Homemade Sourdough Bread Recipe

There's nothing quite like the smell of freshly baked sourdough bread filling your kitchen on a lazy weekend morning. With its crisp, golden crust and tangy, chewy interior, this bread brings bakery-quality results right into your own home.

My journey with sourdough began as a quarantine project that quickly turned into a weekly ritual. Once I mastered the process, I never looked back—and now, I want to share the exact recipe that made me fall in love with baking from scratch.

This recipe is perfect for beginners and experienced bakers alike. It requires just a handful of ingredients, a little patience, and the payoff is a loaf that’s deeply satisfying and oh-so-delicious.

Let’s dive into what makes this sourdough bread recipe a staple in our home.

Why You'll Love This Homemade Sourdough Bread

Get ready to meet your new favorite bread recipe. This homemade sourdough is more than just delicious—it's a fulfilling, sensory-rich baking experience.

First, this bread is unbelievably flavorful. The long fermentation process brings out a subtle tang and rich complexity that you just can’t get from store-bought loaves.

It’s also surprisingly simple to make. While sourdough has a reputation for being complicated, this recipe breaks it down into manageable steps with minimal fuss. No fancy tools, no stress—just good bread.

Another bonus? It’s budget-friendly. Flour, water, and salt are the core ingredients—meaning you can bake a beautiful artisan loaf for just pennies per slice.

Finally, this bread is incredibly versatile. Use it for sandwiches, toast, or simply tear off a warm hunk to dip into olive oil. It fits beautifully into any meal or moment.

Once you try it, you’ll see why this recipe has become a weekend ritual in so many households.

Ingredients Notes

What makes this sourdough bread shine is its simplicity. Just four key ingredients combine to create something magical when treated with care and time.

Flour is the foundation of the loaf. I recommend using a mix of unbleached bread flour and whole wheat flour. Bread flour gives the loaf a strong structure and chewy texture, while whole wheat adds depth and a hearty, nutty flavor.

Water might seem like the most basic component, but it plays a vital role in the dough’s hydration and fermentation. Use filtered or distilled water if your tap water is heavily chlorinated, as chlorine can inhibit the wild yeast in your starter.

Salt is essential for flavor and also helps strengthen the dough. I prefer fine sea salt—it dissolves well and enhances the taste without overpowering the sourdough’s natural tang.

Sourdough starter is the soul of the bread. It’s a mixture of wild yeast and bacteria cultivated from flour and water. A mature, active starter will create a good rise and beautiful flavor. If you don’t have one yet, you can easily make your own or get a bit from a friend or bakery.

As for equipment, you’ll need a large mixing bowl, a kitchen scale (for accuracy), a Dutch oven or heavy covered pot for baking, and ideally, a bench scraper and proofing basket. Don’t worry if you’re missing some items—you can adapt with what you have.

How To Make This Homemade Sourdough Bread

Making sourdough bread is a rewarding process that spans over a day or two, but don’t let that intimidate you. Most of the time is hands-off, and each step adds to the flavor and texture of the final loaf.

Start by feeding your sourdough starter about 4-6 hours before you plan to mix your dough. You’ll know it’s ready when it’s bubbly and has doubled in size. This ensures it’s active enough to leaven your bread properly.

Once your starter is ready, combine it with flour and water in a large bowl. Mix until there are no dry bits left—it’ll look shaggy and sticky at this point. Let it rest for about 30 minutes in a process called autolyse. This helps the flour absorb the water and begins gluten development naturally.

After the rest, add your salt and mix thoroughly. At this stage, you’ll begin a series of stretch-and-folds every 30 minutes over the next 2 hours. Instead of kneading, you’ll gently stretch the dough and fold it over itself. This technique builds strength and structure.

Next, let the dough bulk ferment at room temperature for 4-6 hours, or until it has roughly doubled in size. You should see some bubbles on the surface. Then shape the dough into a tight round and place it into a floured proofing basket or bowl. Cover and refrigerate overnight.

The next day, preheat your oven to 475°F (245°C) with your Dutch oven inside. When hot, transfer your dough to parchment paper, score the top with a sharp knife or lame, and carefully place it into the hot Dutch oven. Bake covered for 20 minutes, then uncover and bake another 20-25 minutes until deep golden brown.

Let the bread cool completely on a wire rack before slicing—this helps the crumb set properly. From start to finish, you’ll spend about 24 hours with the dough, but active time is only about 1 hour.

Storage Options

Sourdough bread stores remarkably well thanks to its natural acidity. Once fully cooled, keep your loaf at room temperature in a paper bag or wrapped in a clean kitchen towel. Avoid plastic bags, which trap moisture and make the crust soggy.

For longer storage, slice the loaf and freeze the pieces in a zip-top freezer bag. You can easily pull out individual slices and toast them straight from frozen.

If you plan to eat the loaf within 2-3 days, storing it cut-side down on a cutting board works surprisingly well. This keeps the crust crisp and the interior moist.

To reheat, simply pop a slice in the toaster or warm the whole loaf in a 300°F oven for 10 minutes. It’ll taste just like freshly baked!

Variations and Substitutions

The beauty of sourdough is its flexibility. Once you master the base recipe, the possibilities for customization are endless.

Want a nutty twist? Try folding in toasted walnuts and dried cranberries before shaping. This variation is perfect for breakfast or paired with cheese.

You can also add herbs and aromatics. Rosemary, thyme, roasted garlic, or caramelized onions all blend beautifully into the dough for a savory loaf.

For a heartier version, swap up to half of the bread flour with whole grain flours like rye, spelt, or einkorn. Each brings a different flavor and texture to your bread.

Don’t have a Dutch oven? No problem. Bake the loaf on a preheated baking stone or sheet with a tray of water in the oven to create steam.

Feel free to experiment and make this recipe your own. Sourdough is a living process, and every loaf tells a slightly different story—yours is just beginning!

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