Friday, January 25, 2013

Leon's Sour Dough Sponge

Tucked away in one of the journals I'm reading, in my grandmother's hand, I found the recipe card for my grandfather's famous sourdough bread.  He made this bread all my life.  I remember the joy of eating a loaf out of the oven with them during a sleepover.  Grandma would rub the top of each hot loaf with butter, delicious!  I plan to make this bread this week, just need to get some flour.  He also used this sponge to make pancakes.  They were delightful, but I suspect they were mostly wonderful because I loved him so.

Leon Huber 
1T yeast
2 cups warm water
2T sugar

Mix above and  add 2 cups of flour.  Set over night in a covered bowl.

To make bread next day, add:
2T oil
1 egg
2T sugar
1t salt
5 c flour, one more if needed, as you kneed.  (Didn't say how long to kneed, but I will use my Kitchen Aid mixer and try 8 minutes.)  Makes a soft dough. Put in 2 pans and let double.  Bake in 400 degree oven for 30 minutes.

I'll let you know how it turns out.

UPDATE:  I made two batches of bread over the weekend.  It is excellent!


  1. I agree with Melissa, what a treasure. It sounds so yummy. Can't wait to hear if it turned out for you.

  2. Thanks for sharing, I have been on a love hate relationship with trying to get a sour dough starter going, I wonder though if you can keep it going aka feeding it so you can always make loaves when needed after the initial on set of the sponge?

  3. Well, it turned out wonderfully, so I started a second batch!

  4. Mouthwatering! Do you think it would work well with whole grain? I have spelt flour I would like to try it with, maybe even add some rye. My husband can't have white flour so I'm always happy if I can find a recipe that works for him.

    1. Wendy, there's only one way to find out! Give it a try and then let me know. I'm sure it won't rise as much, but my guess is that it will taste good. I want go try my usual whole grian flour soon.