Cooking and Food Home Schooling

Sourdough Bread Recipes

Here’s a couple of recipes to go along with the Sourdough Starter recipe I posted earlier this morning. The first is for sourdough bread, the second, flapjacks. These recipes would be great to use while doing a pioneer unit study with your children! And don’t stop with just these two recipes, try Sourdough Chocolate Cake with cocoa cream cheese filling! Or Sourdough French Bread, Biscuits, Streusel Cake, Sugar cookies, Applesauce Spice Cake…and many more. Bet you didn’t realize sourdough starter was so versatile!

Sourdough Bread—this no-knead bread is no fuss to make and delicious, too. It has a crisp crust and distinctive sourdough flavor from the starter yeast mixture you stir up in advance. It’s easier than you’d think! 

  • 1 cup Sourdough Starter
  • 2 ½ cups all-purpose flour (not self-rising)
  • 2 cups warm water (105-115 degrees F)
  • 3 ¾ to 4 ½ cups all-purpose flour (not self-rising)
  • 3 Tablespoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 3 Tablespoons vegetable oil
  • Cold water

Mix 1 cup sourdough starter, 2 ½ cups flour and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft-free place 8 hours.

Add 3 ¾ cups of the flour, the sugar, salt, baking soda and oil to mixture in bowl; stir with wooden spoon until smooth and flour is completely absorbed. (Dough should be just firm enough to gather into a ball. If necessary, add remaining ½ cup flour gradually, stirring until all flour is absorbed.)


Turn dough onto heavily floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 ½ hours. Dough is ready if indentation remains when touched.


Punch down dough; divide in halves. Shape each half into a round, slightly flat loaf. Do not tear dough by pulling it. Place loaves in opposite corners of greased cookie sheet. Make three ¼ inch deep slashes in each loaf. Let rise until double, about 45 minutes.


Heat oven to 375 degrees. Brush loaves with cold water. Place cookie sheet in center of oven. Cookie sheet should not touch sides of oven. Bake, brushing occasionally with water, until loaves sound hollow when tapped, about 50 minutes. Remove from cookie sheet; cool on wire racks.


Sourdough Flapjacks

  • 1 cup flour

  • 2 Tablespoons sugar

  • 1 ½ teaspoon baking powder

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 1 beaten egg

  • 1 cup starter

  • ¾ cup milk

  • 3 Tablespoons cooking oil

  • Serve with molasses or syrup, to taste

Mix the egg, starter, milk, and 2 Tablespoons oil in the bowl. Stir until it’s smooth. Add the rest of the ingredients. Stir until smooth.


Place 1 Tablespoon of oil in a griddle or frying pan and heat it at medium heat.


Use 2 Tablespoons of batter for each flapjack. Fry until bubbles appear in the batter of the flapjack. When the bubbles begin to burst, flip it over and fry the other side until it is golden brown.


Serves 4.

Cooking and Food

Sourdough Starter Recipe

This is a fun way to keep the bread making spirit alive and well…after all, with some of this in the fridge needing used up pretty frequently, you’re either going to always have some treat on the make, or your friends are eventually going to beg you to quit divvying up your starter among them! For many sourdough recipes (you’d be surprised what variety of goodies you can make with sourdough starter) visit this recipe goldmine!

Sourdough Bread


SOURDOUGH STARTER: 1 tsp dry yeast, ¼ cup warm water (105-130 degrees), ¾ cup milk, 1 cup all purpose flour*


Dissolve yeast in warm water in 3-quart glass bowl. Stir in milk. Stir in flour gradually. Beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place until starter begins to ferment, about 24 hours (bubbles will appear on surface of starter). If starter has not begun fermenting after 24 hours, discard and start over. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2 or 3 days.


When starter has become foamy, stir well; pour into 1-quart crock or glass jar with tightly fitting cover. Store in refrigerator. Starter is ready to use when a clear liquid has risen to the top. Stir before using. Use 1 cup starter in recipe; reserve remaining starter. Store covered at room temperature until bubbles appear…about 12 hours…then refrigerate.


Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 teaspoon dry yeast in ¼ cup warm water. Stir in ½ cup milk, ¾ cup flour and the remaining starter.


*Do not use self-rising flour in this recipe.

NOTE: Start bread at night to bake in the morning—or vise versa. Before adding the milk and flour to the remaining starter, bake your bread and judge the volume.

Stay tuned for sourdough recipes with which to make the most of this starter!