Sourdough bread can feel intimidating—like it’s only for “serious” bakers with a collection of fancy flours and a vocabulary full of hydration percentages. But the truth is, making sourdough bread at home is simpler than it looks. With a little time, attention, and a good plan, anyone can do it. No bread machines, no complicated tools—just your hands, a bowl, and patience.
This guide walks you through everything: creating your starter, baking your first loaf, and keeping your starter alive for future bakes. Whether you’re brand new to baking or just haven’t tackled sourdough before, this guide makes it approachable and fun.
What You Need for a Sourdough Starter
A starter is just flour and water—really! Wild yeast naturally lives on flour and in the air. Mix them together, feed daily, and within a week you’ll have a bubbly, active starter ready for baking.
Ingredients:
- ½ cup flour (all-purpose or whole wheat)
- ¼ cup filtered water (chlorine-free is best)
Equipment:
- Glass jar or container
- Spoon or fork
- Kitchen scale or measuring cups
Daily Routine (Days 1–7):
- Mix flour and water in your jar. Cover loosely and let sit at room temperature.
- Each day, discard half and feed with fresh flour and water. Stir, cover, and repeat.
- By day 7, your starter should double in size 4–6 hours after feeding and smell slightly tangy.
Tips:
- Keep starter at room temperature for best results.
- If it smells off or develops pink/fuzzy spots, discard and start over.
Ingredients for Sourdough Bread
Once your starter is active, you’re ready to bake. A basic sourdough loaf only needs flour, water, starter, and salt.
You’ll need:
- 4 cups (500g) bread or all-purpose flour
- 1 ⅔ cups (375g) warm water
- 1 cup (200g) active sourdough starter
- 2 tsp (10g) salt
Optional Tools:
- Mixing bowl
- Dough scraper or spatula
- Dutch oven or baking stone
- Kitchen towel or plastic wrap
This recipe uses a no-knead method, so you don’t need to knead vigorously. The dough develops strength on its own while it rests.
Step-by-Step Instructions
1. Mix the Dough
- Combine 4 cups flour and 1 ⅔ cups warm water in a large bowl. Stir until a shaggy dough forms. Let it rest 30 minutes (autolyse).
- Add 1 cup starter and 2 tsp salt. Mix until fully combined.
2. Stretch and Fold
- Every 30 minutes for 2 hours, do a set of stretch-and-folds: grab one side of the dough, stretch it upward, fold over, turn the bowl a quarter turn, and repeat 4 times.
3. Bulk Rise
- Cover the dough and let it rise 6–8 hours at room temperature, until doubled in size and puffy with bubbles.
4. Shape the Dough
- Turn dough onto a floured surface. Shape into a round or oval loaf and place in a floured towel or proofing basket.
5. Final Proof
- Cover and refrigerate overnight (8–12 hours).
6. Bake
- Preheat oven to 450°F (232°C) with a Dutch oven inside.
- Turn dough onto parchment paper, score the top, and carefully place into the Dutch oven.
- Cover and bake 20 minutes, then remove lid and bake another 25 minutes until golden and crusty.
- Cool completely before slicing.
Maintaining Your Starter
A healthy starter makes sourdough baking easy anytime.
If baking often:
- Keep at room temperature, feed daily (discard half, add ½ cup flour + ¼ cup water).
If baking occasionally:
- Store in fridge, feed weekly, let it bubble at room temp before baking.
Tips:
- Use clean utensils and containers.
- Pour off or stir in any liquid (hooch).
- Discard if it turns pink, fuzzy, or smells rotten.
Common Sourdough Problems
- Starter isn’t bubbly: Feed more often, use warmer water, try whole wheat flour for a few days.
- Bread isn’t rising: Starter may be weak, dough too cold, or fermentation time too short.
- Bread too sour: Use starter at peak, slightly reduce fermentation time.
- Crust too hard: Add a pan of water for steam, or wrap the loaf in a towel while cooling.
Flavor Variations
Once you master the base loaf, try:
Add-ins:
- Cheddar + jalapeños, walnuts + cranberries, rosemary + olives, seeds
Flour swaps:
- Whole wheat, rye, or spelt
Toppings:
- Sesame or poppy seeds, rolled oats, cornmeal
Final Thoughts
Sourdough bread is forgiving and rewarding. Each loaf teaches you something new. With a reliable starter and these simple steps, homemade sourdough becomes approachable, enjoyable, and delicious. Start with a basic loaf, experiment with flavors, and enjoy the process—because baking sourdough is more about patience and fun than perfection.