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Beginner’s Sourdough Bread

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1-2 days
  • Yield: 1 loaf (serves 6–8)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Beginner’s Sourdough Bread recipe guides first-time bakers through the process of creating a rustic, tangy loaf with a crispy crust and airy crumb using a homemade sourdough starter.

Ingredients

  • 1/2 cup whole wheat flour (for starter)
  • 1/2 cup water, filtered or non-chlorinated (for starter)
  • 1/4 teaspoon active dry yeast (optional, for starter)
  • 1 1/2 cups active sourdough starter
  • 1 1/2 cups all-purpose flour (plus extra for dusting)
  • 1 cup warm water
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional)

Instructions

  1. Make the Starter: In a jar, mix 1/2 cup whole wheat flour and 1/2 cup water. Stir, cover loosely, and let sit at room temperature for 24 hours.
  2. Feed the Starter: Discard half, then add 1/2 cup flour and 1/2 cup water daily for 5–7 days until bubbly and fragrant.
  3. Mix the Dough: In a bowl, combine 1 1/2 cups active starter, 1 1/2 cups flour, and 1 cup water. Stir to form a rough dough.
  4. Add Salt and Sugar: Add salt and optional sugar, then knead for 5–7 minutes until smooth and elastic.
  5. Let Rest: Cover dough and let it rise for 1–2 hours until doubled in size.
  6. Shape the Dough: Punch down dough, turn onto floured surface, and shape into a round or oval loaf.
  7. Final Proof: Place dough in a floured proofing basket or lined bowl. Cover and let rise 2–4 hours or refrigerate overnight.
  8. Preheat Oven: Heat oven to 450°F (230°C) with a Dutch oven inside.
  9. Score the Dough: Flip dough onto parchment, score the top with a sharp knife or lame.
  10. Bake: Place dough in Dutch oven. Cover and bake for 30 minutes, then uncover and bake 15–20 minutes more.
  11. Cool: Remove bread and let cool on wire rack for at least 30 minutes before slicing.

Notes

Use filtered or non-chlorinated water for best fermentation results.Refrigerating the dough overnight enhances flavor and texture.Scoring the dough helps control expansion during baking.Ensure the starter is active and bubbly before using.

Nutrition

  • Serving Size: 1 slice (1/8 loaf)
  • Calories: 150
  • Sugar: 0.5g
  • Sodium: 290mg
  • Fat: 0.5g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://lisarecipe.com/beginners-sourdough-bread/