How to Make Sourdough Bread

Sourdough bread is made with a natural starter, not regular yeast. You mix flour and water to grow the starter, then use it to make the dough. After some resting, folding, and rising time, the dough is baked into a crusty, chewy loaf with a slightly tangy flavor. It takes a bit of time, but the result is delicious homemade bread.

*in the video I double the ingredients

Part 1: Make a Sourdough Starter (Takes 5–7 Days)

You’ll need:

• Whole wheat or rye flour (unbleached)

• Filtered or non-chlorinated water

• A clean jar or container

• A spoon or spatula

Day 1:

• Mix 1/2 cup flour and 1/4 cup water in a jar. Stir until smooth. Cover loosely with a lid or cloth.

• Let sit at room temperature (20–24°C / 68–75°F).

Days 2–6:

• Each day, discard half of the starter and feed it with another 1/2 cup flour + 1/4 cup water.

• After 5–7 days, it should be bubbly, sour-smelling, and doubling in size within 4–6 hours of feeding. That means it’s ready to bake with.

Part 2: Make Sourdough Bread

You’ll need:

• 100g active sourdough starter (fed and bubbly)

• 375g water (lukewarm)

• 500g bread flour

• 10g salt

• Large bowl, Dutch oven or baking stone, proofing basket (optional)

Step 1: Mix

• In a bowl, mix 100g starter with 375g water until mostly dissolved.

• Add 500g flour and mix until no dry bits remain. Let rest 30 minutes (this is the autolyse).

Step 2: Add Salt

• Add 10g salt and gently knead into the dough.

• Cover and rest for 30 more minutes.

Step 3: Bulk Fermentation + Stretch & Folds

• Over the next 4–5 hours at room temperature:

  • Every 30 minutes, perform a stretch and fold: pull one side of the dough up and fold it over. Rotate the bowl and repeat 3 more times.

  • Do this 4–6 times total.

Step 4: Pre-shape and Rest

• Gently shape dough into a round ball. Let rest 20 minutes uncovered.

Step 5: Final Shape and Proof

• Shape into a tight ball and place seam-side up in a floured proofing basket or bowl.

• Cover and proof at room temp for 1–2 hours, or place in the fridge overnight (8–12 hours) for better flavor and easier scoring.

Step 6: Bake

• Preheat your oven and Dutch oven to 230°C (450°F).

• Turn the dough out onto parchment paper, score the top with a sharp blade.

• Transfer into the hot Dutch oven, cover, and bake:

  • 20 minutes with lid on

  • 25 minutes with lid off until crust is golden and crackly.

Step 7: Cool

• Let your sourdough cool completely (at least 1 hour) before slicing. This sets the crumb and improves texture.