Sour Dough Bread

This is an old-fashioned sourdough bread that starts with an active sourdough batter rather than a commercial yeast packet. Two cups of starter get poured into a well of flour, then shortening, sugar, salt, and a pinch of baking soda bring everything together into a workable dough.

The baking soda is the key detail here. It neutralizes some of the acidity in the sourdough starter, which mellows the sour tang and helps the bread rise more predictably. Combined with baking powder, you get a belt-and-suspenders leavening system that works even if your starter isn’t at peak activity.

Knead the dough with only as much flour as it will absorb. Overloading with flour makes the bread heavy and dense. You want a dough that’s just barely manageable, slightly tacky but not sticking to your hands. Grease the ball well, let it double in size, then shape, place in a greased pan, and brush the top with milk for a golden, slightly glossy crust.

The second rise goes fast, about 30 minutes, since the baking powder and soda are already working alongside the natural yeast in the starter.

Pro Tips

• Your sourdough starter should be active and bubbly when you use it. A sluggish starter means a flat loaf
• Dissolve the baking soda in a small splash of water before adding. It distributes more evenly this way
• The milk wash on top creates a softer crust than water or egg wash would
• Tap the bottom of the loaf when done. It should sound hollow

Variations

• Add a tablespoon of rosemary or dried herbs to the dough for a savory loaf
• Swap shortening for butter for a richer flavor and softer crumb
• Score the top with a sharp knife before the second rise for a rustic, artisan look