The Magic of Real Sourdough
Sourdough bread is one of the oldest and most rewarding baking traditions in the world. Unlike commercial yeast breads, sourdough relies on a living starter — a fermented culture of wild yeast and lactic acid bacteria — to rise the dough and develop its iconic tangy flavor.
If you've ever wondered how to make sourdough bread from scratch, this guide will walk you through the entire process, from mixing your dough to pulling a golden loaf from the oven.
What You'll Need
- An active, bubbly sourdough starter (fed 4–8 hours before mixing)
- Bread flour (or a mix of bread and whole wheat flour)
- Water (non-chlorinated, room temperature)
- Salt
- A Dutch oven or covered baking vessel
- A proofing basket (banneton) — optional but helpful
- A bench scraper and sharp lame or razor blade for scoring
Don't have a starter yet? Explore our collection of heritage sourdough starters — each one is active, live, and ready to bake with.
Basic Sourdough Bread Recipe
Ingredients
- 450g bread flour
- 325g water
- 90g active sourdough starter
- 9g salt
Step 1: Autolyse (30–60 minutes)
Combine flour and water in a large bowl. Mix until no dry flour remains. Cover and let rest for 30–60 minutes. This allows the flour to hydrate fully and gluten to begin developing — without any effort from you.
Step 2: Add Starter & Salt
Add your active starter and salt. Mix thoroughly by squeezing the dough through your fingers until everything is evenly combined.
Step 3: Bulk Fermentation (4–6 hours)
Cover and let the dough ferment at room temperature. During the first 2 hours, perform stretch-and-fold sets every 30 minutes (4 sets total): grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat on all four sides.
Fermentation is complete when the dough has grown 50–75%, feels airy and jiggly, and has visible bubbles on the surface and sides.
Step 4: Shape
Turn the dough onto an unfloured surface. Use a bench scraper to shape it into a tight round (boule) or oval (batard). The tension created during shaping helps give the loaf its structure and oven spring.
Step 5: Cold Proof (8–18 hours)
Place shaped dough in a floured banneton or a bowl lined with a floured towel. Cover and refrigerate overnight. Cold proofing deepens flavor and makes scoring easier.
Step 6: Bake
- Preheat your oven to 500°F (260°C) with your Dutch oven inside for at least 45 minutes.
- Remove dough from fridge. Flip onto parchment paper and score the top with a sharp lame.
- Lower into the hot Dutch oven, cover, and bake for 20 minutes with the lid on.
- Remove the lid and bake for another 20–25 minutes until deep golden brown.
- Let cool on a wire rack for at least 1 hour before slicing.
Tips for a Better Loaf
- Use a kitchen scale — baking by weight is far more accurate than by volume.
- Warmer kitchens speed up fermentation; cooler kitchens slow it down. Adjust your timing accordingly.
- The right starter makes all the difference. Our 233-Year-Old San Francisco Starter produces a classically tangy loaf, while the 900-Year-Old Dutch Heritage Starter yields a more complex, mildly sour flavor.
More Resources
Need help getting your starter ready to bake? Read our Traditional Starter Feeding Instructions and our complete feeding guide. For more recipe inspiration, visit our Sourdough Recipes page.
Now get baking — your best loaf is just ahead. 🍞