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.
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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
- 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 four. 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 pairing 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
Sarah says
This was the first sourdough I did with a decent starter and it turned out beautifully. To my surprise, a cold proof isn’t necessary, which I had no idea before seeing this recipe. The rise, crust, and taste was incredible and it took half the time I expected. To be able to make a sourdough loaf the same day I start it? Sign me up! Easy recipe, phenomenal instructions, and great result.
Someone else mentioned it, so I’ll tack on. I’m gluten intolerant and sourdough is the only bread I can eat. Depending on the level of intolerance – and side effects of course – give this sourdough a try if you’re unsure. Because of the fermentation process, it makes gluten more easily digestible. I was nervous the lack of cold proof would affect how I digested it, but I’ve had no issues!
Tom Carpenter says
Hi Emily,
I’ve been trying to make bread for a couple months now with no success. Fortunately the chickens love the daily ration of thrown away started and the failed attempts at making bread. I fell on your ‘beginners guide’ recipe a couple weeks ago and have tried two times now with failed loaves. They don’t rise and are extremely dense. I started with a freeze dried S.F. starter, that I bought on line, a couple months ago, but with several failed attempts and no cognitive communication I started to look around when I found and liked your concept. I wonder if my starter may not be active enough and if I should be feeding it more frequently? I don’t like wasting the flour every time I dump half out but the chickens like it. I have purchased a couple bannetons from the previous recipe and a couple more dutch ovens. Can you make any suggestions? I’ll read through the comments below to see if there is anything helpful there.
Thanks,
Tom
Nikki says
Hi. My starter will be ready in a couple of days. Do you create steam with ice as when making french bread or will the baking in the Dutch oven create enough steam ? Many thanks
PJ says
I’m going to give this a try… however I don’t have a scale. Couple questions…
1. Do you HAVE to start with whole wheat flour? All I have is all purpose
2. Is there a recipe that does NOT have grams, but cups/ounces instead?
Thank you!
Emilie Raffa says
Hi PJ! Re: the whole wheat flour, I’m assuming you’re referring to my sourdough starter recipe? If so: whole wheat flour is used to jumpstart fermentation. If you omit it, which you can, the creation process will take much longer especially if using all purpose flour. Results are not guaranteed. As for the scale- most bread recipes go by weight for accuracy. For example, 1 cup of flour can weigh anywhere between 125-150 g depending on how the flour was packed into the cup. This is the difference between a wet and dry dough. The scale cuts out the guesswork. Alternatively, you can always convert grams to measuring cups, but again, it’s only approximate.
PJ says
Thanks, yes I meant the starter. I will pick up some WW flour! I guess I’ll also pick up a scale! :)
My son’s girlfriend gave me a jar of starter on 10/26. I put it in the fridge and haven’t touched it. Is it even good anymore? Should I start over?
Suzanne Robinson says
Hello
I am just finished the main bulking rest & it expanded beautifully
But when I turned it out onto the board, it was too wet to shape. I used 250g water at the start.
Can you advise me please?
Emilie Raffa says
Hi there! With 250 g water, the dough shouldn’t be sticky unless it was over proofed (rose for too long) and/or your ambient temperature was very warm. Next time, shorten your bulk rise (do you have a high sided dough tub with measuring marks to keep track?) and monitor the temperature as the dough continues to rise.
Suzanne Robinson says
Thankyou- I don’t have such a tub….
And my kitchen was very warm.
Emilie Raffa says
Got it. I think that’s it- your dough over proofed because of your ambient temperature. Now you’ll know to shorten the bulk for next time!
Karen Triplett says
My favorite recipe. I’ve used this recipe and instructions since my first loaf and it has never failed me. My family and friends love it and so do I!
Emilie Raffa says
Thank you Karen! This is so great to hear. Well done! 🥰
Gina says
Hi Emilie, I’ve been making SD sandwich bread successfully since January but have not been able to master the boule. I use Costco’s AP flour (11.5% protein). I understand this is Central Millings bread flour, rebranded as AP for Costco. I’m assuming it can be used for your recipe?
Also, I typically keep 35 grams of starter on my counter, discard to 5 grams and feed 1:3:3. I notice you and many other bakers suggest discarding half and then feed. Is my process (discarding 85%) valid or is it necessary to discard half? TIA
Emilie Raffa says
Hi Gina! Great questions. Yes: Costco AP flour can be used for my sourdough bread recipe with specific adjustments. I use this flour all the time.
First, you’ll need to use the lower amount of water indicated in this recipe, ~275- 300g to start. The dough will be easier to handle and won’t spread as much compared to a higher hydration dough made with more water.
Then, I recommend doing stretch and folds during the bulk rise to further develop the gluten (11.5% flour is not considered a super low protein flour per se, but it’s not as strong as your typical 12.7% protein flour for bread baking). Make sure to do your second rise in a cloth-lined, floured proofing basket.
For your starter: what you’re doing is 100% valid. If it’s working, don’t change a thing. The amount discarded is by discretion only. It doesn’t have to be half. It could be 10%, 25% etc. It really depends on what your starter looks like, what it needs, and the baker’s personal preference. Feeding ratios are simply guidelines.
Please let me know if this info makes sense and/or if you have additional questions- happy to help!
Gina Briggs says
Thank you! This was very helpful. So the higher protein bread flour requires more water than A/P? Why is this?
Emilie Raffa says
Typically, yes. So, flour is like a sponge. Each type absorbs water differently. For example, bread flour is more “thirsty” (absorbs more water) than all purpose flour due to its higher protein content. Keep in mind, you’ll have varied results from brand to brand too, depending on the wheat variety it’s made of. It’s interesting to experiment.
Additionally, not every recipe that calls for bread flour requires more water- it depends on the specific style of bread you’re making. My recommended adjustments (for you) was based on using a specific brand of flour that I know well!
Amelia J says
This is definitely the best go to recipe, I usually split into two smaller loaves but have been wondering if i can split further and make rolls using this method?
Emilie Raffa says
Thank you Amelia! Yes, you can definitely make rolls using this sourdough bread recipe. Just make sure to add steam since you won’t be using a Dutch oven. Try baking them in a deep pan (with another pan set on top to trap in the steam) Foil might work too.
Megan Huntsman says
Can you put the dough in the fridge after the final rise if you want to wait a while to cook it? Or will that ruin it?
Emilie Raffa says
Hi Megan! Yes, you can with a few tips. If the dough is fully double in size, you can shape it, place it in a cloth-lined & floured proofing basket, cover, and chill for a few hours in the fridge (overnight might lead to over proofed dough in the morning). Alternatively, if your dough has only bulked to about 50-75% (not double), you’ll be able to hold it in the fridge for longer.
Debbie says
Hi Emilie!
I’m so excited to make my first sourdough this week. My question is about feeding my starter. It’s in the fridge now and was looking great and bubbly before I put it in there a few days ago (it’s only 2 weeks old!). Do I need to bring it to room temp BEFORE feeding it or can I feed it while it’s cold? Then, after I’ve fed it, can I transfer it to being an “out-of-the-fridge” starter, in which case I’d feed it every day so I can bake more? Thanks in advance!
Emilie Raffa says
Hello! Congrats on your new starter 🥰 You can feed it while still cold. It will “warm up” while sitting at room temperature afterwards (fyi- to speed up the re-activation process, especially when the weather is cold, I leave my starter in a warm water bath on the counter changing out the water when I can remember). Then, it can definitely be an “out-of-the-fridge” starter. You would feed it 1x/day.
Maria Walker says
You mention dividing the dough however do not reference reducing cooking times, can you advise ?
Thank you 🙃
Emilie Raffa says
Sure! I would reduce the total bake time to ~50 minutes or so for the (2) smaller loaves. But check at the 45 minute mark to be sure.
Myriam says
This my favorite recipe and I tried so many other ones. the only I thing I don’t add is the olive oil anymore I did the 2 first time but I felt I didn’t need it anymore when I started to get the hang of it. But every step is so helpful really grateful for this recipe. Makes easy understand the steps. This recipe I have it saved and it my favorites for every time I bake my sourdough bread., thank you.
Emilie Raffa says
Hi Myriam! Thank YOU. I appreciate your kind feedback. 🥰 Your baking style will 100% evolve over time, and it should (omitting the olive oil is fine). I’m glad to hear you’ve found this tutorial helpful.
Victoria says
Can sourdough be done with a bread machine on the dough setting. I have very arthritic hands and kneading is very difficult for me to do. Thanking you in advance.
Emilie Raffa says
Absolutely. First, I would refer to the instructions it came with for mixing, kneading, resting etc. Your method will be slightly different than what’s written here because you are using a bread machine (and no doing it by hand). But it’s adaptable. Also, be sure to check the temperature settings for proofing the dough, and then cross reference the bulk rise time examples provided here in this post (see Step 2). This will give you a rough idea of how long the dough will take to rise. Have fun!
ellie says
hello i tried this recipe yesterday but my loaf didn’t quite rise even after 12hrs and the resulting loaf was a bit dense do you have any recommendations to avoid this thanks in advance
Emilie Raffa says
Hi there! If your dough didn’t rise after 12 hours, time, temperature, and starter strength are the issues. All three variables work together. If one variable is off, it will effect the dough which means the bread won’t bake up properly.
Go back to your stater first. Was it active? Did it pass the float test before using? Now assess your ambient room temperature. If it’s below 68 F, the the dough will take longer to rise. Time will adjust automatically once you’ve addressed the other variables. More specifics in my companion article: Why Won’y My Sourdough Bread Rise? Hope this helps! It takes practice.🥰
ellie says
thank you! the kitchen was hovering right around 68 degrees and i didn’t do the float test but visually it looked ready i will make sure to take more precautions in the future
Emilie Raffa says
Ahhh…. I had a feeling! Good, you caught it. It will get better from here now.
Georgia K Dibartolo says
I am trying so very hard to make my first loaf of sourdough bread. One thing I cannot understand is why about 3/4 deep on top of my flour/water mixter appears a layer of yellowish liquid. What is it and how do I handle it? Thank you!
Emilie Raffa says
Hi there! Are you referring to your sourdough starter? I think that’s what you mean. If so, this is called hooch: a dark liquid that can form on (or in) your starter. When this liquid appears, which is normal by the way, here’s why: your starter is exhausted and needs to be fed. That’s the simplest way to put it. To get rid of it, simply pour it off and discard. Or, in your case, scoot the starter over to the side to access the liquid if it’s near the bottom. Tilt the jar and pour it out.
Carol crandall says
First time I made your recipe it was so good. I added more started 2/3 of a cup an 1 an 1/2 cups of water jalapeno peppers an cheddar cheese. It was so great. An thanks for stating toto let it cool 1 hr. Before slicing it made a huge difference.
Emilie Raffa says
Yum! Love this type of sourdough bread! Especially when the cheese gets all golden and crispy when it pokes out of the crust. Thanks for sharing 🥰
Carol Crandall says
First time
Emilie Raffa says
Enjoy, Carol!
Matt says
Literally doing this for the first time. I just got a stand mixer, how would I modify these instructions to incorporate the stand mixer?
Emilie Raffa says
Hey Matt! First, weigh all of your ingredients and set them aside. Next: add the wet ingredients to the bowl of your stand mixer (water, starter, oil) and use a regular whisk to mix- it’s much more effective than the dough hook or paddle attachment at this stage. Then, with the machine on low speed gradually add the flour and salt (the dough hook is fine to use now). Mix until combined. Cover and rest for 30 minutes to 1 hour. Once that’s done knead the dough on medium-low speed for ~6 minutes. Now it’s ready for the bulk rise. Hope this helps!
Tiferet says
From following your starter recipe to this, from my first go I made the most incredible sourdough.
I’ve now made three sourdoughs in four days.
This recipe is perfection. So easy to follow, excellently guided through each step. Thank you so much!
Emilie Raffa says
Excellent. Well done. This is such helpful feedback, thank you. And wow! Three loaves in 4 days, that’s more than me!
Britt says
Just made my first successful loaf with the help of your recipe! Thank you so much! My family has requested a cinnamon raisin loaf next. I see in this recipe it states to add the raisins during the stretch and fold step, but when should I add the cinnamon? I’ve seen people say the cinnamon can affect the fermentation or rise, so I want to ensure I don’t mess this up while I’m still riding the high of making a beautiful loaf :)
Emilie Raffa says
You’re very welcome, Britt! I so get this. 🤣 To clarify: are you looking to make a sourdough raisin bread with a cinnamon swirl? If so, this recipe would be your best bet (it’s a sliceable sandwich loaf). And if that’s the case, no need to worry about the cinnamon slowing down fermentation – it’s not added directly to the dough. Alternatively, to add cinnamon to this recipe, you’d add it with the flour and just have patience with the rise.
JSin says
I am not making this recipe or even eating anyone else’s because I’m gluten intolerant. However, I came to read and enjoy the photos because there was a time when I could eat wheat/flour. Thank you for sharing. I’ll come back the next time I imagine making sourdough bread because it does help cut the craving down.
Emilie Raffa says
Oh wow… a very interesting perspective. I hoped it worked! Thank you for sharing!
Krystal says
I’m gluten intolerant and can tolerate sour dough. It brings the gluten levels from 2000ppm to 200ppm when the dough is fermented. I do not have an allergic reaction just swelling in the extremities. Sour dough has no negative effect on me. Hope this is helpful to someone. Some people gluten intolerant can tolerate HOMEMADE sourdough. Store bought is not the same as homemade. Good luck. I’ve made over 20 loves with this recipe.
Emilie Raffa says
Krystal, thank you! I’ve read this comment twice to take it all in. Really helpful, specific info here, especially including the levels. Thank you for taking the time to share your experience! I know it will resonate with others. And also: 20 loaves! 🥰
Julie says
When feeding sourdough starter do you have to take half away and feed the rest, every time or just the first time of feeding.?
Emilie Raffa says
Hi Julie, it’s done every time prior to feeding your starter. Not just the first time. There are several ways to go about it (the amount discarded doesn’t always have to be half), but to put it simply: discarding helps to balance the acidity levels and friendly in your starter for ongoing use.
Robert says
Hi I have a question. Do you stir your starter before doing the float test? TYIA.
Emilie Raffa says
Hi there! No, I don’t. I pour directly from the jar.
Shehugs says
I made my sourdough using this recipe. It got better each time I made it. I use the stretch and fold method for a better rise. Found thus recipe really easy compared to some others. Thanks!
Emilie Raffa says
Excellent! Well done. And thank you. 🥰 Practice, repetition and patience is the key to successful sourdough bread.
Shehugs says
Hi! Can I use any large oven proof pan as a Dutch oven or does it have to be cast iron? My cast iron one is too small for the loaf😆
A Howell says
A Dutch oven should be placed in the oven to preheat along with the oven. Placing a cold Dutch oven in a hot oven can result in thermal shock and breakage.
Emilie Raffa says
Hi there! While this hasn’t been the case for me, you do raise a very good point. Thank you. I always recommend that bakers check with the manufacturer for specific heating instructions and ongoing care.
Heidi says
I’ve had excellent luck with your instructions over the last year. If I want to split my dough into two loaves, will this change the baking time at all? I was also wondering if freezing unbaked dough or a several day rest in the fridge might be options. I’d like “fresh” bread a little more often. Wondering if that might change the flavor profile.
Emilie Raffa says
Hello Heidi! For two smaller loaves, I’d shave off 10 minutes bake time. Just keep an eye on them while in the oven. I don’t normally freeze unbaked sourdough dough. Sometimes it loses its rising strength (FYI only, there are exceptions to this). But I hear you on “fresh bread more often.” To that, I’d suggest you bulk rise the dough to only 50-75%, shape it, and chill in the fridge until ready to bake (up to 8-24 hrs). Hold time in the fridge is experimental- so feel free to play around. The flavor profile might become more sour, but this will depend on time and temperature of the dough.
Verl Scheibe says
Hi Emilie, it took me 75 years to finally getting around to make my first sour dough bread!!! I was hesitant, but used your recipe and tutorial, and it came out great!! Thanks so much!
Your instructions were easy to follow, and understand.
Emilie Raffa says
You’re very welcome, Verl! Thank you! It’s never, ever too late. 🙌🏻
Charissa Sanders says
Hi, I am looking for any guidance on possible deviations on recipe to account for higher elevation. Are there any adjustments to the recipe that should be made?
Nancy says
I make this recipe at least once a e a week. Friends and neighbors love it. I also highly recommend getting Emilie’s book for more great sourdough recipes.
Emilie Raffa says
Incredible. Nancy, thank you so much. Your kind words mean a lot! Keep on baking, friend! 🥰
Judy says
Your recipe above worked so well I bought your book
Online you say 250g water 50 g water
The book for everyday sourdough asks for 350g water to 50 g starter.
I’ve just made the recipe from book it’s very sloppy after overnight rise I’m waiting for second rise but why the vast discrepancy
Julie Ihamaki says
Loved this recipe – was my first attempt at making sourdough from scratch. Thought I had followed everything properly but am realizing there were a few things I maybe didn’t do properly – like strech the dough more than 1x in the bulk phase… used tap water, maybe the temp wasn’t perfect? My bread came out very dense and did not really rise. What could have caused that? Thanks! I am going in for another try this weekend… PS- my starter seems great, I followed your directions and was really happy with the result of the starter.
Ashley says
Hi! I love this recipe! I’ve made it so many times and it comes out so well. I’m going to start offering to sell my loaves so I was wondering if I try to bake this one in bulk, how much should each loaf weigh? Also could I reduce the starter to 100 so that I don’t have to use as much when combining ingredients for multiple loaves?
Kareen says
Thank you for making bread enjoyable to make. This is so easy! I wish I could post a picture!!
Ashlee says
I keep my starter in the fridge and bake once a week. I typically don’t feed it intermittently because I know I’ll be using it that week. After I use the starter, should I immediately feed it before putting it back in the fridge? I haven’t been but maybe that’s why my yield is so little. Hope that question is clear. Thanks so much!
MICHELLE says
I was lucky to find this recipie the first time I made sourdough. Worked a treat. I use the recipe all the time – its so practical and easy to follow.
Gayle says
May I have the nutritional facts please?
Melinda Davis says
I hope this question hasn’t been asked before, but…. as soon as my starter doubles, I used your recipe for my own starter, do I need to use it right away? I am unclear on that one issue.
Lorraine says
Hi, thanks so much for this super helpful straight forward guide and recipe. I was so intimidated and “thought” I had killed a few starters. I have made several now using your recipe and a resurrected started and they are coming out great. I’m curious if I use the silicone “strap” that came with a kit, do you still suggest using the parchment and rice/corn meal?
Thanks
Lynn says
I have made this bread 5 times now, and each time it has turned out wonderfully. Sometimes I use the refrigerator for the second rise, sometimes, I don’t wait for it to rise all the way on the first rise (I’m still figuring out my timing.) It still turns out great! Thank you for this awesome recipe!
Amanda says
I have made this after my first SD recipe didn’t go well. This turned out great. Made in the summer, will be interested to see how much longer it takes in the winter.
Michelle French says
Can it go into the fridge overnight with this recipe?
Emilie Raffa says
Hi Michelle! Yes, you can do that. However, you’ll need to bulk rise the dough to only 50-75% (65% is the sweet spot for me!) to survive the overnight the fridge to without over proofing.
cheryl says
Hi Emilie, I am new to this craft, I have read the ratio 1:1:1. Is this just for the beginning? On your printed schedule of feeding Day 3 is the last of the 1:1:1. Day 4 you have 90g:60g:60. And it continues with the same 60 and 60 of water and flour to the augmented starter. Should I not over think this and just go with it. I was hoping to get some starter from someone, but am thinking about creating my own.
Emilie Raffa says
Hi Cheryl! When creating a sourdough starter from scratch per my recipe, it follows a different feeding ratio to build up your starter to approximately 1 cup. When finished, it switches to the 1:1:1 feeding schedule. Just go with it! Bakers tend to overthink this because they’ve read conflicting information elsewhere. This is normal. The thing is, while the info out there can actually be helpful, in my experience, it’s only conflicting because it’s been presented without the context of an anchoring recipe for support.
Cathleen Richardson says
How do I view the baking schedule for sourdough bread? I have my starter refrigerated and I was able to read it one time and now the link does not work
Emilie Raffa says
Hi Cathleen, the link is fixed. I’ve copied the schedule here as well:
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.
Lori says
I am having trouble getting the starter to get active. The first 2-3 days were great with active starter and lots of bubbles but after that no reaction noted whether I fed the starter or not. Do I leave the starter until it becomes active or keep feeding it daily?
Should the discard have bubbles? Reading different articles about sourdough starter mention the starter should be thick but mine is like cake batter with no bubbles or rise at all.
Carol says
Can this bread just be formed and bakes on a cookie sheet and not a dutch oven?
I don’t have a dutch oven
Emilie Raffa says
Hi there! You can, but you’ll need to add steam to your oven. Otherwise, the crust will form too quickly and you’ll get dense bread. A few methods include spraying the loaf & sides of your oven walls with water, in addition to making a steam tray: place a metal pan on the bottom rack while the oven heats up. Add ice cubes to the hot pan when the dough goes in—then shut the door! This is just enough info to get you started. Keep in mind these methods take practice and results are not always guaranteed on the first try.
Connie Connie Plummer says
Emilie! YOU have made a sour dough baker out of me and my family thanks you! Question: I have never divided the dough into halves to make smaller loaves. Does the baking time vary if the loaves are smaller. Connie
Emilie Raffa says
Thank you SO much Connie! But YOU did it! Give yourself a pat on the back too 🥰 When baking the two smaller loaves, you can shave off 10+ minutes of bake time. That should do it.
Susie says
I am UK based and was wondering if your oven temps are fan oven or not please? I have a fan oven. Can’t wait to give this a try!
Emilie Raffa says
Hi Susie! The oven temps are not fan.
Susie Blinman says
Thank you ☺️
Cari says
I made this using the simplest method, without the ‘stretch & fold’. This was my first loaf from my self-started sourdough starter (I’d made sourdough years ago with a purchased starter, and don’t even remember how it turned out). With this I’d used a simple starter recipe using whole wheat and water that I started weeks ago, then went on vacation, and with the weather so hot, never got around to making sourdough bread until this week. This had a chewy and a bit crumbly crust, and the inside was soft but still a bit firm, with just the right amount of not-too-big bubbles (I did a 1-hour 2nd rise). As I’m enjoying it I realized I’m forgetting that I made it and it’s not store-bought. This turned out beautifully, and after reading your tutorial I had the confidence to make it without being stressed or intimidated: keeping it simple was key. Thanks so much for the tutorial, the recipe, and the confidence.
Sian says
Hi Emilie,
I love your recipe, thank you so much for sharing- it’s the most straight forward and fool-proof sourdough recipe I’ve seen, and it’s now my regular bread baking method. My only problem is it’s so delicious that I eat too much bread now! Please tell me the best way to cool and store my sourdough. Should I wrap it in a cloth to cool? Many thanks
Nancy says
This is my go to recipe. I have made it for friends and they love it! I also bought the book. Delicious!
Emilie Raffa says
Thank you Nancy! Appreciate the kind feedback—happy baking and enjoy the book! 🥰
Carol says
What can i use if i don’t have a dutch oven?
Emilie Raffa says
Hi Carol! If you don’t has a Dutch oven, any oven-safe pot with lid will work. If you don’t have that, you’ll need to find an alternate method to add steam to your oven. Steam is essential; it traps in moisture which allows the the dough to expand. Try baking the loaf on a parchment-lined sheet pan (spritz the surface of the dough with water first) and place a deep, high-sided roasting pan on top. This creates somewhat of a make-shift option. You can also try spritzing down the walls and sides of your oven with water too.
Ken Briggs says
Made it. Came out great!