SLC\’s Favorite Sourdough Bread

Who doesn\’t love a good sourdough bread?  I, myself am a huge fan and envy those bakers that just get it right time after time.  It is a process, a love, that takes time and patience.  This recipe is  sharing Schuyler\’s love for sourdough bread that he gets to enjoy regularly when at my ex-husband\’s house at King\’s Farm in Sunapee, New Hampshire.  The recipe directions here are straight from Mario – an expert (in my opinion) at this age old art.  He still does a few private chef gigs on top of his consulting business to stay in the art of being a chef – something he truly loves!   Since his direction didn\’t include ingredients (I am sure he does it all by \”feel\”) – I am linking to the King Arthur recipe I found to help guide me a little better.   So – if you are so inclined to try…. let me know, I hope to be in the sourdough workshop of my own kitchen this weekend!

Basic Rustic Sourdough Bread recipe (if you need a little more guidance) 

Tips from the Sourdough Master – Mario Capozzoli

  • Start with KA European or French flour.   It already has small amounts of ascorbic acid in it.
  • Mix a tablespoon of rapid rise yeast (fresh) in like warm to cool water.  Let it foam.  More on the cool side.  I use around 2 cups of water. 
  • Then add a cup of the KA flour. Mix.  Let it sit for three hours with the windows open.  Don’t cover it. 
  • Then re mix.  Adding more European flour.  Still moist. 
  • Rest 3-5 hours or overnight to begin the flavoring.  Cover.  It will rise. 
  • Then add salt.  Sea salt.  Maybe a couple tablespoons of vital wheat gluten if you need more structure.   

For Schuyler’s bread, I add two tablespoons of potato flour to make the crumb tighter.  He doesn’t like big holes. 

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Knead.   Rest.  Knead. Rest.

Then for the final rest, I place it in the bakers basket your mom gave me for Christmas.   It’s the best!!!  (Yes, gramma Jan is always part of Schuyler’s bread!)

  • Oven with a stone on 450F.  Spray bottle with water.
  • Use your peel to place the loaf on the baking stone.   Spray the top so it glistens.
  • Bake. Adjusting heat so your crust doesn’t get too burnt.
  • Insta read thermometer:  175F or until it comes out clean.
  • Rest before cutting.   Or you’ll ruin it.

The vitamin C in the bread flour is good. Because it feeds the yeast and makes it stronger.  

If over fed, the yeast will become lazy like a human.  

It’s Alive.  Let it work a bit.   

Dig your hands in.  Feel it. 


And fresh, hot out of the oven — it\’s amazing!  Enjoy!



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Nancy Cook 2021

About Nancy

Nancy Peck Cook is a trainer and speaker who has presented in front of large and small audiences for the past 25 years.  Her work as an executive and volunteer trainer for the American Cancer Society during the growth of the signature activity Relay For Life trained professionals to be more confident and successful in their roles. 

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