Freshly baked homemade Sourdough Bread combines a crisp, golden crust, chewy crumb, and mildly tangy flavor with four simple ingredients and an active starter.
This easy sourdough bread recipe brings a crisp, golden crust, chewy crumb, and mildly tangy flavor without commercial yeast. Unlike conventional yeast bread, sourdough relies on an active starter containing wild yeast and lactic acid bacteria. A longer fermentation develops its distinctive flavor. The recipe also suits beginners who want to bake bread from scratch. Enjoy slices for breakfast, toast, or sandwiches, and turn leftovers into Sourdough Bread Pudding, Savory Bread Pudding, or Chocolate Bread Pudding.
Quick Look: Sourdough Bread
- ⏱️ Prep Time: 23 hours
- 🔥 Cook Time: 2 hours 25 minutes
- ⏲️ Total Time: 1 day 1 hour 25 minutes
- 🍞 Servings: 8 slices
- 🌾 Flavor Profile: Mildly tangy with a naturally fermented bread flavor
- 🥖 Texture: Crisp, golden crust and chewy crumb
- 👌 Difficulty: Beginner-friendly with some patience
- 🍽️ Best For: Toast, sandwiches, and serving with meals
- ♨️ Cooking Method: Overnight fermentation and Dutch oven baking
- 🌾 Key Ingredients: Active sourdough starter, bread flour, warm water, and sea salt
- Why This Recipe Works: An active sourdough starter naturally leavens the dough without commercial yeast, and gentle stretch-and-folds strengthen its structure. Overnight fermentation develops a mild tangy flavor, and Dutch oven baking helps create a crisp, golden crust
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Ingredients
- Active Sourdough Starter – ½ cup. Use a fed, bubbly starter that rises reliably. It gives the bread its mildly tangy flavor and helps the loaf rise naturally without commercial yeast. A purchased fresh starter may need several feedings before use. If making your own from scratch, allow approximately 7–14 days for it to become active, depending on the temperature.
- Bread Flour – 4 cups + 2 tablespoons. White bread flour gives the loaf its chewy crumb and sturdy structure thanks to its higher protein content. All-purpose flour can replace it at a 1:1 ratio, although the finished bread may turn out slightly softer and less chewy.
- Warm Water – 1 ½ cups + 1 tablespoon. Helps develop a soft, workable dough and supports natural fermentation. Bottled water works well if your tap water contains enough chlorine to produce a noticeable chemical smell.
- Fine Sea Salt – 2 ½ teaspoons. Enhances the bread's flavor, balances the mild tanginess, and helps strengthen the gluten for a better crumb.
How to Make Easy Sourdough Bread
Mix and Stretch the Dough
- Prepare the dough in the evening: Start approximately 2 ½ hours before bedtime to allow time for mixing and folding. The 8–10-hour bulk fermentation can take place overnight.
- Make the dough: In a large bowl, mix the sourdough starter and warm water with a rubber spatula until fully incorporated. Add the bread flour and salt, then mix thoroughly. Cover the bowl with a thin, damp towel, such as a tea towel or flour sack towel, and let the dough rest for 30 minutes. PIC. 1
- Stretch and fold: After 30 minutes, grab one side of the dough, stretch it upward, and fold it inward toward the center, similar to folding paper into an envelope. Continue around the dough approximately 4–5 times to complete one round. PIC. 2
- Repeat the folds: Let the dough rest for another 30 minutes. Repeat the stretch-and-fold process every 30 minutes for a total of four rounds over approximately 2 hours. If you can't complete all four rounds, you can proceed after the first round. PIC. 3 & 4
Bulk Fermentation and Shaping
- Bulk ferment: Cover the bowl with a dry, thin towel and let the dough rise at approximately 70°F (20°C) for 8–10 hours, or until it nearly doubles in size. Warm, humid conditions may shorten fermentation to less than 8 hours, and cooler temperatures may extend the rising time. PIC. 5
Note: A straight-sided container makes it easier to monitor the dough's rise. Watch for changes in volume rather than relying entirely on the clock. If your kitchen feels cool, place the dough somewhere warmer, such as on top of the refrigerator or inside an unheated microwave or oven with the light on. - Shape the dough: Gently turn the dough onto a lightly floured surface. Cup the sides with your hands to shape it into a round loaf. You can gently pull the edges outward and tuck them underneath to help tighten the shape. Use a dough scraper if needed, then let the dough rest for another 30 minutes. PIC. 6
- Proof the dough: Line an 8-inch (20-cm) bowl or banneton with a towel and lightly dust it with flour. Carefully transfer the dough to the prepared basket, seam-side up. Let it proof at room temperature for another 1–2 hours. PIC. 7
Score and Bake the Sourdough Bread
- Preheat the Dutch oven: Place the Dutch oven with its lid inside the oven and preheat to 550°F (290°C). Check the manufacturer's temperature limits before preheating.
- Prepare the parchment paper: Cut a piece of parchment paper large enough to fit beneath the dough, leaving enough excess on opposite sides to serve as handles. Check that the parchment can withstand the baking temperature.
- Score the dough: Once the oven reaches the required temperature, place the prepared parchment paper over the proofing basket and carefully invert the basket to release the dough onto the parchment. Use a sharp razor blade or bread lame to score a C or X across the top, allowing the dough to expand during baking. Grasp the parchment handles and carefully lower the dough into the hot Dutch oven without touching the pot. PIC. 8
- Bake the bread: Reduce the oven temperature to 450°F (230°C). Cover the Dutch oven with its lid and bake for 30 minutes. Remove the lid and continue baking for another 10–15 minutes, or until the crust turns golden brown. PIC. 9 & 10
- Cool before slicing: Transfer the baked loaf to a wire rack and let it cool for at least 1 hour before slicing.
FAQ About Sourdough Bread
How do I know when my sourdough starter is ready to use?
Your starter should look bubbly, rise noticeably after feeding, and develop a mildly tangy aroma. A healthy starter that reliably doubles in size within 6–8 hours after feeding generally indicates readiness for baking. The float test alone doesn't reliably confirm readiness.
How do I feed my sourdough starter?
Keep some starter in a clean jar and add equal weights of starter, flour, and water. For example, mix 50 g of each, cover loosely, and leave at room temperature until bubbly and active. Feed regularly to maintain a healthy starter.
Can I bake sourdough bread without a Dutch oven?
Yes. You can use a baking stone or sturdy baking sheet instead, along with a separate source of steam to help develop a crisp crust and good oven rise. Baking temperatures and times may need adjustment for your setup.
What to Serve with Sourdough Bread
- Soups: Pair thick slices with Lentil Soup, Black Bean Soup, or Ravioli Soup. The crusty bread works well for dipping into broth.
- Eggs: Enjoy toasted slices with scrambled eggs, fried eggs, or poached eggs for breakfast or brunch.
- Sandwiches: Use cooled slices for grilled cheese, turkey sandwiches, or vegetable sandwiches. The chewy crumb holds up well to fillings.
- Spreads: Top warm slices with butter, fruit preserves, cream cheese, or savory spreads for a simple breakfast or snack.
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Easy Sourdough Bread Recipe
Freshly baked homemade Sourdough Bread combines a crisp, golden crust, chewy crumb, and mildly tangy flavor with four simple ingredients and an active starter.
Servings 8 slices or 1 large loaf
Calories239.8 kcal
Cost $ 0.30 per slice
Equipment
- 1 large bowl
- 1 Proofing basket/banneton
- 1 Dutch oven
- 1 Parchment Paper
- 1 Dough scraper (optional)
- 1 Rubber Spatula
Ingredients
- ½ cup active and bubbly sourdough starter
- 1 ½ cups + 1 tablespoon warm water
- 4 cups + 2 tablespoons white bread flour
- 2 ½ teaspoons fine sea salt
Instructions
Mix and Stretch the Dough
- Prepare the dough in the evening: Start approximately 2 ½ hours before bedtime to allow time for mixing and folding. The 8–10-hour bulk fermentation can take place overnight.
- Make the dough: In a large bowl, mix the sourdough starter and warm water with a rubber spatula until fully incorporated. Add the bread flour and salt, then mix thoroughly. Cover the bowl with a thin, damp towel, such as a tea towel or flour sack towel, and let the dough rest for 30 minutes.
- Stretch and fold: After 30 minutes, grab one side of the dough, stretch it upward, and fold it inward toward the center, similar to folding paper into an envelope. Continue around the dough approximately 4–5 times to complete one round.
- Repeat the folds: Let the dough rest for another 30 minutes. Repeat the stretch-and-fold process every 30 minutes for a total of four rounds over approximately 2 hours. If you can't complete all four rounds, you can proceed after the first round.
Bulk Fermentation and Shaping
- Bulk ferment: Cover the bowl with a dry, thin towel and let the dough rise at approximately 70°F (20°C) for 8–10 hours, or until it nearly doubles in size. Warm, humid conditions may shorten fermentation to less than 8 hours, and cooler temperatures may extend the rising time.Note: A straight-sided container makes it easier to monitor the dough's rise. Watch for changes in volume rather than relying entirely on the clock. If your kitchen feels cool, place the dough somewhere warmer, such as on top of the refrigerator or inside an unheated microwave or oven with the light on.
- Shape the dough: Gently turn the dough onto a lightly floured surface. Cup the sides with your hands to shape it into a round loaf. You can gently pull the edges outward and tuck them underneath to help tighten the shape. Use a dough scraper if needed, then let the dough rest for another 30 minutes.
- Proof the dough: Line an 8-inch (20-cm) bowl or banneton with a towel and lightly dust it with flour. Carefully transfer the dough to the prepared basket, seam-side up. Let it proof at room temperature for another 1–2 hours.
Score and Bake the Sourdough Bread
- Preheat the Dutch oven: Place the Dutch oven with its lid inside the oven and preheat to 550°F (290°C). Check the manufacturer's temperature limits before preheating.
- Prepare the parchment paper: Cut a piece of parchment paper large enough to fit beneath the dough, leaving enough excess on opposite sides to serve as handles. Check that the parchment can withstand the baking temperature.
- Score the dough: Once the oven reaches the required temperature, place the prepared parchment paper over the proofing basket and carefully invert the basket to release the dough onto the parchment. Use a sharp razor blade or bread lame to score a C or X across the top, allowing the dough to expand during baking. Grasp the parchment handles and carefully lower the dough into the hot Dutch oven without touching the pot.
- Bake the bread: Reduce the oven temperature to 450°F (230°C). Cover the Dutch oven with its lid and bake for 30 minutes. Remove the lid and continue baking for another 10–15 minutes, or until the crust turns golden brown.
- Cool before slicing: Transfer the baked loaf to a wire rack and let it cool for at least 1 hour before slicing.
Recipe Notes
If you won't bake for several months, spread your active sourdough starter thinly on parchment paper and let it dry completely. Store the dried flakes in an airtight container in a cool, dry place. Rehydrate and feed the starter until active before baking.
Storage and Reheating
Room Temperature: Store completely cooled sourdough bread in a bread box or airtight container at room temperature for up to 3 days. The bread tastes best on the day of baking. An airtight container keeps the crumb softer but may reduce the crust's crispness. Freezer: Wrap the completely cooled loaf in parchment paper, followed by plastic wrap, and place it in an airtight freezer bag. Freeze for up to 3 months. You can also slice the loaf before freezing to make individual portions easier to remove. Reheating: Toast individual slices straight from frozen or at room temperature. For larger pieces, thaw the bread and warm it in the oven until heated through and the crust turns crisp again.Nutrition
Calories: 239.8kcal | Carbohydrates: 48.3g | Protein: 7.9g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 730.4mg | Potassium: 62.6mg | Fiber: 1.6g | Sugar: 0.2g | Vitamin A: 1.3IU | Calcium: 11.2mg | Iron: 0.6mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
