Homemade Sourdough Bread, Step by Step

By Alexandra Stafford — Last Updated: 07/30/2025

This post may contain affiliate links. Please read my disclosure policy.

If you love fresh sourdough bread with a golden, crisp crust and a light, airy crumb, this recipe is for you. It’s one of the simplest homemade sourdough bread recipes, and one of the best, too. It requires only 25 minutes of hands-on work and no autolyse or preferment. Below you will find guidance for every step of the way. 🍞🍞🍞

⭐️⭐️⭐️⭐️⭐️ Review:

“Absolutely the best sourdough recipe EVER! I have been baking bread for years (sourdough included,) and things were many times hit or miss. Not with your recipe. You have nailed it. I thank you!” — Rosemary Patterson

This post will show you how to make the simplest of simple sourdough breads. There is no autolyse or preferment, which means the dough itself comes together in less than five minutes.

For those intimidated by sourdough bread baking, this recipe, as well as this sourdough focaccia recipe, are the recipes I suggest making first, both for their simplicity and flavor. Another great beginner’s bread recipe to try is this overnight, refrigerator focaccia or my mother’s simple peasant bread recipe, both of which require minimal effort but yield spectacular results.

This post is divided into 13 sections:

What is Sourdough Bread?
What is a Sourdough Starter?
How to Feed a Sourdough Starter
When is My Starter Ready to Be Used?
Equipment
How to Make Sourdough Bread: A 5-Step Overview
How this Sourdough Bread Recipe Differs From Others
Simple Sourdough Bread: A Step-by-Step Guide
#1 Sourdough Bread Baking Tip
Troubleshooting: Where Sourdough Goes Wrong
Sourdough Baking Resources
Other Sourdough Bread Recipes to Make
Sourdough Bread Baking Schedule

What is Sourdough Bread?

Sourdough bread is bread that has been leavened naturally, meaning it has been leavened by a sourdough starter as opposed to by commercial yeast or a chemical leavening agent such as baking powder or baking soda.

What is a Sourdough Starter?

A sourdough starter is a fermented mix of flour and water containing wild yeast and bacteria (lactobacilli). Provided it is healthy and active, a sourdough starter is what will make your bread rise.

You can make a sourdough starter from scratch in just about a week. I only recommend doing so if it currently is summer (or a very warm fall) where you are. While it is immensely satisfying to build a starter from scratch and subsequently use it to make a beautiful loaf of bread, I am a huge proponent of purchasing one for a few reasons, namely: when you purchase a starter, you are guaranteed to have a strong, vigorous starter from the start. In other words, you can start baking with confidence right away.

Here are three online sources for reasonably priced sourdough starters:

How to Feed a Sourdough Starter

In order to keep your starter alive, you have to feed it — it’s not unlike having a pet, but know this: caring for a sourdough starter is akin to caring for a very low maintenance pet, one that requires feeding only once every two to three weeks to stay alive, but one that requires feeding much more regularly if you like to bake frequently.

When I am not baking regularly, I store my starter in the fridge in the above-pictured vessel with its lid on. As noted above it can hang out there for 2-3 weeks (if not longer) without being touched. To wake it up or activate it, I like to feed it twice before using it. Often I’ll remove it from the fridge after dinner and feed it: this involves discarding most of it and replenishing it with equal parts by weight flour and water. (Please read this post, which explains in detail how to activate, feed, and maintain a starter.)

I will repeat this process in the morning — discard most of it; then replenish it with equal parts by weight flour and water. By midday, or when my starter has doubled in volume, it is ready to be used.

To store your starter, you should feed it, let it rise till it nearly doubles; then cover it and stash it in the fridge for 2 to 3 weeks until you are ready to use it again.

How Do I Know if My Starter is Ready to be Used?

If your starter doubles (or triples!) in volume within 4 to 8 hours after a feeding, it is ready to go. And ideally, you want to use your starter 4 to 8 hours after you feed it or when it has doubled. Every time I feed my starter, I place a rubber band around the vessel it is in to mark its height. This helps me see when it has doubled in volume and is, therefore, ready to be used.

If your starter is not doubling within 4 to 8 hours of feeding it, you should spend a few days strengthening it. This will involve discarding most of it — truly, don’t be afraid to be aggressive with how much you are discarding — and replenishing it with equal parts by weight flour and water. If you do this twice a day for several days, your starter will be in great shape.

What Equipment Do I Need?

At a minimum, you’ll need:

a sourdough starter (see above)
flour, bread flour if possible, my preference is King Arthur Flour
salt
water

Ideally, you’ll also have:

digital scale
straight-sided vessel for monitoring the bulk fementation
bench scraper
flour sack towels
parchment paper
banneton, such as this one or this one
razor blade
heavy lidded vessel, such as this one or this one

What is the Best Dutch Oven for Sourdough Bread?

I love my Lodge Pre-Seasoned Cast Iron Double Dutch Oven, which I’ve had for years! The Lodge is a great value at around $49, but if you like the idea of making batards, baguettes and other oblong-shaped loaves, I can’t recommend the Challenger Bread Pan enough, which costs $299. The placement of the handles makes for easy removal and closure of the lid, and it creates beautiful, crusty loaves every time.

How to Make Sourdough Bread: A 5-Step Overview

There are essentially 5 steps to making sourdough bread. Each of these steps is explained in more detail below.

Mix the Dough: This is simply a matter of combining water, sourdough starter, salt and flour in bowl, and stirring to form a sticky dough ball.
Bulk Fermentation: This is just a fancy name for the first rise. During the first two hours of the bulk fermentation, you’ll perform a series of stretches and folds, which will give the dough strength and elasticity.
Shape + Bench Rest: This step ends the bulk fermentation. You’ll shape the dough, let it rest, then shape it once more.
Proofing the Dough: In this recipe, you’ll cold proof the dough in the fridge, ideally for 24 to 48 hours, though you can get away with a shorter proof.
Scoring + Baking the Dough: After the dough has proofed, you’ll turn it out onto a piece of parchment paper, score it; then transfer it to a preheated baking vessel.

How This Sourdough Bread Recipe Differs From Others

This recipe differs from others in three main ways:

No Autolyse. Why? I’ve never found employing an autolyse makes a big difference in the final texture of the bread, and I find the process of doing an autoylse frankly to be kind of a pain. What is an autolyse? Autolyse is a technique that calls for mixing flour and water together and allowing them to sit for several hours before adding the salt and sourdough starter. This process allows gluten to develop in dough prior to mixing. It also makes the dough more extensible. This is due to the hydrating effects of soaking the flour, as well as — and this is getting a bit scientific — from the enzymatic activity of protease, which breaks down some of the gluten that forms as the dough hydrates. This process weakens the dough’s elasticity, in turn increasing its extensibility. If you are after a super open crumb, autolyse is something to consider.
50% (roughly) Increase in Volume. If you come from the yeast-leavened bread world, you are accustomed to letting your dough double in volume during the first rise. When I first got into sourdough, I was applying this same method, and while I had success, I realized I was often letting my dough overferment — I was pushing the bulk fermentation too far. As soon as I stopped the bulk fermentation when the dough increased by 50-75% in volume, I got a much better oven spring.
Long Cold Proof. After the bulk fermentation, you’ll shape the dough, and store it in the fridge ideally for 24 hours but it can hang out there for 48 hours or even a bit longer. This long, cold proof will make for a much lighter, open, airy crumb. (Note: If you were to leave the dough in the fridge for 12 hours or less, which you can do, the crumb will be tighter and denser.) After you remove the dough from the fridge, you score it, and transfer it immediately to the oven — there is no need to do a room temperature proof first.

Simple Sourdough Bread: A Step-by-Step Guide

Mix the dough.

To start, pour 375 grams of water into a bowl:

A bowl on a scale holding 375 grams water.

Add 50 to 100 grams of sourdough starter.

A bowl on a scale holding water and sourdough starter.

Stir to combine; then add 11 grams of salt:

A bowl on a scale holding, water, salt, and sourdough starter all mixed together.

Finally, add 500 grams of bread flour:

A bowl holding water, salt, flour, and sourdough starter.

Stir to combine:

A bowl holding just-mixed sourdough bread dough.

Let it Rise. (Bulk Fermentation)

Transfer the dough to a straight-sided vessel. Cover it, and let it rest for 30 minutes.

A straight sided vessel holding sourdough bread dough.

Perform a set of stretches and folds:

If time permits, perform four total sets of stretches and folds every 30 minutes for the first 2 hours. You should notice the dough getting stronger and more elastic with every set of stretches and folds. This is the 4th set:

After the 4th set of stretches and folds, cover the vessel, and set it aside until it increases in volume by 50% or so.

How long should the bulk fermentation take?

The time will vary depending primarily on the strength of your starter and the temperature of your kitchen. Rather than rely on a time period, however, you should rely on visual cues.

This video shows the dough nearly doubling (increasing by 100%) in volume, but the more I bake sourdough, the more I realize I have better success when I stop the bulk fermentation when the dough increases by 50%. It may take some trial and error to know what works best for you. You may find a 75% increase in volume is best or you may find that to be too long. Sourdough is all about experimenting and adapting based on your experiences.

A container of sourdough that has risen by 50% in volume. — This is dough that has increased in volume by 50%. This is the increase I have the most success with.

Shaping

Turn the dough out onto a lightly floured work surface:

Shape the dough gently into a round and let it rest for 20-40 minutes. This is called the bench rest.

Meanwhile, prepare a bowl or banneton with a flour sack towel and rice flour.

Proofing

Shape the round again; then place in prepared bowl for proofing. Transfer to fridge for 12 to 48 hours.

Bake It.

Remove bowl from fridge, and turn it out onto a sheet of parchment paper.

Score it.

Transfer to preheated Dutch oven. Bake covered at 450ºF for 30 minutes; uncover, lower the temperature to 400ºF, and bake for 15 minutes more:

Remove from oven and let cool one hour before slicing.

A baked loaf of sourdough bread on a cutting board.

You’ll need a sharp knife (like this one or this one) when it’s time to slice:

#1 Sourdough Bread Baking Tip

The refrigerator is your friend. Use it.

The most common mistake I see people make when making sourdough bread is letting the bulk fermentation go too long. They mix the dough at night; then wake up to dough that has tripled in volume and is a sticky mess.

To prevent over fermenting your dough, use your refrigerator as needed. After you complete the 4 sets of stretches and folds, you can put your dough in the fridge at any time. If you are tired and need to go to bed, transfer the dough to the refrigerator; then pick up where you left off in the morning: remove the dough from the fridge and let it continue to rise until it increases in volume by roughly 50%.

To accurately gauge when your dough has risen to roughly 50% in volume, I highly recommend investing in a straight-sided vessel such as this 4-qt Cambro (or this one, which is BPA-free!). When dough rises in a bowl, judging when it has risen sufficiently is tricky. There’s no question with a straight-sided vessel.

Troubleshooting: Where Sourdough Goes Wrong?

If you have ever had trouble baking sourdough bread, your issues likely stem from one of four places:

Using a weak starter or not using starter at its peak.
Using too much water relative to the flour.
Over fermentation: letting the bulk fermentation (first rise) go too long.
Using too much whole wheat flour, rye flour, or freshly milled flour.

I address each of these issues in this post: Why is my sourdough so sticky? 4 Common Mistakes, so please give it a read if you’ve had trouble with sourdough bread baking.

Sourdough Resources

Sourdough Troubleshooting: This post addresses 4 common mistakes people make when baking sourdough bread and answers many FAQ’s as well.
The Nutritional Benefits of Sourdough Bread + 6 Healthy Toast Topping Ideas
Feeding Your Sourdough Starter
Essential Equipment For Sourdough Bread Baking
A tip for getting a more open crumb? Shape a batard as opposed to a round:

Other Sourdough Bread Recipes to Make

Simple Sourdough Focaccia
Sourdough Bread, Whole Wheat-ish
Simple Sourdough Pizza
Sourdough Detroit-Style Pizza
Simple Sourdough Sandwich (or Toasting) Bread
Sourdough Ciabatta
Two Sourdough Discard Recipes: Sourdough Flour Tortillas & Irish Soda Bread

Sourdough Bread Baking Schedule

If you are new to sourdough bread baking, the timing of it all may feel overwhelming — you may find yourself asking: How can I do this without baking at midnight?

It’s a very good question! As noted above, your biggest friend when it comes to sourdough bread baking is your refrigerator. If after you’ve performed your stretches and folds, you don’t have time to stay up for the dough to complete the bulk fermentation, stick the vessel in the fridge and pick up where you left off the next day or the day after that.

Here is a rough schedule I like to follow. Adapt it to work for you:

Wednesday Evening: Remove starter from fridge. Feed it by discarding most of it and replenishing it with equal parts by weight flour and water.

Thursday Morning: Feed starter by discarding most of it and replenishing it with equal parts by weight flour and water.

Thursday Afternoon: Mix dough, let it rise. On Thursday evening, when the dough has completed the bulk fermentation, I’ll shape it and stick it in the fridge to proof. (As noted: If the dough hasn’t completed the bulk fermentation, I’ll stick the vessel in the fridge, and pick up where I left off the following day.)

Friday Evening or Saturday Morning: Score and Bake it. There is no need to let the dough come to room temperature before baking it. Simply remove it from the fridge, turn it out, score it, and bake it!

Homemade Sourdough Bread, Step by Step

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1806 reviews

Author: Alexandra Stafford
Total Time: 18 hours 45 minutes
Yield: 1 loaf 1x

Print Recipe

Save Recipe

Description

Inspired by The Clever Carrot

If you are new to sourdough, watch the step-by-step video here: Simple Sourdo ugh Bread or in the post above.

Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes.

Notes:

You need an active sourdough starter. I have had success activating starters from:
- King Arthur Flour
- Breadtopia
As always, I highly recommend investing in a digital scale before beginning any bread baking adventure.
This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it’s a great one, too.
Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing.
I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn’t burn. When you use a flour sack towel, however, you don’t need to use any flour.
Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking
I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here.
Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams.
Shaping: If you’re looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb.
Adding Other Ingredients: If you’d like to add cheese, herbs, jalapeños, or other seasonings, do so before the third set of stretches and folds. Consider adding a fifth set of stretches and folds to ensure the ingredients are evenly incorporated into the dough.

How much Sourdough Starter to Use?

Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done.
A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.

Ingredients

50 – 100 g (1⁄4 – 1/2 cup) bubbly, active starter — I always use 100 grams, see notes above
375 g (1 1/2 cups plus 1 tbsp) warm water, or more, see notes above
500 g (4 cups plus 2 tbsp) bread flour
9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt, see notes above

Instructions

Make the dough: Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.
Stretch and fold: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.
Bulk Fermentation (first rise): Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel I am actually getting better oven spring in the end.) (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time. In the late spring/early summer, for example, my kitchen is 78ºF and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly increased in volume by 50%.)
Shape (See notes above): Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.
Rest: Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesn’t burn the way all-purpose flour does). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.
Proof (second rise): Cover the dough and refrigerate for 1 hour or for as long as 48 hours. (Note: I prefer to let this dough proof for at least 24 hours prior to baking. See video for the difference in the crumb of a loaf that has proofed for 6 hours vs one that has proofed for 24 hours. If you choose to proof the dough in the fridge for an extended period of time, you may want to tuck it into a loosely tied bag — produce bags from the grocery store are great for this purpose — to ensure the dough does not dry out. The original recipe calls for a 1-hour rise, and if you have had success doing that, by all means, keep doing it.)
Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot.
Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.
Bake: Lower the oven to temperature to 450ºF (230ºC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF (200ºC) and continue to bake for 10 – 15 minutes more. If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.
This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too.

Notes

This recipe has been adapted from Artisan Sourdough Made Simple. Changes I have made to the original recipe include:
Using 11 g salt as opposed to 9 g.
Performing 4 stretch and folds during the first 2 hours of the bulk fermentation, which build strength in the dough.
Doing a cold proof for at least 24 hours before baking, which produces a lighter airier crumb. In the video, you can see the difference between the crumb of a loaf that has proofed for only 6 hours vs a loaf that has proofed for 24 hours.
Finally, I like preheating my Dutch oven, which makes a crisper crust.

Prep Time: 18 hours
Cook Time: 45 minutes
Category: Bread
Method: Oven
Cuisine: American

This post may contain affiliate links. Please read my disclosure policy.

Bread Recipes Fall Winter Spring Favorites Summer Sourdough Bread Recipes

5,723 Comments on “Homemade Sourdough Bread, Step by Step”

Ashley C — September 19, 2024 @ 8:15 pm Reply

Wow this recipe was great! My first ever sourdough loaf and I scoured your pages to make sure I was doing right most of the process! I just watched your YouTube video after baking and realized you put the bread in the lid not the base of the Dutch oven!?! Why is this? My lid has a knob and I don’t think it’ll sit as well on the rack. Does it matter?

My only real complaint with my loaf is the bottom of the bread is hard to slice through, but doesn’t look overly brown. Should I not preheat the Dutch oven next time? Also, I did find the dough was pretty sticky but not too sticky to handle or form into a ball! I have excellent crumb, good oven spring, excellent taste! Very, very happy and looking forward to the next batch! I don’t even want to try a different recipe since it tastes so yummy! Thanks sooo much 🙂
Ashley
- Alexandra Stafford — September 20, 2024 @ 5:13 am Reply
  
  Great to hear, Ashley! I put the bread in the lid not the base of the Dutch oven because it’s shallower and a little easier to lower the bread onto a lid as opposed to a deep pot.
  
  Questions for you regarding the stickiness: are you using a scale to measure? What type of flour are you using? Do you live in a humid environment?
  
  I would still preheat the Dutch oven next time, but you could try for a lower temperature — reduce the heat by 25ºF.
  - Ashley C — September 20, 2024 @ 10:52 am Reply
    
    Hello again! Thanks for the swift reply! I wasn’t sure if cooking in the lid made the uncovered portion of cooking different.
    
    Yes using a scale! King Arthur unbleached bread flour. It’s mildly humid right now. Most days are 50-80% outside humidity. Not sure what the indoor humidity is in my house with the air conditioning on.
    
    When you say reduce the temp, do you mean all of them or just the preheat temp, closed lid temp, or open lid temp?
    
    Thanks for the clarifications!
    Ashley
    - Alexandra Stafford — September 21, 2024 @ 7:45 am Reply
      
      Hi! You could preheat the Dutch Oven at 450ºF and then bake the loaf at 450ºF the entire time.
      - Ashley C — September 21, 2024 @ 12:17 pm
        
        Thanks Ali!
        
        Just an update, the bottom crust was much softer day 2! I’m not sure if there’s anything I’ll do different next time now 🙂 and it really was a nice clarification that rice flour doesn’t burn! I coincidentally have some due to my sister-in-law with Celiac disease, so it’s not used often and now I have another use for it besides the occasional gluten free recipe! 🙂
        I will be sharing your recipe with anyone who will take it 😀
        Ashley
      - Alexandra Stafford — September 24, 2024 @ 5:04 am
        
        Oh great! Thanks for reporting back, Ashley 🙂 So nice to read all of this.
Laura — September 20, 2024 @ 3:13 am Reply

Wish I could send a picture, it came out beautifully! Husband was initially huffing about time taken (first time doing sourdough) but after baking & tasting he declared it splendid & decided we should do 5x the recipe at the start of each month! Thank you!
- Alexandra Stafford — September 20, 2024 @ 5:07 am Reply
  
  Awwww, I love this so much! Thanks so much for writing and sharing this 🙂
Sam — September 20, 2024 @ 6:17 am Reply

Hello!

I needed to go to bed and put my dough in the fridge after the stretches and folds and left it there for about 36 hours. I took it out and it had already increased in volume quite a bit. I let it get a bit bigger sitting on the countertop for a couple hours, and have now shaped the dough. Do I need to put it back in the fridge to proof now? Or since it has doubled in size go ahead and bake it?
- Alexandra Stafford — September 21, 2024 @ 7:39 am Reply
  
  Hi Sam! Apologies for the delay here. What did you end up doing? You do not need to put it back in the fridge though you potentially might get a more open crumb if you do.
  - Sam — September 24, 2024 @ 1:50 pm Reply
    
    I went ahead and put it back in the fridge for about an hour and a half. It turned out great!
    - Alexandra Stafford — September 25, 2024 @ 5:38 pm Reply
      
      Great to hear! Thanks for reporting back 🙂
Jenny boa — September 20, 2024 @ 2:07 pm Reply

I was gifted a starter from a friend and had no clue what to do with it. Started researching and found your recipe. It was my first time making sourdough and my first time using a Dutch oven. Holy moly it came out amazing! I’m so surprised. I can’t believe it. I’ve had so many bread failures so I was prepared for this to turn out bad, ha! I’m h and I used rye flour to feed my starter and regular Trader Joe’s I bleached flour for my bread, still came out great! Thank you!!!!
Jenny Boa — September 20, 2024 @ 2:09 pm Reply

Oh typos!! I used Unbleached flour.
tom — September 20, 2024 @ 6:29 pm Reply

What fabulous and easy recipe. The YouTube Video made this so easy to do. And then to come to this page, have it written in clear easy to digest text just added to it. Also the notes on the reference page of Sour Dough Tips were really, really helpful. I popped mine in the fridge that first night, and picked right back up where I left off; before doing the doubling in size rise.
That tip made life so much easier and showed me that taking a break, living life can be done while baking.
Thank you so very much for this recipe, and for the resources and time spent creating all of this to share.

PS: 1 question. I’d like to freeze some of this dough. I want to be able to separate out small little loaves to freeze and then bake at a later date. Possible? And at what stage do I separate those out to freeze? Thanks in advance!
- Alexandra Stafford — September 21, 2024 @ 7:28 am Reply
  
  Thanks so much for all of this, Tom! So nice to hear you were able to use your fridge to make the baking work with your schedule — the fridge truly is a sourdough baker’s best friend.
  
  Regarding freezing, I don’t actually recommend freezing sourdough dough — I find that even after short periods in the freezer, the dough loses its oomph and won’t bake up as light and lofty as possible. I’d recommend freezing the baked loaves instead, and reheating them before serving: 15-20 minutes at 350ºF.
  
  That said, if you wanted to experiment for yourself, you could make this recipe, divide it into two portions after the bulk fermentation, ball them up, and freeze one of them. When you are ready to test the frozen one, thaw it in the fridge for roughly a day; then proceed.
  - tom — September 28, 2024 @ 2:49 pm Reply
    
    Fabulous and thank you very much for the reply. I didn’t get the email notice (junk or nothing ) Either way appreciate the help.
    
    ~ ~ ~ ~ ~
    **I have another question.
    *How could I use this recipe and do some mini loaves to bake?
    I have ideas, but rather hear your take if you would please!
    Thanks again Ali.
    Taking the time to answer people really is a step way above many (most?) people!
    - Alexandra Stafford — October 5, 2024 @ 5:29 am Reply
      
      Hi! And apologies for the delay here. How mini are you thinking? I’ve made two smaller loaves, and when I do this, I reduce the baking time by 5 minutes at each phase (covered and uncovered). You could definitely make the loaves even smaller. The process is still the same, it’s just the baking time that needs to be adjusted.
      - tom — October 5, 2024 @ 6:57 am
        
        Thank you Ma’am! You’re right, I forgot to mention “how small?”
        I’m presently in the middle of a batch.
        1. What I did was made the full recipe to begin with.
        2. Then split the dough in-two before I began the stretch and folds.
        3. From that split, forward, I am simply following the recipe.
        4. Both halves are presently in the fridge (gaining flavor?), for 24 to 36 hours, before removing and baking.
        
        *Exception* (I used appx.140g of starter. Thinking that once I split the batch That’d give each half about 70g of starter).
        
        I’m doing this *batch* secondary to trying to make a smaller recipe out of your recipe a couple of times. All fails! And all those fails are attributable to me alone making mistakes along the way.
        So, I’ve backed up and am trying it this method above.
        
        Once again, I keep coming back to your resource/trouble-shooting page:
        “Why is my sourdough so sticky? 4 Common Sourdough Mistakes + Answers to FAQ’s”
        
        Failures do not bother me at all. I’m learning so much, and there is much to learn. Which makes this fun.
        
        Thank you again!
        tom
      - Alexandra Stafford — October 8, 2024 @ 7:13 am
        
        You have a great attitude, Tom 🙂 Thanks for writing and sharing your notes/process. I’m a little late here… did you bake your two smaller loaves yet? I think using 140 grams starter total is a good idea.
      - tom — October 8, 2024 @ 7:55 am
        
        Alexandra,
        I appreciate the kind words.
        Yes. I baked those two loaves and presto, they both succeeded.
        Both look wonderful; crumb, spring, and taste. I’ve since cut them in half.
        One half out, one half in fridge, and the two halves in the freezer.
        We’ll see if cutting them in half and freezing goofs them up taste-wise.
        
        I purchased a 2-quart Dutch oven and it worked perfectly for the split recipe.
        
        Truth is; You, your blog, are positive, uplifting, and energy giving. And for those of us in our early stages of baking sourdough bread, this is greatly needed.
        Thank you for the feedback!!
        tom
      - Alexandra Stafford — October 12, 2024 @ 11:12 am
        
        Tom, apologies for the delay here! So nice to read all of this. Love the idea of having a 2-quart dutch oven on hand for smaller loaves… I might have to invest in one. Thank you for your kind words… means a lot 🙂
Casey — September 20, 2024 @ 8:49 pm Reply

Hi there!! I am new to baking sourdough, I’ve made your recipe 4 times now and for some reason my bread keeps coming out more flat and dense – still tasty, but not even wide enough to make a sandwich out of. The dough doubles in size during the bulk rise and i let one loaf rest in fridge for one hour and another for 24 hours. Any advice on why this may be happening? Any tips much appreciated!! Thank you so much!
- Alexandra Stafford — September 21, 2024 @ 7:24 am Reply
  
  Hi!
  
  Are you using a scale to measure?
  What type of flour are you using?
  Are you confident in the strength of your starter?
  - Casey — September 21, 2024 @ 4:38 pm Reply
    
    Hello! Thanks so much for your reply! Yes, using a scale to measure. Using King Arthur Bread Flour. Maybe my starter isn’t strong enough? How do i evaluate that / make it stronger? Thanks so much for your help!!!
    - Alexandra Stafford — September 24, 2024 @ 5:30 am Reply
      
      You can start feeding it more regularly. I like to feed it at night meaning: discard most ot it (down to a few tablespoons), then feed it with 75 grams each flour and water. Repeat in the morning: discard most of it; then feed it. When your starter reliably doubles in volume within 6 hours or so, it’s good to go.
Lisa — September 21, 2024 @ 9:25 am Reply

Sourdough perfection!!!! Thank you for this recipe and step by step guide. Incredible results!
- Alexandra Stafford — September 24, 2024 @ 5:08 am Reply
  
  Great to hear, Lisa! Thanks for writing 🙂
Alexis Gerak — September 23, 2024 @ 3:07 am Reply

I love this recipe it turned out amazing. I just have a question
After 24 hr refrigerator rise
Do you let bread rise to room temp before baking/scoring? Thank yiy
- Alexandra Stafford — September 24, 2024 @ 3:15 am Reply
  
  Great to hear! No need to let the dough rise before baking/scoring.
Joseph Cairns — September 24, 2024 @ 7:56 am Reply

Hi there,

I’ve been following this recipe after two previous attempts at a different recipe. I’ve followed everything to a T. Except I’ve added in wholewheat flour (500g). I left it to coldproof for 24hrs in a plastic bag in the fridge. I’ve baked the loaf and it’s dense in the middle. I’ve been having this issue on the previous 3 bakes. The last two times I’ve baked a loaf I’ve used 300g of unbleached AP flour.

I don’t have a Dutch oven so I’ve been steam baking the bread. During the next bake I’m hoping to use a 50/50 split of AP & Whole wheat flour.

Have you any advice as how my sourdough is turning out extremely dense in the middle compared to a traditional sourdough loaf?

Thanks,

Joe
- Alexandra Stafford — September 24, 2024 @ 9:41 am Reply
  
  I think it has to do with the whole wheat flour: the more whole wheat flour you use, the denser your bread is going to be — all of the bran is cutting through the gluten structure, therefore leading to a dense heavy loaf. Not using a Dutch oven is also contributing to the density.
  
  If you’re open to it, I might consider making a sourdough loaf pan recipe or focaccia, as opposed to a crusty boule… are you open to that?
  
  Here are two recipes I’d recommend, and I’d recommend using no more than 100 grams of whole wheat flour with either of them:
  
  Simple Sourdough Focaccia
  Easy Sourdough Sandwich Bread
Dianna D Barbee — September 24, 2024 @ 9:30 am Reply

I followed directions except all I had was unbleached flour. It is soooo dry. I did finished my 2nd stretch and fold. Is there a solution?
Thanks so much!
- Alexandra Stafford — September 24, 2024 @ 9:37 am Reply
  
  Hi! Did you use a scale to measure? Unbleached flour is what you need, so all good there.
  - Dianna D Barbee — September 24, 2024 @ 10:09 am Reply
    
    Yes I did……
    - Alexandra Stafford — September 24, 2024 @ 10:40 am Reply
      
      Great, I would just push on with the stretches and folds… use a wet hand when you do the stretches and folds. With time, the flour will hydrate, and the mixture will feel wetter.
      
      Is it unbleached bread or all purpose flour? What brand?
      - Dianna D Barbee — September 24, 2024 @ 11:06 am
        
        It is unbleached all purpose (Trader Joe’s) I have done 4 stretch and folds with wet hands. I am not giving up!!
      - Alexandra Stafford — September 24, 2024 @ 11:14 am
        
        You got this!!!
        
        Depending on how your bread turns out, you may or may not want to add more water next time around. If you live in a dry environment, and if you are unhappy with the texture of the finished bread, consider increasing it by 50 grams next time around.
Dianna D Barbee — September 24, 2024 @ 11:25 am Reply

For some reason, I can’t find my question to read your latest reply……
- Alexandra Stafford — September 24, 2024 @ 12:56 pm Reply
  
  Comments are mysteriously being deleted… I have no idea what is going on … I just restored it. Are you able to see it now?
  - Dianna D Barbee — September 24, 2024 @ 1:02 pm Reply
    
    Yes, thank you sooo much….It seems to be loosening up some! I appreciate you being available in real time!
    I will let you know how it turns out!
    - Alexandra Stafford — September 24, 2024 @ 1:14 pm Reply
      
      Oh good, great to hear! I have to confess, I am not always this responsive 🤣🤣🤣 I’ve been on a train for hours and have been able to catch up on comments and emails. Glad it’s going OK!
Amber — September 25, 2024 @ 10:59 am Reply

I put mine in the fridge overnight after my 4 stretch and folds, I took it out this morning and it is just not rising to 50% quickly. Will it take a little longer since it was cold?

Just making sure I didn’t make a mistake somewhere! Thank you!
- Alexandra Stafford — September 26, 2024 @ 3:28 am Reply
  
  Yes! Just be patient: rely on the visual cues vs. timing. Good luck!
Dianna D Barbee — September 25, 2024 @ 3:32 pm Reply

Sadly, it was too dense…I think my scale must need to be calibrated. I will try again soon. Right now readying for the hurricane headed our way! Thank you for being available. I will let you know when I try again! It looked gorgeous though!!
- Alexandra Stafford — September 26, 2024 @ 3:32 am Reply
  
  Oh bummer! Yes, it is definitely possible that your scale is off. You could try an experiment: 1 cup of flour should weigh roughly 128 grams, 1 cup of water should weigh roughly 227 grams.
May — September 28, 2024 @ 6:22 am Reply

Fridge fermenting for 24 hours made my bread a flat pancake.
Agnes Goldschmidt — September 28, 2024 @ 8:22 am Reply

Hi Ali,
It was eight days process to make the starter. I’m very happy that it finally on the eighth day it doubled in size and did the floating test. I used OG Rye Arrowhead Mills, King Arthur unbleached organic bread flour.
The only issue I had w/ it was cold for several days and then got humid so I increased the water 375g. It was too sticky! Next time I will just do the regular 350g of water. The only thing I was not sure if ur recipe was a a singular dough recipe, I finally figured it out later.
Question, To continue my sourdough starter what is the process of doing once a week feeding? Do I still do the same ratio 1.1.1 once a week and keep it in the fridge?
Should the sourdough be on the bottom level or the middle level of the fridge?
When you’re ready to make more bread, how long should I leave the starter out on counter and do I have to re-feed it again before I made more bread?
I felt the bread turned pretty good over all for the first time, wish I could post what I had made, many thanks! AMG
- Alexandra Stafford — October 5, 2024 @ 5:33 am Reply
  
  Hi! And great to read all of this… apologies for the delay here. Questions are answered below:
  
  Question, To continue my sourdough starter what is the process of doing once a week feeding? I store my starter in the fridge for months when I am not in a baking phase. When I am ready to bake, I remove it, discard most of it (down to a tablespoon), and feed it with equal parts by weight flour and water: 75 grams each. Then I let it double and repeat that process until I see my starter is doubling in a timely manner and smells and looks great.
  
  Should the sourdough be on the bottom level or the middle level of the fridge? Doesn’t matter.
  
  When you’re ready to make more bread, how long should I leave the starter out on counter and do I have to re-feed it again before I made more bread? Answered above.
Ellie — September 28, 2024 @ 3:56 pm Reply

Hi – I’m in the middle of making my first loaf! So far, so good! I did split my dough into two after bulk fermentation, to make 2 smaller loaves (and I’ll leave one in the fridge longer just to experiment)…how should I adjust bake time for this? My oven runs cooler so I’m keeping that in mind, too. Thank you!
- Alexandra Stafford — September 29, 2024 @ 3:18 am Reply
  
  Great to hear! I would shorten the baking time by 5 minutes at each phase (covered and uncovered) but do bake it until it looks evenly browned all around… you may need the full time uncovered.
Megan — September 29, 2024 @ 7:48 pm Reply

Hi! I was wondering if you can share with me a Bulk measurement for this recipe?

Would I just multiply the amount of ingredients times how many loaves I intend to make?
- Alexandra Stafford — October 1, 2024 @ 6:32 pm Reply
  
  Yes! Just multiply each ingredient. How many loaves are you looking to make?
  - Megan Minor — October 1, 2024 @ 9:28 pm Reply
    
    At this time, I’ll be making 20 loaves. I’ve already done the math. It’s going to be alot!
Sara Prater — September 30, 2024 @ 5:13 am Reply

I am use to the tater flake starter….However I truly truly TRUELY am eager to Lear how to make real homemade sourdough bread! We have a large family of 12 total and THEY LOVE BREAD! This recipe looks easy apposed to some others Ive seen. However, how do I get a starter? I may have missed the recipe for that somewheres, if i did I’m sorry…
- Alexandra Stafford — October 1, 2024 @ 6:23 pm Reply
  
  Hi Sara! I have a tutorial on how to build a starter from scratch here: How to Build a Sourdough Starter from Scratch
Kayla Sottile — September 30, 2024 @ 5:49 am Reply

Great recipe! I would like to make two smaller loaves rather than one big one – should I adjust anything? The oven temp or time spent cooking?
Thank you!!
- Alexandra Stafford — October 5, 2024 @ 5:35 am Reply
  
  ! would shorten the baking time by 5 minutes at each phase (covered and uncovered) but do bake it until it looks evenly browned all around… you may need the full time uncovered.
Tim — September 30, 2024 @ 10:53 am Reply

One of the best recipes we have found. Excellent and easy to make. Have used it several times now especially since we can just put it in the fridge. Question- I wanted a more square loaf as I prefer it over the round for slicing. Can this or have you made this in a loaf pan. Even when I tried to make a square loaf instead of round it came out round after going into the fridge. 5 star or more recipe.
- Alexandra Stafford — October 1, 2024 @ 6:19 pm Reply
  
  Hi! When I want more of a sandwich bread, I make this recipe: Easy Sourdough Sandwich Bread
  
  It’s slightly higher hydration than this recipe. Is this more inline with what you are looking to make?
Holly — October 1, 2024 @ 2:22 pm Reply

So delicious and so easy to make! I live in Florida so I like the high hydration recipes.

My bread did a cold proof for 36 hours though, but it still came out super dense! How could I make this more airy next time? I used 380 grams of water and King Arthur unbleached organic bread flour. I guess my dough was also extremely sticky and I had a hard time using the bench scraper to build tension doing the initial shape. Could something be causing my dough to be too dense? I’d like it to be airy next time.
Thanks!!
- Alexandra Stafford — October 1, 2024 @ 6:00 pm Reply
  
  Hi! I might try reducing the water next time… is it humid where you are? It sounds as though you’re using just a tad too much water given your environment. Are you new to sourdough?
  - Holly — October 1, 2024 @ 6:02 pm Reply
    
    Yes I’m new! My starter has been going for about 2 weeks and does double in size, but doesn’t pass the float test. It is definitely humid where I live. Unsure about inside. I was keeping my bread inside the oven with the light in for first rise.
    - Alexandra Stafford — October 1, 2024 @ 6:29 pm Reply
      
      Hi! It’s possible you need to work on your starter — get it stronger. You can feed it more regularly to build its strength: twice a day.
      
      Also: I don’t advise using the oven light: these lights can create an environment that is too warm, and it will cause your dough to overferment. If your dough had no strength or elasticity when you went to shape it, it likely over fermented during the bulk fermentation.
      - Holly — October 2, 2024 @ 9:28 am
        
        Oh that’s good to know! Thanks so much. My ac is usually between 69-72, so I assumed that would help. I’ll leave it out next time!!
Tiffany — October 2, 2024 @ 12:11 am Reply

Hi! I’ve used your recipe a few times, very good! If I make the dough into two loaves, how long and at what temp should I cook for?
- Alexandra Stafford — October 5, 2024 @ 5:34 am Reply
  
  Same temp; reduce the cooking time by 5 minutes at each phase (covered and uncovered).
Kelly — October 2, 2024 @ 9:28 am Reply

Hi, may I ask how to tweak this for a 27C country? My starter usually rises in 6 hours (100g starter – 100 bread flour, 50 whole wheat flour, 150 water) but my dough doesnt seem to rise in the same timeframe? Is it possible my dough doesnt bulk ferment evenly? Some parts are sticky and some parts arent. What can I do to fix this? Thank you so much for this recipe!
- Alexandra Stafford — October 3, 2024 @ 4:44 am Reply
  
  Hi! Are you using a straight-sided vessel for the bulk fermentation? I’d be less concerned with the timeframe and more concerned with the visual cues.
  - Kelly — October 3, 2024 @ 4:08 pm Reply
    
    Yes, I do use a straight sided vessel. It does double but when I turn it onto my counter, the top part is pillowy and the bottom half is sticky. Do I just need to fernent longer?
Rachel G — October 2, 2024 @ 10:54 am Reply

Hi! I am new to making sourdough and this was my first time using this recipe. When I was mixing the dough, it seemed like there was too much flour and too little water. I added a little more water but my dough was still very dense and made it difficult to do stretch and folds. Am I missing something? My loaf turned out beautiful, but pretty dense and heavy. I would like it to be more airy and light. Any suggestions?
- Alexandra Stafford — October 3, 2024 @ 4:41 am Reply
  
  Hi!
  Are you using a scale to measure?
  What type of flour are you using?
  Have you had success with other sourdough recipes?
  Are you confident in the strength of your starter?
  - Rachel — October 4, 2024 @ 8:12 am Reply
    
    Hi! Yes I am using a scale. I doubled the recipe. Could that be why? The only other recipe I tried was “Sourdough for Lazy People” it is really good but pretty dense also. Yes my starter is strong.
    - Alexandra Stafford — October 5, 2024 @ 5:26 am Reply
      
      If you’re using a scale, doubling shouldn’t be an issue.
      
      Are you feeding your starter with equal parts by weight flour and water?
      What type of flour are you using?
      Did you cold ferment the shaped loaves before baking them? And if so for how long?
Katie — October 3, 2024 @ 7:19 am Reply

I love this recipe! Lately my dough has been super sticky. Is it possible I am not letting it sit long enough after the 4th set of stretch and folds? I am not the best at judging the size, so I usually leave it about an hour before shaping and bench rest. If not that, any other reasons why my dough might get sticky? I live in a semi-humid climate but not that bad! Either way it always turns out delicious, but would love to perfect it!
- Alexandra Stafford — October 4, 2024 @ 10:23 am Reply
  
  Hi! Are you using a straight-sided vessel for the bulk fermentation? I would suggest doing so rather than relying on time — you really want to see the dough increase in volume by at least 50% before turning it out for the shaping and bench rest.
Serenity — October 4, 2024 @ 2:01 pm Reply

I just made my first loaf! So proud of myself. Lol. My starter is very young so I think that’s why the loaf wasn’t as large? It was still so delicious. My only problem is the smoky pots or oven. What can I do about it as it’s hard to breathe when that happens? Also, I want to fold in cheese and maybe jalapeños. Do I use this same recipe and just fold it in during stretch & fold time? Thanks!
- Alexandra Stafford — October 5, 2024 @ 5:22 am Reply
  
  Hi! Can you elaborate on this: “My only problem is the smoky pots or oven.”
  
  Regarding cheese and jalapenos, add them just before the third set of stretches and folds. Consider adding a 5th set of stretches and folds to ensure the ingredients are evenly incorporated.
  - Serenity — October 5, 2024 @ 9:29 am Reply
    
    The cast iron pot gets really smoky (and stinky) when it’s that hot.
Elizabeth Nicholls — October 4, 2024 @ 4:51 pm Reply

Awesome!
Christine Walker — October 5, 2024 @ 4:46 pm Reply

I have been making sourdough for years but could never get that punch. I recently did this recipe and it has been a wonderful success. Flavour, consistency, soft in the inside, crisp outside and nice chewy rexture. I have also made a loaves for my neighbour and they advised me that I had nailed it. Thank you.
Cheers
Chris
- Alexandra Stafford — October 8, 2024 @ 7:03 am Reply
  
  So nice to hear this, Christine! Thanks so much for writing and sharing all of this 🙂
Hannah — October 5, 2024 @ 4:52 pm Reply

Hi! Love your recipe! It has worked beautifully every time! Do you know how I can incorporate pumpkin? Maybe pumpkin puree and spice? Any help would be appreciated! Thank you!
- Alexandra Stafford — October 8, 2024 @ 7:03 am Reply
  
  Hi! Not sure 🙂 Honestly I would maybe just try adding 1 cup of purée and reducing the water slightly… maybe hold back 25 grams? Then adjust next time around depending on your results. Report back if you give it a go 🙂