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Sourdough White Bread

Sourdough White Bread


  • 1 1/2 ts Salt
  • 2 c Sourdough starter
  • 2 c White bread flour
  • 2 tb Butter
  • 2 tb Dry milk
  • 2 tb Sugar
  • 2 ts Yeast, fast rise or machine
  • 3 ts Yeast, active dry


  1. Follow preparation instructions for your chosen starter. Starter may take 24 hours to 4 days to activate. Always feed your starter equal parts flour and water (85 degrees). Use regular bake cycle. The more active the starter, the less you'll need.
  2. Sourdough purists may omit the yeast listed above. Timing and temperature are the key elements of success. Careful observation will reveal your starter's peaking schedule. Starter should be peaking when loaded into the machine - frothy and bubbly, not just foamy.
  3. Optimum room temperature for culture activation and machine baking is 85 degrees. If starter peaks at an inconvenient time, store it in the refrigerator. Reactivate by feeding again and placing in an 85-95 degree place for 6-12 hours.
  4. Save some of the active starter for your next batch. Refrigerate in an airtight container.
  5. 3 ts Yeast, active dry - or - 2 ts Yeast, fast rise or machine.

Recipe yields 1 loaf of Sourdough White Bread

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