Simple Beginner's Guide to Sourdough

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The internet has overcomplicated sourdough baking, deterring many everyday bakers from giving it a try. As a busy mom, I don’t have time to worry about perfect ratios, hydration percentages, or complicated techniques like creating a levain. I simply feed my starter, mix my dough, do a few stretch and folds, and bake. The result? Delicious homemade sourdough bread for my family with minimal fuss.

I hope this guide inspires busy people to embrace sourdough baking. It’s not as complicated as it seems, and you can absolutely fit it into your schedule. If our ancestors could make sourdough bread without kitchen scales or fancy Dutch ovens, we can too!

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What Is Sourdough?

Sourdough is a naturally fermented bread made using a combination of flour, water, and wild yeast. Before the invention of commercial yeast, sourdough was the primary method of leavening bread. The fermentation process, driven by lactic acid bacteria and wild yeast, gives sourdough its characteristic tangy flavor and complex texture.

How Does It Work?

The magic of sourdough lies in its fermentation. When flour and water mix, wild yeast and bacteria begin to consume the natural sugars in the flour, producing carbon dioxide and organic acids. This process makes the dough rise and develops sourdough’s signature flavor.

Health Benefits of Sourdough

Sourdough bread isn’t just delicious—it’s also packed with health benefits:

Easier to Digest: The fermentation process breaks down gluten and phytic acid, making sourdough easier to digest than regular bread.
Supports Gut Health: The lactic acid bacteria in sourdough may promote gut health by supporting beneficial microbes in the digestive system.
Lower Glycemic Index: Sourdough bread has a lower glycemic index than many other breads, helping regulate blood sugar levels.
Nutrient-Rich: The fermentation process makes minerals like magnesium, iron, and zinc more bioavailable.

(Source: Colorado State University Extension)

What Is a Sourdough Starter and How Do I Get One?

A sourdough starter is a mixture of flour and water that captures wild yeast from the environment to naturally leaven bread. Over time, this mixture ferments and becomes the foundation for making sourdough bread.

How to Get a Starter

Make Your Own – I have a foolproof sourdough starter recipe that you can follow to create your own.
Buy One – Many bakeries and online shops sell mature sourdough starters. Ballerina Farms, for example, offers a robust starter that’s ready to use.
Get One from a Friend – If you know someone who bakes sourdough, they can share a portion of their starter with you.

Feeding Your Starter

Feeding your starter regularly keeps it active and healthy. While many people follow specific ratios, I take a more relaxed approach. I simply add flour and water until I get a thick, pancake-batter consistency.

I also don’t bother with the float test (placing starter in water to see if it floats). Instead, I rely on visual cues: if my starter is doubling in size within 12 hours and bubbling, it’s ready to use.

When I’m not baking, I store my starter in the fridge. When I’m ready to use it, I take it out, let it come to room temperature for an hour, and then feed it.

Need a step-by-step guide? Check out my detailed post on How to Feed a Sourdough Starter for tips and tricks to keep your starter thriving.

Essential Sourdough Terminology

Here are the only terms you really need to know:

Autolyse – The resting period after mixing flour and water, allowing enzymes to begin breaking down the flour.
Bulk Ferment – The first long rise of the dough, during which it develops strength and structure.
Proof – The final rise before baking.
Score – Making cuts on the dough’s surface to control how it expands in the oven.
Hooch – A layer of liquid that forms on top of an unfed starter, indicating hunger.
Discard – The portion of the starter you remove before feeding (though I never discard mine!).

Essential Tools (And Substitutes)

You don’t need fancy equipment to bake sourdough. Here are the basics:

Mason Jars – Store your starter in any glass jar, even an old pasta sauce jar.
Mixing Bowls – Glass or ceramic are best; some people avoid metal due to possible reactions.
Banneton Basket – Used for proofing dough, but you can substitute with a tea towel-lined bowl.
Lame (Scoring Tool) – A sharp knife works fine if you don’t have a lame.
Dutch Oven – Creates steam for a perfect crust. Alternatively, use a baking sheet with ice cubes.
Plastic Bags – I proof my dough in reusable turkey brining bags or even grocery bags.
Kitchen Scale – Not essential, but useful for consistency.

I’ve listed the absolute essentials here, but you can find my complete list of sourdough baking tools in this full post.

Step-by-Step Guide to Making Sourdough

1. Feed Your Starter

Feed your starter 8-12 hours before baking so it’s bubbly and active.

2. Mix the Dough

Combine flour, water, and starter. Sprinkle salt on top and let the dough autolyze for an hour.

3. Stretch and Fold

Do stretch-and-folds every hour for 5 hours to build gluten structure.

4. Bulk Fermentation

Let the dough ferment until it’s nearly doubled in size (typically 6-12 hours, depending on temperature and starter strength).

5. Pre-Shape and Rest

Gently shape the dough into a round, let it rest for 30 minutes.

6. Final Shape and Proof

Shape the dough and place it in a floured banneton or lined bowl. Refrigerate overnight for better flavor and structure.

7. Bake

Preheat your oven to 475°F with a Dutch oven inside. Score the bread and bake for 20 minutes with the lid on, then 20 minutes with the lid off for a crispy crust.

Sample Sourdough Schedule for a Mom

Here’s how sourdough baking looks in my busy schedule:

10 PM (Night Before): Feed your starter.
10 AM (Next Morning): Mix the dough and let it autolyze for an hour (or longer if you get distracted).
Throughout the Day: Perform 3-4 stretch and folds.
8 PM: Shape the dough and refrigerate overnight in a plastic bag (no preshaping for me!).
10 AM (Following Day): Preheat the oven (with the Dutch oven inside).
Bake and Cool: Bake for 40 minutes, cool for at least an hour before slicing.

Sample Sourdough Schedule for Working Full-Time

When I worked full-time, I followed this routine:

7 AM: Feed the starter.
6 PM: Mix the dough (skipping autolyse) and perform stretch and folds until 10 PM.
7 AM (Next Day): Shape and refrigerate.
6 PM: Preheat the oven with the Dutch oven inside.
7 PM: Bake, cool for at least an hour.

In both schedules, I make a few shortcuts, but the results are always edible! This shows you that even busy moms can fit sourdough baking into their lives.

How Long Should Bulk Fermentation Be?

Bulk fermentation depends on room temperature and starter strength. Warmer temperatures speed up fermentation, while cooler ones slow it down. Over time, you’ll learn how your dough behaves by keeping notes and adjusting.

While this guide gives a basic intro, you can learn everything you need to know about sourdough bulk fermentation in this full post.

Troubleshooting Common Issues

Dense Bread? Your dough may be under-fermented. Try extending bulk fermentation.
Flat Loaf? It may have over-fermented or needed a better gluten structure from stretch-and-folds.
Too Sour? Reduce fermentation time or use a younger starter.

Simple Sourdough Bread Recipe

Yield: 1

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 1 day

Total Time: 1 day 55 minutes

This easy sourdough boule recipe is perfect for busy moms who want homemade bread without the stress of perfection. With simple steps and helpful tips, you can fit sourdough baking into your schedule and enjoy fresh, delicious bread. No fancy techniques needed—just practical advice to make sourdough work for you!

Ingredients

100g active starter (about 1/2 cup)
400g water (about 1 2/3 cups)
520g bread flour (about 4 cups)
10g salt (about 2 teaspoons)

Instructions

Mix starter, water, and flour until a shaggy dough forms.
Sprinkle salt over the mixture and let it autolyse for 1 hour.
After autolyse, perform your first stretch and fold. To do this, grab one edge of the dough, stretch it up, and fold it over the center. Repeat for all four sides.
Continue stretching and folding every hour until the dough has doubled in size.
Pre-shape the dough: Gently fold the dough into a round shape and let it rest for 30 minutes. Then, do the final shape (tuck the edges underneath).
Generously flour the dough, place it in a banneton basket, and refrigerate overnight.
Preheat the oven (with the Dutch oven inside) to 475°F for 1 hour.
Take the dough out of the fridge, score the bread, and place it in the preheated Dutch oven.
Bake for 20 minutes covered, then remove the lid and bake for another 20 minutes uncovered.
Let cool completely.

Notes

Starter Health

Ensure your starter is active and bubbly before starting the recipe. If your starter isn’t quite ready, it might not give the dough the rise it needs.

Flour Choice

You can use all-purpose flour, but bread flour is preferred because it has a higher protein content, which helps the dough rise better and results in a chewier texture.

Stretch and Fold

Three stretch and folds are the minimum I’ve found that work without compromising the gluten structure. This ensures the dough has enough strength to rise properly while staying manageable. You can always add more folds if you have the time, but even just three will give you a great result.

Room Temperature

If your kitchen is cooler, the dough will ferment slower. You might need to extend the fermentation times, especially during bulk fermentation. If it’s warmer, the dough will ferment faster, so keep an eye on it to avoid over-proofing.

Dough Consistency

If the dough feels too sticky when mixing, add a little more flour. Sourdough dough can be a bit sticky, but it should be manageable. If it's too dry, add a bit more water.

Shaping Tip:

When shaping the dough, be gentle to avoid deflating the dough too much. The goal is to keep as many air pockets as possible to get a nice, open crumb.

Baking in a Dutch Oven

If you don’t have a Dutch oven, you can use a regular baking sheet, but a Dutch oven helps create the steamy environment needed for a crisp crust. If using a baking sheet, cover the dough with a bowl or large pot during the first half of baking to mimic the steam.

Cooling Time

While it’s tempting to slice into fresh sourdough right away, let it cool completely. This allows the crumb to set and makes slicing easier.

Nutrition Information:

Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 80Total Fat: 0gCarbohydrates: 16gFiber: 2gProtein: 2g

Nutrition values are estimates based on the ingredients provided. Actual values may vary depending on the specific products used.

Final Thoughts

Baking sourdough is a journey. Don’t stress over perfection—each loaf teaches you something new. Enjoy the process, take notes, and celebrate each success!

Ready to put your sourdough starter to good use? If you don’t have a starter yet, check out my easy sourdough starter recipe to get started. And if you’re looking for a delicious way to use your discard, don’t miss my fluffy sourdough pancakes recipe—a family favorite! Happy baking!

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