Sourdough Baguettes
Just Like San Francisco

Sourdough is easy to make, but must be taken care of. Never use tap water (cholorine kills yeast), and conntinually replace it as you use it. These sandwiches make a great lunch, truly filling and nutritious. Note there is no cholesterol

Makes 3 14" baguettes

Nutritional Information
Sodium Per Recipe: 30.4 mg
Sodium Per Loaf: 9.765 mg
Sodium Per 1" slice: .61 mg

Per Serving:
Nutrient Values Per sandwich:
Calories: 78.9
Protein: .882 g
Carbohydrate: 18.3 g
Dietary Fiber: .271 g
Total Sugars: 13.1 g
Total Fat: .927 g
Saturated Fat: .122 g
Monounsaturated Fat: .633 g
Polyunsaturated Fat: .087 g
Cholesterol: 0 mg
Total Omega-3: .006 g
Total Omega-6: .082 g
Calcium: 1.811 mg
Potassium: 25.7 mg
Sodium: .61 mg
Vitamin K: .413 mcg
Folate: 13.3 mcg
Folic Acid: 0 mcg

  • 1/4 cup homemade sourdough starter (1.745 mg)
  • 1 1/2 cup heated (110° F to 120° F) orange juice with calcium (3.731 mg)
  • 1 tablespoon cider vinegar (.15 mg)
  • 2 tablespoons Splenda or white granulated sugar (.252 mg)
  • 1 tablespoon Ever Fresh fruit freshener (trace)
  • 1 tablespoon vital wheat gluten (2.1 mg)
  • 5 cups white bread flour (15 mg)
  • 1 tablespoon bread machine yeast (4.5 mg)

    Pre heat oven to 400° F.

    Heat liquid, add in rest of ingredients in order given (sourdough starter first). Set your machine on dough cycle. When done, roll out to lightly floured bread board. If making for Sourdough Sandwiches, refer to that recipe for steps from here.

    If making baguette loaves, cut into 3 sections, roll into 14" lengths (logs) and place into baguette baking pan, lightly oiled with olive oil.

    Let rise under light towel in warm place about 80°: F to 90° F for about 45 minutes to an hour.

    Pre heat oven to 400° F.

    Bake on center rack for about 22 to 25 minutes.

    *You may add a tablespoon or two of olive oil if you want a "softer" bread.

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