Basic sourdough bread from The Bread Bible by Rose Levy Beranbaum

  • bread flour
  • sourdough starter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • MarciK on May 30, 2019

    I converted the recipe from using a stiff starter to a liquid starter. They have excellent instructions how to calculate the flour/sugar from a yeast recipe to using a starter. I just backed out the stiff starter & recalculated using the liquid. It worked fine, but I had to add a little more flour during kneading. My final dough was a little smaller than what the recipe said, but in the end it rose to the 4 cups. I baked it in a loaf pan instead of a round boule because I like the even slices. In the end, I had 1 lb of dough baked in a 1 lb loaf pan, but it makes a pretty small loaf of bread. Next time I will double the recipe and bake it in a 9x5" pan for a more substantial size loaf. It made a delicious, flavorful sourdough, and I'm proud of myself for keeping the starter alive as this was my very first time cooking with a sourdough starter.

  • vhague on February 15, 2016

    It would have been much better if I had a basic understanding of bread baking instead of a craving for sourdough. I became hopelessly confused with the directions, got impatient when my dough was not quite as high as she said it should be, and baked anyway, with the result of a tiny, 8 lb brick of dough with a nearly raw interior and thick and hard exterior. Note to self, a book will not make me an expert.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.