Bake at home · Sourdough

Simple Sourdough for Beginners

A basic naturally leavened loaf for home bakers who already have an active sourdough starter.

Prep30 minutes Cook45 minutes Total8 hours Yield1 medium loaf

Ingredients

Volume measures are approximate; weighing flour gives the most consistent result.

500 g bread flour or all-purpose flour (about 4 cups, spooned and levelled)
350 g room-temperature water (about 1 1/2 cups)
100 g active sourdough starter (about 1/3 cup; volume varies)
10 g fine salt (about 1 3/4 teaspoons)
A little rice flour or plain flour, for dusting

Ingredients for Simple Sourdough for Beginners

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Method

Make sure the starter is active and bubbly. The timing assumes a ready starter; creating one from scratch takes several days and is not included.
Mix water and starter in a large bowl. Add flour and stir until no dry patches remain. Cover and rest for 30 minutes.
Sprinkle the salt over the dough and work it in with damp hands. Cover and rest for 30 minutes.
Over the next 2 hours, complete 4 sets of stretch-and-folds about 30 minutes apart: lift one edge, stretch it gently, fold it over, and rotate the bowl.
Cover and let the dough continue its bulk rise until airy and roughly 50–75% larger. Depending on room temperature and starter activity, this may take another 2–4 hours.
Turn the dough onto a lightly floured surface, shape into a round and rest for 15 minutes. Tighten the shape gently, then place seam-side up in a floured bowl or proving basket.
Cover and proof for 1–2 hours at room temperature, or refrigerate overnight for a slower proof.
Heat a lidded Dutch oven or heavy oven-safe pot to 240°C (465°F). Carefully place the dough seam-side down on baking paper and score the top.
Bake covered for 25 minutes, then uncover and bake at 220°C (425°F) for about 20 minutes until deeply browned.
Cool on a rack for at least 1 hour before slicing.

Helpful tips

Use the dough’s appearance as well as the clock; fermentation moves faster in a warm room.
Handle a hot covered pot with dry oven mitts and keep it on a stable, heat-safe surface.

Common mistakes

A weak or inactive starter may not raise the dough well. Use a starter that is bubbly and recently fed.
Cutting the loaf before it cools can make its crumb gummy. Give it time to set.

Frequently asked questions

Do I need a sourdough starter for this recipe?

Yes. This recipe uses 100 g of active starter. Making a starter from scratch takes several days and is not included in the recipe timing.

Can I bake sourdough without a Dutch oven?

A heavy lidded oven-safe pot traps steam. Without one, bake on a preheated tray and add steam carefully, though the crust may differ.

Why is my sourdough dense?

The starter may be weak, the dough may need more fermentation, or shaping may have removed too much gas. Use a lively starter and watch the dough’s rise.