Sourdough Bread with Starter

Creating Sourdough Bread with Starter that works as a gluten free bread if you are not celiac or totally intolerant. Yea for us.
Course Side
Cuisine Bread
Keyword bread, sourdough, starter
Prep Time 16 hours
Cook Time 38 minutes
Resting Time 2 minutes
Total Time 16 hours 38 minutes
Servings 8 people
Author Feed Your Soul Too



  • 1/4 Cup Sourdough starter
  • 1/2 Cup Room Temperature Water
  • 1/2 Cup Bread Flour


  • 6 Cups Bread Flour
  • 2 Tsp Himalayan Salt
  • 2 Cups Room Temperature Water
  • 2 Tbsp Olive Oil



  1. Mix the water and bread flour with the starter.  Once fully combined, cover the bowl with a towel and leave out over night.

Making the Sourdough

  1. The starter should be bubbling when you pick it up in the morning.  Mix the starter well. Next, add the salt and the water to the starter followed by the bread flour.  Mix well.   Knead just a little to make sure the bread flour is mixed and roll into a ball.  Rub the olive oil on the dough ball and place in a covered bowl for 6 - 8 hours.

    The dough will double in size.  Knead again into a ball.  Break the dough in half and form 2 balls.  Stretch the dough a little and place in 2 freezer bags.  Place in fridge for 3 - 4 days.

    Take the dough out of the fridge and place into 2 loaf pans sprayed with vegetable spray.  Leave in a warm place.  Cover and let rise for 8 hours.

    Place in a 450 degree oven and cook for 36 - 40 minutes.  My oven is perfect at 38 minutes.

    Remove from oven.  Let rest for a couple of minutes.

    Serve and enjoy!