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

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5 from 1806 reviews

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

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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.

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

Cindy Harley — March 25, 2025 @ 5:00 pm Reply

I love this recipe! I wanted to know if there are any tips or directions for making a long loaf versus a batard/round loaf?
- Alexandra Stafford — March 26, 2025 @ 9:58 am Reply
  
  Hi Cindy! Yes, this video is included in the post above (for future reference) but here it is: https://youtu.be/ZUz_X0xiRr0?si=q_2LUvy44DGFAFkM
Jordan — March 27, 2025 @ 12:24 pm Reply

Fantastic recipe; came out perfect!
- Alexandra Stafford — March 30, 2025 @ 9:23 am Reply
  
  Great to hear, Jordan! Thanks so much for writing 🙂
David — March 28, 2025 @ 7:30 am Reply

Following the recipe exactly a round boule came out well. However, the high hydration means a shaped loaf will not hold it’s shape. It will melt into whatever shape the banneton into which it is placed. I attempted to use a rectangular loaf pan for a Batard and it basically melted into the rectangular shape of the pan. I have not baked that loaf as yet so we shall see. Depending on the results I may try lower hydration and longer proofing times. I am an accomplished yeast baker and was surprised at the 75% hydration as even “official” Neapolitan pizza dough is limited to 65% hydration.
- Alexandra Stafford — March 30, 2025 @ 9:40 am Reply
  
  Hi David! Questions for you: are you located in the States or abroad? Do you live in a humid environment? And what kind of flour are you using? Is this your first attempt at sourdough? I’m wondering if your dough over-fermented during the bulk fermentation… when you turned it out, was it very puddly and lacking strength?
  - David Swager — March 30, 2025 @ 1:36 pm Reply
    
    North Alabama. KAF Bread Flour. Not my first attempt, but not very many attempts under my belt with sourdough. It did not over ferment during the bulk fermentation. I am starting to think I need to work the dough harder during the 4 stretch and fold sessions or do the slap and fold thing to work it harder. I baked the loaf (which basically was a flat rectangle (sitting in the bottom of a loaf pan I used for the cold proof) and it got great oven spring (Lodge 5 Qt Duch oven and I sprayed it with water before putting the cover on it) and developed and impressive ear. Ate well too.
    - Alexandra Stafford — April 1, 2025 @ 4:38 am Reply
      
      I’m thinking that given your environment, you may want to hold back some water from the start. Try holding back 50 grams of water and see if that helps. Being more aggressive during the stretches and folds/slap and folds phase will help, too.
Nina S — March 28, 2025 @ 11:18 am Reply

I’ve had hits and misses with sourdough (mostly that i don’t get the sourdough tang) and this was a grand slam out of the freaking park. Flavor 10/10. It also helped that my starter was RIPE. I went the shorter refrigerator proof, because I am impatient, and the crust was a bit flimsy (it did not stand well against the serrated knife.) but still had a really nice crisp.

This recipe was so easy to follow, and the result was everything i love about a good sourdough. Between just me and my boyfriend, the loaf is already half eaten. Will make this again when i re awaken my starter.
- Nina S — March 28, 2025 @ 11:20 am Reply
  
  (i forgot to give my 5 star rating)
  - Alexandra Stafford — March 30, 2025 @ 9:41 am Reply
    
    Appreciate it!
- Alexandra Stafford — March 30, 2025 @ 9:41 am Reply
  
  Great to hear, Nina! Thanks so much for writing and sharing all of this.
McKenna — March 28, 2025 @ 4:43 pm Reply

Love your recipe, have had nothing but success!! Do you have any tips for an inclusions loaf??
- Alexandra Stafford — March 30, 2025 @ 9:43 am Reply
  
  Yes, add them before the third set of stretches and folds. Consider adding a fifth set of S&Fs to ensure the inclusions are evenly dispersed.
Lauren — March 29, 2025 @ 6:41 pm Reply

Hi there!
I’m just getting into my sourdough journey and determining which items I absolutely need to invest in.. with that being said, I do not own a Dutch oven, how can I still try my hand at this recipe effectively? I have a very active starter begging to be baked with!
Thank you!
- Alexandra Stafford — March 30, 2025 @ 10:01 am Reply
  
  Hi! Would you consider starting with sourdough focaccia or sourdough sandwich bread? Then you wouldn’t have to invest in any other equipment.
  
  Do you have a Baking steel or pizza stone?
Sam G — March 29, 2025 @ 8:20 pm Reply

Great recipe!! Followed it to a T (100g of starter, 6-7 hr bulk ferment until doubled, and proofed in fridge for ~45 hrs until I had time to bake it). Turned out EXACTLY like the final picture and tastes delicious. Super happy as it was my first loaf ever – will definitely be using again.
- Alexandra Stafford — March 30, 2025 @ 10:02 am Reply
  
  Great to hear, Sam! Thanks so much for writing and sharing all of this 🙂
Katerina — March 30, 2025 @ 4:17 am Reply

Hi. Thank you for your recipe and procedure. I have been cultivating my own starter with half organic whole wheat flour and half ap flour for two weeks now. I have made focaccia, greek loukoumades like donuts and other stuff so far with success so I thought of maybe it was time to start baking sourdough bread. I feed the starter with 1:2:2 ratios once a day and it usually doubles in maybe less than 4 hours and tripples in 6 to 8 hours in room temp of my kitchen. It passed the float test also. I tried your recipe. I used Robin Hood AP flour cause it has 13% protein. The other option was hard wheat flour for bread but with 11% protein. I used my starter when it was double its size but had dropped from triple. I did all the steps but there were some issues during the process. As soon as I did the second strech and fold I saw that the dough was not holding its shape but it spread in the bowl. I did the other two and again the same. Also it became very sticky. So I thought the gluten is not strong enough so I did a couple of coil folds every half hour instead of stretch and folds. To sum up: 4 stretch and folds and 2 coil folds every hald hour. The dough became a little stronger but still very sticky and spreadable but also very elastic and not strong. After the last coil fold I left it in the bowl for 6 to 7 hours in room temp around 22C. The dough puffed up just a finger. There was very little dome on the surface. I lost my patience and proceeded to shaping and cold proofing. The next day after 16 hours of cold proofing I baked it. It was delicious, we almost ate it in the first hour but it was not a loaf. It had not risen much, maybe spread a little and there was an air pocket in the middle. The crump was dense and not airy of course but still delicious. So now I am trying to find out what I did wrong. Was my starter not strong enough or maybe should I have used it before it started dropping? Too much water in my recipe and my flour cannot hold it? Underproofed dough? I do not know. Any thoughts? I would appreciate any advice to fix this.
Here are three photos of my first bread attempt:
https://ibb.co/FL7R7f0k
https://ibb.co/xq7VzZLy
https://ibb.co/3X2DNh8
- Alexandra Stafford — March 30, 2025 @ 10:11 am Reply
  
  I think your guesses are spot on: try to use your starter when it’s on the up and up, not after it has collapse, consider reducing the water from the start, and bulk ferment the dough longer.
  
  I would suggest investing in a straight-sided vessel, and end the bulk fermentation when the dough has increased in volume by 50-75%.
  
  Protein levels in flour can be very misleading. Just because it has a high protein level doesn’t mean it will absorb lots of water. I do think holding back water from the start will help you.
Mary Ann Shields — March 30, 2025 @ 11:17 am Reply

I am new to making sourdough bread. This recipe is full proof. Makes perfect loaves every time.
- Alexandra Stafford — April 1, 2025 @ 4:33 am Reply
  
  Great to hear Mary Ann! Thanks for writing 🙂
Diane Marie — March 30, 2025 @ 11:48 am Reply

Yes!!!!! I have tried so many times and failed, your recipe worked perfectly! I am so happy and excited I even tagged you on Instagram! I appreciate you!
- Alexandra Stafford — April 1, 2025 @ 4:35 am Reply
  
  Great to hear, Diane! Thanks for writing. I’ll look on IG… thank you 🙂
Jolene — March 30, 2025 @ 9:33 pm Reply

I’ve made sourdough numerous times. I find when I turn it out on a board for formation, oil is better than flour. It doesn’t dry out, nor add too much flour, it gives it a lighter touch and glow when it bakes up. If I use my bannetones, I do use a light dusting on them. I like reading everyone’s techniques to improve my own. I’ve been my family’s baker for 40 yrs now. I’m mid 40’s, and baking is a hobby if mine.
- Alexandra Stafford — March 31, 2025 @ 4:56 am Reply
  
  Thanks for sharing Jolene! I know some bakers, too, that prefer an “oil slick” for shaping. Thanks for writing and sharing.
Dee — March 31, 2025 @ 6:32 am Reply

Thank you for providing this recipe, I’m new to the sourdough world and felt much more confident after making a loaf with your recipe!
- Alexandra Stafford — April 1, 2025 @ 5:03 am Reply
  
  Great to hear, Dee! Thanks for writing 🙂
CarlH — March 31, 2025 @ 2:03 pm Reply

First attempt ever at making bread. Outstanding results. Excellent instructions, and the video helps understand the details. Now my go-to recipe. My oven runs a bit high so I backed down on the cooking temps. Many thanks for the encouraging results.
- Alexandra Stafford — April 1, 2025 @ 5:05 am Reply
  
  Great to hear, Carl! Thanks so much for writing and sharing your notes 🙂
Sara — March 31, 2025 @ 6:45 pm Reply

Hi there! I love this recipe I get a perfect loaf each time! As I make more bread I been curious if getting a bread oven would be beneficial vs a dutch oven?
- Alexandra Stafford — April 1, 2025 @ 5:03 am Reply
  
  Hi Sara! Great to hear 🙂 What do you mean specifically by a bread oven?
p — March 31, 2025 @ 7:23 pm Reply

i followed the recipe using a starter that i made at home. i added 85 grams of it, but my dough seemed extremely sticky and my starter seems runnier than what i saw in the video, so i added about 30 more grams of flour. after two hours of stretching and folding, the dough was a little stronger but still really sticky. i was like okay maybe this is normal, so i let it bulk ferment for 9 hours in my 70 degree kitchen. it didn’t rise much but i saw bubbles in it, so i figured maybe it would be worth trying to shape, but it dissolved into a puddle and wouldn’t stop sticking to my hands. i’m going to give the starter another week and try again, because it’s bubbly but not rising after feeding, so i think it might still be immature.
- Alexandra Stafford — April 1, 2025 @ 5:01 am Reply
  
  Hi, yes, it’s possible your starter is not quite ready. It also sounds as though you may need to reduce the amount of water from the start. Do you live in a humid environment? What kind of flour are you using? Are you in the States or abroad?
Erin — April 1, 2025 @ 4:20 am Reply

Followed all your instructions, & made my first loaf yesterday & it came out perfectly! thank you!
- Alexandra Stafford — April 1, 2025 @ 4:59 am Reply
  
  Great to hear, Erin! Thanks for writing 🙂
Elena — April 1, 2025 @ 6:28 am Reply

Hi! I’m currently making this recipe and have a question about how long I can leave it in the fridge before the bulk fermentation. I know you said a day or two, but is it possible to leave it even longer? Also, would you then recommend putting olive oil on on the dough so it doesn’t dry out? Thank you! The videos have been super helpful.
- Alexandra Stafford — April 2, 2025 @ 4:03 am Reply
  
  Hi! So, did you mix the dough and place it directly in the fridge? Yes, I would say 2 days in the fridge is fine, but it does need time at room temperature to grow to 50-75% in volume. If you are not using a lid, definitely slick it in olive oil and cover the bowl tightly with plastic wrap.
Joe — April 1, 2025 @ 7:57 am Reply

What’s the total calorie count by loaf?
- Joe — April 1, 2025 @ 7:57 am Reply
  
  And macros!
Deborah Wolf — April 1, 2025 @ 6:50 pm Reply

This is the best sourdough I’ve made yet! I’m still a beginner so I’m still trying different methods. The bottom of my loaf came out overcooked , what should I try next time?
- Alexandra Stafford — April 2, 2025 @ 4:22 am Reply
  
  Hi Deborah! I have some tips on this post for future reference: https://vector-hatch.live/2020/08/28/why-is-my-sourdough-so-sticky-plus-fixes-to-4-common-sourdough-mistakes-and-faqs/%3C/a%3E and I’ve pasted them below, too:
  
  My bread is burnt on the bottom. How can I prevent this?
  
  If you are using a preheated Dutch oven, consider lowering the temperature.
  
  Before you make changes to the temperature, however, next time you bake, check the dough after 30 minutes. If the dough is browning too much on the bottom, you know that it’s happening during these first 30 minutes, in which case, you should lower the temperature from the start. Decrease it by 25ºF.
  
  If the dough is not browning, then you know the burning is happening during the last 15-20 minutes of baking, in which case you could remove the loaf from the pot after 30 minutes and bake it on a sheet pan.
  
  Another option: place your Dutch oven on two sheet pans. I do this with challah to prevent the bottom from burning. The extra layer of sheet pans will prevent the bottom of your sourdough from burning, too.
  
  Another option: place your Dutch oven on a broiling pan.
  
  Finally: Use rice flour for dusting — it makes all the difference. It does not burn the way wheat flour does. It also doesn’t coat the loaves with an unpleasant raw flour taste. One bag will last you a long time.

Allison — April 4, 2025 @ 8:39 am Reply

I love this recipe, but recently my bread has been coming out a little flat, so I was wondering if you have any recommendations to improve it? My starter doubles in size so I don’t think thats an issue. Last time I used 100g of starter and let the bulk ferment last for ~7 hours. It was a little bubbly (not as bubbly as the video) and grew in size. My kitchen is usually kept at 70 degrees. Do you think that I’m not letting it rest long enough? I previously left it out overnight and wasn’t sure if that was too long. I appreciate any help!
- Alexandra Stafford — April 4, 2025 @ 2:16 pm Reply
  
  Hi! What kind of flour are you using? Do you live in a humid environment? Are you using a straight-sided vessel for the bulk fermentation?
  - Allison Dillon — April 6, 2025 @ 6:52 am Reply
    
    Thanks for responding. I’m using bread flour and I don’t live in a humid environment. I also don’t have a straight side vessel but I just ordered one. I was using a metal bowl.
    - Alexandra Stafford — April 7, 2025 @ 9:27 am Reply
      
      OK, great. I think using the straight-sided vessel will help you better gauge the bulk fermentation and help you determine when to end it. Let the dough rise till it grows between 50-75% in volume. See if that helps.
KIRSTIN MAHONY — April 4, 2025 @ 9:23 am Reply

hi there, have made using your recipe a few times and seems to be getting better, although the bulk fermentation seems to take close to 9 hours to get 50% rise and when i turn it out to shape it, it shapes well but within 5 minutes has started to spread. Also even though i flour my banneton well my dough seems to stick to the cloth. any ideas?
- Alexandra Stafford — April 4, 2025 @ 2:15 pm Reply
  
  Hi! Questions: are you using a scale to measure? What type of flour are you using? Do you live in a humid environment?
  
  My first thought is that you need to strengthen your starter. Feed it two or three times over the course of one to two days; then use it.
Tara — April 4, 2025 @ 12:16 pm Reply

Hi Ali!

I have had SO much fun making your sourdough recipe and I’ve also made your pizza recipes. They weren’t great the first time, but it was totally my fault. I’m making both pizza recipes and having a pizza party “test kitchen” this weekend :). So excited to see how they turn out. I love your other recipes as well. I could spend so much time on your site making yummy dishes!

Haha, my question. My brother and his wife are GF. Can I use your same recipes but with GF starter and flour?

Thanks so much!
- Alexandra Stafford — April 4, 2025 @ 2:13 pm Reply
  
  It’s so nice to read all of this, Tara. Thank you 🙂
  
  I wish it were so simple as using a GF starter + gluten-free flour. The truth is that I have not ventured into the gluten-free sourdough world at all. I think you would be better off finding a site that specializes in gluten-free sourdough. Canelle et Vanille is a site run by a woman who wrote a book about gluten-free sourdough… she might be a great resource or I’m sure there are other sources online. Wish I could help more in this regard!
jane — April 4, 2025 @ 2:23 pm Reply

I am new to making sourdough bread but this recipe and technique yields a perfect loaf of bread. I have another ball of dough that I plan to put in the fridge for 24+ hours to see that result. Thank you for the tips and videos….very helpful.
- Alexandra Stafford — April 5, 2025 @ 5:56 pm Reply
  
  Great to hear, Jane! Thanks so much for writing 🙂
Megan — April 4, 2025 @ 5:10 pm Reply

I love this recipe. I’ve made it 5-6 times now. I’m new to sourdough and I started with an easier recipe but I also find this one really easy for beginners! The cold proof is a game changer for timing. I try to keep mine in the fridge for 6 hours, but today I had 4 and it still turned out good! I split the loaf in two and took some time off the bake and made bread bowls for soup. Holy cow! It’s truly all about the timing but this recipe allows for flexibility. It’s a keeper!
- Alexandra Stafford — April 5, 2025 @ 5:55 pm Reply
  
  Great to hear, Megan! Thanks for writing and sharing all of this. I love a soup bowl!
Jess — April 6, 2025 @ 3:29 pm Reply

This was delicious and I think it gave me the best crumb yet! I do think it was a tiny bit gummy though. I waited a little over an hour to cut into it. Any suggestions on what to work on? Less water/ less time rising the first time? Thanks! Can’t wait to make it again!
- Alexandra Stafford — April 7, 2025 @ 9:11 am Reply
  
  Great to hear Jess! I think you could definitely cut back on the water. You are using a scale to measure, yes? And what type of flour? And what baking vessel?
  - Jess — April 7, 2025 @ 9:19 am Reply
    
    Okay! I am using a scale. I’m using King Arthur bread flour and I bake in an enamel Dutch Oven 🙂
    - Alexandra Stafford — April 7, 2025 @ 9:37 am Reply
      
      OK, great. You could try holding back 25-50 grams of water next time around and depending on your results, you can adjust that amount again until you dial in the amount of water that yields the best result. Good luck!
Crystal — April 6, 2025 @ 8:42 pm Reply

What a great recipe! I added everything bagel seasoning, it came out delicious!! This will be my go to sourdough bread recipe! I need to work on the tension on the shaping (still have trouble with that). Thank you so much for this recipe!
- Alexandra Stafford — April 7, 2025 @ 9:06 am Reply
  
  Yum! Love this idea. Shaping definitely takes some practice. You’ll get there! Thanks for writing 🙂
Van Delhotal — April 7, 2025 @ 9:03 am Reply

Nailed it first try. Good recipe and instructions!
- Alexandra Stafford — April 7, 2025 @ 9:36 am Reply
  
  Great to hear! Thanks for writing 🙂
Christa — April 8, 2025 @ 10:20 am Reply

First time ever making a homemade loaf of bread, much less sourdough loaf of bread. I found your recipe and videos throughout this article extremely helpful and easy to follow. My first loaf turned out AMAZING (wish I could include my own photos to this post) and quelled so many of my fears at attempting to become a sourdough momma. Thank you for sharing this and if anyone is hesitant to try, you should give this fool proof recipe a try. I now feel so much more confident to keep going.
- Alexandra Stafford — April 11, 2025 @ 1:54 pm Reply
  
  So nice to read this, Christa! Thanks so much for writing and sharing all of this 🙂
Sam — April 8, 2025 @ 11:54 am Reply

It was all so perfect, minus the paper stuck like gorilla glue. . . but it was easy to remove from the pot. :’) The bread itself has great flavor and texture. Worked better than other techniques I’ve tried in the past. THANK YOU.
- Alexandra Stafford — April 11, 2025 @ 1:50 pm Reply
  
  Great to hear, Sam! Bummer about the parchment. I have learned over the years that not all parchment paper is created equally — I have reliable luck with Reynolds, King Arthur, and the If You Care brands. I also order these rounds online and they work great.
Madeline — April 9, 2025 @ 6:11 am Reply

I loved this recipe. I just recently bought a grain mill… Any advice or recommendations on this recipe with fresh milled flour?
- Alexandra Stafford — April 11, 2025 @ 1:39 pm Reply
  
  I would just start small: try using 1 cup (128 grams) of your freshly milled flour in place of 1 cup of bread or all-purpose flour. Then adjust with more or less next time around depending on your results.