How to Make Sourdough Bread (It’s Easier Than You Think!)

This year, learn how to make sourdough bread using our beginner guide. 

Let’s bake some delicious sourdough bread! 

Today, I’m sharing how to make a beautiful, chewy, crusty sourdough loaf your family will love! With these simple tips, you’ll see how easy (and addicting!) it can be. Once you get the timing and method down, you’ll feel like a sourdough pro!

All you need is water, flour, and salt—just 3 ingredients from starter to finished loaf. I’ll also share my favorite kitchen tools to make the process easier.

I’ve had my fair share of sourdough fails (especially same-day recipes), but this method is foolproof! Trust me, the flavor and that crispy crust make it so worth the time!

Sourdough baking is easy once you get the timing down! 

I prefer the sourdough loaf method where you mix the dough at night, let it rise on the counter, then come back the next day to shape and bake it, which is the process shared by Emilie Raffe. I started with her everyday sourdough recipe and now after having made sourdough bread probably 50 times, I’ve modified it slightly (see below.) Her book Artisan Sourdough Made Simple by Emilie Raffe is also a really great resource – highly recommend!

Here’s a quick rundown of the steps to make a sourdough loaf—scroll down for the full recipe and detailed instructions!

1. First things first—grab or make your sourdough starter! 

Instead of using yeast in this bread recipe, you’ll need a strong fermented sourdough starter to make the dough rise. The fastest way is to get some active starter from a friend. Most people who are also into baking sourdough are glad to share. You can also grow your own sourdough starter in about a week, or buy some dehydrated online.

How to make sourdough starter:

• Day 1: Combine 1/4 cup all-purpose flour & 1/2 cup water.
• Day 2: Let rest.
• Days 3 -7: Discard all but 1/4 cup of your starter; add 1/4 cup flour & 1/2 cup water.
• Repeat until the starter is active, bubbly, and ready.

I followed this 1:1:1 ratio recipe but I only used Gold Medal all-purpose flour and it worked well!

How to feed sourdough starter:

• Every day, discard a portion of starter and feed it water & all-purpose flour.
• I use 1/4 cup of starter (discard the rest) then add 1/4 cup water & 1/2 cup flour. It will be very thick.
• Once your starter is active, if you are not baking right away, you can store it in the fridge, then start feeding it again to “wake” it up and use later.

2. Mix up your dough before bedtime.

• In a mixing bowl, incorporate the active sourdough starter, room-temperature water, bread flour, and fine salt.
• I use a dough whisk at first to mix and then go in clean hands to combine. Your dough will be quite sticky and shaggy at first.
• Cover it with a towel and let it rest for 15-30 minutes.

• Use a dough scraper to scrape the sides and form a ball.
• Stretching some of the dough out fold it back in a few times with your hands. I tend to do this all in the bowl as I think it’s easier.
• This will help your dough become firmer and gain elasticity to create a better rise.

3. Bulk fermentation takes place overnight. 

• Cover your mixing bowl with a damp kitchen towel, lid, or reusable bowl wrap.
• Let this sit for about 8-10 hours overnight. You are looking for the dough to double in size.

4. In the morning, it’s time to shape and 2nd rise. 

• Use a dough scraper to gently transfer the dough from the bowl to a lightly floured surface.
• Shape the dough into a round loaf. Try to fold the dough underneath while turning it with your hand or dough cutter.
• Place the ball into a banneton proofing basket or towel-lined bowl.
• Cover and let rise again for about 30 minutes to an hour. It should look puffy but not quite doubled in size.

5. Now it’s time to score and bake your bread! 

• Transfer the dough to a silicone bread sling or piece of parchment paper.
• Place the sling & dough inside a cast iron Dutch oven with lid.
• Use a knife or dough scoring tool to make an x shape on top of the loaf.

• Bake at 450 degrees with the lid on for 20 minutes.
• Remove the lid and bake for another 25-30 minutes until browned and the internal temp is between 204-10 degrees.
• Let the bread cool on a cooling rack for at least an hour before cutting.

How to store sourdough bread:

This bread doesn’t last long in our house and I can get away with having it out on the counter for a day or so loosely wrapped in a paper bag to allow some air. You can opt for a plastic storage bag or wrap, but it may get a little soggy. For long term, you can slice and freeze sourdough. It’s so great toasted!

Curious to know what baking tools I like use? 

I am still fairly new to sourdough baking and LOVE IT!

This is the most fun and satisfying hobby. There really isn’t too much hands-on time so I like that it’s fairly easy and doable. Plus there’s only water, flour and salt in this recipe. What delclious homemade natural bread. The sour taste is my favorite!

I would encourage anyone to give this a try. If I can do it you can too! You don’t need any experience baking bread to come away with a delicious loaf. There are a zillion methods and recipes online for sourdough and this is what has worked best for me. I wish you all the sourdough success too!

Check out all our amazing easy and delicious soup recipes to pair with this bread!