Sourdough Bread II

This is a recipe for sourdough bread. It is made with a starter that you make yourself from scratch. The starter is what gives the bread its sour flavor. This recipe makes a large loaf of bread, so it is perfect for sharing with friends or family.


  • 1 cup sourdough starter
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 2 ¼ teaspoons active dry yeast
  • 5 ½ cups bread flour
  • 1 tablespoon baking soda
  • 1 tablespoon butter, melted


In a medium bowl, dissolve the yeast in 1/2 cup of warm water. Then add 2 cups of flour, 2 cups of lukewarm water, 1 tablespoon sugar and 1 teaspoon salt. Beat the mixture until it is smooth with a rotary beater. Let the mixture stand for 3 to 5 days uncovered at room temperature while stirring 2 or 3 times a day. Cover the bowl at night to prevent drying.

In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Blend in starter batter, 2 teaspoons sugar and 1 1/2 teaspoons salt. Add 3 1/2 cups flour and beat with a rotary beater for 3 to 4 minutes. Cover the bowl and let it rise till double in bulk.

Mix soda with remaining flour; gradually mix into risen dough adding enough so that the dough becomes stiff . Turn out onto a floured board and knead 8 to 10 minutes . Shape into one large or two medium loaves and place on top of a lightly greased baking sheet . With a sharp knife make diagonal cuts across top of dough . Let rise till double then bake at 400 degrees Fahrenheit (205 degrees Celsius) . Remove medium loaves after 35 to 40 minutes ,large

See also  Potato Bread I

Nutrition Facts

  • Serving size: 1 slice
  • Calories: 100
  • Fat: 2 g
  • Saturated fat: 1 g
  • Unsaturated fat: 0.5 g
  • Trans fat: 0 g
  • Carbohydrates: 17.5 g
  • Sugar: 3.5 g
  • Fiber: 1g
  • Protein: 4 g
  • Cholesterol: 5 mg
Sourdough Bread II

How long is the second proofing of bread?

There is no definitive answer to the question of how long the second proofing of bread should take. However, based on the note provided, it appears that the ideal length of time for this process is 2 to 3 seconds. This can be determined by gently pressing the dough with your index finger and observing how quickly it disappears. If it takes longer than 3 seconds for the dough to disappear, then the bread is not yet ready.

How long should sourdough rise the second time?

The second rise of sourdough bread should take around one hour. This will ensure that the bread is fully risen and ready to be baked. The timing may vary slightly depending on the temperature and humidity of your kitchen, so keep an eye on the bread and adjust accordingly. Once the bread has doubled in size, it is ready to be baked.

How long should a second rise be?

A second rise should be about double the time of the first rise. If the dough is allowed to rise too long, it will become over-proofed and collapse. When gently pressed with your index finger, it should slowly but completely disappear within 2 to 3 seconds.

How long is second bread rise?

There are different types of bread, and each one has its own rising time. For example, sourdough bread takes longer to rise than regular yeast bread. The second rise is the time it takes for the dough to double in size after being shaped into a loaf. This can take anywhere from 30 minutes to several hours, depending on the type of bread and the temperature of your kitchen.

See also  Sunday Dinner Rolls

So, how long should you let your dough rise for the second time? It depends on the recipe you’re using and what kind of bread you want to end up with. If you want a soft, fluffy loaf of white bread, then you’ll need to let it rise for at least an hour (and up to two or three hours). On the other hand, if you’re looking for a crusty loaf of French Bread or artisan Bread, then you won’t need to let it rise for as long. In fact, some recipes will even tell you to skip the second Rise altogether!

Of course, there’s no hard-and-fast rule here – ultimately it comes down to personal preference. So experiment until you find a rising time that works well for your particular recipe and gives you the results you’re looking for.

How long is the second rise for sourdough?

The second rise for sourdough is typically around one hour. This can vary depending on the temperature of your dough and how active your yeast is. If you are using a very cold dough, it may take longer for the second rise. Conversely, if your dough is quite warm or your yeast is particularly active, the second rise may be shorter. Ultimately, you will want to keep an eye on your dough and let it rise until it has doubled in size again.

Similar Posts