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
Christine says
When I increase the serving size, only the ounces change not the grams.
I’ve made this recipe successfully and thank you!
Emilie Raffa says
Hi Christine! Are you referring to the scale button within the recipe below? It might be a glitch if only the ounces increase (and not grams). Thanks for bringing it to my attention. x
Jane says
Amazing flavour and super easy to make! Thank you so much
Emilie Raffa says
You are quite welcome, Jane. Thanks for stopping by with your feedback :) x E
Amanda says
I’ve been working on a sourdough starter for weeks but have been unable to find enough time to actuallynake a loaf of bread. I work 6 days a week 9-5. And my day off is usually spent out and about. I like your winter weekend baking timeline but I don’t really have a weekend. Any tips for making a sourdough loaf when only a few hours of my evening are free?
Emilie Raffa says
Hi Amanda! To fit sourdough into your particular schedule, I’d suggest doing an overnight rise. For example, make the dough on Friday night. You can do it after dinner, or a few hours before bed, etc. It will only take a few minutes. The rest of the process is hands off as the dough will rise on the counter overnight. In the morning, you can bake the dough. However, please plan for an additional 30 minutes to 1 hour for the second rise AND an additional 1 hour for baking time. Once that’s done, the rest of your day is free. Hope this helps :)
Susan Parent says
Hi Emilie,
Thank you for the great recipe and instructions! I have made a total of 5 loaves of sourdough bread thus far and the last 3 have been with your advice. I have had no issues with rise or taste but my last two loaves have not had the smooth shiny golden appearance in your photos and the crust has cracked as the bread cooled. I am using the ingredients listed with King Arthur bread flour, weighing all ingredients and baking in a round Dutch oven with parchment paper. Do you have any suggestions that might help with this crust issue? I truly appreciate your help!
Susan says
Hello, I greatly appreciate your recipe and tips. I am a novice, I made my 5th loaf of sourdough last night. Your knowledge has moved me from struggling King Arthur loaves to beautiful round brown loaves but my crust looks dry compared to your photos, not shiny and my crust is cracking as it cools. I am using a dutch oven with parchment paper and I have tried cooling the loaf in and out of the dutch oven.Any suggestions?
Bytia says
Hi, I recently bought your book on amazon, but I don’t think I see the answer to this particular question there. My starter is great ( I think ?), the water trick works, no problem making the dough, shaping and rising. However, when I get to the scoring I am doing something wrong. The knife sort of “rips” the bread, and there is definitely no ear or much of an indicator that I scored the bread after I take it out of the oven. It does rise, but feels too heavy for the size loaf…it tastes good, but something must be wrong….third loaf now. Please help?? Thanks so much
Carli says
Thank you for this wonderful post, especially the addition of the planning for weekend sourdough. I have starter given to me by the family of a 2nd grade student (best teacher gift ever!) and haven’t been brave enough to try making a loaf. Planning ahead was one of the obstacles for me so this is incredibly helpful. This post has given me confidence to get started.
Joanne Smith says
I have a couple of Q’s about the steps. When you let the bread rest/autolyse do you cover it to keep from drying out or just leave in bowl uncovered?
When you slash your loaves, can you expand on what you mean by shallow? Just at the surface, or 1/8 of an inch deep, etc? I don’t want to slash it to deep or not enough. I can look this up elsewhere, but I am trying to stick to the input of one person, namely you! LOL
You say to cut the dough into half to make two loaves or just make one loaf. It is unclear if I split into two loaves, is there a cooking time difference? Are the directions you provide about covering it for 20 minutes the same regardless of the size of the loaf? I actually want to make one single loaf, not split the dough in two. Will a 6 quart dutch over suffice in that case? When its covered, will my dough rise while cooking and hit the bottom of the lid if I make a single loaf? I see your picture is showing that you are baking in two dutch ovens at the same time, so I am thinking the timings you provide are for the two smaller loaves but not sure.
I have never baked sourdough before but have been baking bread for a couple of years now. I am comfortable with dough and rises and textures, but am clueless for sourdough until I try it. I used your starter recipe and also added an envelope of starter from Cultures For Health. It was a tiny amount in the envelope. Anyway, my starter is bubbling and growing like crazy just after 24 hours. I fed my starter after the first 24 hours since it was so bubbly and 8 hours later, my starter had already doubled. Anyway, I am continuing to follow your guide regardless of the fact that i added their starter packet. Hopefully that’s OK? Is the fact that I added their starter speeding up the overall process? I may need a way larger jar than I anticpated or need to start discarding starter sooner.
I have lots of Q;s sorry about this long post! Thanks for your help in advance.
Morgan says
Just wondering how long to do the second rise for? In the long list of instructions, it says no longer than 30 minutes to an hour, but in the recipe itself, it says 1 – 2 hours.
This is the second time I’m using this recipe to make sourdough, and even though I made a pretty big mistake on my first loaf (first one with my homemade starter!), it was still pretty yummy. I’m excited to see how the second one turns out!!!
Yi Xiang Aw Yong says
Hi there, thanks for the great recipe, may i ask 2 questions please:
1. from your book “Artisan Sourdough made simple”, you mentioned it can be stored only up to 1 day, however, other sources seems to state ard 4-5 days?
2. I am thinking of using a Pizza stone with a inverted pyrex mixing bowl. Any disadvantages to that as compared to using a dutch oven / pot?
Much thanks!
Emilie Raffa says
Hi there! Please see below:
1.) In my opinion, sourdough is best consumed on the same day it’s baked, and up to 2 days when stored properly. Other sources might mention freshness for up 4-5 days; however it will only be successful depending on the specifics of that particular recipe, how the dough was fermented, overall temperature, condition of your sourdough starter (this is important) and how the final baked loaf was stored. Bottom line? I always stick with 1-2 days tops to avoid disappointment.
2.) I’ve heard of several bakers using this method. In theory it should work. I would preheat the pizza stone before using. Make sure your Pyrex bowl can heat up to 450 F otherwise it will break. Keep in mind, the bowl might not fit as tight as a Dutch oven lid, but it doesn’t hurt to experiment.
Jenn says
If I’d like to ferment the bread longer, should I do it during the first rise, in the fridge? I confess, the last recipe I tried (not yours), had a long first rise in the fridge and it didn’t rise at all! But that was a recipe for white whole wheat sourdough and all I could find was whole wheat pastry flour, which I realize now was the WRONG choice for gluten development… I’ve decided to conquer the basics first, but I guess you could say I’m a little gun-shy!
Emilie Raffa says
Hi Jenn! If you’d like to ferment the bread longer, for this recipe, you’d do it during the first rise. Wait until the dough has almost doubled in size at room temperature first, cover with lightly oiled plastic wrap, and then chill overnight. It will continue to rise slightly in the fridge. That should do the trick! PS- if you put the dough in the fridge too early it will take forever to rise, if it even rises at all. x E
Greg Waters says
Emilie,
I have had great luck with your recipes and we love the taste of the different breads. I have found that the breads made in the loaf pans are easier to cut and store in the freezer than the round loaves. Can I use the Everyday Sourdough recipe and put this in a 9 x 5 inch loaf pan with no modifications to the recipe?
Thank you,
Greg
Emilie Raffa says
Hi Greg! Fantastic! And I totally get what you’re saying about the pan loaves ;) I haven’t tried it myself, but you shouldn’t have a problem baking the Everyday Sourdough in a 9×5 inch pan. Let me know how it goes!
Greg Waters says
Tried the bread in a loaf pan and followed the baking instructions for the Saturday Morning Loaf. The bread tasted great but the air bubbles were smaller and the bread was not quite as brown as when it was baked in the dutch oven. Not quite sure if it was the lower oven temp or the shorter baking time.
Greg
Emilie Raffa says
Hi Greg! Thanks for circling back :)
Regarding the air bubbles: it makes sense that they were smaller. This is due to how the dough was shaped. Once you roll the dough into a log, you’re essentially pushing out all the air to create a uniform crumb (which is usually indicative of pan loaves and sandwich bread) regardless of the original Everyday Sourdough recipe.
Regarding the brown color, I’m not exactly sure why it was lighter for you. It could be how the dough was fermented or the shorter bake time (I would have to see a picture). But one thing you can do though, is to add steam during the baking process. This would mimic the Dutch oven effect. Place a metal brownie pan on the lowest rack while the oven heats up. When the dough is ready to go into the oven, add a few ice cubes to the pan. This will create steam. It will help boost the rise and in most cases help with color too.
Greg Waters says
Thanks for the reply, I will try the brownie pan next time I made the bread and let you know how it turns out.
Greg Waters says
Tried the brownie pan and a higher temp, 450F for 40 mins. and the crust was great, crispy and a nice brown color and of course the taste was great. Just wondering, we have a proofing feature on the oven which goes up to 110F, does using this feature have any result on the end product?
Thanks,
Greg
Tanya says
I’m very new to bread baking, it was my third attempt and first using your recipe. I ordered starter on Breadtopia and it’s been doing very well. I was amazed to get a beautiful, practically perfect loaf from the first try! Thank you so much for the great detailed step by step instructions ! I made 5 loafs in 3 days and can’t stop:) I used King Arthur white bread flour and 50/50 white and whole wheat and every time it turned great. Want to try to increase whole wheat part and add some spelt – do you think I need to increase amount of starter and/or fermentation time? Thank you !
Emilie Raffa says
Hi Tanya! You are quite welcome! Glad to hear you are having fun with sourdough :) For whole grain loaves, I have several recipes in my book (do you have a copy?). You can just follow the instructions there. No need to increase the starter amount or fermentation time.
Supriya Kutty says
Looking tempting and delicious. You have done a great job sharing this recipe. It’s so detailed and it’s explained step y step. I actually never tried this recipe at home. It’s new to me, I usually purchase it from the store. But, now I will definitely try this recipe at home. I will definitely let you know about it. Thank you for sharing this recipe.
Emilie Raffa says
So great to hear, thank you! Enjoy!
Maritza says
Thank you for such a detailed, step-by-step recipe! I made this bread this morning and it was amazing. I especially love that you included your weekend feeding process! This was the first time I was able to get a nice rise in both my starter and the bread. I’ll be making this weekly now! :)
Emilie Raffa says
Amazing!!!!!! Thanks so much for your feedback, Maritza :)
Duskkit says
“For best results, weigh all of your ingredients with a digital kitchen scale. You’ll get more consistent results rather than using measuring cups.” At least, assuming your scale is at all accurate. The one I have is old and fairly inconsistent. Recently, I was weighing goldfish (the crackers, not the animals) and found that I could often add four or five goldfish to my bowlful of them before the counter would go up at all (sometimes by a jump of two or three), and then remove a single goldfish and wind up with, supposedly, two fewer grams than there were before I added those four or five. Something’s really broken there. xD I’ll stick with my cups and my tablespoons for now.
Thank you for providing the first proper explanation I’ve seen of what a sourdough starter is. The recipes I’ve looked at in the past seemed to assume you already knew, which I really didn’t.
Getting or making a starter seems to be a commitment to keep it around for a while, especially with initial fine-tuning, so I probably shouldn’t do it until I’m sure I have the kitchen space to do it. That won’t be until at least a year from now, when I eventually move out of my parent’s house and have my own place where I don’t have to share the kitchen– with five people in the house currently, food & leftovers take up enough fridge space that even an extra jam jar long term can cause problems, and I don’t bake nearly often enough to warrant keeping a starter at room temperature. It’s a shame that I have to hold off, though, because I live in the bay area where the really good sourdough is supposed to be but I very rarely encounter any that’s as sour and tangy as I’d like, so I clearly need to be making my own. Is it possible to make something similar to sourdough with regular yeast, for the interim? I’ve heard that slow rising helps with the flavor, so maybe start with a lot less yeast than I normally would for other kinds of bread?
Emilie Raffa says
Hi there! Thanks for your note :) Slow rising does indeed help with sourdough flavor, but there’s a handful of additional factors to consider (temperature, how your starter is cared for, flour type, etc). Sourdough is like a web; each step builds on the next. So, to answer your question- you can follow a yeasted bread recipe with a long slow rise (I recommend this one). It will have more depth of flavor but definitely not as tangy as true sourdough. But it’s somewhere to start! Hope this helps!
sarah says
Hi :) i will be making my first loaf this weekend! however, i dont have a dutch oven. could you tell me what i should do without one? any thanks
Sarah.
Emilie Raffa says
Hi Sarah,
Great question! Any heat proof pot (with lid) will do. As long as the pot & handles can heat up to 450 F, you should be fine. If you don’t have a pot at all, I would suggest sourcing an inexpensive one from any home store- this will give you the best results. Baking without a pot, especially when you’re a beginner, yields inconsistent results.
Sophie says
I love this recipe! I started baking with sourdough just a few months ago. This was the first recipe I’ve tried and the last one I’ll probably ever need! I just have one problem – I can’t seem to get the shape right. My dough is always very wet and floppy, so it spreads out like a pancake. I have tried adjusting the water and oil content in the recipe (even halving the water once!) but it never helps. I’ve also tried doing the final rise in a small bowl rather than the dutch oven to help it keep its shape right before it goes into the oven, and that has helped a bit but not much. My starter is 1-1-1 ratio (when I feed it, I combine equal parts starter, water, and flour). Do you have any idea how to stop this from happening?
Emilie Raffa says
Hi Sophie, thank you! Hmm… in addition to everything you’ve mentioned, are you weighing your ingredients? Also: what type and brand of flour are you using? All of these tings make a difference. Please let me know- I’m happy to help :)
Loretta says
I simply love your bread.
I had been on a bread hiatus for almost a yearand a half. Now, I am back, and honedtly, I think I forgot a few little things that made it spectacular in the past( my family’s opinion, right?).
I was looking for the high hydration method, and I noticed that in the book it does not have olive oil, and was wondering why. Also, that specific recipe has been removed from the updated version of the blog. Would you kindly, send it to me, it would be much appreciated.
Additionally, I was trying to buy the starter, but noticed there is none available. Is it possible to get an email alert, or a time estimate when it would be ready for shipping again?
Thanks much,
Loretta
Emilie Raffa says
Hi Loretta! Thank you! The High Hydration recipe in my book does not contain oil. It’s not supposed to because it’s just a different recipe altogether. Also, the High Hydration recipe was never posted to my blog, it’s only in the book (am I understanding you correctly here?). For the starter, it won’t be available for 2 weeks or so. Shipping has gone up, so I’m in the process of redesigning my packaging to offset the cost. x E
Loretta says
Hi,
There is no more starter for purchase; is it going to be available anytime soon?
Thanks,
Loretta
Emilie Raffa says
Hi there! I’v just answered your comment above. Thanks!
Petra says
I am such a fan and absolutely love this recipe! When you do your bulk fermentation overnight in the fridge during summer, how do you proceed with the cold dough the next morning? Do you let it warm up to room temperature before shaping?
Emilie Raffa says
Hi Petra! Great question :) The next day (when the dough is fully risen), I shape it cold. I find that it’s super easy to handle this way. Then, I wait until it comes to room temp before baking. Hope this helps!
Sarah Sacks says
I came across your post and followed the recipe. I am hoping that my starter was active enough – I did not do the float test and I suspect it was already on its way down. Let me just say that it is so nice to see sourdough looked at as an art, instead of for its health benefits – it’s so much more fun this way!
Nancy Wagner says
I am officially in love with this bread! Thank you so much for the recipe’s ease, as it gets more second-nature each time I bake it. Joyfully, I am using a Danish rye bread starter begun for our family’s Danish foreign exchange student–1/4 c. whole rye flour + 1/4 c. AP flour +
1/2 c. distilled water. Repurposing is good stewardship, even with sourdough starter.
I have begun using 1 teaspoon of instant dry yeast (heresy, I know) in addition to the other ingredients, as I’ve found it takes the guess work out of whether or not it will rise for dinner. Baking one loaf to eat and one to give to a friend or neighbor has become a real joy!
And I have one question about baking times…is the recipe printed here for one large loaf or the small ones? Does the baking time need to be adjusted for size? Thank you so much!
Emilie says
Hi Nancy! Your Danish rye starter sounds so intriguing. How fun! :) The recipe here is for one large loaf. It can easily be split into 2 smaller loaves if you prefer (as you see in the pictures). Honestly, I don’t remember the exact baking time off the top of my head. However, I would bake the loaves covered for the first 20 minutes, and then try baking uncovered for 20-30 minutes and take it from there. Hope this helps (and do report back if this works for you!) x E
Greg says
The ratios of the starter/water weight to the 500 grams of flour in the recipe above are different than those in your book. The total weight of the starter/water combination remains at 400 grams, but in the book you use 50 grams of starter versus the 150g in the recipe above. Please comment.
I have used the basic recipe in the book, and in general it’s been more successful than any past efforts, with a better finished bread height. I’ve been using King Arthur general purpose flour. Do you have a feel for how much bread flour would improve loaf height? Also I see that you end up with a neat ball prior to baking, my dough is very soft and wants to spread….
Emilie says
Hi Greg! Thanks for your comment.
Regarding the first question, you are correct. The ratios are not the same (but they are not supposed to be!). They are simply just two different sourdough recipes.
For the second question: bread flour would definitely give the Everyday Sourdough (I’m assuming this is the recipe you’re referring to) a higher rise. Bread flour is higher in protein which yields stronger gluten development. I use KA bread flour for the Everyday Sourdough. Your dough is softer and wants to spread because you are using all-purpose flour and not bread flour.
Hope this helps! -E
kristin says
I struggle with the slash. I keep cutting a slash in the top but it tends to close up during baking instead of break open like your photo. What am I doing wrong? The bread is delicious and I love the ease of this recipe!
Emilie says
Hi Kristin! Thanks for your comment! It’s hard to say why you’re having difficulty without looking at a picture etc. because it could be a number of things. It could be the way the dough was fermented (it might be over proofed), the way it was shaped (not tight enough), the way it was slashed, or a combination of all three! I would experiment and rule out/adjust any of these points to start with. Keep practicing! Good luck! -E
Mellie says
I purchased Emilie’s beginner’s guide book and loved it so much that I have given the book to 2 neighbors and my mom (with some starter, of course)! Before reading this book I think I went through 15+ pounds of flour without much success. The book really does simplify the process and the recipes are amazing. I am making some focaccia and want to know if I can add Asiago and olives, and, if so, at what stage do I add them? Do I completely dry the olives? Any advice is appreciated.
Emilie says
Hi Mellie! You are awesome. So happy to hear you are enjoying the book, and best of all, sharing it with others. That’s what sourdough is all about!
For the focaccia, I would add the olives when you dimple the dough before it goes into the oven. Make sure to press them all the way down, otherwise they’ll pop out when the dough bakes. You do not need to dry them first, although if they are particularly wet, just pat dry with a paper towel. For the cheese, I would add it towards the end of baking, assuming you want it sprinkled on the top (instead of inside the dough), so it doesn’t burn. Enjoy! -E
Sarah says
I’ve made this recipe several times now and everyone LOVES IT! For my next attempt though, I’d like to break the dough into smaller parts and make bread bowls for soup. I assume I’ll need to adjust baking time (and maybe temp?) if I’m cooking 5 or 6 smaller loaves… any suggestions on how to determine doneness?
Emilie says
Hi Sarah! Wonderful! Because I’ve never tested this myself, I’m not quite sure about the exact baking time (temp should be ok), but it will definitely need to be adjusted. You can always use a thermometer to test for internal doneness. That would help… around 200-210 F is good. -E
Mori says
Yea, that’s a little complicated for this guy. I love Sourdough and thought “I can make that” but all things considered, SuperStore Sourdough is awesome and for $3 a loaf I’ll continue going that direction. Enjoy!!
Emilie says
Sounds good! Enjoy! -E
Kathryn Christison says
I have followed all your directions. Yesterday I did the water test and my starter was fine, but once I mixed up the dough and got to the bulk rise – NOTHING. The dough sat there for about 8 hours and NOTHING. It didn’t rise at all. What happened?!?!?!?!? I have the starter in the fridge now, but since I have no idea what went wrong, I don’t know what to do with it. Help, please!
Emilie says
Hi Kathryn, thanks for your comment! What you’re experiencing is totally normal, especially in the cold winter months. Please refer to this post for more info and on what you can do to fix it. It’s very helpful! – E
Chela says
I love reading all these sourdough blogs…I love the effort you put into your sourdough… it’s fantastic!!! In Germany we don’t do water tests or feed our starter before we bake, I feed my starter about every 3-4 days and only feed after I’ve used what I need to bake from the jar. It’s much more sour if you use it after it’s sat and created some hooch. Using the starter right after it has risen gives it a much milder flavor. I prefer mine a bit more sour. The dough will rise just as much with 4 day post feed starter as with 8 hour post feed, because the flour and water for your bread dough will feed your fermented starter. Love your sourdough cinnamon rolls…my new favorite recipe!
Emilie says
Hi Chela! Thanks for the lovely info! I agree with you- letting your starter sit for longer will produce a more sour flavor. Isn’t it interesting how making just a few adjustments to your baking routine can significantly alter the taste of the final product? It’s so fun to experiment. Glad you like the cinnamon rolls too. Thanks again for stopping by and sharing your experience with us. – E
Donna says
First I’d like to say that I so excited to start making sourdough bread. So far I’ve made waffles, english muffins, 2 basic loaves and 1 high-hydration loaf. But I have a question for you – why are the online ingredients posted here different from the one for the basic loaf in the book? I’ve used the online directions.
Emilie says
Hi Donna! Thank you! And great question :) The online directions and ingredients here are different from the Everyday Sourdough (in my book) because they are just two different recipes. That’s it. This beginner recipe is a lower hydration and has a little oil in it to help coax the dough out of the bowl. – E
Amber says
Hello,
I tried searching the comments to see if anyone had asked my question already but there are just SO MANY!! I am on a tight budget and very rarely have any extra money to buy bon essentials, so I cannot afford a Dutch oven. Is there a substitute I could use in place of one?
Emilie says
Hi Amber! No worries- there are hundreds of comments here :) In lieu of a Dutch oven, you can use any oven safe pot with lid that can heat up to 450 F (handles included). – E
Rosemary Heather says
Hi,
Started using Organic Flour, for my sourdough, but it does not rise so well, what can I do.???
Emilie says
Hi Rosemary, great question… switch back to using regular bread flour (not organic). Sometimes the enzymes in organic flour do not work well with the enzymes and bacteria in sourdough starters. Now, this doesn’t mean it can’t be done, but switch back first and see if it helps. Good luck! – E
Laura says
Is it okay to mix the dough in a stand mixer and if so, how long? Most of your recipes say mix by hand, but that is difficult for my mom with arthritis.
Emilie says
Hi Laura! Sure! Use the stand mixer to combine the ingredients (should only take a minute or so), and then let it rest (autolyse). Then run the mixer again on medium-low (maybe a 2 or 3 on a Kitchenaid?) for 5-8 minutes. Dough hook or paddle attachment is fine. – E
Brenda says
I bought your Artisan Sourdough book. My starter is amazing. Just bubbles along. Thanks.
I do have an issue with the amount of water to add to the starter when making a loaf of bread. Water is measured in millilitres rather than grams. Grams are used for solids. Tonight I will being using milliters to measure the water. I think this will improve my loaf of bread.
I do thank you for including metric in your recipes. Thank you very much
Emilie says
Hi Brenda! Glad to hear you are enjoying the book. Happy baking!
Hj says
I’m trying this recipe now but the dough is EXTREMLY hard and heavy. Is it normal? I followed the recipe exactly and tested my starter in water and it floated. I used KingArthur bread flour.
Emilie says
Hi there! This dough is a low hydration formula, meaning it’s dryer than some other doughs, but it shouldn’t be heavy, dense, or hard. Ever. Perhaps, the ingredients were not measured correctly (use a digital scale)? – E
Gail Rayburn says
I like this recipe, but would like to add some whole grain. Maybe a little rye and whole wheat. Would that change any ingredients or times?
Emilie says
Hi Gail! Great question… Yes, ingredients and rise times would change. I have two recipes in my book that might work for you. The Whole Wheat Sourdough (p. 76) and Light Rye (p. 83). Enjoy! – E
Mitra says
Why some leave the dough in the refrigerator overnight? Does it work for this recepie?
Emilie says
Hi Mitra, it depends on what stage you’re referring to! Are you referring to chilling the bulk dough overnight? Or for the second rise? Thanks! – E
Carl Gawenus says
Can I use a flat, round Pizza stone for baking?
Thanks
Charlie
Emilie says
Hi Carl! Sure! You’ll need to add a steaming method to your oven if you’re looking to create a bubbly, artisan style crust. Using a lid helps or ice cubes in a metal pan.- E
Carmela Johanson says
Your recipe and instructions were extremely helpful! I’ve purchased your book and noticed the basic recipe is different from this one. Can you tell me what difference to expect.
Emilie says
Hi Carmela! Thank you! Yes, the two beginner recipes are different. The one you’re looking at here is a lower hydration dough (firmer to work with), has more sourdough starter, and has olive oil to help coax the dough out of the bowl. It bakes up nice and high with a crisp crust. The Everyday Sourdough (in the book) has more water, less starter, and no oil. It also has a crisp crust, with a slightly more open interior. – E
Ld Lawrence says
Hi there Emilie.
I recently purchased the kindle version of your book on Amazon and I’m hooked. I wasn’t expecting the lush photography of the print version to translate digitally, but I was so impressed with the reviews, I new this was the book for me and I couldn’t be more pleased with it. I prop my little ipad up, put on some music and start measuring and mixing. Thanks so much!
Cheers from the Pacific Northwest…..
Ld
Emilie says
Thank you so much! What fantastic feedback, thank you. I know we don’t know each other personally, but I can almost picture you mixing and measuring in your kitchen. Enjoy every minute of it!
Damian says
Emilie, Is there anything special about these starters that have supposedly been living for over 100 years?
thanks Damian
Emilie says
Hi Damian, great question! Yes and no. It’s all in the eyes of the beholder. There’s no doubt that a 100 yr old starter is typically vibrant and strong, and will maintain various unique qualities based on preservation techniques. Plus, it’s something that you get to pass down from generation to generation, making the story of sourdough all the more magical as well. But, with that said, age doesn’t necessarily define quality. I got started with a starter that was only a few years old and it was perfect for me. And over the years, I’ve worked with several ‘younger’ starters with great results. So bottom line? It’s up to you!
Bobbi Jo says
I got your book and am enjoying learning new things. I do have a question about the baking time with your everyday loaf. It says to put in preheated oven for 20 minutes with lid on then 30 minutes with lid off. It talks about 10 minutes on rack to crisp it up and so my question… is it 30 minutes plus 10 or the 30 minutes includes the 10. My loaf is getting to dark on the bottom.
Emilie says
Hi Bobbi Jo, thanks so much! Glad to hear you are enjoying the book. To clarify, it’s 30 minutes in the pot uncovered + an additional 10 minutes baked directly on the rack. The total baking time should be 60 minutes.
If your loaf is getting too dark, it could be a number of things. Your oven might be too hot (get a thermometer for accuracy), or you might need to shield the heat from the bottom of the oven upwards, by placing a cookie sheet on the bottom rack. Hope this helps!
Russell Edwards says
Thanks for this – instructions set out in a way that made the whole thing less daunting! I successfully made my first sourdough loaf this morning. I used a stainless steel heavy-based pot (5.5L = 5.8qt) and did not halve the dough.
I’m not sure I got as much oven spring as you. Could this be due to overproofing in the bulk stage? Our house gets really cold overnight (13C- 55F) so I used warm water (dough temperature 24C/75F), put it near the fire for a few hours in the evening (air temp 24/75 dropping to 21/70) and in a previously warmed oven overnight (22/72 dropping to 17/63 by morning). It had doubled in size when I checked at 6AM (10 hours of ferment) but I didn’t get to do the shaping until 8.30AM (12.5 hours). I did one hour of second rise (21/70 room temp) but didn’t notice it look any different – puffy etc (hence why I pushed all the way to 1 hour).
I’m wondering whether the cultures may have lost some vigour / exhausted their food supply by the bulk stage being too long / too warm? If I’d gone ahead and shaped at 6AM or earlier, or kept it only just warm enough to double just in time for shaping time, maybe it would have done better?
My other thought is I forgot to stretch & fold until maybe 2 hours into the bulk ferment, then only did it once. Maybe that’s the issue?
Anyway thanks again – I’m hooked and have now ordered your book!
Emilie says
Hi Russel, you are quite welcome :)
Regarding oven spring, it could be a number of things… However, based on the info you have provided, given the dough had doubled in size during the bulk fermentation we can rule out over proofing during that stage (I don’t believe the bulk was too long or too warm for this recipe). I believe it was the 6-8:30 AM gap + the 1 hr second rise that caused the dough to overproof. Your best bet was to shape the dough at appx. 6 AM followed by a 30 minute to 1 hour rise. Does that make sense? Stretch and folds add to the overall volume of the bread but are not solely responsible for oven spring- I don’t think that was the issue here (however, feel free to add them in next time).
Hope this info helps! And thanks so much for supporting the book :)
Danielle says
Hi, do you have any suggestions for using this recipe for pizza?
Alison says
I don’t think this recipe would work for pizza dough, but you should look up the recipe for Roberta’s Pizza Dough. It’s delicious!
Emilie says
Hi Alison, sounds great! Thanks for the tip!
Ioana says
I’ve made your all purpose version and it was great! The stores are empty and all I left is 00 flour. Is that okay to use with either of your beginner recipes? Thanks!
Emilie Raffa says
Hi there! Great question. Type 00 will work for both recipes :)
Ashlie says
So excited! I just baked my first loaves of sourdough ever, following your recipe and am totally thrilled with the result! I don’t think anyone that knows me will believe I actually made them! Hehe. Thanks for a great, easy to follow recipe!
Emilie says
Hi Ashlie,
That’s wonderful! Thanks so much for letting me know! Enjoy every last crumb :)
ainslee says
Hi Emilie,
This recipe guided me through my first successful sourdough attempts. I’ve since bought your book and made the everyday and high hydration loaves. I live in Darwin, Australia, which is a tropical climate, and so keep my starter in the fridge and then feed before each bake. I also predominantly do the bulk fermentation in the fridge overnight, although sometimes it will rise to double the size outside the fridge in just a few hours in the day.
Something has changed recently in my loaves – they are really, really wet, even the everyday loaf, to the point they are impossible to handle and don’t rise much as the flatten in the dutch oven. I’ve tried to troubleshoot, and I’m wondering if it could be the starter or over proofing? Any suggestions?
I also would so love to master the artisan slash. I can’t seem to get the loaves a split open and reveal that gorgeous under crust part – I think that looks so professional! Mine sometimes crack a little, but not deeply, and sometimes none at all! I’m not sure what I’m doing wrong here.
Thanks for your hard work, and for all the amazing recipes. I can’t wait to keep trying them!
Emilie says
Hi Ainslee,
Okay, so let’s see… the wet dough could be a result of many things. My first instinct is to ask about the weather: is it warmer than usual? More humid? An increase in temperature typically produces a wetter dough, one that you’ll need to add more flour to in order to get the right texture. Also: have you changed flour brands? Not all flour is equal and some absorb less than others. This could be another reason for your wet loaves.
Regarding the rise, do the float test (it’s in the book-sourdough starter section) to rule out your starter being the culprit. Once you’ve done that, then monitor your rise times as well. Over proofing the dough will definitely create flat loaves.
Sourdough is an art and craft that’s ever changing, so although what’s happening to you must be frustrating, it’s totally normal and we all through it at some point. I hope this info helps and good luck!
JB says
Thank you Clever Carrot!
My wife and I are in the process of making our 4th sourdough bread and haven’t had success so far. I’d love to hear your opinion on our situation because we actually live in Asia! So maybe with your help we could figure this our. Here is our situation….
1) It’s constantly 80 degrees and up in our home. How does that change our feeding process for our starter and how long should we let the dough ferment and have its 2nd rise?
2) We do not have a Dutch oven. Any suggestions?
Thank you for taking the time to consider this. And thank you so much for the detailed article!
JB says
Also a third thing that I forgot to mention, which might be biggest of all is that we are cooking with a toaster oven. Our country does not have the typical “oven” that most people think of so we have to use a toaster oven. Any thoughts with that?
Emilie says
Hi JB,
1.) Based on my experience, in hot climates, sourdough starters will rise quite quickly due to the warmer temperatures. The exact amount of time it takes will vary based on the strength of the yeast within the starter. I would feed it only 1x per day and keep your eye on it because it will rise and fall fast.
Regarding the bulk ferment, it all depends on the recipe you’re following. If you’re using my beginner recipe above, the dough could be ready in 4-5 hours @ 80+ F. If you’re using a different recipe with less starter, it might take longer. It all depends on the amount of starter and the temperature. However, your dough is typically ready when it has doubled in size – watch the dough (not the clock).
For the second rise, in 80+ F temperature, I typically follow a 30 minute to 1 hour proof. The dough is ready when it looks puffy and not dense.
2.) Any oven safe pot (with a lid) will work.
You can find more detailed information, which I think you will find very helpful in my book Artisan Sourdough Made Simple.
Hope this helps!
Emilie says
Hi JB,
Regarding the toaster oven, it should work as long as it’s big enough to accommodate some kind of pot with lid for baking. I have a large Wolf countertop oven that can fit a small, oval shaped enamel roaster for baking. It heats up to 450F and it works great. You don’t need a specialized oven to bake amazing bread at home :)
Anissa says
Thank you for taking your time to help the world with sourdough! I am new and had one failure before I found your post. Your directions are clear and work perfectly for me, I feel like a pro! Thank you!!
Emilie says
Hi Anissa,
You are quite welcome! Sourdough is one of my greatest passions and I’m happy to share my journey with fellow bakers. Happy baking :)
Anika Tsimberg says
my question pertains to this part of the article – please email me so I get your response
I believe you may want to back up and let us know exactly how to make the starter…..
Then you state to take some of the “culture” – What culture? where does this come from?
what do you do with the other half of this culture?
“Simply put, a sourdough starter is a live culture made from flour and water. Once combined, the mixture will start to ferment which develops the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread rise.
But it doesn’t stop there.
Your starter must be kept alive with regular feedings of flour + water to maintain its strength for maximum rising power. It’s all part of the process- like feeding a pet.
How to Feed Your Starter
Every baker has their own method, and with practice you’ll eventually develop your own routine.
Here’s what I do: To begin, pour off some of the culture (about half) and then feed it with equal weights of flour and water. “
Emilie says
Hi Anika,
This post specifically pertains to making sourdough bread only. Although having a sourdough starter is vital to the process, more detailed information including a recipe, troubleshooting, and FAQ’s can be found in Artisan Sourdough Made Simple. It would be too lengthy to include in this post! As mentioned above, you can also purchase a good quality starter to jumpstart the process. Hope this helps!