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. 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 scratch-made 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 sourdough bread 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 your own sourdough 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 of your kitchen and the strength of your starter. My best advice? Be patient, plan ahead, and make sure your starter is in a warm place (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 refrigerator 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 ingredients 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 of the dough, fold it 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 floured, 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. Bread flour or rice flour is fine for dusting.
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 small serrated knife, sharp 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 hot Dutch oven 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? My 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
- Weigh your ingredients with a digital scale for best results
- For a more soft and pliable dough, increase the water up to 300 g- 325 g total. Use a floured, 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, then add the flour and salt. Continue mixing until the dough becomes stiff, then squish it together with your hands to incorporate all the flour. The dough will be rough and shaggy.
Cover the bowl with plastic wrap, reusable wrap, or very damp kitchen towel. Let rest (autolyse) for 30 minutes to 1 hour.
After resting, return to the bowl and work the dough into a rough ball, about 15 seconds.
Bulk Rise (First Rise or Bulk Fermentation)
Cover the bowl with lightly oiled plastic wrap. Alternatively, transfer the dough to a high-sided dough tub. Let it rise in a warm place, 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 will be different for everyone. For example, in the summer, expect ~2-4 hours @ 80 F/ 26 C. In the winter, ~10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
Optional Step: Stretch & Fold The Dough
During the bulk fermentation, you can do a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes in: lift a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl ¼ turn and repeat until you’ve come full circle (1 set). Do 1-2 additional sets, spaced ~1 hour apart. Click here for a step-by-step video tutorial.
Note: Dough made with 250g water will feel stiffer; 300-325g water will be more stretchy and elastic. Let it rest longer in between sets if it resists stretching.
Shape The Dough
Remove the dough onto a lightly floured surface. Starting at the top, fold the dough over toward the center. Turn slightly, and then fold over the next section. Repeat until you have come full circle. Flip the dough over, seam side down. Gently cup the sides and rotate in a circular motion to tighten the shape. The goal is to build surface tension to create a tight ball (too much flour will cause the dough to slide around).
Second Rise
Now the dough needs to rise again. If you’ve used 250g water, you can do a free-form second rise in the Dutch oven (if not, see note below). Line the pot with a piece of parchment paper (this is what I do) or coat with cornmeal. Place the dough inside, cover and let rise for about 30 minutes to 1 hour. It’s ready when slightly puffy, but not double in size. Preheat your oven to 450 F/ 232 C.
Note: If your dough contains more than 250g water, skip the free-from rise. Your dough will spread. Instead, use a floured, cloth-lined, proofing basket to help hold its shape.
Score The Dough
Right before baking, make a shallow 2-3 inch slash (or longer) in the center of the dough using a bread lame, razor blade, or small sharp knife. The cut should be ~1/4-inch deep.
Bake The Dough
Place the bread in the oven on the center rack (lid on) and reduce the temperature to 400 F/ 204 C. Bake for 20 minutes, then remove the lid, and continue to bake (uncovered) for an another 40 minutes, until deep, golden brown. All ovens are different; feel free to make minimal adjustments to these temperatures.
Check for doneness with a digital thermometer: 205-210 F/ 96-98 C for sourdough.
Remove the bread from the hot Dutch oven, and cool on a wire rack for at least an hour before slicing.
Comments
Lisa says
Hi there, I live in the tropics with day temps around 30-34deg C and night about 24-26C. It is also pretty humid.
Would it be worth doing an overnight bulk rise in the fridge to give the dough time to develop a more complex flavour? Thanks!
Tess says
Hello! I am so excited to see such a simple, well written guide to making sourdough bread. Thank you.
I will be using a rommertopf to bake mine in – could you please suggest cooking guidelines if they are different from Dutch Oven. I will have to start with a cold oven.
Thanking you.
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Lauren says
I have made sourdough before but am looking for a new recipe. I tried this and my dough seemed incredibly dry through the process. I was also worried my starter was not active enough- any way that could be related?
Ann says
When and how do you remove from the cloth lined basket, shape n score before baking ?
Crystal Winter says
Do you know the nutrition content for a slice of this sourdough?
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Emilie Raffa says
Hi Crystal! I do not include nutritional info on my site. You can plug the ingredients into an online calculator if you’d like.
Carla says
Can dough be split for two small loaves and how long to bake each small loaf?
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Emilie Raffa says
Hi Carla! Yes. Split the dough and reduce the bake time by 10-15 minutes.
Heather Brown says
Do you have any recommendations for high altitude baking with this recipe? I’m at 7000 feet in Flagstaff, AZ. (For all those wondering, yes, AZ has mountains).
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Emilie Raffa says
Hi Heather! I’m not an expert on high altitude baking 😞 However, after reading many comments from bakers over the years here in the community, many have done so without making changes to the original recipe (I was shocked). I do realize success with high altitude is granted on a case by case basis, so take what I’m saying with a grain of salt. I recommend making the recipe as is to get a baseline for understanding (take note of what flour brand/type you’re using, ambient temperature, etc.). Then make adjustments from there. Hope this helps!
Maya says
Can I half the recipe? Since it’s my first time I don’t want to experiment with such a big loaf.
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Emilie Raffa says
Hi Maya! Yes, you can half this recipe, and shorten the bake time by 10-15 minutes.
Raymond Villa says
Can I use a mixer with dough hook
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Emilie Raffa says
Hi Raymond! Yes, you can use a stand mixer fitted with the dough hook for this recipe. Make adjustments to the indicated mixing times to compensate for this.
Laura says
Made my first loaf today using this recipe, turned out perfectly! I’m so excited to start my sourdough journey!
The first loaf used most of my starter, so after reading online I discovered I can feed it back up to use again. My question is, how much should I feed it to build it back up again? I’d like to have enough to bake two loaves a week with some starter left over, ready to use for the next week.
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Emilie Raffa says
Hi Laura! Congrats! Very exciting 🥰 Correct: a sourdough starter is not a “one and done” type of thing. Once you have acquired or created one, it must be fed every single time prior to making the dough (activation) and again afterwards to build it back up to keep the process going (maintenance). Since all bakers work with different quantities of starters, we feed by ratio. The most common feeding ratio is 1:1:1 (starter: flour: water), however you can always try 1:2:2 for a slightly thicker product. It’s up to you! I’ve written more in this article, if you’d like to take a look – Feeding Sourdough Starter: My Best Tips & Tricks.
Menaka says
What if you don’t have a dutch oven. What is the alternative.
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Emilie Raffa says
Hi Menaka! If you do not have a Dutch oven, you’ll need another oven safe pot with lid to create a steamy environment. This is a must in bread baking. I’ve included a list of options to choose from in the blog post above.
Tiffany Mills says
What happens if I forgot to add the oil?
Emilie Raffa says
Hi Tiffany! It’s ok if you forget! The dough isteld will be slightly drier, and the overall texture of the baked bread will be a touch less tender.
Mariana Reta says
how many grams of starter do I need when cooking in a 18 cm Dutch oven. Or can you give me a rough overview of how many grams of ingredients I need when cooking in a smaller Dutch oven?
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Emilie Raffa says
Hi Mariana! I haven’t tested this, so I’m unable to advise on exact amounts. You can always halve or quarter this recipe to start, and bake any leftover dough as rolls.
BrittCi RANZ says
I have a very small starter about 30 grams. How long will I have to discard and feed before I have enough to make a loaf?
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Emilie Raffa says
HI there! Do this gradually, about 3-4 feedings, depending on how active your starter is.
Nadine says
Hi! I have tried your recipe with regular white bread flour. My question is, can I use this recipe with a white flour starter and a different kind of flour, for exemple, Spelt or Ancient grain flour??
Thank you!
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Emilie Raffa says
Hi Nadine! In general, your starter (flour type) does not need to match the flour used to make bread dough. This is personal preference. However, if you want to make sourdough bread with spelt or an ancient grain, I would look for a specific recipe using these flours. This is because white flour to spelt is not always an even swap. You’ll have to make additional changes to the recipe with respect to water quantity and rise times. Hope this helps! 🥰
Eric says
Fantastic recipe and instructions! The first loaf was a success, as was the next. Wife slashed a awesome heart design in 2nd loaf! Working on 3rd loaf. Thank you for this page!!
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Elizabeth Watrous says
Im so excited to try this recipe, much gratitude to you for being so generous with your knowledge and allowing others who love to try learn and create something beautiful alive and delicious. Many blessings and much wellness to you and yours!
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Elizabeth Watrous says
It is baking now. The oven was preheated to 400 instead of 450. Is it still going to be okay or did I ruined it? Its within its first 20 minute period and has lid on…
Rhian says
Made for the first time. Easy to follow. Followed all the tips which made my first starter amazing and my first loaf was delicious. Can’t wait to try more. Thank you x
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Eva says
Hello, following your recipe and just wondered if you have to preheat the Dutch oven in the oven before baking? Thanks!!
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Emilie Raffa says
Hi Eva! No, you do not need to preheat your Dutch oven for this recipe.
Lori says
Hi !
I have active sour dough starter, I followed your recipe…so exciting!
I am going to attempt the sourdough bread recipe- just wondering if I can use dark rye flour instead of the 500g bread flour? I used rye flour for the starter.
thank you!
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Emilie Raffa says
Hi Lori! Great question. Unfortunately, bread flour to rye isn’t an even swap. The main reason is because rye flour is lower in gluten, which means the structure of the bread will change considerably. The dough will also feel like wet concrete so the visual cue provided in this recipe won’t apply to what you’re doing. I have a light rye sourdough in my book if you’d like to check it out (linked here). It’s not available online.
Nick says
Step 1 is let it rest for 30 mins, step 2 is let it rest for longer.
Why isn’t this just a single step?
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Emilie Raffa says
Hi Nick! If you scroll back up to “Why Autolyse Matters” I’ve written a deeper explanation there. But in short, the first rest allows the flour to hydrate properly and jumpstarts gluten development without kneading. It’s also very important to return to the dough after this step to make adjustments: is it too sticky? Are there lumps of flour from not mixing properly? It’s your last chance to fix it before Step 2, which is the long bulk ferment.
marigold says
Question about second rise. I shaped my boule and did a second rise in a banneton. I used more water, so I knew that my loaf would spread. When I turned it out onto the parchment to flour and score, it spread a bit. I let it rise for 2 hours. Was this too long? too short? Or is some spread to be expected after the second rise.
Thank you for sharing your knowledge with us!
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Emilie Raffa says
Hi Marigold! If the bulk rise was long, then yes: a 2 hr. second rise was probably too long in your case which is why the dough spread (aside from adding more water in your initial dough mix). I’d shorten it next time and see how you go!
Marigold says
Thank you!!!
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marigold says
Hi Emilie,
I am correct in understanding that there is no cold proofing for this recipe? I was looking at your light whole wheat recipe and saw that it does need to be chilled. Thank you!!
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Emilie Raffa says
Correct. No cold proof in this recipe. Not all sourdough bread recipes follow the same formula (there are a variety of reasons for this). However, if you prefer to add a cold proof step in the future, you can based on what type of bread you’re looking to achieve and/or what suits your personal baking schedule.
Melody says
Hi! Is there any rule about using metal bowls or utensils to stir or mix?
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Emilie Raffa says
Hi Melody! The bowls I use are stainless steel and I’ve never had a problem – ever! I also use glass bowls and normal utensils. All good.
Mike says
Hi.
Very new to this, actually my first time! so forgive me if the answer to my question is obvious!
When mixing the ingredients for the bread it says add starter – so how much starter do I add?
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Emilie Raffa says
Hi Mike! Welcome! If you scroll to the bottom of this post, you’ll find the printable recipe section where I include all of the amounts and ingredients you will need. Instructions and tips are there too.
Emma says
Hi! I have to bake a loaf of sourdough in about a week and a half from scratch and this is my first time ever making sourdough. I was wondering what to do if I put it into the fridge overnight to bake in the morning. I was also wondering if you have any tips or tricks for me, I am a very very beginner baker.
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Emilie Raffa says
Hi Emma! If this is your first time baking, my best advice is to follow this recipe as written to get a solid baseline for understanding. For reference, when you make changes to the initial formula with little or no experience in baking, things can get confusing real fast! Trust me, I’ve been there. Once you have a few loaves under your belt making changes will be a lot easier. With that said, if you want to do a cold proof: bulk ferment the dough to appx. 60-75%, shape and place in a well floured cloth-lined proofing basket. Cover and chill overnight. In the morning, have a look at the dough and see if it needs more time to rise (if should look puffy, not dense). Do so at room temp. if necessary. Then you can bake! Hope this helps and good luck! 🥰
Jill Hrabosky says
This recipe was perfect. It was only the 2nd time with making sourdough. The previous recipe I used (from another poster) had too long of a preheat time, too high of a temp, and it was overdone. The instructions in this recipe worked perfectly.
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ANNA-MAGDALENA Christianson says
Emilie, I have used your recipes (beginning the 9th of April, this year – my first forays into sourdough baking) to bake the sandwich loaf, the artisan loaf (both on the 9th), sourdough zucchini bread (with discard), sourdough pancakes (twice, with discard), and sourdough focaccia (quadrupled the recipe, gave 2 away). I have 2 slices of the sandwich bread and several slices of artisan bread left. When I buy bakery bread (no preservatives, funny additives) it doesn’t last a week on my countertop without growing mold. The sourdough loaves have sat on my counter for 2 weeks. Not a speck of mold. Is this weird or not. Well, I found out why there is no mold. It’s pretty cool. I think you should point this out on your website.
Anna. 😊
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Louise says
My friend and I just did a big bulk order together, and I have a lot of spelt flour (white and wholemeal). She also gave me half her sourdough starter, so I’m excited to get started! What adjustments would you suggest for this recipe if I used spelt flour? Many thanks.
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Emilie Raffa says
Hi Louise! I would actually check out my Light Whole Wheat Sourdough Bread recipe {linked here} for similar results.
Elaine says
Mine looked great, had good texture, but zero flavor. Not sure what I did wrong
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Emilie Raffa says
Hi Elaine! Did you forget to add the salt? Make any changes to the original recipe? It’s hard to tell from afar without sampling a slice 😉
Kate says
How do I increase the strength of my starter. I’ve made two successful loaves which have turned out well, but I’ve noticed my starter could use a little help as they arent proofing super great. Any suggestions!
Emilie Raffa says
Hi Kate! To strengthen your starter, feed is consistently to make sure it’s rising and falling predictably. It helps if you feed at the same time each day to train it. Also, make sure it’s resting in a warm spot to activate (75 F). If your dough isn’t proofing well, we examine starter strength, ambient temperature + time. All three variables work together. Looking ahead: when you’ve confirmed that your starter is stronger, and you are happy with it’s rise and fall, make sure your dough is rising in a warm spot and it’s given adequate time to develop gluten for structure.
Kate says
Thank you!!
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cheryl pester says
Thank you Emilie
Very helpful guide. I am on day 4 with my starter !!! And excited !!
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Stephanie says
Is a silicone banneton ok to use for the second rise if I’m putting it in the fridge overnight?
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Emilie Raffa says
Yes! Totally fine. I recommend lining it with a clean kitchen towel dusted with flour so the dough doesn’t stick.
Julia says
Hi, am I correct, the loaf should be placed in cold dutch oven, not hot?
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Emilie Raffa says
Hi Julia, yes you are correct. The Dutch oven does not need to be preheated for this recipe.
Lynne says
Hello Emilie. I happily found your website about 10 days ago. I decided that I was going to try and grow my own starter which I did with the help of your “Cheat Sheet” and was delighted when I discovered that my starter was very active this afternoon (day7) and had nearly tripled in size! I’m a “night owl” (it is 11:45pm) and live in South Africa and have began the process of making my first sourdough bread loaf.
Thank you for all the info and help that I was able to source from your website. Kind regards, Lynne
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Emilie Raffa says
You are very welcome Lynne! Excited for you! 🥰
Selena Acosta says
I don’t have bread flour and am ready to bake, can I use regular all purpose flour?
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Emilie Raffa says
Yes, all purpose is fine. Just used the reduced amount of water for best results, especially if this is your first time baking.
AnnWS says
I just baked a loaf using your instructions and it looks great, however, it was done at 40 minutes and probably could have been taken out at 30 mins, as the top and bottom have some very dark spots. I baked it in a Dutch oven at 440F. Am I missing something?
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Emilie Raffa says
Hi there! This recipe starts at 450 F to preheat the oven. Then, once the dough goes into the oven, the instructions say to reduce it to 400 F. It sounds like you had it at 450 F the whole time? Hope this helps!
AnnWS says
Yes, I baked it too hot – missed the temp decrease. Will do next time. Thank you so much!
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Thea says
Amazing recipe!! Worked perfectly on my first try. Thank you :)
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James A Clark Jr says
I had a starter given to me in Nov 2025. I got instructions on how to care for it. But one was to leave the hooch in as you feed it. It has survived this and made great bread. After making a starter here in April using your instructions, which was very successful!, I began using your instructions actually in Dec 2025 just for making bread. But I seemed to have missed the part where you pour off the hooch, clean the jar by scraping down the sides. So with the new starter I made i began treating all my starters that way. I bought two dry starters in 2016 only activated them in Feb 2026. One is German from about 1630 near I city I grew up knowing about Oberamagrau. They do a live passion play every year. My family was in Germany from 1964 to 1966 (dad in army). The other a San Francisco starter which I’m thinking is a French starter so not as old. But then I saw about how to start the bread by discarddiscarding 1/2 the starter and feeding the remaining part 1:1:1. I did that yesterday ! The starters the maiden voyage for my starter made according to your instructions and my first starter Herve’ from Nov 2025…. those starters were so happy! They made great bread. It was bubbly and really so different from not pouring out to hooch not discarding 1/2 and but feeding it! There was a small amount of Herve left so I thought OK feed him 1:1:1. I did the amount of starter was almost filling up the container! This morning Herve bubbled over! He was so happy ! It was as if he said ‘ This is more like it! Thanks for treating me correctly !’
Thanks for being part of my journey with sourdough ! James from Colorado Springs . ps., I lived in San Francisco from Aug 1979 to June 1990. I have eaten lots od sourdough bread. Boudin is my all time favorite ! So yes since I’ve been making sourdough bread we switched to me making it instead of buying it locally. That’s why when I found your site, I just go with it . I also lived in Italy from Oct 1991 to Feb 1996. I learned to speak Italian from one of my sisters in my religious community Madre Maristella! She was exacting but she wanted to make sure we spoke read and wrote correctly. As a compliment there were people who came to visit the community from the US who were of Italian descent and they loved hearing our speaking!
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Emilie Raffa says
James, what a fascinating story! Thank you for sharing. I’m so intrigued by your starters… they sound exceptionally vibrant and strong with distinct personalities. I’m not surprised though given their age. Regarding the hooch: every baker in the sourdough world seems to do things differently. Stirring it back into your starter won’t necessarily harm it (depending on its condition) but as you can see in your case, doing so gave your starter a different behavioral profile compared to what you’re doing now. As for feeding it, again, everyone does it differently. The real success comes with trying different things, seeing what resonates, and leaving the rest behind! PS: how exciting you lived in Italy! When you’re ready, you must try my sourdough biscotti with almonds (linked here). I think you will like it very much.
Lori says
This was my fifth attempt at sourdough bread. The previous 4 were not so good and didn’t rise well. I found your recipe and thought…why not.
Oh my goodness. Every step turned out as it should. I was so excited. The finished product was amazingly delicious and beautiful!!! Thank you for sharing your recipe
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Emilie Raffa says
Lori, this is so great to hear. Thank you! 🥰
Julie says
Hi
After a few weeks of failed starters and one failed sourdough loaf (much to wet and couldn’t bring it back) I successfully made my first sourdough bread it looked and tasted amazing your recipe and advise and help was perfect. Thank you. I nearly gave up until I found you. Xx
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Emilie Raffa says
Julie, thank you so much for your kind words. Appreciate it. I’m so glad you didn’t give up! 🥰
Jennfier Wight says
I would definitely recommend this recipe! It was easy and concise to follow. My sourdough came out great!
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Birgit says
Hi Emilie, thank you for writing such clear and detailed instructions – I am an absolute beginner, so I really appreciate all the tips and explanations. I have made two loaves now and find that when I am ready to pop my loaf in the oven, the dough has very little of its own structure , ie it falls completely to the walls of the dutch oven – is this what I should expect? The reason I ask is because when I slash it, it seems to deflate considerably. I feel all that rising is lost in a split second!
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Emilie Raffa says
Hi Birgit! I totally get this. The dough might’ve been under or over proofed, not shaped tight enough, or contained too much water in relation to the brand/type flour used. Can you walk me through your process, including rise time lengths, ambient temperature and the amount of water used? Any additional info would be great, too. Thanks!
Tricia Duby says
I would like to add inclusions, but unsure of how much to add. For example, if making cheddar/jalapeno, how much of each? Or adding just herbs like rosemary?
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TaBQ says
I’ve looked all around and yours is my go to recipe! Im on my 5th loaf, and trying something different: 1/2 recipe and a covered cast iron loaf pan. Wish me luck!
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Taylor Tsakoniatis says
Hi there! I followed your instructions and everything worked perfectly for my starter. Thank you so much!! My question: I used bleached bread flour for my starter, what kind of flour do you recommend that I use to bake my sourdough loaf? I live in Canada BTW!!
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Emilie Raffa says
Hi Taylor! I typically don’t recommend using bleached flour for sourdough. But! Since it worked for you, which can be the case for any baker who uses it, I don’t see why you would need to go out and buy new flour. Does that make sense? Use what you have first, and see how you go.
Alicia says
Made my first loaf today after following the starter recipe. Haven’t cut it yet but it looks amazing and smells so good. Proud of myself haha
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Michelle says
Do you have to preheat the Dutch oven before transferring the dough to bake?
Michelle
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Emilie Raffa says
Hi Michelle! No, you do not have to preheat your Dutch oven for this recipe. 🥰
Kari says
So I made this but my bread was pretty dense. What did I do wrong?
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Emilie Raffa says
Hi Kari! If your bread came out dense, we examine variables. Can you walk me through your process? Bread flour type/brand? Weighing vs. measuring ingredients? Length of bulk rise? Ambient temperature? Any additional changes to the original recipe? With more specific info, I can help troubleshoot your situation.
Julie Burma says
When you do the water test do you use cold or warm water?
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Emilie Raffa says
You can use warm or cold – I’ve had success with both!