Sourdough bread recipe is one of the most rewarding breads to bake at home. With its crisp crust, airy crumb, and tangy flavor, this naturally fermented bread has been a staple for centuries. Unlike commercial breads that rely on store-bought yeast, sourdough develops through wild fermentation, using a live sourdough starter.
Understanding the science of sourdough fermentation is key to making the perfect loaf. According to King Arthur Baking, the process relies on a combination of wild yeast and lactic acid bacteria, which break down flour into simpler sugars, improving flavor and digestibility. If you enjoy recipes with fermentation and complex flavors, you might also love this Classic Rice Pudding Recipe, which has a rich, creamy texture similar to slow-fermented bread.
This guide covers everything you need to know to bake the perfect homemade sourdough bread, from preparing your starter to shaping and baking a beautiful loaf.
What is Sourdough Bread?
Sourdough bread recipe is a naturally fermented bread that uses a sourdough starter instead of commercial yeast. This results in:
- A complex flavor that is mildly tangy and rich.
- A crisp, chewy crust with a tender interior.
- Better digestibility, as fermentation helps break down gluten.
- Longer shelf life due to its natural acidity.
Sourdough has been made for thousands of years, with roots in ancient Egypt. Today, it remains a favorite among artisan bakers and home baking enthusiasts alike. If you are interested in making other slow-fermented foods, try Greek Yogurt Recipes for a healthy, probiotic-rich addition to your kitchen.
1: Making a Sourdough Starter
A sourdough starter is a mixture of flour and water that captures wild yeast from the environment. Over time, it becomes active and produces the fermentation necessary for sourdough bread.
Ingredients for a Sourdough Starter:
- 1 cup (120g) whole wheat or all-purpose flour
- ½ cup (120ml) filtered water
Instructions:
- Day 1: Mix flour and water in a jar until combined. Cover loosely and let sit at room temperature for 24 hours.
- Day 2-7: Discard half of the mixture, then feed it with ½ cup flour and ¼ cup water daily.
- By day 7, the starter should be bubbly and have a slightly tangy aroma.
If you need more detailed guidance on feeding and maintaining a sourdough starter, check out this Cultures for Health guide.
2: Essential Ingredients and Tools
Before making your dough, gather these essential ingredients and tools:
Ingredients:
- 500g (4 cups) bread flour – Stronger gluten structure than all-purpose flour.
- 375g (1½ cups) water – Filtered water is best to avoid chlorine interference.
- 100g (½ cup) active sourdough starter – Well-fed and bubbly.
- 10g (2 teaspoons) salt – Enhances flavor and strengthens gluten.
Recommended Tools:
- Mixing bowl for combining ingredients.
- Bench scraper for handling sticky dough.
- Dutch oven or baking stone for creating steam while baking.
- Proofing basket (banneton) to help shape the dough.
- Sharp knife or lame for scoring the dough before baking.
If you enjoy baking with different types of flour and experimenting with new flavors, check out this Pecan Sandies Recipe, which showcases the delicate balance of texture in baking.
3: Understanding Hydration in Sourdough
The amount of water in sourdough dough is referred to as hydration. It affects both the texture and handling of the dough:
- Low hydration (60-70%) – Easier to handle, denser crumb.
- Medium hydration (70-75%) – A balance of structure and airiness.
- High hydration (80%+) – Open crumb but more difficult to work with.
For a more detailed explanation, read this hydration guide from The Perfect Loaf.
4: Step-by-Step Sourdough Bread Recipe
1. Mixing the Dough (Autolyse Stage)
- In a large bowl, mix flour and water until no dry spots remain.
- Let the dough rest for 30-60 minutes to allow gluten development.
2. Adding the Starter and Salt
- Add 100g starter and 10g salt to the dough.
- Use the stretch and fold technique to mix instead of kneading.
3. Bulk Fermentation (First Rise)
- Cover the dough and let it ferment for 4-6 hours at room temperature.
- Every 30 minutes, perform a stretch and fold to build strength.
4. Shaping the Dough
- Lightly flour your work surface and shape the dough into a round.
- Place it into a proofing basket (banneton) with the seam side up.
5. Cold Proofing (Second Rise)
- Cover and refrigerate overnight for 12-18 hours for better flavor.
6. Baking the Bread
- Preheat the oven to 475°F (245°C) with a Dutch oven inside.
- Turn the dough onto parchment paper and score the top with a sharp knife.
- Bake covered for 20 minutes, then uncover and bake for another 25 minutes until golden brown.
For another great homemade comfort food recipe, try this Hamburger Potato Casserole, which pairs perfectly with a fresh slice of sourdough.
FAQs About Sourdough Bread recipe
1. How long does it take to make sourdough bread from start to finish?
Sourdough bread takes anywhere from 24 to 48 hours, depending on fermentation times and proofing schedules. The longer fermentation develops deeper flavors and better texture. For a detailed breakdown of sourdough timelines, refer to King Arthur Baking’s sourdough guide.
2. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but bread flour provides better gluten development, resulting in a stronger structure and chewier texture. If using all-purpose flour, consider lowering the hydration level slightly. For more on flour selection, read this guide from Serious Eats.
3. Why is my sourdough bread too dense?
A dense loaf is often caused by underproofing, an inactive starter, or not enough stretch and folds. Make sure your starter is active and bubbly before baking, and allow enough time for fermentation. For troubleshooting dense sourdough, check out The Perfect Loaf’s guide.
4. What is the best way to make sourdough bread more sour?
To increase sourness:
- Use whole wheat flour, which contains more natural bacteria.
- Extend fermentation time by using the cold-proofing method (refrigerate overnight for 12-18 hours).
- Feed your starter less frequently to allow more acetic acid to develop.
For an in-depth explanation of sourdough acidity, refer to The Kitchn’s guide on controlling sourness.
5. Can I make sourdough bread without a Dutch oven?
Yes, while a Dutch oven creates steam for a crispy crust, you can also:
- Use a baking stone and place a tray of hot water in the oven to generate steam.
- Bake in a covered loaf pan for a similar effect.
For alternative baking methods, visit The Perfect Loaf’s steaming techniques.
6. How do I know if my sourdough starter is strong enough to bake with?
A starter is ready when:
- It doubles in size within 4 to 6 hours after feeding.
- It has a pleasantly tangy, slightly fruity smell.
- A small spoonful of starter floats in water (the “float test”).
For more tips on starter maintenance, see Cultures for Health’s starter feeding guide.
7. Why did my sourdough bread not rise properly?
If your bread did not rise well, it could be due to:
- A weak starter that needs more time to develop.
- Overproofing, which causes the dough to collapse.
- A too-wet dough that does not hold its shape well.
For a complete list of rising issues and solutions, check out King Arthur Baking’s troubleshooting guide.
8. Can I store my sourdough starter in the fridge?
Yes, you can refrigerate your starter if you do not plan to bake daily.
- Feed it once a week when stored in the fridge.
- Before baking, take it out and feed it twice over 24 hours to re-activate it.
For long-term storage techniques, see The Kitchn’s guide on preserving sourdough starter.
9. What is the difference between poolish, biga, and sourdough starter?
All three are pre-ferments, but they differ in fermentation time and method:
- Poolish – A high-hydration starter made with commercial yeast, fermented overnight.
- Biga – A stiff, low-hydration pre-ferment that adds a nutty flavor.
- Sourdough starter – A naturally fermented culture with wild yeast.
For more on how different pre-ferments affect bread, refer to King Arthur Baking’s pre-ferment comparison.
10. How do I make sourdough bread recipe without discarding starter?
To avoid discarding starter, you can:
- Maintain a smaller starter (20g flour + 20g water).
- Use leftover starter in pancakes, waffles, and crackers.
- Try a no-discard sourdough method, adjusting feedings accordingly.
For creative ways to use sourdough discard, check out The Kitchn’s sourdough discard recipes.
Final Thoughts
Sourdough bread recipe is a rewarding and delicious baking project. With practice and patience, anyone can master the art of sourdough baking. Whether you are a beginner or an experienced baker, understanding the starter, fermentation, hydration, and baking process will help you achieve bakery-quality results.
Start your sourdough journey today and enjoy the rich flavors of homemade bread. If you love experimenting with classic homemade recipes, check out this No-Bake Cheesecake for a simple yet delicious dessert to complement your sourdough.