Makes 2 delicious, round, sourdough bread loaves


2 cups warm water (about 110 degrees F)
7-1/2 cups to 8 cups all-purpose Flour, unsifted
2 teaspoons plain or iodized salt
2 teaspoons granulated sugar
1 cup sourdough starter batter at room temperature
NOTE: (See Sourdough Starter Source clickable link)

Hot water and small pan for the oven as required. See step #4.

Bread Baste or Wash Recipe: 1 teaspoon cornstarch brought to a boil
with 1 cup water, then cooled to room temperature. See step #5.

BAKING SAFETY HINT: Please double check your oven area, and remove ALL unwanted items from it, BEFORE you turn it on. Ovens have a habit of becoming storage places. Open your oven door and check inside...!

Close and preheat your oven to 400°F.

Lightly grease a baking sheet for the round loaves.

In a large mixing bowl, combine water, sourdough starter batter and 4 cups of the flour. Mix well and cover with clear plastic wrap and let stand in a warm place (85 degrees F) 8 to 12 hours.


Stir in salt, sugar and enough remaining flour (about 4 cups) to form a very stiff dough. Knead until smooth. Cover and let rise in a warm place until doubled in size (2 to 2-1/2 hours).


Punch down and divide in half. Knead gently until smooth. Shape each half into loaf or round shape. Place onto the baking sheet. Cover the sourdough bread loaves lightly; let them rise in a warm place until puffy and almost doubled in size (1 to 1-1/2 hours).


Carefully place a small pan on the shelf, below the oven baking rack, and fill it with hot water. Keeping your sourdough bread in a humid (moist) environment during the baking process, is very critical.


Place your sourdough bread loaves on the middle baking rack, close the oven door and bake in a preheated (400 degree F) oven for 10 minutes. Then brush your sourdough bread loaves with the baste (wash) mixture. Close the oven door and continue baking for 20 to 25 minutes more until the loaves are golden brown and sound hollow when tapped.


Remove the loaves from the oven and place on a cooling rack until cooled down to room temperature. Now for the hardest part of all in this Sourdough Bread Recipe. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of sourdough bread is not fully flavored until it is totally cool. Also, bread is much easier to slice when cool.


Now for the good stuff - the end, final chapter...! Slice up your sourdough bread, and butter it well with lots of fresh butter or try covering it with thin slices of your favorite cheese. Then, sit back with a glass of your favorite beverage, along with some good friends, and enjoy the sourdough fruit of your baking labors. It will be some great times...! Enjoy the moment...!