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
Denise says
Should the Dutch oven be greased or buttered?
Emilie Raffa says
Neither. The dough will stick. Line the bottom with non-stick parchment paper instead. Easy removal!
Sarah says
Hi Emilie! This has been my go-to sourdough recipe for awhile now, but I just noticed the recipe has been updated and my last 2 loaves have been total flops :( is there any way I can get the measurements that were listed previously?? Thank you! ❤️
Emilie Raffa says
Hi Sarah! Thanks for reaching out! Although the body of this post has been updated, the recipe itself hasn’t changed. All measurements are exactly the same. Are you baking with a scale or measuring cups? If you are using measuring cups, they are listed in the FAQ section. I hope this helps :)
Jim says
I did everything according to instructions. It all went according to plan but never rose after making the dough. What happened?
Emilie Raffa says
Hi Jim! When bread dough doesn’t rise, 3 key factors must be considered: time, temperature and sourdough starter strength. They work together. For example, temperature controls time. More specifically: the warmer it is, the faster the dough will rise. Rising bread dough in 75-78 F is ideal. However, it’s not practical for everyone. Examine your current room temperature and check to see if your dough could benefit from a longer rise time if it’s cold, or a warmer spot to rest. Also, make sure your starter is strong. If not, your bread dough won’t rise. Do the float test to double check. More detailed info in this article {click here}.
Judy says
How do I get/make more starter from this recipe? Where does “new” starter come from?
Sarah says
What causes the dough to be too firm and not pliable? When I try to stretch and fold, it breaks instead of giving a nice stretch. Thanks for any advice!
Emilie Raffa says
Time and hydration. If the dough breaks when stretching, it needs more time in between the folds for the flour to absorb the water. For low hydration doughs, this can be anywhere from 30 minutes to 1 hour, depending on how much water (hydration) is in the dough. Wetter doughs can be stretched every 15-30 minutes, again, depending on how slack they are.
Elizabeth says
I started baking bread 8 years ago using this recipe. Life happened and my mom regifted some of my 8 year old started back to me. Tonight is the first loaf I’ve made in quite some time and the first time my kids have seen me bake bread. My oldest who can take down loaf of sourdough in two days by himself is throughly excited.
home baker says
Best recipe I’ve tried so far. A lot of good advice. I used the starter right out of the fridge after feeding a few days before. I was to tired to bake after it rose to desired height in the evening, so I put in fridge and baked the next morning. It had a great sour taste. My question it storage. How to I keep it as fresh as possible until it all is consumed which only takes a day or two max. Thank you
Jer says
I tried making sourdough bread last night from another recipe it was also 6 cups of flour and one cup of starter 1.5 cups of water. It was so dry, wouldn’t even mix. I put more starter in and a lot more water too. Still dry af
Emilie Raffa says
Hi there! I think you’re commenting on the wrong recipe? My bread only uses appx. 4 cups of flour (not 6) if you’re going by volume. I recommend weighing your ingredients, not using measuring cups, for best results.
Anne says
Hello, Can I use wheat bran in place of wheat flour in my sour dough starter?
Den says
Can I cut back the feeding quantities of the starter..?? I was going to halve it as I am making far too much starter for the amount of bread I bake.
Emilie Raffa says
Absolutely. For example, if you only want to maintain 30 g of starter, feed it with 30 g of water + 30 g of flour. You can scale this example however you’d like.
Den says
Thanks very much for the prompt reply, you really are a clever little carrot..
Regards Den
Sarah says
I have made this recipe several times and it’s always good, but was wondering if I can add some soaked dried fruit to it?
Beck says
I’ve added dried cranberries, KAF Yuletide fruit mix, and other dried fruit and nut mixes with great success using this recipe. I add my blend of choice, up to about 1 1/2 cups, at the beginning of the bulk rise and do one fold every hour x3 to incorporate it into the dough.
Kelly R says
I’m wondering where I went wrong… used my starter I created last week, this is day 7 of feeding it. I did the float test before trying this recipe and it passed. I followed your exact measurements and process (didn’t kneed, just mixed enough to come together, then let it rest for 1 hour, then gently formed a ball, then to bulk rest. I did the fold method twice, at hour 1 & 2)
It’s been resting 12 hours at this point and it doesn’t look like it’s risen much. It’s not fluffy or bubbly, it looks flat. It sat covered with a damp cloth at around 75 degrees F, I’m not sure what I did wrong? How many hours is too many to let it bulk rise?
Georgia says
Most helpful with all the details and helpful side notes and tips!
Sarah says
I am a first time bread maker and this tutorial made the whole experience easy from creating my starter to baking! Thank you for sharing! My bread turned out beautiful and tasted great.
Sheila says
THANK YOU! The husband and I have struggled with sourdough. Your descriptions helped me understand what I’m looking for in the beginning. I’ve used your recipe twice and I’m loving the results. We had almost given up on homemade sourdough bread but now we’re happy with our bread
Juna says
OMG thank you! I’ve been fiddling with sourdough recipes for a few years now with mediocre results. For dinner reason, your recipe and directions made a world of difference and I made the most amazing loaf today (second try with this recipe). Thank you tons!
Carol C says
I’m making this sourdough today. I tried a different naturally leavened sourdough recipe and it completely failed, which is why I came back to you and your baking expertise. As someone who’s been baking bread for about a year now, I absolutely love the ease in your recipes, and the clearly stepped recipe instructions. This sourdough in its bulk rise right now…I’ll probably be baking around midnight tonight! Thanks again!
Matt says
Hello, your recipe has been amazing. I added 30g more water and sieve the flour and it’s nice an airy.
I recently bought a different flour ‘Stoneground Strong Wholemeal Bread Flour organic’ and the results are half the size and not airy at all. I’ve tried adding more water and letting it rise longer (it doesn’t seem to want to rise the same as the previous flour). The starter is nice and bubbly but the results are not great with the new flour. Any tips??
Matt McCulloch says
Hi Emilie, great tutorial and info which I’m following. I am wondering if I cut the dough in 2 portions would one keep in the fridge to use again for about 5 days?
Emilie Raffa says
Thanks Matt! Unfortunately, unlike dough made with commercial instant yeast, sourdough (dough) might not last that long in the fridge. Sourdough starters vary in strength. I typically don’t store mine past 24 hrs (although I’ve done it up to 48 hrs accidentally). It really just depends. You can certainly experiment and give it a try!
Sarah-Tanja McCuen says
Could I bake this recipe as rolls on a French bread pan?
We love it as a boule but my husband would like rolls for sandwiches.
Kelly Gale says
Can I make sourdough dinner rolls with this recipe? Thank you!!!
Sarah-Tanja McCuen says
I have made the sandwich rolls 2x now. I divided the dough into 8 sections, flattened each section then rolled the dough, pinched the dreams and rolled to even out. I laces them seam side down on a baguette pan. I allowed them to rise while the oven preheated to 400°
I baked them for 22min with a steam tasty on the bottom rack. They were PEEFECT!!
Emilie Raffa says
This sounds AMAZING!!! Thanks for sharing :)
Rebecca P says
Do you use the starter when it was fully risen and bubbly, or after it has deflated and still bubbly?
Emilie Raffa says
Hi there! Fully risen and bubbly :)
Tawnie says
First time attempting sourdough bread and your steps made is so possible, thank you!! A few questions:
1. The bottom of my bread turned out a little burnt (I used parchment paper in Dutch oven). Could this have been a result of forgetting to take out once done and out in wire rack?
2. What is the best way to store the bread? I am not looking to freeze, just curious if I leave it in a plastic bag/wrapped or just out on counter
Emilie Raffa says
Hi Tawnie! Please see below :)
1.) In my experience, a slightly burnt bottom crust has to do with the heat source- the pot is too close (or the oven is too hot etc.) To remedy this: place a baking sheet on the rack directly below your baking pot (not underneath it). This will shield the heat from the bottom up the next time you bake.
2.) For storage, has a look at this article: How to Store Fresh Bread. I typically leave it in a plastic bag or wrap it. There are some useful lined lined bread bags that work too.
Brad Stephan says
Hello Mr. Carrot:
Great info here, but, unfortunately, it does me no good as an American who does not bake or think using ‘grams’; I use ‘cups’, i.e., volume rather than weight. Maybe someday we’ll convert, but not in my lifetime (I’m 68).
Thanks!
Brad
Emilie Raffa says
Hi Brad! I completely understand- It’s hard to change your mindset. And it’s a huge point of contention amongst new bread bakers in general. For convenience, I’ve included the measurements in cups at the bottom of the post. However, since the “equivalent” amounts are only approximate (there is no exact conversion from grams to cups) the results will vary. Doesn’t hurt to experiment!
Sherry Robertson says
I have been baking sourdough for a little while. Still learning a lot. However, even though this says it is a beginner recipe, it is my go to. Easy and it comes out perfect everytime!! I gave a friend some starter and this recipe and it turned out perfectly for her and it was her first time baking sourdough. Definitely will keep this one in the rotation.
Emilie Raffa says
Hi Sherry! That’s so great to hear, thank you :)
Amanda says
First and foremost – THANK YOU! I love this recipe, I hopped aboard the sourdough train during covid, and am enjoying the ride!!! For olive oil, I have an olive oil that has a ton of herbs and garlic that I use in the recipe. This oil comes from a local place in Benecia, California, and when I make cioppino I always make sourdough using this oil. The taste is just fabulous, and this recipe makes it so easy. Additionally, I was fretting about the discard during starter feedings, I am happy to report that I have found a ton of recipes that call for sourdough discard – so no more waste.
Again – thank you for the easy recipe for both the bread and the starter……
Emilie Raffa says
You are very welcome, Amanda! Thanks for taking the time to share your feedback. It’s much appreciated :) PS: that garlic & herb oil sounds AMAZING!
Robert Tids says
Hi Emilie
Thank you for a great recipe. I have more questions than answers, of which I didn’t see you cover or perhaps I over looked. I have a talking scale that does grams for oil, milk, flour, and sugar. Oil is a given as is flour. Salt I used on sugar, that leaves the Bubbly starter and water, what would you suggest ? And the other questions I have is, does elevation play into effect, and I still don’t have a grasp on the Hydration part of baking this bread ?
My first large loaf came out 3.5in. tall with a leather brown crust on top, and a little chard on bottom ( new electric over ), my second loaf came out paper bag tan 4-5 inch’s tall and still in a ball shape. I’m in Texas and we had high humidity on the second loaf. My town ( Woodville ) doesn’t carry Artesian Sourdough, and it’s one of my favorites I use to buy all the time in California.
Thank You for your time on this matter . . .
Robert
Emilie Raffa says
Hi Robert! I’ve never used a talking scale before. However, off the top of my head, I’d use the milk weight for water. They’re similar ingredients. But for the bubbly starter, I’m not really sure… if you’re using a 100% hydration starter, it’s always equal parts flour and water by weight. Perhaps you can figure it out the weight with those parameters?
Elevation effects all baking. And with sourdough specifically, since you’re dealing with a live active culture to leaven the dough, anything can happen! Are you baking at high elevation?
As for the variation in color & height there are many, many variables to consider. The first thing I’d suggest is to take notes. Record the time, temperature, bulk rise time, condition of your sourdough starter etc. to use as a reference point. Do this every time. Then compare as you continue to bake. The tiniest change, including swapping brands of bread flour or using your starter at peak height vs. non peak height, extending/shortening your rise time can completely change the look, taste and feel of your bread.
I hope this helps a bit. Keep on baking!
KIM says
The recipe was easy,just what I was looking for. The crust was crunchy and amazing and the crumb was great. I didn’t love the flavor though and I think it’s the olive oil
that is throwing me off. Can I replace the olive oil with butter or something else? Thank you
Emilie Raffa says
Hi Kim! The olive oil typically lends more texture than flavor to the dough. However, you are more than welcome to leave it out. I would replace the amount with water, or omit altogether for a drier dough.
Tj says
I have been using this recipe for a few weeks now. It is a wonderful
Recipe for people like myself who are new to sourdough baking. It is practically fail proof. I have not made a bad loaf with it yet. I didn’t read anywhere that you mention a cold proof. I mixed up another Batch tonight and after it proofed I shaped it and put it in one of my baskets covered it and set it in the fridge to bake tomorrow. I have done this before and it turns out nicely and has a bit more tang to it which I like.
Thanks for the recipe! Keep them coming.
Debi says
This was my first sourdough attempt in over three decades, and thanks to the nice starter received from a friend a week ago and your clear directions, the large loaf turned out classically. I’ll have to experiment next time to get a more “sour” flavor, but the taste this time is very pleasant. (I didn’t see your note to wait an hour before cutting to avoid gumminess, but hope for the best. It looked too good to NOT try immediately. And, it came out of the oven quite late in the day. I’m not one that can bake something and delay tasting until the following day!)
Julie says
Emilie, I have a question. I like Einkorn and spelt flours, but these ancient flours are low in gluten. To achieve the holes in artisan bread, do I need to use hard red wheat, for example?
Thank you.
Emilie Raffa says
Hi Julie! Big open holes are the result of a combination of variables, including time, temperature, flour type, sourdough starter condition and overall handling of the dough (plus trial and error, and if I’m honest: patience!). So, while using all hard red wheat will definitely help, you won’t hit the jack pot 100% unless the other variables are considered too. Personally, I like blending whole grain flours with hard red wheat to achieve a more “artisan” texture. I would start there, using spelt first. Einkorn requires different handling.
Diane Farrell says
Excellent recipes for first time bread baker!
Mak Beth says
This is an awesome recipe! I was just given a 135-year-old sourdough starter and the friend who gave it to me works his dough a LOT more than recommended in this recipe, but he says it works well for him in the mountains of Colorado. I’m at sea level in Hawai’i and that didn’t work so well. I find that your recommendation of minimal working it is the best for my home. We’ve had some magnificent loaves of sourdough bread from this recipe and they are wonderfully flavorful even when overworked (although the texture suffers from overworking here in the tropics).
I do have a question … what would happen if I were to combine the gift vintage starter with my three-year-old starter? I don’t want to do anything to injure the Wyoming one, but the starter I made with East-End Molokai yeasts and bacteria has made some pretty tasty baked goods (best brownies EVER!). I’d appreciate any thoughts you might have on combining my two starters – Andrea the Elder, and Karen the younger. Mahalo
Emilie Raffa says
Wow… 135 years old? That is absolutely amazing. Where did he get it from? So curious!
As for different sourdough, techniques and methods will vary from baker to baker based on the specific conditions of your environment. Temperature has a lot to do with it. Flour types and brands also come into play. But it sounds like you’ve already figured this out (and that’s the hard part!) so keep doing what you’re doing. Practice. There’s no concrete “right way.”
To answer your question, which is a good one… I don’t know! What I would recommend though, is to do a test batch combining a small portion of each starter, only. This way, if the experiment is a total flop, you still have two jars of each starter. Does that make sense? Also, take notes. The success of sourdough is due to a combination of variables. Not just one magic thing. So take note of the temperature of each starter when you combine them; take note of what flour you use for the feedings; take note of how long the starter takes to rise and activate. This way, you’ll have some reference points to work with along the way.
Please feel free to circle back here with any updates. Sounds exciting!
nancystroud says
I really want to use this recipe however the measurements are so confusing. 150 g does not equal 5.35 Oz according to Google it equals 6 oz. I’m getting mixed information and I have no idea in cups how much of an ingredient to use..help
Emilie Raffa says
Hi Nancy! My measurements are correct. When you weigh 150 g of sourdough starter, then hit the toggle button on the digital scale for the conversion to ounces, the answer is exactly 5.3 oz. I don’t know why Google is giving you 6 oz. It’s possible they just want to round up. Hope this helps!
N says
Ya, I use measuring cups, I don’t have a scale, thanks for getting back to me
Emilie Raffa says
Ahh.. there you go! No worries, Nancy.
Carrie says
I’ve been baking sourdough for about 6 months and my loaves have always turned out a bit rubbery. I baked this recipe yesterday and wow, it turned out amazing! I increased the water slightly and left it around 1.5hrs between mixing the ingredients and doing my first coil fold. The bread was light and airy with nice holes and the crust was thin and crisp 🤗
Emilie Raffa says
Fantastic! Thanks so much for sharing your experience :)
Kiko says
Great recipe!
Emilie Raffa says
Thank you Kiko!
Amy Johnson says
Just starting my sourdough journey and I am thinking ahead to Thanksgiving. I would like to make sourdough rolls, however will not have lots of time that morning. Is there a way to make the rolls ahead (just one day) and still have them turn out well? Thanks!
Andrew says
Hi!
I’m not the expert here on sourdough (though I do have a some years to my commercial yeast leavened game) but this is surely achievable and actually should be quite easy.
I think the expert author would recommend something like: complete all of her steps until you get to the ‘rise in shape (2nd rise)’ and instead of this second rise happening at room temp – stick your rolls in the refrigerator. In the morning you should be able to preheat the oven, pop the rolls out, score, and then bake. I don’t think the rolls will need to come up to room temp – they can go in the oven cold.
Emilie Raffa says
Thanks for chiming in Andrew! Yes, I agree! I’d like to add, sometimes the dough needs more time to puff up the following day. It all depends on how much the rolls rose in the fridge on the overnight. When in doubt, they should look plump and puffy, like a poached egg.
Emilie Raffa says
Hi Amy! Here’s what I would do: either bake the rolls from start to finish and freeze them (defrost the morning of, and reheat to serve- just make sure you have enough oven space). OR shape the dough rolls and chill overnight for the second rise. The next day, give the dough more time to rise and puff up if needed, and then bake. I wouldn’t bake them 1 day in advance. You’ll have better results with the other 2 options.
Matt McCulloch says
Excellent and easy to follow, thanks.
Emilie Raffa says
Thanks Matt!
Nancy says
I have never attempted baking sourdough bread but I love it and want to give it a try. I live at 5000 ft and I wondered if you had any tips or changes that need to be made when baking at a high altitude? I’ve looked at some other websites but I feel like they are speaking a different language and you seem to be able to put things in an easy to understand format. I appreciate any tips before I give it a go. Thank you!
Carol says
I’m making this now. I’m wondering if sourdough could be baked in a Pullman (sp?) bread pan and what the pros/cons would be?
Emilie Raffa says
Hi Carol! I haven’t tested this specifically, so I’m unable to advise correctly. However, if I experiment I’ll update this comment :)
Tammy says
Hi Emilie,
I just made this last night and it turned out perfect! With another recipe I had been using my bread was always a bit on the spongy side, maybe too moist? Not bad and edible but not exactly right. I couldn’t figure out where I was going wrong or how to correct it. So I decided to try your recipe. So glad I did!!
I wasn’t sure when I first cut into your bread because the crumb didn’t have the big holes. (I’m new to sourdough baking). But I just saw your pic of the cut loaf and it looks identical to that. 😊 It is perfect for sandwiches I’m pretty excited can’t wait to make more bread. Thanks for all your knowledge and expertise!
Emilie Raffa says
Thanks so much Tammy! I’m glad this recipe worked out. It sounds like the interior crumb from your previous loaf was too moist. This happens when there’s too much moisture in the dough and/or it wasn’t baked for long enough. It all depends on the recipe & method! Lower hydration doughs (like this one) are excellent starting points with higher success rates. The dough is easier to handle and it produces a smooth, predictable crumb with less holes which as you’ve mentioned, is perfect for sandwiches. PS: while big open holes are all the rage in sourdough, it doesn’t mean it’s the “correct way.” It took me forever to understand this. You’ll get all different types to enjoy!
Mark Yarnell says
Congratulations on a brilliantly written website. I hate popups and ads – they are enough to make me leave.
Your instructions are clear and well written. All websites should be like this.
Emilie Raffa says
Excellent! Thanks so much Mark. Enjoy :)
Melissa D Russell says
I started this sour dough journey about 1 year ago. I didn’t have a scale and my bread never turned out right. Got a scale and we have been enjoying sour dough bread, flat bread and pizza dough since. Thank you!!!
Aubrey says
I just completed my first sourdough loaf complete with homemade butter! Thank you for such an amazing and descriptive recipe!!
I was wondering- what do you recommend is the best way to store the leftover bread?
Jmergens says
I made sourdough for the first time yesterday with this recipe and it worked! I have one question, how do I make my bread puff higher so its more up-y and less down-y when i baake it.
also, sourdough discard recipe: take some discard grease a pan pour the discard, add sesame seeds and green onions on top, and then bobs your uncle!
Shaun Duncan says
Hi Emilie,
I received your book Artisan Sourdough today and I just removed my first loaf from the oven based on your Everyday loaf and I am so happy with the result.
Thank you.
Shaun
Emilie Raffa says
Shaun this is excellent. Thanks so much for your feedback. Happy baking! :)
Holland Gaston says
Thank you for your detailed recipe! I made two loaves and was wondering if I can bake them at the same time in the oven?
Tammy says
I just baked two loaves last night. Doubled the recipe.
I have only one DO but I read where someone used a turkey roaster. I have a porcelain on steel roaster pan w/lid. I put one loaf in each put them in the oven and baked them. They finished at the same time with equal browning and incredible rise 😀. I was very pleased.
Good luck!
Mary says
Thanks for your site. What makes the starter more sour or less? I know it’s affected by the feedings but I can’t remember. My husband wants it to have a more sour taste.
Emilie Raffa says
Hi Mary! It depends on the ratio of acetic (sour/vinegary) to lactic (sweet/milky) acids. The more you feed your starter, in terms of frequency that is, the more fresh or lactic it becomes. It’s not very sour. Feed it less often, or perhaps add rye or whole wheat flour to the mix, and you’ll cultivate sour, acetic characteristics. Keep mind though, the sour flavor doesn’t come solely from the acidity level of your starter. It’s a multitude of factors including dough temperature (this is a big one), time, (how long the dough was fermented) and overall handling. In other words: practice and repetition!
Mary says
Thanks very much. I’ll practice. :
Hannah says
5+ Stars!!!
Learning to bake bread, particularly sourdough, has been a goal of mine for some time. I’ve tried numerous recipes, processes, tricks and I just couldn’t get it!
Then I came across your site and have used this recipe many times now – with a little trial and error – I have finally gotten the hang of it! My biggest issue was getting my starter to rise with the all purpose flour – never got the bubbles or the rise like your picture. When I switched to whole wheat white flour to my feed starter, it was like BAM! Big ol’ bubbles everywhere. After that, following this recipe exactly, beautiful loaves (almost) every time!
Thanks for all the tips and tricks and for sharing your beautiful bread baking knowledge – I have been baking bread for family since May and even shared my starter (also started via your site!) with several of my sisters who are also following this recipe to make bread for their families!
Excited to start getting into your other recipes in your book! Thanks again!!
Anna says
I’m new to bread baking and to sourdough starters and bread! I measured my ingredients using a scale in grams, but my dough looks/feels stickier and wetter than yours in the pictures. Specifically, the picture where your dough has the lid off and is baking, looking shiny and white, my dough looks more yellow and is not shiny but still looks wet! Am I using too little flour?
Kimberly says
I took a year or so hiatus from baking – used to make your sourdough all the time but feel like a beginner again. Two things: this recipe is a GREAT beginner guide, the best I have found so thank you. Second, did there used to be a note about baking during the preheat with lid on the whole time? I remember something like that but cannot remember the back time with this method.
Ashley R. says
This was my first attempt at making sourdough and with a newer starter so I wasn’t too sure how this would turn out. The dough was much thicker than what I’ve seen in the gazillion videos I’ve watched so I thought it would be dense and resemble a brick but to my surprise the sourdough Gods were looking out for me today and this recipe worked out really well. I think the lower hydration dough was probably easier for a newbie like me to work with. The crust is so crunchy and delicious. The crumb is tighter but so springy and excellent for fresh butter or my favorite prosciutto and provolone sandwiches. My kids love it! It’s just what I was hoping for! Thanks so much for walking me through step by step and for an excellent recipe to pass to my Mom who has also always wanted to make a delicious loaf of sourdough.