Simple Beginner’s Guide to Sourdough

Sourdough has exploded over the last several years and for good reason. Sourdough is delicious and has many health benefits. However, as a beginner baker, all of the things you have to learn may seem overwhelming.

This guide is here to simplify that. 

Whether you are a busy mom, trying to fit sourdough into the margins of your day, or someone tired of googling every step, this guide will walk you through only what you need to know to make your first loaf of sourdough bread. 

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What is Sourdough? 

Sourdough is wild yeast and bacteria used as a leavening agent in bread. Before the invention of commercial yeast, sourdough was how everyone leavened their bread. The fermentation process led by the lactic acid bacteria is what gives the bread the characteristic sourdough flavor. 

Health benefits of sourdough

Not only is sourdough delicious, but it also has many healthy benefits. 

• Easier to digest: The fermentation process breaks down gluten and phytic acid, an antinutrient, making the bread easier to digest. Some people with mild gluten intolerance can tolerate sourdough bread.. 
• Supports gut health: The lactic acid bacteria in sourdough promote a healthy gut microbiome. 
• Lower glycemic index: Sourdough bread has a lower glycemic index,  helping regulate blood sugars. 
• Nutrient absorption: The sourdough fermentation process makes it easier to absorb minerals such as magnesium, iron, and zinc. 

What is Sourdough Starter, and How Do I Get One?

Sourdough starter is flour and water allowed to sit and ferment for several hours. During the fermentation process, wild yeast and bacteria that are present on the flour and in the environment feast on the sugars, causing the starter to produce carbon dioxide and rise. The starter is then used to make your sourdough bread in place of commercial yeast.

How to get a sourdough starter? 

• Make one: You can make the starter. I have a no-fail sourdough starter recipe. 
• Buy one: You can also buy them online. Ballerina Farms has a very robust starter that you can purchase. 
• Get one from a friend: Sourdough has exploded in the last couple of years; chances are, you have a friend who could give you some starter. 

Feeding Your Sourdough Starter 

The typical ratio for feeding a sourdough starter is 1:1, meaning you feed your starter one part water and one part flour. I find that it is too liquid, and suggest a 2:1 ratio. This works because the wild yeast and bacteria present in the sourdough starter will have more nutrients to feed on. 

I am at a point in my sourdough journey where i mix flour and water until i get to the consistency my particular starter likes. If you want to learn more about my feeding method, check out my How to Feed a Sourdough Starter post. 

You have to feed your starter daily if it is out on the counter. When you aren’t baking, you can place it in the fridge and feed it weekly to maintain it. If you need longer-term storage, you can dehydrate or freeze it. 

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The Float Test

The float test is when you take a tablespoon of starter out and place it in a glass of water. If it floats, then the starter is ready to use. I find this unreliable. 

The best way to know your starter is ready is to learn your particular starter. If the starter is doubling within 6-12 hours and bubbly, it is probably ready to bake with. 

You can check out my When is Your Sourdough Starter Ready to Bake With? post for all the signs. 

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Sourodugh Terminology, Only the Important Stuff 

You have probably heard a plethora of sourdough baking terms, these are the essential terms to know. 

• Autolyse: A rest period after mixing the dough, which allows the dough to fully hydrate. It makes the dough easier to work with and supports gluten development. 
• Stretch and fold: This technique is used to build strength in the dough. You pull the dough up and fold it over itself. 
• Bulk ferment: The first long rise time after the dough is mixed. This is when the sourdough can ferment the dough, build flavor, and structure. 
• Proof: This final rise of the dough after it has been shaped. This is usually done in the fridge. 
• Score: The act of slashing the dough before you bake it. This allows you to control the expansion and an opportunity to make the loaf beautiful. 
• Discard: Unfed starter that is removed before feeding the starter. It can be used in discard recipes or composted. I don’t discard, and you can check out my What is Discard post to find out why. 
• Hooch: A black or gray liquid that forms on top of sourdough starter. This is an indication that the starter is hungry.

These are the essential terms you need to know to start baking. You can check out my Sourdough Baking Terms post to learn more. 

Sourdough Tools 

These are the basic tools you need to get started; you dont need fancy tools. 

• Glass Jars– This is how you store your starter and discard. I use mason jars from the Dollar Tree, but if you have old jars from pasta sauce, you can use these as well.
• Bowls- Glass or ceramic are best as metal can react with the starter. 
• Banneton basket: A banneton basket is a bowl used to proof the dough. Alternatively, a bowl lined with a well-floured tea towel works in its place.
• Bread Lame: A bread lame is a razor used to score the bread. If you do not have one, a sharp knife works in its place.
• Dutch oven: Dutch ovens create steam, which helps the sourdough bread rise. Alternatively, you can place the dough on a baking sheet and throw ice cubes in the bottom of the oven to create steam. 
• Plastic bags: Once shaped, you place the dough in a plastic bag to proof. I use a turkey brine bag, but grocery store bags work too. 
• Kitchen scale: A kitchen scale ensures you get accurate and repeatable loaves of bread. You can get away with baking sourdough without one, but i do suggest you invest on one. 

Sourdough Bread Step-by-step Instructions 

Feed your starter 

6-12 hours before you plan to bake, feed your starter so it’s bubbly and active. 

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Mix the Dough 

Combine flour, water, and salt and mix until a shaggy ball forms. Sprinkle salt and allow the dough to autolyse for an hour. 

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Stretch and Folds 

Perform a series of stretch and folds every hour for 5 hours to build strength. 

Bulk Fermentation 

Allow the dough to rise until it is doubled in size (typically 6-12 hours, depending on your starter strength and environment)

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Preshape

Stretch the dough into a rectangle. Fold the sides into one another, and then roll the dough into a ball. Let it rest for 30 minutes.

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Shape 

Shape the dough using the same method and transfer to a well-floured banneton basket. Place the banneton in a plastic bag and stick it in the fridge for 12-24 hours. 

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Preheat the Dutch oven 

Preheat the Dutch oven for an hour at 475.

Bake 

Take the dough out of the fridge, and score using a bread lame. Place in a preheated Dutch oven for  20 minutes with a lid on, drop the temperature to 425, and bake for an additional 20 minutes with the lid off. 

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How Long Should Your Bulk Rise Be?

The length of the bulk rise depends on the temperature of your kitchen and the strength of your starter. If it’s the summer, your dough ferments faster than in the winter. When i first started baking sourdough, my starter was weak, and it took longer to bulk ferment. Now that i have a 4-year-old starter, i know it takes about 6-8 hours to properly ferment.

It’s a trial and error. My tip here is to try the same recipe repeatedly, and take notes of how long you let it ferment and the result of each. This way you can have data on how long on average your starter takes to ferment a dough.

Sample Sourdough Schedule for a Stay at Home 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.

Need more detailed schedules? Check out my Simple Sourdough Schedule for Working or Stay-at-Home Moms post.

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Sourdough FAQs 

Do i need to bake every day once i start a sourdough starter?

No, if you are not baking, you can place your starter in the fridge and feed it weekly to maintain it. 

What if i miss a feeding?

Your starter will likely be fine. If you have a young, immature starter, i would suggest being diligent with your feeding schedule. Once it’s fully established, missing feedings isn’t dire, but can weaken your culture over time.

Do i need fancy equipment to get started?

No! All you need is a jar, mixing bowls, measuring cups, and a baking sheet to get started. 

What the difference between discard and fed starter?

Fed starter is active and ready to bake with, while the discard that has passed its peak rise has started to fall and a portion os removed before feeding. 

My dough did not rise much. What went wrong?

This could be a few different things: your starter isn’t strong enough, the environment is too cold, or the bulk ferment wasn’t long enough. I have a whole post on sourdough bulk fermentation, you can check out. 

How long does it take to bake a loaf of sourdough bread from start to finish?

It takes about 24 hours to bake a loaf of sourdough bread. Most of which is hands-off time. 

Im a busy mom, can i keep up with sourdough?

Yes, sourdough is totally doable as a busy mom. You can to fit it into your day. I have a YouTube video where i take you through my day baking a loaf of sourdough bread.