As a busy mom, i can’t always be tethered to my house to make sourdough bread. That is why i developed this easy beginner sourdough recipe that is simple and forgiving to fit into everyday mom life.
This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through these links.
- Why Youll Love This Easy Beginner Sourdough Recipe
- Watch the Recipe in Action:
- Sourdough Terms
- Ingredients This Easy Beginner Sourdough Recipe
- Tools for This Easy Begineer Sourdough Recipe
- Step-by-Step Instructions for This Easy Beginner Sourdough Recipe
- The Liberties I Take
- Tips for This Easy Beginner Sourdough Recipe
- Storage
- FAQs for This Easy Beginner Sourdough Recipe
- Practical Sourdough Schedule for a Stay At Home Mom
- Practical Sourdough Schedule When I Worked Full-Time
- You Might Also Like
Why Youll Love This Easy Beginner Sourdough Recipe
- Low Hydration: This dough has a low hydration, making it easier to work with and less likely to over ferment; perfect for beginner bakers.
- Flexible: This recipe is designed to be flexible. If a friend invites you to coffee, you don’t have to worry about leaving the dough.
- Tight crumb: This dough has a tighter crumb, perfect for sandwiches or spreads.
Watch the Recipe in Action:
Prefer to see the process step-by-step? Watch the video below for a full walkthrough of this easy beginner sourdough recipe!
Sourdough Terms
Throughout this post i will be using various sourdough terms as defined below.
- Autolyse: This is a resting period after the dough has been mixed to allow the dough to fully hydrate and start developing gluten.
- Hydration: Hydration refers to the amount of water in the recipe, which affects the final texture.
- Stretch and folds: A technique for developing the gluten and strength in the dough.
- Bulk fermentation: The period beneficial yeast and bacteria ferment and create a rise in the dough.
- Preshape: the process of shaping the dough before a final shape to further create strength in the dough.
- Banneton: A proofing basket that helps the dough keep its shape during the final rise.
- Score: Scoring is the process of lacerating the dough to allow for expansion in the oven.
I’m not obsessed with getting every little thing “just right,” you can make great sourdough without obsessing over all the details!
Ingredients This Easy Beginner Sourdough Recipe
- Bread flour: Bread flour has more protein, which helps your bread rise. However, i regularly use all-purpose flour and achieve beautiful results.
- Water: Hydrate the dough and, allows for gluten development.
- Sourdough Starter: Acts as the leavening agent and gives the loaf the signature sourdough tangy flavor.
- Salt : Enhances the flavor of the bread
Tools for This Easy Begineer Sourdough Recipe
- Mixing bowl
- Kitchen scale
- Banneton basket: you can also use a bowl with a tea towel
- Bread lame: a sharp knife works as well
- Dutch oven: alternatively, you can place the dough on a baking sheet and throw an ice cube in the oven to create the steam
Step-by-Step Instructions for This Easy Beginner Sourdough Recipe
1. Feed Your Starter
6-12 hours before you want to make the bread, feed your sourdough starter.
2. Mix the Dough
Pour the water and starter into the bowl and mix until combined. Add flour and mix until there are no dry flour bits. The dough will be shaggy. Sprinkle salt over the top
3. Autolyse
Allow the dough to sit for an hour to hydrate fully.
4. Stretch and Folds
Stretch and fold every hour during the bulk fermentation. Allow to bulk ferment until doubled.
5. Pre-Shape
Shape the dough by stretching it out, fold the sides over itself, and then roll the dough onto itself. Push and pull the dough until a tight ball forms. Allow to rest for 10-15 minutes
6. Final Shape
Repeat the shaping steps and place into a flour banneton basket
7. Cold Proof
Place the banneton basket into a plastic bag and refrigerate for 12-24 hours.
8. Preheat Dutch Oven
Place the Dutch oven into a 475-degree oven and allow to preheat for an hour
9. Score
Remove dough from the fridge and transfer to parchment paper or a bread sling. Using a bread lame or a sharp knife, create at least one large expansion score. Feel free to experiment with designs as well.
10. Bake
Place the dough in the preheated Dutch oven and bake for 20 minutes with the lid on. Then drop the temperature to 425 and bake uncovered for an additional 20 minutes.
11. Cool
Allow the dough to cool completely before slicing to avoid a gummy texture.
The Liberties I Take
The recipe as written above will yield delicious bread every time. However, life gets real, and sometimes you dont have the full day to dedicate to a loaf of bread, so here are some my shortcuts:
- Stretch and folds: I typically only do about 3-4 stretch and folds during the process. I find that I build enough gluten with this way.
- Preshape: I never preshape, I know that it is supposed to help with the rise, but i often skip this step, and it’s fine.
- Cold proof: Occasionally, I skip the cold proof if I’m in a hurry. Although i sometimes skip it, i do think this step is important for flavor development.
This easy beginner sourdough recipe is meant to be adaptable and forgiving. As you experiment, you will also learn what shortcuts you can take.
Tips for This Easy Beginner Sourdough Recipe
- Dont rush the bulk fermentation: to get a good rise, the dough must be properly fermented. Allow the dough to ferment until it is doubled and size and has bubbles.
- Watch the dough, not the clock: The times provided are a general guideline, but depending on the strength of your starter and your environment, times may vary. Look for what your dough is doing and not the clock for best results.
- Use a kitchen scale: it pains me to say, but you will get better results if you use a kitchen scale.
Storage
- Place in a bread bag on the counter for up to 7 days. Avoid Ziploc bags as they create moisture, which will cause the dough to mold prematurely.
- Freeze the bread by wrapping it in foil or plastic wrap for up to 3 months.
FAQs for This Easy Beginner Sourdough Recipe
What kind of flour is best for sourdough bread?
The best type of bread to use is bread flour, however, i almost always use all purpose in my baking.
How do I know when my sourdough starter is ready to use?
You starter is ready to use when it has doubled and is bubbly. You can check out my How to Know Your Starter is Ready post to learn all of the signs.
Can I use whole wheat flour in this recipe?
Whole wheat flour is a bit drier than bread flour, you will have to adjust the hydration level to accommodate for this.
How long does the bulk fermentation take?
Bulk fermentation varies based on the conditions of your home and the strength of your starter. It is better to watch the dough rather than the clock.
You can check out my Bulk Fermentation post to learn more.
Why isn’t my dough rising properly?
Your dough may not be rising properly if your starter is not strong enough or your home is too cold. If your starter is not strong enough it may be too young and still needs a few feedings to strenghthan. You can also try feeding it a 2:1 ratio.
Check out my How to Feed a Sourdough starter post to learn more.
Do I have to use a dutch oven to bake sourdough?
No, you can place the dough on a baking sheet and throw an ice cube into the oven to create the steam necessary for an oven spring.
What should the dough feel like during stretch and folds?
As you stretch and fold the dough it should start stretch farther without tearing. It should also pass the window pain test; when you stretch the dough it should become translucent without tearing.
How can I make my sourdough bread more sour?
Ferment the dough longer and use starter that is past its peak rise.
Why did my loaf turn out dense or gummy?
The dough was likely underfermented, or you cut into it before it was fully cooled. Try leaving it to ferment longer next time.
How long should I let the bread cool before slicing?
The dough should be completely cool before you slice into it, around 1-2 hours.
Can I bake this bread without a banneton?
Yes, you can use a bowl with a floured tea towel to proof the dough.
Practical 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.
Practical Sourdough Schedule When I Worked 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.
You Might Also Like
- Soft Sourdough Sandwich Bread
- Sourdough Discard Biscuits
- Sourdough Lemon Loaf
- Sourdough Dinner Rolls
Simple Sourdough Bread Recipe
This easy beginner sourdough recipe yields a rustic, flavorful loaf with a crisp crust and soft, chewy interior, perfect for everyday baking with minimal fuss!
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, drop the temperature to 425, 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: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 168Total Fat: .5gCarbohydrates: 35gProtein: 4.7g
Nutrition values are estimates based on the ingredients provided. Actual values may vary depending on the specific products used.
