Do you have a favorite kind of bread?  Personally I am a lover of all carbs, bread in particular.  French baguettes, ciabatta, focaccia, brioche, bagels – you name it, I love it.  But if I were to choose my very favorite type of bread, it would be sourdough.  Strangely, sourdough is the one kind of bread I have not made at home since becoming comfortable baking with yeast.  As you may know, sourdough requires a starter to give it that slightly sour flavor.  I’ve made many breads that require a sponge or starter, but the starter for sourdough is a bit different.  It’s not the kind of thing you make once, the day before you make the bread, and only the exact amount you need.  You make it at least a week in advance, and even then you don’t use all of it so the rest can be stored and used again later.  It occasionally needs to be fed to maintain it.

Previously, I was slightly intimidated by the whole process.  It seemed too involved, high maintenance, whatever – I just wasn’t feeling it.  But you know what?  I was really not feeling the sourdough-less house, and I hate to go buy something I could make myself.  What to do then?  Learn how to make sourdough, starter and all!  And I’m sure it will come as no surprise – it’s not a big deal.  It’s really easy.  And so delicious.  So I’m here to demystify the process for you, because everyone should have fresh sourdough in their lives.  I’ll start by telling you about this sourdough primer at King Arthur Flour.  It is thorough and informative and can answer nearly any question you might have about sourdough.  I’ll give a basic overview here but for more in depth detail, definitely check their site.  Let me also say there are lots and lots of ways to make starters.  None of them are right or wrong.  This is just the method I chose based on the time available to me and the outcome I wanted.

Making a Sourdough Starter
You can make your own sourdough starter easily with ingredients you probably already have on hand.  Once you have it mixed up, it sits out at room temperature for about a week to attract wild yeasts and allow the fermentation process to occur, giving it that classic “sour” taste.  This is a basic sourdough starter and can be used in any recipe that calls for it.  Keep in mind that all sourdough starters may vary slightly in consistency, so the amount of liquid or dry ingredients in a bread recipe may need to be altered slightly to account for these differences.

Sourdough Starter
Printer-Friendly Version

2 cups warm water
1 tbsp. sugar or honey
1 tbsp. active dry yeast
2 cups unbleached all-purpose flour


Pour the water into a 2-quart glass or ceramic jar or bowl.  Stir in the sugar or honey to dissolve.  Stir in the yeast.

Gradually whisk in the flour.  Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area.  (My kitchen in the winter definitely has no warm location, but my starter was just fine.)

Let it develop 2-5 days, stirring once a day due to the separation that will occur.  When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.

Storing and Maintaining Your Starter
Once your starter is stored away in the refrigerator, it only needs to be replenished once every two weeks or so.  I put a little note to myself in my calendar as a reminder to either bake with or feed my starter.  You should feed your starter each time you remove a portion for use in baking, but if it has been two weeks and you don’t intend to bake with it immediately, simply remove a cup of the starter and discard.  For every 1 cup of starter removed, replace with 1 cup of flour and ½ cup of water.  Stir to blend, and let sit at room temperature for at least 12 hours before returning to the refrigerator.

(Please see the sourdough primer if you are interested in freezing or drying out your starter for later use.)

Making Sourdough Bread
Once your starter has developed, it is ready for use in bread, pancakes, and more!  Here’s how I make basic sourdough bread.

Sourdough Bread
Printer-Friendly Version

Yield: 2 large round loaves
1½ cups lukewarm water (100˚ F)
4 tsp. active dry or instant yeast
1 tbsp. honey
1 cup sourdough starter
5½-6 cups bread flour, plus more as needed
1 tbsp. unsalted butter, melted
2 large eggs, at room temperature
2½ tsp. salt
1 tbsp. bread flour mixed with 1 tbsp. yellow cornmeal


In the bowl of an electric mixer, whisk together the water, yeast, honey, and sourdough starter just until smooth.

Cover with plastic wrap and let stand at room temperature until slightly increased in bulk and bubbly, about 1 hour.

With the flat beater attached to the mixer and the mixer on low speed, mix in 3 cups of the flour, the butter, eggs and salt.  Increase the speed to medium-low and mix until smooth, about 1 minute.  Add in 2 more cups of the flour and beat for 2 minutes.

Switch to the dough hook.  With the mixer on low speed, add the remaining flour, ¼ cup at a time, until a very soft dough forms that pulls away from the sides of the bowl.  Knead on low speed, adding a tablespoon of flour if the dough begins to stick, until the dough is smooth and elastic, tacky but not sticky, about 6 minutes.

Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat.  Cover loosely with plastic wrap and let rise until doubled in bulk, about 1½-2 hours.

Line a baking sheet with parchment paper or a silicone baking mat.  Sprinkle generously with the flour-cornmeal mixture.  Turn the dough out onto a lightly floured work surface.

Divide the dough into two equal portions and form each into a tight, oval loaf.  Place the loaves on the prepared baking sheet, several inches apart.  Sprinkle the tops with flour and gently rub in.  Cover loosely with plastic wrap and let rise in the refrigerator, 8-12 hours.

Place a baking stone on the lowest oven rack and preheat the oven to 450˚ F.  (If you don’t have a baking stone, use an overturned baking sheet.)

Using a thin sharp knife, make three slash marks over the top of each loaf.  (Oops, my knife wasn’t quite sharp enough!)   Place the baking sheet on the heated baking stone and bake for 10 minutes.  Reduce the oven temperature to 400˚ F and continue to bake until the loaves are golden brown, 25-30 minutes more.  Let cool completely on a wire rack before slicing and serving.

Source: starter and sourdough basics from King Arthur Flour, bread from Williams Sonoma

  • I loved this post! I’ve recently become a sourdough fanatic since I’ve started baking it myself. It was neat to see your process for your starter, since mine was completely different. For mine, you take equal amounts of unbleached white all purpose flour and whole wheat flour and blend them together (I make big batches of this). I used 1/2 cup of the flour blend, and 1/2 cup water to make a pancake-batter consistency. I covered it and let it sit on the counter for a few days, until I could see bubbles forming throughout. After that, I fed it by discarding 80% and replacubg it with more of the flour and water pancake mixture.
    I could put it in the fridge, but mostly I just let it sit on the counter so I can make bread a few times a week(though that is higher maintenance because you have to feed it every day). My starter doesn’t require any extra active yeast, though the process takes much longer because you have to create a leaven from the starter to mix with bread. But I only use flour, water, and salt to create my sourdough.
    Whew, if you’ve read this novel then you’re a saint! I loved seeing your method, and seeing how different our loaves looked!

  • Thanks for this post! Very helpful. :) I too love sourdough but have never attempted it.

  • I’ve already got sourdough starter ready to go in my fridge (been there for awhile, unfortunately). Thanks for the inspiration to actually use it. But first, it sounds like I need to feed it a little more often than once a month or two. :-) (Also, thanks for your kind words about my dad.)

  • Looks delicious. I love homemade bread, and I love sourdough so this looks like a fantastic way to start!

  • These are the best instructions – seriously, we think we might actually be able to attempt this with these directions! Sourdough bread is our absolute favorite…!

  • Oh sourdough bread is also one of my favorites! This process does seem a little time-consuming and involved, but I’m sure it’s definitely worth it when you have fresh homemade sourdough in the house!

  • flyinjuju

    Thank you, thank you, thank you!! I was just thinking I need to learn how to make it. Right now we buy Panera’s sourdough, but they are often out of it and with a family of 6 it doesn’t last long. I can’t wait to try this. Thanks!

  • I’m so glad you posted this, I’ve been wanting to make sourdough but didn’t know you could make a starter, I was going to order one from W-S! Your bread looks great, sourdough is my favorite too! I see many breadbowls in my future :)

  • Wonderful post and a beautiful loaf of sourdough. :) I haven’t made sourdough before. I’m always a little leery of the starter. I joke with my hubby I need to try it though in cause I can’t get my yeast from the store during the zombiepocalypse.

    I don’t think I could pick a favorite bread….I just love them all so much. ;)

  • Sourdough is also my favorite, especially with soup this time of year. Thanks for making it seem a little less intimidating!

  • Mmmm, I love sourdough. Yes, I pretty much love all carbs too. I’m trying to back more bread at home and will have to give this a try.

  • amy

    Annie, is there a difference between bread flour and all-purpose? Could all-purpose or whole wheat flour be substituted? Thanks :)

  • Annie

    Please read the FAQ page.

  • I love baking my own bread but have never tried making sourdough because the whole starter stuff freaked me out. Now I can see that it isn’t freaky at all! :)

  • Aku

    Just started the journey into bread-making but haven’t tackled sourdough yet. Thanks for the inspiration and making it seem so simple!

  • I’ve been so scared to try this, seriously. It always seemed like so much work. And I love sourdough so much, too. Now, I think I can do it. And now all I want is sourdough bread because your pictures are so appealing. I’m going to try making a starter this weekend. I like the idea about making a note in the calendar to “feed it”-like a little plant! Love it!

  • that is one beautiful loaf of bread!

  • Karen

    Making sour dough is like therapy for me. I love KAF and Love baking bread. I’ve not seen a sour dough recipe containing eggs before. Can’t wait to try it. Beautiful photographs.

  • How pretty!!! :)

  • Mmmm, my dad would LOVE this. He is a sourdough fanatic as well!!

  • I’ve made ciabatta bread with a sour dough starter before. It took me like 3 days to get my finished bread, but it was definitely worth it. Fresh bread out of the oven is amazing. Thanks for sharing your starter!

  • Thank you SO much for the great information! I absolutely love sourdough bread but have always been confused about the starter part. I will be making my starter today!

  • Megan

    Hi Annie, Just a quick question. Do you ‘feed’ your starter a couple hours before baking or just replenish it after you remove the amount you need for your recipe? Everything I read seems to contradict. Thanks!

  • Annie

    Feed the starter after using, and then it needs to sit at least 12 hours at room temp before using again or being refrigerated.

  • Donna

    I made my starter on Friday afternoon. By Sunday afternoon the boys could hardly wait for it to be ready as the smell was driving them nuts. It was ready on Monday afternoon. I had to promise the boys there would be bread when they woke up on Tuesday, because they were both dreaming about it since they smelled the starter. On Tuesday morning I was the most popular person in the house when they smelled the bread baking. This was my first attempt at bread baking. Thanks for making the instructions so simple!

  • Miranda

    Thank you so much for posting this super simplified version of sour dough. So many of them made the steps sound so much more difficult. Quick question, my initial rise had doubled within an hour and now much refrigerator rise is only 3 hours in and my loaves are almost ready touch the edges of the pan. I used a half cookie sheet, so i put each loaf on their own. Should I wait out 8-12 hours or should I bake them sooner. I’m not worried about my loaves getting too big as much as i am them over-rising and falling. Any suggestions?

  • Annie

    I personally wouldn’t worry about them over-rising in the fridge. I think they’ll be fine. The rise will slow down eventually.

  • Miranda

    thanks so much annie. have a beautiful day!

  • Bethanie

    Hi Annie! Thank you so much for the wonderful post! I made my starter yesterday morning, and as you instructed gave it one stir this morning. However, there was still a bit of liquid at the bottom of the bowl. Is this normal?

  • Annie

    I wouldn’t worry about it.

  • Em

    My starter bubbled over my bowl (think muffin top) and dibbled over the side within two hours or so of mixing it up. I used my pyrex 2 quart dish that looks like yours in the picture so I don’t think the container is the issue. I didn’t double the recipe either. I think about 1/4 c. of the sponge was wasted in the clean up. Should I pitch it and start over or will it be fine?

  • Annie

    My guess is it will be fine, but I really don’t know for sure. I probably would just go with it.

  • Thank you so much for this – I have always wanted to try making sourdough bread and I just took my first loaf out of the oven using your recipes for the starter and the bread itself. It’s looking great and I’m loving how my apartment smells! I’ll post a review tonight and make sure to link back to you with credit for the recipes – thanks!

  • I just baked this bread this morning, and it is SO perfect, especially considering that my starter is brand new! I usually make whole wheat bread, but now I think I will only want this sourdough :) Thanks for another great recipe!

  • Hi Annie. I’ve got this starter in my fridge right now and I can’t wait to use it! I’m just wondering if I need to let ot come to room temperature before using?

  • Annie

    That probably depends on the recipe you are using it in. Some of them specify, some don’t. If it doesn’t specify, I wouldn’t worry about it.

  • Thanks Annie! I was researching different recipes and none of them seemed to mention it. I thought maybe I was missing something since everything is usually supposed to be warm and I didn’t want to screw it up! :) Thanks for the advice!

  • Kristin

    I made this bread last weekend, and while it was delicious and had a wonderful texture, I wouldn’t say that it tastes ‘sour’ like other sourdough breads I have tried. Will make it again in the future, perhaps using a new starter or giving the existing one another try.

  • Annie

    You may just need to let the starter age longer. The longer you have it, the more sour it should get. You also might want to check the King Arthur page I linked to. I think they have variations on starters with more sour versions.

  • Jessica

    My starter is about two days old now, and I went to stir it this morning, and it was rather thin, is this alright? I accidentally made it in a plastic bowl, I hope this doesn’t completely mess it up…

  • Annie

    It should be fine. I wouldn’t worry yet.

  • sherry jones

    If I already have a bread starter can i use it to make the bread recipe that is posted here?

  • Annie

    Is it a sourdough starter? If so, yes.

  • Ashley Olson

    I only ever use rapid rise yeast. Would the rapid rise be okay to substitute instead of active, or is it a critical component to the starter? Thanks Annie, love your recipes! :)

  • Annie

    You know, I’m not sure. I’m the same as you, I only ever use instant but I wasn’t sure if that would work here so I bought active dry just for this. They should work the same though, but I don’t know enough about sourdough to be 100% sure.

  • Ashley Olson

    Well, I’m going to experiment and I’ll let you know how it turns out!

  • Bonnie

    Ok, I know that this is an older post, but I hope you get this question because I just want to understand this so I can make this deliciousness! Do you slash the bread loaves BEFORE or AFTER they have been in the refrigerator for 12 hours? I understand your post to mean AFTER. Does this “deflate” the loaves? Thanks for clearing this up for me :0) I’m new at the bread making!

  • Annie

    After. It does not deflate them. Enjoy!

  • Bonnie

    Thanks Annie! You are awesome!

  • Mallorie

    I am new to sourdough, and your post really helped! I made my starter and it’s going great! Thanks!

  • ami

    I made this bread yesterday and it was amazing. The bread have a nice sour taste and a great bready texture. I made the starter and let it sit for 5 days and it had a sour taste. I was nervous about whether my starter was going to come out well because it only rose the first day. This was my second time making bread and it was a success. Thank you for all the step by step pictures.

  • Shannon

    I just pulled this out of the oven and it looks awesome!! I’m impatiently waiting for the loaves to cool so I can try some. :)

  • Ellen

    Oh somebody did ask this question! Did it turn out?

  • Ashley

    It turned out great! The only difference I noticed were the rise times. It happened a lot faster so just keep an eye on it!

  • Awesome, Laura! Would LOVE to get the deets on making it the way you do – without the store bought yeast! =-)

    Love your recipe and your blog, Annie~! Gotta try this…

  • Annie

    If you read the instructions on King Arthur’s primer (linked within the post) it explains how to do that.

  • Ellen

    The dough doesn’t have to proof at all before baking (after coming out of the fridge), does it?

  • Annie

    Nope, just go ahead and bake :)

  • E. Keith

    How do you share starter?

  • Annie

    I don’t know, but I think the King Arthur page referenced in this post discusses that.

  • Keith

    Can you prepare the dough and freeze for later use?

  • Annie

    I haven’t tried that so I’m not sure.

  • This recipe worked AMAZING to restart my starter! I was wondering, is it possible to do this in several mini loaf pans? what would you change or alter in the recipe?

  • Anonymous

    You can bake bread in any size or shape you want. The only thing that would change is the baking time.

  • Flora

    Hey Annie,
    This might be an ignorant question, but if I want to bake these in a loaf pan, should I still use the baking stone and thereby place the loaves on the stone? Or is the stone preferred only for free formed loaves? Btw, I did make these free formed on a baking stone and they turned out ridiculously good. This is the third bread recipe I tried from your site that has been a total success (that’s 3 for 3, yay!!!!)

  • annieseats

    I haven’t played around with this in loaf pans, so you’ll have to experiment and see what works. You certainly could put the pans on the baking stone. Good luck! I’m glad you’ve been enjoying bread baking :)

  • Wvgirl627

    I have my starter sitting on the counter right now – Day 3. Just curious how many bubbles there should be when I finally am ready to use it? Will there be NO bubbles at all? It is not actively bubbling like it was on Day 1, but there are still some nice bubbles just on the surface. Will all of these disappear when it’s ready?? Also, you use the starter mixture in your recipe without feeding it at all beforehand? Many recipes, including the KAF one, call for “fed” starter.

  • Reader_rabbit

    Hi Annie,
    Great website and great instructions! I’m on Day 2 of my starter and can’t wait to make the bread. I have a question about the final rise. My family likes to make/bake/eat bread the same day, but with the 8-12 hour refrigerator rise that’s really not possible. Is it OK to let the final rise be done at room temperature, so that the time is only 2-3 hours, or the time it would take to double? Thanks much.

  • annieseats

    The important thing about the refrigerator rise rather than a room temperature rise is that it helps develop the sour flavor of the bread. You can experiment as you like, but the results may not be the same. Enjoy!

  • mpp6507

    My friend gave me a cup out of her starter. Can you please tell me how to turn that into my starter? thanks!

  • annieseats

    I’m not sure…I’d look at the King Arthur site for more details.

  • Nicole

    I am curious as to why the directions for your starter at so drastically different than the directions on the King Arthur site you referenced (rye & ww flour vs. AP, length of times, etc.). Yours seems much less complicated but did you get similar results? Thanks!

  • annieseats

    Huh, I followed their instructions pretty much exactly. Maybe they have changed their article. I really don’t know.

  • D Woody

    Made the starter, let it set for 11 days. I poured the liquid off the top of the starter prior to making the bread dough and was worried but it turned out really good! Next time I may leave the liquid and stir it in for comparison. “wait til it cools completely before slicing?!?! Hot is when it’s best!

  • Kristin

    Hi Annie,
    I made my starter several weeks ago, fed it, and baked once. It’s been 2 weeks so I got it out to feed again today for the first time after a 2 week rest period. The top is kinda a gray/green color. Once stirred, underneath it was the tan color. Do you think it went bad (moldy) or is that typcial after it rests for about 2 weeks?

  • annieseats

    No, it’s fine. The longer you leave it, the darker the liquid gets. It’s not a big deal.

  • Court

    Question to anyone… I made my starter yesterday and it was VERY active, so I transferred it from a ceramic bowl to a larger plastic bowl as I was afraid it would spill out. I stirred it more than the 1x a day, and today it seems a little sad – no frothiness or increase in volume (though I still see bubbles)…did I kill it??

  • annieseats

    I don’t think you need to worry. Just keep doing what the instructions describe.

  • Tawny

    Question..I’m on day 3 of my starter. The dish I put it in was too small because the first day it had overflowed out and I lost a bunch of the starter but I just cleaned up the overflow and left it in there. The starter is super liquidy now, it’s not like a ‘dough’ I don’t know if that has anything to do with having lost some or if that’s how it’s supposed to be?

  • annieseats

    I’m not sure. I recall my starter being pretty liquidy throughout the whole process, but it has been so long ago now (mine has been going since I wrote that first post about it). As I understand it they are pretty forgiving, but it’s tough to say without being there and actually seeing the situation. I’d say just keep going, hope for the best, and if it doesn’t work just try again. Good luck!

  • Jade Jones

    Hi Annie! How much starter are you supposed to have after you use the starter to make bread and then feed it? Both my mom and I have done it but after making bread twice we had hardly any starter left. Thanks for your blog! You have inspired me to do so many things diy and our food quality has certainly improved since I started following!

  • annieseats

    You know, I had the same experience. When that happens, I feed the starter as normal but increase the feed ingredients by 25-50% to further replenish the volume of the starter. This has worked well for me and I have had the same starter going for over two years now. I hope that helps!

  • at home dad

    I had that problem. I started off with about 1 cup of starter and slowly through baking and replenishing i am keeping a healthy starter of about 6 cups. This allows me to cook/replenish weekly without making my stater “weak”. I would use 1 cup starter for bread replenish with 1.5 cups flour to 1 cup water. Hope that makes sense.

  • Hy Diep

    Are you supposed to feed it everyday when you first make it?

  • annieseats

    No, just as indicated above.

  • Erika Stimac

    Hi Annie! I’ve followed your instructions on making a starter and everything is going according to the plan. But I’m wondering why your recipe for a starter calls for commercial yeast, yet the starter recipe on King Arthur’s site does not.

  • annieseats

    They have a few different starter recipes and the one I chose includes yeast.

  • Quabbie

    Can these be made into bread bowls?

  • Lidia Barela

    Just took the loaves out of oven! Waiting for them to cool. I also just finished making the sponge starter for your favorite sourdough bread recipe, the one from Aug. 2012. So excited. Thank you so much for taking the time and posting these amazing recipes. Have tried many and love them all. One the gets cooked often is your Mom’s goulash.

  • annieseats

    I love to hear this! I actually have my favorite sourdough loaves rising this very moment :)

  • annieseats

    I haven’t tried that with this recipe specifically but I see no reason why it couldn’t. You might just need to adjust the baking time since the loaves will be a smaller size. Enjoy!

  • huv123


    Just a quick question re: refreshing the starter. The original recipe is hydrated to 166%, but when you refresh the starter you are adding in a mixture that is hydrated closer to 100%, changing the overall hydration % of the whole mixture. Is there a reason for this?

  • annieseats

    Feeding is a different process than creating the starter, so the proportions needed are different as well.

  • Makala

    Hi Annie! I made this for the first time last week…. and the week long process from making the initial starter, to stirring once a day, to the almost-24 hour (not hands on) prep to get the loaves ready for baking and eating was SO worth it! Here’s my question: my sourdough starter that is being kept in the fridge seems to be getting thicker each time I take away a cup and then feed it. Is this how it is supposed to be? Just wondering since this is my first attempt at making/keeping a sourdough starter. Thanks!!!

  • alaskabear

    Love the recipe!! ♡ I usually take my sourdough starter out of the fridge for the weekend if I’m going to bake, then put it back in the fridge when I’m done on Sunday afternoon. For some reason, I always feel so guilty when I have to put it back in.. It ~loves~ its weekends sitting on the counter being fed & pampered.. LOL! :D

  • annieseats

    Hi Makala,
    I have noticed this from time to time with my starter as well. The good news is that I have found the starter is pretty forgiving. Whenever I feel it is too thick, I add a bit of extra water during the next feeding until it seems a better consistency. This has worked just fine for me, and I’m still using the same starter that I posted about nearly three years ago! I hope this helps.

  • Makala

    Thanks so much, Annie! This does help a lot! I actually made another two loaves of your favorite sourdough this past weekend and they were just as tasty as my first two loaves! Good to know that the starter is forgiving and I can just add a bit of water as needed!

  • Tammy Dunlap

    I am looking forward to making this! I just read an article about sourdough being advantageous for managing sugar levels….something about fermentation in the gut. Glad you had it here for me to learn from <3

  • Lydia

    Thank you for sharing a sourdough starter recipe that I can actually understand! I have attempted Peter Reinhart’s method but just couldn’t seem to grasp the concept. His directions are too complex! Going to start this starter today!

  • annieseats

    I’m actually really glad to hear you say that. I cannot even tell you how many times I read the starter instructions in that book and simply could not follow them at all. This is much simpler and works great! Mine has now been going for over three years – it’s still the same one from this post! Enjoy :)

  • Lydia

    Oh good, I am glad I am not the only one that I can’t figure it out! Thank you, I will definitely enjoy =]

  • libby

    Thx annie for the wo derful recipe. I’m not new to making bread however this recipe has made the loftiest and most wonderful bread to date. I will be using it from now on!

  • Shannon

    Hi Annie! I just made my starter last week and tried to make my first loaf yesterday. Unfortunately, it didn’t come out sour tasting at all. My starter had a strong sour smell, so I’m not sure what went wrong. Also, the bread itself came out a bit dense and the crust seems more dry rather than chewy like a traditional sourdough loaf. Any idea what I did wrong?

  • annieseats

    Hi Shannon. The sour flavor will develop more over time, so it may just be because the starter was new that the flavor wasn’t very strong. If the bread itself was dense, it probably needed to rise longer. Hope that helps!

  • annieseats

    Also, did you use the sourdough recipe in this post? This one ( has a better flavor and texture and is what I use almost exclusively now.

  • Shannon

    Hi Annie! No, I was using the one from this post above. In 2 weeks I’ll try again and use the recipe you linked to. When the loaves were rising in the refrigerator they REALLY grew – took over the entire cookie sheet. Perhaps I didn’t let it rise long enough outside of the refrigerator before I put them in for the 8-10 hours. I’ll give it another shot and let you know what happens. Thank you for your help!

  • annieseats

    Sure! Hopefully the next round goes better.