Homemade Sourdough Bread Recipe

There’s nothing quite like the smell of freshly baked sourdough bread filling your home. That golden, crackly crust and the tender, tangy crumb make every bite worth the wait.

this Recipe

I first fell in love with sourdough during a snowy winter weekend when I decided to try making a loaf from scratch. Since then, it’s become a weekly ritual — deeply satisfying and surprisingly simple with a little patience. This recipe is easy to follow, even if you're just starting your sourdough journey.

Let’s dive into what makes this homemade sourdough so special.

Why You’ll Love This Homemade Sourdough Bread

Get ready to fall head over heels for a loaf that tastes like it came straight from an artisan bakery. Whether you're a novice or seasoned baker, this recipe is sure to become a staple.

First, this sourdough is made with just three ingredients — flour, water, and salt — plus your starter. That means no commercial yeast, additives, or preservatives. It’s clean, wholesome, and naturally leavened.

It’s also incredibly budget-friendly. Once you have an active starter, your cost per loaf drops to just a couple of dollars — far less than store-bought artisan bread.

Another big perk? It keeps longer than typical bread thanks to its natural fermentation. You’ll enjoy slices for days without worrying about it going stale too fast.

And let’s not forget the satisfaction. There’s something magical about transforming a sticky dough into a bubbling, beautiful loaf. The process is slow, but that’s part of the charm — and the flavor payoff is huge.

Now, let’s take a closer look at what goes into this rustic beauty.

Ingredient Notes

At its core, sourdough is simplicity perfected. Every component plays a vital role in building flavor and texture.

All-purpose flour or bread flour forms the base of your dough. Bread flour has a higher protein content, which helps build more gluten structure and results in a chewier crumb and better rise. All-purpose works too, especially if that’s what you have on hand — your loaf will be a bit softer and more tender.

The sourdough starter is what brings this bread to life. You’ll need an active, bubbly starter that’s been fed within the last 4–6 hours. If you’re new to sourdough, plan to maintain your starter for a week or two before baking your first loaf. This living ingredient adds tang, depth, and rise without needing any added yeast.

Water hydrates the flour and activates the fermentation process. Filtered or dechlorinated water is best to avoid harming the microbes in your starter. The temperature of your water also matters — aim for lukewarm to keep fermentation on track.

Salt may seem simple, but it’s essential. It strengthens the gluten network, improves the dough's texture, and balances out the sourness. Skipping the salt can lead to bland or overly tangy bread.

As far as equipment, you’ll need a large mixing bowl, a Dutch oven or lidded cast iron pot, and a kitchen scale. A bench scraper and proofing basket are nice bonuses but not essential for your first bake.

How To Make This Homemade Sourdough Bread

This recipe takes time — about 24 hours from start to finish — but most of that is hands-off. Plan ahead, and you’ll be rewarded with the perfect crust and crumb.

Start by feeding your sourdough starter the morning before baking day. You want it bubbly, active, and doubled in size by the time you mix your dough in the evening.

In the evening, combine the flour, water, and starter in a large bowl. Mix until no dry bits remain, then let it rest for 30 minutes in a process called autolyse. This helps the gluten begin to form before adding salt.

After the rest, sprinkle in the salt and incorporate it fully by kneading or using a pinch-and-fold method. Let the dough rest again and begin the bulk fermentation process — covering the bowl with a damp towel and letting it rise at room temperature overnight.

During the bulk fermentation, perform a series of stretch and folds every 30 minutes for the first 2–3 hours. This strengthens the dough without needing traditional kneading and gives it structure and lift.

In the morning, once your dough has roughly doubled in size, gently shape it into a tight round. Let it rest for 20 minutes, then do a final shaping and place it into a lightly floured banneton or bowl lined with a towel. Cover and refrigerate for at least 4 hours, or up to overnight.

When ready to bake, preheat your oven to 475°F with the Dutch oven inside. Turn the dough out onto parchment paper, score the top with a sharp blade, and carefully transfer it into the hot pot. Cover and bake for 20 minutes, then remove the lid and bake another 20–25 minutes until deep golden brown.

Let the bread cool completely before slicing. It’s tempting, but cutting too soon can result in a gummy interior. Patience pays off with every chewy, crusty bite.

Storage Options

Homemade sourdough stays fresh longer than most breads, thanks to its natural acidity. Store your cooled loaf at room temperature in a bread box, wrapped in a clean kitchen towel, or in a paper bag. Avoid plastic bags, which trap moisture and make the crust soggy.

For longer storage, sourdough freezes beautifully. Slice the loaf and freeze the pieces in a zip-top bag for easy single-serving toast anytime. You can also freeze the whole loaf, tightly wrapped in plastic and foil, for up to 2 months.

To refresh a frozen loaf, let it thaw at room temperature, then bake in a 350°F oven for 10–15 minutes to re-crisp the crust.

To reheat slices, a quick pop in the toaster brings back the warm, fresh-baked flavor and texture.

Variations and Substitutions

One of the best things about sourdough bread is its adaptability. Once you master the basic formula, you can have fun experimenting.

Try using whole wheat flour for a deeper, nuttier flavor. A blend of 50% whole wheat and 50% white flour works well and still gives you great oven spring.

If you love seeds or grains, mix in things like sunflower seeds, pumpkin seeds, oats, or flax during the final stretch and fold. These add texture and a nutritional boost.

You can also swirl in flavorings like roasted garlic, fresh herbs, or olives for a savory twist. Just be mindful of moisture content and adjust flour slightly if needed.

Feeling sweet? A touch of cinnamon and dried fruit like cranberries or raisins can turn your sourdough into a delightful breakfast loaf.

Don’t be afraid to experiment with hydration levels once you’re comfortable — higher hydration makes for a more open crumb but can be trickier to handle. Trust the process and let your hands learn as you go.

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