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
Brittany B says
Hello! Sourdough newbie here. I’ve baked 2 loaves of sourdough so far. The first did not turn out so great but the second was fabulous! My question is, could I bake the bread inside a loaf pan inside the Dutch oven to give it more shape?
Bigtexun says
You can just bake it in the loaf pan without the dutch oven. Bake until the loaf has an internal temperature of 190ºf.
Kelsey says
This was the first sourdough recipe that worked out for me. It was so fun to finally have success! Thank you!
Emilie Raffa says
Excellent, thank you for the feedback Kelsey! Glad to hear your bread was successful– yay!
Sandy says
Thank you so much for this receipt! I’ve been using it for 4 years now. Can you provide a photo or description of what the dough should like after the first mixing, before the autolyse? The recipe says “The dough will be dry and shaggy.” I think I may be over mixing as the dough gets really tight in the time it’s takes to get all the flour absorbed with the water, starter and oil, and doesn’t rise as high as I think it’s supposed to?
Michel says
Is it possible to over proof on the first rise? I am leaving over night but the second rise doesn’t seem to rise much, rather flat.
Karen says
I am making the soft share and tear rolls from your cookbook for Christmas Eve dinner. I made some ahead of time to test. I baked in the morning and they were delicious and perfect, but they were dry by afternoon. What’s the best way to delay cooking until afternoon so they are soft for dinner? Should I make ahead of time and freeze or require longer time in fridge? I will have all morning Christmas Eve, but will be gone from 11am-3pm and again by 5.
Bigtexun says
I have found that bagging the rolls/bread after it cools will hold in moisture soften the crust, and prevent dry out. However it will also “rain” inside the bag, and excess water will over soften the crust. So what I so is bag the bread, leaving the bag partly open to vent the moisture for the first hour. I then take a paper towel and dry the inside of the bag (you may have to temporarily remove the bread if the bag is tight. Then close the bag up and watch it. If it starts to rain in the bagm, dry it again, but if you have it right the bag will look 90% dry inside with just a little moisture. Close the bag up, till dinner, then stack them for serving. Alternatively you get good at timing, and pull them out of the over at dinner, but that assumes you have a second or third oven, if you are also cooking dinner. Another idea for warm rolld is to close them up in the bag and let it rain, wetting the crust, then warm them in a hot oven, drying the crust, and driving some of the steam back in to warm the bread. Be quick in the oven, they will quickly harden into bricks.
Karen says
Thanks! This is great advice and I will try next week when I am back near my starter!
Brooke Woods says
Hi!
I’ve made my sough dough, it still has 30 minutes left to cook, but it is looking rather flat. Have I done something wrong?
Dixie Edminster says
I have my starter ready which turned out amazing! Thank you for you awesome step by step guide! Quick question – I bought stone bread loaf pans from pampered chef, can I make the above recipe in those or should I use my Dutch oven so I can cover it?
Emilie Raffa says
Hi there! For this recipe, if you want the classic round shape, use the Dutch oven with lid. The loaf pan recipes, which follow a different shaping method, check out my easy sourdough sandwich bread: https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/
Sue Watz says
I only have a 3qt Dutch oven. Will that work if I divide the load into two batches?
Emilie Raffa says
Yes! You can absolutely divide the dough into two batches, and bake separately in your 3 qt pot.
Tina says
Great Recipe! Each loaf of sourdough I bake comes out even more consistent!
Emilie Raffa says
Fantastic feedback, Tina. Thank you! Keep on baking!
Michele says
Can I put the dough in the fridge to bulk rise instead of leaving at room temperature?
Emilie Raffa says
Yes, but it won’t rise as much. I’d give it a few hours at warm room temp (75-78 F is ideal) first, and then transfer it to the fridge. If the dough isn’t fully risen when ready to continue, let it rest at room temp until it bulks up.
Kathy says
I am in day 4 of maki g the starter. I have made this before (delicious) but today I forgot to discard half of the starter before feeding. Is this goi g to ruin it? I am pressed for time and don’t want to start over. Thanks.
Dagny says
No, it won’t! Try to measure about 60 grams to use next time, because if it gets too big, it can overflow.
Emilie Raffa says
Not at all. Just keep going. Discarding is a technique that keeps the starter from growing exponentially is size, while simultaneously refreshing and balancing out the acidity levels. One day of not discarding won’t hurt!
Krishna says
Thank you for this recipe. I’ve been looking to make sourdough for ages but have been deterred by overly complicated recipes and all the different approaches. I’ve used this recipe twice (two weeks in a row) and both times the bread has been excellent! I don’t have a Dutch oven but place a large metal bowl over the dough in the oven and it works well. One question, is there something I could either add to the mix, or perhaps how I store the bread, for it to last longer as it seems to go stale a bit quicker than I’d like?
Emilie Raffa says
This is fantastic. And so great to hear! Practice makes perfect ;) To increase the shelf life, I’ve never added anything to the dough itself. You might want to check out King Arthur’s website for suggestions. For storage, I recommend reading this article: https://www.theclevercarrot.com/2021/09/how-to-store-fresh-bread/
Shannon says
Hi,
Love all of this however it seems a bit overwhelming! I have a starter that a friend gave me this past Wednesday! It has done great however our weather has been a tad on the crazy side. Everyone says I should go ahead and bake some bread! I am afraid of failing. Do you have a good easy recipe that I can’t mess up? Extremely new to baking bread. From what I’ve been reading there is a lot of kneading and resting when preparing to make bread? I don’t have any plastic wrap right now however I can use a wam dish towel to cover? I also have a metal bowl is that ok to use too! Thank you so very much!
Emilie Raffa says
Hi there! I completely understand- it’s normal to feel overwhelmed by the process. And every baker will tell you something different! This is a beginner recipe. It’s the first one I ever learned, and I recommend it to everyone due to it’s simplicity and practical approach. You do not have to knead (stretch and folds are optional); however several resting steps in bread baking are required. For best results, I encourage you to approach the process without expectation. Just dive right in and have fun with it. Practice, practice, practice. A warm, very damp kitchen towel can be used. A metal bowl is fine.
Susanne says
Hi!! I have a starter I think is ready to go… Feeding and rising/bubbling really nicely… my question is that is a a rye starter… always fed it 60 g of rye, water & starter… Can I make the bread now with Bread Flour? Will it still rise? Thank you!!
Emilie Raffa says
Hi there! Yes. It will still rise with bread flour. Enjoy!
Michael says
I’ve baked bread for a few years, but never ventured into sourdough. I’m looking forward to using this tutorial for my maiden voyage.
Many of the no-knead recipes I read and use call for the Dutch oven to be placed in the hot oven for 30 minutes or so prior to baking, then dropping (oh, so carefully!) the dough into it before covering with the lid and baking. What is it about this sourdough recipe that does not require this method?
Emilie Raffa says
Hi Michael! Yes: it’s very common to preheat the Dutch oven prior to baking. If you feel called to do so, go for it. For reference, when I first started baking, I used to preheat my pot (but would constantly burn my wrists). So, I stopped doing it. My bread, knowing that it was fermented and shaped properly still turned out fine.
Julia says
My starter is ready to make my first loaf, but my Dutch oven is a 4 qt. Since the recipe calls for a 5 1/2-6 qt Dutch oven, do I just divide the dough in half, or will it be too little dough for a 4 qt?
Emilie Raffa says
Hi there! I think you might be able to fit the whole thing into a 4 qt. pot. If not, like you said, divide it in half. The dough will definitely look small, but it will work. I’ve done it before.
KC says
Hi!
We have used and loved your book Artisan Sourdough Made Simple for years. I noticed when I was visiting your website today to send a recipe to a friend, that your basic sourdough recipe has changed. What is the difference, and what is the reasoning behind the addition of oil, and the subtraction of water? Curious to try this one out, too!
Emilie Raffa says
Hi there! It hasn’t changed; it’s just a different recipe! While both are beginner level breads, to your point, they have different ingredients and quantities. Olive oil adds a soft suppleness to the dough, a plush interior crumb and a crispy crust. A decreased amount of water makes the dough easier to handle, especially when shaping.
sue anne says
I just put my loaf in the oven! I found myself getting frustrated with such a crispy crust on top with my other recipe. It had no oil in it, so that’s how I found your site. I’m hopeful that the crust is just a bit softer. There are just two of us, so I may also try dividing it up to two loaves and baking the other one the next morning. Interesting that the temp can be lower at 400! I also am curious to see how it comes out without preheating my dutch oven. Have you ever tried the cloche type bakers by Emile Henry?
Aja says
Hello,
My dough didn’t rise after 12hrs at about 68-70 degrees F. Is there something I did wrong? Maybe not mixing the first 3 initial ingredients good enough?
Emilie Raffa says
Hi there! Sourdough needs 3 things in order to rise: time, temperature (ideally 75-78 F) and a strong, active starter. In your case, the issue was most likely temperature & sourdough starter strength (not the initial mix). Have a look at this article for more troubleshooting ideas: https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
Jess says
Thank you so much for this in depth explanation! I just received a starter and I was so overwhelmed. So excited to give my first loaf a try tonight! I feel silly asking, but where did you get your kitchen towels? They are so pretty!
Emilie Raffa says
Enjoy and have fun with it Jess! The towel is from Sur La Table (a long time ago). And not a silly question at all- people ask all the time :)
Emily O'Neil says
Hi there!! I’ve been having some trouble with my starter… this is my third try. The pattern seems to be that on the first two days when I’m not feeding, the starter is super bubbly, active, and doubling in size. Then, when I start the feedings, it’s sour smelling, usually accumulated hooch, and isn’t growing at all. It does have bubbles on the surface still. Should I just continue to feed past the seven days? When do I give up on this starter and try again? Thanks!
Emilie Raffa says
Hi Emily! Thanks for the detailed info and spotting the pattern with your sourdough starter- it’s super helpful to take notes now and for ongoing feedings. Generally speaking, a sourdough starter will always look different on different days. It’s just the way it is (I won’t bore you with all the variables). Your starter is fine. It’s working. It’s not dead. You don’t need to start over. Yes to feeding it beyond the initial 7 days because a starter can take up to 2 weeks to become established. So all normal. The hooch and a sour smell just means your starter is exhausted and needs to be fed. Try this: feed your starter at the same time each day (do it in the morning) and focus on the texture. If it’s too thin, it needs more flour (is this the case for you? It’s what I’m feeling…) So, add a touch more, mix well and see what it looks like. Consistency is more important than exact feeding amounts. Let it rest in a warm spot at room temperature and repeat the feeding process until you get a predictable rise and fall with plenty of bubbles. Hope this helps :)
Jennifer Miller says
Déneige Courchene says
My first time making sourdough bread! It worked and was delicious. :) Thank you!
Emilie Raffa says
Excellent! This is wonderful to hear. And you are very welcome. Thanks for taking the time to comment :)
Emma says
I am mid way into my starter as per your recipe – very exciting!
Can the dough be mixed by hand? Or do I need an electric mixer?
Emilie Raffa says
You can absolutely mix by hand (or use a mixer). Your choice. You’ll get slightly different results depending on which method you use- but both delicious!
Liz says
Where is the recipe for the starter??
Emilie Raffa says
The recipe for the sourdough starter is in a separate blog post with step-by-step instructions. Click here: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/
Kelly Lister says
I just made my first loaf using this method…I still need practice but it was good. Thank you for making it simple. Can I divide the bread dough and use two regular loaf pans to bake it? I have stoneware and cast iron loaf pans.
Emilie Raffa says
Hi Kelly! That’s great :) Yes, you can do that. I have a sandwich bread recipe on the site that can assist you with shaping etc. See link below!
Sourdough sandwich bread recipe: https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/
Ashlee says
I started with this recipe about six weeks ago. I have yet to find a better one. I love bread with a little fat in it!! This is such a great recipe and I have yet to have it fail!! I rarely buy bread any more, which wasn’t even my intent, but my family loves it.
Emilie Raffa says
Thank you Ashlee! Yes! The olive oil makes the interior crumb lovely and plush!
Bunny Cohen says
I used this recipe and my bread turned out amazing.
Emilie Raffa says
Thrilled to hear this! Thanks for your feedback :)
John Holmes says
Made my dough and forgot to add salt!
Abby says
Love this recipe so much! It helped me make my first successful sourdough loaf. It tastes amazing and was such an easy consistency to work with. My family loves it. This will definitely be my go to recipe for a while. Thank you!
Emilie Raffa says
Excellent. Thanks so much for taking the time to comment, Abby. You are on your way!
Maria McNeilly says
How long would it take to make this recipe in a Conventional oven?
Emilie Raffa says
Hi Maria! To clarify, do you mean convection? This recipe is written to work with conventional/regular oven temp. Thanks!
Nelson Oscar Riveros Escanuela says
I tried with many differente receipts until I found this. Just perfect.
Emilie Raffa says
Thank you! I’m so glad it was successful for you :)
Karina says
Hi,I baked my first sourdough today. I followed the recipe given, I left my dough overnight to rise. When it came to shaping, I noticed the dough was very soft and stretchy, but wasn’t holding its shape.
On baking, it browned far faster than the time stated, so I had to remove it from the oven. It was quite flat, when I have broken it, it’s very aerated, but not really baked through. I wonder 2 things, was it left too long for the first rise? Or was there too much water added at the start?? TIA
HD says
Is a food scale necessary? Are the measurements avail in cups?
Suzie says
It worked beautifully! Lovely.
Gary S. says
I’ve been baking Artisan style breads now for about 6 years. Everything I’ve learned about sourdough bread over that time is pretty much found right here in this very comprehensive guide. This is great reference material.
Victoria says
I’m decent at baking, no expert but I can follow a recipe. I’ve NEVER made bread before and this turned out amazing! I had a starter that was about a week old, but I even used all purpose flour. This recipe is fool proof!
Dennnis Cotto says
Excellent! I followed step by step and my sourdough bread came out delicious! Thank you!
Jessica says
Hi, I was wondering if it is possible to do the second rise, in the proofing basket in the refrigerator to slow it down? If so, now long would you recommend to leave it in the refrigerator? Would you then bring it to room temperature before baking?
Thank you!
Heather says
How long can you safely leave the dough out to raise? I have left it out 24+ hours because that’s how long it took to double in size. Is it still safe to eat?
Mandy says
What size dutch oven do you recommend?
Matt says
This was my second time makeing sourdough bread and this recipe was spot on. I used my ovens proofing option to speed up the process, took about 3 hours. Bake time was spot on, texture and flavor was great!
Megann says
When you feed your starter for this recipe, what ratio do you use?
Joan Rond says
This was my first time ever to make sourdough bread and much to my delight and surprise it was delicious. I’m going to make another loaf today. Can’t wait to try the pancake discard recipe. Thank you Emilie.
Denise says
What is the best way to store it! Mine was a little flat but tasted good..
I realized i was not using bread flour but for my first try it was good..Now
to try with better flour.
Rosy poesy says
On my first rise after all my stretch and folds if the dough hasn’t doubled yet can I refrigerate it for bulk rise overnight? 😊
Emilie Raffa says
Yes. Chill overnight. In the morning, let it rise more at room temperature!
Rose Loboda Johnson says
Thanks so much!!! Your awesome 🤩
Gabriella says
Hi Emilie, would love your help / suggestions with a sourdough challenge I’ve been having.
This is the 2nd basic sourdough loaf recipe I’ve tried. Both times my dough has been tight, damp, and non-elastic – like silly putty. Stretch and folds are difficult since it’s not super stretchy to begin with. It hardly rises during the bulk rise (which I do in the oven with the light on since the house is cold) even if left 12+ hours. Then when I poke it, it doesn’t spring back. When I bake it, it rises just a little. It’s edible, but definitely more dense and chewy than it should be.
I measured exactly using grams, warm filtered water, and the correct flour. The issue can’t be my starter, either – I’ve made sandwich loafs and english muffins which both turned out well.
I’m thinking the issue is either too much water (newbie here – how do I know when I have too much?) or perhaps not kneading enough before the bulk rise (are you supposed to knead sourdough, or just stretch+fold)?
Any insight would be so so helpful. I feel like I just keep wasting flour!
Josh says
Did you sort any of this out? I see that Emilie hasn’t replied.. mind if I offer some of my tips? Huge props to the people that nail the baking process right off the bat ~ because sourdough can take a lot of time for many people to learn (felt like it took me forever). The best thing I can recommend (if it’s not working) is to learn more about each step of the process and don’t give up. The results definitely pay off in the end!
Colder temperatures = longer fermentation periods. 150 grams of starter is enough to make almost anything ferment in a 12 hour period ~ pending it’s not too cold (too cold might be 13-17 degrees celsius for this ratio). I base my recipes off of a hydration level that excludes the amount of starter I’m using.. only because I’m not patient enough to math it out properly. Here’s what I’m saying: for me, I would consider this recipe (250g of water, and 500g of water) a 50% hydration level. I don’t worry about how much the starter affects the total hydration. My minimum hydration is always 65%. So for the recipe, I’d use a minimum amount of 375 grams of water to 500 grams of flour. Then, if I found it fermented quicker than I wanted in 12 hours, I’d reduce the starter (because 150g of starter is typically a lot for a 500g of flour loaf size, for me anyway). I think 75 grams of starter would be sufficient with a 65% hydration loaf to ferment in 12 hours at 21-23 degrees celsius (sorry, I don’t know fahrenheit). And you can always experiment with greater hydration levels, just note that the greater the hydration, the more interesting the dough is to work with. Just trying to be helpful.. I love sourdough!
Gabriella says
Thank you so much for your kind comment Josh! I really appreciate you taking the time to share your experience and advice. I’ll have to read through it a couple times to really digest it but I am excited to try these tips for my next loaf!
Rochelle Morrow says
Gabriella, I had the exact thing happen with mine today. I doubled the recipe and fed my starter heavily tonight to try again at a higher hydration in the morning. That way I can compare workability. I do remember my loaves in 2020 using this recipe turned out dense but tasty.
Josephine says
Hi, I am having so much difficulty with my starter. I tried to use it 6 months ago and fed it several times. I thought the starter was okay so I used it to bake sourdough bread and the bread did not work out. I had a huge separation between the crust and the bread and the bread was not thoroughly cooked. Now I took it out of the fridge, 5 months later, and am trying again. I took the starter out of the fridge last Saturday and fed it twice. Then twice on Sunday. Then once every day since Sunday. I am using warmer water and am keeping it in a warm location. I get a few bubbles and that is it. I use rye flour for my starter. What should I do? Thank you so much.
Sarah says
I used to use rye to feed my starter when I first started it 3 years ago and had the same thing… not a lot of bubbles. From what i have been able to gather you will not get the same bubbly reaction with rye and it will always produce a denser dough. Maybe if you have a recipe you want to try take a little but out of your fridge starter and put in a new container and feed that one with unbleached bread flour and use that to bake your bread with. I started getting better results when I started using unbleached bread flour. You could also experiment with feeding with half rye half if the bread flour also. See if you get better results.
Josephine says
Thank you so much. I will try the white flour.
Chelsey Klinge says
I am new to sourdough, and have your website saved on my home screen on my phone, for easy access. I’ve used this recipe for a base for inclusions as well. It’s worked great! It’s just, every video I would see of sourdough making, my dough was never as pliable during the stretch and fold. I have a loaf I am baking in the morning, and I increased the water to 300 grams, and followed everything else to an T, and it’s going to be perfect! I can’t wait!
Megan says
My go to recipe! Thank you!
Terry says
Hi…I’ve been making my own yeasted sandwich bread, rolls etc. for 20+ years, but I’ve NEVER attempted sourdough as it was always one of those “sometime” things. Recently I’ve realized that commercial yeast is a recent development (duh) and may well be partly responsible for the current misunderstandings about bread and gluten in general. I have two questions:
1) If the point of sourdough is “slow rise”, what is the difference in the result if one simply uses less yeast? I’ve been cutting the amount of yeast (active dry, not rapid-rise) in my whole-grain breads by 3/4 to effect a slower rise = better texture and flavor, so that it takes 4-6 hours for the first rise and 2-3 for the second.
2) If the sourdough method breaks down the gluten, how does the bread rise? Or are we talking shorter gluten “chains”? Or does it simply rise less?
In any case it’s good to know I can make my own starter and possibly have my first loaf in a day or two!