Homemade Sourdough Bread Recipe

There’s something magical about the smell of fresh sourdough bread baking in the oven. The crispy crust, the chewy crumb, and the signature tangy flavor—it’s comfort in its purest, most rustic form.

I still remember the first loaf I pulled from the oven. It wasn’t perfect, but it sparked a love for sourdough that quickly became an obsession. Now, it’s a weekly ritual that brings warmth (and the best toast) to our home. Whether you’re a baking newbie or a seasoned bread lover, this recipe will guide you to your dream loaf.

Let’s dive into the reasons this sourdough recipe deserves a spot in your regular rotation.

Why You'll Love This Homemade Sourdough Bread

Get ready to fall in love with the bread that’s captured hearts (and starter jars) around the world. This homemade sourdough bread is so much more than a baking project—it’s a rewarding experience that ends with a delicious, crusty loaf.

First and foremost, the flavor is unbeatable. Unlike store-bought loaves, this sourdough gets its deep, complex flavor from natural fermentation. The longer proofing process brings out subtle sour notes that are perfectly balanced by a golden, crackly crust.

It’s surprisingly simple to make once you get into the rhythm. While sourdough does require some patience, the actual hands-on time is minimal. You’ll spend more time waiting for the dough to rise than mixing or shaping—perfect for fitting into a busy schedule.

Another reason to love this recipe? It’s naturally leavened, meaning no commercial yeast required. Just flour, water, salt, and your trusty sourdough starter. That makes it a great choice for those looking to bake more naturally or reduce processed ingredients.

And let’s not forget the versatility. This basic sourdough loaf can be adapted with herbs, seeds, or even dried fruit. Once you master the base, the sky’s the limit on flavor combinations.

Ready to get your hands (a little) floured? Let's take a closer look at the ingredients that make this loaf shine.

Ingredients Notes

The beauty of this sourdough recipe lies in its simplicity. With just a few ingredients, each one plays a crucial role in creating a loaf that’s light, airy, and full of flavor.

Flour is the backbone of any bread, and for sourdough, I recommend using a mix of all-purpose and bread flour. The bread flour provides extra protein, which gives the loaf structure and chew, while the all-purpose keeps the crumb tender. Some bakers like to mix in a bit of whole wheat for added depth and nutrition—it’s totally up to you.

Water may seem like a straightforward ingredient, but it's key to developing the dough’s elasticity and hydration. Use room temperature, filtered water if possible, especially if your tap water is heavily chlorinated, as chlorine can weaken your sourdough starter.

Salt doesn’t just enhance flavor—it also helps strengthen the gluten structure. I prefer fine sea salt because it dissolves easily into the dough and offers a clean, balanced taste.

Sourdough starter is the heart of this recipe. It’s what brings the dough to life—literally. Your starter should be bubbly, active, and recently fed for best results. If you’re just starting out, be sure to follow a starter-feeding schedule for at least 5-7 days before attempting your first loaf.

You won’t need any fancy tools, but a few kitchen basics will make the process smoother. A kitchen scale ensures accuracy, a Dutch oven gives you that professional crust, and a bench scraper makes shaping a breeze. If you have a banneton basket for proofing, great—if not, a bowl lined with a floured towel works just as well.

How To Make This Homemade Sourdough Bread

Making sourdough bread may feel intimidating at first, but once you break it down into steps, it becomes a fun, relaxing routine. Each stage is important, so don’t rush—this loaf is worth the wait.

Start by mixing your ingredients in a large bowl. Combine your flour and water first, letting them rest for about 30 minutes in a step called the autolyse. This allows the flour to fully absorb the water, making the dough easier to work with and helping gluten formation.

Once the autolyse is complete, add your salt and sourdough starter. Use your hands to pinch and fold the ingredients together until a shaggy dough forms. At this point, resist the urge to knead. Instead, let the dough rest and develop through stretch-and-folds over the next few hours.

During the bulk fermentation, you’ll perform several sets of stretch-and-folds. Every 30 to 45 minutes, gently pull and fold the dough over itself to build strength and structure. After about 4 to 5 hours (depending on the temperature of your kitchen), your dough should feel smoother, puffier, and slightly jiggly.

When bulk fermentation is done, it’s time to shape the dough. Lightly flour your work surface, turn out the dough, and gently form it into a round or oval shape. Place it into a floured banneton or bowl, cover it, and let it rest for its final rise—either at room temperature for a few hours or in the fridge overnight for even better flavor and texture.

Finally, it’s bake time. Preheat your oven with a Dutch oven inside to 475°F. Once hot, gently transfer your dough to parchment paper, score the top with a razor or sharp knife, and carefully place it in the Dutch oven. Bake covered for 20 minutes, then uncover for another 25–30 minutes until deep golden brown.

The whole process takes time—about 24 hours from start to finish, including resting and fermentation—but most of that is hands-off. The result is a crackling crust, open crumb, and flavor that makes every second worth it.

Storage Options

Once your sourdough has cooled completely, store it at room temperature in a paper bag or wrapped in a clean kitchen towel. This keeps the crust crisp while allowing the inside to stay moist. Avoid plastic bags unless you're okay with a softer crust.

For longer storage, sourdough freezes beautifully. Slice the loaf before freezing and place the slices in a freezer-safe bag. This way, you can pull out a piece or two at a time and toast straight from frozen.

If you find yourself with stale slices, don’t toss them! Sourdough makes fantastic croutons, breadcrumbs, or even French toast. Just cut and bake the leftover pieces until crisp, and store them in an airtight container.

To reheat sourdough, pop it in a 300°F oven for 10–15 minutes. If it’s frozen, let it thaw first or wrap it in foil to warm it more gently.

Variations and Substitutions

One of the best things about homemade sourdough is how customizable it is. Once you master the base recipe, feel free to explore new flavors and add-ins.

Try incorporating whole wheat flour or rye flour for a heartier texture and deeper flavor. Start with replacing 10–20% of the white flour, and adjust based on your preferences.

If you like a little crunch, fold in some toasted seeds like sesame, sunflower, or flax during your last stretch-and-fold. They add both texture and flavor, especially when lightly toasted beforehand.

For a touch of sweetness, mix in dried fruit like cranberries, raisins, or chopped apricots. Pair with chopped nuts like walnuts or pecans for a delicious breakfast-style loaf.

Herbs and spices can transform your sourdough too. A few teaspoons of dried rosemary, thyme, or even garlic powder kneaded into the dough give it a savory kick that pairs perfectly with soups and stews.

Feel free to get creative! Sourdough is wonderfully forgiving and endlessly adaptable. Once you’ve baked a few loaves, you’ll start to develop a feel for what your dough likes—and what flavors you love most.

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