Sourdough Bread

1 Cup Sourdough Active Starter

11/2 Cup Organic White Flour

11/2 Cup Organic Wheat Or Rye Flour

11/2 Tsp NTS Salt (added later)

11 Ounces Filtered Or Distilled Water


In a stainless steel or glass bowl, mix all the ingredients and let ferment for 12-18 hours. It may go faster depending on the temperature of the house. Don't go longer because your sponge dough will turn back into starter. Deflate the sponge dough by scraping down the sides of the bowl and fold it over itself several times. The dough will be very wet but will want to stick to itself and will make a small dough ball in the middle of the bowl.Once the fermentation is done I add the salt or anything else such as garlic or chopped onion. Adding the salt right off the start seems to lessen its fermentation. Grease your stone or glass bread pan with coconut or olive oil and place the dough ball into the loaf pan. Cover the bread pan with a towel to keep the moisture in and allow it to ferment(rise) one more time for one hour. Can take less or more time depending on the temperature of the house. Sourdough likes it warm. Preheat oven to 425. You can sprinkle seeds, salt or oats on top of loaf before placing in the oven. Bake the bread for 40 min. Take it out of the oven and cover with towel for 10-15 min while on a cooling rack. Then remove from the pans and allow to cool completely before slicing. Do not slice too early as the steam inside the bread is still cooking the bread. It may get chewy inside if cut too early. I bought an electric knife and my hubby slices it for me and I wrap it up and store it on counter for a few days and then goes into the fridge. Enjoy it and dont be afraid to try this. I was not a bread maker and now I am. We love avocado toast!!!