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Sourdough Bread Recipe

Unearth the art of sourdough baking with our recipe. Create a rustic, tangy loaf that pays homage to tradition.

sourdough bread

Sourdough bread, with its rustic crust, tangy flavor, and chewy crumb, is a beloved tradition in the world of baking. In this article, we're thrilled to share our cherished sourdough bread recipe with you. Whether you're an experienced sourdough baker or eager to begin your journey into the world of naturally fermented bread, this recipe promises a slice of artisanal delight that's steeped in flavor and tradition.

The Art of Sourdough Baking

Sourdough bread is a testament to the beauty of natural fermentation. It's a practice that has been passed down through generations, yielding loaves with unique characteristics shaped by wild yeast and lactic acid bacteria. Baking your own sourdough bread is more than a culinary endeavor; it's a connection to tradition and a celebration of patience and craftsmanship.

Why Choose Homemade Sourdough Bread

While store-bought bread offers convenience, there's a distinct joy in making your sourdough. Homemade sourdough bread allows you to experiment with flavors and textures, creating a loaf that's uniquely yours. It's also a wholesome alternative to commercial bread, as the natural fermentation process enhances both the flavor and nutritional value of the bread. Whether you're drawn to the art of baking or simply crave the distinct tang of sourdough, this recipe will take you on a rewarding journey.

Essential Ingredients for Your Sourdough Bread

Before we dive into the recipe, let's gather the essential ingredients. For homemade sourdough bread, you'll need sourdough starter, all-purpose or bread flour, water, and salt. That's it. Simple, yet transformative, these ingredients come together to create a rustic, flavorful loaf that's perfect for tearing, sharing, and savoring.

Sourdough Bread Recipe


  • 1 cup active sourdough starter

  • 3 1/2 cups bread flour or all-purpose flour

  • 1 1/2 cups warm water

  • 1 1/2 teaspoons salt


  1. In a large mixing bowl, combine the active sourdough starter, warm water, and flour. Stir until a shaggy dough forms.

  2. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes. This resting period is known as the autolyse and helps improve gluten development.

  3. After the autolyse, add the salt to the dough and knead it until the salt is fully incorporated.

  4. Cover the bowl again and allow it to rest at room temperature for about 4-12 hours, depending on your starter's activity and the desired sourness of your bread. During this time, perform a series of folds every 30 minutes for the first 2 hours, then let it rest.

  5. Once the dough has doubled in size and has a bubbly, airy texture, it's ready for shaping.

  6. Gently shape the dough into a round or oval loaf. Place it in a floured proofing basket or a bowl lined with a kitchen towel, seam side down.

  7. Cover the dough with a kitchen towel and let it rise for 1-2 hours, or until it visibly puffs up.

  8. Preheat your oven to 450°F (232°C) with a Dutch oven or oven-safe lidded pot inside.

  9. Carefully transfer the risen dough into the preheated Dutch oven. Score the top with a sharp knife.

  10. Cover the pot with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

  11. Allow the sourdough bread to cool on a wire rack before slicing.

  12. Slice, serve, and savor your homemade sourdough bread, a slice of tradition and flavor.

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