Homemade Sourdough Bread Recipe

There’s something magical about the smell of homemade sourdough bread baking in the oven. That golden, crusty exterior paired with a soft, airy interior is what dreams are made of—and it's surprisingly achievable in your own kitchen.

I started making sourdough during a cold winter when all I craved was a warm slice of bread slathered in butter. What began as a hobby quickly became a weekend ritual that grounds me in the most delicious way. Whether you're a seasoned baker or brand new to bread making, this recipe will walk you through each step with confidence and ease.

Ready to make your own perfect loaf of sourdough? Let’s dive in.

Why You'll Love This Homemade Sourdough Bread

Get ready to fall head over heels for this crusty, chewy, tangy loaf. Homemade sourdough bread isn’t just a satisfying baking project—it’s a truly rewarding experience.

First of all, this recipe uses just three basic ingredients—flour, water, and salt—plus your sourdough starter. That means no additives or preservatives, just wholesome, real food. It's a clean, minimalist approach that delivers rich flavor and incredible texture.

It’s budget-friendly, too. With only pantry staples and a bit of time, you can produce a bakery-quality loaf at home for less than a couple of dollars. No need to shell out $8 at the artisan bakery anymore.

What really makes sourdough special is the fermentation. The long rise time allows complex flavors to develop, giving it that signature tang and chewy crumb. It's a slower process, yes—but it’s worth every minute.

And once you’ve mastered the basics, the possibilities are endless. From seedy loaves to herbed variations or even a sweet cinnamon swirl, this recipe is the perfect foundation for experimentation.

Ingredients Notes

The beauty of this recipe lies in its simplicity, but each ingredient plays a crucial role in shaping your final loaf. Let’s break it down so you understand exactly what you’re working with.

Flour is the backbone of your sourdough. I use a mix of bread flour and whole wheat flour to get the best of both worlds—structure and flavor. Bread flour gives the loaf a strong gluten network, while whole wheat adds depth and a nutty aroma. You can use all bread flour if that’s what you have on hand.

Water may seem like just a filler, but its temperature and ratio make all the difference. Room temperature water works best for most kitchens. Too hot, and you’ll kill your starter; too cold, and fermentation slows dramatically. We’re going for that sweet spot—lukewarm and ready to mingle with your flour.

Salt not only adds flavor but also strengthens the gluten structure and controls fermentation. I prefer using fine sea salt because it dissolves evenly throughout the dough. Don’t skip or reduce the salt—your bread needs it to shine.

Sourdough starter is where the magic happens. If you’ve been nurturing your own starter, it should be bubbly and active before you use it. If you're just starting out, give it a few days of feeding until it's doubling in size regularly. A healthy starter is the lifeblood of sourdough.

As for equipment, a Dutch oven is highly recommended. It traps steam during baking, creating that gorgeous, crisp crust. You’ll also need a digital scale, a mixing bowl, and a clean kitchen towel or banneton for proofing.

How To Make This Homemade Sourdough Bread

Making sourdough takes time, but most of it is hands-off. Here’s a step-by-step guide to walk you through the process with confidence.

Begin by mixing your dough. In a large bowl, combine your flour, water, and sourdough starter. Stir until no dry patches remain, then let it rest for 30 minutes in a process called autolyse. This gives the flour time to fully absorb the water and kick-starts gluten development.

After resting, sprinkle the salt over the dough and gently knead it in with wet hands. This dough will be shaggy and sticky—don’t worry, that’s normal. Now begins the bulk fermentation stage, which lasts about 4 to 5 hours at room temperature. During this time, perform 3 to 4 stretch-and-folds at 30-minute intervals. Each time you’ll notice the dough becoming more elastic and structured.

Once bulk fermentation is complete and the dough has risen noticeably, it’s time to shape. Turn it out onto a lightly floured surface and gently form it into a round or oval loaf. Let it rest for 15–20 minutes, then do a final shaping to create surface tension. Place your dough seam-side up in a floured banneton or towel-lined bowl.

Cover and refrigerate the shaped dough for its final rise—this is called cold proofing. A long, slow fermentation in the fridge (anywhere from 8 to 18 hours) enhances flavor and gives the loaf better oven spring.

The next day, preheat your oven and Dutch oven to 475°F (245°C) for at least 30 minutes. When ready, carefully turn your dough out onto parchment, score the top with a razor blade or sharp knife, and transfer it into the hot Dutch oven. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown and blistered.

Once baked, let the loaf cool completely on a wire rack. This step is crucial—the crumb continues to set as it cools, and slicing too early will result in a gummy texture.

Total time from start to finish spans about 24 hours, but the hands-on time is under 90 minutes. Trust the process and you’ll be rewarded with a loaf that looks—and tastes—like it came from a professional bakery.

Storage Options

Homemade sourdough stays fresh longer than commercial breads, thanks to its natural acidity. After the loaf is completely cool, store it at room temperature in a paper bag or wrapped in a clean kitchen towel. This keeps the crust crisp for up to 2–3 days.

For longer storage, slice the loaf and freeze the slices individually on a baking sheet. Once frozen, transfer them to a zip-top bag. This way, you can grab a slice whenever you need it without thawing the entire loaf.

Avoid storing sourdough in plastic bags at room temperature—it makes the crust go soft and chewy in a not-so-good way. However, if you prefer a softer crust, it’s a personal preference and perfectly fine.

To reheat, simply pop a slice into the toaster or warm the whole loaf in a 350°F oven for 10 minutes to refresh that just-baked feel.

Variations and Substitutions

One of the joys of sourdough is how customizable it is. Once you’ve got the basics down, don’t be afraid to get creative with mix-ins, flours, and shapes.

For a nutty flavor, try replacing 20–30% of the bread flour with rye or spelt flour. These ancient grains bring a hearty depth and pair beautifully with the sour notes of the dough.

If you love texture, add seeds like sunflower, pumpkin, or sesame during the final stretch-and-fold. Toasting them beforehand enhances their flavor and adds a lovely crunch to each bite.

Looking for something sweet? Add a swirl of cinnamon sugar or chopped dried fruit before shaping. Just be mindful of hydration—the added sugar may speed up fermentation slightly.

You can also make mini sourdough rolls or baguettes using this same dough. Just shape them smaller and reduce baking time accordingly. Perfect for sandwiches or dipping into soups.

The key is to have fun and experiment. No two loaves are ever quite the same, and that’s part of the joy of baking sourdough at home.

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