It’s easier than you think! This simple Beginner’s 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 it even easier and faster 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!
Your Sourdough Starting Point
Most sourdough recipes use a tiny bit of sourdough starter. We’re going bold with a full two cups! Why? Because that extra bubbly goodness helps our dough rise more predictably and can even cut down on the bulk fermentation time. That means you’ll be enjoying your very own homemade sourdough less time!
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! This is crucial. Add equal parts of flour and water to your starter. For this recipe, you’ll want to aim for about 2 cups of active starter. A good way to get there is to take about 100 grams (roughly ⅔ – ¾ cup) of your starter and feed it with 100 grams (¾ cup) of flour and 100 grams (⅔ cup) of water. Let this 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!
Get Baking
Alright, here’s the step-by-step to your first amazing sourdough loaf:
The “Levain”: Even if your starter has doubled, giving it a little extra boost right before baking can make your dough even happier. If you want to do this, take about ⅓ cup of your active starter and mix it with ¾ cup (100 grams) of all-purpose or bread flour and ⅔ cup (100 grams) of warm water. Let this sit on your counter until it has doubled in size (this might take 2-4 hours). This is your “levain,” and it’s basically a supercharged starter for your dough. If you’re feeling confident, you can skip this step and just use your 2 cups of active starter directly.
Mix the Dough: Add 3 cups of sifted all-purpose flour (or 360 grams), 1 cup of warm water (or 240 grams), and 1.5 teaspoons of salt (or 8.5 grams) to your bowl with the starter (or levain).
Get Shaggy: Use a large spoon to mix everything together until you have a shaggy mass of dough. It will look a little wet and messy – that’s totally normal! Don’t overmix.
The Long Rest- Cover your bowl with a damp kitchen towel and let it rest in a warm place for 2 hours. This rest period (sometimes called “autolyse”) is like magic! It allows the flour to fully absorb the water and starts developing the gluten without any kneading. This makes the dough easier to work with later. You can even pop it in a slightly warm (but turned OFF!) oven to speed this up a bit (about 1 hour).
Stretch and Folds (Your Gentle Workout): This is our no-knead “kneading”!
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: Cover the bowl again and let it rise 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.
Second, Third, and Fourth Stretch & Folds: Repeat the stretch and fold process (wet hands each time!) every 45 minutes to an hour, followed by a rise until the dough has noticeably increased in size after 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.
The Final Proof (In the Fridge!): Generously dust a kitchen towel or your proofing basket with flour. Place your shaped dough ball into it, seam-side up. Dust the top of the dough with more flour and cover it tightly with the ends of the towel or another clean towel. Pop the whole thing into the refrigerator for an overnight chill (at least 4 hours, or even up to 12). This slow, cold fermentation is key for developing that classic sourdough flavor. Beginner Tip: Don’t skip the cold proof! It makes the dough much easier to handle and score the next day.
Baking Day!
Preheat Everything: The next morning, when you’re ready to bake, preheat your oven to 400°F (200°C) and place your Dutch oven (with the lid on!) inside the oven to preheat for at least 30 minutes. This hot Dutch oven is crucial for that amazing crust and rise.
Prep Your Parchment: Cut a piece of parchment paper large enough to easily lift the dough in and out of the Dutch oven.
Gently Transfer: Carefully take your dough out of the fridge. Gently invert the proofing basket or bowl onto the parchment paper.
Score That Loaf: Use a very sharp knife or a razor blade to make a slash or a design on the top of your dough. This controls where the bread expands as it bakes. Even a simple straight slash down the middle works great!
Into the Hot Pot: Carefully remove the hot Dutch oven from the oven (use oven mitts!). Gently lift the dough into the Dutch oven using the parchment paper as handles. Don’t worry if the parchment hangs over the sides.
Bake Covered: Put the lid back on the Dutch oven and bake for 25 minutes.
Bake Uncovered: Remove the lid and bake for another 25-30 minutes, or until your loaf is a beautiful golden brown and sounds hollow when you tap the bottom.
Cool Completely: Carefully lift the bread out of the Dutch oven using the parchment paper and place it on a wire rack to cool completely before slicing. This is the hardest part, but it’s essential for the internal structure of the bread. If you cut into it too soon, it can be a bit gummy.
Tips for Sourdough Success
Good Ingredients Matter: Use good bread flour and filtered or unchlorinated water for the best rise. Chlorine can mess with your starter.
Temperature is Key: Sourdough loves warmth for rising. If your kitchen is chilly, find a slightly warmer spot for your dough to hang out. Preheat your oven to 180 for a few minutes, then turn it off! This is a great place to help your dough rise!
Patience: Sourdough isn’t on a strict schedule. Pay attention to how your dough looks and feels, rather than just the clock.
Listen to Your Dough: It will tell you when it’s ready. Look for that doubling in size after the bulk fermentation.
Cooling: For the best crumb and slicing, resist the urge to slice too soon! Let it cool completely, then slice and serve with Zuppa Toscana Soup, or us it Chicken Salad sandwiches!
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!
Let me know what YOU think!
I’d love to hear what you think of this recipe, or if you have any questions! Leave your questions in the comments below, and don’t forget to review the recipe card… Thank YOU!
Beginners Sourdough Bread
Ingredients
- 2 cups sourdough starter (see notes) approximately 552 grams 100% hydration active
- 3 cups all-purpose flour 360 grams, sifted, or bread flour
- 1 cup warm water 240 grams, (about 80-90°F / 27-32°C)
- 1 ½ teaspoons salt 8.5 grams
Instructions
- Sourdough Starter “Levain”: Add ⅓ cup of your active starter and mix it with ¾ cup (100 grams) of all-purpose or bread flour and ⅔ cup (100 grams) of warm water in a quart mason jar. Let this sit on your counter until it has doubled in size (this might take 2-4 hours). This is your “levain,” and it’s basically a supercharged starter for your dough.
- In a large mixing bowl (non-metal), combine the active sourdough starter and warm water. Whisk until mostly combined.
- Add the sifted flour and salt to the bowl. Use a large spoon to mix until a shaggy dough forms.
- Cover the bowl with a damp kitchen towel and let it rest in a warm place for 2 hours.
- First Stretch & Fold: Uncover the dough, wet your hands, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl 90 degrees and repeat this 4-6 times.
- Cover the bowl and let the dough rise for 45 minutes to 1 hour, or until it has visibly puffed up.
- Repeat the stretch and fold process three more times, with a 45-minute to 1-hour rest in between each set.
- After the final stretch and fold, gently turn the dough out onto a lightly floured surface and shape it into a round loaf.
- Generously dust a kitchen towel or proofing basket with flour. Place the shaped dough seam-side up in the towel or basket. Dust the top with flour and cover tightly.
- Refrigerate: Place the bowl or basket in the refrigerator for at least 4 hours, or up to 12 hours.
- The next day, preheat your oven to 425°F (200°C) with your Dutch oven (lid on) inside for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Gently invert the dough onto a piece of parchment paper.
- Use a sharp knife or razor blade to score the top of the dough.
- Carefully lift the dough (using the parchment paper) into the hot Dutch oven. Cover with the lid.
- Bake for 25 minutes with the lid on.
- Remove the lid and bake for another 25-30 minutes, or until the crust is golden brown and the internal temperature reaches around 200-210°F (93-99°C).
- Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and enjoying.
Notes
- Getting Active Starter: For this recipe, you’ll need 2 cups of active and bubbly 100% hydration sourdough starter. To get your starter to this point, take about ⅓ cup of your refrigerated starter and feed it with ¾ cup (100 grams) of all-purpose or bread flour and ⅔ cup (100 grams) of warm water. Let it sit at room temperature until it has doubled or tripled in size and is full of bubbles (this can take anywhere from 4 to 12 hours depending on your starter’s activity and your kitchen temperature). You’ll need approximately 552 grams of this active starter for the recipe.
- Warm Place for Rising: A slightly warm (but not hot!) environment helps the dough rise faster. You can use a turned-off oven with the light on, or a warm spot in your kitchen.
- Don’t Overthink It! Your first loaf might not be perfect, and that’s okay. Sourdough baking is a learning process. Keep practicing, and you’ll get the hang of it!
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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