Making homemade sourdough bread from scratch is so rewarding. Beginners do not need to worry about a million steps with this simple to follow recipe.
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If you have been wanting to try your hand at making sourdough bread, I want to encourage you to just give it a try! One thing to know about sourdough before you do get started (and I really do encourage you to get started) is that sourdough is more than just a recipe, it is method and an understanding. While I can follow the exact same recipe each time, my loaf will turn out different each time. In the beginning this may be frustrating, but I really encourage you to persevere. The more you experiment, the better your loaves will become.
While I 100% believe there is no such thing as “bad bread”, I do follow the motto of BAKE BAD BREAD. Your loaves may not turn out how you expected, but they usually either still taste good or you can try to make croutons or breadcrumbs, no bread goes to waste!
WHAT IS SOURDOUGH?
Sourdough is a naturally leavened and fermented food, it uses natural yeast instead of commercial yeast to rise. Sourdough is known for it’s tangy flavor and crunchy crust. The natural fermentation also helps to break down gluten, making it easier to digest. Plus it just tastes good.
The first thing you will need when making your own sourdough bread is a sourdough starter. You can either get one from a friend, purchase a dehydrated one, or make your own!
When it comes to making sourdough I prefer to use a scale, but I’m going to include cups in the recipe as well.
What do you need to make sourdough bread?
Sourdough Starter – grab one from a friend, order a dehydrated one, or make your own.
Flour – I highly recommend starting out using bread flour. It has a higher protein content making it much easier to work with. As you start to become more comfortable with sourdough, then venture into using different flours.
Salt – salt adds in an important component for your gluten development. It helps to tighten the gluten structure of your dough. Without salt, not only will your bread taste super bland, but it will also slows down the fermentation. Basically, don’t leave the salt out. It serves a purpose.
Water – free of chlorine is preferred.
That’s it! Four basic components (technically three since starter is just flour and water) make up your sourdough bread. Isn’t that amazing? It seriously blows my mind!
How to make sourdough bread
STEP 1:
I prefer to use a kitchen scale to measure out my ingredients. I feel like it helps minimize any variations, but you can use measuring cups.
In a large bowl combine:
• 100 g (1/2 cup) active sourdough starter
• 350 g (1 1/2 cup) water
• 500 g (3 1/4 cup) bread flour
• 8 (1 tsp) g salt
Mix well so that all of the flour has been absorbed. I like to start with a dough whisk, but it is completely optional.
STEP 2:
Cover and let ferment for 8-10 hours.
As you start getting more into sourdough bread and experimenting, you can add in stretches and before the bulk ferment, but for beginners just mix it up and let it sit.
STEP 3:
Once the dough has doubled in size. Gently stretch into a rectangle and then fold up into a rough ball. Flip the dough over and shape using a push and pull motion. Do this gently, you do not want the surface to tear, but want the folds no longer visible.
Alternatively, you can place the dough into a standard loaf pan if shaping is intimidating.
STEP 4:
Sprinkle the loaf with brown rice flour and place into a small bowl (or banneton basket). Sprinkle a little more brown rice flour, cover and let proof for 30-90 minutes on the counter at room temperature or place into the fridge for at least 3 hours and up to 3 days.
STEP 5:
When you are ready to bake place your dutch oven in the oven and preheat to 450F.
Flip your dough onto a piece of parchment paper and score the bread.
Finally, gently place your parchment lined loaf into your dutch oven.
STEP 6:
Bake covered at 450 for 20 minutes, then uncovered at 425 for 20 minutes. Your crust should be nice and golden brown when it is done. If you aren’t sure if your loaf is completely cooked, use a thermometer to see if the internal temperature reaches 190 F.
Let me know in the comments if you plan to give this recipe a try. Make sure to save this pin for later and tag me in your stories off you give this recipe a try!
Want more Sourdough Recipes?
The Best Sourdough Chocolate Chip Cookies
Perfectly Fudgy Sourdough Discard Brownies
Soft and Fluffy Sourdough Cinnamon Rolls
Share Your Experience
I would love to hear about your experience making and enjoying my Beginners Sourdough Bread Recipe! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy baking!
Beginners Sourdough Bread
Ingredients
- 100 g active sourdough starter 1/2 cup
- 350 g water 1 1/2 cup
- 500 g bread flour 3 1/4 cup
- 8 g salt 1 tsp
Instructions
- In a large bowl combine all ingredients. Mix well so that all of the flour has been absorbed.
- Cover and let ferment for 8-10 hours.
- Once the dough has doubled in size. Gently stretch into a rectangle and then fold up into a rough ball. Flip the dough over and shape using a push and pull motion. Do this gently, you do not want the surface to tear, but want the folds no longer visible.
- Alternatively, you can place the dough into a standard loaf pan if shaping is intimidating.
- Sprinkle the loaf with brown rice flour and place into a small bowl (or banneton basket). Sprinkle a little more brown rice flour, cover and let proof for 30-90 minutes on the counter at room temperature or place into the fridge for at least 3 hours and up to 3 days.
- When you are ready to bake place your dutch oven in the oven and preheat to 450F.
- Flip your dough onto a piece of parchment paper and score the bread.
- Finally, gently place your parchment lined loaf into your dutch oven.
- Bake covered at 450 for 20 minutes, then uncovered at 425 for 20 minutes. Your crust should be nice and golden brown when it is done. If you aren’t sure if your loaf is completely cooked, use a thermometer to see if the internal temperature reaches 190 F.
This is the first sourdough recipe I ever tried and it’s the only one I use!! So delicious!!
am I dumping this onto a floured counter?
I typically do not dump onto a floured counter. I try not to add additional flour after the bulk rise as it is adding unfermented flour to my loaves. However, you can add flour to the counter if you feel like it needs it.
What consistency should the starter be? I’ve tried this recipe twice and both times my dough is way too sticky to shape and think it might be my starter that is causing this.
I feed a 1:5:5 or 1:1:1 ratio when feeding my starter. If your home is warm, you may be letting it proof too long resulting in a sticky dough.