Easy Sourdough Bread for Beginners

This easy sourdough bread for beginners can be made perfectly with  measuring cups... No kitchen scale required! 

Sourdough bread, with its tangy flavor and signature crust, is a popular choice for bread lovers. While it may seem intimidating to new bakers, the process can be surprisingly simple. This guide will walk you through the basics of making sourdough bread, from creating your starter to baking your first loaf.

Creating Sourdough Starter

The heart of sourdough bread is the starter, a vibrant community of wild yeast and bacteria that replace commercial yeast. Creating a starter takes time and patience, typically several days to a week depending on the temperature of your kitchen and feeding schedule. It's a rewarding process that unlocks the world of sourdough baking!

Here's a basic overview:

1. Mix equal parts flour and water in a jar. Use unbleached all-purpose flour and filtered or bottled water.
2. Let the mixture sit at room temperature for 24 hours. Cover the jar loosely with a lid or cloth.
3. Discard half of the mixture and add equal parts fresh flour and water. This "feeding" process encourages your starter to grow and thrive.
4. Repeat this process daily for 5-10 days, or until your starter shows signs of natural yeast activity, like bubbling and doubling in size!
5. Observe your starter for signs of activity, such as:
   • Bubbles: Tiny bubbles appearing and rising to the surface.
   • Increased volume: The starter should double in size after feeding.
   • Sour aroma: A pleasant, slightly sour smell will develop.

Note: Discarding half the starter during feedings might seem wasteful, but it helps maintain a manageable amount and encourages the growth of fresh yeast and bacteria. You can compost the discarded starter or use it in recipes like pancakes or waffles.

Floating Test - Passing the float test or when your starter doubles in size is a good indicator that its ready to use! 

Learn more about how to make your own starter here!

Easy Sourdough Bread Recipe

Once your starter is active, you can use it to bake your first loaf of sourdough bread.  The more you use and feed your starter the stronger it will get and the better your bread will be! Before you start making your first load, you'll need to create 2 full cups of active sourdough starter to use in this recipe. To do that, just add 1 cup of all purpose flour and 1 cup of filtered water to your starter and give it a stir. Let the starter sit on the counter till nice and bubbly. Watch me make this sourdough bread recipe on this Youtube video!

Sourdough Recipe Ingredients

• 2 cups (266 grams) active starter. You can also use a mixture of whole wheat flour and different flours, but for your first few loaves, I recommend using all purpose!
• 1 cup warm water, NOT hot (222 grams of water)
• 3 cups of sifted all purpose flour, or bread flour (155 grams)
• 11 grams salt

Step-by-step Instructions

1. Mix the starter and water in a large bowl.
2. Add the flour to the water and starter mixture. Use your hands or a dough whisk to combine until shaggy.
3. Autolyse - Cover the bowl with plastic wrap or a clean towel and let the dough rest for an hour.
4. Add salt and knead the dough. Knead for 5-10 minutes until the dough is smooth.
5. Bulk fermentation. Place the dough in a greased bowl, cover it, and let the dough rise at room temperature for several hours, performing stretch and folds every 30 minutes to an hour. If it's cold, place your dough in a warm place to rise (about 75 degrees F.)

Bulk Fermentation: The Key to Sourdough Success

• What is bulk fermentation?  It's the first rise (after mixing your dough) where it develops flavor and structure. Think of it as the dough slowly inflating like a balloon.
• How long does it take?  This depends on your room temperature and recipe. Warmer dough rises faster. A good starting point is 4-6 hours.
• Signs your dough is ready:
  • Has doubled in size.
  • Feels airy and bubbly.
  • Holds its shape slightly when gently poked.
• Stretch and folds: Why bother?
  • Builds strength in your dough.
  • Helps trap air for a better rise.
  • Gives your bread that classic sourdough texture.

Let's do a stretch & folds

• Wet hands slightly. This prevents your dough from sticking.
• Grab one edge of the dough. Gently stretch it up and fold it over the center.
• Rotate your bowl a quarter turn. Repeat the stretch and fold on a different side.
• Keep going. Do this around all sides of the dough (4-5 times in total).
• Rest and repeat. Cover the dough and let it rest for 30 minutes to an hour. Repeat the stretch and fold process a few times during bulk fermentation.

Remember: Sourdough is a journey! Be patient and observant. You'll learn to read your dough's cues over time.

1. Shaping. Shape the dough into a round loaf. To build surface tension, after your last set of folds, gently push and pull the dough ball back and forth on a lightly floured work surface, creating a smooth, tight surface.
2. Final Rise - Place dough in a floured banneton or proofing basket, dust the top with a little flour and cover with a clean towel or plastic bag. Let bread dough rise for at least 4 hours or overnight in the refrigerator. 
3. Preheat - The following morning PREHEAT your oven with Dutch oven inside to 450°F (230°C)
4. SCORE - After slow proofing in fridge, or the next day, cut a 1.5 foot - 2 foot piece of parchment paper. Gently turn bread dough out onto the parchment. Dust with flour and use a razor blade to score the top of the dough, just cutting through the top layer of dough.
5. Place Dough - Lift scored dough by the parchment paper, and place it in the hot Dutch oven with the parchment paper, and place the hot lid on top.
6. Baking. Bake the loaf (in the dutch oven, for 30 minutes covered in a Dutch oven, then another 20 minutes uncovered, until golden brown.

Baking Equipment

Large Bowl

5 Quart Dutch Oven with lid that can go into your oven.

Parchment paper

Plastic wrap

Clean Towel

Proofing basket or bowl.

Bench scraper is handy but not necessary,

Kitchen scale is a good thing but not necessary with this recipe.

Tips for Beginner Sourdough Bakers

• Be patient: Sourdough thrives on time, not perfection. Don't get discouraged if your starter takes longer than expected or your first loaf isn't a masterpiece. Enjoy the process and learn from each bake.
• Temperature matters: A warm (around 70°F) environment encourages starter activity and dough rise. If your kitchen is cool, find a warm spot for your dough using a proofing box or placing it near a warm appliance.
• Less is more: Resist the urge to over-knead your dough. Sourdough is different from other breads and requires gentle handling. Over-kneading can make the bread tough.
• Measuring: While using a scale is ideal for precise measurements, measuring cups can work for beginners. Just be mindful of scooping flour gently and not packing it in the cup.
• Learn to "read" your dough: Pay attention to the dough's consistency, rise, and bubbles. These clues tell you when your starter is ready, when bulk fermentation is complete, and when your bread is ready to bake.
  Instead of relying on clocks, learn to "read" your dough's signs. Here's what to watch for:
  • Starter: Look for bubbles and doubling in size. It should be bubbly and smell slightly sour when ready to use.
  • Bulk Fermentation: The dough should double in size, feel light and bubbly, and hold its shape slightly when poked gently.
  • Shaping: Before shaping, the dough should be puffy and springy. When gently pressed, it should bounce back slowly.
  • Final Proof: After shaping and proofing, the dough should increase slightly in size and feel slightly pillowy to the touch... These are just general guidelines, and your dough might not follow them exactly. Practice and experience will help you understand your own dough's unique "language"!
• Don't be afraid to experiment: Once you master the basics, explore different flours, flours-to-water ratios, and baking techniques to personalize your sourdough journey.

Troubleshooting Common Problems

Don't worry, even experienced bakers encounter challenges! Here are a few common issues beginners face, along with solutions to get your sourdough journey back on track:

Common Issues

• My starter isn't bubbly or rising after several days:
  • Possible reasons: Not enough warmth, inconsistent feeding schedule, using the wrong flour type.
  • Solutions: Try placing the starter in a warmer spot (around 70°F), feed it consistently twice a day, and use unbleached all-purpose flour.
• My dough is too sticky and difficult to handle:
  • Possible reasons: Added too much water, under-developed dough.
  • Solutions: Add a tablespoon of flour at a time until the dough becomes manageable, but avoid over-kneading.
• My dough isn't rising during bulk fermentation:
  • Possible reasons: Cold environment, under-active starter, not enough bulk fermentation time.
  • Solutions: Ensure your dough is in a warm environment (around 70°F), use a healthy and active starter, and allow for enough bulk fermentation time (typically 4-6 hours, but can vary).

Less Common Issues

• My bread is dense and gummy:
  • Possible reasons: Under-fermented dough, not enough oven spring.
  • Solutions: Ensure your dough doubles in size during bulk fermentation and proofing. You can also try a longer baking time with steam in the initial stage.
• My bread cracks excessively after scoring:
  • Possible reasons: Over-proofed dough, dry dough, scoring too deeply.
  • Solutions: Pay close attention to proofing times and adjust accordingly. Ensure your dough maintains slight moisture. When scoring, use a light touch and only cut through the top layer.
• My bread has a burnt bottom:
  • Possible reasons: Oven temperature too high, baking sheet material, not using a Dutch oven.
  • Solutions: Lower your oven temperature slightly, consider using a baking stone or pizza stone for even heat distribution, or bake your bread in a Dutch oven for the initial stage to trap steam and prevent burning.
• My bread doesn't brown evenly:
  • Possible reasons: Uneven oven temperature, uneven shaping, not enough steam during baking.
  • Solutions: Rotate your bread halfway through baking for even browning, ensure your dough is shaped into a tight boule (round loaf), and consider using steam during the initial baking stage. Dutch ovens with the lid on hold in steam... If you aren't using a dutch oven you can: 
  • Spray the oven with water just before placing the bread in: This creates a short burst of steam.
  • Place a pan filled with ice cubes on the bottom rack of the oven: As the ice melts, it will create steam. (Safety note: Be careful not to spill water on the oven floor, which can crack.)

Recipe Card

If you tried this recipe, I’d love 5 stars! Let me know how it turned out in the comments! And tag me on Instagram with your Loaf!

Sourdough Recipes

How to Make Sourdough Starter

Sourdough Banana Bread

Easy Sourdough Zucchini Bread

Sourdough Sugar Cookies - Cut Out Cookies