Here’s a simple and delicious Sourdough Bread recipe from scratch that doesn’t require any
commercial yeast—just your own sourdough starter!
Sourdough Bread Recipe
Ingredients:
● For the Sourdough Starter (if you don’t already have one):
○ 1/2 cup (60g) whole wheat flour
○ 1/4 cup (60ml) lukewarm water
○ 1/4 teaspoon honey or sugar (optional, to help start fermentation)
● For the Bread:
○ 1 cup (240g) sourdough starter (active and bubbly)
○ 1 1/2 cups (360ml) lukewarm water
○ 4 cups (480g) all-purpose flour (you can substitute some with whole wheat flour
for a denser loaf)
○ 1 1/2 teaspoons salt
Instructions:
Step 1: Make the Sourdough Starter (if you don't have one yet)
1. Day 1: In a clean jar or bowl, mix 1/2 cup of whole wheat flour with 1/4 cup of lukewarm
water. Stir until it forms a thick batter. Cover with a cloth or plastic wrap and leave it at
room temperature for 24 hours.
2. Day 2 to Day 7: Each day, discard half of the starter and feed it with 1/2 cup of flour (you
can use all-purpose or whole wheat) and 1/4 cup of water. Stir well, cover, and let sit for
another 24 hours.
○ By the 5th to 7th day, your starter should be bubbly, tangy-smelling, and ready to
use.
Step 2: Prepare the Sourdough Dough
1. Mix the dough: In a large bowl, combine 1 cup of your active sourdough starter with 1
1/2 cups of lukewarm water. Stir until well combined.
2. Add flour and salt: Gradually add 4 cups of all-purpose flour and 1 1/2 teaspoons of
salt. Mix until a sticky dough forms. You may need to use your hands to incorporate all
the flour.
3. Knead the dough: Transfer the dough to a floured surface and knead for 8-10 minutes
until it becomes smooth and elastic. You can also use a stand mixer with a dough hook
on low speed for about 5-6 minutes.
4. First rise (bulk fermentation): Place the dough in a lightly oiled bowl, cover it with a
damp towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or
until doubled in size. (This time may vary depending on the strength of your starter and
the ambient temperature.)
Step 3: Shape the Dough
1. Pre-shape the dough: Once the dough has risen, gently deflate it and shape it into a
round or oval shape, depending on your preference. Place it on a lightly floured surface
and cover it with a cloth.
2. Second rise (proofing): Let the dough rest for another 1-2 hours, or until it has puffed
up again. If you have a proofing basket (banneton), place the dough in it, seam side up.
If not, you can use a bowl lined with a well-floured cloth.
Step 4: Bake the Bread
1. Preheat the oven: About 30 minutes before baking, preheat your oven to 475°F
(245°C). Place a Dutch oven or baking stone in the oven while it heats up to create a
steamy environment for baking.
2. Score the dough: Before placing the dough in the oven, use a sharp knife or razor
blade to score the top of the dough. This allows the bread to expand evenly as it bakes.
3. Bake the bread: Carefully transfer your dough into the preheated Dutch oven (or onto a
baking stone) and cover it with a lid. Bake for 20 minutes, then remove the lid and
continue baking for another 25-30 minutes until the bread is golden brown and sounds
hollow when tapped on the bottom.
4. Cool: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour
before slicing.
Tips:
● Starter Maintenance: After you use your starter, remember to feed it daily with equal
parts water and flour to keep it active. You can store the starter in the fridge if you only
bake occasionally (feed it once a week).
● Adjusting the Rise Time: If your kitchen is cool, you may need to allow the dough to
rise for a longer time. You can also try a slow, overnight rise in the fridge for more flavor
development.
● Flavor Boost: For extra flavor, you can add a tablespoon of honey or sugar to the dough
for a subtle sweetness, or incorporate herbs or seeds like sunflower seeds for variety.
Enjoy your freshly baked, tangy, and chewy sourdough bread! 🍞
