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Not-So-Sourdough Bread

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I just love it when Brandy shows up for a post…don’t y’all? :-) She’s sharing a bread recipe today – and I know y’all love bread as much as I do! Thanks Brandy!

This recipe came from The Southern Appalachian Heritage book and is one of several I have tried from its pages.  It’s not really a sourdough in the truest sense (since it’s not self-perpetuating, as far as I can tell), but it does use a pre-ferment or sponge.  This bread has excellent shelf-life, especially if kept in cool conditions


The original recipe was somewhat vague, so I’ve adapted it.  Another note is that the more bread you bake, the taller your bread will be.  I read it in the Foxfire Cookbook and might not have believed it if I hadn’t experienced it myself.  Something about your home having more yeasty goodness the more you bake bread.  Sometimes, my bread has gotten so tall I’ve worried it would reach the top of the oven.  Magic, I tell you!

Proofing Chamber


Brandy spends her days watching the skies and tending her children on her little homestead in town at the foothills of the Appalachian mountains.

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her three children, Annie (June 2009), Andy (August 2012) and Eli (September 2014). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.


  1. YummY! Ok, I’ve got to ask….does the iron have anything to do with the proofing? Thinking of all the places I’ve heard about incubating yogurt, I wasn’t sure if the iron is providing a warm moist (steamy) chamber or something?? On another note, I totally thought of you yesterday when I was using one of my ‘blue towels’ (aka surgical huck towel) to ring out my grated zucchini. It worked so much better than using cheesecloth or paper towels:-). Speaking of which, if you know a surgeon or surgical nurse, ask them to snag any unused huck towels after surgery bc once a pack of towels is open they cannot reuse them and have to just throw them out. I haven’t paid yet for a huck towel:-) Ok, train of random thoughts complete :-)

    • No, the iron doesn’t have anything to do with the proofing. :-) It just happened to be there when I took the photo. I use my back porch for bread because it is very warm in the Summer.

  2. I am going to give this a try today. :)

  3. Jean whitaker says:

    I am very interested in trying this grain—have not ever heard to much about it–so is very new to me–thanks for the recipe–now to find this at my local health food store

  4. I soak presoak mine as well, but I have to make dairy free bread. I am sure that this one is amazing though!

  5. Looks delicious!

  6. Sounds delish, and since I am always hunting for good bread recipes I will try it. But I have a question–how does this recipe have anything to do with sourdough? I was looking for it to be mild sourdough or a sourdough that can serve as starter from one day to the next. (So I would make this dough and then reserve half of it for the next day then add more flour and water/milk to double the dough and bake half of it, reserving half for the next day. And so on. I think, ;))

    I am enjoying your blog, Stacy. Many thanks!

    • You can treat it like a sourdough, but I have found the starter would weaken over time. For that reason (and the fact that I don’t bake bread every week), I just start fresh. This may be different if it were left on the counter instead of in the fridge. I started making this bread years before I made kefir and understood how temperature impacted cultures. Click on the link to learn more about pre-ferments and their benefits. It is very mild, not at all sour. My husband, who loves very sour sourdough, prefers this bread to all others I make.

  7. Ah, nice, a recipe with eggs! I use only home-ground whole wheat flour, and so my bread has been a little crumbly. Hubby LOVES the bread, but we all hate the crumble, and we were discussing that I should probably look for a recipe with eggs (I wasn’t looking forward to how many failed experiments to find the right combination). Thanks for saving me the time of looking up a recipe, although, due to digestion issues, I think I will try to convert this to sourdough. YUM O!

  8. Can I make this in a bread machine?

    • Hi, Shayla! I’ve never used a bread machine, but I would say no since it makes two loves. I can’t even use my big mixer to knead it, simply too much dough. Sorry about that. :-)

  9. Made this this morning…made one loaf and 16 rolls. Everyone enjoyed the rolls (we ate these with the stew for lunch). I haven’t cut into the loaf, but it was over 192 degrees when I took it out (35 minutes). It looks wonderful and crusty. I only baked the rolls for 13 – 15 minutes. They didn’t stay crusty, but were wonderful. Nothing was crumbly at all. I used all of the “sponge” in the bread….couldn’t bear the thought of throwing it away or not knowing what to do with it. : ) Thanks.

  10. cant wait for it to cool down here so i can turn my oven back on, been 110 for almost a solid week now and while i may be a tad crazy im not crazy enough to turn on the oven in that kinds of heat:(

  11. Just another note about the bread I made today. I made it 100% freshly ground whole hard white wheat. I’m baking again tomorrow. I gave away all of the rolls I made today that we didn’t consume at lunch or supper for a fellowship lunch at church on Sunday. : ) The rolls made a great sandwich for supper. I will probably start using these for hamburgers. Much better than what I have been using. Lighter in texture and it wouldn’t be hard to put a hamburger and all the fixings on and still be able to chew what was in your bite. : ) Thanks again.

    • I just ground wheat yesterday too. :-) I need to make a batch of my hamburger buns to freeze – thanks for the reminder!!

  12. Thanks for sharing this recipe!

  13. Approximately how much flour would I need to use to make a soft dough? I am new to making bread.

    • Hi! Add about two cups to the sponge with the other ingredients and stir it well, then add another half a cup at time until it makes a stiff dough (difficult to stir). Knead from there on out, adding tiny bits of flour as needed to avoid it sticking to the counter too much. Scrape any bits of stuck-on dough off the counter with a spatula to avoid all that clumping up on your dish cloth. Best wishes!

  14. I was directed to your blog from Simply Homemaking..when I went and saw how lovely her bread was I knew I had to give it a try. It came out wonderful
    and delicious. I’ll be posting about it on Wednesday, and I wanted you to know that I’m mentioning your place and also Simply Homemaking…Thank you for sharing your recipe..You’ll see the two breads in comparison on the blog tomarrow.. WOW….. I hope you’ll stop by and give a look see..:)

  15. Rachael Fowler says:

    Such a helpful blog!

    I am new to baking and was wondering if any of you have ever used any starters from Sourdough’s International.. I have a friend who loves it but I’m looking for some more opinions.

  16. No…I make my own starter. I do have friends who like the starters from Cultures for Health. :-)

  17. I followed your page from THM, does this fit into the THM meal plans?? Just asking as I know Gwen has a recipe for bread too.

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