Sourdough Bread: A Beginner’s Guide

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. No noise. Just simple ingredients and 10 minutes of hands-on time for soft, crisp, sourdough bread at home.

To anyone who thinks their sourdough bread is not good enough- I get it.

In 2013, I set a goal: bake more bread. I researched and tested countless loaves with both good and bad results. I started with this easy no-knead artisan bread recipe and eventually reached the holy grail: homemade sourdough bread.

Admittedly, I had beginner’s luck. My first loaves were light, plump and airy- everything you want sourdough to be. And then? I fell down the rabbit hole. Hydration? Baker’s %? Proofing times?

Naturally, I felt called to experiment. I made changes to my original recipe, things got technical, and I began to overthink everything trying other people’s methods instead of trusting my own! Then my beginner’s luck vanished. I snuffed out the sheer joy and undeniable value of learning through immersion. What remained was bread so heavy and dense, even my dog wouldn’t eat it.

So, I went back. Back down the rabbit hole, but this time with a new perspective: to re-learn from the ground up, balancing art, science and intuition. I took notes. Asked questions. Simplified the process. What I’ve learned, is that sourdough is not just a written recipe; it’s an understanding. And it’s only as simple as the person who explains it.

Now, with 13+ years of sourdough baking experience and a professional culinary background, I know what holds people back: the fear, hesitation, confusion, comparison. Teaching others from a practical, down-to-earth approach is my specialty.

This beginner sourdough bread recipe has been the most popular on my blog for over a decade. It earns millions of views and inspired my bestselling book Artisan Sourdough Made Simple: a deeper dive into the culinary world of sourdough bread recipes. So, if you’re at the end of your rope (and just want to make good bread) I get it. You’ve made it. Welcome to the journey.

What You’ll Learn

In this tutorial, I’ll teach you how to make fresh, homemade sourdough bread with step-by-step recipe instructions and videos for guidance. This easy sourdough bread recipe delivers a golden, crisp crust and an addictively chewy interior, thanks is part to a touch of olive oil, my signature twist. Use the dough as is, or customize it with your favorite additions like roasted garlic, rosemary, olives, jalapeños, cheese, and more.

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. Let’s begin with the basics.

What Is Sourdough Bread?

Sourdough bread is naturally leavened, slow-fermented bread made without commercial yeast. It rises using a bubbly, active sourdough starter, which gives the bread its signature tangy flavor and chewy texture.

What Is Sourdough Starter?

A sourdough starter is a live, fermented culture made from flour and water. Over time, it develops wild yeasts and beneficial bacteria from the environment. A small amount is mixed into bread dough to make it rise naturally. Without it, you cannot make sourdough bread. Need a starter? Here’s my step-by-step sourdough starter recipe.

Where To Get A Sourdough Starter

Starters can be homemade, purchased, or gifted from a fellow baker. They also vary in texture, flavor, and flour type. I use two different starters: one I made myself, and one gifted to me by my friend Celia, who dried a portion of her starter and mailed it all the way from Sydney, Australia!

But it doesn’t stop there. One you have your sourdough starter, it must be kept alive with regular feedings to maintain maximum rising power. Sourdough is not just slow bread; it’s living bread. Every baker has a different routine. Here’s mine:

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.

When Is Sourdough Starter Ready To Use?

Your fed stater is ready to use when it becomes bubbly, active and doubles in size. This can take anywhere from 2-12 hours or more depending on temperature and strength of your starter. Be patient!

Float Test: If you’re unsure whether your sourdough 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, your starter should be fed again.

How To Use Sourdough Starter For Baking

Once your active starter is ready, pour out what you need for your recipe. That’s it. Then, feed what’s left in the jar with fresh flour and water to keep it going. Got extra starter? Use it in sourdough discard recipes like my sourdough pancakes, sourdough scones and fresh sourdough pasta.

Storage Options

If you only bake a few times a month, keep your sourdough starter in the fridge and feed it once a week. If bake often, store your starter at room temperature and feed it at least once a day.

How To Make Sourdough Bread: Step-By-Step Recipe

Feed your sourdough starter until it’s bubbly and active—this is key for a strong rise. Then mix the dough (see baking schedule for timing). Detailed step-by-step instructions follow below. For a printable recipe with ingredients and measurements, scroll to the end of this post.

Step 1: Mix The Dough

• Mix water, sourdough starter, and olive oil in a large bowl. Add the bread flour and salt. Use a fork or dough whisk to start, then finish by hand until the flour is fully absorbed. The dough will feel rough and shaggy- this is normal.
• Cover the bowl with a very damp towel or plastic wrap and let rest (autolyse) for 30 minutes to 1 hour at room temperature. Then return to the bowl, and shape the dough into a rough ball (it doesn’t have to look perfect).

Pro 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.

What Is Autolyse?

Autolyse is the first resting period after mixing bread dough. It jumpstarts gluten development without kneading, making the dough stronger, more elastic, and easier to shape. This improves texture, flavor, and overall structure (one reason I never skip it). For this recipe, rest the dough for at least 30-45 minutes. When time permits, I’ll extend it to 1 hour for an even softer, more manageable dough.

A Note on Salt: Some bakers add salt after autolyse, believing it slows down gluten development. I’ve followed that method for years, but now I mix everything at once. It’s simpler, faster, and still produces excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.

Step 2: Bulk Rise

Now the dough is ready to rise. This step is called the bulk rise or bulk fermentation.
Cover the bowl with lightly oiled plastic wrap (or transfer to a dough tub) and let rise at room temperature, about 68–70°F (20–21°C).

Optional Step: Stretch And Fold The Dough

About 30 minutes into the bulk rise, you can perform a series of ‘stretch & folds’ to strengthen the bread dough. Although it’s not mandatory, this technique will add height and structure to the finished loaf. Watch the video tutorial below, or read this guide to learn how. It’s easy, hands-on, and a fun to do!

Step 3: Divide & Shape The Dough

• Turn the dough out onto a lightly floured surface.
• Divide the dough in half for 2 smaller loaves, or leave whole for a single larger loaf.

How To Shape A Round Sourdough Boule (Loaf)

Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle to form a tight round. This creates surface tension for better oven spring. You can also use the envelope-style fold—both methods work well. Watch the video tutorial below.

Step 4: Choose The Right Baking Pot

For best results, bake sourdough bread in a Dutch oven or a specialty pan like the Challenger Bread Pan (suitable for both round and oval loaves). Why? Pots trap steam, which is the secret to homemade sourdough with a bold rise. Without steam, the crust will set too fast, causing the loaf to harden, split or bake unevenly.

Step 5: Second Rise (Proofing)

• After shaping, your dough needs to rise again. This is known as the second rise or proofing.
• How to do it: Generously dust the bottom of your Dutch oven with cornmeal, or line it 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—just look for expansion and softness.
• While the dough proofs, preheat your oven to 450ºF (232ºC).

Pro tip: Want better shape and structure? Proof the dough in a cloth-lined, 8-inch bowl or banneton instead of directly in the Dutch oven. This will contain the dough and hold its shape properly during the second rise.

Step 6: Score The Dough

• Right before baking, make a shallow slash down the center of the dough, about 2–3 inches long. This helps the steam to escape and allows the bread to expand or “bloom” in the oven.
• Use a sharp serrated knife, paring knife, or bread lame. Be quick and confident.

Step 7: Bake The Sourdough Bread

• Place the lid on the pot and reduce the oven temperature to 400º F/ 204º C.
• Bake on the center rack for 20 minutes. Then, carefully remove the lid. At this stage, your bread will look pale and slightly shiny—that’s normal.
• Continue baking uncovered for an additional 40 minutes, or until the crust is deep golden brown. The internal temperature should register between 205–210ºF /96–98ºC.
• Transfer the bread to a wire rack and cool for at least 1 hour before slicing. Be patient! If you cut into it too soon, the texture will be gummy.

Pro tip: During the last 10 minutes of baking, crack open the oven door to let moisture escape. This creates a crispier crust. Alternatively, remove the bread from the pot and bake directly on the oven rack. The latter yields the crispiest finish.

Final Thoughts

There are a gazillion sourdough bread recipes out there. No two loaves look alike. The process is personal. Use this tutorial as a guide and make adjustments as you go. Ask questions. Follow your gut. 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.

What’s Next?

• Easy Sourdough Sandwich Bread
• Beginner’s Guide to Sourdough Focaccia Bread
• Light Whole Wheat Sourdough
• Soft Sourdough Cinnamon Rolls

Sourdough FAQ

1.) I only have all purpose flour. Can I still make this recipe?

For best results, use bread flour for this dough. If you only have all purpose try my Artisan Sourdough with All Purpose Flour instead.

2.) Can I add whole wheat flour to this recipe?

You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my Light Whole Wheat Sourdough for more whole grain goodness. 

3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?

• When I first learned how to bake sourdough bread, I used 150g of starter. Overtime, it was too much to maintain (especially when doubling and tripling recipes). So, I scaled down. That’s why most recipes in my book Artisan Sourdough Made Simple include 50 g of starter instead. One amount is neither right or wrong; it’s just a matter of preference.

4.) What’s the purpose of olive oil in this recipe?

Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.

5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?

The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.

6.) Why don’t you preheat your Dutch oven before baking?

Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!

However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.

7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?

Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.

8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?

Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.

9.) How do I get the dough out of the cloth-lined floured bowl?

Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.

10.) Can I have the measurements for this recipe in cups, please?

• 3/4 cup bubbly, active starter
• 1 cup + 1 tbsp warm water
• 2 tbsp olive oil
• 4 cups bread flour
• 1 1/2 tsp fine sea salt

  NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.

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