Master King Arthur Sourdough Recipe

So you’ve decided you’re fancy now and want to make sourdough, huh? Welcome to the club. Forget about those sad sandwich loaves from the store—they’re basically bread-flavored air. This recipe is the real deal: chewy crust, tangy flavor, and the kind of bread that makes you feel like you could survive on a farm with nothing but flour, water, and a dream. And the best part? You don’t even need to be a master baker. If you can stir, fold, and wait around while dough does its thing, you’re golden.

Why This Recipe is Awesome

• It’s King Arthur’s sourdough, which automatically makes you feel like you’re wielding Excalibur in the kitchen.
• It’s idiot-proof. Seriously, if I managed not to ruin it (and I once burned water—don’t ask), you’ll be fine.
• It doesn’t require weird equipment. You don’t need a wood-fired brick oven from Tuscany—your normal oven works just fine.
• It’s flexible. Want a super crusty loaf? Done. Prefer soft slices for sandwiches? Also done.
• Bonus: People will think you’ve got serious baking skills when in reality, you just followed a few steps and let yeast do all the heavy lifting.

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Ingredients You’ll Need

Alright, here’s the short shopping list (and no, you don’t need a mystical sourdough starter from a 200-year-old monastery—just a regular one works):

• Sourdough starter – 1 cup (fed and bubbly, because sleepy starter = sad bread)

• Warm water – 1 ½ cups (not boiling unless you want yeast soup)

• All-purpose flour – 5 to 6 cups (King Arthur if you’re loyal, or whatever’s in your pantry if you’re rebellious)

• Salt – 1 tablespoon (because bland bread is a crime)

That’s it. Four ingredients. Bread really is the minimalist of the food world.

Step-by-Step Instructions

1. Mix your dough.

Stir together your starter, water, and 5 cups of flour until it looks like a shaggy mess. Add salt and keep mixing. Pro tip: don’t expect it to look like dough from the commercial. This is rustic baking, not Food Network perfection.

2. Knead it, baby.

Turn it onto a floured surface and knead for about 8–10 minutes. Or, if you’re lazy (no judgment), throw it in a stand mixer with a dough hook. You’re aiming for smooth and stretchy, not sticky goo.

3. First rise (aka dough nap time).

Place the dough in a lightly greased bowl, cover it, and let it rise for 90 minutes. Don’t peek every five seconds—let the yeast live its best life.

4. Shape that loaf.

Punch it down gently (the fun part), shape it into a round loaf, and plop it onto a greased baking sheet or into a floured proofing basket if you want to look like a pro.

5. Second rise.

Cover and let it rise again for about 60 minutes. By the end, it should be puffy and proud, kind of like how you’ll feel when you show it off later.

6. Preheat like you mean it.

Preheat your oven to 425°F. Don’t skip this step. Putting bread into a cold oven is like trying to toast marshmallows over an ice cube.

7. Bake to glory.

Bake for 30 minutes, then check. If it’s golden brown and makes a hollow sound when you tap the bottom, congrats—you’ve got real bread.

Common Mistakes to Avoid

• Forgetting to feed your starter. Dead starter = dead bread. Don’t starve the poor thing.

• Too much flour. I get it, sticky dough is annoying, but don’t overcompensate. Dry dough bakes up like a brick.

• Skipping the second rise. Patience, grasshopper. This step is where the magic happens.

• Not preheating the oven. Rookie mistake. Your bread needs that initial heat burst to get the perfect crust.

• Slicing too soon. I know, waiting is torture. But cut it right out of the oven and the inside turns gummy. Let it cool a bit.

Alternatives & Substitutions

• Flour: No all-purpose? Use bread flour for extra chew or whole wheat if you want to feel virtuous. (Just maybe mix it half-and-half so you don’t end up with a doorstop loaf.)

• Add-ins: Toss in herbs, cheese, or roasted garlic if you’re feeling extra. This is your loaf, your rules.

• Starter-less? If you don’t have a starter, you can cheat with commercial yeast. It won’t have the same tang, but hey—it’s still bread.

• Salt: Please don’t skip it. Unless you want your bread tasting like cardboard, in which case… carry on.

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter?

Well, technically yes, but why hurt your soul like that? This recipe doesn’t even need butter in the dough—save it for slathering on the finished loaf.

What if I don’t have a Dutch oven?

No worries. A baking sheet works fine. Your bread might not have the same dramatic crust, but it’ll still taste amazing.

How do I know my starter is ready?

When it’s bubbly, doubled in size, and smells like a mix of beer and fruit. If it smells like gym socks… maybe start over.

Can I freeze sourdough?

Heck yes. Slice it, freeze it, and toast it straight from frozen. Future-you will thank you.

Do I really have to knead?

Technically no. You can use the “stretch and fold” method every 30 minutes during the first rise. But kneading is great stress relief, so why not?

How long does sourdough last?

Longer than store-bought bread because it doesn’t mold as fast. Usually about 4–5 days. If it does start to get stale, make French toast or croutons. Waste not.

Final Thoughts

And there you have it—the Master King Arthur Sourdough Recipe. Four ingredients, a bit of patience, and suddenly you’re the kind of person who “just bakes bread on weekends.” Pretty impressive, huh?

So go ahead, slice into that gorgeous loaf, smear on some butter, and bask in the glory of your carb masterpiece. Whether you’re feeding friends, family, or just yourself (no judgment—more bread for you), this recipe is a total win.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

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