Think you can’t bake artisan sourdough bread at home? Think again! Sourdough Bread: a Beginner’s guide is your go-to recipe resource for simple, easy sourdough bread without kneading. Make the dough in the morning or at night- it will come together in under 10 minutes.
In 2013, my resolution was to bake more bread.
I researched, tested and baked countless loaves with both good and mixed results. My journey began with this no-knead artisan bread recipe and eventually, I worked my way up to the holy grail: Sourdough. My passion for creating easy sourdough bread recipes and preserving traditional culinary arts inspired my bestselling book Artisan Sourdough Made Simple which has connected me to like-minded bakers all over the world! If you’re curious about sourdough bread, and don’t know where to begin, you’re in the right spot. Welcome to the journey.
What You’ll Learn
In this tutorial, you’ll learn how to make simple sourdough bread with step-by-step instructions and videos for guidance. There’s no kneading involved, and a bread machine or a stand mixer is not required. My sourdough bread recipe is perfect for beginners. I’ll explain a complex topic in simple terms without the stress!
But before you dive in, here’s a secret: sourdough bread is more than just a recipe… it’s an understanding.
There are similar sourdough bread recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you have a few loaves under your belt, the process will become an imminent rhythm, and in the end, you will have created your very own masterpiece that is the ultimate reward. Just don’t forget to eat your mistakes (might I suggest homemade sourdough breadcrumbs)?
Jump To
- Sourdough Bread Recipe
- Step by Step Instructions
- Sourdough Starter 101
- Sample Baking Schedule
- Sourdough FAQ
So, What is Sourdough?
In a nutshell, sourdough is slow-fermented bread.
It’s unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Sourdough Starter 101
Before you begin, you’ll need a sourdough starter.
Simply put: a sourdough starter is a live culture made from flour and water.
Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise.
But it doesn’t stop there.
Your starter must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.
How to Feed your Sourdough Starter
Every baker has their own method, and with practice you’ll eventually develop your own routine.
Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active.
PS: I use this the jar for my sourdough starter and I LOVE it.
When is my Starter Ready To use?
Your stater is ready to use when it becomes bubbly and doubles in size.
This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Where to Obtain a Sourdough Starter
All sourdough starters are different.
They can be made from scratch, purchased online, or if you’re lucky, someone will share a portion of their starter with you.
Starters range from thick to thin in texture and can be made with a variety of flours. I use two different starters; one is homemade and the other was a gift from my friend Celia. She dried a portion of her starter and mailed it all the way from Sydney, Australia.
How To Use A Starter
After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it.
Then, don’t forget to feed what’s left in the jar with more flour and water to keep the process going.
Any leftover sourdough starter can be used to make sourdough discard recipes, even my homemade sourdough pasta.
Storage Options
If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
Looking for more info on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered.
How to Make Sourdough Bread: Step-By-Step Guide
Step #1: Mix The Dough
Combine the following ingredients in a large bowl (I use a fork):
- 250 g water
- 150 g bubbly, sourdough starter
- 25 g olive oil
Add:
- 500 g bread flour (such as King Arthur)
- 10 g fine sea salt
Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy.
Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. After the dough has rested, work it into a ball directly in the bowl (it doesn’t have look perfect).
TIP: For best results, weigh all of your ingredients with a digital kitchen scale. Measuring cups are not as accurate. Please visit Sourdough FAQ for more details.
What is Autolyse?
This is the first resting period right after you mix the dough.
It jumpstarts gluten development without kneading. Strong gluten = good bread.
For timing, autolyse can range anywhere from 15 minutes to 1 hour or more depending on the type of bread you’re making and your own personal baking schedule. A minimum of 30 minutes works best for this recipe. However, when time permits, I’ll let it go for an hour. The dough will become more soft and manageable to work with afterwards.
A Note on Salt: some bakers prefer to add salt only after autolyse because it might slow down the gluten development. I’ve followed this technique for years, but no longer do so. I prefer to mix everything all at once. It’s practical, effective and produces excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Step #2: Bulk Rise
Now the dough is ready to rise.
Cover the bowl and let rise at room temperature, about 68-70 F.
How Long will it take?
The dough is ready when it has doubled in size and no longer looks dense.
This can take anywhere from 3-12 hours depending on your current room temperature, the potency of your sourdough starter and the specifics of your surrounding environment.
For example, in the summer the dough can take anywhere between 2-4 hours @ 85º F/ 29º C. In the winter, it will take longer about 10-12 hours @ 68º F/ 20º C. Temperature controls time.
And remember: because sourdough bread does not contain instant yeast it will take longer to rise. Watch the dough and not the clock. Be flexible.
Optional Step: Stretch and Fold the Dough
About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the bread dough {click here for a step-by-step tutorial}. Although it’s not mandatory, this technique will add height and structure to the finished loaf and it’s fun to do.
Watch the video below!
Step #3: Divide & Shape The Dough
Remove the dough onto a lightly floured surface.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
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. Or, use the envelope shaping technique outlined below.
Watch the video!
Step #4: Choose a Baking Pot
I bake my sourdough bread in a Dutch oven.
You can also try the Challenger Bread Pan, another vessel I use for baking, that can accommodate both round and oval shaped loaves.
The pot traps in heat and moisture which is essential to achieving artisan style bread at home.
Steam plays a key role in how the bread will open up or ‘bloom’ while baking and the Dutch oven helps to control this process.
You can use any oven safe pot that can heat up to 450º F/ 232º C (including the lid and handles).
TIP: In the past, I’ve tried baking on pizza stones and cookie trays with no luck. The crust would harden too quickly, forcing the bread to tear on the bottom and sides. I used various steaming methods to remedy this, however I found them to be extremely cumbersome and not realistic for everyday use. Nothing worked. The lack of moisture in my home oven was evident and using a pot for baking was the only practical solution.
Step #5: Second Rise
After shaping the dough, it needs to rise again.
Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead) and place the dough inside.
This time, the dough will rise for a shorter period about 30 minutes- 1 hour.
The dough is ready when it’s puffy and no longer dense. It does not need to double in size.
Preheat your oven to 450º F/ 232º C during the tail end of the second rise.
TIP: Instead of doing a free form second rise in the Dutch oven, use a cloth lined proofing basket or 8-inch bowl instead. Either option will contain the dough and hold its shape properly during the second rise.
Step #6: Score the Dough
After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the center of the dough.
This allows the steam to escape and for the dough to expand during baking.
You can use a small serrated knife, paring knife or bread lame.
Step #7: Bake the Sourdough Bread
Place the lid on top of the pot and reduce the oven temperature to 400º F/ 204º C.
Bake on the center rack for 20 minutes.
When 20 minutes is up, remove the lid. Your bread will be pale and shiny like the picture above.
Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210º F/ 96-98º C.
Cool on a wire rack for at least a 1 hour before slicing. Be patient!
If you cut into it too soon, the texture will be gummy…
TIP: During the last 10 minutes of baking, crack open the oven door (optional). This allows the moisture to escape, leaving your sourdough bread with a crisp crust. Alternatively, remove the bread from the pot and let it bake directly on the rack. The latter produces a more crisp crust.
Additional Sourdough Recipes & Resources
Sourdough Starter:
- Beginner Sourdough Starter {Recipe}
- Feeding Sourdough Starter: My Best Tips & Tricks
- Sourdough Discard 101: Recipes & Faqs Answered
Sourdough Bread Recipes:
- Beginner’s Guide to Sourdough Focaccia Bread
- Best Sourdough Pizza Crust (No steel or stone!)
- Best Sourdough Pasta (1 hour or Overnight)
- Light Whole Wheat Sourdough
- Easy Sourdough Sandwich Bread
- Soft Sourdough Cinnamon Rolls
- Best Sourdough Pancakes
Sourdough Bread Tips & Techniques:
- How to Stretch and Fold Sourdough {Video}
- How to Shape a Round Sourdough Boule {Video}
- Why Won’t My Sourdough Bread Rise?
- Bread Flour vs. All Purpose Flour: What’s the Difference?
Sourdough Tools & Supplies:
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.
Sourdough Bread Recipe
PrintSourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.
Ingredients
- 150g/ 5.35 oz bubbly, active sourdough starter
- 250g/ 8.80 oz warm water, preferably filtered*
- 25g/ .90 oz olive oil
- 500g/ 17.65 oz bread flour (not all purpose flour)
- 10g/ .4 oz fine sea salt
- fine ground cornmeal, for dusting
*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 (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
Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. 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, work the dough in the bowl into a rough ball, about 15 seconds.
Bulk Rise
Now the dough needs to rise.
Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
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 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 an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
Cut & Shape the Dough
Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). 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. *See note below.
Second Rise
Now the dough needs to rise again, but for a shorter period of time.
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 for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
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, 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 gummy texture!
Notes
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.
Sourdough FAQ
1.) I only have all purpose flour. Can I still make this recipe?
For best results, use bread flour for this dough. If you only have all purpose try my Artisan Sourdough with All Purpose Flour instead.
2.) Can I add whole wheat flour to this recipe?
You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my Light Whole Wheat Sourdough for more whole grain goodness.
3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?
- When I first learned how to bake sourdough bread, I used 150g of starter. Overtime, it was too much to maintain (especially when doubling and tripling recipes). So, I scaled down. That’s why most recipes in my book Artisan Sourdough Made Simple include 50 g of starter instead. One amount is neither right or wrong; it’s just a matter of preference.
4.) What’s the purpose of olive oil in this recipe?
Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.
5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?
The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.
6.) Why don’t you preheat your Dutch oven before baking?
Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!
However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.
7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?
Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.
8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?
Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.
9.) How do I get the dough out of the cloth-lined floured bowl?
Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.
10.) Can I have the measurements for this recipe in cups, please?
- 3/4 cup bubbly, active starter
- 1 cup + 1 tbsp warm water
- 2 tbsp olive oil
- 4 cups bread flour
- 1 1/2 tsp fine sea salt
NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.
Comments
Diana says
Hi- when you cover the bread during the rises, is it ok to cover the bowl or so you actually put the plastic wrap on the dough itself? (First timer….cannot wait!)
Emilie Raffa says
Hi there! Cover the bowl (not the dough). Have fun!
lisa says
hi, thanks for all the info. I am a little confused why some people have long bulk ferments overnight on the bench, and others have a few hours only before placing into the fridge. A bit confused which is better, a long time on the bench overnight or a long time in the fridge overnight with say 4 hours out on the bench with folds and turns prior. What is better for the overnight? fridge or counter?
Emilie Raffa says
Hi Lisa! It depends on the baker’s schedule, temperature, and preference. One is not better than the other, just different. As you continue to bake and experiment with your specific conditions you’ll see what method suits you better.
Maxine says
This is a fantastic recipe! I’ve recently gotten into baking sourdough after successfully growing my own starter and this recipe has to be the best one I’ve found. I think the olive oil really helped the crust be light and crispy. I let it bulk ferment for about 6 hours and I did three sets of folds after an hour for the first 3 hours. For the second rise, I did about an hour and a half. I did cut the dough into 2 loaves and I baked the first loaf for 20 minutes with the lid on and about 25 with the lid off in a 5 quart Chrissy Teigen Dutch oven and there was plenty of space. So if anyone makes a single large loaf, a 5 quart Dutch oven will be fine. The second loaf is in the fridge and I’ll be baking it tomorrow. I have high hopes! I’ve been looking for overnight sourdough recipes and if the loaf tomorrow turns out well, this will definitely be my go to recipe for years to come! Thank you so much!!
Emilie Raffa says
This is so wonderful to hear! Thanks, Maxine!
Rachel says
Hi! I made this recipe with the starter also from your site (thank you!) and both were great! I’m baking again but I think I started to early in the evening (6pm). It’s about 11pm more and I think my bulk fermentation is done. I want to go to bed :) can I put it in the fridge over night? What needs to happen before I bake? Do I need to let it come to room temp before I shape and proof? Any guidance here is greatly appreciated. I hate to waste this good flour during lockdown!! Cheers!
Emilie Raffa says
Hi Rachel! Yes, you can put the dough in the fridge. It won’t rise much. The next day, wait for it to double and proceed with the next steps.
Kristen says
Thank you so much for this recipe. I have been trying to make sourdough bread for months with little success. My starter seems robust, and I always follow the instructions as close as possible, but the other recipes I followed never resulted in a good loaf. I can bake other yeasted goods with no problem so the learning curve with sourdough has been frustrating. I kept looking up information to learn as much as possible about the sourdough process… and still kept failing. I was 100% ready to give up, but I had enough ripe starter to give it one more try and I felt bad throwing it out… so I decided to try this recipe and I finally got a good loaf!!! I think a low hydration dough is going to be the way for me to go moving forward. Thank you for giving me enough hope to not give up on sourdough.
Emilie Raffa says
Excellent! You are very welcome! Keep on baking, Kristen :)
Karen Hilgartner says
This is a great recipe for beginning sourdough bakers. This is my third time using the recipe. Since the pandemic began, I have been unable to find bread flour, so I have been using wheat and all-purpose in different combinations. The starter was originally made and fed with whole wheat, but later fed with all-purpose (depended on what I could find in stores). The 100% wheat came out tasting like a dark German beer bread and the half wheat/half all-purpose made a nice white/wheat combo. My favorite is the all-purpose only–the dough is a little more gluey, but using your stretching and strengthening method (2 times, 1 hr. apart), and then covering with plastic wrap and a towel all night worked great. I cut, shaped and baked the next morning. I used corning wear casserole dishes with glass lids and parchment paper in the bottom every time. The first two times, I baked 2 large boules, the last time, I baked 4 small. (I made 2 recipes of the dough each time). I reduced the bake time (with the lid off) to 30 min. with the smaller boules. Thank you for all of the great tips–made everything really easy to follow–I am now getting a feel for the dough, and delighted to “Feed” my starter babies once a week! :)
Emilie Raffa says
Thanks so much for sharing your tips, Karen! Absolutely wonderful!
Dylan says
I made this! I’ve had a few disasters trying to make sourdough foccacia since we’re in lockdown and I can’t get yeast anywhere, but thought it was time to try a proper boule – and it worked out great!
I only have plain flour so I used that, but made sure to do two stretch and folds before bulk fermenting overnight to help the gluten. Ditto with a dutch oven, but I used a cast iron pan lined with parchment, and a metal mixing bowl inverted over the top, and a small tray underneath with water in, and go a great oven spring!
I really look forward to making this again, I’m not the biggest fan of sourdough in general but have a mighty love of bread and I’m determined to be able to make a consistent good loaf until I can get a good stock of yeast back in my pantry!
Emilie Raffa says
Dylan, this is great! Thanks for sharing your tips! :)
Lorna McCombe says
I am so delighted to have found you and your book -i t arrived two days ago, my starter has been doing nicely, I’ve bubbles but not quite growing as fast but it’ll get there, your book it’s just a joy, it is full of recipes I just can’t wait to try, I’m going to go slowly with beginner bread but they all look fab. I’ve had 3 daughters and always baked and made my own bread but played safe with yeast, it’s actually my youngest daughter’s friend who had said go for it, it’s not as scary and bewildering as you think 😊 I’m in the UK just in case you’re interested how far your reaching. Thanks Emilie. Lorna x
Emilie Raffa says
Hi Lorna! Thank you for taking the time to comment. Very much appreciated. Enjoy sourdough, it’s absolutely incredible! x
Lorna says
Success!! My sourdough is just wonderful thank you thank you thank you.
Xxx
Emilie Raffa says
Lorna, so nice to see you back here! I’m thrilled for you! x
Stephanie says
Hi Emilie!
I’m hoping you see and respond to this before I get too far into the bulk fermentation. So I’m attempting the “fold” technique but my dough is a bit dry and crumbly do it’s kind of hard, even with wet hands. Any thoughts?
Also, how long do you suggest the fold technique at 30 min/hour intervals? One full revolution of the ball (4 times)?
Thanks in advance for the feedback! I’m excited to be making my first loaf 😊
Emilie Raffa says
Stephanie, the dough should not be dry or crumbly at all. There might be too much flour in the dough or it wasn’t mixed properly! Did you weigh or measure the ingredients?
Regarding the stretch and folds, I have a video in this post. Scroll down to the “Stretch and Fold” section.
For this particular dough, the intervals should be appx. 45 minutes to 1 hour apart. At the 30 minute mark, the dough might still be too stiff to stretch. One full revolution (4 folds) is one set. Good luck!
Stephanie says
Thank you for your response. I wish I could send you a picture ☹️ I measured because I don’t have a scale…wish me luck!
Stephanie says
Now it looks like it’s getting smoother & more manageable! Maybe it can be salvaged after all😊!
Stephanie says
Hi Emilie,
Thank you so much for your feedback. Despite being somewhat discouraged initially because it was dry, I hung in there and the recipe turned out great! My first sourdough loaf and everyone in the family said it was wonderful!
Thank you so much for the great recipe and being available to respond!
Emilie Raffa says
Ahh! I’m so glad you came back to report! Sourdough just takes practice, that’s all. The more you do it, the more you’ll get to know the dough. You’re doing great! xx
Deanna Donnelly says
Thank you so much for the wonderful sourdough starter and bread recipes! My goal during this lockdown was to learn to bake….I am an avid and joyful cook but have never enjoyed baking…..you changed this for me! I baked one loaf of bread prior to finding your site and then jumped in to the holy grail……SOURDOUGH! Your recipes are easy to follow and give great tips…..thank you so much! I stored my starter in the fridge and it woke up beautifully- over the top of the jar or be exact; my 2nd loaf is bulk fermenting as I type and I will definitely be making often! Cannot wait to try more of your awesome recipes! Thank you again!
Emilie Raffa says
Deanna, this is so nice to hear. You are quite welcome. Enjoy sourdough… it’s such a fantastic, rewarding (and delicious!) craft.
Lennart says
Great recipe. Have been working on a starter since the pandemic outbreak. Somewhere during the second week the starter became predictable. I would recommend others to stick to whole wheat a little longer and transition to white flour once the starter becomes more predictable. I altered the bread recipe to have 20% whole wheat, 80 grams of raisins and 80 grams of hazelnuts (crush ’em). It comes out really nice: good balance between sourness of the bread and sweetness of the raisins and the hazelnut crunch just makes a great bite. Thanks for the great recipe and inspiration!
Emilie Raffa says
Thank YOU for the fantastic tips! x
Tammy says
Hi
Can you please give a recipe with instructions for starter
I am starting from absolute scratch
Thx
Tammy
Emilie Raffa says
Hi Tammy! It’s linked above in the Sourdough Starter section.
Yemaya says
Hello!
I am currently experiencing my first sourdough bread (or any bread) making experience. I’ve encountered a small obstacle. I mixed the flour into a jagged ball (not all the flour incorporated easily so I wet my hands during mixing… was this bad?), left it on the counter overnight, and by morning it had expanded to fit the shape of the bowl but was still very dense looking with not much rise. I thought it might be cold so I stuck it in the oven with the light on. In the oven, it expanded, it bubbled, and 12 hours later, seemed ready. I slid it out of the bowl to fold it and found it to be super sticky and unmanageable so I’ve placed it back in the bowl to proof longer. I’m thinking I proofed the top of the dough and not the bottom (is that a thing?). Is it possible to continue proofing after the dough has been taken out? Does the entire surface of the dough need access to air when proofing? Thanks!
Emilie Raffa says
Hi there! Regarding the stickiness: it sounds like there was either too much water in the dough and/or the dough itself was too warm from sitting in the oven. Weigh your ingredients for best results and/or shorten the length of time when warming it up.
To answer your questions: it’s possible the top of the dough was warmer than the bottom. I would not continue the bulk rise after the dough comes out of the bowl. You should proceed to the next step. The surface of the dough should not come into contact with air; it will dry out and form a skin. Keep the bowl covered with lightly oiled plastic wrap or a damp kitchen towel.
TY says
Hi and thanks so much for all of the lovely info on your website. Any advice on how to make a whole wheat loaf? If I wanted to add some whole wheat flour to this recipe, what ratio of bread flour would you swap out, and would you increase the water? Thanks in advance!
Emilie Raffa says
Hi there! Adding whole wheat flour to this particular dough will make it too dense. I’m posting a new recipe with whole wheat soon with more specifics. Stay tuned.
Kimi says
Thank you so much for this recipe!! I have been playing with it for the last two months with great joy :) I was curious to know if I could divide this into 4 smaller boules rather than two? Has anyone tried this and/or what would the estimated baking time be? Thank you!!!
Dawn says
Where did you get your gray tea towel? I love it! Thanks for the great recipe.
Emilie Raffa says
Hi Dawn! I got it years ago from from Sur La Table :)
PKS says
Hi! I’ve made this recipe a few times with the bulk ferment on the counter and it’s been perfect–thank you! Last night I tried to do the bulk ferment overnight in the fridge and it doesn’t feel like it really doubled (or even came close). Should I leave it on the counter and wait for it to expand? It’s a somewhat warm day here (mid-60s now right now). Are there other ways than size to test if the bulk fermentation is done?
Thank you!
Emilie Raffa says
Hi there! You are correct. Wait for it to almost double at room temp, then chill it overnight. It will not rise that much in the fridge. Give it more time if necessary the following day.
Some bakers use the poke test, but it’s not my favorite as it can be inaccurate and doesn’t apply to cold dough. The window pane test is another one you can try.
Viviane says
I am in lock down in the UK. I am trying to bake my own bread, sourdough if I can handle it. This was a great help but I have one question: I received some Mad Millie starter in sachets. It explains how to make 2 loafs with one sachet. Can I just make a starter with it that I can feed and store as it is hard to buy yeast or starters right now. Thank you for the detailed explanation.
Cannot rate the recipe as I did not try it but will rate your explanation instead!
Emilie Raffa says
Hi there! Unfortunately, I’m unfamiliar with Mad Millie so I’m unable to advise properly. However, it doesn’t hurt to experiment! If you do use it to make a starter, it will still need to be fed with additional flour and water to keep it alive. So I don’t see why not! Hope this helps a bit, Viviane :)
Peter says
Just to note, the ounce conversions could be rounded to more convenient numbers. e.g. 5 ½ oz / 9 oz / 1 oz / 18 oz. They might not be the same precise % of increase for each one, but it shouldn’t matter. Some scales use fractions of ounces, so it’s not easy with the decimal versions.
Emilie Raffa says
Hi Peter! Yes, good point re: the types of scales. Do as you see fit!
Peter says
Thanks for your reply. I meant it would be easier for people looking at this in the future if the recipe was updated. The current ounce measurements are awkward to work with.
Molly says
I noticed the recipe calls for a 5.5 or 6 quart Dutch oven, but I only have a 7.5 quart. Will this greatly affect the final product? Will it not bake/rise properly, or not keep its shape?
Emilie Raffa says
Molly, you’ll be fine! The dough is not supposed to touch the sides of the pot so bigger is definitely doable.
Kirstin Carlin says
Hi there I am writing from New Zealand. I have started your beginner sourdough recipe a bit late in the day and it has just started Bulk Fermentating now at 5pm.
Is it okay to leave this dough in the fridge overnight (it is Autumn here and about 18 degrees right now).
Many thanks
Emilie Raffa says
Hi Kristin! Yes, the dough will be fine in the fridge overnight. In the morning, give it more time to double in size if needed.
Jon K says
Hi, I have used your site to create my first sourdough starter and now my first sourdough bread- which is fabulous. I have a couple of questions – how large a dutch oven should I be using? Mine is 26cm and my bread seems to be quite flat. Is there another reason why my soudough might be a big flat – still lovely though!
Thanks
Emilie Raffa says
Hi Jon! I recommend a 5 1/2 qt or 6 qt Dutch oven for baking. A baking pot larger than this should not effect the overall shape of the bread; your loaf is flat for other reasons. The dough could be over proofed during the bulk stage or second rise (rose for too long), shaping issues, too much water in the dough, dough never doubled during the bulk rise etc. There are many factors to consider. Perhaps something rings a bell here? Hope this helps!
Patrick says
I had the exact same problem. I followed the directions precisely, but the dough was still on the wet side. Starter passed the float test. Dough never seemed to really swell, even with the oven’s proofing mode to keep it warm on this relatively cool day. And I could never get a real tension on the surface during the final shaping.
Dennis says
Just started on my sourdough journey and have had excellent results with this recipe.
Question if I may – would it be a reasonable approach to form the dough into two long loaves after bulk fermentation, let the loaves rise, and bake on a baking sheet or stone: in other words, not bake in a Dutch Oven ?
Cheers
Emilie Raffa says
Hi Dennis! Fantastic! Bread baking is tricky without a pot because you’ll have to add another steaming method to your oven. It can in fact be done on a sheet pan or a stone, but it will takes some experimenting to get the conditions. Plus, this is a low hydration dough. It needs moisture as it bakes.
Now, they do make oval size baking pots and roasters if that’s of any interest to you. The Challenger Bread Pan is another option and it accommodates both round and oval loaves.
Hope this helps!
Aliza says
OMG, thank you so much for this recipe. This was my fourth attempt, finally got perfection. So moist, perfect crust and oh so delicious. And the family agreed.
Emilie Raffa says
Excellent! Thanks for your feedback, Aliza! xx
Dympy says
Hi Emilie,
Wow great instructions! new to sour dough baking and have a question, I cant seem to get my starter to pass the float test. Even though I know my “pet” doubles, triples in size…. can I still use it, what mostly happens the teaspoon remains a ball when dropped in water but just floats at the bottom. It does not float to the top of the cup. Is it ready to use? I have had the starter for 10 days baked once when it actually floated to the top. The loaf was delicious a little dense for my liking…..(I have been a sourdough consumer for over 20 years) after reading your tutorial I will hydrate a little more and experiment and make it “mine” as time goes on with my environment. Getting back to the float test, everyday for a week I have fed it twice and watched the “Pet” but it does not pass the float test! I want bread! so can I just use the starter when I see it had tripled or sometimes quadrupled and has a nice dome on it when in the starter jar. That is before it gets hungry again.
thanking you in advance. I am yet to try your recipe with the olive oil….. Next time
Emilie Raffa says
Hi there! You could be doing the float test too late (after it has collapsed or started to fall). Do it when the starter is at peak height. This will help. If you are already doing this, perhaps it’s the type of starter you’re using. Stiffer starters that are not 100% hydration, or ones made with different types of flour may or may not pass the test in the same way. All possibilities. See if anything rings a bell?
Ellen says
This was definitely my most successful bread to date and very encouraging. Thank you!
I was wondering, if I want the larger air pockets, can I just omit the olive oil and keep everything else the same?
Emilie Raffa says
Ellen, larger air pockets is achieved from a combination of factors: type of recipe, technique, baker’s finest and practice! This beginner recipe is a low hydration dough, and because it’s more dry, we typically do not see large pockets in this type of bread (with to without oil). So omitting it here won’t necessarily get you the results you’re looking for. I would try my Artisan Sourdough with All Purpose Flour instead. See if you like that.
Ellen says
I will try that recipe today, thank you for the quick response!! I am enjoying yesterday’s loaf as I write.
:)
Kathy says
Hi my dough is coming out really wet, it rises fine then settles out in the oven even if I used a proofing basket, any ideas, thanks
Emilie Raffa says
Hi Kathy! This dough shouldn’t be wet. So, it’s possible there’s too much water in the dough and/or the type of flour you’re using is not absorbing the extra liquid. Weigh your ingredients for best results. Also, if the dough is over proofed (rose for too long) it might become wet and sticky. All things to consider. Hope this helps!
Lisa M. says
Wow!! The sourdough bread was so amazing! First time baking bread. I made a round loaf and 2 small loaves. I did one with cornmeal bottom and other with parchment paper. They both turned out great.
Thanks for your detailed instructions. I did the fold and stretch twice and starter in late evening too, to let it proof over night. I didn’t cover with a towel. Just used saran wrap. It worked well, I was able to write the times on it so I could recall when I stretched it last etc.
I do have a few questions, I will be making bread again this weekend. I read somewhere that if the starter(which is in the fridge) has a weird layer on top of the starter, i should pour it off. Is that correct?
My other questions is, if i wanna make more then one batch, when I make a new starter. Do I have to allow the starter to become active before I can take half and make a new starter? From what I can understand, I would need it to be active prior to making a new starter.
Thanks again, I ate almost a whole loaf by myself lol. And the person I got the starter from, my bread taste better ;)
Emilie Raffa says
That’s fantastic, Lisa! Yes: pour the liquid off with any discolored starter underneath. Some bakers store it back in (I do not). To create a second starter, it does not need to be active first. Just pour off the amount you need from your original starter and feed that amount separately. Have fun!
Lisa M. says
Thank you for the information. Is there a minimum amount of starter that I should use to make a new starter? I want to give one as a gift 🎁.
I received one with 100g, I believe.
Emilie Raffa says
Hi Lisa! Believe it or not, 1 tbsp is all you need. However, that won’t really look that pretty in a jar ;) 100g is better.
Milan says
My first loaf looks beautiful, but the taste is off. It’s not “sour”. Any suggestions for next time?
Emilie Raffa says
Hi Milan! Just answered this below!
Samantha says
Hi Emilie!
As a first-time sourdough baker, I found your beginner starter and recipe so helpful and easy-to-follow. My first loaf came out beautifully! Thank you so much for all the tips and tricks along the way.
I was wondering- my bread didn’t come out tasting very sourdough-y… is there something I can do to increase the sourdough flavor or will the flavor intensify with time as my starter continues to develop? My starter has been strong, and I started it about 1.5-2 weeks ago, so maybe just the fact that it is new is what’s going on. Just wanted to know your thoughts on this :)
Thank you again for everything! I hope you’re staying safe and healthy!
Emilie Raffa says
Hi Samantha! Many factors go into achieving a sour flavor. You can try adding less water to your starter, bulking the dough in a warm spot for a few hours followed by chilling the dough overnight, or adding a very small amount of whole wheat flour to the dough (this is not recommended and/or successful for all recipes because you will need to adjust the water content too). Start with the first two suggestions and see how you go.
Bailey says
This was so helpful! I just received sourdough starter as a Teacher Appreciation gift and am in the process of doing my first discarding and feeding of the starter. I just have two things that need clarification: first, the directions I received say to remove all but 1/2 cup of starter then to feed it and keep in the jar. So, I did that and I placed the discarded starter in a bowl and also fed it for the purpose of baking. Is this correct? Second, I put my starter and feed it once a week, so is that “feeding day” the only day that I can start the process to bake things? Just want to make sure I’m doing this correctly, but it’s a fun experiment and can’t wait to bake your recipe! Thanks so much!
Emilie Raffa says
Oh how fun! Love this idea for a teacher’s gift :)
To clarify: did the directions say to feed the 1/2 cup part separately? Or to remove 1/2 cup first and then feed what’s left in the jar?
For the second part: when you’re ready to make bread you’ll need to feed the starter (every time) before making the dough. It needs too double in size before using.
When you’re not baking, and the starter is stored in the fridge just feed it once a week to keep it alive.
Hope this makes sense! Enjoy!
Lisa says
In your winter baking schedule, it says if it is ready Saturday morning, it is time to mix the dough. Then it says Saturday night, mix the dough and let it rise overnight. If mine is ready Saturday morning do I make the dough then or can I wait until the afternoon?
Emilie Raffa says
Hi Lisa! To clarify: you can make the dough whenever your starter is ready. The timeframes listed in the schedule are meant to be adapted. However, your starter might only stay at peak height for an hour or so, so it’s best to use it then or feed it again later to make the dough later in the day.
Nicci says
OK I’m about to give this a go. After 2 weeks my starter is finally ready. I’m reading through all the steps and tips etc and feel prepared to follow your time line, so will begin the process tonight, Friday night. I’m confused though, after reading the recipe for 150g of starter, but then the tips saying for an overnight rise to only use 50g? Thanks heaps!
Emilie Raffa says
Hi there! I see the confusion; the 50g is referring to another recipe I have elsewhere. I’ll update the notes to clarify. Follow the recipe here with the 150 g.
Nicci says
Thank you! Only just seen the reply as I’m back again to try another loaf:) My first one turned out quite good for a beginner, and went down well. It didn’t rise much but I think it ended up with a bit too much water in as it spread out from the ball shape while in the Dutch oven and pancakes a bit. About to start my second go at a loaf, using the same starter I made a month ago:)
Nicci says
I just can’t get my starter bubbly, or able to float in the water this time around. I took it out Sunday night, it’s now Wednesday morning and still nothing, even after 2 feeds
Wendy Olson says
Thank you so much! This recipe is fantastic. I’m really pleased with how my loaves turned out. My parents planned to go to San Francisco for their 50th anniversary, but couldn’t, so I made them sourdough myself and overnight-ed it to them. They loved it!
The finished product smelled absolutely mouth watering, sliced up perfectly, and had a great texture and taste. I’m so happy I kept going with the starter – after the first week it smelled beyond gross and I almost threw in the towel, but I’m glad I didn’t. I did many things wrong and the final product still turned out great. I used regular flour, not bread flour. For both loaves, I mixed my dough after my starter had already deflated a bit (i.e. too late). I don’t have a kitchen scale so I used the volume measurements, though I tried to be careful to not use too much flour, as instructed. Thank you! (p.s. you can delete my earlier comment asking for volume measurements.. ;)
Vicki Faris says
As everyone else, I’ve decided to try sourdough bread. I’ve got a happy starter, or it’s acting properly. My first attempt was using another site’s recipe. The loaf was high hydrated and possibly over-proofed. It was very dense, but tasted right. I’ve found your website/instructions while trying to research what happened. I can’t find bread flour and only have organic all purpose. I have whole wheat pastry flour and cake flour, but those don’t have as high protein as bread flour. Will your recipe work with all purpose?
Emilie Raffa says
Hi Vicki! If you only have ap flour, I would try my Artisan Sourdough with All Purpose Flour instead. It’s a step-by-step guide geared specifically towards this type of flour. Enjoy!
Paola says
Hiya, to begin with, thanks so much for such a detailed recipe. Now, with so much time in my hands during this lockdown I decided to make my own sourdough bread. I finally feel like I’m ready to bake my first loaf of sourdough. It took me a few days to make my starter but following your other post I managed to make one, I named her ”Bianca” and it’s happier and bubbly than ever. The only doubt I have at the moment is if I could use wholewheat flour instead of bread flour in this recipe? Thanks
Hope you are having a happy Lockdown! :)
Emilie Raffa says
You are very welcome, Paola! I would not substitute whole wheat flour for bread flour in this recipe; it will be too dense! You’ll need to use a combination of both flours and adjust the water amount for best results.
Paola says
Thank you so much for your answer. I have used your recipe 4 times already and I’m getting such a lovely bread. Everyone at home is loving it. Gonna’ try next time half and half of strong bread flour and wholewheat flour. All the best!
Kathleen says
Where is the recipe? I have read through the instructions, but cannot find it.
Robin says
Why is the dough so sticky? Is it supposed to be? It’s very difficult to do the extra folds during bulk fermentation. I did add extra flour, about 50 grams.
Emilie Raffa says
Hi there! This dough is not supposed to be sticky. Sounds like there’s too much water in the dough and/or the type of flour you’re using (perhaps ap instead of bread flour?) cannot absorb the extra liquid. Weigh your ingredients for best results. Hopefully it came out ok!
LuLee says
I’ve read sooo many sourdough recipes and articles in fear of messing up my first loaf and wasting precious and hard to find flour. Thanks to your thorough and clear instructions, my first loaf was a total success, with my second loaf in process today. I’m so happy and grateful to you for sharing your expertise in such as easy to read and follow way especially for us beginners. I can’t thank you enough!!
Emilie Raffa says
You are very welcome! Thanks so much for your kind feedback. Much appreciated :)
Jess says
hi there! to clarify – should i use 150g or 50g of starter when i’m doing an overnight rise? my kitchen is on the colder side so i tend to have to bulk for 12 hours. 150g is a lot of starter so if i could scale it down using this recipe without screwing up the results that would be great!
Emilie Raffa says
Hi Jess! In a cold kitchen 150g is fine. However, if you’d rather scale down and use 50g (which will also work) try My Artisan Sourdough with All Purpose Flour instead. Enjoy!
Wendy says
I’m wondering if its okay to use a mixer with dough hook to mix the ingredients in the first step and then let it sit for autolyse? I tried a different recipe yesterday and it was a total fail so I am excited that I found yours today. I am hoping using the mixer is ok… tough to mix by hand with arthritis!
Emilie Raffa says
Hi Wendy! You can absolutely use a mixer for the first step and then let sit for the autolyse. In fact, afterwards, you can even use the mixer again to knead the dough if you want. About 6-8 minutes or so on low speed (2-3 on a kitchen aid).
Lisa says
Hi, I’ve been baking sourdough for months with mixed results. I had never heard of the float test before so I am happy to learn about that! I have a strong starter and I tried your sourdough recipe today, I followed the recipe exactly and it was absolutely perfect. I’m wondering if you have recipes for spelt or rye sourdough? Or do you only bake with bakers flour? Apologies if it’s on your page but I couldn’t find it!
Emilie Raffa says
Hi Lisa! All types of recipes (spelt, rye etc.) in my book, Artisan Sourdough Made Simple.
Lisa says
Ok thanks Emilie. I’m in Australia but I’ll look for your book 😊
tom says
I started baking sourdough in the lockdown and had some terrible results with the higher hydration doughs to start with. this was the first recipe that turned out right – thanks so much for making such a helpful detailed recipe :)
I have one question – the dough gets a tough skin on it during the bulk ferment and when I come to stretch and fold or shape it breaks and leaves a funny looking pattern on the top of the loaf.. it doesn’t taste bad but just looks less lovely.. any tips for how to avoid this? (I tried oiling the top of the dough but then it didn’t stick to itself so shaping was less successful..)
Emilie Raffa says
Hi Tom! That’s wonderful to hear. Thank you! Sounds like too much air is coming into contact with the dough, which can form a skin on the surface. Cover the dough with plastic wrap during the bulk rise and in between the stretch and fold sets. This will help. x
Fiona says
Like many being stuck at home these days I decided to get on board the sourdough bandwagon and give it a go! My starter has turned out well and my first ever sourdough loaf this week was an absolute success! It didn’t last a day it was so good. I’m currently working on my second loaf and have been sharing your weblink with all those that have asked how I made a bakery worthy loaf of sourdough. Thank you for the detailed and relatively simple instructions!
Emilie Raffa says
Fiona, you are so sweet! Thank you! So glad it’s working out for you too! :)
Liesl J Coates says
Hi Emile,
It’s me again. I had a failure with rising- again, this time with the Artisan using my Vital Wheat to make it bread flour. Two questions: I forgot to put plastic wrap over the bread for the bulk rise overnight, and just had a towel over the bowl. Do you think that contributed? I am suspicious that the biggest culprit, though, was my starter. I fed it and did the float test, but I’m not sure if it actually doubled in size for the amount (I only waited a few hours). My other question, though, is the impact of switching to Organic all purpose flour (all I have now). I know you spoke of this somewhere, but I couldn’t find it. You said recently that organic is ok for the starter (you said it might take longer), but what happens if you switch mid-way? I know that you need to be consistent in the flours, but I didn’t think it would be a big deal. I also used the organic for the Artisan recipe, which I didn’t last time when it was fairly successful. Sorry….. so much hand holding! I will say that I looked up your post about “what if my sourdough doesn’t rise,” and that was good, but these are more specific questions. :)
Emilie Raffa says
H Liesl!
Regarding the rise: it’s either your starter (too weak), the temperature (too cold), or some other major change or a combination of changes to the original recipe and/or method (vague, I know… but true).
First, I typically don’t bake with vital wheat gluten. So, I’m unsure yet if this is even an issue. Not sure. Let’s back burner that one for later.
Second, for the bulk rise, if the dough is not covered properly the surface can dry out or form a thin skin which will hinder the rise. It’s like a crust forming prematurely on a loaf of bread while in the oven; the weight will push it down and make it dense.
Third, starters can in fact be ready in just a few hours depending on strength. Make sure it doubles though before using, this is important.
Fourth, regarding the organic flour, this was in reference to making starter from scratch. It might take longer for it to become activated. But you can use it. If you switch mid way for the feedings, it’s like changing your pet’s favorite type of food… they’ll eventually eat it. They just need to adjust. Make sense?
Hope this helps a bit! You’re doing so well! :)
J-Pdx says
If you’ve put parchment paper in the Dutch oven for a second rise, do you leave that there for the bake?
Emilie Raffa says
Hi there! Yes. Leave it in the pot.
Erica Schwartz says
Hello! Thanks for this insightful guide. Though I have made bread before, this will be my first time making sourdough and the first bake with my sourdough starter. Your guide is very thorough but I feel little confused as to the best way to time this all. I would like a loaf for dinner tomorrow. I fed my starter around 9am this morning and a few hours later, it was bubble, seemed active and passed the float test. I do not want to overproof the bread so I was thinking of doing the bulk rise in the refrigerator overnight. Do I start later in the evening and feed my starter once more a few hours before? Should I just start, let it do a few hours at room temp and the refrigerate until tomorrow morning (then shape and rise 1-2 hours?). I live in FL, our house is around 74. Thank you so much for your help and sharing your knowledge!
Emilie Raffa says
Hi there! Yes, timing can be tricky with sourdough. Based on your specific needs and temperature, here’s what you should do: feed your starter in the morning when you get up and again in the late afternoon. Make the dough around 5 or 6 PM (when your starter is bubbly- doesn’t have to be exact) and let bulk at room temp for a few hours. Give it some good time to rise here. Then, cover and chill overnight. The dough will not rise that much in the fridge, so the next day give it more time to double if needed. Then proceed with the next steps, timing the baking portion closer to dinner time (or when you want to eat the loaf). Hope this helps!
Penny Stroening says
I’ve baked the high hydration 3 times now but find myself baking every other day, it is loved beyond compare! I then decided to double recipe. I did not make adjustments to baking time. Should I have? It turned out almost perfect, just a tiny bit too moist in the center. If more baking time is recommended, how much? I was thinking 30 minutes, up from 20 and 40 minutes, up from 30 but leave the last 10 minutes as is.
Please advise. Thanks
Emilie Raffa says
Hi there! To clarify: doubling the recipe to make a (1x) larger loaf? Or two separate loaves? Thanks!
Gail says
This recipe is amazing! It works every time. Question though, I have tried the recipe for basic everyday sourdough in your book, but it will not rise. I’m wondering if this is due to being only 100 ft above sea level. I followed the recipe exactly and nothing. So I increased the starter to 150 g and it worked. So I guess I stick to using more starter? Also I wonder if being this close to sea level and our humidity plays a significant role in how the dough turns out! Yesterday was super humid and my dough was much stickier. In that event is adding more flour ok?
Emilie Raffa says
Hi Gail! Sea level, altitude, humidity, dry weather- all of these factors effect bread baking. You have to roll with the changes and adjust as you go. All bakers do this. In your case, adding more flour to the sticky dough was the right thing to do. Additionally, if adding more starter works as well, stick with it!
Mattie McIntosh says
Hello! My dough turned out great and as I’m baking it, it’s turning golden brown but a lot slower than the baking times in your recipe. Do I just need to leave it in the oven at 400 until it gets a nice deep brown? I took it out of the Dutch oven and put it directly on the rack as well. It smells so good but I’m scared of taking it out too early.
Emilie Raffa says
Hi Mattie! This can happen sometimes. Typically, I would not bake this loaf for less than an hour. You can always check its internal temp to make sure its cooked through. 205-210 F is good for this recipe. Hope this helps!
Wendy says
Does anyone have the recipe converted to volume measurements? I had previously found it in the comments of this page, but no longer find it. Thanks!
Emilie Raffa says
Hi Wendy! Please scroll up to the FAQ section at the bottom of the post. The volume measurements are listed there with a few notes :)