See our recipe for Bread Machine Sourdough Bread for the original, sourdough baguette-baked version. 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine. Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk. Lightly grease a 9″ x 5″ loaf pan.

On a lightly greased work surface, gently deflate the dough, and form it into a 9″ log. Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1″ over the rim of the pan. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Here’s a recipe for homemade sourdough starter. If you’re making it from scratch, you’ll need to feed it for 5 to 7 days before it’s ready for baking. 2023 King Arthur Baking Company, Inc. On this Wikipedia the language links are at the top of the page across from the article title.

Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: “The origins of bread-making are so ancient that everything said about them must be pure speculation. Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by barm from the beer brewing process, and after 1871 by purpose-cultured yeast. Europe, is usually leavened with sourdough.

Baker’s yeast is not useful as a leavening agent for rye bread, as rye does not contain enough gluten. French bakers brought sourdough techniques to Northern California during the California Gold Rush, and it remains a part of the culture of San Francisco today. The sourdough tradition was carried into Alaska and the Yukon territories of Canada during the Klondike Gold Rush of 1898. Conventional leavenings such as yeast and baking soda were much less reliable in the conditions faced by the prospectors.