Introduction

This best beginner sourdough bread recipe guides you through making a delicious loaf from an active sourdough starter. With simple ingredients and easy steps, you’ll enjoy homemade bread with a crisp crust and tender crumb.

A clear glass jar filled with bubbly, light beige sourdough starter covered with a piece of cloth tied around the rim sits next to two slices of sourdough bread. The bread has a golden-brown crust with a dusting of white flour and a soft, airy, pale cream inside with many small holes. All items are placed on a white marbled surface with a soft background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup active sourdough starter
1 ¼ cups lukewarm water
3 cups all-purpose flour
1 ½ teaspoons fine sea salt

Instructions

Step 1: In a large bowl, combine the sourdough starter and lukewarm water.
Step 2: Stir in the flour, then add the salt.
Step 3: Use a fork to mix everything until the dough becomes stiff, then use your hands to bring it together into a ball. Avoid kneading or overmixing.
Step 4: Place the dough ball back in the bowl, cover it, and let it rest for 30 minutes.
Step 5: After resting, stretch and fold the dough a few times and reshape it into a ball.
Step 6: Cover the dough with a clean, slightly damp dish towel and let it rise in a warm place overnight or until doubled in size, about 8 hours.
Step 7: Turn the dough out onto a floured surface. Fold it over a couple of times to tighten it into a ball, then let it rest for 15 minutes.
Step 8: Gently shape the dough into a ball again and place it into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Do not add too much flour or knead the dough.
Step 9: Cover and let the dough rise for 2-3 hours, or until doubled.
Step 10: Preheat your oven to 450°F (230°C). If using a Dutch oven, preheat it inside the oven for 30 minutes.
Step 11: Optionally, sprinkle a thin layer of cornmeal in the bottom of the Dutch oven to prevent over-browning.
Step 12: Carefully turn the dough out onto a sheet of parchment paper. Place the parchment and dough into the Dutch oven.
Step 13: Place the lid on the Dutch oven and bake for 20 minutes.
Step 14: Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy. For a softer crust, bake the entire time with the lid on.
Step 15: Transfer the bread to a cooling rack and allow it to cool completely before slicing.

Tips & Variations

Use lukewarm water around 75°F (24°C) to help the starter activate well during mixing.
For extra flavor, try substituting half of the all-purpose flour with whole wheat flour.
Letting the dough rise overnight slowly in the fridge can enhance flavor and make the timing more flexible.
If you don’t have a Dutch oven, bake the bread on a preheated baking stone with a pan of water to create steam.

Storage

Store sourdough bread at room temperature wrapped loosely in a clean kitchen towel for up to 3 days. To keep it longer, slice and freeze the bread in an airtight container or bag. Reheat slices in a toaster or oven to restore crispness.

How to Serve

The image shows several round loaves of crusty bread with a rough, cracked surface dusted with white flour. Each loaf has a golden-brown center with darker spots from baked seeds or grains, and rough, uneven edges. The layered texture includes a thick crust with deep cracks revealing a soft, airy inside. The breads sit closely together on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if my sourdough starter is not very active?

Make sure your starter is bubbly and has doubled in volume within 4-6 hours of feeding before using it. Feed it regularly with equal parts flour and water to keep it strong.

Can I use bread flour instead of all-purpose flour?

Yes, bread flour is a great substitute and can yield a chewier texture with a better rise due to its higher protein content.