Homemade Sourdough Bread Recipe

There’s something magical about the smell of freshly baked sourdough bread filling your kitchen. The crust crackles as it cools, while the tangy aroma invites you to tear off a warm piece and slather it with butter.

this Recipe

My love for sourdough began during a quiet weekend at home when I finally tackled my fear of starters and fermentation. What seemed intimidating at first turned into one of the most rewarding baking experiences I’ve ever had—and now, sourdough has a permanent place in my weekly routine.

This homemade sourdough bread recipe is rustic, deeply flavorful, and surprisingly simple once you get the hang of the rhythm. Let’s dive into what makes this loaf so special.

Why You’ll Love This Homemade Sourdough Bread Recipe

Get ready to fall in love with the process and the product. This sourdough recipe is more than just bread—it’s a cozy ritual and a kitchen staple all in one.

First, it’s made with just a handful of wholesome ingredients. No yeast, no additives—just flour, water, salt, and your starter. The long fermentation brings out deep, complex flavors that store-bought bread just can’t compete with.

It’s also a budget-friendly way to enjoy artisan-style bread at home. Once your starter is active, you can bake a beautiful loaf with pennies’ worth of ingredients.

And then there’s the texture. Expect a crunchy, golden crust and a soft, chewy interior full of those signature sourdough air pockets. It’s the kind of bread that begs for a smear of butter, a swipe of jam, or a dunk in soup.

Finally, making sourdough is a rewarding process that gets easier and more intuitive with time. Once you bake your first successful loaf, you’ll be hooked.

Ready to try it for yourself? Let’s talk ingredients.

Ingredient Notes

Great sourdough starts with simple, quality ingredients. Each one plays a specific role in developing the bread’s structure, flavor, and crust.

Flour is the backbone of your sourdough. I like using a combination of bread flour and whole wheat flour. Bread flour has more protein, which gives the dough strength and elasticity. A bit of whole wheat adds earthy flavor and boosts fermentation.

Water may seem like a basic ingredient, but it’s crucial to get the hydration right. Filtered or dechlorinated water works best because chlorine can inhibit your wild yeast. Aim for lukewarm water to help the dough ferment effectively.

Salt enhances flavor and helps control fermentation. I recommend using fine sea salt or kosher salt. Don’t skip it—salt also helps strengthen the gluten structure during long fermentation.

Sourdough starter is your natural leavening agent. It’s a mixture of flour and water that’s been fermented with wild yeast and bacteria. Make sure your starter is bubbly and active before mixing your dough—usually 4–6 hours after feeding.

While you don’t need fancy equipment, a few tools will make your life easier. A digital scale ensures accuracy, and a Dutch oven helps create that crusty, bakery-style loaf. You’ll also want a bench scraper and a proofing basket or bowl with a well-floured towel.

How To Make This Homemade Sourdough Bread

Making sourdough is a slow process, but it’s mostly hands-off and incredibly satisfying. Once you learn the steps, it becomes a relaxing routine that fits beautifully into your day.

Start by mixing your starter, water, and flour together in a large bowl. Use your hands or a wooden spoon to bring it into a shaggy dough. Let it rest for 30 minutes—this is called the autolyse and it helps the flour hydrate fully before you add the salt.

After the rest, sprinkle in the salt and mix thoroughly using a pinching and folding motion. You’ll then let the dough ferment at room temperature for several hours, performing stretch and folds every 30–45 minutes. These gentle folds help build gluten without kneading.

Once your dough has risen by about 50% and looks smooth and puffy, it’s time for shaping. Turn it out onto a lightly floured surface and shape it into a round or oval loaf, depending on your baking vessel. Let it rest for 20 minutes, then tighten the shape by folding and tucking the dough under itself.

Transfer your shaped dough into a well-floured banneton or bowl lined with a towel. Cover and place in the fridge overnight (8–16 hours) for cold proofing. This step slows fermentation and develops flavor while making the dough easier to score and handle.

The next day, preheat your oven to 475°F with your Dutch oven inside. Carefully turn the dough onto parchment, score the top with a razor or sharp knife, and transfer it to the hot pot. Cover and bake for 20 minutes, then uncover and bake for another 20–25 minutes until deeply golden.

Once baked, let the loaf cool completely on a wire rack. This helps the interior set and prevents gumminess. The hardest part is waiting to slice in!

Storage Options

Fresh sourdough keeps best at room temperature for up to three days. Store it in a paper bag or wrapped in a clean tea towel to maintain the crust. Avoid plastic, which traps moisture and makes the crust go soft.

For longer storage, slice the bread and freeze it in a zip-top bag with parchment between slices. This way, you can grab one piece at a time for toast or sandwiches. It’ll keep well in the freezer for up to two months.

If the crust softens over time, revive it by placing the loaf or slices in a 350°F oven for 5–10 minutes. It crisps up beautifully and tastes almost freshly baked again.

To reheat individual slices, pop them straight from the freezer into the toaster or a warm skillet. A quick toast brings back that fresh flavor and texture.

Variations and Substitutions

This sourdough recipe is a great foundation for creative spins and seasonal add-ins. Once you master the basic loaf, the sky’s the limit.

Try mixing in seeds or nuts like sunflower seeds, walnuts, or pumpkin seeds for added texture and flavor. Add them during the last stretch and fold phase so they’re evenly distributed.

You can also incorporate dried fruit, like cranberries, raisins, or chopped dates. Pair them with cinnamon or orange zest for a sweet, spiced variation perfect for breakfast.

Swap in different flours to experiment with flavor and structure. Rye flour brings a tangy complexity, while spelt gives a nutty, wholesome character. Just be aware that whole grain flours absorb more water and may ferment faster.

If you’re short on time, you can increase the starter percentage slightly to speed up fermentation—but be careful not to rush it too much or you’ll lose that deep flavor.

And if you're baking for a crowd, this recipe can be doubled and shaped into two loaves. Just make sure your Dutch oven is big enough, or bake them back-to-back.

Baking sourdough is an invitation to experiment, tweak, and enjoy the process. Every loaf tells a story—and once you bake your first, you’ll be eager to write the next chapter.

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