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An easy sourdough bread recipe that makes beautiful loaves for sandwiches, toast, and just eating.


  • 1 cup sourdough starter
  • 1 cup warm water
  • 1 tablespoon honey (or agave or sugar)
  • 2 teaspoons salt
  • 1 teaspoon instant yeast
  • 1 cup bread flour
  • 1-2 cups flour
  • 1 tablespoon vital gluten


  • Prepare sourdough starter the night before for cooking the next day in accordance with notes above.
  • Add warm water, honey, salt, and yeast to the sourdough starter.
  • Beat until smooth.
  • Add gluten and flour ½ cup at a time until no longer sticky. The exact amount you need is highly dependent on your flour, the humidity, and other factors. Generally 2-3 cups total is right. I recommend 1 cup whole wheat and the rest bread flour.
  • Knead dough for 2-3 minutes.
  • Place dough back in the bowl. Allow to rise for 1-2 hours or until doubled in size.
  • Punch down the dough and allow to rise for an additional 30 minutes to one hour.
  • Shape the dough into a log and place in a bread pan lined with parchemnt paper. Flour and score the top of the loaf.
  • Preheat oven to 400°. Allow the loaf to rise another until it looks like a proper loaf extending past the loaf pan.
  • Bake for 35-40 minutes or until the bread sounds hollow when thumped.