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
Anastasia Reilly says
This is my go to recipe now! Always perfect…great chew and crust. Scoring also shows up beautifully.
Emilie Raffa says
Excellent, Anastasia! I’m thrilled to hear this. Enjoy.
Chris says
My question has probably already been asked, or maybe you said and I’m missing it.
How much starter do you keep? I feel like it continues to grow as I feed it slightly more than I use and I refuse to toss any 😑 As a result, I feel like it gets less and less “happy” during feeding until I make a huge batch of pancakes or something. Is there a set gram amount you keep in your starter jar?
Brian says
I don’t know if someone answered you yet but I find most recipes call for 100-200g of starter so when I feed mine I keep 50-100g (depending on if I’m planning on baking soon or not) then feed it ewusl amounts of flour and water. So if I’m not baking soon I keep 50g of starter and feed it 50g flour and 50g water leaving me with 150g total. If I am baking soon I do 100g starter 100g flour 100g water leaving me with 300g total then I can take 150-200g to use for baking and still have 100-150g of starter to save. I know it’s hard to just dump that extra bit, you can use it for a quick cook that day. But after awhile it just becomes too much to deal with and you end up wasting more than just letting that little bit go. Once it’s established and you store in the fridge you only need to feed it once a week or even 2 weeks so it’s much easier to maintain. Hope this helps you! (I am in no way professional, this is just what I’ve found works best for me via much frustration and dead starters in countless proportions. My current starter is going on 3 years old now, so I guess I’m doing something right lol!)
Steve Timbrook says
I like to be able to prepare my dough early in the morning and bake in the late afternoon or evening. A trick that has worked well for me for at least 100 loaves is to feed my starter as soon as I’ve used some and put the starter in the refrigerator with the lid closed but no seal. When I want to bake I take the starter jar out of the refrigerator and immerse it in a bowl of hot tap water. I do a float test 30 minutes to an hour later and it almost always floats, even after up to 2 weeks in the refrigerator. For me that beats feeding the starter and waiting for it to double at room temperature.
Emilie Raffa says
Chris, great question. There’s no hard and fast rule on this. It all depends on how often you bake, how much starter you are willing to maintain, and the specific quantity of starter your recipe calls for (I’m generalizing here). For example, this beginner recipe calls for a high quantity of starter, 150 g. So, you’ll need to maintain at least 200 g of starter to make this recipe. But you can scale down. A lot of recipes in my book call for 50 g of starter instead, so you can maintain at least 100g as your base. Does that make sense? When in doubt, when you have too much starter, make more pancakes or check out my archive of sourdough discard recipes here on the blog. The blueberry muffins are delicious!
Lisa says
I had no idea how to do a sourdough starter or bread. And while the starter takes a long time, it is easy. And while you have to have patience for length of time it requires for the bread, it is worth it. These starter recipe and bread recipe were both so easy to follow and make the best bread!
Emilie Raffa says
Lisa, thank you so much! Happy baking to YOU! xx
Justine Inman says
Question, when my starter is at its peak / doubled, do I stir it before measuring it for the recipe? Or just pour it straight out from the top?
Shannon Lane says
Just measure straight from the top.
Emilie Raffa says
Hi Justine! I just pour it straight out. No stir.
kyle koempel says
Thank you for the recipe! I’m new to making sourdough bread and had a question about bringing the bread back up to temp. Yesterday morning I made the dough and performed the bulk rise but did not intend to bake the bread until today. Once I pull the dough out of the fridge I snapped the loaf but do I need to wait till the dough comes to room temp before putting it in the oven?
Thank you
Emilie Raffa says
Yes. When doing the second rise with cold dough, it will look and feel dense for quite a while. This is normal. Give it time to rest and puff up.
Zoe says
Is it normal to get a crust on the dough after the bulk rise? I’ve tried multiple recipes and have gotten the same results. It usually gets incorporated into the dough when forming into the dough but wasn’t sure if this was normal or if I was doing something wrong.
Emilie Raffa says
Hi Zoe! A crust is not normal. This just means the dough was in contact with too much air during the bulk rise. You can easily fix this. Next time, during the bulk, cover the bowl with lightly oiled plastic wrap. Or, purchase a high sided dough tub with lid. Whatever you choose, just keep it air tight!
Cyn says
Sooooo easy and extra delicious! This will be my go to bread, plus the light whole wheat one, from now on. Thank you for sharing this.
Emilie Raffa says
Thank you so much! Enjoy!
Amy says
Amazing! And on the first attempt! Thank you so much for sharing this! Any idea what the nutrition information would be? Thanks again!
Daria says
I would love to double this and then put one half in the fridge and bake it at a later time just to save some time, is that possible? Any recommendations on what to do?
Emilie Raffa says
Yes, you can certainly do that. Rise the bulk dough to almost double in size (about 75%). Then divide the dough in half, and shape into two loaves. Place into (2) separate cloth-and floured lined proofing baskets. For the loaf that you want to bake now, do the second rise at room temperature; for the dough you want to bake later, cover and chill for 8-12 hours.
Debra says
Thank you you are an amazing communicator and baker. I’m new to bread baking and you have made my journey much easier. I began using King Arthur recipes with some success and some failures. Once I found your site it all seemed to come together.
I recently made your olive parmesan it is the most delicious bread I’ve ever tasted.
Emilie Raffa says
Thank you Debra! That is wonderful to hear. Glad you liked it :)
Joe says
Question: the ingredients when given in grams show a 2:1 ratio of flour to warm water (500:250), but the cups conversion shows a 4:1 ratio (4 cups flour to 1 cup water). Which is right?
Emilie Raffa says
Hi there! Both are correct. The weight to volume conversion is not exact (only approximate) which is why the ratio is different. This is standard for any recipe. For example, 1 cup of flour does not weigh the same as 1 cup of water. When in doubt, go by weight and use a kitchen scale for accuracy. Weights are always constant.
Bailey says
First attempt at sourdough and it was a success!! Thank you!
Emilie Raffa says
You’re very welcome, Bailey!
Nitrous says
I am puzzled. You recommend doing the second rise in the dutch oven – obviously, that won’t be preheated. I thought the main goal of cast iron dutch ovens was that once preheated, they created an even heat for the initial baking process.
Are you recommending putting a cold dutch oven into the preheated oven with the loaf contained, therein?
Emilie Raffa says
Yes. This is correct. While it’s common to use a preheated Dutch oven, you can achieve similar results without preheating it first, assuming the dough was fermented and shaped properly. As an added note, I only recommend doing the stand along second rise in a Dutch oven when using the lower amount of water in this recipe (it won’t spread out as much). Otherwise, use a proofing basket.
Carrie says
Hi there! I’ve made this recipe about 3 times, the bread smells great, has little bubbles when proofing, comes out looking beautiful with a nice crust but the texture is always gummy inside. Not sure if I’m under proofing but the poke test was good and I made sure to let it cool for a long time. It didn’t grow very much during the bulk rise but it was overnight -possibly at 70 degrees, maybe the kitchen was not warm enough?
…I tried to reduce the water but it was still gummy. Not sure if you have any tips to help against that?
Emilie Raffa says
Hi there! Great question. Three things comes to mind: are you weighing or measuring your ingredients? You want to make sure the correct amount of water is in the dough (too much = too gummy). Also, what type and brand of flour are you using? Flour is important; it’s like a sponge and only certain types and brands have max capacity to hold specific amounts of water. Otherwise, the dough becomes too “saturated.” Do you have an oven thermometer? Baking at the correct oven temperature is key. Sometimes the outside cooks faster than the inside, giving the illusion the bread is done, but additional moisture needs to evaporate out from the center. So. Have a look at these things, and/or perhaps a combination of these things, and a solution should come up!
Rebeca says
I do the float test but it never floats! Can I still use it?
Emilie Raffa says
It’s best to do the float test when your starter is at peak height or is “double in size”. It will float then. It’s possible you did the float test after your starter had peaked, when it collapsed. Dial back your test time and see if this helps.
livro o segredo de cleópatra says
Your information is of great quality, thanks for sharing.
Emilie Raffa says
You’re very welcome! Thank you.
Blair says
I used your method during covid and forgot which site I was using, and tried another one that I found. Didn’t scratch the SURFACE of how perfect and consistent this method is. Wanted to leave a review to show my gratitude!
Emilie Raffa says
Blair, this is so wonderful to hear! Thank you so much. I really appreciate your kind feedback :)
Rachel says
10/10! Highly recommended this wonderful sourdough. You won’t miss store bought bread at all.
Emilie Raffa says
Thanks so much Rachel! Glad you enjoyed it! xx
Lindsey Raisin says
So nervous making my first loaf, i followed the directions, and it came out beautifully! Such a good feeling and not an overwhelming sour taste. This is a kid friendly recipe, thank you 🥰
Mary jo Tait says
I absolutely love this recipe! Thank you so much for sharing your talent and lessons with us!
Callie says
FINALLY! Thank you so much for this recipe. I’ve tried numerous times with numerous recipes with disasterous outcomes, but your recipe came out perfect!
One question, if I mix up the recipe earlier in the day, say like 2pm, and put it in the fridge then took it out and let it rise overnight starting at like 6pm, would that work? I was just thinking that the refrigerator time would slow down the rising enough to allow me to mix it up earlier in the day instead of waiting until 8pm to mix up the recipe.
Carla says
Great recipe as far as directions are easy to follow . I was overwhelmed with company & forgot to score the bread before baking, will that be a problem? It’s in the oven now so too late I imagine. Also was not sure if I should have done a single loaf or 2. Only have 1 Dutch oven , so did 1 loaf in there & the other in a bread pan with a lid.
Liz says
Okay, I have used this recipe six billion times and it always come out great BUT I always get olive oil lumps that I work in with my hands. A) why is that happening? B) is there something I should be doing to prevent it? C) maybe it’s just normal and I should leave the lumps?
Frances Poirier says
I found this to be real helpful,but I have a question. Can I use a Crockpot?#Slowcooker?I am a “New”person to this Sourdough Process,and I am sure my Sourdough is ready to go.But I didn’t realize that I would need a specific cookware to cook it.Plus other factors as well(such as my work scheduling and having to do it twice a day( such as I travel for work).Any help would be greatly appreciated.
Thank You
Melissa Boos says
I purchased a starter from King Arthur Baking and after a few days of feeding it was ready to use. I was really nervous about making my first real sourdough loaf. King Arthur suggested starting with a recipe that includes some commercial yeast but I really wanted to try a true sourdough with my starter only. I also wanted it to use bread flour. I read this recipe about 50 times and watched the video about how to shape it. It turned out amazing. It looks like something I bought. It was so easy and barely had any hands on time. My oven has a proof setting so that helped speed things up for me. I’m going to make another loaf to take to my inlaws for Easter dinner. It looks impressive and tastes fantastic!
Anna says
I’ve made a few different loafs of sourdough following your recipes.. The first i made was this loaf, the other few were from your cookbook. I’m wondering why this recipe is different than the everyday sourdough from the cookbook? Is one more recent or revised?
Dennis says
Can I cut the recipe in half
Carrie says
Hi there…. I think my starter was ready to use! However, I was following the recipe before work and *may have been in a rush* but added the salt to the water and sourdough starter. Six hours later it isn’t rising at all. Will it be a dud or should I just keep being patient? Disclaimer – I always mess up the first time I try a recipe so this is normal for me… The starter was left overnight and bubbled and rose right out of the jar so it seemed ready to try.
Jordan says
I was so intimidated to make sourdough until I found this recipe. Super easy and so far I’ve had great results!
If I wanted to add cheese or something into the dough, when would be the best time to do so?
Emilie Raffa says
Excellent! This is so great to hear Jordan, thank you :) For add-ins like cheese (or fresh herbs, chocolate chips etc) fold them them into the dough after the first rest/autolyse. They will be much easier to incorporate.
Lisa says
My starter went great! It bubbled and doubled in size after about 10 days. My problems arose when it came to making the dough and getting it to rise. I used the very seemingly active starter (but now after researching, I didn’t use it right away I used it maybe 2-3 hours after I noticed it double because I was waiting on bread flour to arrive via Amazon). Then I tried using my scale and it was broken so I used measurements. I am assuming those are the reasons I’m having problems getting it to rise. I also wasn’t sure how long to knead the bread after I mixed all the ingredients together. It didn’t specify on your recipe. Should I be working the dough once I mix the ingredients or just mix until it forms? I just mixed until it formed. It’s been over 12 hours I have let it rise inside overnight 70 degrees and it still doesn’t look like it’s doubled in size. I am going to start over and try weighing my ingredients with my new scale and using the starter as soon as it appears ready. Any other suggestions?
Emilie Raffa says
Hi Lisa! Thanks for the detailed info. Bread needs 3 key factors in order to rise: time, temperature (ideally 75- 78 F), and sourdough starter strength. They all work together. When one of these factors is out of balance, non existent or in over drive (such as a very hot ambient temperature), the rise will be effected.
In your case: your starter was probably strong enough to leaven the dough. However, because it was used after it had peaked, some strength was probably lost. Coupled with a 70 F ambient temperature (which is not that warm) the dough didn’t rise all that much. It needed more time and more warmth; does that make sense? I don’t believe the issue was related to measuring and not weighing your ingredients.
Next time: use your starter at peak height, find a warmer spot for the dough to rise (try a proofing box or a switched off oven at 75 F) and give it as much time as it needs. You might consider purchasing a high sided dough tub for the dough to rise. The measuring marks are really helpful to track its growth as is starts to rise. Hope this helps!
Kari M says
My bread didn’t rise very much in the baking processes. What are some possible fixes?
Marcia says
Me too! Not sure what happened.
Emilie Raffa says
Hi Kari! Great question. I’ve just answered this in detail above (another reader asked the same question). However, I will copy and paste my response here as well, so you can read it in your inbox :) Also, check out this post: Why Won’t My Sourdough Bread Rise? Thanks for the detailed info. Bread needs 3 key factors in order to rise: time, temperature (ideally 75- 78 F), and sourdough starter strength. They all work together. When one of these factors is out of balance, non existent or in over drive (such as a very hot ambient temperature), the rise will be effected. In your case: your starter was probably strong enough to leaven the dough. However, because it was used after it had peaked, some strength was probably lost. Coupled with a 70 F ambient temperature (which is not that warm) the dough didn’t rise all that much. It needed more time and more warmth; does that make sense? I don’t believe the issue was related to measuring and not weighing your ingredients. Next time: use your starter at peak height, find a warmer spot for the dough to rise (try a proofing box or a switched off oven at 75 F) and give it as much time as it needs. You might consider purchasing a high sided dough tub for the dough to rise. The measuring marks are really helpful to track its growth as is starts to rise. Hope this helps!” rel=”nofollow ugc”>
Bread dough needs 3 key factors in order to rise: time, temperature, and sourdough starter strength. They all work together. When one of these factors is out of balance the rise will be effected. For a successful rise, do the float test before using your sourdough starter to test its strength; rise the dough in a warmer spot (ideally 75 F+. Use a proofing box of switched off low-heated oven to give it a boost); use warm water in your initial dough mix; and give the dough as much time as it needs to rise. Additionally, a high sided dough tub with measuring marks is very helpful to track its growth as it starts to rise.
Tina M says
Hi Emilie!
Love your Guide. Hoping it is as easy as it looks. I have a question about turning my liquid starter to the dry starter… After I mixed in the flour (weighing and tare on scale) the dough seems very dry… a big lump and doesn’t look like it will activate. I will wait the 6-10 hours and hope it works. What am I looking for and how will I know it is ok to put it in the fridge?
Thank you in advance!
Emilie Raffa says
Hi there! Are you looking to make pasta madre for a specific recipe? It’s definitely supposed to be stiff like dough after it’s converted. Thanks!
Mike says
Thank you! The tip on using a Dutch oven is something I’ve never heard before and is genius. I can’t even count how many fails I have had with rock hard crust. Your instructions have inspired me to pick up baking again!
Emilie Raffa says
Excellent, Mike thank you! When I first started baking, I can’t even tell you how many times I burned my wrists from that hot pot. The whole process was so clunky, including these ridiculously large/long oven gloves I stated using as a quick fix. Skipping the pre-heat works just as well. Have fun!
Tamarinde says
I am currently baking my first loaf of sourdough and somewhere I have made a mistake… I’m 25 minutes in and my sourdough no longer looks like a ball. It seems to have fallen and spread out, I won’t repeat what my teenagers said it looks like!
The starter went really well following this recipe. Hopefully the bread tastes better than it looks, lol!
Emilie Raffa says
Hi there! Oh no! I know this response is a bit late now, but for next time… It sounds like there was too much water in the initial dough mix. This could be from a mis-calculation in measuring. I’ve don’t this many times. Also: if you made any changes to the recipe, such as using all purpose flour in stead of bread flour, the dough won’t absorb as much liquid. Next time, weigh your ingredients (if you are not already doing so), use bread flour, and consider adding more flour to the dough after the first rest if it seems to wet.
liz says
Hi Emilie. I followed your starter recipe and fed my starter with all purpose flour.
Will that be a problem, given that the sourdough is made with bread flour? I read that ideally bread should be made worth the same flour used to make the starter. Should I make a new starter using bread flour? Thank you
Emilie Raffa says
Hi there! Not at all. I do this all the time. Some bakers might not agree, but I’ve had excellent results baking this way. I use ap flour and/or bread flour interchangeably to feed my starter. It’s more practical, and the convenience always ensures my starter is fed.
Sarah says
I, like most home bakers, would definitely use a scale and recommend weighing by mass. It will make a perfect product every time. Perhaps look into purchasing a scale that reads the mass back to you if you have trouble seeing (This is what my mom did). Secondly, the author/baker has already provided imperil measurements available for you in the bulk answered questions after the recipe instructions.
Angela says
I am a disabled college student on a shoestring budget. I got the foil liners for 6 quart Dutch ovens and I am covering it with foil. I will let you know how the bread turns out.
The liners were 3 for 5 dollars on Amazon or they have an option to buy 30 of them for $20 which I will probably do if it works. For the first experiment I only got the package of 3
Faye says
You can just just use regular foil it’s cheaper and works just as well the only thing about the liners is they don’t show any creases where you have to do folds it’s almost purely cosmetic
Angela says
Thanks but I meant I was using a liner without a Dutch oven on the outside. So I don’t think just foil would work
Jennifer says
I am still working on my starter and am a couple days from making it. It is coming out so good and I am so excited to make my first loaf of bread. I wanted to know about how much starter I should share if my friend wants to make some as well?
Emilie Raffa says
Hi Jennifer! Great question. The amount you share is ultimately up to you. However, a heaping cup (240g) should be sufficient.
Reka says
I have followed your starter recipe and have been making this bread. I have tried some variations, eg, cheese and herbs, cinnamon raisin, all a hit! I am now considered a pro in my group, after a couple of months, have taken the bread to potlucks, given away to friends. Now some are seeing me as an expert and have asked me to teach them how to make it. Such a fun experience. I now have my routine and haven’t purchased bread since starting with it. Thank you!
Emilie Raffa says
This is such a fabulous comment and SO wonderful to hear, Reka. You are a sour-pro ;)
Lynda says
An easy recipe with almost foolproof results
Emilie Raffa says
Thank you Lynda! Glad you had success with the recipe :)
Joe G. says
Newbie here, I use the recipe for my first loaf which was good but wanted to try other recipes. After my fifth loaf I’m back to this one, doesn’t disappoint.
Emilie Raffa says
Excellent, thanks so much for your feedback Joe! There’s always something beautiful and simplistic about a beginner’s loaf.
Alicia Sawielski says
So delicious!
Emilie Raffa says
Thank you Alicia!
Andrea Carter says
This is a great recipe, especially for beginners
hobby home bake says
Please give cup and spoon measurements, I, like most home bakers don’t use ml or grams at all . Its too much fuss and the cup and spoon is simpler as well as easier for visually impaired people or those over 40 to see the significant lines. That would be awesome.
Billy says
Most home bakers do use a scale.
Katie says
For baking, you want to be using a scale.
https://www.kingarthurbaking.com/blog/2022/02/18/how-to-bake-with-a-scale
Laura says
Weigh is the common measurement for baking because it is more precise. Using cups will lead to baking failures. You can buy a cheap scale for $10 or less on Amazon.
Roche says
How is pouring ingredients into a bowl and looking at the weight “too much fuss”? It’s easier than counting cups and spoons, not to mention more accurate.
Brittany says
I absolutely love 💕
Ashley says
Recipe is a keeper! I even tried it with dried cherries and mini chocolate chips! So so good. The top wasn’t as smooth for making a pretty design into it because of it but the taste is amazing!
Tabitha McMahon says
How do I keep my sourdough from sticking to my bowl during the bulk rise process. I am losing at least 25% of my dough when I try to transfer to my Dutch Oven. Thank you for all the great info for beginners here
Kayla says
Putting it into the fridge overnight makes it easier to handle from my experience, since the dough is cold and is less likely to stick. Also, elevation plays a really big part in terms of how sticky your dough is; I’m from London – elevation about 10m, so I have to use less water in the recipe (225g rather than 250g) but aside from that the recipe always turns out perfect.
DianeDbaker says
As first time SD baker I’ve found this the best starter & sourdough recipe! Now have a strong healthy starter made by following your instructions & onto my fourth perfect loaf. This recipe is the perfect amount for one loaf in my Emile Henry Bread Loaf Baker. Thanks so much for sharing x
Char says
I love the cookbook!
Char says
I followed the starter recipe, it got bubbly and it doubled, it floated in water! However the bread did not mix well and it’s dense, hard and not rising! Help! Second attempt to do the basic bread and I’m about to throw in the towel!
Celeste says
If you’re measuring flour with a cup make sure that you are spooning the flour into the cup gently and leveling it off before adding it to the mix. Sounds like you may have used too much flour. More efficient to use a scale and measure ingredients if possible.
Rebecca says
I’ve been baking bread since 1971 and sourdough for about ten years and this recipe is perfect for me because I can add cheese and fresh pepper and herbs and figs whatever and it never fails. I’ve found that bread is a journey and I’ll consider myself a beginner and be happy with that forever. Thank you!