Homemade Sourdough Bread Recipe

There's something undeniably magical about the crackle of freshly baked homemade sourdough bread as it cools on your countertop. With its golden, blistered crust and pillowy, tangy interior, this bread is the kind of comfort food that instantly elevates any meal—or becomes the meal itself.

this Recipe

My journey with sourdough started during a rainy winter weekend, armed with nothing but flour, water, and a mason jar full of bubbly starter. What felt intimidating at first soon turned into a weekly ritual of peaceful kneading, slow fermentation, and the pure joy of slicing into a warm loaf straight from the oven.

Once you taste this naturally leavened bread, store-bought loaves just won’t cut it. Let’s dive into what makes this sourdough recipe a must-try for home bakers of all skill levels.

Why You'll Love This Homemade Sourdough Bread

This sourdough recipe isn’t just about delicious bread—it’s about embracing a rewarding, nourishing, and budget-friendly baking process.

First and foremost, the flavor is unbeatable. The tangy depth from a mature starter, paired with a crisp, caramelized crust and chewy crumb, makes every bite complex and satisfying. No commercial yeast can replicate the character of a well-fermented sourdough.

Surprisingly, it’s quite economical. With just flour, water, and salt, you can create an artisan-style loaf that rivals any bakery version—for a fraction of the cost. No fancy ingredients needed.

This recipe is highly flexible and beginner-friendly. While it does take time, most of it is hands-off, making it ideal for weekends or work-from-home days. Plus, with a bit of practice, you can adapt the hydration, mix-ins, and shapes to suit your taste.

It’s also better for your gut. Thanks to slow fermentation, sourdough may be easier to digest and gentler on blood sugar levels compared to commercial white breads.

Whether you’re baking for your family, for gifts, or simply for the joy of it, this recipe offers satisfaction at every stage—from mixing to that first warm slice.

Ingredients Notes

Sourdough bread is beautifully simple, but each ingredient plays a vital role in building structure, flavor, and rise.

Bread flour is the foundation of this recipe. Its higher protein content (around 12–14%) provides the strength needed for the dough to rise well and hold shape. You can substitute part of it with whole wheat or rye for extra flavor, but I recommend using at least 50% bread flour for best results.

Water hydrates the dough and helps form gluten. Use filtered or dechlorinated water if possible, as chlorine can inhibit fermentation. The amount used can be adjusted slightly based on your flour and environment, but a moderate hydration level of around 70–75% strikes a good balance between ease and open crumb texture.

Salt not only seasons the bread but strengthens the gluten structure and slows fermentation for more flavor development. Use fine sea salt or kosher salt, and make sure it’s fully dissolved into the dough.

Sourdough starter is the heart of the recipe. It should be bubbly, active, and recently fed before mixing. Your starter acts as both the leavening agent and the flavor enhancer, so don’t rush this part—good bread starts with a healthy starter.

No fancy tools are required, but having a few helpful items—like a kitchen scale, a Dutch oven or lidded cast iron pot, a bench scraper, and a proofing basket—will make your sourdough journey smoother and more enjoyable.

How To Make This Homemade Sourdough Bread

Creating this sourdough bread is a relaxed, multi-step process that rewards your patience with incredible results. Here’s how it unfolds:

Start by feeding your sourdough starter 4–6 hours before mixing your dough. You’ll know it’s ready when it has doubled in size and passes the float test (a spoonful floats in water). This ensures it has maximum rising power.

Next, mix together the flour and water, and let it rest for 30–45 minutes in a step called autolyse. This simple rest allows the flour to absorb water and begin gluten development before salt and starter are added. The dough will become more elastic and easier to work with.

Add your starter and salt to the autolysed dough. Mix thoroughly by hand or with a dough whisk until everything is incorporated. Over the next few hours, perform a series of stretch and folds every 30–45 minutes. This strengthens the dough without kneading and builds that chewy, airy texture we love.

After bulk fermentation (typically 4–6 hours, depending on room temperature), gently shape the dough and place it into a floured proofing basket or bowl. Cover it and let it rest in the fridge overnight for a long, cold ferment that boosts flavor and structure.

The next day, preheat your oven and Dutch oven to 475°F (245°C). Turn out the dough onto parchment, score the top with a sharp blade or lame, and carefully transfer it into the hot pot. Bake covered for 20 minutes to trap steam, then uncovered for another 25–30 minutes until deep golden brown.

From start to finish, the process takes about 24 hours—but most of that is inactive time. The result? A stunning artisan loaf with a crust that sings when tapped and a crumb that’s open, moist, and deeply flavorful.

Storage Options

Once your sourdough loaf has cooled completely, you can store it at room temperature in a bread box, paper bag, or wrapped in a clean kitchen towel for up to 3 days. Avoid plastic wrap, as it traps moisture and softens the crust.

For longer storage, slice the loaf and freeze it in a zip-top freezer bag with parchment between slices. This makes it easy to grab and toast individual portions as needed—no waste, no staleness.

If storing the whole loaf in the freezer, wrap it tightly in plastic wrap and then foil. It will keep well for up to 2 months. To serve, let it thaw at room temperature and reheat in a 350°F oven for 10–15 minutes to revive the crust.

To reheat individual slices, simply pop them into a toaster or warm them in a skillet. They'll crisp up beautifully, almost as good as fresh-baked.

Variations and Substitutions

One of the joys of sourdough baking is how customizable it can be. Once you’ve mastered the basic loaf, there’s no end to the variations you can explore.

For a nuttier flavor and heartier texture, swap in 20–30% whole wheat flour or rye flour. These flours add complexity and are rich in nutrients, but be mindful—they can ferment more quickly and produce denser results.

If you’re feeling adventurous, try folding in add-ins like roasted garlic, olives, shredded cheese, or dried fruit and nuts during the final stretch-and-fold. These mix-ins make for incredible flavor combinations and perfect gifting loaves.

Don’t have bread flour? You can still use all-purpose flour, though the loaf may have slightly less chew and rise. To compensate, try reducing hydration a bit to make the dough easier to handle.

Print