Simple Sourdough Bread Recipe

It’s easier than you think! This simple Sourdough Bread recipe is designed to be your first step into the world of naturally leavened loaves.

Get ready for that satisfying crispy crust with delightful chewiness inside, and flavor that’ll make you forget store-bought! I’ll show you how to make sourdough bread even easier and with a more developed flavor than you might think.
It might take a try or two to get it just perfect, but trust me, the journey is totally worth it. Don’t hesitate to ask any questions in the comments below, and please let me know how your baking goes!

The Sourdough Starting Point

Most sourdough recipes use a tiny bit of sourdough starter. We’re keeping it simple and manageable with a full one cup! Why? Using a higher ratio of starter than a traditional recipe helps our dough rise more predictably. For this revised recipe, using one cup of starter slows down the process, which is actually a secret weapon for developing a deeper, tangier sourdough flavor. That means you’ll be enjoying your very own homemade sourdough with an incredible taste!

Simple Ingredients

You don’t need a pantry full of exotic flours for this. We’re keeping it basic but beautiful:

• Sourdough Starter: This is the heart and soul! It’s your natural yeast that makes the magic happen. Remember, we’re talking about a 100% hydration starter – that means it’s equal parts water and flour by weight. Think of it like a bubbly, active science experiment that smells a little tangy.
• Sifted All-Purpose Flour: Yep, good old all-purpose works great to get you started. You can totally experiment with bread flour or even a touch of whole wheat down the line, but let’s nail the basics first. Pro Tip for Beginners: Sifting helps get rid of any lumps and makes the flour a bit lighter, which can lead to a fluffier dough. Just a quick whisking works too if you don’t have a sifter!
• Filtered Warm Water: Warmth is our friend here! It helps wake up the yeast in the starter and gets things moving. Avoid super hot water, though – you don’t want to shock those little guys.
• Salt: Don’t underestimate salt! It not only adds flavor but also helps control the yeast activity and strengthens the dough.

Tools (Keep it Simple!)

You don’t need a fancy bakery setup to make amazing sourdough. Here are the basics I use, and what you can totally work around as a beginner:

• A Big Ol’ Mixing Bowl (Non-Metal is Best): Plastic or glass is perfect. Metal can sometimes react with the sourdough.
• A Bench Scraper (Your Dough’s Best Friend): This handy tool helps you wrangle sticky dough and keeps your counter (mostly) clean. Beginner Insight: If you don’t have one, a sturdy spatula or even a butter knife can work in a pinch!
• Dutch Oven with a Lid (The Secret Weapon): Seriously, this makes a HUGE difference. The lid traps steam, creating a mini-oven inside that helps your bread get that incredible rise and crispy crust. Pro Tip: If you don’t have a Dutch oven yet, you can bake on a baking sheet, but the results won’t be quite as dramatic. You can try placing a tray of water in the bottom of your oven to create some steam.
• Parchment Paper (Makes Life Easier): This isn’t essential, but it makes transferring the dough to the hot Dutch oven a breeze and prevents sticking.
• Proofing Basket (or a Cozy Towel-Lined Bowl): These baskets (bannetons) give your loaf those pretty spiral patterns. But hey, a regular bowl lined with a well-floured kitchen towel works just as well for shaping!
• A Clean Kitchen Towel: To cover your rising dough.
• A Wooden Spoon or Danish Whisk: For mixing. Your hands work too!
• A Sharp Knife or Razor Blade: For scoring the top of your loaf. This helps it expand in a controlled way.

And don’t even worry about a kitchen scale if you don’t have one! This recipe is designed to work with cup measurements, though I’ve included the weights in the recipe card if you ever decide to go that route for more precision.

Sourdough Starter

Think of your sourdough starter as a living thing! It’s a colony of wild yeasts and bacteria that you cultivate with flour and water. It takes a little time to get one going from scratch (and you can find my recipe to make your own here).

For this recipe, you’ll need an active starter. What does that mean? It means it’s been fed recently and is nice and bubbly, usually having doubled (or even tripled!) in size after a feeding. If your starter lives in the fridge (like most of ours do!), you’ll need to wake it up.

How to Get Your Starter Ready:

• Take it out of the fridge: Give it a few hours at room temperature to get going.
• Feed it equal parts flour and water!
• Let it sit at room temperature until it’s doubled and bubbly – this might take anywhere from 4 to 14 hours depending on how active your starter is and the temperature of your kitchen.

You’re looking for lots of bubbles and a starter that has at least doubled in size. It should have a slightly tangy, yeasty smell. Once your starter is active and happy, you’re ready to bake!

Tips and Tricks for Sourdough Success

Baking sourdough is a journey, and a little insight can make a big difference. Here are a few secrets to getting that perfect loaf every time:

Patience is the Secret Ingredient (Listen to Your Dough): Since we reduced the amount of starter, your bulk fermentation (the main rise) will take significantly longer. Ignore the clock and look for visual cues: your dough should increase in volume by 30-50% and feel light and airy. This slow, cool rise is how you develop that famous tangy sourdough flavor!

The Power of Warmth: Sourdough loves warmth for rising. If your kitchen is chilly, find a slightly warmer spot for your dough to hang out. A great trick is to preheat your oven to 180∘F for a few minutes, then turn it off! This is a great, warm spot to help your dough rise.

The Cold Proof is Essential: Don’t skip the final cold proof in the fridge! This isn’t just for flavor—it firms up the dough, making it much easier to handle, shape, and score the next day. A cold dough holds its shape better when it hits the hot Dutch oven.

Don’t Cut Too Soon! This is the hardest part. The internal structure of your bread is still setting after baking. Cutting into a warm loaf will give you a gummy texture. Resist the urge and let it cool completely (usually 1-2 hours) on a wire rack before slicing.

Stretch and Folds (Your Gentle Workout)

This is our no-knead “kneading” technique, which develops the dough’s strength and gluten without heavy labor.

First Stretch & Fold: After the 2-hour rest, uncover the dough. Wet your hands (this prevents sticking!). Gently grab one side of the dough, stretch it upwards, and fold it over the top of the dough. Turn the bowl 90 degrees and repeat this 4-6 times until you’ve worked your way around the entire dough.

First Rise/Rest: Cover the bowl again and let it rest for about 45 minutes to an hour, or until it looks like it has puffed up a bit. The exact time will depend on the temperature of your kitchen. Warmer = faster rise.

Repeat Three More Times: Repeat the stretch and fold process (wet hands each time!) three more times, with a 45-minute to 1-hour rest in between each set. You’ll notice the dough becoming smoother and more elastic with each set of folds.

Shape It Up: After the final stretch and fold and rise, gently turn your dough out onto a lightly floured work surface. Shape it into a round loaf (boule) by gently tucking the edges underneath to create some surface tension.

After cooling, slice and serve with Zuppa Toscana Soup, or us it to make Chicken Salad sandwiches!

Cooling & Storing Sourdough Loaves

If you have any leftovers (lucky you!), store your sourdough bread in an airtight container, cloth bag, or zip-top bag at room temperature for up to 3-4 days. Toast it for amazing sandwiches, or even turn it into croutons!

Please let me know what YOU think with a review!