Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup active sourdough starter
- 1 cup lukewarm water
- 1.5 teaspoons salt
- 1 teaspoon sugar
Instructions
- Combine the sourdough starter, lukewarm water, and sugar in a large mixing bowl. Gradually add flour and salt, stirring until a shaggy dough forms.
- Cover the dough with a kitchen towel and let it rise in a warm environment for about 4-6 hours or until doubled in size.
- Transfer the risen dough to a floured surface, divide it into equal portions, and shape them into rounds. Let them rest for about 30 minutes.
- Preheat oven to 450°F (232°C). Place bowls on a parchment-lined baking sheet, score the tops, and bake for 25-30 minutes until golden brown. Cool on a wire rack.
Notes
- Serve with hearty soups like clam chowder, chili, or creamy tomato soup.
- Store leftover bread bowls in an airtight container at room temperature for up to 2 days.
- For longer freshness, freeze them wrapped in plastic wrap for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bread bowl
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
