Simple Sour Dough

Simple Sour Dough

When I first read my Trim Healthy Mama Book, I was excited to see that there was a sour dough bread recipe in the book, meaning that sour dough bread is approved for the plan. We have a smaller family so we didn’t need that large of a recipe so I had to come up with a simple sour dough recipe that would fit our family. I asked questions in the Facebook group and one of the sisters kindly responded to me about how to make this type of bread with 100% whole wheat instead of rye and spelt as out lined in the book on page 420.

Simple Sour Dough, Bite

I’ve made sour dough breads for many years but had never let them ferment as long as the book stated that they needed to. That is the key to making this bread fit within the Trim Healthy Mama lifestyle. It is so nice to be able to have a cost effective bread option that doesn’t cost $5.00 a loaf and can be made with inexpensive flour that is available at any grocery store.

Simple Sour Dough, Plate

You want to use 100% whole wheat flour for this simple sour dough bread or a mixture of 100% whole wheat and spelt. This simple sour dough doesn’t rise as high as store bought white breads but it gets pretty close.

The first thing we have to do is to make a whole wheat starter, you always want to make a starter from the flour you will be using in the bread . This is a perpetual starter, meaning that it continues to grow and produce enough starter to make bread weekly.

Simple Sour Dough, Toast

Due to our family size this starter will make a very small batch of starter and only 1 loaf of bread.

If you find that you need more loaves you may want to refer to the recipe on page 420 of the Trim Healthy Mama book and adjust it accordingly.

Simple Sour Dough
Nutrition Information
  • Calories: 1715
  • Fat: 31g
  • Saturated fat: 4g
  • Unsaturated fat: 25g
  • Carbohydrates: 290g
  • Sugar: 1g
  • Sodium: 17mg
  • Fiber: 10g
  • Protein: 61g
A simple sour dough that uses wild caught yeast.
For the Starter
  • 1 clean and sterilized quart jar/bowl
  • ¼ cup 100% whole wheat flour
  • ¼ cup filtered/purified water
For Daily Feeding(once daily for 5-7days)
  • ¼ cup 100% whole wheat flour
  • ¼ cup filtered/purified water
For the Bread
  • 1 cup of freshly fed starter
  • 2½ cups 100% whole wheat flour
  • 2½ TBS vital wheat gluten (optional)
  • 1 cup filtered/purified warm water
  • 2 Tbsp olive oil
For the Starter
  1. Place ¼ cup purified water and ¼ cup 100% whole wheat flour into the jar, mix until combined.
  2. Loosley cover with a coffee filter and rubber band or jar band.
  3. Place in a warm spot on counter.
For Daily Feeding
  1. Stir starter with a wooden/plastic spoon.
  2. Add ¼ cup purified/filtered water and ¼ cup 100% whole wheat flour to jar. Stir to combine, it's okay if there are a few small lumps.
  3. Recover with coffee filter and allow to sit.
For the Bread
  1. Place1 cup of freshly fed starter into your mixing bowl.
  2. Add 1 Tbsp olive oil, 1 cup of 100% whole wheat flour and 1 cup of water to bowl. Mix
  3. Allow this to rest for 5 minutes.
  4. Add additional flour with vital wheat gluten and mix until combined.
  5. Place additional 1 Tbsp of olive oil in a clean bowl, turn dough ball to coat lightly.
  6. Cover and allow to rise for 2½ hours or double in size.
  7. Deflate dough and re shape into a ball and place back into the bowl. Cover again and let rise aprox 1 hour or double in size again.
  8. Carefully remove dough from bowl and shape into a loaf, place into loaf pan and allow to rise an additional 30 minutes.
  9. Slash top of loaf with a sharp knife and bake at 350^ for 60 minutes or until done.
  10. Allow to cool completely and slice
If you find that you need to leave your starter or not use it for a few days... feed it and place it in the refrigerator.

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57 thoughts on “Simple Sour Dough

  1. I’ve always wanted to make sourdough bread, but was very intimidated. Your post seems easy to follow and I love that the recipe is small (we have a large family, but I try things in small batches because we have a picky family LOL) so you don’t get overwhelmed on the first try!

    1. It seems intimidating at first… I was too, but once I tried it… it’s been a life saver when I needed to make bread, pancakes or even muffins

    1. You have to feed it for about 5 days, and then when baking the bread stretch the rising time to about 5 hours so that it has time to ferment.

  2. Do you just continue feeding the starter and pull it out when needed to make another loaf?
    I’ve been eager to try making sourdough also since my family loves it, but it’s so expensive to buy. But what I’ve read about having to pull some starter out every day before feeding and either tossing it out using it seemed like a lot of bread or waste each day.
    Like you said, most start with very large batches, but this seems much simpler & more manageable.

    1. I feed my starter daily…. this makes a small starter… I use enough in my weekly baking that it doesn’t over run the kitchen… I have never pulled starter and thrown it away to do a feeding… each feeding builds the amount of starter so that when you do bake with it, it builds volume so that you can use it to bake with again… the older the starter is the developed the taste will be.

      1. Awesome! Thanks so much. This is so much simpler than what I have read about making sourdough. I’m excited to try it on the next few days. I’ll let you know how it goes.

        1. Sourdough can be intimidating until you get the hang of it… just know that in cooler climates the yeast isn’t as prevelant… so if you can start it in the spring or during the summer/early fall it works better.

          1. I had some sourdough starter in fridge and took it out and feed it for a few days! Made the bread and it turned out great! ( I was afraid it wouldn’t rise without yeast) the only thing missing was salt! I will make it again, except I will add Himalayan pink salt! Thank you!

  3. The bread turned out great the first time I made it, but the second time it was even better with the addition of about 1 1/2 teaspoons of Himalayan pink salt. Mmmmmm! Salt makes the flavors ten times better!

    1. When did you add your salt? I just made this for the first time and thought it definitely needed salt but didn’t know when to add.

  4. Thank you for the great instructions! I have been wanting to make and use a sourdough starter completely with einkorn flour. Would I need to make any changes to how you make this?

  5. Hi Judy,
    I am at 2.5 hours and my dough hasn’t risen at all! Is this normal? Should i just let it sit longer to see if it does? I followed directions well and my starter has been going for 7 days. I’m really hoping that it is ok!

    1. I would allow it to sit and make sure it isn’t anywhere that there are drafts… it needs to be warm… if you preheat your oven and set it on the counter next to it that’s when I have the best luck with bread rising… it will also rise more in the oven when baking.

      1. Thank you! My first batch ended up not rising much at all even in the oven. My second batch i didn’t put as much flour in it and it was stickier and rose beautifully! Thank you for making the bread making process so easy to understand! I’m excited to have weekly bread now that’s on Plan!

  6. Hello! I saw in your first paragraph you mentioned using 100% whole wheat or a combination of that with spelt. What ratio would you suggest? Half and half or something different? Thank you

    1. Hi Shelly, The original recipe calls for 1/2 rye and 1/2 spelt… so I would think that mixing it in that ratio would still give you good results. Just know that if you are going to use the flour in your bread you will want to also use it in the same ratio in the starter. 🙂

  7. I was so excited to find your post. Have been wanting to try sourdough, but intimidated by the process. Yours looks so simple. I started it 5 days ago. On day 2 & 3 I was seeing quite a few bubbles and some raising. Now, however, it isn’t raising at all. Is this normal, or does it mean I did not catch any yeast? Don’t want to try making the bread if the starter is not good. Thanks so much!

    1. if you feed it and let it sit for an hour… see if there are bubbles again…if there are the starter is fine .. if not you will need to make a new starter…as the weather warms there will be more yeast in the air, wild starters are funny in the cooler months, because there isn’t as much yeast in the air… nothing you did wrong 🙂

      1. Thanks for the response. Not seeing any bubbles now. I think I may wait a few more weeks for warmer weather. Maybe find a warmer spot to keep it also. Don’t want to give up, I miss having bread once in awhile since being on Trim Healthy Mama plan.

    1. Yes, I normally work in about a 1/2 cup depending on the temps in the house. you do want this to be a sticky dough so that it will rise well

  8. I have really wanted to make sourdough for some time. I have tried with Rye and it did not work at all! I was wondering about the amount of time your bread sits before it’s baked. I was under the impression that after mixing in the starter to new flour to make bread you’d need to let the dough sit for at least a few days so that the yeast could eat out the sugars in the newly added flour. Could you shed some light on the souring process and how long is sufficient to make it ‘safe’ to eat on THM?

    1. Hi Grace,
      The fermenting times are loosely based on the Sourdough recipe that is in the original THM book. This is a much smaller recipe as we had no need for the large number of loaves that the original recipe produced (we are a family of 2). So to be honest I was careful to keep the timing correct to stay on plan as I wrote this and it hasn’t failed me. I hope that helps to clear up the confusion.

  9. So for the actual bread recipe…when it calls for the 2.5 cups of flour, is it still on plan even though it’s not sprouted?

  10. We travel a lot. If I make this starter to bake bread and we go away for a week or two, can I place the starter in the fridge till I return? Then, warm it to room temp, feed again daily? When would it be ready to use again (assuming the other points are okay). I am overseas now, but anxious to get back home to my own kitchen and food!

    1. you can store it in the fridge for about 7-10 days before it needs to be fed again…. keeping it there slows the fermentation process. And yes the process you mentioned is exactly how I’ve done it for years so that I don’t get over run with starter 🙂 I’d say it would be ready 3-5 days into your feeding cycle after rewarming to room temp.

  11. I made this today for the first time, and I took mine out of the oven at 35 minutes. My oven temperature is correct (checked with an oven thermometer). Any ideas on why my bread got done so quickly?

  12. I LOVE bread. How many slices should I cut to make it fit into plan? I can’t count on myself to just figure it out on my own! :> Thanks!

  13. ~ what is the flour that you add with vital wheat gluten? Thank you I also have mine in a sourdough starter crock covered , is that ok? Or should I loosen the cover? ~

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