There’s nothing quite like a freshly baked loaf of homemade sourdough bread. With its crisp, golden crust, chewy texture, and deliciously tangy flavor, sourdough is one of those breads that tastes even better when you make it yourself.

The process takes time, but most of that time is hands-off. Once you understand how the sourdough starter, fermentation, folding, shaping, and baking work together, making beautiful sourdough bread becomes much easier.

What Is Sourdough?

Sourdough bread is made without commercial yeast. Instead, it relies on a sourdough starter, which contains naturally occurring wild yeast and beneficial bacteria.

The starter ferments the flour and water, producing carbon dioxide that helps the bread rise while also creating the characteristic slightly tangy flavor of sourdough.

Ingredients

For the Dough

500 g bread flour
350 g water
100 g active sourdough starter
10 g fine sea salt

This recipe produces approximately one medium-to-large loaf.

Optional

You can replace a portion of the bread flour with:

Whole wheat flour
Rye flour
Spelt flour

For a beginner loaf, however, keeping most or all of the flour as bread flour makes the dough easier to handle.

Equipment You’ll Need

Large mixing bowl
Kitchen scale
Dough scraper
Clean kitchen towel or bread cover
Dutch oven with lid
Parchment paper
Razor blade or bread lame
Cooling rack
Instant-read thermometer, optional

A kitchen scale is highly recommended because sourdough recipes are much more consistent when ingredients are measured by weight.

Step 1: Make Sure Your Starter Is Active

Before beginning the dough, your sourdough starter should be healthy and active.

A mature starter should:

Rise noticeably after feeding
Have bubbles throughout
Smell pleasantly sour, yeasty, or slightly fruity
Become active within several hours of feeding
Ideally double in volume after feeding

If your starter is sluggish, feed it and wait until it becomes active before starting your bread.

A starter that has recently peaked and is beginning to flatten can still work very well.

Step 2: Mix the Flour and Water

Add:

500 g bread flour
350 g water

to a large bowl.

Mix until all the flour is hydrated and no large dry patches remain.

The mixture will look rough and shaggy. That’s completely normal.

Cover the bowl and let it rest for approximately 30–60 minutes.

This resting period is commonly called an autolyse. It allows the flour to absorb water and helps gluten development begin naturally.

Step 3: Add the Sourdough Starter

Add:

100 g active sourdough starter

to the dough.

Use wet hands to gently squeeze, fold, and mix the starter into the dough until it is evenly distributed.

Don’t worry if the dough feels sticky at this stage.

Cover and let it rest for about 20–30 minutes.

Step 4: Add the Salt

Sprinkle:

10 g salt

over the dough.

Add a small splash of water if necessary and gently work the salt into the dough using your fingertips.

Pinch and fold the dough until the salt is completely incorporated.

The dough should gradually become smoother and more elastic.

Step 5: Begin Stretch and Folds

Instead of aggressively kneading the dough, sourdough is often developed through a series of stretch-and-folds.

With slightly wet hands:

Grab one side of the dough.
Stretch it upward gently.
Fold it over the center.
Turn the bowl.
Repeat on the remaining sides.

This is one complete round.

Perform approximately 3–4 rounds, spaced about 30 minutes apart.

For example:

12:00 — First fold
12:30 — Second fold
1:00 — Third fold
1:30 — Fourth fold

As fermentation continues, the dough should become smoother, stronger, and more elastic.

Step 6: Bulk Fermentation

After the final fold, leave the dough covered at room temperature for bulk fermentation.

This is one of the most important stages of sourdough baking.

The exact time depends heavily on:

Room temperature
Starter strength
Flour
Water temperature
Dough temperature

Rather than relying only on the clock, watch the dough.

Signs Bulk Fermentation Is Progressing

The dough should:

Become noticeably puffier
Develop bubbles
Feel lighter
Have a smoother surface
Increase in volume
Jiggle slightly when the bowl is moved

You don’t necessarily want the dough to double in size.

For many sourdough loaves, an increase of roughly 30–75% can be enough depending on dough temperature and fermentation conditions.

Step 7: Pre-Shape the Dough

Lightly flour your work surface.

Turn the dough out carefully.

Using a dough scraper, gently shape it into a loose round.

Avoid pressing all the air out of the dough.

Let the dough rest uncovered for approximately 15–30 minutes.

This is called the bench rest.

Step 8: Final Shaping

After the bench rest, shape the dough more tightly.

One simple method is:

Gently flatten the dough slightly.
Fold the bottom portion toward the center.
Fold the sides inward.
Fold the top down.
Roll or pull the dough gently toward yourself.
Create surface tension without tearing the dough.

The finished dough should have a smooth, relatively tight outer surface.

Step 9: Place Into a Proofing Basket

Generously flour a banneton or bowl lined with a clean kitchen towel.

Rice flour is particularly useful because it is less likely to stick to wet sourdough dough.

Place the shaped dough into the basket with the seam facing upward.

Cover it.

Step 10: Cold Proof

For better flavor and easier handling, place the covered dough in the refrigerator.

Allow it to proof for approximately 8–16 hours.

Cold fermentation slows the yeast activity while allowing flavor to continue developing.

An overnight proof is especially convenient because you can bake the bread the next morning.

Step 11: Preheat the Oven

Place your Dutch oven inside the oven.

Preheat to approximately:

240°C / 465°F

Allow the Dutch oven to heat thoroughly for at least 30–45 minutes.

A properly heated Dutch oven helps create the steam needed for a beautiful crust.

Step 12: Score the Dough

Remove the dough from the refrigerator.

Place it onto parchment paper.

Using a bread lame or very sharp razor blade, make one deep slash across the surface.

A simple long score is perfect for beginners.

The score gives the expanding dough a controlled place to open during baking.

Step 13: Bake the Sourdough

Carefully place the dough into the hot Dutch oven.

Cover with the lid.

First Stage

Bake covered at:

240°C / 465°F for approximately 20 minutes.

The covered environment traps steam and helps the loaf expand.

Second Stage

Remove the lid.

Reduce the oven temperature to approximately:

220°C / 425°F

Continue baking for another 20–30 minutes, or until the crust is deeply golden brown.

For a crispier crust, you can leave the loaf in the turned-off oven for a few additional minutes with the door slightly open.

Step 14: Let the Bread Cool

This step is extremely important.

Remove the loaf from the Dutch oven and place it on a cooling rack.

Allow it to cool for at least 1–2 hours before slicing.

Although the bread may smell irresistible, cutting it too early can result in a gummy interior because the crumb is still setting.

How to Tell When Sourdough Is Fully Baked

A properly baked loaf should have:

Deep golden-brown crust
Firm exterior
Hollow sound when tapped
Light, chewy crumb
No wet or gummy center

If using a thermometer, the center of the loaf is generally around 95–99°C / 203–210°F when fully baked.

Why Did My Sourdough Not Rise?

There are several possible reasons.

1. Weak Starter

If your starter isn’t sufficiently active, it may not produce enough gas to raise the dough.

Feed your starter regularly and use it when it is visibly active and bubbly.

2. Under-Fermentation

If the dough hasn’t fermented enough, it may be dense and difficult to shape.

Give it more time, especially if your kitchen is cool.

3. Over-Fermentation

If the dough ferments for too long, the gluten structure can weaken.

The dough may become extremely sticky, loose, and difficult to shape.

4. Cold Environment

Sourdough fermentation slows considerably in cooler temperatures.

If your kitchen is cold, fermentation may take significantly longer.

5. Too Much Water

High-hydration dough can be challenging for beginners.

If your dough feels impossible to handle, try reducing the water slightly in your next loaf.

Why Is My Sourdough Dense?

Dense sourdough can result from:

Weak starter
Under-fermentation
Incorrect dough temperature
Not enough gluten development
Poor shaping
Cutting the bread while still hot

Focus particularly on starter activity and bulk fermentation.

Why Is My Sourdough Gummy?

A gummy crumb can happen when:

The bread is underbaked
The dough was excessively hydrated
The loaf was cut while hot
Fermentation was not optimal

Always allow the loaf to cool completely before slicing.

How to Get a More Open Crumb

If you want those beautiful larger holes inside the loaf, focus on:

Strong active starter
Proper fermentation
Gentle dough handling
Adequate gluten development
Careful shaping
Correct hydration

Don’t simply add more water. Higher hydration makes dough more difficult to handle and does not automatically guarantee a better crumb.

How to Store Sourdough Bread

Once completely cool, store the loaf at room temperature.

For the best crust, avoid sealing freshly baked sourdough in a completely airtight plastic bag.

Instead, use:

Bread bag
Paper bag
Bread box
Clean kitchen towel

For longer storage, slice the bread and freeze it in an airtight freezer bag.

Frozen sourdough can be toasted directly from frozen.

Easy Sourdough Serving Ideas

Fresh sourdough is delicious with:

Butter and sea salt
Scrambled eggs
Avocado
Fried eggs
Cream cheese
Peanut butter
Jam
Honey
Grilled cheese
Soup
Chicken salad
Tuna salad

It also makes excellent French toast and sandwiches.

Beginner Sourdough Schedule

Here’s an easy example for an overnight loaf:

Morning

Feed your starter and allow it to become active.

Afternoon

Mix flour and water.

Rest.

Add starter.

Add salt.

Begin stretch-and-folds.

Evening

Complete bulk fermentation.

Shape the dough.

Place it into a proofing basket.

Refrigerate overnight.

Next Morning

Preheat Dutch oven.

Score the cold dough.

Bake covered.

Bake uncovered.

Cool completely.

Slice and enjoy.

Final Tips for Successful Sourdough

Use a kitchen scale.
Accurate measurements make sourdough much more predictable.

Watch the dough rather than the clock.
Fermentation times vary depending on temperature and starter strength.

Don’t panic about sticky dough.
Sourdough often starts sticky and becomes easier to handle as gluten develops.

Keep your starter healthy.
A strong starter is the foundation of good sourdough.

Don’t rush the cooling stage.
Let the bread finish setting before slicing.

Practice matters.
Your first loaf may not look perfect, but each bake teaches you how your flour, starter, kitchen temperature, and fermentation behave.

Sourdough Nutrition

Nutrition varies depending on the flour and exact recipe. For a loaf made with the quantities above, the entire loaf contains approximately:

Calories: 1,900–2,000
Carbohydrates: 380–400 g
Protein: 65–70 g
Fat: 5–8 g
Fiber: 12–16 g

These values are estimates and will vary according to the flour and starter used.

The Secret to Great Sourdough

The biggest secret isn’t a special ingredient—it’s learning to recognize when your dough is ready.

Once you learn how an active starter looks, what properly fermented dough feels like, how much the dough should rise, and how to create surface tension during shaping, sourdough becomes much less intimidating.