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Sourdough Bread Recipe:


  • 500 grams all-purpose flour
  • 285 grams filtered water
  • 150 grams sourdough starter
  • 9 grams sea salt


  1. Preparing the Starter:
    • Start by adding ½ cup of flour (whole wheat or all-purpose) and 1/2 cup of water to your starter.
    • Stir thoroughly and cover with a towel secured by a rubber band.
    • Let it sit at room temperature for 3 to 24 hours. Look for bubbles, you want an active bubbly starter.
  2. How to Care for Your Starter:
    • Feed your starter once a month with ½ cup of flour and ½ cup of water, stirring until well combined. And let sit for a couple hours.
    • Leave the starter in the fridge when not in use. Label it with the last feeding date for reference.
    • Before baking, take the starter out 3 to 24 hours in advance, feed it, and let it sit on the countertop. Look for bubbles or perform a float test for readiness.
  3. Sourdough Bread:
    • Feed your starter 3 to 24 hours before starting the bread.
    • In a large bowl, combine all ingredients and mix with a spatula until well combined. Knead for about 1 minute while telling the bread how loved and beautiful it is.
    • Cover the dough with plastic wrap and a towel; let it rest for 30 minutes.
    • Knead again, flip the dough, and cover. Allow it to rise overnight. Sing the bread a nice lullaby.
    • Preheat the oven to 425°F with a Dutch oven inside.
    • Transfer the dough onto well floured parchment paper. Shape the dough, and score.
    • Carefully transfer the dough (with parchment) to the preheated Dutch oven. Bake with the lid on for 25 minutes, then remove the lid and bake for an additional 20 minutes.
    • Cool the bread outside the Dutch oven. Enjoy!
  4. Additional Tips:
    • If you’re not using the starter frequently, feed it once a month. Consider using excess starter for recipes like waffles, cookies, pizza dough, etc.

Note: Adjust starter feeding frequency based on your usage and preferences.

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