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”

Janet — November 21, 2025 @ 7:45 am Reply

I am new to this but my starter finally became active and I started looking for a recipe to try and found this one. Gave it a try and it turned out so beautiful and tasty! I am making another today! I would love to share a picture because I am so proud of myself.
- Alexandra Stafford — November 23, 2025 @ 6:05 am Reply
  
  I’m so happy to hear this, Janet! Thanks so much for writing and sharing this… so encouraging for others. I wish I had the option to share photos here, but alas I don’t. You can email me if you’d like 🙂
Wendy — November 21, 2025 @ 9:02 am Reply

I just started making sourdough bread when I was gifted a starter 3 weeks ago. My first loaf was a dense hockey puck, my second was better… I used the recipe that came with the starter. Then I tried your recipe for my 3rd loaf. I still need to work out a few things, but this recipe has gotten me closer to breads I’ve seen others make. It was soft and airy, but still had a nice chew to it. It was also not too sour and rose/ browned nicely. I’ll be giving it another try soon, but I’m very hopeful now that I can make more consistent sourdough bread.
- Alexandra Stafford — November 23, 2025 @ 6:06 am Reply
  
  I’m so happy to read this, Wendy! Thanks so much for writing and sharing. Sourdough really is such a practice… the more you bake, the more familiar you’ll get with the process and visual cues, and the better your loaves will be 🙂
Ian — November 22, 2025 @ 9:01 pm Reply

This was so fun! I’ve never really made anything more complicated than porridge before and wanted to challenge myself. I made the starter from scratch and then followed the recipe directions fastidiously. My wife and daughter who have both made sourdough in the past were impressed. Not sure how I could leave a picture… Coming to you from Australia!
- Alexandra Stafford — November 23, 2025 @ 9:55 am Reply
  
  Ian, this is amazing! To from porridge to homemade starter to homemade sourdough bread is quite a leap. Bravo! I wish I had picture-uploading functionality here, too… maybe one day. Thanks for writing 🙂
Stephanie Lewis — November 23, 2025 @ 11:11 am Reply

Have done your recipe 6x now an it has been a success each an every time. You side notes help tremendously i refer to them like the Bible on each bake. I have no complaints or extra info to add to your instructions. If followed an read correctly it will be perfect every time. Super excited that I found you. An wupo be trying put alot of your recipes in the future, hoping for the same success.
- Alexandra Stafford — November 24, 2025 @ 11:29 am Reply
  
  Great to hear, Stephanie! Thanks so much for writing and sharing all of this. I hope you do do find some more recipes you love 🙂
Jay — November 23, 2025 @ 4:22 pm Reply

I have been using this recipe and I love it! I want to make two loaves next week, can I just double the recipe?
- Alexandra Stafford — November 24, 2025 @ 11:13 am Reply
  
  Yes! Double away 🙂
Leanne — November 24, 2025 @ 5:25 am Reply

Thank you so much for these clear instructions, my loaf turned out amazing. I always struggle with the timing of sourdough bc my schedule is busy and I am never home for long stretches. I ended up putting it into the fridge overnight twice(!) during the initial bulk fermentation – it would be out for a couple hours in the evening then it would get late so I put it into the fridge. So for the second proof in the bowl I just did for 10hrs (overnight again). It was the best loaf of sourdough I have made! I was almost going to give up on my starter but now that I have this recipe I’ll keep at it. I plan to make this often.
- Alexandra Stafford — November 24, 2025 @ 11:02 am Reply
  
  Great to hear, Leanne! Thanks so much for writing and sharing your notes/experience. So encouraging for others 🙂
Ed Riker — November 24, 2025 @ 9:13 am Reply

I am making Sourdough for the first time, and have to say, I must’ve committed some kind of crime! My starter is only five days old, but looking frothy. It smells *sour* as hell.

My dough when I left it to first rise developed a “skin” and the smell is horrendous! When I turned it out to fold, it was as stickey as warm gum…

I got it into the fridge, but if it doubles in size by tomorrow – I’m going to contemplate throwing it, and the bowl, out! We’ll see.
- Alexandra Stafford — November 24, 2025 @ 10:56 am Reply
  
  Hi Ed! I think you need to spend some time strengthening your starter with some regular feedings. You want to get it to a place where it doubles in volume within 6-8 hours of feeding it. Once you have a strong starter, your chances of success with bread will be much greater. Use an airtight lid next time around to prevent the skim forming on the dough. Also: you likely won’t see much change in your dough after the day in the fridge: unlike yeasted bread which will continue to rise in the fridge, sourdough doesn’t change much visually in cold temperatures.
Zoe — November 24, 2025 @ 1:43 pm Reply

Used this recipe to make my first sourdough loaf and it came out absolutely perfect!!
I wanted to make a cinnamon brown sugar loaf now – can I just use this same recipe and laminate the dough with the cinnamon and sugar and cold proof it in the bannaton like that overnight? Thanks!
- Alexandra Stafford — November 25, 2025 @ 6:14 am Reply
  
  Great to hear, Zoe! And yes, you can do that 🙂
Charlotte Britten — November 25, 2025 @ 8:39 am Reply

I was clueless after getting given a sourdough starter I was also reassured my first few loaves would be dense and flat as a pancake. Followed this recipe and my laid was incredible, compliments all round and I’m so proud! Will never use any other recipe now! Thank so much!!
- Alexandra Stafford — November 26, 2025 @ 7:40 am Reply
  
  So nice to read this, Charlotte! Thanks so much for writing and sharing your experience — so encouraging for others 🙂
Cindy — November 26, 2025 @ 1:20 am Reply

Hi There! My go to recipe!! Question I have a proof setting on my oven, would I use that during my bulk fermentation? Also, when would I add cinnamon? On the second shaping? Thank you!
- Alexandra Stafford — November 26, 2025 @ 8:18 am Reply
  
  Hi Cindy, I actually don’t recommend using the proofing setting for the bulk fermentation unless you are actually able to set the temperature. Do you know what the temperature of the proofing setting is? The risk is over-fermenting. If if over-ferments, the dough is unsalvageable. Are you using a straight-sided vessel for the bulk fermentation. My preference is to bulk ferment at room temperature, but I do understand the appeal of using the proofing setting especially in these colder months. And I think at a low-enough setting, it could be a great tool.
  
  Yes, you can sprinkle in cinnamon after the BF or in the beginning with the flour.
Leah — November 26, 2025 @ 10:50 am Reply

Hi!

It’s my first time trying to make sourdough! my dough is in the fridge cold proofing right now, it’s been there since 8:30pm and its now 1pm. I’m planning on baking it this afternoon and was wondering how/if I should be doing a poke test before baking? Like how do I know its proofed enough? Thank you in advance!!
- Alexandra Stafford — November 27, 2025 @ 12:46 pm Reply
  
  Hi Leah! I don’t do the poke test with refrigerated dough because the cold temp throws off the texture of the dough. It should be fine — good to go in the oven straight from the fridge ( after scoring it).
Annette M Helmbold — November 26, 2025 @ 4:45 pm Reply

I do not understand anything about sourdough bread. But, let me tell you this – I’m pretty sure this is the best recipe I’ve ever used for making sourdough bread with my Oregon Trail starter!

First off, I started the process on Tuesday mid day before Thanksgiving (which is tomorrow). It was proofing in my oven for several hours because we have a cold house and we live in Oregon. I proceeded to turn off the oven about an hour before I went to bed, and then realized when I got upstairs that I’d forgotten to take it out, shape it and put it in the fridge. I wasn’t going to back downstairs to do this because I’m hobbling around on a badly broken 3rd toe. Mama has no time for that.

This morning when I checked on it, it was definitely doubled in size. So I minimally shaped it, gave it about 6 hours in the fridge, and baked it this afternoon. BEST BREAD EVER!!! Oh, my, it’s so nice and sour, it’s beautiful on the inside, and it’s got lovely spring to it. I am so excited to serve it up tomorrow with my homemade antipasti salad! Thank you, Alexandra, whomever you are!!
- Alexandra Stafford — November 27, 2025 @ 1:04 pm Reply
  
  Great to hear, Annette! Thanks so much for writing and sharing all of this — so encouraging for others. Happy Thanksgiving!
Sona — November 28, 2025 @ 8:40 am Reply

Thank you so much for your recipe!
I was able to succeed in making my very first sourdogh bread from scratch! I even made starter with natural yeat I made from persimmon peels. The instructuion was so helpful!
- Alexandra Stafford — November 30, 2025 @ 5:38 am Reply
  
  Wow, sona, amazing! Great to read this. I am so intrigued by your persimmon peel starter… nice work 🙂
Danny Burt — November 29, 2025 @ 12:33 pm Reply

This has been my go-to sourdough recipe, since discovering it a few weeks ago. I am on my third double-batch as I compose this. I had given the other loaves to people in our lives that love sourdough, and I have gotten nothing but praise from them. I, myself, had my first slice just yesterday morning, and I am elated as to the taste and texture of the results. It is apparent why this already has so many positive reviews, and I will rate it a solid 5/5 as well. Thank you for sharing this delightful recipe.
- Alexandra Stafford — December 1, 2025 @ 2:27 pm Reply
  
  Great to hear, Danny! Thanks so much for writing and sharing this. How nice to gift so many loaves to friends… lucky them! It’s hard to beat the gift of homemade bread 🙂
Toni Harris — November 30, 2025 @ 11:47 am Reply

Absolutely WONDERFUL! This is the first sourdough recipe I ever tried (made the starter myself) and I have no reason to look elsewhere😀 Thank you for breaking down every step with your “why” and extra thoughts — this was truly helpful for a sourdough newb! I’m so looking forward to working with more of your recipes!
- Alexandra Stafford — December 2, 2025 @ 8:51 am Reply
  
  Great to hear, Toni! Bravo on making your own starter — a true feat! Thanks so much for writing and sharing all of this 🙂
Sloane Marenas — December 2, 2025 @ 11:29 am Reply

This recipe is pretty much foolproof and I’m pleasantly surprised with it! I was able to achieve a nice open crumb with only 6 hours cold proofing just by using a little more starter. The only question I have is if you should let the loaf come to room temp after the cold proof before baking it. I noticed my oven spring wasn’t as good as it normally is and was curious if it was because I went straight from the fridge to the oven.
- Alexandra Stafford — December 3, 2025 @ 6:53 am Reply
  
  Hi Sloane, I think for a 6-hour cold proof, letting it sit at room temperature while the oven preheats isn’t a bad idea. For longer cold proofs (18-48 hours), the loaf can go straight from the fridge to the oven (after scoring it of course).
Beth Hamburger — December 3, 2025 @ 10:59 am Reply

I put my dough in the refrigerator over night after a light proofing. The next morning it was very lose, like someone had added more water. I brought it out and added a little more flour and shaped it and placed in a baton basket to rise. I baked it in a smaller dutch oven since it didn’t want to hold shape.
It rose great and tastes great. I would have liked more holes. What do you think caused the dough to lose its structure?
- Alexandra Stafford — December 4, 2025 @ 3:24 am Reply
  
  Hi Beth,
  It’s hard to say. It sounds as though it had over-fermented. When you say “light” proofing, can you elaborate? How many hours? Were you using a straight-sided vessel? How much did the dough increase in volume? What type of flour are you using? And are you using a scale to measure?
Karen — December 4, 2025 @ 7:41 am Reply

So happy! Followed recipe to the letter then baked in Ninja pizza oven and it has turned out perfectly. First of many sourdough bakes. Pizza dough next!
- Alexandra Stafford — December 4, 2025 @ 6:24 pm Reply
  
  Great to hear, Karen! Thanks so much for writing and sharing this 🙂 Hope you love the pizza, too 🍕🍕🍕
Traci — December 6, 2025 @ 7:20 pm Reply

My family tells me that it’s the best sourdough bread I have ever make, each time I make it. This is the best recipe I have tried!
- Alexandra Stafford — December 9, 2025 @ 7:46 am Reply
  
  Great to hear, Traci! Thanks so much for writing and sharing this 🙂
Mel — December 7, 2025 @ 2:53 pm Reply

I had almost given up hope with my sourdough journey, after starting last year (with my homemade starter) and continually making gummy loaves.

A friend shared your recipe with me, I re-strengthened my almost dead starter and just made the most amazing loaf I have ever made! The refrigeration tip to prevent over fermentation I think was the kick in the butt I needed!!

Question – what adjustments would you make when halving the recipe? This loaf yields a lot of bread, more than my partner and I will eat before it goes stale. I would like to make smaller loaves, more often, and that way I can have amazing bread all the time!!

Next up I will try your focaccia and pizza base recipes!
- Alexandra Stafford — December 9, 2025 @ 8:02 am Reply
  
  Great to read all of this, Mel! Thanks for writing and sharing your experience — so encouraging for others who have been discouraged by the sourdough process.
  
  To make a smaller loaf, just halve all of the ingredients. There will be no change to the mixing, bulk fermentation, shaping process. When baking smaller loaves, reduce the baking time by 5 minutes at each phase (covered and uncovered) but ultimately keep the loaf in the oven until it is browned to your liking.
Annie — December 8, 2025 @ 10:16 am Reply

I’ve been making sourdough for about three months now, and while I’ve had success, I’ve struggled to make loaves with a more open crumb. This recipe will now be my go-to! I was really nervous about whether my loaf would hold its shape because of the higher hydration (and it almost completely flattened during the bench rest before going into the fridge, haha), but I shouldn’t have worried. It turned out beautifully, and I think it’s my best loaf to date. Thank you so much! 🙂
- Alexandra Stafford — December 9, 2025 @ 8:13 am Reply
  
  Great to hear, Annie! Thanks so much for writing and sharing your notes/experience. So encouraging for other new-ish sourdough bakers 🙂
Scott G — December 8, 2025 @ 3:21 pm Reply

This is the best sourdough bread recipe I have used. A bit time consuming but the results are perfect every time.
- Alexandra Stafford — December 9, 2025 @ 8:14 am Reply
  
  Great to hear, Scott! Thanks for writing 🙂
Rita — December 11, 2025 @ 1:11 pm Reply

Fool proof recipe if you follow the instructions. I love making it and refrigerating for 48 hours
the taste if great and the crumb is light and airy. Thanks for this great recipe, I have deleted all other sourdough recipes in favour of this one.
- Alexandra Stafford — December 11, 2025 @ 7:57 pm Reply
  
  So nice to read this, Rita! Thanks so much for writing and sharing this 🙂
Tammy — December 12, 2025 @ 6:39 am Reply

I use this recipe all the time as I started my sourdough baking journey thank you for the detail. One question as I have a small family, do you freeze the cooked loaf or the dough?
- Alexandra Stafford — December 16, 2025 @ 4:36 pm Reply
  
  Great to hear, Tammy! I freeze the baked loaf. I have never had much success freezing sourdough dough — it just doesn’t revive the way yeast-leavened dough does.
Linda — December 12, 2025 @ 9:32 am Reply

Best one ever
- Alexandra Stafford — December 16, 2025 @ 4:38 pm Reply
  
  Great to hear, Linda!
Cara — December 15, 2025 @ 3:58 pm Reply

I’ve been using this recipe and I always get delicious bread!

I do have a question though: after bulk fermentation (size grew by 50%), I pre-shape it, and let it sit for 30 minutes. If I do the poke test, it bounces back quickly, which I believe is a sign that it’s underproofed. Is the idea that the dough will proof more in the fridge?

Or am I stopping bulk fermentation too early?
Rosemary Gallo — December 17, 2025 @ 12:22 pm Reply

Wow! Just wow! I’ve been making sourdough bread for a few years now and this is by far the best loaf ever! Beautiful crust, perfect crumb! I had to bake longer uncovered to get it close to 205 degrees and added 10 more grams flour for high altitude but other than that, I followed the recipe verbatim. Thanks so much!!
- Alexandra Stafford — December 21, 2025 @ 5:57 am Reply
  
  Great to hear, Rosemary! Thanks so much for writing and sharing your high-altitude notes…so helpful for others and glad you didn’t have to do to much tinkering to get it right. Happy holidays!
Laurie — December 20, 2025 @ 8:32 am Reply

Will this make 1 or 2 loaves if I have 10 inch oval bannetons?
- Alexandra Stafford — December 21, 2025 @ 5:26 am Reply
  
  One loaf 🙂
Sierra — December 21, 2025 @ 1:24 pm Reply

Have loved using this recipe! Curious your thoughts, if I shape the loaves into two mini loaves what would you suggest for cook times?
- Alexandra Stafford — December 22, 2025 @ 7:12 am Reply
  
  Reduce the cooking time by 5 minutes at each phase (covered and uncovered), but ultimately keep the bread in the oven until it is browned to your liking.
  
  Great to read this!!
Natasha — December 22, 2025 @ 2:58 pm Reply

If im using a loaf pan or coving it with a cake tin, should I lower the temperature for baking? I dont have a Dutch oven yet..