Easy Beginner Sourdough Recipe Guide
There’s something special about the scent of fresh bread in your home. Making your own sourdough bread is more than baking. It’s a heartwarming ritual. If you’ve felt scared to try, this beginner recipe will help you.
We’ve made each step easy. Even if you’ve never baked before, you can make a beautiful sourdough. It will have a golden crust and be light and airy.
Starting this guide “beginner sourdough recipe”, remember, every great baker was once new. The first time you hear your bread crackle or slice into it will be amazing. Welcome to your sourdough adventure—let’s start.
Table of Contents
Introduction to Sourdough Baking
Sourdough baking has a long history, dating back to ancient times. It’s a fascinating culinary journey. The process uses wild yeasts and bacteria from the air, creating unique flavors and textures. Whether you’re starting with simple sourdough baking or looking for sourdough bread for beginners, it offers both challenges and rewards.
What is Sourdough Bread?
Sourdough bread uses a natural starter of flour and water instead of commercial yeast. This makes it different from regular bread. The fermentation process gives sourdough its tangy taste and chewy texture.
For beginners, sourdough might seem hard at first. But learning about the science behind it can make it easier to understand.
Sourdough Health Benefits
Sourdough bread is good for your health. The fermentation process makes it easier to digest than regular bread. The natural yeasts and bacteria break down gluten and phytic acid, which are hard to digest.
Also, sourdough has a lower glycemic index. This means it doesn’t raise blood sugar levels as much. It’s a healthier option, great for those watching their glucose levels.
Some sourdough baking tips can make your experience better. Keep your starter at 70°F to 75°F, let the dough rise until it doubles, and feed your starter daily. Following these tips can greatly improve your baking results. Enjoy your journey into simple sourdough baking.
Understanding Your Sourdough Starter
Starting your sourdough journey is exciting. But, the key to success is a healthy, active starter. Making an easy sourdough starter takes time and care. This section will help you understand the process.
Creating a Sourdough Starter from Scratch
To make a sourdough starter, you only need flour and water. Mix equal parts of each in a wide bowl. Leave it in a warm spot, like your fridge’s top, for wild yeast to grow.
After 24 hours, you might see bubbles. This means fermentation has started. By 48 hours, you’ll see more bubbles and a foamy top. Around 72 hours, your starter will be active, tripled in size, and frothy.
Using high-gluten bread flour, whole wheat flour, or organic rye flour can make your starter stronger. Adding honey can also help. The starter’s activity depends on the flour and temperature.
Maintaining Your Sourdough Starter
After your starter is ready, keeping it alive is important. Feed it once a week with a 1:1:1 ratio (starter: flour: water). For example, if your starter is 10 ounces, add 10 ounces of each.
Feeding twice a day can help if you bake often. Discarding half of your starter before feeding keeps it healthy. This prevents it from getting too big.
Keep your starter in a warm place and at a consistent temperature. This stops it from dying from too much heat or cold.
By following these tips, your sourdough starter will stay strong. Remember, patience and consistency are key. Happy baking!
Beginner Sourdough Recipe
Making homemade sourdough bread can seem hard, but it’s easy with a good guide. This recipe makes it simple, step by step. You’ll learn about the ingredients, how to mix them, and when to bake.
Essential Ingredients
Here’s what you need for this easy sourdough recipe:
- 190 grams of active sourdough starter
- 1060 grams of organic bread flour (12-12.5% protein content)
- 780 grams of purified room temperature water
- 4 teaspoons of fine artisan sea salt
These ingredients will make two perfect sourdough loaves. You’ll love making your own sourdough bread.
Step-by-Step Instructions
- Feed Your Starter: Feed your starter with 1/4 cup of starter, 1/4 cup of water, and 1/4 cup of flour. Let it double in size at 78ºF in 10-12 hours.
- Mix Ingredients: In a big bowl, mix starter, water, and flour. It should look shaggy. Let it rest for 30 minutes.
- Add Salt: Sprinkle salt over the dough and mix it in gently.
- First Rise: Let the dough rise for 3 to 5 hours at 67 to 73 degrees Fahrenheit. It should double in size.
- Stretch and Fold: Do stretch and folds every 30 minutes for the first 2 hours of the rise.
- Shape the Dough: After rising, shape the dough into two loaves. Use a banneton for the final proof.
- Final Rise: Let the shaped dough rise for another 1-2 hours until it puffs up.
- Preheat and Bake: Preheat your oven to 500ºF, then reduce it to 450ºF. Bake for 50 minutes with the lid on, then 10 minutes without.
- Cool Before Slicing: Let the bread cool for at least 2 hours before slicing.
Baking Schedule
Make sourdough baking fit your daily life with a clear schedule. Here’s a suggested timeline:
Activity | Time |
---|---|
Feed Sourdough Starter | 8:00 PM (Previous Day) |
Mix Dough and Autolyse | 8:00 AM |
Add Salt and First Rise | 8:30 AM – 1:30 PM |
Stretch and Fold | Every 30 minutes for the first 2 hours |
Shape Dough and Final Proof | 1:30 PM – 3:00 PM |
Preheat Oven | 3:00 PM |
Bake Sourdough Loaves | 3:30 PM – 4:30 PM |
Cool Bread | 4:30 PM – 6:30 PM |
Follow this schedule to bake sourdough loaves smoothly. Your homemade sourdough bread will be a hit.
Tools and Equipment You Need
To make perfect sourdough at home, you need the right ingredients and tools. The right baking equipment makes your baking smoother and your bread better. Here, we’ll list the basics every beginner needs for a sourdough recipe.
Recommended Equipment
First, a digital kitchen scale is essential. It ensures accurate measurements, which is vital for the perfect sourdough. Next, a Dutch oven is key. It helps create a perfect baking environment for a crispy crust and soft inside.

- A mixing bowl is needed to mix ingredients well. Stainless steel or glass is best.
- A bench scraper makes handling the dough easier. It saves time and effort.
- Several proofing baskets (bannetons) are needed for shaping the dough. They come in various sizes and materials. Use basket liners to prevent sticking.
- A scoring tool, or lame, is used to make precise cuts on the dough. This allows it to expand during baking.
- A Danish dough whisk is great for mixing dough without overdoing it.
- A bread proofing mat is helpful in cold places. It keeps the dough at the right temperature for fermentation.
Other useful items include a bread knife with a serrated edge. It helps slice the loaf cleanly without damaging it. Also, a bowl scraper is good for removing dough from bowls efficiently.
Mixing and Autolyse
Mixing sourdough dough and using the autolyse technique can make your bread better. You’ll learn how to mix ingredients well and why autolyse is key in a sourdough recipe.
Combining Ingredients
Mixing sourdough dough begins with knowing your ingredients. For this recipe, you need:
- 945g high-protein bread flour (90.0%)
- 105g freshly milled whole-grain Khorasan wheat or hard red whole-grain wheat (10.0%)
- 756g water 1 (levain, autolyse) (72.0%)
- 84g water 2 (mix) (8.0%)
- 21g extra-virgin olive oil (2.0%)
- 20g fine sea salt (1.9%)
- 68g ripe sourdough starter, 100% hydration (6.5%)
Begin by mixing the flours and water until there are no dry bits left. Mix at low speed for 2 minutes, then at speed 2 for 4 minutes. Add the rest of the water over 4 minutes. Then, mix in the olive oil for 2 more minutes.
The Autolyse Process
The autolyse process is a key sourdough tip. It lets the flour and water rest before adding salt and starter. This step helps develop gluten naturally, which is vital for the dough’s structure and texture. For our recipe, autolyse takes about 30 minutes to 1 hour.
During autolyse, enzymes break down starches into simple sugars. Proteins also arrange to form gluten. This makes the dough easier to handle and shape. It also helps with a better rise and crumb structure in the final loaf.
After autolyse, add the salt and sourdough starter. Mix them well into the dough. The dough should be around 78°F (25°C) for the best fermentation.
By following these steps, you’re ready for a successful sourdough baking journey. Your dough will be well-prepared for the bulk fermentation phase.
Bulk Fermentation
Bulk fermentation is a key step in making sourdough bread. It’s where the dough rises and gets its flavor and texture. Knowing the best timing and temperature is important. Also, mastering the stretch and fold technique is essential.

Timing and Temperature
For a great bulk fermentation, the right conditions are key. A beginner-friendly sourdough guide suggests a 8 to 12 hour fermentation. The best temperature is 78-82°F (25.5-28°C).
In warmer months, a shorter 8-9 hour rise is okay. But in cooler weather, a longer 12-hour rise is better. You can use a turned-off oven with the light on to keep the temperature steady.
The dough needs a 15-minute rest after mixing. Then, start the stretch and fold technique. A strong sourdough starter is vital for good results. Feed the starter within the last 7 days, even if it’s in the fridge.
Stretch and Fold Technique
The stretch and fold technique strengthens the dough gently. It’s a way to avoid kneading, which makes the bread light and airy. Start the first fold after a 15-minute rest.
Do each fold about every 2 hours. This way, you avoid overworking the dough. It’s a great method for beginners, as it’s easy to manage.
Fermentation Process | Duration | Temperature |
---|---|---|
Prep Time for Starter | 4-6 hours | N/A |
Bulk Fermentation | 6 hours | 70°F |
Cold Proofing | 24-30 hours | 36°F |
Total Time | 36-42 hours | N/A |
Water Required | 335g | |
Sourdough Starter Required | 100g | |
White Bread Flour Required | 550g | |
Salt Required | 10g | |
Minimum Cold Proofing Time | 24 hours | |
Maximum Cold Proofing Time | 30 hours | |
Baking Time with Dutch Oven Lid On | 20 minutes | |
Baking Time with Dutch Oven Lid Off | 20 minutes | |
Total Baking Time | 40 minutes | |
First Folding Session Duration | 15 minutes | |
Each Folding Session Interval | 2 hours | |
Time to Shape Dough | 10 minutes | |
Cooling Duration Before Cutting | 1-2 hours | |
Ideal Bake Temperature Range | 485-500°F |
Shaping the Dough
Shaping sourdough dough right is key to a perfect loaf. You need to create surface tension and use a banneton. These steps help your homemade sourdough bread look and feel great.
Creating Surface Tension
Creating surface tension is the first step in shaping sourdough dough. This is done by folding and rotating the dough. This builds strength and elasticity. Here’s how to do it:
- Place your dough on a lightly floured surface.
- Gently stretch the dough into a rectangle.
- Fold the edges towards the center, like an envelope.
- Rotate the dough and repeat the folding.
- Keep going until the dough is tight and smooth.
Doing this a few times helps get the right surface tension. This supports the dough’s structure during proofing and baking.
Using a Banneton
Using a banneton for the final proofing is a top tip. A banneton keeps the dough’s shape and helps create a beautiful crust. Here’s how to use it:
- Lightly flour the banneton to prevent sticking.
- Put the shaped dough into the banneton, seam side up.
- Cover the banneton with a damp cloth or plastic wrap.
- Let the dough proof at room temperature or in the fridge.
If you’re proofing in the fridge, let it go longer. This develops better flavor and structure. Your sourdough will look amazing, ready for scoring and baking.
Here’s a quick guide comparing proofing times:
Proofing Environment | Duration |
---|---|
Room Temperature | 2 hours |
Refrigerator | 12-24 hours |
Scoring and Baking
Sourdough scoring is key for your bread to grow right in the oven. It also makes your loaf look great. Learning to score well can really boost your baking skills.
Scoring Techniques
You need a sharp tool, like a razor or lamé, for scoring. Cut the dough about 1/3 inch deep. This helps it expand evenly without breaking.
Keep your cuts 2-3 inches long. This lets steam out and dough expand nicely.
- Classic Slash: A single, long cut down the middle of the loaf.
- Cross Cut: Two intersecting cuts for a traditional look.
- Wheat Stalks: Multiple angled cuts that imitate stalks of wheat.
Baking in a Dutch Oven
Baking in a Dutch oven keeps the crust crispy. Heat it to 450°F before adding the dough. Bake covered for 20 minutes to keep steam in.
Then, bake for 30 minutes without the cover for a golden crust. For extra crispiness, bake for 10 more minutes. The bread should be 190°F – 205°F inside.
Stage | Recommended Duration | Temperature |
---|---|---|
Initial Covered Bake | 20 minutes | 450°F (230°C) |
Uncovered Bake | 30 minutes | 450°F (230°C) |
Additional Crisping | 10 minutes | 450°F (230°C) |
Internal Bread Temperature | Check when done | 190°F – 205°F |
Scoring and Dutch oven baking are great for beginners. They help you get a pro-like result even if you’re new to sourdough.
Conclusion
Your journey with homemade sourdough bread has come full circle. You’ve learned how to make and care for an easy sourdough starter. You also know the basic tools and steps to bake your first loaf.
Understanding the timing and temperature for bulk fermentation is key. Mastering the stretch and fold method is also important. Perfecting your scoring and baking can take your bread-making to the next level.
This beginner sourdough recipe is all about simplicity and tradition. Using quality ingredients like King Arthur unbleached bread flour is essential. Keeping your water lukewarm and using a digital scale for accurate measurements can greatly improve your results.
Don’t be afraid to try new things and keep improving your skills. Homemade sourdough bread-making is a rewarding hobby. It leads to delicious bread and a deeper love for artisanal baking. Keep your sourdough starter alive and enjoy the endless possibilities. Happy baking!
FAQ
How do I create an easy sourdough starter from scratch?
What are the health benefits of homemade sourdough bread?
Why is autolyse an important step in simple sourdough baking?
How do I maintain my sourdough starter?
What is the best way to shape sourdough dough for beginners?
What equipment is essential for a beginner sourdough recipe?
What is the stretch and fold technique?
How do I score sourdough bread before baking?
What is the benefit of baking sourdough bread in a Dutch oven?
How long does bulk fermentation take for sourdough bread?
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