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
Mari says
I will keep this recipe forever.. my only successful loaf after a year of trying.. beautiful crust and crumb texture.. I have to say that the purchase of an air fryer with a proofing setting was a game changer here.. if you want good bread you need a proofer.
Jaime says
My dough isn’t rising (I believe the starter wasn’t ready) can I make focaccia bread with it? If so, what time and temp to I bake it at?
Thank you
Emilie Raffa says
Hi Jaime! I would follow the bake time & temp in my sourdough focaccia recipe {linked here}. I recommend placing your dough in a warm spot to rise, even if only a little bit due to your starter. Try placing it in the oven (off) with the light on.
Monty says
I’ve followed your recipe for my third bake and it came out looking fantastic! My only issue with my bake was the taste. It still tasted more like flour than bakery bought sourdough. I followed your measurements to a tee and used O Organics Bread flour (Safeway/Albertsons brand).
My starter is 4 weeks old and was grown with AP flour at the beginning and I switched to bread flour 2 weeks ago.
Does my starter just need to mature or should I change an ingredient? Thanks!
Jill says
I’m really having a good time making bread!!
After I stretched and folded the dough several times I covered the bowling place in fridge overnight.
Should I let it come to room temp before I cut and shape and do the second rise?
Emilie Raffa says
Hi Jill! First, assess your dough in the morning. You’ll need to see how much it rose overnight in the fridge. If it needs more time, let it rise at room temperature before proceeding with the rest of the recipe. Alternatively, if it’s fully risen (after the overnight chill), you can divide the dough and do the second rise right away. You don’t have to wait.
Brandi says
Hello
I am making sough dough for the first time ! My starter passed the float test and using your starter recipe . I am on my first bulk fermentation and I added 300 g of water as suggested to make the sour dough more soft.
It stretchy and has grown in size but still sticky. It has been in bulk rise for 10 hrs now at 72 degree what else can I do to help it get to the round bounce for stage two
Very new to sourdough
Emilie Raffa says
Hi Brandi! All helpful info here. You’re doing great. Ok, so your 72 F temp. tells me your dough might be over proofed (rose for too long). It’s hard to say without a picture. But, a sticky texture + warm temp. is in the indicator, assuming you’ve weighed your ingredients without error and used bread flour. I would proceed to the next step. When you remove the dough from the bowl, it will naturally deflate a bit – make sure your surface is floured to soak up some of the stickiness. Then shape the dough, pulling it towards you in a circular motion; this will get you a more round shape.
Brandi says
Thank foe replying whoo hoo ! I am going to do those suggested things and update my reply with a picture of the finished product 😀 thank you
Carmella says
It says reduce temp what should the temp be at originally?
Emilie Raffa says
Hi Carmella! The original oven temperature is 450 F (see “Second Rise”). Then, you reduce it to 400 F.
Jackie says
Hi There! I’m so excited to make my first loaf using this recipe! So I plan on making the dough Saturday morning by feeding my sourdough Friday night. When I follow all the steps do then bake the bread Sunday Morning? Or early Saturday evening?
Emilie Raffa says
Hi Jackie! It depends on when your dough is ready, which will depend on your current room temperature and sourdough starter strength (the warmer it is, the faster the dough will rise).
A few examples:
1.) Feed your starter late Friday night. Make the dough in early Saturday morning; let rise during the day @ 72-75 F. The dough might be ready in the late afternoon. This means, you can shape and bake it on the same day.
2.) Feed your starter Saturday afternoon. Make the dough in the late evening; let rise overnight @ 67-68. Bake Sunday morning. Overnight rises are most successful when done in cool weather, not warm weather – they will over proof.
My recommendation is to take note of your current room temperature, and build out from there according to what suits your schedule. 🥰
Carlee Walman says
My dough seems dry and isn’t rising. I didn’t add salt and used whole wheat bread flour.
Emilie Raffa says
Hi Carlee! This sourdough recipe uses bread flour. Whole wheat flour is more thirsty and requires additional water, which is why the texture of your dough is dense. The loaf itself might be very dense after it’s baked too. As for where you are right now, the dough will rise eventually, assuming your starter is strong. However, it’s going to take more time! Move it to a warm spot to give it a boost.
Vera says
If I have a starter that is ready to bake, but I have been using all-purpose flour for feeding, etc., can I make this recipe with bread flour or continue using all-purpose?
Emilie Raffa says
Hi Vera! Yes, you can make this recipe with bread flour even though your starter is fed with all purpose flour. You don’t have to switch.
Molly Morgan says
What size Dutch oven do I need??
Emilie Raffa says
Hi Molly! You’ll need a 5 quart or even 6 quart dutch oven for this recipe.
Rose says
Hi. New to making sourdough here. I followed your instructions for making the starter and I believe it worked ( I did the float test and it did float!). I don’t plan on baking too often, so my starter is currently in the fridge. If I understand correctly, I can’t use the starter cold from the fridge – I need to feed it and bring it to room temperature before using it, correct? And then, when I remove 150g of the starter to make the dough, do I feed the starter again before placing it back in the fridge? Do I remove half and feed it following your starter instructions? Thank you and apologies if all of this was already answered!
Emilie Raffa says
Hi Rose! To use your starter from the fridge: feed it at room temperature to re-activate it. This might take a few days depending on its strength and the temperature of your kitchen (the warmer it is, the faster your starter will activate). Once you’ve removed the 150 g to make the dough, feed what’s left in the jar with fresh flour and water. You don’t have to remove half first in this example, because you already removed 150 g. At this point, I would follow the 1:1:1 ratio (or another ratio of choice). For example, if you have 50 g starter left in the jar, feed it with 50 g water + 50 g flour.
Anne says
Hi..I am at the point where i have fed the starter to make a loaf of bread. I have put the starter in a wecks jar yesterday. It has not doubled in size yet. What should I do?
When I made the starter I used rye four which worked well. Now I have changed to bread flour when I fed the starter for making bread. Is this the issue? Thank you
Emilie Raffa says
Hi Anne! To clarify: Where are you in the process? Is your starter already established? Or are you still in the process of creating one from scratch? Note: if your starter is already established, and the question pertains to your starter not responding to the bread flour (instead of initial rye flour feedings), it sounds like your starter might need more time to get used to it. This is very normal. Feed your starter a few more times over the next few days, taking care to leave it in a warm spot for best results.
Michele Roth says
Can you make a gluten-free sourdough or a gluten-free sourdough starter?
Emilie Raffa says
Hi Michele! Yes, you can do both. For best results, you won’t be able to swap a GF flour for this recipe (GF baking is very specific). I would find a separate GF sourdough bread recipe & GF starter that inspires you.
Helen says
At the end. Can you use two loaf pans instead of making a boule
Emilie Raffa says
Hi Helen! Yes, you can split the dough over two loaf pans if you’d like. However, the final loaves will be a bit smaller compared to a standard sized loaf pan bread. You could always opt for using one pan only, if you prefer.
Livia says
Can you use all purpose flour for sourdough bread
Emilie Raffa says
Hi Livia! Yes, you can, with some changes if you are adapting this recipe. Choose the lower amount of water for best results.
Karen T Mattingly says
Good morning. Finally a finished sourdough round that looks great. My husband and I have been trying for months to figure out what we need to do to achieve a sourdough bread. Today, we will taste our bread and we are excited. I have been going to different utube recipes but having no success.
Thank you and we are looking forward to exploring more bread options in the coming months. Yummy in the tummy….
Kaziah Zinn says
Kid you not , this recipe gave me the best results I have ever gotten. By the way the dough looked by 3rd s&f, I knew she was going to turn out perfect! She did!. I was so confident I even did my first inclusions!!!. Those also came out delicious!!!. This is the recipe you should aspire for when you’re a beginner or even a pro.
Donna says
I don’t have a scale. Can you provide the measurements in cups?
Kaziah Zinn says
Starter: 3/4cup or 2/3 if starts is really bubbly
Warm water: 1 cup + 1 tablespoon
Olive oil: 2 tablespoons
Bread flour: 4 cups
Salt: 1 3/4 teaspoon
Sean D says
Made my very first loaf using this receipe. Came out pretty good overall, a bit denser then I was hoping for, but good flavor and still very edible. Looked very similar to your picture, maybe a slightly lighter brown color. I am thinking I might have moved to quickly with the active starter getting into the dough. Everything else, including the dough folding went well. I am going to try the sandwhich bread receipe next I think and then start playing with some of the others. Thanks! (Starter came from local italian resturant; never been a big baker, wife does that usually. I’m the primary cook and love smoking meats)
Tiffany says
I have made both this and your bagels. I followed your starter directions to a T and let me tell you… the bread I baked this morning and the bagels I just pulled out of the oven are FANTASTIC. I was so nervous, but following your lead was easy and I’m so happy I did. Thank you!!!
Sean D says
Just made my first sourdough bread (never been a baker, my wife usually does baking but I’m the primary cook and love smoking meats…so fell down this rabbit hole of new cooking!) using this receipe and it came out pretty well? A little dense, but flavorful. Starter came from local italian resturant, fed it and grew it pretty well. Reading other comments seems that this is a more dense bread receipe? Not sure how to attach a photo. Overall though, not a total disaster so from what I’ve read is a good start! Making some homemade chicken noodle to go with it for dinner. Now to try other receipes! Used a dutch oven. Extended 2nd cook time by about 2-3 minutes (based on bread temperature) Had a very nice golden brown color, though bottom was a bit tougher to cut; going to try the baking sheet on the rack below I saw mentioned next time.
Leanne says
I made this today and it was great. I made the dough and let it autolyse first thing in the morning. Then it bulk rose about 6 hours in my 72F kitchen. Then about 2 hours for the second rise.
I have always been unsuccessful with sourdough so I am really excited and can’t wait to do it again!
Question though. Could I let it autolyse overnight in the Friday for a bulk rise during the day while I am at work and an evening bake? I am thinking fresh bread for dinner?
Cynthia says
If I do the rise in Dutch oven how do you preheat the Dutch oven? I feel I’m terribly overthinking this!
Mateo says
Yes, you make perfect sense. My thought precisely. Her steps clearly state to let it 2nd rise in the cold dutch oven , then put the cold dutch oven with dough in the preheated oven. I did not do this, I used a basket for final rise then put the dough in the smoking hot dutch oven . Came out great!
Amy Bridgen says
Hi Emilie,
I have a 7 quart Dutch oven. Will this be ok to use or too big?
Thanks x
Bella🌺 says
Hi again I have no clue why but after a few weeks of being active my starter dies no more bubbels no more doubling in size what am I doing wrong??
Donna says
In This recipe is the Dutch oven preheated, or do you put the Dutch oven in cold, into the preheated oven? I have had great success with yeast assisted discard loaves. But have been dropping them into a hot Dutch Oven. My starter is strong enough now on its own, want yo make sure I don’t spend a lot of time and then have it turn out subpar. Thank you. 😊
Melanie says
Preheat your dutch oven. I prefer to line it with parchment and preheat while dough is proofing in a banneton.
Nicole Martin says
Excellent! I actually made this with a gluten free sour dough starter I bought on Amazon and King Arthur’s Gluten Free Bread flour. It was my first time ever making sour dough bread, let alone gluten free (which does need a little more water and cook time), and the bread came out delicious. My starter took 4 days, but when I saw it was ready, so I was I! The detailed steps with the videos on folding and shaping, the temperature variations, and modification options helped tremendously. Even the non gf members in my household could not stop eating the bread. This recipe is a win!
Diane says
No cold proofing
Hope Ezerins says
I just got my first starter
It was to the top of the jar then it fell ,
Then I fed it ( ps do you mix in the flour and water or just put them on top)
Then now it has a clear film on top
I have done our with clear films in top
Some in the fridge
What next
Thanks so much:)
Robert Sutton says
I had tried to do sourdough for years and was unsuccessful. A neighbor convinced me to try your method. SUCCESS! Thank you so much for your “no nonsense” approach. I have been making sourdough exclusively for all our bread for two years now and will never go back to commercial yeast. You are the best!
-Bob
Rose says
Just so people know, if you don’t have bread flour it works just as well with all purposes flour. I have used this recipe with large dutch ovens and small ones and they turned out the same. I do the stretche and flolds and find that it it better than not. Great recipe!
Shelley says
Came here for this!
Adele says
Would the recipe still work if I used a larger dutch oven, like a 12 quart? That’s what I have in the house and am wondering if I need to buy a smaller one. I’m on day 3 of my starter from your other recipe and it looks great so far!
Heather Clegg says
I have made my first starter last week and my first sourdough loaf today.
OMG
I honestly didn’t know if it would work. But with your help you made it so easy.
From starting the starter to mixing and baking.
Thank you so much. I enjoyed the whole process.
Honestly I was so scared to start. If you are hesitant because you’re scared like I was don’t be.
I’ve made a little video but I can’t see anywhere I can upload it.
Many thanks again 🙏
Hettie York UK
Natasha says
Mine is dense. Was very stiff from first stretch and fold. What should I have done differently? ❤️
NC says
Same here. Never really rose. Tastes good but insanely dense.
Carol says
It tastes soooo good! Thanks.
Ann says
Hello, I received a starter from a local bakery and I placed the starter in the refrigerator. Today, I took it out of the fridge, let it come to room temperature and then I removed 1/2 of the starter and placed it in another container to use in discard recipes in the future. I then fed the remaining starter with a 1:1:1 ratio. Once it doubled in size, I used 100 grams for my dough recipe. My question is this; does the remaining activated starter now become your new starter for the next bake, and if so does it need to be fed again before I put it back in the fridge for my next bake?
And, what ratio would I feed it?
Thanks!
laquetta ramsey says
If you don’t plan on baking in the next week don’t feed it unless you are trying to accumulate starter, feed it the night before or early morning the day you plan to bake if you feed 1:1:1 it should be fine 🥰
Linda says
Hi Emilie,
I’m into day 2 of my starter but it’s not doing much, and it’s gone hard in parts. Do I persist or start again?
Many thanks, Linda
Daphne says
Hi Emile,
I created my sourdough starter 2/28/26 and it simply won’t rise so I purchased a proofing box. After feeding the starter last night (3/6/26) I placed the starter in the proofing box, set it to 75 degrees for 24 hours and let it work its magic overnight. It’s been approximately 14 hours and there is minimal improvement. I am weighing the discard as I remove it and weighing the water and flour when I feed it, yet it seems thin. Could my water temperature be part of the problem? What is the appropriate water temperature for feeding the starter? I have 2 starters going…for one I am using plastic wrap, the other is a mason jar with a screw-on lid. Should the plastic wrap/lid be “tight” or slightly loose?
One more question…my containers are looking crusty; is it a problem if I move the starter(s) to different containers before they are fully ready to use?
I know this is a lot so, Thank You! I appreciate your advice!
I hope you enjoy your day!
Kind Regards,
Daphne
P.S. I’m a different Daphne than the comment prior to mine
Colleen says
Can you tell me the measurements in cups vs grams? I don’t have a scale so I’m not sure what grams is equivalent to. Thanks
Shirley says
I was not gonna invest in a scale but I happened to be walking around at Costco and they had a nice flat scale, very simple to use that was about twelve dollars and so of course I grabbed it and I just love it!!
Daphne says
I am new to sourdough baking and have a question…if I remove 40g of starter to use for baking, how much water and flour do I add to my original starter to replenish what I took out? Do I add 40g of flour AND water?
Kelly says
Hello! I’ve been making this recipe for a couple of years and it’s great! If I want a less dense, more airy dough with an open crumb how should I adjust? Thanks!
Leah W. says
I’m curious why your recipe here differs from your Everyday Sourdough in your book? Your website has been lone resource in this new hobby and Ive made dozens of loaves since January…to everyone’s delight. Chocolate Noir is my favorite, followed closely by cinnamon rolls and regular loaves
Gabriella Penati says
How long am I baking each loaf if I split them into two?
Emilie Raffa says
Hi Gabrielle! I would shave off 10 or 15 minutes off the recipe. Check a few minutes before that just to be sure. 🥰
Tracey says
I was gifted a sourdough starter yesterday without warning. My friend said she fed it before giving it to me. It didn’t do much overnight so I jumped right in and fed it with WW this morning, 50g-50g-50g. It has more than doubled 5 hours later. I ordered a dutch oven however it won’t be here until Sunday. I would like to bake on Sunday. What should I do with the starter now as it looks as it may overflow my pint jar. Should I leave it alone on the table and feed again tomorrow or refrigerate overnight to slow it down and then feed in the morning? Any advice is appreciated.
Carolyn says
Thank you so much! Started making sourdough about a month ago following all your recipes and been working amazingly! My only question is that the bottom of my breads seem to be a little too dark. I’ve been using a le crescent Dutch oven.
Emilie Raffa says
Hi Carolyn! Try placing a baking sheet on the rack directly below your baking pot. The helps to shield the heat during baking for a more even colored bottom crust.
Ali says
I’m new to sourdoughing. I added the extra 25g of water to make my dough more pliable but it was far too wet to handle when trying to fold during the first proof and again, for the second proof. I had to smoother it in flour and attempt to do many envelope folds to try and at-least get some sort of a round shape to bake.
Emilie Raffa says
Hi Ali! This can happen sometimes due to additional variables including the brand/type of flour used, weighing vs. measuring your ingredients, ambient temperature and water temperature, and length of rise time (over proofed dough tends to be quite sticky). All normal. As you continue to bake, make adjustments as you go, especially when the seasons change. Keep going!
Glen Roach says
I have been making this bread for about 1 year I use the same dough, for the dutch oven or loaf pans, and its make great rolls and hamburger buns, and i just tried baggete and loved them.
Emilie Raffa says
Thanks Glen! One dough, many breads. I like it. Very efficient! 🙌🏻
Paula says
Thanks for the recipe! I made this yesterday/today & it turned out great. Dense inside & a light crust. More sourdough flavor than other recipes I’ve used.
Will this recipe work in a cast iron loaf pan?
And will this recipe work with 1/2 ww flour and 1/2 white bread flour?
Emilie Raffa says
Hi Paula! Yes, it will work in a loaf pan. Many bakers have made this adjustment (for shaping instructions, have a look at my sandwich bread recipe here). As for introducing a different flour combination, I wouldn’t do 50/50 split just yet. It will be more hearty and dense, due to the addition of whole wheat flour. I recommend swapping 20-30% of the flour for WW to start, and increasing the water to at least 350 g. Keep in mind, this loaf will look, taste and feel different from this (white flour) recipe. All good, just a heads up for when you experiment.
Mrs. Swan says
Thank you!!! I cook and started baking sweet more regularly over the last 3 years. Last month, my husband picked up more hours at work so I decided to venture into making sourdough since it’s his favorite. I followed your starter and bread recipe and my loaf came out amazing! My husband said to not change a single step or process with future loaves and I have your commitment to spreading good sourdough lessons on the internet!! I do have to admit that I use avocado oil instead of olive oil, though. Thank you for all of the in depth information provided so others can replicate successful, beautiful sourdough loaves!
Emilie Raffa says
I love this, thank you. Reading your comment made my day. And yes! Continue to spread the word- sourdough is meant to be shared and I think we all have something valuable to contribute to this community, whether it’s expertise, lived experience and overall perspective. You are very, very welcome, Mrs. Swan. 🥰
Karen says
I am new to sourdough baking and I just wanted to say thanks for a brilliant tutorial on all the basics. I now have a sourdough starter which is behaving beautifully and have made several very delicious and successful loaves of sourdough bread.
Emilie Raffa says
You are SO welcome, Karen! Thank you for taking the time to comment and share your experience. I love that your starter is “behaving.” It’s the hardest part 😉
Alison says
Fantastic recipe! So glad I started my sourdough journey with your recipe. It was a success! However, as another reader commented below, how would I adjust the cook time to accommodate 2 smaller loaves rather than the one large loaf? Thank you for your great recipes and instructions!
Emilie Raffa says
Hi Alison! My pleasure. 🥰 I would shave off ~10-15 minutes of the uncovered bake time (check at the 10 minute mark).