Think you can’t bake fresh, homemade sourdough bread? This easy sourdough bread recipe—trusted by beginner bakers for over a decade—shows you how, step-by-step. No yeast. No kneading. No noise. Just simple ingredients and 10 minutes hands on time for soft, crisp sourdough bread at home.
Reader review
“I have tried MULTIPLE sourdough bread recipes and this one has been the very first to make a successful (fully risen) loaf of bread. I am relatively new to sourdough and for some reason, the other recipes just didn’t produce good bread. These instructions and detailed explanations really make a huge difference to someone who is new to the world of sourdough.”
—Savannah
To anyone who thinks their sourdough bread isn’t good enough, I get it. Back in 2013, I set a goal: bake more bread. I tested, failed, succeeded (and tried again). What began with an easy no-knead artisan loaf eventually led to the holy grail: homemade sourdough bread.
Admittedly, I had beginner’s luck. My early loaves were light, plump and airy, everything you want sourdough to be! And then? Down the rabbit hole I went: Hydration? Baker’s %? Proofing times?
Now, with 13+ years baking experience and a professional culinary background, I know what holds people back: the confusion, hesitation, comparison. I teach from a straight forward practical perspective because sourdough is not just a written recipe; it’s an understanding.
This recipe has been the most popular on my blog for over a decade- millions of views and the inspiration behind my bestselling book Artisan Sourdough Made Simple, a deeper dive into sourdough bread recipes. So, if you’re at the end of your rope (and just want to make good bread), you’ve made it. Welcome to the journey.
What Sets My Recipe Apart:
- One bowl, 5 ingredients
- Olive oil = soft, plush crumb & crisp, golden crust
- No stand mixer
- No bread machine
- Flexible baker’s schedule
- Personalized support in the comments
But before we make bread, let’s discuss what drives it: your sourdough starter. Once you understand what it is, and how it works, your path will be crystal clear. Have questions? Ask in the comment section. I respond with personalized help.
Where To Get A Sourdough Starter
A sourdough starter is a live fermented culture of flour and water. It naturally leavens bread dough without commercial yeast. There are all different types: homemade, purchased or gifted (ask a fellow baker!). I use two different starters at home: one I made myself, and a vibrant Australian starter gifted from my friend Celia.
But is doesn’t stop there. Once your have a starter, it must be kept alive and well with regular feedings to maintain its rising power. Sourdough is not static; it’s a living process. Here’s my personal feeding schedule which you can adapt to suit your style:
How To Feed Sourdough Starter
- Remove and discard half of your sourdough starter
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
- Let rise at room temperature (loosely covered or airtight) ideally 75+F until bubbly, active and double in size (2-12 hrs). I use this sourdough starter jar.
Recommended Reading: Feeding Sourdough Starter: My Best Tips & Tricks
When Is Sourdough Starter Ready To Use?
Your fed starter is ready to use when it’s bubbly, active and doubles in size. This can take 2-12 hours or more depending on the temperature and strength of your starter. My best advice? Be patient, plan ahead, and make sure your starter is in a warm spot (ideally 75 F). The process is not instant.
Float Test: If you’re unsure whether your starter is ready, drop 1 tsp at peak height into a glass of water. If it floats to the top it’s ready to use. If it sinks, feed your starter again.
Storing Your Starter
Most people don’t realize that your feeding schedule is directly related to your baking preferences. If you only bake a few times a month, store your starter in the fridge and feed it once a week. If you bake often, store it at room temperature and feed it once a day.
How To Make Sourdough Bread: Step-By-Step Recipe
To Start: Feed your starter until it’s bubbly and active first (remember this can take anywhere from 2-12 hours, so plan ahead). Then mix the dough. Detailed instructions follow below. For a printable recipe & sample baking schedule, scroll to the end.
Step 1: Mix The Dough
- Add water, sourdough starter, and olive oil to a large bowl. Whisk well to combine, making sure the starter is fully dissolved. Then add the bread flour and salt. Continue mixing (I use a fork at this point) until the flour is absorbed. The dough will feel rough and shaggy, which is normal.
- Cover the bowl and let rest (autolyse) for 30 minutes to 1 hour at room temperature. Then shape the dough into a rough ball (it doesn’t have to look perfect).
Tip: Weigh your ingredient with a digital kitchen scale. Measuring cups vary in size and don’t account for ingredient density which can lead to dry, dense, or overly sticky dough.
Why Autolyse Matters
Autolyse is the first rest after mixing bread dough. It jumpstarts gluten development without kneading, making the dough stronger, stretchier, and easier to shape I never skip it. For this recipe, rest for at least 30-45 minutes (or when time permits, I’ll do 1 hour for an even softer, more manageable dough). To learn more about common sourdough bread terms read my Sourdough Baking Glossary. I’ve included the only 12 you need to know!
A Note on Salt: Some bakers only add salt after autolyse, believing it slows down gluten development. I’ve followed that method for years, but now mix everything at once. It’s simpler, faster, and still makes excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Want To Add Inclusions?
Mix in flavor additions after autolyse, when the dough is softer and more pliable. This is another reason not to skip the autolyse step. Alternatively, inclusions can be added during the first stretch and fold.
A few ideas:
- Roasted garlic
- Chopped olives
- Fresh or dried herbs (rosemary, thyme)
- Seed or nuts
- Cheese
- Dried fruit (raisins, cranberries)
- Jalapeños
Step 2: Bulk Rise
Now the dough is ready to rise. Cover the bowl with lightly oiled plastic wrap so the dough doesn’t stick to the top, or transfer to a dough tub. Let rise at room temperature, about 68-70 F (20-21 C).
How Long Does It Take For Sourdough Bread To Rise?
The dough is ready when it’s puffy, slightly domed and nearly double in size. This can take 3-12 hours depending on room temperature, the quantity and strength of your sourdough starter, and seasonal conditions. All variables work together. See my example below:
For My Sourdough Bread Recipe (with ~150 g sourdough starter):
- In the summer: ~2-4 hours @ 80 F (26 C)
- In the winter: ~10-12 hours @ 68 F (20 C)
Diving Deeper: Temperature controls time. This is where I see the majority of beginner baker’s make mistakes- the temperature is overlooked. Sourdough takes longer to rise than yeasted bread, and it’s highly dependent on your specific environment. My kitchen might be 75 F. Yours? 68 F. Watch the dough, not the clock. For more details and troubleshooting read my companion article: Why Won’t My Sourdough Bread Rise?
Stretch And Fold The Dough (Optional Step)
About 30 minutes into the bulk rise, you can perform a series of “stretch & folds” to strengthen the bread dough. This step is not mandatory; however it has the potential to add height and structure to the finished loaf. Check out my how to stretch and fold sourdough guide to learn more, step-by-step. It’s easy and fun to do!
Step 3: Divide & Shape The Dough
At this stage, remove the dough onto a lightly floured surface. For two smaller loaves, divide the dough in half. For a single, standard size loaf leave it whole.
How To Shape A Round Sourdough Boule (Loaf)
Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle to form a tight round. This creates surface tension for better oven spring. You can also try the envelope-style fold.
Tip: I used to get so nervous when shaping bread dough because you only had one chance to get it right. So intuitively, I would practice using a piece of Play-Doh or with a kitchen towel to go through the motions at my own pace.
Step 4: Choose The Right Baking Pot
If you want bakery-style results, bake sourdough bread in a Dutch oven. Why? Pots trap steam which is the secret to homemade sourdough with bold rise and golden crust. Without steam, the crust will set too fast casing the loaf to harden, split or bake unevenly (I’ve been there and it’s not pretty).
What If You Don’t Have A Dutch Oven?
You’ll need another oven-safe pot with a lid to create steam. It must be able to withstand up to 450 F/232 C (lid and handles included).
A few options:
- Enamel roasting pan with lid (or sheet pan to cover)
- Cast iron skillet with upside down roasting pan to cover
- Covered sandwich loaf pans
- Clay Baker or Romertopf (soaked first)
- Preheated baking stone w/ metal bowl to cover
Here’s what happened to me: I tried the “no pot” baking route in the past, using just about everything from pizza stones, to baking sheets with no luck! The crust always hardened too quickly. Then I tried various steaming methods to remedy this (e.g. ice cubes in a hot pan, spraying my loaves with water) but my personal oven could not retain enough moisture. The environment was always too dry. For me, using a Dutch oven was the only reliable solution that worked with consistent results.
Step 5: Second Rise (Proofing)
- After shaping, your dough needs to rise again. To do so, generously dust the bottom of your Dutch oven with cornmeal, or line with non-stick parchment paper to prevent sticking. Gently place the dough inside (see tip below)
- Let the dough rise for 30 minutes to 1 hour, or until it’s visibly puffy and no longer feels dense. It doesn’t need to double in size. While the dough proofs, preheat your oven to 450 F (232 C).
Tip: Want better shape and structure? Proof the dough in a cloth-lined, 8-inch bowl or banneton instead of directly in the Dutch oven. This will contain the dough and hold its shape without spreading.
Step 6: Score The Dough
- Right before the dough goes into the oven, make a shallow slash down the center of the dough, about 2-3 inches long. Use a sharp serrated knife, paring knife or bread lame. This lets the steam escape, and allows the bread to “bloom” or expand in the oven.
- Admittedly, this step is a bit nerve racking, so I don’t want to gloss over it. Be quick and confident. I’ll share what my sourdough mentor told me: “Slash with panache!”
Step 7: Bake The Bread
You’re at the finish line now! Bake on the center rack (lid on) for 20 minutes. Then remove the lid. Your bread will look pale and slightly shiny. Then finish baking (uncovered) for 40 minutes or until the crust is deep golden brown. The internal temperature should be 205-210 F/96-98 C.
Tip: During the last 10 minutes of baking, crack open the oven door to let the moisture out. This creates a crispier crust. Or, remove the bread from the pot and bake directly on the oven rack. The latter creates the crispiest finish.
Step 8: Cool & Slice
Cool the bread on a wire rack for at least 1 hour before slicing. Be patient! If you cut into it too soon, the texture will be damp and gummy. Life’s too short for sub par bread.
Final Thoughts
There are a gazillion sourdough bread recipes out there. No two loaves look alike. Start with this guide, master the basics and then branch out: try my golden sourdough focaccia recipe, this easy sourdough sandwich bread, or my one-bowl sourdough pancakes for breakfast! Once you have a few loaves under your belt, the process will become an imminent rhythm and you’ll become a sourdough pro in no time.
Sourdough Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
Sourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
New to sourdough? This easy beginner sourdough bread recipe makes the best artisan-style loaf at home with just 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil—my signature addition—known for creating a light, plush crumb and a crisp golden crust. Follow my clear, step-by-step instructions and video guidance to bake fresh sourdough bread with confidence (even on your first try!).
Ingredients
- 150g bubbly, active sourdough starter
- 250g warm water (see Note 2)
- 25g olive oil
- 500g bread flour (not all purpose flour)
- 10g fine sea salt
- fine ground cornmeal or non-stick parchment paper
Notes, Tips & Equipment
- For best results, please weigh your ingredients using a digital scale. Because measuring cups vary in size and shape, they are not accurate for bread baking. You want the flour to water ratio to be correct!
- For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl or proofing basket (instead of the Dutch oven) for the second rise.
- You will need a 5 1/2 or 6 quart Dutch oven for baking
- This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make The Dough
In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then squish everything together with your hands to incorporate all of the flour. The dough will be dry and shaggy.
Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
After the dough has rested: return to the bowl and work the dough into a rough ball, about 15 seconds.
Note: For the dough, I’ve given a range in water quantity (see ingredient list above). If using 250 g of water, the texture at this stage will be quite dry and stiff. If using an increased amount of water, approximately 300-325 g, the dough will be more wet. Both textures are normal, depending on which route you take.
Bulk Rise
Cover the bowl with lightly oiled plastic wrap (alternatively, transfer the dough to a high-sided dough tub with lid and measuring marks). Let rest in a warm spot to rise, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.
Note: The bulk rise time can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your sourdough starter, and your current room temperature. This will be different for everyone. For example, in the summer rise times can take anywhere between 2-4 hours @ 80 F/ 26 C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
Optional Step: Stretch & Fold The Dough
During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about 1 hour apart. Although this step is not mandatory, it has the potential to increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
Note: Doughs made with 250 g of water vs. 300-325 g of water will feel completely different. The former will be more stiff; the latter will have more elasticity. When in doubt, always give the dough extra rest time in between sets if it won’t stretch with ease.
Shape The Dough
Remove the dough from the bowl onto a lightly floured surface. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
To shape: Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.
Note: When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.
Second Rise
Now the dough needs to rise again, but for a shorter period of time. If you’ve used 250g water in your dough, you can do a free form second rise in the Dutch oven (if not, see note directly below). Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside of the pot, cover and let rise for about 30 minutes to 1 hour. The dough ready when it is slightly puffy but not double in size. Preheat your oven to 450 F/ 232 C towards the tail end of the second rise.
Note: If your dough contains more than 250g water, omit the free from rise. Your dough will spread. You’ll need to do the second rise in a cloth-lined, floured proofing basket instead. The basket will hold its shape to prevent spreading.
Score The Dough
Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, razor blade, sharp paring or a small serrated steak knife. The cut should be about 1/4-inch deep.
Bake The Dough
Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a damp and gummy texture.
Comments
Tina says
I’ve been cooking and baking forever but never tried my hand with sourdough. My daughter brought me some starter when she came to visit in mid Dec. I’ve been faithfully feeding weekly with the 1:1:1 ratio and keeping in the fridge. She didn’t give me a recipe for making bread. Bought a Dutch oven (at Goodwill, of course) and decided to finally make bread. I found your recipe and followed it exactly (may not have had 150g of starter, may have been less). Started early in the morning, fed my starter just once. Did the bulk rise in my furnace room at 75-77 degrees covered and checked every 2 hrs. Did no stretches at all. Baked as directed. Cooled it overnight and cut it this morning. Absolutely gorgeous.!!!! Easiest sourdough recipe EVER!!!
Steven Trogal says
Hi, Your recipe looks like the clearest I have come across.
However, I do not understand the point of discarding starter.
This looks like complete wastage. Every recipe I have come across does this discard but NOBODY gives a satisfactory explanation of why.
Why not simply make the starter using less, say half the quantity of flour and water?
No wastage.
I only want to make sourdough bread.
Also can I substitute water for the olive oil?
Olive oil prices have gone through the roof here in the UK.
Many thanks.
Emilie Raffa says
Hi Steven! In my experience, the process of discarding sourdough starter is widely misunderstood. I’ve written a separate article to provide further clarification. You can access it here: Sourdough Discard 101.
At a glance, discarding is necessary to refresh and balance the acidity levels within the starter itself, and to prevent it from growing exponentially in size. Good quality discard can be utilized to make a variety of sourdough discard recipes like sourdough pasta or pancakes. Alternatively, create a levain which is essentially taking out only what you need from your mother jar of starter and feeding it in a separate bowl to activate for baking. Hope this helps!
Sandra Exley says
Can you bake in cast iron Dutch ove
Joanna Garaventa says
Hi
My bread didn’t rise much but was very flavorful and had a great crust!
Tracy Campanaro says
Hi! I messed up on the discarding I am on day 5 and have only been discarding 60g of started and adding 60g water and flour. Do I need to start over? I’ve already feed my started today.
Thanks!
Anne Hund says
We’re on our 3rd starter with no luck. Followed all directions. We’ve been starting with whole wheat flour and then feeding it with all purpose. Just doesn’t want to double and is lacking lots of bubbles. We live in CO so maybe an altitude issue… please help!
M says
Do I not need to preheat the Dutch oven?
Lidia says
The first two times I used Trader Joe’s organic all-purpose flour and the bread turned out amazing. This time I’m using Kings Arthur bread flour and I’m curious how different it’ll turn out. Each time l cold proofed the dough for 48 hrs. I’ve tried couple different recipes for sourdough bread but this recipe is by far the best. Thank you!
Maria Bidgood says
Do I need to make adjustments of the recipes for high altitude baking?
Cp says
This recipe gets the most compliments! Thank you!
ika says
I’m a bit confused, at which steps I work on the dough that it look”soft” ? I see “After the dough has rested: return to the bowl and work the dough into a rough ball, about 15 seconds.” but I don’t think 15 secs will be enough for me lol or I just never work on the dough, except only at the stretch&fold time
Lauren says
Hi! I’ve loved your recipe and it was the first one I ever used to bake sourdough. One thing I’m finding is that sometimes the oil does not mix in very well and forms clumps in the bread. Do you have recommendations for how to prevent that from happening?
Fiona says
Not an expert but I experienced this too and what solved it for me was putting a small amount of the flour in first (~100g or so) and stirring until smooth, then proceeding to add the rest of the flour
Sue says
I’m new at sourdough baking . I had tried numerous recipes and techniques with varying results, until I tried your recipe with the olive oil. It was amazing, delicious and friends totally raved about the bread!! I live in Hawaii and fellow bakers here mentioned that our climate and humidity may be variables for us. Thank you!!!!!
Bertha says
First time making sourdough bread and it turned out amazing. Thank you for the easy to follow instructions.
Scott Hellesto says
The recipe is shockingly simple and a great jump-off point! I’ve made sandwich loaves and boules that are solid and delicious. I currently have 24 dinner rolls in their final proofing! This recipe takes the guesswork out of a fun hobby!
Irm says
Hi! This article is sooooo helpful and clear! Thank you!
One question: when you use a Dutch oven to bake, with the second rise, you say put in the pot, and preheat your oven.
But don’t i need the Dutch oven empty in the oven to preheat it with? That it will slowly get on temperature?
Sharon says
I am new to sourdough and love the detail on your website. I’ve tried this recipe and the all-purpose flour version. I decided to buy your book and baked the basic sourdough bread this morning. It tastes amazing! I do have one question on the bake time. My loaf has a blackened base and is very well done compared to the image in the book. Should I reduce temperature or time?
Thank you!
Kate Denholm says
Hi.
I have a question about feeding the starter please.
You say to feed prior to baking to activate it. Once activated and you take 150g of the starter for baking, do you have to use the 1:1:1 method to feed back up what’s left in the jar?
Hope that makes sense. Thanks for your advice.
Amanda R says
Is it okay to do the Bulk Rise while I’m gone? Is it possible for it to set too long? It’s possible it will set for about 6.5-7 hours. It is winter so it may need longer anyways but just wanting to confirm if setting longer in the bulk rise step can cause an issue? Thank you!!
Aleyna says
What temperature of water does the 250g need to be?
Katie N says
Thank you, thank you, thank you! I hadn’t tried to make a loaf in over a year after multiple sub-par attempts. The only thing though is I didn’t have bread flour. So I let it go for an hour before two stretch and folds an hour apart. Your tips were very helpful. I haven’t cut it yet but it looks beautiful! 🤩
Maria Bidgood says
My 2nd day starter had a crusty top. What do I do?
Azzy says
Hi! My bread worked out well the first time I baked it, although a bit dense. Same after the third loaf. What’s the trick to create an open crumb/airy holes?
Thanks!
Romy says
I started making sourdough this past summer and have used every recipe I have found online for beginners. My parents are elderly and love having a toasted slice of it for breakfast each day. After experimenting with so many recipes, they say that hands down this one is the best!
MrsJennifer M Wright says
How much sour dough starter to how much flour and olive oil please
Colleen says
Can I half this recipe?
Nicole says
I had mini loaf Pans. So I divided the recipe into 4 loaves which were delicious. so it should world halfed too. I just cut the cooking time by about a third.
Wendy says
Hi I my starter is ready to make my bread but it’s two o’clock in the afternoon will I have time to make it before I go to bed at twelve o’clock?as it New year eve I same staying up later.?when I made my first bread I felt in to proof the second time on my work top and wend to bed.to bed.Well it over proofed then I put in in the fridge it rise very much very when I baked it.i was a heavy,I need help please
Amanda Dumas says
Love this recipe! I just did one with 300g water and one with the 250g and both came out really nice!! Very pleased with this and looking forward to my next loaf that is BFing now with inclusions (lower hydration recipe). Thank You for all the great info on this website!!
Jenny says
I used this recipe to make first ever loaf of sourdough and it’s delicious! After a month of growing my starter, I was nervous to make my first loaf. Thank you for making it so easy for newbies to follow!
Janis Reed says
So after my starter has developed, and I am feeding it to keep it going, do I, remove an amount of the starter (how much), and then put in flour and water (equal amounts). Is that right? Thanks very much
Jordan says
Yes! Equal weight of water and flour mixed back into the starter. I usually change jars at this point as well. The amount of starter left does not matter as well.
John Harvey says
I received a starter kit by a company named Kikkerland for Christmas. The recipe is at odds (and simpler) than yours and others I have seen. Basically, 60g each rye/whole wheat and water, followed by adding 10g rye/whole wheat and 15g water on days 2-7; no all purpose flour, no discard. Will this work?
Gail says
Getting ready to start my first loaf(s). I actually have two starters, which I bought. Came from different places, just because I like to experiment. I’m feeding them every day in preparation for my first loaf(s). But what happened today? I’ve done everything exactly the same to both starters, and discovered this morning one is NOT bubbling and doubled and the other is. What’s up with that?? It’s cool in the house and they are in a cabinet, mostly covered (lid cocked off to the side.)
Also: shall I preheat the Dutch oven?
I’ll report back on my results. Merry Christmas!
Jessine Dew says
I wanted to know how to start sourdough bread and how to feed it every day
Julie says
I’ve been making your sourdough recipes for about two years now but with the cooler winter weather we came up with a DIY proofing box. What temperature would you set it for and with the regulated temperature would you change the rising times? Thank you!
Chris says
I would love to see and know how you made your proofing box.
Nell F McKay says
Hello, I have followed your recipe and had fun making a few loaves. I also ordered your book and the recipe is a little different from what is here on your website. Is there another book that more closely follows your website?
Additionally, I have an ad blocker on and can not get onto this site unless I remove it. I am very disappointed that I would have to leave myself open to possible problems if I follow you. I think you are terrific but I’m going with internet safety. Thank you for all the help I have received so far and I wish you the best. Nell
Allyssa says
HELP! Everything was clearly laid out in your instructions but for some reason i keep getting a flat, dense abd gummy bread. I’m using starter that has doubled in size, and because my house is colder (69F) I’ve increased rising/bulk fermentation time. My dough appears to rise but still feels very dense when shaping. What am i doing wrong???
Keith says
This is a terrific, simple recipe, I love it, and something I can easily do weekly. I prefer the reduced water content (did 300g), and let the dough rise 12 hrs overnight in a cold oven after 2 “stretch-n-folds.” My house temp is 70F. Had not had good results with refrigerating dough overnight or higher hydration recipes, baked loaves never rose much when baking. Also like baking longer, 60 minutes, at lower, 400F temp. I did preheat my oven at 450F, including my Dutch oven base, and “carefully” lowered in the dough using parchment paper “ears” after the second rise in a proofing basket. Look forward to baking again next week, thanks!
Brooke says
Hi! I was wondering if I am supposed to preheat my dutch oven for awhile before putting in the loaf of bread to bake. Thank you!
Lynn says
I can, with 100% confidence, say YES! The lid too!
Ilya says
Hi! I’m trying this recipe for the first time, my dough did rise during the bulk rise, it took closer to 12 hours than 3, now I’m doing the second rise in the Dutch oven and it doesn’t seem to be rising at all – should I expect it to take longer than an hour since this dough seems to be slower? How do I know if I’ve overproofed it?
Wayne Lewin says
Good day !
Have a question on making a sourdough with rye flour.
Where do I go from here? I have created a rye starter tonite. This was from my original starter. I got mixed up with a schedule and recipe I was gonna use that I found online that would have let me bake on Christmas Day for dinner.
Could you help me with a recipe I can use at this point? I know this is last minute. I do have a plan B but would like to hear from you about a recipe anyway.
Thanks
Wayne
Mike says
Hi. So, I’ve made the starter and made several sourdough breads and had success. My routine has been to let it bulk rise overnight. Lately I’ve noticed that some things changed. The dough has been stickier than usual when making the boule. It hasn’t risen as much on the second rise. Also it has been as rounded after baking. I’ve used the Lodge dutch oven, but switched to using an Emile Henry bread pot I got for a birthday present. Not sure what is the reason for things have gone slightly wrong?
Thanks, Mike
Karen Murphy says
I have a few questions about keeping the sourdough starter in the fridge. When removing it from the fridge to make bread I understand it may need a couple of feedings to revive it enough to use but am not sure if I should take discard out and feed it or if it should just be fed using the 1:1:1 ratio?
Also, I made the sourdough pancakes using active starter this morning and they were delicious. I had a good amount of starter as it was just fed 3 days ago so I didn’t feed it any more, should I have?
Thanks for your help!
Karen
Luke Elmenhurst says
Hello! Are you supposed to preheat the oven with the dutch oven inside? I know that’s common in many bread recipes so I wasn’t sure if that was supposed to be a given.
Thanks in advance!
Maddy says
Helloo! Just wondering if I can do my “bulk rise”overnight? So if I make the dough and everything and then go to bed, will the dough “over-rise” or if I leave it too long will it deflate again?
It’s summer hear in Aus so our nights are warmer (about 25 degrees C)
Thank you!
Michelle says
I’m wondering if I can prepare everything right up until it’s ready to go in the oven, but then FREEZE the uncooked dough to be cooked up in a couple of weeks? It’s 2am right now, I still have more bread to bake because I timed my bread adventure poorly, and have to get up and leave in the early a.m. to catch a flight 😄 I’m just too tired to stay up and cook the rest and will not have enough time in the morning. What to do? I won’t be back for 10 days 😂
Emilie Raffa says
Hi Michelle! I totally get this. Ok, so normally I don’t recommend freezing sourdough dough. The reason? Sourdough as a rising agent can be fickle, and freezing temperatures make it worse. This doesn’t mean it won’t work altogether; it’s just that success is not always guaranteed. Does that make sense? In your case, I would throw caution to the wind and freeze it anyways- otherwise the dough is gonna go to waste! Let us know how it goes. 🥰
Michelle says
Thank you for the reply! Two weeks later I baked the half loaf I had frozen. I baked to the correct temperature in the center, (210°F) but it still had a rather doughy center. 🤔 The outer third, all the way around was very good, crispy exterior and baked up nice, but the middle 1/3 was disappointing. It even sounded beautifully hollow when I knocked on the bottom of the loaf with my knuckles, so I don’t know why it was still quite heavy and thick in the middle. It did have nice holes throughout, even in the middle, but it just stayed so heavy/moist there. I waited an hour till it was just barely warm, then greedily ate the drier portions and it was heavenly. I guess I’ll let it thaw before baking if I ever need to try to bake from frozen again, and I’ll see how that goes ☺️
Full disclosure, instead of bread flour, I used the King Arthur All-Purpose flour (11.7% gluten content) as I’m trying to limit my gluten due to sensitivity.
Sam says
Hi! I love this recipe! I’m curious if I could substitute avocado oil for olive oil?
Emilie Raffa says
Hi Sam! I haven’t tried it, but many baker’s here have done so with success. The color of the dough and flavor of the bread will change only slightly.
Janel says
I finish 7 days already for the starter.
I am confused with the discard and feeding measurements.
I need to take 50g of starter to make the bread. Is that with the discard? Do I feed it first on the 8th day?
How much discard and how much do I feed it after 7 days?
Do i feed it when I plan to bake bread or a day before? I was hoping to bake once a week?
Thanks
Emilie Raffa says
Hi Janel! To clarify, you’re looking for assistance with your sourdough starter? Please comment on this post (linked here) to streamline troubleshooting. Thanks!
Elaine says
I am getting ready to bake this wonderful dough. I’ve attempted several other “beginner” recipes and each flopped. This one is looking soooo good! I’m so excited to get to the finished step. But I wondered if placing round cake pan on shelf beneath my Dutch oven to provide steam would help? And other recipes mention spritzing the dough with a little water is a good idea for this particular rd joe to hrlp from getting too brown and hard on bottom? It if this would mess it up in some way? Please advise. Thank you.
Emilie Raffa says
Hi Elaine! If you are baking your bread in a Dutch oven, there’s no need to use a cake pan filled with water to provide additional steam unless your oven is unusually dry (for reference, the lid traps in enough moisture and steam during the initial part of baking). Does that make sense? Same goes for spritzing the dough with water. However, I always tell my bakers to play around and settle on what suits them best. You won’t mess up your bread by adding more steam. But please take notes! And only make one change at a time so you don’t go crazy trying to figure out what went right (or wrong).
Erin Davis says
Do I have to discard a starter before I start my loaf? Or use the whole starter
Emilie Raffa says
Yes. You’ll discard a small portion first, feed what’s left in the jar with fresh flour and water, and wait for it to re-activate. Then it can be used to make bread dough. Do not use your entire starter; you won’t have any leftover to keep the process going.
Joe says
This may be the step I’m missing…..not feeding before, normally a day. 🤔 Dough doesn’t rise enough. So feed first thing in morning. Start process a few hours later?
Jennie says
After following the basic starter recipe and ready to bake I didn’t have enough starter for the recipe! Think there is something missing about ensuring before ready to bake to not discard to make sure you yeild enough starter for baking?
Emilie Raffa says
Hi there! My sourdough starter recipe yields ~1 cup of starter which is more than enough for this sourdough bread recipe (with some leftover to keep the process going). In your case, it sounds like something was off in the amount discarded during your process. This is OK! You can build up your starter again by feeding it daily, discarding only a little bit each time.