sourdough bread
There’s something almost magical about waking up to the smell of freshly baked sourdough bread wafting through the house. I remember the first time I baked a loaf—it wasn’t perfect, but it was alive, crusty, and full of that tangy charm that supermarket bread simply can’t touch. Sourdough bread has since become my go-to comfort food, whether it’s slathered with butter on a lazy Sunday or turned into the foundation for an epic sandwich at lunch. Compared to your typical quick bread, sourdough requires patience and love, but trust me, it’s so worth the wait. If you’ve ever been intimidated by the idea, hang tight—this recipe breaks it down in the most approachable way.
What is sourdough bread?
Think of sourdough bread as the original bread—no commercial yeast needed here. It’s essentially a loaf made with naturally fermented dough, using a “starter” made from flour and water that captures wild yeast and bacteria from the environment. This starter gives sourdough its signature tangy flavor and a chewy, textured crumb that’s just a little bit rustic and totally irresistible. The name “sourdough” comes from that mild sourness you taste, which comes from the lactic acid produced during fermentation. It’s a real connection to old-world baking traditions, but don’t let that scare you—it’s friendly and fun once you get the hang of it.
Why you’ll love this recipe?
What I love most about this sourdough bread recipe is its incredible flavor. The tanginess is never overpowering—just enough to make you stop and smile with every bite. Plus, the crust? That golden, crackling crust makes a satisfying “crunch” sound every time you slice it. But beyond the taste, it’s the process that gets me hooked. Sure, it takes a little time, but it’s so hands-off that I can prep in the evening, let the dough do its thing overnight, and wake to a loaf that feels like a personal triumph. And if you’re watching your grocery bill, sourdough is a real win—starter just needs flour and water, and the ingredients are pantry staples you probably already have. I also love that it’s endlessly versatile—you can enjoy it plain, toast it, or turn it into garlic bread. This recipe has quickly become a family favorite in my kitchen, the kind everyone asks for because it’s just that good and reliable.
How do you make sourdough bread?
Quick Overview
Making sourdough bread is a dance between time and tenderness. First, you feed your starter, build your dough, let it rise slowly, shape your loaf, and bake it to golden perfection. The beauty of this method is that while it feels fancy, it really lets the natural fermentation develop flavor without complicated steps. Plus, the slow rise means less hands-on time, so you can get on with your day while the yeast works its magic. This approach gives you a crusty exterior, chewy crumb, and that classic sourdough tang that feels like a hug wrapped in bread.
Ingredients
For the Main Batter:
- 500g bread flour – I always go for unbleached bread flour for that sturdy gluten structure.
- 350g water (around 75°F/24°C) – room temperature or slightly warm water wakes up the starter gently.
- 100g active sourdough starter – make sure it’s bubbly and recently fed for best rise.
- 10g salt – fine sea salt works beautifully to balance flavor.
For the Filling:
This recipe is classic sourdough with no filling, but for a twist, you could add olives, rosemary, or even nuts. Simply fold them in gently before the final rise.
For the Glaze:
- Water or milk for brushing – optional, adds a bit of sheen.
- Seeds like sesame or poppy – sprinkle on top if you want texture and visual flair.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 475°F (245°C). If you have a Dutch oven, place it inside to heat up—that will give your bread that bakery-like steam environment. Otherwise, a heavy baking sheet will do. No greasing needed; the heat does the work. This preheating step is key for the crust.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the bread flour and salt. This even distribution keeps the salt from interfering with the starter’s yeast activity later. It’s a small step but pays off with dough texture.
Step 3: Mix Wet Ingredients
In another container, combine your sourdough starter with the water, stirring until it’s smooth. You’ll see the starter dissolve slightly into the water. This mixture is what starts waking up the yeast and bacteria.
Step 4: Combine
Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or spatula until no dry flour remains. It will look shaggy and sticky—that’s exactly what you want. Resist the urge to overmix; a little unevenness here actually helps with the bread’s texture later on.
Step 5: Prepare Filling
If you want to get creative, now’s the time to fold in any extras like herbs or seeds. Just sprinkle them over the dough, then use a gentle folding technique to incorporate without deflating the dough too much.
Step 6: Layer & Swirl
This step is mostly for adding visual appeal if you go for swirls or marbling with fillings. Otherwise, after your first stretch-and-fold cycles, your dough should have a nice surface and some elasticity. Folding the dough over itself a few times during the bulk fermentation really helps develop structure and gas retention.
Step 7: Bake
Once your dough has doubled in size (usually 4-6 hours depending on room temp), shape it gently into a round or oval. Place it on parchment paper or a floured surface, score the top with a sharp blade to allow steam escape, then carefully transfer into your hot Dutch oven. Cover and bake for 20 minutes, then uncover and bake another 20-25 minutes until the crust is deep gold and crisp to the touch. If you’re using just a baking sheet, add a small pan of hot water in the oven for steam.
Step 8: Cool & Glaze
Let your bread cool on a wire rack for at least an hour—this is the toughest part because the smell is so good! Brushing lightly with water or milk while still warm can add a bit of shine. If you love seeds, sprinkle them right after brushing so they stick.
Step 9: Slice & Serve
Use a serrated bread knife to slice—this keeps the crumb intact and avoids squashing. Serve warm with butter melting into each slice or any spread you like. The smell, the crust crackle, and the tangy flavor make each bite a little celebration.
What to Serve It With
For Breakfast: My mornings usually start with toasted sourdough, a slather of whipped butter, and a steaming cup of black coffee. There’s something about the tangy bread paired with the bitterness of the coffee that just wakes all your senses up gently.
For Brunch: Sourdough is a dream base for avocado toast, topped with everything from feta to cherry tomatoes. Pair it with a mimosa or fresh-squeezed orange juice, and you’ve got yourself a crowd-pleaser.
As Dessert: Ever try sourdough French toast? The tangiest bread soaks up eggs and cinnamon beautifully. Top with maple syrup and fresh berries for an indulgent treat that’s perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake.
For Cozy Snacks: Nothing beats a thick slice with a smear of sharp cheddar or a bowl of tomato soup on a rainy day. My family actually fights over the last piece when I do this!
In our household, this bread also doubles as the hero for impromptu sandwiches and grilled cheese dinners. It’s reliable, hearty, and warms my heart every time.
Top Tips for Perfecting Your Sourdough Bread
Starter Care: Feed your starter regularly, and keep it bubbly and active. I learned the hard way that a sleepy starter can mean a flat loaf. Keep it at room temp or in the fridge depending on how often you bake.
Mixing Advice: Don’t rush the initial mix; let the flour hydrate fully. The shaggy dough after mixing is fine. Use stretch-and-folds during the first rise instead of kneading to develop gluten gently. Overworking your dough will leave it tough and dense.
Baking Setup: A Dutch oven or heavy pot traps steam creating a crisp crust. If you don’t have one, place a roasting pan with hot water on the oven floor to mimic steam. Also, scoring the dough just before baking lets it expand without cracking randomly.
Timing Flexibility: Fermentation times vary with temperature. I often do bulk fermentation overnight in the fridge for convenience; slow fermentation adds more depth of flavor.
Ingredient Swaps: Whole wheat or rye flour can be added for earthier notes, up to 25% of total flour. Also tried almond milk instead of water once—it made the crust crispier but the crumb a bit sweeter. It was a fun twist but not for everyday.
Glaze Variations: Brushing with butter after baking adds extra richness and a subtle sheen. Seeds like sesame, poppy, or even cracked pepper give your loaf a visual and flavor boost.
Storing and Reheating Tips
Room Temperature: Store your sourdough bread in a paper bag or loosely wrapped in a kitchen towel for up to 2 days. This keeps the crust crisp but avoids drying out the crumb.
Refrigerator Storage: Refrigeration tends to dry bread out, so I don’t recommend it unless it’s very hot and humid. If you must, wrap your loaf tightly in plastic and consume within 3 days.
Freezer Instructions: Slice before freezing for easy thawing. Wrap slices tightly in plastic wrap and then place in zip-top bags. Bread can last up to 3 months frozen. To reheat, toast directly from frozen or thaw on the counter and warm in the oven.
Glaze Timing Advice: If you plan to store your bread, hold off on any buttery glaze until right before serving so you don’t lose that crispy crust magic. Glazing fresh out of the oven locks in moisture too early.
Frequently Asked Questions
Final Thoughts
Making sourdough bread at home might seem like a big commitment, but once you try this recipe, you’ll see it’s like welcoming an old friend into your kitchen. The smell alone brings everyone running, the crust that crunches under your blade is so gratifying, and the taste? It’s a little slice of tradition with every bite. I’ve lost count of how many times I’ve made this loaf, and it honestly never gets old. If you’re feeling inspired, why not explore other recipes like sourdough pancakes or waffles using your starter discard? I can’t wait to hear how your bake turns out—don’t forget to leave a comment or share your own twists so we can all learn together. Happy baking!
Easy Homemade Sourdough Bread Recipe
Ingredients
Main Ingredients
- 4.5 cups all-purpose flour preferably unbleached
- 1.5 cups warm water
- 0.75 cups active sourdough starter
- 1 tablespoon honey
- 1 teaspoon salt
Instructions
Preparation Steps
- Add all ingredients together in the bowl of a stand mixer with a dough hook attachment.
- Turn the mixer on low speed 1-2 (medium-low) and knead the dough for about 5 minutes until it's sticky and slightly forms a ball. If mixing by hand, knead for about 10 minutes.
- Turn off the mixer, scrape dough into a medium bowl lightly coated with oil. Cover with plastic wrap and let rise for about 3 hours.
- After 3 hours, gently fold the dough by grabbing the edges and pulling toward the center, turning the bowl 90 degrees each time. Repeat several times.
- Cover again and let dough rise an additional 2-3 hours until doubled in size, adjusting time based on kitchen temperature.
- Lightly flour your countertop, press the dough down and pull the sides into the center. Flip the dough over, dust with flour, place on parchment paper and score the top with a knife.
- Place a Dutch oven with lid in a cold oven and heat to 450°F. Carefully remove the hot Dutch oven and place the dough with parchment inside, then replace the lid.
- Bake the bread in the covered Dutch oven at 450°F for 15 minutes.
- Remove the lid and bake for an additional 10-15 minutes until the top is golden brown and sounds hollow when tapped.
- Remove bread from oven and let cool in the Dutch oven for 15-20 minutes before slicing.
