Sourdough bread is one of the oldest and most beloved types of bread, known for its chewy texture, tangy flavor, and crispy crust. Unlike regular bread made with commercial yeast, sourdough relies on natural fermentation using a wild yeast starter. This process creates a loaf that is not only flavorful but also easier to digest and free from artificial additives.
In this guide, we’ll cover everything you need to know about making sourdough bread from scratch, from preparing your starter to baking a perfect loaf at home.
1. What Makes Sourdough Bread Unique?
Sourdough bread is naturally leavened, meaning it rises without commercial yeast. Instead, it uses a sourdough starter, a fermented mixture of flour and water that captures wild yeast and beneficial bacteria from the environment.
Why Sourdough Is Special:
✔ Rich, complex flavor – The fermentation process develops a deep, tangy taste.
✔ Better digestion – The long fermentation breaks down gluten, making it easier to digest.
✔ Healthier nutrients – Fermentation enhances the absorption of minerals like iron and magnesium.
✔ No artificial preservatives – Sourdough naturally lasts longer due to its acidity.
Now, let’s start by making the sourdough starter.
2. How to Make a Sourdough Starter from Scratch
Before baking sourdough bread, you need a starter, which takes about 5–7 days to fully develop.
Ingredients for Sourdough Starter:
- 1 cup (120g) whole wheat or rye flour (rich in natural yeast)
- ½ cup (120ml) filtered water (avoid chlorinated tap water, which can kill wild yeast)
Instructions:
- Day 1: Mix the flour and water in a clean glass jar or bowl. Stir well and cover loosely. Let it sit at room temperature (70–75°F or 21–24°C).
- Day 2–3: Small bubbles should appear. Discard half the starter and feed it with ½ cup (60g) flour + ¼ cup (60ml) water once a day.
- Day 4–5: The starter should double in size after feeding, with a slightly sour smell.
- Day 6–7: Your starter is ready when it consistently doubles in volume within 4–6 hours after feeding.
Once active, store it in the fridge and feed it once a week if not baking regularly.
3. Simple Sourdough Bread Recipe
Ingredients:
- 3 ½ cups (440g) bread flour
- 1 ½ teaspoons salt
- 1 cup (240g) active sourdough starter
- 1 ¼ cups (300ml) warm water
Step-by-Step Instructions
Step 1: Mix the Dough (Autolyse)
- In a bowl, combine flour and water (without salt or starter).
- Mix until just combined and let it rest for 30–45 minutes.
- This allows the flour to fully absorb the water, improving gluten development.
Step 2: Add the Starter and Salt
- Add the sourdough starter and salt to the dough.
- Mix by folding and pressing the dough until well incorporated.
Step 3: Bulk Fermentation (First Rise)
- Cover the dough and let it ferment for 4–6 hours at room temperature.
- Every 30 minutes, stretch and fold the dough to build strength.
- The dough should expand and become airy.
Step 4: Shape the Dough
- Lightly flour a surface and shape the dough into a round or oval loaf.
- Place it in a floured proofing basket (or a bowl with a towel).
Step 5: Cold Fermentation (Second Rise)
- Cover and refrigerate overnight (8–12 hours). This develops deeper flavor and improves the crust.
Step 6: Bake the Bread
- Preheat the oven to 475°F (245°C) with a Dutch oven inside.
- Place the dough in the Dutch oven, score the top, and cover with a lid.
- Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown.
Step 7: Cool and Enjoy
- Let the bread cool for at least 1 hour before slicing to maintain texture.
4. Common Sourdough Mistakes and How to Fix Them
✔ Dough isn’t rising? – Your starter may not be active enough. Make sure it doubles within 4–6 hours after feeding.
✔ Bread is too dense? – Try extending the fermentation time to develop better structure.
✔ Crust is too thick? – Cover the bread with foil if browning too quickly.
✔ Loaf spreads too much? – The dough may be over-proofed. Reduce proofing time.
Final Thoughts – Mastering Sourdough Bread
Sourdough bread-making is a skill that improves with practice. By following the right techniques, you’ll create beautiful, flavorful loaves with a crispy crust and chewy interior.
Now that you’ve learned how to make sourdough, stay tuned for the next article: Soft and Healthy Whole Wheat Bread Recipe.
