• Skip to primary navigation
  • Skip to main content
  • Skip to footer
NINNESCAH  HOMESTEAD
  • FOOD FROM SCRATCH
    • BREAKFAST
    • CAST IRON
    • DESSERTS
    • KOMBUCHA
    • HAPPY HOUR
    • MAIN DISH
    • PRESERVING FOOD
    • SOUPS
    • SOURDOUGH
    • VENISON
  • GARDENING
    • FALL GARDEN
    • SPRING GARDEN
    • SUMMER GARDEN
    • CHICKENS
  • HOMESTEADING
    • fall
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Facebook
  • Instagram
  • Email
  • Pinterest
×

Home » FOOD FROM SCRATCH

How to Bake a Loaf of Sourdough

December 28, 2021 by Meg 13 Comments

Jump to Recipe Print Recipe

The aroma of a fresh loaf of sourdough bread baking in the oven is probably one of the most comforting smells in the world. I'm going to break the process down into simple and scrumptious bite-sized pieces. Any baker, experienced or brand new, can easily follow this delicious artisan recipe!

A freshly baked boulle loaf of artisan sourdough sliced on a cutting board.

What is sourdough bread?

Sourdough bread is leavened naturally, meaning it rises by a sourdough starter. This is opposed to dough that rises 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 yeasts and bacteria. When it is healthy and active, a sourdough starter makes your sourdough bread rise.

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 make will make your bread rise.

How to make a sourdough starter: Days 1-3

Most home bakers make their own starter by combining flour and water and allowing the natural fermentation process to occur. The process is both art as well as science, but to quote Michael Crichton, "life will find a way.'

Day 1: Combine 113 (1 cup) grams of whole wheat flour with 113 (½ cup) grams of cool water. Store this mixture in a one quart glass container. Cover the container loosely and let it sit at room temperature for 24 hours.

Day 2: Most likely, no activity will be occurring at this point. It is possible to see a bit of bubbling or growth. Regardless of the level of activity, we are now ready to do our first discard and feeding. Remove half of the starter, 113 grams or ½ cup. Feed the starter with 113 grams each of flour and lukewarm water. Stir it up, cover loosely and let it sit for another 24 hours.

Day 3: Likely the starter will be showing a little life at this point: bubbling, growing and smelling a little funky. Now it is time to begin feeding the starter twice a day, ideally every 12 hours. Just like the previous days, half of the sourdough starter must be discarded and then 113 grams of flour and lukewarm water added back in. Stir and cover the starter. If the starter has not been growing or bubbling, repeat step 2 until activity occurs.

How to make sourdough starter: Days 4-7

Day 4: Weigh out 113 grams of starter, discard any remaining starter. This is a good time to wash the glass vessel. Place a rubber band around the vessel at the level of the starter. This will measure the growth activity of the starter and act as a gauge for the level of activity. Feed the starter 113 grams each of water and flour.

Day 5 & 6: Repeat the feeding and discarding for two more days. The starter will become very bubbly and have a fruity, acidic aroma. It will rise in the vessel after feeding, then gradually shrink down a bit when the activity slows and it needs to be fed again. Only use it for baking when it is at peak activity, nice and bubbly.

Day 7 (give for take a few days): Sourdough starter must be fed daily or twice daily when kept at room temperature. I typically store my starter in the refrigerator when I am not planning on baking in the upcoming days. A starter kept in the refrigerator can be stored for up to two weeks (or even longer) between feedings.

Step-By-Step How to Feed a Sourdough Starter

When is my starter 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. It is so satisfying, and incredibly messy, when I find my starer has spilled out of the container like a yeasty little volcano. In a perfect world, I want to use my starter 4 to 8 hours after it's been feed or when it has doubled. This will absolutely make the tastiest crusty bread with a soft and airy texture.

Every time I feed my starter, I place a rubber band around the vessel it is in to mark its height. This helps me watch it's growth and see when it has doubled in volume and is ready to be used.

If your starter is not doubling within 4 to 8 hours of feeding it, you should spend a few days focusing on growing the culture back to optimal health by feeding and discarding regularly. Typically I can repeat this routine for 2-3 days and my starter will become very active and happy.

Basic equipment for making sourdough bread

As an amazon associate, this post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

  • Bread flour
  • Salt
  • Sourdough starter
  • Water
  • a kitchen scale : This is linked to the one I use. It's simple and cheap.
  • large mixing bowl
  • swedish whisk: game changer for mixing dough!
  • dough scraper
  • proofing basket with liner
  • parchment paper
  • razor blade
  • dutch oven: I use both le crueset ($$$) and lodge cast iron ($)
  • sourdough bundle: this is very cost effective and what I currently use

5 steps to a perfect loaf of sourdough bread

making the dough

  1. Make the autolyse: In a large mixing bowl, combine 1 ½ scant cups of lukewarm water and 455 grams of all-purpose flour. Use your hands or a Swedish whisk to stir the mixture together. It will be sticky and messy, this is okay! Try to form it into a ball as best as possible. Cover the dough bowl with a tea towel and set a timer for one hour.
  2. Make the dough: Using a kitchen scale, add 100 grams of active sourdough starter and 11 grams of Himalayan salt to the autolyse. It is fine to substitute table salt, but I recommend baking with high quality salt. Time to get those hands messy! Fold in the starter and salt by pulling and pushing the autolyse towards the center, covering and pulling the starter throughout the mixture. A word of caution: do not overwork the dough. I usually try to accomplish this step in less than ten kneading repetitions. Cover with a tea towel and set a timer for thirty minutes.
  3. Stretch, fold & rest: Every thirty minutes for the next two hours (4 repetitions total), work the dough gently by pulling the edges towards the middle. This is basically adding shape and tension to the dough ball. I typically do six sets of stretching and pulling, taking care not to actually knead the dough and accidentally pop the air bubbles that create an airy and light loaf.

proofing, fermenting & baking

  1. Rest, proof & ferment: After the last stretch & fold, place the dough ball on the counter top and gently pull it towards you. Do this several times from each direction, adding tension and a round dome shape to the loaf. Let the loaf sit on the counter for ten minutes before transferring to a floured proofing basket to ferment in the refrigerator for 12-24 hours.
  2. Baking: Preheat the oven & dutch oven to 475 for one hour. Once the oven is thoroughly preheated, invert the proofing basket onto a piece of parchment paper. The dough can be scored with a razor blade in a decorative pattern. This allows the heat to escape in a controlled way, creating a beautiful pattern in the process. Place the loaf and parchment in the HOT dutch oven with the lid on. Bake for 35 minutes, then remove the lid and bake for ten minutes more.
sourdough loaf cut in half to show the texture of the bread

Troubleshooting disappointing sourdough

Learn from me! I've seen all sorts of problems in my sourdough journey.

  • Using a weak starter or not using starter at its peak.
  • Improper ratio of flour to water, usually from eyeballing and not weighing.
  • Over fermentation: letting the bulk fermentation (first rise) go too long, aka forgetting about it. 
  • Using too much whole wheat flour. In my kitchen, I've found that substituting ⅓ whole wheat flour for white is the highest I can use. The dough begins to feel stiff in my hands and the finished loaf is coarser the more I add.

More sourdough recipes

Are you hungry for more sourdough recipes? I've got you covered!

Simple Sourdough Focaccia

Sourdough Coffee Cake

Cheesy Sourdough Starter Discard Crackers

Easy Sourdough Crackers

Sourdough Cinnamon Crunch Bagels

Sourdough Banana Bread

20-Minute Breakfast: Sourdough Crepes

Easy Sourdough Pizza Crust

Perfect appetizer: Sourdough Pizza Bread

Sourdough Pancakes

If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead

Sourdough bread, fresh from the oven!
Print Recipe
5 from 6 votes

Easy Sourdough Bread

This is an easy sourdough bread, perfect for beginner bakers!
Prep Time3 hrs
Cook Time45 mins
fermentation12 hrs
Total Time15 hrs 45 mins
Course: Appetizer, brunch, Side Dish
Cuisine: American
Keyword: banana bread, side dish, sourdough
Servings: 12 servings
Calories: 146kcal
Cost: $5

Equipment

  • Mixing bowl
  • scale
  • banneton
  • dutch oven

Ingredients

  • 455 grams All-Purpose flour
  • 1 ½ cup water
  • 100 grams sourdough starter active
  • 11 grams sea salt

Instructions

Make the dough

  • Make the autolyse: In a large mixing bowl, combine 1 ½ scant cups of lukewarm water and 455 grams of all-purpose flour. Use your hands or a Swedish whisk to stir the mixture together. It will be sticky and messy, this is okay! Try to form it into a ball as best as possible. Cover the dough bowl with a tea towel and set a timer for one hour.
    The first step of making a loaf of sourdough bread is combiner the flour and water to make an autolyse.
  • Make the dough: Using a kitchen scale, add 100 grams of active sourdough starter and 11 grams of Himalayan salt to the autolyse. It is fine to substitute table salt, but I recommend baking with high quality salt. Time to get those hands messy! Fold in the starter and salt by pulling and pushing the autolyse towards the center, covering and pulling the starter throughout the mixture. A word of caution: do not overwork the dough. I usually try to accomplish this step in less than ten kneading repetitions. Cover with a tea towel and set a timer for thirty minutes.
    A hand holding dough ready to be formed into a ball.
  • Stretch, fold & rest: Every thirty minutes for the next two hours (for repetitions total), work the dough gently by pulling the edges towards the middle. This is basically adding shape and tension to the dough ball. I typically do six sets of stretching and pulling, taking care not to actually knead the dough and accidentally pop the air bubbles that create an airy and light loaf.
    A bowl of sourdough dough covered with a beige plaid tea towel resting on the counter.

Proof, Ferment & Bake

  • After the last stretch & fold, place the dough ball on the counter top and gently pull it towards you. Do this several times from each direction, adding tension and a round dome shape to the loaf. Let the loaf sit on the counter for ten minutes before transferring to a floured proofing basket to ferment in the refrigerator for 12-24 hours.
    Putting the dough in a banneton to ferment.
  • Preheat the oven & dutch oven to 475 for one hour. Once the oven is thoroughly preheated, invert the proofing basket onto a piece of parchment paper. The dough can be scored with a razor blade in a decorative pattern. This allows the heat to escape in a controlled way, creating a beautiful pattern in the process.
    Using a lame to cut a decorative pattern in a loaf of sourdough bread
  • Place the loaf and parchment in the HOT dutch oven with the lid on. Bake for 35 minutes, then remove the lid and bake for ten minutes more.
    A baked loaf of sourdough that has been freshly sliced on a wood cutting board.

Notes

Troubleshooting disappointing sourdough

Whenever I have had trouble with the texture or quality of a sourdough loaf, it almost always can be attributed to one of these factors:
  • Using a weak starter or not using starter at its peak.
  • Improper ratio of flour to water, usually from eyeballing and not weighing.
  • Over fermentation: letting the bulk fermentation (first rise) go too long, aka forgetting about it. 
  • Using too much whole wheat flour. I've found that substituting ⅓ whole wheat flour for white is the highest I can use before the loaf texture becomes too dense.

Nutrition

Calories: 146kcal | Carbohydrates: 31g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 358mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g | Calcium: 7mg | Iron: 2mg
Affectionately yours, Meg
« Comforting Rotini With Broccoli And Tuna
Stuffed shells with pumpkin marinara »

Reader Interactions

Comments

  1. Tiffany Potter

    January 24, 2023 at 2:35 pm

    5 stars
    This recipe saved me! I was trying to hard to make some and was messing up with the ratios! Love Meg and all of her recipes! I can’t wait to try more!!! <3

    Reply
  2. Elisa

    January 24, 2023 at 3:33 pm

    5 stars
    This is a PERFECT beginner recipe that produces delicious sourdough every time!

    Reply
    • Meg

      January 27, 2023 at 8:27 am

      I am so glad you loved this sourdough recipe! Happy baking!

      Reply
  3. Anna Stutzman

    January 24, 2023 at 6:53 pm

    5 stars
    This was the first recipe I tried when I first started making sourdough. It's very beginner friendly and delicious!

    Reply
    • Meg

      January 27, 2023 at 8:32 am

      Thank you for sharing, Anna! It makes me so happy to hear new bakers loving this recipe! Have a wonderful day!

      Reply
  4. Barbara Kem

    January 24, 2023 at 8:55 pm

    5 stars
    Hi Meg! Love your Sourdough recipe and tips. My first time making Sourdough starter and bread and the recipe and blog were detailed so I could feel confident baking this bread from scratch. Videos were very helpful

    Reply
    • Meg

      January 27, 2023 at 8:29 am

      Barbara, thank you so much for the kind review! I am so glad this recipe helped you make your first sourdough starter. I can't wait to see what you make in the future!

      Reply
  5. Lori Hine

    January 24, 2023 at 9:56 pm

    5 stars
    I’ve been wanting to make sourdough bread for some time now but it always seemed intimidating and a lot of work. Until I found this recipe! My starter came out beautiful and is getting stronger every day. I’m excited to keep going and start customizing some fun flavors! Thanks Meg!

    Reply
    • Meg

      January 27, 2023 at 5:50 am

      And now we bake! I'm so glad you are joining me in this little baking obsession! Have a happy day, Lori!

      Reply
  6. Tianna

    January 29, 2023 at 11:59 am

    5 stars
    Meg has a way with perfecting a recipe and process! definitely listen to her recommendations & if you have certain flours you want to try or use she will try to help you out on things that have helped her. The bread is fantastic!

    Reply
    • Meg

      February 03, 2023 at 5:17 pm

      Tianna, thank you for your kind words! I'm so glad you are loving the sourdough recipes and have found ways to adapt them to your family's needs.

      Reply
  7. Jennifer Thiessen

    January 30, 2023 at 3:10 pm

    Hi! I am on day 3 of the starter, and have been feeding it with while wheat flour. I rememberd you mention in an Instagram story that you feed your starter with all purpose flour, so should I do that from here on out? Thanks!

    Reply
    • Meg

      February 03, 2023 at 5:16 pm

      The 'by the book' answer is to feed it whole wheat flour in the beginning, but yes, I do feed mine all-purpose now. If you are seeing bubbles and activity, you can switch over and shouldn't run into any problems!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

STILL HUNGRY?

A Birdseye view of a chocolate sourdough bundt cake that has a few slices removed to show the inside of the cake.

Sourdough Chocolate Cake

A stack of freshly made einkorn and sourdough tortillas on a white plate with lime wedges and corn in the background.

Sourdough Tortillas

a strawberry cheesecake pastry.

strawberry cheesecake tart

A baked sourdough pizza bread in a white baking dish with tomatoes and mozzarella cheese.

Sourdough Pizza Bread

A birds eye view of plates of pancakes with whipped topping garnishes and maple syrup on a white background.

Sourdough pancakes

A whole raw chicken cut into eight bone-in pieces on a white platter with onion and carrots.

how to make chicken broth

A sourdough pizza crust in a cast iron skillet that has been par-baked.

easy sourdough pizza crust recipe

A square-cut homemade marshmallow dusted with powdered sugar showing the air pockets and delicious inside.

homemade marshmallows

A white 9X13 baking dish with handles showing a detailed unclose view of the venison breakfast casserole from above.

venison breakfast casserole

a slice of chocolate delight showing the silky layers of pudding.

chocolate delight

A wire cooling rack with freshly iced cranberry orange cookies evenly spaced over parchment paper.

cranberry orange cookies

A half gallon mason jar filled with pickling lime and eggs.

How to Preserve Eggs

A white dish with scalloped edges filled with a shepherd's pie with a lightly browned mashed potato topping.

venison shepherd's pie

A close up image of a sourdough chocolate chip cookie that shows the glossy semi sweet chocolate glistening with a melted fresh-from-the-oven glow and a sprinkle of French salt.

Sourdough Chocolate Chip Cookies

A sourdough discard pumpkin muffin on a white marble platter with the wrapper partially off and several glasses filled with milk in the background.

Sourdough Pumpkin Muffins

An oreo icebox cake that has had a corner piece removed and the inner layers of peanut butter and chocolate pudding are exposed.

Oreo Icebox Cake

a charcuterie board of toasted pumpkin seeds and vegetables.

how to roast pumpkin seeds

Raising meat chickens: What we learned during our first season

lemon buttermilk bundt cake on a cooling rack garnished with lemons and fresh pink flowers

old fashioned lemon buttermilk bundt cake

peach cobbler a la mode with vanilla ice cream on white dishes

fresh peach cobbler

Garden Fresh Mexican Style Sweet Corn

Broccoli and cheddar soup in a white stoneware bowl with a swirl of cream to garnish.

Simple Broccoli & White Cheddar Soup

An italian cream cake on a white cake plate covered in toasted coconut

Old Fashioned Italian Cream Cake

A freshly baked loaf of chocolate sourdough banana bread on a wood cutting board with chocolate chips, creamy butter and a glass of milk.

fudgy sourdough banana bread

Cadbury mini egg easter cookies on a baking sheet with glasses of milk

Easter Cookies With Mini Cadbury Eggs

Three yogurt parfaits in mason jars with maple syrup and berries.

how to make yogurt in an instant pot

A trio of sourdough bagels in a round aluminum pie pan served with cream cheese.

Sourdough Bagels With Dried Fruit

four street tacos on a vintage white platter with limes and cilantro garnishes.

Sweet Potato Street Tacos

Hot tomato and mozzarella crostinis fresh from the oven on an aluminum baking sheet with tomatoes and basil for garnish.

mozzarella and tomato crostini

A white stoneware bowl filled with caprese salad made with strawberries, mozzarella, Avocado, basil and tomatoes.

simple caprese salad with avocado and strawberry

three bowls of butternut squash curry garnished with limes and tomatoes.

butternut squash red curry

A platter of apple slaw on a brightly colored napkin with apple and scallion garnishes.

Apple Slaw

3 plates of Pulled pork and garlic mashed potatoes served with barbecue sauce.

Pulled Pork in the Instant Pot

A freshly baked cheesecake tart with fresh blackberries and dusted with powdered sugar.

simple blackberry cheesecake tart

a juicy venison burger served with cheddar cheese and oven fries with slices of thick cut bacon. It's being served up in a mini cast iron skillet over a bed of fresh oven fries with a frosty glass of beer.

best venison burgers

best chocolate banana muffins

A cast iron skillet full of freshly baked easy oven fries on a striped tea towel served with ketchup.

oven fries | easy baked French fry recipe

Freshly baked cheesy sourdough starter discard crackers broken apart and cooling on a galvanized baking sheet.

cheesy sourdough starter discard crackers

a bowl of fresh Italian soup with parsley and parmesan next to an olive wood cutting board.

Italian Wedding Soup with Venison Meatballs

the best banana muffins with einkorn flour stacked haphazardly on a stoneware plate with milk in the background.

the best banana muffins with einkorn flour

a beautiful glazed bundt cake on a cooling rack with dried flowers in a glass vase blurred in the background.

Buttermilk Bundt Cake With Bourbon Glaze

Blueberry cheesecake muffins on a rectangular platter and fresh blueberries and lemons.

so freaking good: cheesecake muffins with blueberries and lemon

three plates of pumpkin ricotta and shells

Stuffed shells with pumpkin marinara

Creamy tuna and broccoli rotini served on a stoneware plate with lemon pepper and fresh parmesan garnish.

Comforting Rotini With Broccoli And Tuna

sourdough starter discard coffee cake on a cooling rack

Sourdough Starter Discard Coffee Cake

Snickerdoodles on a cooling rack with some milk

the best snickerdoodle recipe

FREE E-BOOK!

Copyright © 2023 NINNESCAH HOMESTEAD on the Foodie Pro Theme