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
Costanza says
Hello from Switzerland!
We’ve been in quarantine for three weeks and despite the difficult situation we’re all facing, it gave me the time to take a step back, relax and take control over my free time again i.e. try sourdough!
I’ve made a starter (hurray! it took two weeks but it’s happily bubbling away. The kids named it Totoro) and have started baking your beginner’s bread. Amazing. So much so that I bought the book which arrived today. I’ve been immersed in it for the last hour and – shock horror – in your bread book recipes you use about 50gr of starter for 500gr of flour while on the blog it’s 150gr. To prevent me going down the rabbit hole (lol!), what difference do you think the amount of starter used makes?
Thank you so much for you time and for sharing your passion, keep it up!
Emilie Raffa says
Hello beautiful Switzerland! Great question- it’s one I’m asked often, actually.
This online Beginner Sourdough Recipe uses 150 g starter because it’s the very first formula I used when starting out.
Over the years, as I continued to bake, I realized that maintaining 150 g was too much for me. My starter grew out of control. So, I re-formulated my recipes (the ones you see in my book) to typically include a smaller amount of starter, about 50 g. This seemed more practical in the long run. One way is not necessarily better than the other; just different.
There’s not much difference between the two (150 g vs. 50 g) in terms of taste. However, more starter might decrease the rise time especially when the weather is warm.
Hope this helps! xx
Costanza says
Dear Emilie,
Thank you for taking the time to reply. I’ve made a third of the recipies in your book and they are ALL AMAZING. Seriously, this is the best thing that has happened to use in the kitchen (and I’m italian!) I totally agree with the 50gr vs 150gr, much more manageable and the overnight rise is perfect. Boy, does the sourdough starter take over your life. The little beast is always hungry.
Thanks again
xx
Emilie Raffa says
That’s wonderful! So happy to hear all of this. Happy baking, friend :)
B says
Can’t navigate page. Loves to talk but where are the measurements?
Emilie Raffa says
Hi there! Scroll down; the recipe is at the bottom.
Edo says
Hello, I like the whole instructions, however my dough is very sticky and hard to work, which is weird for this relatively low hydration %.
Do you mean 15 minutes instead of 15 seconds in the instructions before bulk fermentation?
Thanks !
Emilie Raffa says
Hello! Did you weigh or measure your ingredients? And are you using BREAD flour (not ap flour)? The dough should be sticky at all. And 15 seconds is correct :)
Cynthia Heffley says
I do not have olive oil can I use regular oil?? Veggie??
Emilie Raffa says
Hello! I would just leave it out ;)
SY says
Hi all!
I have a question as to baking sourdough/bread in general, do I use the option with ventilation fan or without where the heat comes from up and down?
Thank you!
SY
Emilie Raffa says
Hello! For my recipes, I do not use the convection option. But you are more than welcome to experiment!
Hannah says
I’m six days in with my first starter from scratch and can hardly contain my excitement. I have a question about making more than one loaf at a time:
If you divide your recipe into two loaves, should you attempt to bake at the same time? I do have two Dutch ovens, but I’m not sure if both will fit in my oven at the same time. If I have to bake one at a time, is there a risk of over proofing it for the last rise?
Thanks so much for all the clear cut instructions!
Emilie Raffa says
Hi Hannah! Great questions. Ideally, you’d want to bake the loaves at the same time. However, if it’s not possible (totally norma), chill the 2nd dough in the fridge while the 1st dough is baking. This will help to avoid over proofed dough. Hope this helps!
Sophie says
Hey there! I have a troubleshooting question for you. Every time I mix this dough, it is BEAUTIFUL pre-bulking. It’s shaggy, it’s together, and it’s the right consistency. Then I bulk ferment, usually overnight, and it rises beautifully…but it becomes a wet, gloopy mess. I’ve tried adding extra flour at the second rise to shore it up (the only way I can even try to work with it – it’s seriously just soup), and it makes alright, but I lose all the rise I had from the bulk, and it ends up a sad little (tasty!) hockey puck. I tried to add more flour initially, but it can only take so much.
I should note a few things:
– I’m measuring, not weighing, as I don’t have a scale
– I’m using all purpose flour, as there is no bread flour to be had at the moment.
Thanks so much!
Emilie Raffa says
Hi Sophie! Thanks for the detailed info! I’ll tell you exactly what the issue is: not weighing your ingredients AND using ap flour (instead of bread flour). For best results, using a scale will give you the most accurate results. It’s possible that there was too much water in the dough. Additionally, ap flour absorbs LESS water than bread flour which will make the dough soupy. Combine the two and you’ll get soupy dough! If you don’t have a scale, try reducing the water by 25-50 g to start. If it still feels too wet, add more flour after the first rest (autolyse), and not after the bulk rise or second rise. Hope this makes sense!
Ginny says
Hi Emilie! Following up on your comment about AP flour absorbing less water…Like most of America, it seems, due to the pandemic I’m having trouble finding any flour at all, much less bread flour. I do have AP and whole wheat. Would it work to still make this recipe with either of those flours, adjusting the flour and water amounts in some way? Thanks in advance for any light you can shed…and thank you so much for all the incredible resources on your site for us sourdough newbies!
Emilie Raffa says
Hi Ginny! I just posted a new recipe for Artisan Sourdough with All Purpose Flour. I’d recommend going with that to start, as you don’t have to experiment with adjusting flour/water quantities. Just make it as is!
PS: I haven’t tested this particular recipe with combining both ap & whole wheat flour, so I’m hesitant to say yes without going through the process myself first. :)
viera says
I would like to thank you for sharing your awesome recipe and tips. I always wanted to learn how to make sourdough, but I had no idea where to start. I’ve tried few recipes that turned out to be a total dissaster. I almost gave up, when I came across your website. My first two breads I made following your recipe turned out pretty good (in comparison to a flat dissaster I made before), but I did not have a french oven. Then I got myself Le creusete and now I feel like a pro! I’m having hard time keeping my husband away when I take the bread out of the oven. One hour seems like an eternity to him :)
It’s really nice to have a fresh bread at home anytime. I only wish that flour wasn’t so hard to find these days. Big THANK YOU and stay healthy!
Emilie Raffa says
Oh, this is so wonderful to hear. Thanks you for sharing your story with us. Bread baking sure is rewarding, isn’t it?
viera says
Totally is! Just made another one and had a piece for lunch – this time multigrain. So far my best creation!
Emilie Raffa says
Amazing! Enjoy!
Bev says
Hi from Arkansas!
I just read your recipe and sounds just like what ve been looking for with my starter. My question is could you possibly convert the grams into measurements? I’m a little confused trying to figure out grams into regular measurements. Thank you!
Emilie Raffa says
Hi Bev! Unfortunately, I don’t have the volume measurements on hand. But I’m sure an online converter will work! x
Mark Truslow says
One hack I use when the house is kind of cold and damp is setting the bowl on a heating pad on low and cover with a kitchen towel. A diy proof box if you would.
Emilie Raffa says
Yes! A fantastic idea! I know bakers who use this idea for their sourdough starter as well.
CCH says
I literally just did this! San Francisco can be so cold and damp, which is rather surprising given our connection with sourdough breads.
Emilie Raffa says
Amazing! Enjoy!
Angie says
Thank you so much for this gorgeous post and recipe! This is my first attempt at sourdough and I’m so excited. I was wondering if I’d be able to refrigerate half the dough to bake a day or two later? Thank you so much.
Emilie Raffa says
Hi Angie! You can, but you’ll have to keep your eye on it. Depending on the strength on your starter, sometimes the dough might overproof. I’ve had luck with using this bread dough up to 48 hours. Have fun experimenting!
Joy Thompson says
Hi Emilie,
I have read various pages on your website as well as purchased your book, “Artisan Sourdough”. I am loving both. Thank you for your clear explanations of everything. I live in Maryland and it’s still cold here. However, I’ve found my starter does well upstairs in one our bedrooms. When rising, I use a heating pad. lol. My question is this….and it’s a silly one. Your recipes have a reminder to “replenish your starter”. What measurements do I use? For example, in the Everyday Sourdough, I used 50g of starter. To replenish it, do I measure 50 g water + 50 g flour to the starter? Or, 25 g water + 25 g flour? Since the starter uses a ratio of 1:1:1, I’m confused. Thank you soooo much!!
Saffron says
Hi, I was wondering if you happen to have a measurement conversion for this recipe? I don’t own a scale and was so focused on getting the starter right first that I didn’t realize I had to have one. Major oversight on my part (First timer), but now have this beautiful starter and no way to use it.
Talia Mendelsohn says
I am currently following this recipe, but I am concerned that I did something wrong because the dough is quite soft and easy to work with, not very dense. It also seems to be rising quite quickly – barely even needing 3 hours. I put it in my oven with the light on for the bulk fermentation because its winter and cloudy today.
Im wondering if it could be the starter? I used your recipe, and did the drop test (which it passed right as I was adding it to the bowl), but Im wondering if its possible for it to be TOO active? Rather than doubling in size when its well fed, it bubbles to almost 4 times its size. Is that normal?
Emilie Raffa says
Hi Talia! It sounds like your starter is very active (a good thing!) and when combined with a warm temperature (your oven light), the dough is rising quite quickly. This is all ok. And it’s exactly why the recipe gives a range for the rise times; all bakers will experience a slightly different timeframe based on their specific situation (starter strength, temperature etc). The only time rise times will be somewhat specific is when bakers use a proofing box for controlled temperature.
PS: the dough is most likely soft because it’s been rising in a warm environment. Colder dough will always be more dense. And it’s ok if your starter increases to 4x the size; it will look different and rise differently on different days.
Talia says
Thank you! The crumb ended up turning out well but I did not get that beautiful shiny crust you have in the picture. Any tips on that?
Thanks in advance!
Phaka says
This recipe has improved my baking a 100 times over! Easily understandable and executable.
Emilie Raffa says
Amazing, thank you for sharing! xx
Brenda Steele says
I started my sour dough starter 15 days ago. At first it seemed to get quite bubbly but now it is only elastic like. It doesn’t really bubble up. Have I done something wrong or should I have more patience?
Xin says
is it possible to bake with a 4.5quartz dutch oven? not intending to get a 6 quartz dutch oven.. but i so want to try this receipe at home!
Emilie Raffa says
Yes! A smaller one is fine; the loaf will just look a little different.
Richard Morgan says
I’ve tried sourdough baking twice before, but with little success, and didn’t stick with it. Your book and blog have helped me tremendously this time Following your procedures, my loaves have turned out wonderfully. (Still a couple of tweaks to experiment with…) I have one frustration: the bottom crust is too brown for my taste, verging on burnt–but the rest of the loaf is fine. I’ve tried leaving it in the dutch oven as well as removing it to the oven rack for the last 10 minutes. Any suggestions? (I also think I need to shorten my second rise before slashing and putting it the dutch oven.)
Emilie Raffa says
Hi Richard! This happens to a lot of people. Here’s what you can do: place an inverted cookie sheet on the rack directly below the Dutch oven. This should help shield the heat from the bottom up. Many bakers have been successful with this technique. Also, make sure your oven temp is correct with the use of an oven thermometer (if not already using).
James says
I’ve had great results with this recipe, making 2 small loves or 1 big one. They’ve been so good that I purchased the book. This weekend I tried the recipe; everyday sourdough. Unfortunately it all went wrong at the shaping stage, the dough was very sticky and kept attaching itself to the worktop or my hands. I simply couldn’t shape it, perhaps due to lack of experience, but also i’m guessing due to the hydration level. The recipe printed above is 50% and the everyday recipe in the book is 70%. Have you got any tips on progressing from a low to high hydration recipe?
Wade Hewitt says
Hi Emilie,
Thank you for the very informative recipe and guide. It’s been an adventure moving into the sourdough world.
I’m on my second bake and have noticed that the dough is very dry. So dry in fact that I struggle to get all the four incorporated. Then after the first rise when I tuck the corners under to shape for the second rise those folds never go away. On my finished loaf you can see all the folds on the bottom. It feels like there just isn’t enough water.
A friend of mine was using your recipe from your book which is quite different. I has less starter, more water and doesn’t use oil. What is the variance between these recipes? I live in the PNW and have been proofing in the oven with the light on in winter.
Thanks in advance.
Donna Koll says
Where did you get the towels that say ” PARIS ST. OUEN”?
Sarah Lomer says
Success! Not only have I made a sourdough starter, I’ve also made it into sourdough bread. I’m so pleased. Thank you very much for your clear instructions on how to do both. The starter took two weeks and I got a bit confused with the weights as I didn’t weight the jar first so transferred it half way through to a jar that I had weight before hand. Much easier!
I put this dough in the fridge yesterday afternoon then gave it four hours at room temperature this morning to finish its first rise. I also didn’t have a pot so used a ceramic roasting dish with foil over it. This seemed to work fine and looked exactly as you described after 20 mins in the oven.
The only problem I have now is that we’ve polished off the loaf in record time. Just wondering if I can get another mix done and in the fridge for a bake tomorrow.
Katie says
Thank you so much for your clearly written, informative instructions about this process. I read a lot and listened to many bakers before making my starter and then my first sourdough loaf. But I kept a print-out of your steps with me while doing all of my prep and bake! It came out great, I cant wait to use it again!
Emilie Raffa says
Hi Katie, that’s fantastic to hear! Thanks so much for letting me know. Glad you found it helpful :)
Matthew James says
Your recipe is wonderful! The recipe I have seen all take days but the only difference I could tell is it has smaller holes but that is not a bad thing. My vegan butter does not fall through the holes. In still took all day to make but most of that was waiting for resting and rising so I was not stuck in the kitchen. I will be making this bread again.
Emilie Raffa says
Hi Matthew! Thank you! Yes: this recipe produces a crumb with a small holes. Like you said, the butter won’t drip through which means clean pants for you! LOL. Enjoy :)
Niko says
I’ve made this recipe three times and cannot, for the life of me, understand why I’m not getting any oven spring. My dough ends up spreading out during the 1-2 hour rise right before going in the oven and just stays there. The loaf tastes good but the shape is terrible. This last time was the worst. I’m looking at it right now and have to say the loaf is a flat disk, 9.5″ wide by 2″ tall. Another loaf for the birds. :(
Emilie Raffa says
Hi there! Try using a proofing basket for the second rise; the basket will hold its shape so it doesn’t spread. Additionally, your dough might be over proofed (which is another reason it might be spreading). You might have to shorten the second rise time as well. Hope this helps!
Alicia W says
This happened to me both times I tried to rush the process by using the bread proof setting on my oven rather than rising overnight. Turns out that my “bread proof” is around 110F and sourdough is happiest rising at 75-85F. As a result, my bread was rising too fast and also building condensation in my bowl at the same time so it was getting gummy and expending all of the energy of the yeast prior to baking. If you’re doing an oven rise, this could be the cause!
Carmine I. says
Yup! Worked great. Read through it and based on my experience with baking bread thought it all was correct.
I wanted to try my starter in an all sourdough recipe. I like baking breads in Dutch ovens so I started at 8am
doing the steps. Back home at 4:30pm and thought let’s get going. Continued your recipe. I
Did forget to slash. It came out perfect, time now is 8:41pm. So tired as I work in a Vineyard mostly all
day so I need to wait until morning to eat the bread with my farmers breakfast. Home grown eggs!
home made jam, some store bought bacon, at least one Nespresso Cappuccino and I think I
will be a very happy human. Thank you very much.
Emilie Raffa says
Sounds absolutely lovely! I would be a very happy human as well. Enjoy!
Claire says
I got your book for Christmas as a gift and have been having great success with it! So far I’ve made the high hydration loaf a few times and the decadent chocolate chip sourdough – all of which have worked perfectly :-) I’m a reasonably experienced sourdough baker, but have never come across your dimpling technique before, and it is brilliant!
One question though, the high hydration sourdough specifies a 1 hour (up to 6+ hours) refrigerated second rise, but pretty much all of the other recipes in the book specifically say 30-60 minutes at room temperature. Can all of the loaves have this slower, cooler second rise if that suits schedules, or does it only work with purely white flour loaves?
Emilie Raffa says
Hi Claire! Thanks for your kind comment- so happy to hear you are enjoying the book :) Most of the doughs can have this cooler second rise in the fridge. The method is not specific to white loaves only. However: the overall timing will take some practice and adjustments. For example, whole grain loaves will ferment faster in the fridge, and white loaves with sugar (dried fruits) will also ferment faster. So while I give a general timeframe for the high hydration loaf’s 2nd rise, you will have to observe the dough and make adjustments to the specific recipes as needed, so it doesn’t overproof on the overnight in the fridge. Hope this helps! xx
Hedy Loeppky says
I just discovered your website. I am you to the sourdough making world as well. Although I have had my starter since the beginning of November, I have not baked any bread but today I am making my first attempt. And I must agree with so many of the other comments that your breakdown of all the instructions was really wonderful. And very helpful. I have read a lot of other ones as well and sometimes I was left confused. Thank you so much for breaking this down so that is beginners can feel confident in our attempt at this process.. I may post a picture after I am finished baking it, but I suppose that will depend on how it looks. LOL once again thank you so much.
Marcele E Grote says
I love this recipe. Thank you for a lower hydration loaf. . . . . . Has anyone baked this in a loaf pan?
Michelle says
Hi! I only have a 5 quart Dutch oven, would this still fit into the pot? Love all the extra tips!!
Emilie Raffa says
Hi Michelle! Yes, it will still work ;)
Emma-Jane says
Thank you so much for this guide. Just from the way you explain it you have made it feel simpler and achievable. I was really overwhelmed from watching youtube tutorials. I am currently feeding my starter so I will let you know how the finished product is after following your guide :)
Emilie Raffa says
Hi Emma-Jane! You are very welcome. Sourdough can be very intimidating sometimes, because oftentimes, it’s over explained. Glad this tutorial is helpful to you!
Katie says
Hi! I’m making sourdough for the very first time using your recipes for starter and the bread! I only have one Dutch oven, what do I do with the second loaf while I bake the first?
Thank you for your help!
Emilie Raffa says
Hi Katie! You can either bake 1 loaf (instead of two), or just bake the two loaves back-to-back. Hope this makes sense!
Ashleigh says
Thanks Emilie for sharing this recipe with us. I always felt intimidated by reading sourdough recipe let alone making the starter from scratch!!! I m so happy to let you know that I used both your recipe and it worked!! I ll be baking my own sourdough from now on. Thank you very much!!
Emilie Raffa says
Hi Ashleigh! This is so wonderful to hear. Thanks for your feedback :)
Brian Bartz says
Since this recipe uses both liquids and solids, I’m ASSUMING that the water and olive oil are measured in liquid ounces.
Should the starter be weighed (solid) or measured in liquid oz?
Emilie Raffa says
Hi Brian! I typically weigh my starter :)
Alexandra says
Can I use the discarded part of the starter to make sourdough ? don’t understand why it has to be wasted if after a while the discarded part is just as good as the one you keep feeding. So does it make sense if let’s say I feed my starter once a week, and make a loaf with the discarded starter ? Or do you think it makes a huge difference if I feed the starter first (discard part of it in the process) and use part of the new starter for the loaf?
Thanks!
Emilie Raffa says
Hi Alexandra! If you’re creating a sourdough starter for the first time (per this post), I wouldn’t use the discarded starter for anything. It’s not optimal to use. However, once your starter is up and running, you can use the discard for other recipes like cakes and waffles etc. You cannot use the discarded starter to make bread. It doesn’t have enough rising power. For best results, use your starter after is has been fed, has doubled in size, and has lost of bubbles.
Brad Riley says
Took my second loaf of bread ever baked out of the oven an hour ago. It was your Sourdough / beginners guide. Not sure how I did it, but it turned out purfect and it’s one of the best tasting breads I’ve ever had in my 67 years. Thank you for the easy to follow instructions.
Brad
Emilie Raffa says
Hi Brad! That’s fantastic! Isn’t the baking process so rewarding? Enjoy!
Cara Thompson says
Hi- I have some troubleshooting! This is my first time making sourdough. I have my starter and did the water test and it was ready. I weighed all the ingredients out and combined everything. The dough was VERY wet. After the quick 30 min rest, I tried to shape it into a ball and couldn’t because it wasn’t shaggy, still wet. I added a lot of flour and it didn’t seem to do anything, just seemed to absorb it but stay the same. I did use all purpose flour… would this be the culprit? That’s the only thing I changed.
Emilie Raffa says
Hi Cara! Yes: the all purpose flour was the culprit. It absorbs less water than bread flour and that’s why the dough was wet. You’ll have better results using bread flour next time!
Harvey Tepfer says
I’ve done a number of baked loaves of french bread as a series of experiments. The process I am now using gets excellent results EXCEPT that my sourdough starter doesn’t give the bread a noticeable sour taste. Everything else is perfect.
My recipe is;
3 cups bread flour
1-1/2 tsps. salt
1/4 tsp. instant yeast
1 cup water (with very small extra amts. as needed)
In a separate bowl I place 1 cup of my starter with the water and let it do its thing for about 30 minutes before adding it to the flour. I mix thoroughly with wooden spoon handle until it becomes a rough ball. I then cover the bowl with towel or seran wrap and let it rise overnight.
Next day, I place the dough on a floured board and stretch the sides of the dough ball a number of times, pulliing up and over. Then I dust the ball with flour and cover with the seran wrap for 1 hr.
I start the oven, taking 13 minutes to reach temperature of 500 degrees and allow my cast iron dutch oven heat for 45 minutes. Removing the hot pot, I sprinkle corn meal on the bottom, turn to the dough and make 3 slashes across the top. With wet hands, I seize the dough and place it in the dutch oven, cover it with the top and bake for 30 mins. at 425 temp. Then I remove the top and bake for another 10-15 mins. Always impressive result, excepting the lack of sourness.
Emilie Raffa says
Hi Harvey! Thank you for sharing your recipe with us :) The “sour” flavor is based on many factors. Specifically, it has a lot to do with how often you refresh your starter AND the temperature in which the dough is fermented. Do you refresh your starter often? If so, what is the frequency? Additionally, what temperature is your dough before baking and during the bulk rise? Thanks!
Mike says
Not sure what you feed your starter with, I mix my starter with whole wheat, rye, or ap flour. It does change the test.
I would eliminate the instant yeast all together.
Emilie Raffa says
Hi Mike! I typically feed my starter with ap flour. Whole wheat and rye are also good options. I never add instant yeast :)
trish says
If I am to do the bulk fermentation overnight am I to do the stretch and folds before putting the bread into the fridge?
Emilie Raffa says
Hi Trish! Yes, the stretch and folds would take place before putting the dough in the fridge.
Tatiana says
Hi Emily,
I can’t wait to try the recipe, but first I need to understand it all and I am having a huge problem visualizing the “Stretch and fold” process and the end shaping of the dough.
1. “‘stretch & folds’ to strengthen the dough. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl 1/4 turn and repeat this process until you have come full circle. ”
So…do I just grab the top of the dough (that is still inside the bowl) pull up and fold it over where?
2.”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.”
Again…I can’t visualize…I imagine grabbing the top of the dough and pulling it over to the center and press a little to connect to the rest of the dough.
Is there a video that you could recommend watching, so I could understand that? Or maybe…do you have pictures of you doing that?
Thank you sooooooo very much!
R.Scott says
Love making the lab experiment (as my wife and crew calls it) for the starter. AND I wanna try your recipe. However I’m in the middle of the ocean on a ship and a digital weight device is not only hard to get a hold of but also is difficult to use on a rolling vessel. Is there a way to convert this to good old cups and teaspoons and tablespoons?
Stephanie says
This is an AMAZING recipe and fountain of advice. Emilie, you’re a miracle worker! I don’t bake. I can cook (savory food) well, but baking no. A few weeks ago I baked some french bread successfully and thought why not go for Sourdough? Lol! I made the starter following your directions a week and a day ago. Made my first loaf last night and this morning and while ugly as hell (because I slashed it too deep and too long), it is DELICIOUS. Just made a 2nd loaf… added 2tbsp of honey, which I learned from reading the comments. If it turns out this truly will be a miracle. Thank you Emilie for your amazing advice and detailed instructions. I followed them TO THE LETTER and SUCCESS!!
Cassandra says
Hi Emilie,
This may seem a silly question – I have a 100% rye starter which is really bubbly but also low hydration. Can I use that for your recipe (or for others) which are mixed with white bread flour? Or should I really have a white flour starter to match?
Thanks for your time :-)
Emilie Raffa says
Hi Cassandra! It’s not a silly question… you can use your rye starter for any sourdough bread recipe (including mine), however the results will be slightly different than the original recipe. You don’t need to have a white flour starter to match. But with that said, it wouldn’t hurt to have a second starter so you can compare the difference.
Linda says
I can’t seem to get it sour enough. Suggestions? And when I left it overnight to rise, the outer surface of the dough turned very dry and crusty. Should i coat the dough with oil? Linda
Emilie Raffa says
Hi Linda! Achieving the sour flavor in sourdough bread is not black and white. There are a multitude of factors to consider (type of starter, how the dough was fermented and at what temperature etc….). In the past, I’ve used a starter that was refreshed only occasionally, let my dough bulk for appx. 5-6 hrs at 78 F, followed by a 10-12 hr second rise in the fridge. This helped to achieve a more sour flavor.
Regarding the dry and crusty dough, it sounds like it’s exposed to too much air. Cover with a lightly oiled piece of plastic wrap.
Hope this helps. Good luck!
SANDRA says
Hi Emilie, Hi, I just made these and they are very good! I’ll defiantly be making them again!
Emilie Raffa says
Thanks, Sandra! Enjoy :)
Mark L. Torrey says
G’morning Emile, I’ve been a fan and follower for sometime, and have to echo what other have said about this recipe … I’ve used your ‘guidelines’ in making my own sourdough, having great aeration but have ended up with fairly dense/heavier loaves … Last year a good friend held a ‘bread making class’, using your basic recipe, suggested using the ‘weigh’ vs ‘measured‘ ingredients, even purchased us a digital kitchen scale .. However, I persisted using my ‘eye ball’ measure and continued getting decent, but my typical heavier/denser loaves, until this baking time when I broke out the scale, doubled your basic recipe ( ‘cause I like sourdough…), and added 1/4 cup fresh chopped homegrown Rosemary. OMG, have to say I should’ve gone with weighing a long time ago, because these loaves came out soooooo much better .. Light, Aerated and oh so tasty, and wishing I could post a picture here, but I did on Instagram With your tag #thecleavercarrot !!
Lynn Volker says
I made my sour dough starter according to your instructions, and at last…the starter floats. I’m so excited to start making bread. It took more than a week, nearly two weeks in fact, but it smells lovely and yeasty. Rather like the smell of fresh bread. I nearly gave up on the starter, and forgot to discard half on a few occasions, but it seems to have survived my neglect, I suppose I can name it now!
Emilie Raffa says
Hi Lynn! Congrats! The starter creation experience can be different for everyone- I’m glad you stuck with it and didn’t give up. In fact, I’m glad you commented here as well… hopefully it will encourage others to continue to the process if it seems to be dragging along for them. And yes! Do give it a name. That’s the best part. Enjoy.
Khaled says
Thank you very much for the great recipe,
I have only fan assisted oven, please let me know if I need to make any changes to the temperature or baking time.
Thanks again.
Emilie Raffa says
Hi Khaled! You know, I haven’t tested this myself so I’m unsure. However, according to this article from Bob’s Red Mill they recommend lowering the oven temperature by 25 degrees. It’s a good read.
Erin says
What a wonderful post. I have SO MUCH sourdough right now, and I am baking bread, making pancakes, bringing about pizza dough, and this is the best sourdough walk through out there. Kudos.
Emilie Raffa says
Yay! Sounds amazing, Erin. Have fun and ENJOY! xx
Christy says
Thank you for posting these great directions! I want to make sour dough rounds for Christmas and I have a question about catching the yeast. I’ve always heard that the yeast will taste different depending on the area you live in. I didn’t know if I should try to catch my own here in Virginia or buy some starter from San Francisco. What is your opinion on the different taste? Thank you! Christy
Emilie Raffa says
Hi Christy! I’ve answered your comment on this post, but have copied and pasted my response here as well!
“Taste depends on a few things: the age of the starter, the type of bacteria present (good bacteria, don’t worry!), how the often the starter is fed, the type of flour it’s fed with etc. etc. And that’s just the first part of the equation. The second part is, after you add the starter to a particular recipe, the taste will change again depending on how the dough is fermented (long vs. short rise, cold vs. warm temperature etc.) So, as you can see, there are many contributing factors! In short however, making a starter from scratch will definitely be different from purchasing an older, more mature starter from San Francisco (or elsewhere). It’s a matter of preference. Hope this helps! x E”