Homemade Sourdough Bread Tutorial
There is something deeply comforting about a loaf of homemade sourdough bread. The crackle of the crust, the soft tangy center, and the quiet pride that comes from making it yourself. My sister-in-law taught me how to bake sourdough a couple of years ago, and she generously shared a starter that was already over a decade old. From the very first loaf, I was hooked.
That starter is forgiving, reliable, and produces the most beautiful bread. Over time, sourdough baking has become one of those rhythms in our home. Fresh bread with dinner. Loaves wrapped up as Christmas gifts. Bread shared with friends, neighbors, coaches, and teachers. Sometimes I tuck a loaf into a gift bag with a Starbucks gift card for a cozy pairing. It’s simple, thoughtful, and always appreciated.
Yes, sourdough is a process. However, once you understand the flow, it becomes second nature. And the reward is always worth it.
Why You’ll Love Making Sourdough at Home
- Fresh, bakery-quality bread from your own kitchen
- A simple ingredient list with incredible flavor
- A meaningful homemade gift for holidays and gatherings
- A calming, rewarding baking ritual
Feeding Your Starter (Morning)
Feed your starter first thing in the morning so it has time to rise and peak.
Starter Feeding Ratios
For 1 Loaf
- Starter: 30 g
- Water: 125 g
- Flour: 140 g (about ¾ cup)
For 2 Loaves
- Starter: 45 g
- Water: 187.5 g
- Flour: 210 g
Mix the starter, water, and flour until fully combined. Then, place a rubber band around the jar or mark the starting level so you can track the rise.
When I am baking for the holidays or making multiple loaves, I simply increase the feeding amounts by 1.5 times. This gives me plenty of active starter to work with.
Once the starter has at least doubled and reaches its peak, it is ready. I like to use it right before it starts to fall. With practice, you’ll learn to recognize the look and timing.
Season matters here. In winter, the rise takes longer. In summer, everything moves faster.
Creating the Dough / Proofing
Once your starter is active and ready, it’s time to make the dough.
Ingredients
- 125 g active sourdough starter
- 350 g lukewarm water
- 500 g bread flour
- 10 g salt
Instructions
- In a large glass bowl, add the starter and lukewarm water. I use a tea kettle to gently warm the water.
- Whisk until bubbly and combined.
- Add bread flour and stir with a dough whisk until shaggy.
- Cover the bowl with lid and let the dough rest for 30 minutes.
- Add salt and perform the first stretch and pull. I usually do 4 to 6 stretches, stopping when the dough resists.
- Cover and let rest for 30 minutes.
- Repeat the stretch and pull process three more times for a total of four rounds.
- Cover and let the dough sit on the counter for 7 to 12 hours. My loaves are usually perfect around 7 hours.
This stage is called proofing.
Shaping the Dough
After proofing, it’s time to shape.
- Lightly flour your counter so the dough doesn’t stick.
- Turn out the dough and gently shape using a bench scraper.
- Pull the dough into a rectangle.
- Fold the right and left edges into the center.
- Fold the top and bottom edges into the center.
- Dust a banneton with flour.
- Place the dough seam-side up in the banneton.
- Cover with a damp towel, plastic wrap, or bowl cover.
- Refrigerate for 1 to 24 hours. Ideally, rest for 3 to 4 hours, but adjust to your schedule.
Baking the Bread
- Place in a Dutch oven with the lid on into a cold oven.
- Preheat to 500°F.
- Remove the dough from the fridge and place seam-side down on parchment paper or a bread sling.
- Score the dough using a bread lame. I like to draw two half circles on each side. You can learn how to make really artistic bread too.
- Carefully transfer the dough into the Dutch oven and cover.
- Reduce oven temperature to 450°F and bake for 23 minutes.
- Remove the lid and bake for an additional 10 to 12 minutes.
- The internal temperature should be close to 205°F.
- Remove and let cool completely before slicing.
To store, place the loaf back into the Dutch oven overnight or use a breathable bread bag.
Memory Moment ❤️
Homemade sourdough has become one of those quiet traditions in our home. It shows up on our dinner table and in gift bags during the holidays. Each loaf carries time, care, and a little piece of love. And that’s what makes it special.
Once you master the traditional loaf, you can explore discard recipes and inclusions. That’s where the fun really begins.
Happy baking!
Here is a list to some of my favorite tools for sourdough baking.
Homemade Sourdough Bread Recipe
Notes
| 1 Loaf | 2 Loaves | |
| Starter | 30 g | 45g |
| Water | 125 g | 187.5 g |
| Flour | 140 g (approx ¾ cup) | 210 g |
- Mix your starter with the proportions above. Use a rubber band or draw a line after you mix it so you know where you started from and can see where the starter has grown to.
- Once the starter has at least doubled you are ready to go to the next step. I like for it to peak (before it starts to drop). The more you make bread the better you will get and knowing at the approximate height you are looking for and amount of time.
- In the winter it will take a lot longer for it to peak. In the summer the process is much faster.
- After the starter has at least peaked or doubled, create the dough.
- In a large glass bowl add 125 g starter and 350 g lukewarm water. I use a tea kettle to give water a quick warm up.
- Whisk together until bubbly.
- Add 500g bread flour. Stir with dough whisk until shaggy.
- Cover bowl and let rest for 30 minutes.
- Add 10g salt, wrap and do the stretch pulls. For the first stretch and pull I usually do about 4-6 until it will not pull any more.
- Cover and let it rest for 30 minutes.
- Repeat 3 Times for a total of 4 Stretch and Pulls.
- Cover and let it sit on the counter overnight for 8-12 hours.
- My loaves are perfect in 7 hours.
- This is called proofing.
- After the 7 hours you’ll do shaping.
- Put flour on the counter so it doesn’t stick to the counter and shape dough with the bench scraper.
- Dust banneton with flour.
- Shape Dough
- Pull into a rectangle shape
- Pull right and left edges into center
- Pull top and bottom edges into center
- Place dough top down (so you can see the seams) in a floured banneton.
- Cover banneton with a damp towel or a plastic wrap or bowl cover.
- Place in the fridge for 1-24 hours. 3-4 hours is ideal but do what is best for your schedule.
- Place a dutch oven with the lid on it in a cold oven and preheat it to 500 degrees.
- Place dough ball, seam side down, on parchment paper or bread sling.
- Score with a bread lame. I draw two two half circles on each side of the bread.
- Place in a dutch oven and cover. Reduce oven temperature to 450 and bake for 23 minutes.
- Remove the lid and bake for 10-12 minutes depending on oven.
- The bread should be close to 205 degrees
- Remove and let cool
- If you need a place to store the bread you can put it back in the dutch oven overnight or in a bread bag.
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