North Carolina Sourdough Bread. Soft, amazing bread that is perfect as an appetizer, side dish, or for sandwiches. Fills your home with the warm aroma of delicious, homemade bread!
I love homemade sourdough bread. Growing up we had it around our house frequently, especially for holiday meals. So now, the taste and smell of sourdough bread fills me with sweet memories of my childhood. And, it’s just really freaking good, so it makes my belly full and happy too.
When I began to cook meals of my own in college, sourdough bread was one of the obvious things to go into my rotation. At this point in life, I make a double recipe a few times a year, freeze the extra loaves, and pull them out whenever I’m craving it. This past week, I was craving it, and was out of freezer loaves, so it was time to make a batch.
I’ll be honest, when I first started thinking about sharing this recipe, I was a little hesitant. I thought, “this recipe is like family, and if I share it, everyone will know how to make it!” I asked my mom what she thought, and she said, “you should share it!” So, I thought about it some more and realized how much I enjoy sharing this bread with people when I make it. It just makes people happy. There is something about sitting around a table, sharing warm homemade bread, that brings people together. So, I decided the world needs more of that.
The recipe has been in my family since before my time, but I’m not positive where it originated. I grew up in North Carolina, so I’m assuming that is where the name, “North Carolina Sourdough Bread” came from. This bread does not take much effort to make, is easy to put together, and will make you seem like a rockstar. Even kids love this bread.
Delicious, amazing sourdough bread! Perfect as a side, appetizer, or for sandwiches.
- 3, 1/4 ounce packages of yeast
- 1 cup warm water not hot
- 3/4 cup sugar
- 3 tbsp instant potato flakes
- 1 cup warm water not hot
- 1 cup starter that has been fed (from above ingredients)
- 1/3 cup sugar
- 1/2 cup corn oil
- 1 teaspoon salt
- 1 1/2 cups warm water not hot
- 6 cups bread flour
In a glass or plastic bowl, combine yeast and water. Cover and refrigerate for 3 to 5 days. Do not store in a container that has metal, and do not use a metal spoon to mix (I use a wooden spoon).
In a medium sized bowl, mix together sugar, potato flakes, and warm water. Combine with starter. Again, do not use metal container or spoon.
Let starter sit out at room temperature for 5 to 12 hours.
To make bread, take out 1 cup of the fed starter, and return the remaining starter to refrigerator. To keep the starter in the refrigerator alive for future bread, you need to feed it every 3 to 5 days. Each time you feed it, you need to either use 1 cup for bread, or throw out a cup (if you do not do this it will deplete your starter).
Alternatively, you can double the bread recipe, which is what I do. A double recipe uses almost of of the starter so you don't have to keep the rest going, or throw it out.
In a very large bowl, combine sugar, corn oil, salt, water water, bread flour, and one cup of fed starter. Again, do not use any bowls or utensils with metal.
Once the dough has come together into a stiff batter, spray another large bowl with cooking spray.
Place dough in prepared bowl and turn dough over so that all sides of dough are covered with spray.
Cover bowl with a kitchen towel and let sit for 8-12 hours (overnight is perfect).
After 8-12 hours, punch down the dough and divide it into thirds.
On a floured surface, knead each third of dough 8 to 10 times.
Spray three loaf pans with cooking spraying and place dough in each of the pans.Turn dough over in prepared pan so that each side is coated with the cooking spray.
Cover pans with kitchen towel and let rise 5-8 hours.
Bake at 350 degrees for 30 to 35 minutes, or until tops are golden brown. Brush tops of bread with butter.
- I don't like to feed starter or waste starter. Since the starter makes just over two cups, and a recipe of bread uses 1 cup of starter, I almost always make 2 recipes of bread.
- The bread freezes well. I let the bread cool to room temp, cover it with plastic and aluminum foil, and freeze it. In my experience, it keeps in a deep freezer for up to 6 months.
- Instead of using loaf pans you can: use a biscuit cutter and place on a greased baking pan, make balls out of bread and put them in greased muffin tins (will make muffin looking bread), or roll into a loaf shape and place on greased baking pan.
If you enjoyed this North Carolina Sourdough Bread, you will probably enjoy these other SugarSpicesLife recipes: