This study was designed to evaluA batady bread made with sour dough, produced by using (water or milk) chemically, physically and organoleptically in comparison with the balady bread made by bakery yeast. Results of sensory evaluation suggested the superiority of balady bread made with (20%) sour dough produced by using water or milk and fermented for one day. The results indicated that using sour dough in bread-making increased the total titerable acidity which in turn reduced bacterial counts. On the other hand, bread made with (20%) sour dough produced by using milk had the longest shelf life at 250C. Also using sour dough delayed staling of the produced bread. The results indicated that bread made with sour dough is a rather good source of vitamins. The results may recommend the use of sour dough (20%), fermented for 2days in balady bread making.