Hi Nora, the baking time and temperature should be listed in the specific sourdough bread recipe you're using. If it only calls for a baking stone, you can still use the same baking temperature and know that you may need to extend the baking time just slightly since the loaves sans stone won't bake as fast. Our recipe for Extra-Tangy Sourdough Bread calls for baking at 425°F for 25 to 30 minutes without a stone. Most loaves of sourdough need to be baked until they reach about 195°F to 200°F. Happy baking! Kye@KAF

• Reply