Our Weekly Bread

sourdough bread, Lake Superior kitchen, duluth food

I grew up in a house where there was always fresh bread.  My mom diligently made her whole wheat bread at least weekly and continues to this day.  The smell is comfort and home, love and nourishment.  I have a sentimental attachment to fresh bread and have always wanted my kids to experience something similar.  Walking in the door to the smell of bread baking is magical.  To me, it's a way of expressing love to my family.

When I found out the health benefits of sourdough, I was sold.  You can get that good gut bacteria in fresh bread!  Amazing.  I made my sourdough starter from the Betty Crocker Cookbook recipe.  It took about a week and was very simple.  The recipe I use every week to make our sourdough bread is also based on the Betty Crocker Cookbook recipe.  I have modified it slightly.  Lately, I have been making spelt sourdough bread which B loves even more than the original.  I'll give you directions for both!

Spelt Sourdough Bread

12 hours, makes 2 loaves

recipe slightly adapted from the Betty Crocker Cookbook


  • 1 c sourdough starter
  • 2 1/2 c flour (all-purpose or bread flour)
  • 2 cups warm water (105-115 F)
  • 1 c bread or all purpose flour
  • 3 c spelt flour (or use regular)
  • 3 T sugar
  • 1 t salt
  • 3 T olive oil


1. In large bowl, mix starter, water, & 2 1/2 c flour with wooden spoon until smooth.  Cover with plastic wrap and let sit in warm place for 8 hours.  (I usually start mine before I go to bed so it's ready in the morning)

2. Add the rest of the flour (bread/all-purpose & spelt), the sugar, salt, & oil and mix with wooden spoon until smooth.  The dough should gather into a ball, adjust flour if necessary.  Knead about 10 min by hand or about 3 min with stand mixer & dough hook.

3. Place in greased bowl, cover with plastic (or damp towel), and let sit in warm place about 1 1/2 hours to rise.  Dough should nearly double in size and leave a slight indentation when pressed.

4. Grease two 9" bread pans.  Divide the dough into two loaves, shape until smooth, and place in bread pans.  Cover and let rise for another 45 min.

5. Heat oven to 375.  Bake loaves for 35 min or until they sound hollow when tapped.

6. Remove from pans immediately and let cool on cooling rack.