Sourdough Bread

This is a relatively simple bread, by sourdough standards, as there are only two stages, instead of four, six, etc.


  • 2 cups Barm
  • 4.5 cups flour
  • 2 tsp salt
  • 1.5 - 1.75 cups water
  • cornmeal


  1. Put 2 cups of barm in a mixing bowl, and let warm up (if the barm was in the fridge).
  2. Add flour, salt, and water. Mix.
  3. Turn dough onto a counter, knead 10-15 minutes.
  4. Roll dough into a ball, put into a bowl, lightly cover with oil and a towel. Let the dough rise for 3 to 4 hours.
  5. Form into loaves (should make 2), rolls, or whatever. Cover with a towel.
  6. Either let rise for 2-3 hours, or retard overnight in the fridge. If retarding, remove from fridge and let warm for 4 hours before baking.
  7. Bake at 450 until golden brown, with a mist tray beneath.