Sourdough Bread

2 loaves servings Prep: 30 m Cook: 1 h Total: 4 h 30 m Intermediate
5.0/5 (3)
Sourdough Bread
Traditional sourdough bread made with tangy starter, flour, and eggs - a Louisiana twist on classic sourdough with the option to speed up rising time. Requires sourdough starter preparation ahead of time, then about 3-5 hours for rising and baking into beautiful homemade loaves.

Ingredients

2 loaves servings
  • 4 cups sifted flour (or more, as needed)
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 2 tbsp sugar
  • 2 tbsp shortening
  • 2 eggs, beaten
  • [Sour Dough Starter II (Sponge Batter)](/recipes/sour-dough-starter-ii-sponge-batter/)

Step-by-Step Instructions

  1. Set sponge as usual saving 1/2 cup for your starter.
  2. Sift dry ingredients (flour, salt, sugar) in a bowl, making a well in the center.
  3. In a separate bowl, add the shortening to the sponge and mix well. Add beaten eggs to the mixture. Pour into the well of the flour.
  4. Add enough flour to make a soft dough for kneading. Knead on a flour board for 10 minutes. Place in a greased bowl. Cover with a towel and let rise in a warm place for 2 to 4 hours or until doubled in bulk.
  5. Dissolve the baking soda in a tablespoon of warm water and add to the dough. Knead in thoroughly.
  6. Shape into loaves, place in a greased loaf pan and set aside to rise. When doubled in size (about 1-2 hours), bake at 375°F for 50 to 60 minutes until golden brown and bread sounds hollow when tapped.

Common Problems and Solutions

Q: Why didn't my dough rise properly?

A: Make sure your sourdough starter is active and bubbly before using it. The rising environment should be warm (75-80°F) but not hot. If your kitchen is cold, try placing the covered bowl in an oven with just the light on.

Q: How do I know when the bread is fully baked?

A: The loaves should be golden brown on top and sound hollow when you tap the bottom. An instant-read thermometer inserted in the center should read 190-200°F.

Tips and Techniques

Keep your kneading surface lightly floured but don’t add too much extra flour or your bread will be dense. The dough should be slightly tacky but not sticky. For a faster rise, you can add a teaspoon of active dry yeast dissolved in 1/4 cup warm water to the sponge batter.

Ingredient Substitutions

  • shortening: butter or coconut oil
  • regular flour: half whole wheat flour

Equipment Needed

  • large mixing bowl
  • loaf pans (2)
  • clean kitchen towel
  • flour board or clean counter for kneading

Historical Context

Sourdough baking came to Louisiana with various immigrant groups, and local cooks adapted it by adding eggs and sugar, making it more similar to enriched French breads. This style of sourdough is more common in home baking across the South than the crusty artisan loaves popular elsewhere.