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Sourdough Bread Recipe

This sourdough bread recipe will allow you to have a fresh and handmade at the comfort of your home. Sourdough bread is a treasured recipe for many homesteaders. This delicious, no-nonsense bread is economical and very easy to make. It does require a little planning ahead and takes a bit more time to make predominantly because you need to make a sourdough starter to make the bread. Rest assured, the extra time and effort will all be worth it in the end.

Simple Sourdough Bread Recipe To Try At Home

Deliciously Simple Sourdough Bread Recipe

Deliciously Simple Sourdough Bread Recipe | Sourdough Bread Recipe

Every sourdough bread begins with a sourdough starter. The sourdough starter is what makes the bread rise and gives its tangy flavor (ranging from mild to strong). If you don’t have a sourdough starter yet, learn how to make one yourself here.

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Ready for your first sourdough bread? Start making one using this easy-to-follow sourdough bread recipe!


  • 2/3 cup active, fed starter
  • 1 cup water, preferably filtered
  • 1 Tbsp. olive oil
  • 2 1/4 bread flour (not all-purpose)
  • 1 tsp fine sea salt
  • fine ground cornmeal, for dusting

Step 1: Start Making Your Dough

Start Making Your Dough | Sourdough Bread Recipe

Start Making Your Dough | Sourdough Bread Recipe

Add the starter, flour, water, and olive oil. Use your bare hands to squish them together until all the flour has been absorbed. Leave the dough to ‘autolyze’ for 30 minutes.

Sourdough Bread Autolyse | Sourdough Bread Recipe

Sourdough Bread Autolyse | Sourdough Bread Recipe

The autolyze method is also known as the delayed salt method. This refers to a resting period by which the flour hydrates and gluten begins to develop. What this all means for your bread is that your dough will be easier to handle and shape before it is baked, and the end product will be that sensational uneven sourdough texture you’ll find in all the great sourdough bread.

After autolyze, add the salt. Sprinkling a bit of water to the dough will help dissolve it. Lift, fold, and squish the dough. It is important to know that at this point, your dough may tear slightly as you fold. Don’t panic, this is normal.

Step 2: Ferment the Dough

Ferment the Dough | Sourdough Bread Recipe

Ferment the Dough | Sourdough Bread Recipe

Place dough into a lightly oiled bowl and cover with a damp tea towel. Leave to rise in a warm place for a couple of hours or until it has doubled in size.

The number of hours for a sourdough bread to rise will take longer than your ordinary leavened bread because of the absence of commercial yeast. During summer, it can take anywhere between 4-5 hours and about 6-12 hours during winter.

Step 3: Start Cutting and Shaping the Dough

Start Cutting and Shaping the Dough | Sourdough Bread Recipe

Start Cutting and Shaping the Dough | Sourdough Bread Recipe

It is a good practice to divide your work surface in half before cutting and shaping the dough. Lightly flour one side for cutting and leave the other half clean for shaping.


  • You don’t need to ‘knock back’ the dough to get all the extra air out so you can shape it. Folding and shaping the dough will gently do the deflation.
  • When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around and drive you nuts.

Start Cutting and Shaping the Dough (Note) | Sourdough Bread Recipe

Start Cutting and Shaping the Dough (Note) | Sourdough Bread Recipe

Move the dough to the non-floured surface of your workspace. Gather the dough, one side at a time, to form a ball-shaped loaf. Fold it over into the center and flip the dough over. Place the loaf seam side down and, using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. Repeat this process until you are satisfied with its appearance.

Set the dough aside and leave it to sit and rise again. This time, it will rise for a shorter period, about 1-2 hours. You will know it’s ready when the dough is slightly puffy. Factors such as the temperature of your dough and surrounding environment will affect its growth rate so keep an open mind.

Using a serrated knife, make a shallow slash about 2 inches long in the center of the dough. This will help the dough to expand and the steam to escape.

Step 4: Bake Your Sourdough Bread

Bake Your Sourdough Bread | Sourdough Bread Recipe

Bake Your Sourdough Bread | Sourdough Bread Recipe

  • Preheat your oven to 400 degrees F. If you have a baking stone, use it. A baking sheet works, too.
  • Dust the bottom of your bread lightly with cornmeal and place in oven.
  • Bake for 60 minutes until it is a deep golden brown. The bottom of the bread should feel slightly hollow when thumped. Leave an extra 5 minutes to crisp the edges.
  • Allow cooling for 30 minutes before serving.

Watch the short video below by Tasty and see how they make their version of a homemade sourdough bread:

Congratulations! You have finally completed your sourdough bread! Enjoy this delicious homemade bread with your favorite hot beverage. Baking a sourdough bread is really easy and fun. It’s a great way to practice your baking skills with the kids. Alternatively, you can use a dutch oven to bake your sourdough bread. This is great for camping, or just for fun! Learn more about baking bread in a dutch oven here.

Have you ever tried baking a sourdough bread before? We’d love to hear from you! Let us know in the comments section below.

Up Next: How To Bake A Healthy Banana Bread Recipe From Scratch


Editor’s Note: This post was originally published on January 18, 2016, and has been updated for quality and relevancy.

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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