Frugal, Recipes

Homemade Sourdough Bread Recipes for Crock-Pot Baking

Posted by Pam on
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The leaven for bread is active. Starter sourdough ( fermented mixture of water and flour to use as leaven for bread baking). The concept of a healthy diet

The first steps to a good sourdough bread is making the dough starter. There’s something deeply satisfying about baking bread that begins with just flour, water, and time. A sourdough starter is more than a recipe—it’s a living culture, and a connection to centuries of tradition. Whether you’re a seasoned baker or just dipping your toes into the world of fermentation, creating your own starter is the first step toward loaves with rich flavor, chewy texture, and that unmistakable tang.

These recipes will walk you through the simple process of nurturing wild yeast from your kitchen environment. No fancy ingredients, no shortcuts—just patience, curiosity, and a little flour magic. Let’s get started on your sourdough journey.

Sourdough Starter

Easy sourdough starter for making sourdough bread.
Print Recipe
Prep Time 4 days
Servings: 4 cups starter
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pkg active dry yeast
  • 1/2 cup lukewarm water
  • 2 cups lukewarm water
  • 2 cups flour
  • 1 tbsp sugar
  • 1 tsp salt

Equipment

  • Glass jar or crockery container
  • Wooden spoon

Method
 

  1. In a glass or crockery container, dissolve yeast in 1/2 cup lukewarm water.
    1 pkg active dry yeast, 1/2 cup lukewarm water
  2. Add remaining ingredients and stir well with a wooden spoon until smooth.
    2 cups lukewarm water, 1 tbsp sugar, 1 tsp salt
  3. Cover with a towel and let stand for 3 to 5 days at room temperature.
  4. Stir 2 or 3 times daily.
  5. To store, cover and refrigerate.

Notes

Makes about 4 cups sourdough starter.
SOURDOUGH TIPS
  • Add 1 teaspoon sugar to the starter if not used within 10 days.
  • Always add baking soda to the sourdough starter exactly as the recipe directs.  Too much soda will result in a brownish product; too little soda will result in a “sour” one.
  • To replenish the starter, add 1/2 cup flour, 1/2 cup water, and 1 teaspoon sugar; stir well.  Cover and let stand 1 day at room temperature.  To store, cover and refrigerate.
Sourdough Bread – Fresh from the oven!

Sourdough Bread

Sourdough bread recipe for a Crock-Pot
Print Recipe
Cook Time 3 hours
Servings: 1 loaf
Course: Bread
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 package active dry yeast
  • 3/4 cup warm water
  • 1 tsp sugar
  • 1/2 cup sourdough starter
  • 1 tsp salt
  • 2 1/2 cups flour 2 1/2 to 2 3/4 cups flour
  • 1/4 tsp baking soda

Equipment

  • 3 1/2-quart or 5-quart Crock-Pot
  • Wooden spoon
  • Bread 'n Cake Pan or baking pan that will easily fit inside the Crock-Pot

Method
 

  1. Soften yeast in the warm water.
  2. Blend in sugar and let stand 10 minutes.
  3. Sir in sourdough starter and salt.
  4. Add 1 1/2 cups of the flour and beat with an electric mixer for 3 to 4 minutes.
  5. Mix 1 cup of the flour with soda and stir into batter.
  6. Add remaining flour, if needed, to make a stiff dough.
  7. Grease hands and shape dough into a loaf (dough will be slightly sticky).
  8. Place in well-greased Bread 'n Cake Bake pan; cover.
  9. Place in Crock-Pot.
  10. Cover and bake on a High setting for 2 to 3 hours.
  11. Remove pan and uncover.
  12. Let stand for 5 minutes.
  13. Unmold on cake rack; brush crust with butter and serve warm.
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Sourdough Honey Wheat Bread

Sourdough Honey Wheat Bread baked in a Crock-Pot
Print Recipe
Cook Time 3 hours
Servings: 1 loaf
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3/4 cup milk
  • 2 tsp butter
  • 1 1/2 tbsp honey
  • 1 pkg active dry yeast
  • 3/4 cup sourdough starter
  • 3/4 cup whole wheat flour
  • 1 1/2 tbsp wheat germ
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour

Equipment

  • 3 1/2- or 5-quart Crock-Pot

Method
 

  1. Preheat Crock-Pot on High setting for 30 minutes.
  2. Scald milk. Add butter and honey to scalded milk; allow to melt and cool to luke warm.
  3. Mix yeast in milk and stir to dissolve.
  4. Add the sourdough starter, the whole wheat four and wheat germ.
  5. Blend sugar, salt and soda until smooth and sprinkle over top of dough, stirring in gently.
  6. Stir in remaining flour until too stiff to stir.
  7. Turn out onto floured board and knead 100 times.
  8. Shape into a loaf and place in well-greased Bread 'n Cake Bake pan; cover.
  9. Place in Crock-Pot.
  10. Cover and bake on High setting for 2 to 3 hours or until edges are browned.
  11. Remove pan and uncover. Let stand 5 minutes.
  12. Unmould on cake rack and serve warm.

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Published by Pam

Blogger since 1999, hiker, camper, and lover of the outdoors. I research old cookbooks, newspapers, and journals recreating things I discover like old recipes. More information can be found over on my About Me page!

3 Comments Add yours

  1. whimsicalwanderingsofGrinningGranny says:
    December 1, 2023 at 10:26 am

    Awesome. Thanks.

    Reply
  2. 100 Country Trek says:
    September 2, 2023 at 8:24 pm

    This sourdough bread is.so delicious 😋. Anita

    Reply
  3. Mike and Kellye Hefner says:
    September 1, 2023 at 4:55 pm

    Yum! Thank you for sharing these great recipes. Nothing is better than fresh, homemade bread.

    Reply

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