If you’ve ever dreamed of baking bread that’s crisp on the outside, soft on the inside, and bursting with flavor — sourdough is your answer!
Unlike regular bread, sourdough is naturally fermented using wild yeast, which gives it that signature tangy taste. The best part?
You don’t need fancy equipment or chef-level skills — just patience, flour, and a little love.
Prep time: 20 minutes (plus fermentation time)
Cook time: 40–45 minutes
Perfect for: Families, food lovers, busy professionals who want a weekend baking project, and anyone looking to eat healthier with homemade bread.
Why You’ll Love This Recipe
- Naturally leavened (no commercial yeast needed!)
- Healthier than store-bought bread — easier to digest and packed with probiotics
- Crispy golden crust and soft chewy crumb
- Beginner-friendly with step-by-step instructions
- Can be customized with herbs, cheese, nuts, or even chocolate
Ingredients Needed
- 500g bread flour (or all-purpose flour works too)
- 100g active sourdough starter (bubbly and fed)
- 350g water (room temperature)
- 10g salt
Optional Add-ins / Substitutions:
- Whole wheat flour for extra nuttiness
- Rye flour for a deeper flavor
- Olive oil for a softer crust
- Seeds (sunflower, sesame, flax) for crunch
How to Make Sourdough Bread
- Mix the dough: In a large bowl, combine flour, water, and starter. Mix until shaggy. Rest for 30 minutes (autolyse).
- Add salt: Sprinkle in salt and knead gently until incorporated.
- Bulk fermentation: Cover the bowl and let it rest at room temperature for 4–6 hours, folding the dough every 30–45 minutes.
- Shape the dough: Turn the dough onto a floured surface, shape into a round or oval, and place in a floured proofing basket (or bowl lined with a towel).
- Cold proof: Refrigerate overnight (8–12 hours) for best flavor and rise.
- Preheat oven: Heat oven with Dutch oven inside at 230°C (450°F).
- Score & bake: Transfer dough into the Dutch oven, score the top with a sharp blade, cover, and bake for 20 minutes. Remove lid and bake another 20–25 minutes until golden brown.
- Cool & enjoy: Let the bread rest at least 1 hour before slicing.
Recipe Tips & Variations
- Add rosemary, garlic, or olives for Mediterranean flavor.
- Swap some flour with whole wheat or rye for a rustic texture.
- Don’t rush fermentation — patience = better flavor!
- No Dutch oven? Bake on a baking sheet with a pan of hot water underneath to create steam.
- Avoid under-proofing (dense bread) or over-proofing (flat bread). The dough should spring back slightly when poked.
What to Serve It With
- Butter and jam for breakfast
- A hearty soup or stew
- Cheese and charcuterie board
- Fresh garden salad
- Toasted with avocado or hummus
Storage & Reheating Tips
- Room temperature: Store in a bread bag or wrapped in a clean towel for up to 3 days.
- Freezer: Slice and freeze in airtight bags for up to 3 months.
- Reheating: Warm slices in toaster or oven at 180°C (350°F) for 5–7 minutes.
Nutrition Info (per slice, approx)
- Calories: 160
- Carbs: 32g
- Protein: 5g
- Fat: 0.5g
- Fiber: 2g
📌 Printable Recipe Card
Ingredients:
- 500g bread flour
- 100g sourdough starter
- 350g water
- 10g salt
Instructions:
- Mix flour, water, and starter → rest 30 min.
- Add salt → knead.
- Ferment 4–6 hrs, fold every 45 min.
- Shape → place in basket.
- Cold proof overnight.
- Bake in Dutch oven: 20 min covered + 25 min uncovered.
- Cool 1 hr → slice & enjoy.
FAQs About Sourdough Recipes
1. How do I know my starter is ready to use?
When it’s bubbly, doubles in size within 4–6 hours, and passes the float test (a spoonful floats in water).
2. Can I use whole wheat flour instead of bread flour?
Yes! Just note it may create a denser loaf. Mix with all-purpose for balance.
3. Do I really need a Dutch oven?
No — but it helps create steam. You can use a baking stone with a tray of water instead.
4. Why is my sourdough too sour?
Longer fermentation and warmer temps increase tang. Reduce proofing time for milder flavor.
5. Can I make sourdough without a starter?
No, the starter is essential. But you can create your own with just flour and water in 5–7 days.
Conclusion
Sourdough recipes are more than just bread-making — they’re a fun journey into fermentation and flavor. With just a few ingredients, you can bake bakery-style loaves right at home, experiment with flavors, and wow your family at the dinner table. Whether you’re a total beginner or a seasoned baker, sourdough never gets old.
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