Homemade sourdough bread with a bubbly, active starter, a chewy crumb, and a perfectly golden crust.
This simple sourdough recipe is perfect for beginners and seasoned bakers alike. It uses just flour, water, salt, and active sourdough starter, and creates a beautifully crusty loaf baked right inside a Dutch oven. Below you’ll find step-by-step instructions, sourdough starter care tips, and troubleshooting for the perfect loaf every time.
Ingredients
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500 g all-purpose flour
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285 g filtered water
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150 g active sourdough starter
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9 g sea salt
How to Feed & Maintain Your Sourdough Starter
Keeping your sourdough starter healthy is the secret to great bread. Here’s how to keep it strong, bubbly, and ready to bake.
1. Feed the Starter (to activate it)
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Add ½ cup flour (all-purpose or whole wheat)
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Add ½ cup water
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Stir well, cover loosely with a towel and rubber band.
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Let rest at room temperature for 3–24 hours, until bubbly and active.
2. How to Store & Maintain It
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Keep your starter in the fridge when not baking.
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Feed it once a month, using ½ cup flour + ½ cup water.
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Label the jar with the last feeding date.
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Before baking, remove from fridge, feed it, and let sit 3–24 hours until bubbly.
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Optional readiness check: perform a float test (a spoonful should float in water).
Overnight Sourdough Bread (Step-by-Step Instructions)
A beginner-friendly sourdough loaf with great oven spring and crispy crust.
Step 1: Prepare for Mixing
Feed your starter 3–24 hours before baking, ensuring it is bubbly and active.
Step 2: Mix the Dough
In a large bowl, combine:
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500 g flour
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285 g water
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150 g active starter
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9 g salt
Mix with a spatula until everything is evenly incorporated.
Knead gently for 1 minute (and whisper sweet nothings; this part is optional but recommended for morale).
Step 3: Rest & Stretch
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Cover the bowl with plastic wrap and a towel.
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Let the dough rest for 30 minutes.
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Knead again briefly, flip the dough, cover, and let it rest.
Step 4: Overnight Rise
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Leave dough covered on the countertop to rise overnight, 8–12 hours.
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By morning, it should look puffy, airy, and doubled in size.
(If you choose to sing it a lullaby, we support you.)
Step 5: Shape the Dough
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Place dough onto well-floured parchment paper.
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Shape into a round loaf.
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Score the top using a sharp knife or lame.
Step 6: Bake the Sourdough
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Preheat the oven to 425°F with your Dutch oven inside.
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Carefully lower the dough (with parchment paper) into the hot Dutch oven.
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Bake 25 minutes with the lid on.
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Remove lid and bake an additional 20 minutes until golden and crisp.
Step 7: Cool & Serve
Remove bread from the Dutch oven and let it cool completely before cutting.
Slice, butter, repeat. Enjoy your beautiful homemade sourdough.
Extra Sourdough Tips
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If you don’t bake often, keep starter refrigerated and feed monthly.
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Use leftover starter in waffles, pancakes, cookies, crackers, pizza dough, or discard recipes.
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Use filtered water for the best fermentation.
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Don’t rush the rising time — sourdough loves patience.
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