Sourdough Bread now on Instructables

maks-sdPhoto by Michael Kelley

If you haven’t checked out Instructables before now, you need to go check it out now. I just posted my first Instructable and it’s everything you need to know about making perfect sourdough bread.

Sourdough Bread by Barb in My Sisters Kitchen.

I’ve been thinking for some time now that I needed to update my posts on making sourdough bread. The longer I make it on a regular basis, the more the process has evolved. The great thing about Instructables is that it’s set up for demonstration photos. If I counted right, you’ll get 68 pictures in the step-by-step process of sourdough. I would go NUTS trying to publish that many photos in a blog post!

Please check it out! I’m so excited! If you want to, you can create an Instructables identity (it’s free to join and post) and even rate the Instructable.  I must give many thanks to my son, Nate, who helped me through each step of the process.


8 thoughts on “Sourdough Bread now on Instructables

  1. Barb I am starting to think you are a mindreader. I decided I wanted more lentils in my diet, and you post a lentil soup recipe! Then, just today I was lamenting the fact that I do not have a good sourdough bread recipe and now this shows up! You are awesome!

  2. Hello. I would like to try making sourdough, but I want to do it without adding any yeast. How can I modify your recipe to do that? Will it just have to rise longer? Thanks!

  3. Lydia,
    I am trying a half batch of this sourdough with no added commercial yeast. I am thinking I may have to let it sit the full 15 hours for the first rise if I don’t have that extra 1/4 tsp yeast. I’ll let you know what I learn as this is also my first attempt at ANY sourdough bread.

  4. Update: So, I assembled the ingredients for the first rise last night at 8:30pm or so. Half batch. It was too dry, probably packed my flour too much or something, but I let it go until this morning at 7:30. Picked some crusty bits off the top (I said it was too dry!) and turned it out. Washed the bowl, greased the bowl, put the mix back in and covered with plastic wrap. I left the house and didn’t return until 12:30. Probably too long, but the top hadn’t caved in so I went ahead and put it in the oven at 1pm. I did a heavy ‘plop’ into the hot pan, so the bread is a bit flatter than it could be, but it looks good and tastes great (nice and sour).
    I’m trying another half-batch starting this afternoon with walnuts and dried cranberries. This one is a little wetter and I will try to get it in the oven quicker after the second rise starts.
    Thank you, Barb, for the detailed instructable!

    • Leah, the walnuts and cranberries added sounds just delicious! Let me know how it works. I’ve found that if I let the dough rise about halfway (on the second rise) and then stick the whole thing in the fridge for a couple of hours, I don’t get the flat loaf.

  5. I brought back a generous gift of a 30+year old starter from Juneau, Alaska. This is the best recipe out of dozens that I have researched and tried!
    Just tried sun dried tomatoes, kalamata olives, oregano and garlic in a half loaf.
    It is very good but anything sitting on top of the loaf gets really blackened in that last 15 minutes. Thank you so much!

  6. Barb, thank you so much for your fantastic sourdough instructions. I have to tell you, I have been trying (in vain) to make a decent loaf of bread for a while now and had begun to think that maybe I just don’t have the knack for bread. I came upon your guide on Instructables and decided to give it a try. I’m not trying to brad (but I’m going to anyway!), but it was quite possibly the best bread I have ever eaten! I love it, my family loves it…I feel like making bread for everyone I know! Seriously, I shouldn’t be this happy about bread. Thanks again!

  7. I was given a starter from a great friend. She lives full time time over 6000 feet. (I will too when my hubby retires in 2017, yes Jodi, it’s me). My question is two-fer, do I need to do anything different to the starter at near sea level, and if baking at over 6000 feet, what changes to your recipes do I need to make? Thanks so much.

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