Baking Sourdough Bread

Nikki Fioretti

Day 1: I mixed together ¼ cup of flour and ½ cup of water. 

The next few days I continued to add ¼ cup of flour and ½ cup of water to feed the starter.  I had some difficulty with the starter as it was very watery. 

Thankfully Krista and Jack (former UCCS graduates and SWELL members) are my neighbors and I got some help with them! 
For a few days I added only ¼ cup of flour to help thicken it up!  Eventually, Krista gave me the okay to use it. 
I used a recipe I found online that called for 2 cups of sourdough starter, 5-6 cups of flour, 1 tablespoon of salt, 1 cup of water. 
I mixed the ingredients and let it sit overnight then baked it at 350 for about an hour. 
I kind of forgot to add the salt until the dough was ready to go so the outside tastes very salty and the inside tastes very plain. 
It hasn’t stopped me from eating it though, I think its pretty good for my first time and can’t wait to try again!


Recipe: Sourdough Bread


  • 2 cups sourdough starter
  • 5-6 cups flour
  • 1 Tbsp salt
  • 1 cup water


1.) In a large bowl mix all ingredients together
2.) Let sit overnight to
3.) Next day preheat oven to 350 degrees Fahrenheit 
4.) Place dough in a bread pan or other heat resistant pan or dishware for approximately 1 hr
5.) Once outside is golden and crispy pull out of oven and let cool for 10-15 minutes
6.) Slice and enjoy

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