Traditional Kosher Sourdough Bread from Starter - Crusty Artisan Loaf

There's nothing quite like the aroma of fresh sourdough bread baking in your kitchen. I've been nurturing my sourdough starter for three years now, and this recipe has become my go-to for a classic artisan loaf that works perfectly in a kosher kitchen. The tangy flavor develops beautifully over the long fermentation time, and you'll get that coveted crispy crust with a tender, airy crumb inside. Sourdough bread has ancient roots, dating back thousands of years when wild yeasts were the only way to leaven bread. Before commercial yeast became available, every household maintained their own starter, passing it down through generations. This bread is naturally dairy-free and pareve, making it versatile for any kosher meal. You can serve it alongside soup for a fleishig dinner or toast it with butter and jam for a milchig breakfast. The key to great sourdough lies in timing and temperature. Your starter should be active and bubbly when you begin, doubling in size within 4-8 hours of feeding. I keep mine at room temperature and feed it daily with equal parts flour and water. The dough needs a long, slow rise to develop those complex flavors we love about sourdough. Don't rush the process. This bread pairs beautifully with everything from challah French toast on Shabbos morning to grilled cheese sandwiches for lunch. I love making several loaves at once and freezing them whole. The crust stays crispy even after thawing, and you'll have fresh bread ready whenever you need it.

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Prep Time 30

Cook Time 45

Total Time 20

Servings: 12 slices

Course: Side Dish

Cuisine: Jewish

Calories: 145

Ingredients Method Notes

Ingredients

1 cup active sourdough starter fed 4-8 hours prior, doubled in size
3 cups bread flour plus extra for dusting
1 1/4 cups warm water about 80°F
2 teaspoons kosher salt
1 tablespoon olive oil for greasing bowl

Method

In a large mixing bowl, combine the active sourdough starter with warm water. Stir until well mixed and slightly foamy.
Add the bread flour and kosher salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms. Don't worry if it looks rough at this stage.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet.
Place the dough in a large bowl greased with olive oil, turning to coat all sides. Cover with a damp kitchen towel and let rise in a warm place for 4-6 hours, until doubled in size.
Gently punch down the dough and turn it onto a floured surface. Shape into a round loaf by tucking the edges under and rotating the dough.
Place the shaped loaf seam-side down on a parchment-lined baking sheet. Cover with a clean kitchen towel and let rise for 2-3 hours, until puffy and increased in size by about 50%.
About 30 minutes before baking, preheat your oven to 450°F. Place a small oven-safe dish filled with water on the bottom rack to create steam.
Using a sharp knife or razor blade, score the top of the loaf with a deep slash about 1/2 inch deep. This allows the bread to expand properly during baking.
Bake for 35-45 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Internal temperature should reach 190-200°F.
Cool completely on a wire rack before slicing, at least 1 hour. This allows the crumb to set properly.

Notes

Store the cooled bread wrapped in a clean kitchen towel for 2-3 days, or slice and freeze for up to 3 months. For extra crispy crust, place the finished loaf directly on the oven rack for the last 5 minutes of baking. Your starter should be active and bubbly before beginning this recipe.

Nutrition Facts

12 servings per recipe

Serving size 1 serving

Calories 145

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0.2g 1%

Trans Fat 0g

Cholesterol 0mg

Sodium 245mg 11%

Dietary Fiber 2g 7%

Total Sugars 1g

Protein 5g 10%