The Beginner’s Guide to Making Sourdough Bread

 

The Beginner’s Guide to Making Sourdough Bread

The Beginner’s Guide to Making Sourdough Bread

Let’s be honest: sourdough bread can seem intimidating. You’ve probably seen those Instagram posts—golden loaves with perfect ears, crackly crusts, and impossibly airy crumb—and thought, “There’s no way I can do that.”

I used to feel the same way. My first few attempts? Dense as a brick. One loaf actually sank in the oven. Another smelled like feet (long story involving an overfed starter).

But here’s the secret no one tells you: sourdough isn’t about perfection—it’s about patience, observation, and a little bit of science. And once you understand the basics, it’s shockingly simple.

You don’t need fancy tools, expensive flour, or a temperature-controlled proofing box. You just need flour, water, time, and this guide.

So if you’ve ever wanted to bake your own sourdough loaf—the kind with a tangy flavor, chewy crust, and holes like a cloud—you’re in the right place. Let’s break it all down, step by step, with zero jargon and all the encouragement.

What Is Sourdough, Really?

Sourdough bread is leavened naturally—meaning it doesn’t use commercial yeast. Instead, it relies on a sourdough starter: a living culture of wild yeast and lactic acid bacteria that you grow yourself from just flour and water.

This starter eats the flour, releases gas (which makes your bread rise), and creates that signature tang. Plus, it’s more digestible than regular bread for many people, thanks to longer fermentation.

Think of your starter like a pet. Feed it, care for it, and it’ll reward you with incredible bread for years.

Step 1: Make (or Get) a Healthy Starter

Option A: Make Your Own (Takes 5–7 Days)

Day 1: Mix 50g whole wheat flour + 50g water in a jar. Stir, cover loosely, and leave at room temp.
Days 2–7: Discard half, then feed with 50g all-purpose flour + 50g water daily.

By Day 5–7, it should double in size within 4–6 hours of feeding, smell fruity or yeasty (not like acetone or rotten eggs), and pass the float test (drop a spoonful in water—if it floats, it’s ready!).

Option B: Get One From a Friend

Ask around! Many bakers have extra starter and are happy to share. It’s like sourdough karma.

Pro Tip: Name your starter. Mine’s “Doughy Malone.” It makes feeding feel less like chores and more like bonding. 😊

Step 2: Gather Your Tools (No Fancy Gear Needed!)

You really only need:

  • Kitchen scale (essential—volume measurements won’t cut it)
  • Mixing bowl (glass or stainless steel)
  • Bench scraper (helps with dough handling)
  • Dutch oven (creates steam for a crispy crust—skip if you don’t have one; see workaround below)
  • Banneton or bowl + towel (for proofing)

No banneton? Use a medium bowl lined with a floured kitchen towel.

Step 3: The Basic Sourdough Recipe (Beginner-Friendly)

This recipe makes 1 loaf. Use it as your foundation—once you master it, you can tweak hydration, flour types, and shaping.

Ingredients

  • 50g active sourdough starter (fed and bubbly)
  • 350g warm water (about 80°F)
  • 10g fine sea salt
  • 500g bread flour (or 400g bread + 100g whole wheat for more flavor)

Timeline Overview

  • Day 1 (evening): Mix dough → bulk ferment overnight (8–12 hrs)
  • Day 2 (morning): Shape → cold proof in fridge (12–48 hrs)
  • Day 2 or 3: Bake!

Step 4: Step-by-Step Instructions

1. Mix the Dough (Autolyse)

  • In a bowl, combine 500g flour + 350g water. Mix until no dry bits remain.
  • Cover and let rest 30–60 minutes. This hydrates the flour and develops gluten.

2. Add Starter & Salt

  • Add 50g starter + 10g salt.
  • Wet your hands and pinch and fold for 2–3 minutes until smooth.

3. Bulk Fermentation (The Magic Happens Here)

  • Cover bowl and leave at room temp (68–75°F) for 8–12 hours (overnight works great).
  • The dough should rise ~50%, look puffy, and have bubbles on the surface.

Too cold? Put it in the oven with the light on. Too warm? Shorten the time.

4. Shape the Loaf

  • Lightly flour your counter.
  • Gently scrape dough out. Fold edges toward center to create surface tension.
  • Flip seam-side down, then cup your hands and rotate to tighten into a round.

5. Cold Proof (Fridge Rise)

  • Place shaped dough seam-side up in a floured banneton (or towel-lined bowl).
  • Cover and refrigerate 12–48 hours. This slows fermentation and builds flavor.

Step 5: Baking Like a Pro

Preheat

  • Place Dutch oven (with lid) in oven.
  • Preheat to 450°F (230°C) for 45–60 minutes.

Score & Bake

  • Turn dough onto parchment paper.
  • Score the top with a sharp knife or razor (a ½" shallow slash). This controls where it bursts.
  • Carefully lower dough (with parchment) into hot Dutch oven.
  • Cover and bake 20 minutes.
  • Uncover and bake 20–25 more minutes until deep golden brown.

No Dutch oven? Bake on a preheated pizza stone or sheet pan. Create steam by tossing ice cubes into a tray below.

Cool Completely

  • Let bread cool on a wire rack at least 2 hours.
  • Cutting too soon = gummy crumb. I know it’s hard—resist!

Troubleshooting Common Beginner Mistakes

Flat loaf? → Starter wasn’t active enough, or over-proofed.
Dense crumb? → Under-proofed, or dough too dry. Try 75% hydration next time.
Pale crust? → Not hot enough, or didn’t steam. Preheat longer!
Starter not rising? → Use whole grain flour for feedings, keep it warm (75–80°F).

Bonus: How to Store & Use Leftovers

  • Store: Keep cut-side down on counter for 2–3 days. Freeze sliced for up to 3 months.
  • Revive stale bread: Spritz with water and reheat at 375°F for 10 mins.
  • Use scraps: Make croutons, breadcrumbs, or bread pudding!

Final Thought: Your First Loaf Doesn’t Have to Be Perfect

Your first sourdough might be lopsided. It might not have an ear. It might even taste a little too sour. And that’s okay.

Every great baker started where you are now—with flour on their counter, hope in their heart, and a starter that looked like pancake batter.

So mix that dough. Watch it rise. Learn from each bake. Because there’s nothing quite like slicing into a loaf you made from scratch—with no yeast, no shortcuts, just time and care.

Now go feed that starter. Your future self—buttering a warm slice—will thank you. 🥖✨

Comments

Post a Comment

Popular posts from this blog

How to Make Homemade Yogurt Without Fancy Equipment

Image
  How to Make Homemade Yogurt Without Fancy Equipment Let me start with a confession. I used to think homemade yogurt required a countertop gadget that cost more than my weekly groceries. Yogurt makers, thermometers with lasers, secret cultures shipped from faraway lands—it all sounded very serious. Then one day I accidentally made yogurt with a pot, a spoon, and a little patience. And honestly? I felt slightly betrayed by the internet. Making homemade yogurt without fancy equipment is not only possible, it’s shockingly easy once you understand what yogurt actually needs. No machines. No stress. No mystical rituals. Just milk, heat, and time doing their thing quietly in the background. So if you’ve ever wondered whether you can make yogurt at home without turning your kitchen into a science lab, this guide is for you. Let’s talk it through like friends who enjoy food and dislike unnecessary complications. What Yogurt Really Is (No Lab Coat Required) Before we make yogurt, we need ...
Read more

14 Gluten Free Appetizers For Parties & Holidays

Image
  14 Gluten Free Appetizers For Parties & Holidays Let’s talk party food. The kind you can’t stop eating, the kind that makes you want to abandon all conversation and just hover near the snack table. The kind you get invited to a party for, IMO. But if you’ve ever had to navigate a party spread while living a gluten-free lifestyle , you know it can feel like a minefield. You stand there, surveying the platters of mini quiches and cracker-topped dips, and a familiar sense of dread washes over you. "Can I eat that?" "Is that cheese ball made with a gluten binder?" "Ugh, another fruit tray?" It’s enough to make you just stay home with a sad bowl of rice and a single tear running down your cheek. But what if I told you that we could change that narrative? What if I told you that you could not only enjoy the party food, but you could be the one to bring the absolute best, most crave-worthy, gluten-free appetizers that will have everyone—yes, even your glut...
Read more

Easy Homemade Gluten-Free Bread With Perfect Texture

Image
  Easy Homemade Gluten-Free Bread With Perfect Texture Let’s be real for a second: gluten-free bread at the store is often… disappointing. Dry. Crumbly. Sometimes suspiciously heavy. And don’t even get me started on the price—$7 for a tiny loaf that tastes like cardboard? No thanks. That’s exactly why making easy homemade gluten-free bread with the perfect texture is such a game-changer. The best part? You don’t need to be a professional baker to pull it off. With the right mix of ingredients (and a little patience), you can whip up a loaf that’s soft on the inside, golden on the outside, and tastes amazing toasted or fresh. Ready to make your kitchen smell like heaven? Let’s do this. Why Make Gluten-Free Bread at Home? Ever wondered why store-bought gluten-free bread feels like a brick? The answer’s simple: gluten is the protein that gives bread structure and chewiness. Without it, bread can collapse, dry out, or just fall apart. But when you bake at home, you get control. ...
Read more