Triticale is the first human-made cereal to come from a combination of wheat and rye, which has recently become an attractive product due to its potential use in the food industry. Since Triticale is able to grow in any climate condition along with its good nutritional and health benefits over other cereal, it can be a great alternative to wheat flour in preparation of food products, including bread. Triticale flour is usually used as a substitute for some of the wheat flour in bread making. Increasing the percentage of triticale flour, decrease the quality of bread. One of the strategies offered to improve the quality of bread is the use of sourdough. In this study, bread was prepared with different percentages of triticale flour (0,10.20,30,40%). By increasing the percentage of Triticale flour from 0 to 40%, the porosity and bread volume decreased and staling rate of the bread increased, so that sample containing 40% triticale flour had the lowest porosity and volume and firmest texture. Also, the results of bread crust colorimetry showed that by increasing the level of Triticale flour , the L * and b * factors were significantly decreased and a * factor increased.While sensory evaluation assay were reduced in the breads containing 30 and 40 percent triticale flour, it was decided to include just 10 and 20% triticale flour to bread formula, in order to benefit its nutrional values in wich the dough was fermented by 5,10,15 and 20% sourdough As the percentage of sourdough increased, pH decreased and acidity of the dough and breads increased significantly. Bread volume and porosity also increased with increasing sourdough yield. In all sourdough percentages, staling rate was also decreased. The colorimetric results of treatment containing sourdough showed that with increasing sourdough percentage, L * and b * factors decresed and a* factor increased. Keywords: triticale, bread, sourdough, sensory properties