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Easy Sourdough Bread Recipe

You know what makes me feel all comfy-cozy? The smell of homemade bread baking the oven. There are few things I bake that are more satisfying to prepare and eat than my easy sourdough bread recipe.

Sourdough bread is special to me because it’s one of the few wheat-containing foods I can eat without . . . well, digestive consequences. Things have gotten better for me since I moved from a standard  American diet to a real food diet, but I still have to monitor how much wheat I eat. But that’s another post, so let’s get back to this sourdough bread, y’all.

Homemade Sourdough Bread is Real Food

When I began my real food diet and researched what was real food and what actually wasn’t, I discovered that traditional peoples ate grains that were sprouted, soaked or soured (fermented). I have found that fermented grains are the easiest to digest and most nutritious.  Why is this?

Well, it all goes back to phytic acid and the lack of the digestive enzyme phytase in the human body.

  • We can’t digest phytates.
  • Phytates bind to essential nutritients and take them from our body.
  • Because we lack  phytase, we must have the phytic acid neutralized before the grain reaches our digestive system.
  • Fermentation neutralizes phytic acid, making wheat and other grains easily digestible and even improving their nutrition content by making the nutrients more available.

(It is important to note that lectins are said to be especially high in wheat.  Here is a good post about grains that I’ll refer you to because I’m suppose to providing you with a recipe and not a science lesson–although the latter fascinates me to no end.)

Homemade Sourdough Bread is Easy to Make

Although sourdough bread is slow food, it isn’t complicated food. It just takes some time and some love, but it gives back in a big way with it’s amazing aroma and taste.
Don’t let sourdough bread intimidate you, mamas. It’s worth the wait, I promise.

Sourdough Bread Recipe


  • 2 1/2 cups of sourdough starter It must be active, preferably fed within the last 4-6 hours.
  • 3 1/2 cups of flour I use white whole wheat or unbleached all purpose.
  • 1 1/2 cups of water
  • 1 tbsp of Real Salt or Celtic Sea Salt


  • Stir together the starter, flour, water and salt. (Don't forget to feed your starter after removing the starter for this recipe!)
  • Put the mixed dough onto a lightly floured surface and knead for 20 minutes. (I've been using the dough cycle on my bread machine to both mix and knead the dough. I simply stop it after it's kneaded for 15-20 minutes.
  • Butter (or oil with coconut oil) two bread pans. (Or you can skip steps 3-5 and simply shape the dough how you like it (round, oblong, etc) and bake it on a baking stone or a cookie sheet. That's how I prefer to do it now and it looks more rustic!)
  • Separate the dough into two equal parts and shape into an oblong form.
  • Place each part in a pan and let the dough rise for 8-10 hours. (I usually put it in the (turned off) oven and let it rise overnight.)
  • After the dough has risen, preheat the oven to 400 degrees.
  • When the oven is heated, bake the bread for 30-40 minutes--until the crust is light brown and hard.
  • Immediately remove the bread from the pans and cool on a cooling rack.
  • Slice and ENJOY! (With lots and lots of grass-fed butter, of course!)

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