Category: bread recipes

Once you bake your first real sourdough loaf — crackling crust, open crumb, deep tang — you will never look at store-bought bread the same way. This guide breaks down the entire process simply and clearly: how to build a starter from scratch, how to shape and ferment the dough, and how to bake a loaf that rivals what you would find in a serious bakery. Our family makes sourdough at least once a week, and this is the exact recipe we use.

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Why Sourdough?

Sourdough bread is all about flavor and that chewy, tangy crumb.

Step 1: Build Your Sourdough Starter

Your starter is the heart of this recipe. If you want a deeper guide, see the full post: How to Make Sourdough Starter. Here is the quick version.

How to Make Sourdough Starter

Ingredients: Whole wheat or all-purpose flour, filtered or dechlorinated water

Day 1: Mix 1/2 cup flour with 1/2 cup water. Cover loosely and leave at room temperature for 24 hours.

Day 2: Discard half. Add 1/2 cup flour and 1/2 cup water. Mix. Cover and rest 24 hours.

Days 3–7: Repeat daily — discard half, add 1/2 cup flour, 1/2 cup water. Watch for bubbles and rising.

Day 7 (or when active): The starter should be bubbly, smell tangy, and have roughly doubled in size. It is ready to bake with.

A lively starter is what makes sourdough rise without commercial yeast. It is also endlessly useful — cinnamon rolls, pizza dough, croissants, and much more all benefit from a well-maintained starter.

Ingredients

Key Ingredients

Flour

All-purpose or bread flour both work. For the best flavor, we recommend organic flour. Use a digital kitchen scale to weigh your flour — precision is one of the biggest contributors to consistent results in sourdough baking.

• Why it matters: Exact flour weight ensures correct hydration, which directly affects the crumb structure and crust.

Active Sourdough Starter

Your starter must be fed and active before you begin. Feed it 8–12 hours before mixing the dough. It should be bubbly and at or near its peak rise.

• Why it matters: An under-active starter results in a dense, gummy loaf that will not rise properly. Timing the starter correctly is the single most important variable in this recipe.

Sea Salt

Salt is added after the autolyse rest, not at the start. It controls fermentation rate, strengthens gluten, and adds essential mineral complexity to the crumb.

• Why it matters: Adding salt too early inhibits the starter. Timing it after the initial rest gives the dough structure without slowing the initial hydration phase.

6 Steps to Make Sourdough Bread

1. Mix the Dough

Combine active sourdough starter and lukewarm water in a large bowl. Gradually add flour, stirring to form a shaggy dough. Rest 30 minutes. This autolyse step improves gluten development before any kneading.

2. Add Salt and Knead

Sprinkle salt over the rested dough and knead for about 5 minutes until smoother. No need to overwork it — just incorporate the salt fully.

3. Bulk Fermentation

Cover with a damp cloth and rest at room temperature for 4–6 hours. Perform a series of gentle stretch-and-fold sets every 30 minutes during the first 2 hours. This builds strength and structure without aggressive kneading.

4. Shape and Refrigerate Overnight

Turn the dough onto a lightly floured surface. Stretch all sides outward and fold them to the center to build tension, then shape into a smooth round ball. Place in a bowl lined with a floured cloth, seam-side up. A banneton proofing basket is ideal here for maintaining shape and developing the classic spiral pattern. Refrigerate for 12–24 hours — the cold slow fermentation deepens flavor significantly.

5. Bake in a Dutch Oven

Preheat your oven to 450°F (230°C) with a Lodge 5-quart Dutch oven inside. Once preheated, carefully transfer the cold dough to the hot Dutch oven. Score the top with a bread lame. Cover and bake 20 minutes. Remove the lid and bake another 20 minutes until the crust is deep golden brown.

6. Cool Before Slicing

This step is non-negotiable. Let the bread cool on a wire rack for at least 1 hour before slicing. Cutting too early releases steam and collapses the crumb structure — patience here protects all the work you put in.

Other Sourdough Variations to Try

• Honey Cranberry sourdough bread
• Chocolate Coffee sourdough bread
• 4 Seeds — sunflower, flaxseed, sesame, and pumpkin seed
• Rye flour sourdough bread
• Purple yam sourdough bread

Once you have sourdough mastered, try branching out to homemade focaccia bread or sourdough English muffins — both use the same starter and build naturally from these same skills.

Frequently Asked Questions

Why does sourdough take so long to make?

The long fermentation time — 4–6 hours bulk fermentation plus 12–24 hours of cold proofing — is what creates the flavor and texture that make sourdough worth the effort. The wild yeast and bacteria need time to do their work. You can compress the timeline, but the flavor and texture will be less developed.

What flour is best for sourdough bread?

Bread flour or high-quality unbleached all-purpose flour produce excellent results. Bread flour has a higher protein content which supports stronger gluten development. For extra nutrition and complexity, you can replace up to 20% of the flour with whole wheat or rye flour.

Why is my sourdough not rising?

The most common causes are: starter that is not active enough (feed it and wait for peak activity), dough that is too cold (ferment in a warmer spot — 75–78°F is ideal), or insufficient gluten development (perform more stretch-and-fold sets during bulk fermentation).

Do I need a Dutch oven to bake sourdough?

A Dutch oven is strongly recommended. It traps steam in the first phase of baking, which allows the loaf to expand fully before the crust sets. Without it you can use a baking stone with a steam pan underneath, but results will be less consistent.

How do I know when sourdough bread is done baking?

A well-baked sourdough loaf has a deep golden-brown crust, sounds hollow when tapped on the bottom, and reads 200–210°F (93–99°C) internally. Visual cues and the tap test are usually sufficient once you have made it a few times.

Can I freeze sourdough bread?

Yes. Let it cool completely, slice it, and freeze in a tightly sealed bag for up to 3 months. Toast directly from frozen or thaw at room temperature. Pre-slicing before freezing makes it much more convenient to use.

How to Make Sourdough Bread

We have assembled an easy-to-follow guide on how to make a glorious loaf of tasty sourdough bread at the comfort of your own home. 

Print Recipe Pin Recipe

Prep Time 12 hours hrs

Cook Time 40 minutes mins

Total Time 12 hours hrs 40 minutes mins

Course: Bread

Calories: 170

Ingredients Equipment Method

Ingredients

  

• 475 g all-purpose flour or bread flour
• 300 g filtered water
• 30 g active sourdough starter
• 1 tsp sea salt

Equipment

• kitchen scale
• large non-reactive bowl
• large kitchen clothe
• parchment paper
• sharp blade

Method

 

NIGHT BEFORE

1. 9PM: Take your sourdough starter from the fridge right before you sleep, and place it on your counter overnight.

DOUGH DAY

1. 10 AM: Open your sourdough starter and put half of it into a clean jar. Add ¼ cup of water, stir the mixture until well combined. Slowly incorporate ½ cup of flour, stirring until everything is well combined, and no traces of flour remain in the mixture. Cover with a lid and let it sit until it has doubled in size.

   *I like to place an elastic band where the starter is initially. When it has doubled in size, I will know because it has surpassed the elastic band on the jar.*

   *also remember to feed the other half of the sourdough starter with the same measurements. Once it has doubled in size, place the lid back on, and place it back in the fridge for next time use*
2. 12PM: While you wait for the sourdough start to doubled in size, in a large bowl mix together the flour and water together. Roughly combine the dough until a shaggy dough develops. Cover it with a kitchen towel or plastic wrap and wait for 30 minutes.
3. 12:30PM: Remove the towel or plastic wrap and add in the 30g sourdough starter that has doubled in size. Mix well until it is well combined. Leave it for 1 hour and cover.
4. 1:30PM: Stretch and fold the dough, cover and let it rest at room temperature for 1 hour.
5. 2:30 PM: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes.
6. 3:30 PM: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes.
7. 4:00 PM: Perform a fourth set of stretches and folds. In the bowl where you plan to proof your bread, cover it with a large kitchen towel and dust it with flour. Stretch the dough and pinch a portion to form a stretched-out ball. Place the dough with the pinched part facing up. Allow the ends of the bowl to cover the dough and let it rest in the fridge overnight.

BAKING DAY

1. 6AM: Take the dough out of the fridge, place your dutch oven with the lid on top into the oven and preheat at 450°F (232°C) for 30 minutes.
2. Open the kitchen towel and gently place a parchment paper on top of the dough. Carefully flip the bowl over, and remove the bowl and kitchen towel. Using a sharp blade, make a deep score (also known as a cut) in the middle of the bread.
3. Using oven gloves, carefully remove the Dutch oven and lift the lid. Holding onto the ends of the parchment paper, gently place the bread inside the Dutch oven and replace the lid. Bake the bread for 35 minutes.
4. Uncover the pot and bake for another 25 minutes.
5. Place the bread on a cooling rack. Slice when the bread is completely cooled.

You only need two ingredients and seven days to build a living, bubbling sourdough starter from scratch — and once you have it, you have a leavening agent that can last for decades. This guide walks you through every day of the process, explains why each step matters, and gives you the troubleshooting knowledge to revive your starter no matter what life throws at it.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

What Is a Sourdough Starter?

A sourdough starter is a mixture of flour and water that captures and cultivates wild yeast and lactic acid bacteria from your environment. This naturally fermented mixture serves as the leavening agent in sourdough bread, giving it the distinct tangy flavor, open crumb, and chewy crust that commercial yeast simply cannot replicate. The starter is kept alive by regular feedings of fresh flour and water, allowing the microbial community to thrive indefinitely.

Why Make Your Own Sourdough Starter?

There are real, practical reasons to build your own starter rather than buying commercial yeast:

• No commercial yeast needed ever again — once established, your starter replaces packaged yeast for all bread, pancakes, waffles, and more.
• Better flavor and texture — the lactic acid bacteria produce organic acids that create sourdough’s signature tang and help preserve the bread naturally.
• Endless versatility — use the same starter (or its discard) for sourdough English muffins, focaccia, pizza crust, pancakes, and waffles.
• Self-sufficient and zero-waste — discard can be turned into crackers, crepes, and flatbreads instead of being thrown away.

Ingredients for a Sourdough Starter

Ingredients

Flour

• Why it matters: Whole-wheat or rye flour on Day 1 gives the starter a head start — the bran contains more wild yeast and bacteria than white flour. Once active, you can switch to all-purpose for daily maintenance. For the best results, use a kitchen scale (ASIN B079D9B82W) to weigh rather than measure by volume — precision matters more than it does in regular baking.

Water

• Why it matters: Chlorine and chloramine in tap water can inhibit or kill the wild yeast you are trying to culture. Use filtered water, or let tap water sit uncovered overnight to let the chlorine dissipate. Room-temperature water (around 70–75°F / 21–24°C) works best — cold water slows fermentation and hot water above 100°F can kill beneficial bacteria.

What Other Baked Goods Can You Make with a Sourdough Starter?

Once your starter is active, you can use it — or its discard — in a wide range of recipes. Here are some favorites:

• Sourdough Bread — the classic. Use our guide at how-to-make-sourdough-bread.
• Sourdough English Muffins — perfect nooks and crannies. See our sourdough English muffins recipe.
• Focaccia — crispy outside, airy inside. Try our easy homemade focaccia bread.
• Pancakes and waffles — tangy, fluffy, and easy to make with discard.
• Pizza crust, crackers, biscuits, cinnamon rolls — once you have a starter, the list is almost endless.

How to Make Your Own Sourdough Starter

With just two ingredients and patience, you can have an active starter within 5–7 days.

How to Maintain a Sourdough Starter

Once established, keeping your starter healthy is straightforward. Here is the routine:

Equipment:

• Glass jar (wide-mouth mason jar works great — use a banneton proofing basket (B07G6VXW7Y) later when you progress to bread)
• Kitchen scale (B079D9B82W) for precise ratios
• Bench scraper (B00004OCKL) for clean transfers

Feeding ratios: A common starting ratio is 1:1:1 (starter : flour : water by weight). As your starter matures and you want to control its rise timing, you can move to 1:2:2 or 1:5:5 for a slower rise.

Frequency: At room temperature, feed every 12–24 hours. If you bake infrequently, store in the refrigerator and feed once a week.

Signs of a Healthy Starter

• Bubbles throughout the jar, not just on top.
• Doubles in size within 4–8 hours of feeding.
• Pleasant, slightly tangy or yeasty aroma (like beer or yogurt).
• Passes the float test: a small spoonful dropped in water floats when ready to bake.

Frequently Asked Questions

What if I do not bake frequently?

Store your starter in the refrigerator. Feed it once before refrigerating, then pull it out and feed it at least once a week to keep it alive. When you are ready to bake, take it out 24 hours in advance, let it come to room temperature, and feed it at least once before using it in your recipe.

There is a grey or dark liquid on top of my starter — is it ruined?

No. That liquid is called “hooch,” a byproduct of fermentation that forms when the starter is hungry. Simply pour it off (or stir it back in for a more sour flavor) and feed the starter as normal. However, if your starter turns pink or orange, that signals contamination — discard it and start fresh.

What should my starter smell like?

A healthy starter smells pleasantly tangy, like yogurt or mild vinegar. A very sharp acetone smell means it needs more frequent feeding. If it smells rotten or putrid (not just sour), check for contamination — pink or fuzzy growth is a sign to start over.

My starter is not bubbling — is it still alive?

Check whether it rises (not just bubbles) in the hours after feeding. Activity varies with room temperature — colder rooms slow everything down. Try moving it somewhere warmer (top of the refrigerator, inside the oven with just the light on). If you have not fed it in weeks, it will take 2–3 days of daily feedings to bounce back.

Can I freeze my sourdough starter?

Yes. Freeze a portion as a backup by spreading a thin layer on parchment paper, letting it dry completely, then storing the flakes in a sealed bag. To revive, rehydrate the flakes in water, add flour, and feed daily until active again — usually 3–5 days.

Why is my starter not rising after 7 days?

The most common culprits are: chlorinated tap water, a room that is too cold (below 65°F / 18°C), too-infrequent feedings, or using flour that lacks enough wild yeast. Try switching to whole-wheat flour for the next few feedings, use filtered water, and move to a warmer spot. If you live in a region where wild yeast is sparse, a small amount of commercial dried sourdough starter can jumpstart the culture.

How to Make Sourdough Starter

We have assembled an easy-to-follow guide on how to make a glorious loaf of tasty sourdough bread at the comfort of your own home.
Print Recipe
Pin Recipe
Prep Time:5 minutes mins
7 days d

Equipment

• glass jar

Ingredients

• ½ cup whole-wheat flour
• non-chlorinated water
• all-purpose flour for maintaining the starter

Instructions

• Day 1: combine ½ cup of whole-wheat flour and ¼ cup water in the jar. Stir thoroughly and cover with a towel and rubber band. Let it sit for 24 hours at room temperature. Keep it in an area that is somewhat warm. Very cool rooms tend to slow the action of a starter.
• Day 2: The first feeding after 24 hours. Add ½ cup of all-purpose flour and ¼ cup of water. Give it a good stir, and wait for 24 hours.
• Day 3: After 24 hours, check for bubbles. Bubbles are a sign something is going right. Discard half of the starter, add ½ cup of all-purpose flour and ¼ cup of water, and stir thoroughly. Let it sit for 24 hours.
• Day 4: Again discard half of the starter, and feed with ½ cup of all-purpose flour and ¼ cup of water, stirring thoroughly. Let it sit for 24 hours.
• Day 5 onward: Continue this routine until the starter is consistently bubbling and doubling in size within 8 hours of each feeding. At this point, you can store the starter in the refrigerator and feed it about once a week. When you plan to use the starter, pull it out of the refrigerator 24 hours in advance to feed it and allow it to warm up and grow.

Notes

If you have repeatedly attempted sourdough starters with dismal results, it could be that the wild yeast strains in your area are not well suited to sourdough. You can easily overcome this by purchasing a dried commercial starter. Cared for properly, your starter should last for many years. If you have other ferments or cultures in your kitchen, keep your starter at least several feet away from them to prevent cross-contamination.