How To Make Homemade Sourdough Bread In 2025

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Introduction

Making homemade sourdough bread may seem intimidating, but with a little patience and the right guidance, anyone can master it! Unlike store-bought bread, sourdough is naturally fermented, making it healthier, tastier, and easier to digest.

In this beginner-friendly guide, you’ll learn how to create the perfect sourdough loaf from scratch. Whether it’s your first time or you’re looking to improve your technique, this step-by-step recipe will help you bake beautiful, artisan-style sourdough bread at home.

What You Need to Get Started

Essential Ingredients

To make Homemade Sourdough Bread , you’ll only need three basic ingredients:

Flour – For the best results, use unbleached all-purpose flour or bread flour.
Water – Filtered or spring water, free from chlorine
Salt – Sea salt or fine Himalayan salt for better flavor

Optional: Some bakers add a little whole wheat or rye flour for extra flavor and fermentation activity.

Tools and Equipment

While you don’t need fancy gadgets, the right tools can make a big difference:

Mixing Bowl – A mixing bowl is essential for combining ingredients and allowing the dough to ferment.
Kitchen Scale – A kitchen scale ensures precise measurements, which are crucial for perfect sourdough bread.
Banneton (Proofing Basket) – Helps maintain the dough’s shape
Dutch Oven or Baking Stone – For the best crust and oven spring
Bench Scraper – For handling sticky dough
Sharp Knife or Lame – A sharp knife or a lame is essential for scoring the dough before baking to control expansion.

Step 1: Making the Sourdough Starter

Homemade Sourdough Bread — Making the Sourdough Starter

What is a Sourdough Starter?

A sourdough starter is a natural yeast culture made from flour and water. This wild yeast helps your bread rise without the need for commercial yeast.

How to Make a Starter

Day 1: Mix 50g flour with 50g water in a jar. Stir and cover loosely.
Day 2-7: Feed daily with 50g flour and 50g water, discarding half of the old starter.
Day 7+: When bubbly and doubled in size after feeding, it’s ready to use!

Keep your starter at room temperature and feed it consistently for the best results.

Step 2: Mixing and Kneading the Dough

Perfect Flour-to-Water Ratio

For a basic sourdough bread, use this ratio:

500g flour
350g water
100g active sourdough starter
10g salt

Autolyse Method for Better Gluten Development

Mix the flour and water first (without the starter or salt).
Let the dough rest for 30-45 minutes to hydrate properly.
Add the starter and salt after autolyse for better texture.

Gently mix everything until well incorporated. The dough will be sticky at first but gets smoother as fermentation begins.

Step 3: Bulk Fermentation and Stretch & Folds

Why Fermentation is Key

Fermentation is where the magic happens! This stage allows wild yeast and bacteria to develop, creating the characteristic sourdough flavor.

Stretch & Fold Technique

Instead of kneading, use the stretch & fold method:

Every 30 minutes, stretch one side of the dough and fold it over.
Repeat on all four sides.
Perform 3-4 sets over a few hours.

This technique strengthens the gluten without overworking the dough.

Step 4: Shaping the Dough

How to Shape a Boule or Batard

After fermentation, gently shape your dough into a round (boule) or oval (batard) by folding the edges toward the center.

Tips for Perfect Structure

Handle the dough gently to retain air pockets.
Use a lightly floured surface to prevent sticking.
Tighten the surface by pulling the dough toward you.

Once shaped, place the dough in a banneton or a floured bowl for the final rise.

Step 5: Proofing and Final Rise

Cold Fermentation for Maximum Flavor

One of the best-kept secrets to perfect sourdough is a slow, cold fermentation. After shaping, place the dough in the fridge for at least 12-24 hours. This allows the natural fermentation process to enhance the flavor and texture.

How to Tell if Your Dough is Ready to Bake

To check if your dough is fully proofed, try the poke test:

Lightly press the dough with your finger.
If it slowly springs back, it’s ready.
If it bounces back immediately, give it more time to rest.

Cold-proofed dough will be easier to score and bake, leading to a crispier crust and better oven spring.

Step 6: Baking Your Sourdough Bread

Best Baking Techniques

For the perfect homemade sourdough bread, follow these steps:

Preheat the oven to 475°F (245°C). Put a baking stone or Dutch oven inside to preheat.
Transfer the dough carefully to parchment paper or directly into the Dutch oven.
Score the dough using a sharp knife or lame to allow expansion in the oven.
Bake with steam: Cover the Dutch oven with a lid and bake for 20-25 minutes.
Remove the lid and bake for another 20 minutes until deep golden brown.

Creating the Perfect Crispy Crust

Baking in a Dutch oven traps steam, helping create a crispy crust.
If using a baking stone, add a pan of water to the bottom rack for steam.
Let the bread bake long enough for deep caramelization—this enhances flavor!

Step 7: Cooling and Slicing

Why Cooling is Important

After all the hard work, it’s tempting to cut into your fresh loaf right away—but don’t! Cooling is crucial:

Cutting too soon releases steam, making the inside gummy.
Let the loaf cool for at least 1-2 hours for the crumb to set properly.

How to Slice Without Crushing Your Bread

Use a serrated bread knife for clean cuts.
Turn the loaf on its side to prevent crushing.
Letting the bread rest longer makes slicing easier.

Common Homemade Sourdough Bread Problems & Solutions

Even experienced bakers run into challenges. Here’s how to solve the most common problems.

1. Why is My Bread Dense?

Starter might not be active enough—try feeding it for a few more days.
Not enough fermentation time—give it more bulk fermentation.
Dough too dry—use a higher hydration ratio for a softer crumb.

2. How to Get an Open Crumb (Airy Texture)?

Use the stretch & fold method instead of kneading.
Don’t deflate the dough when shaping—handle it gently.
Ensure proper hydration—wetter dough leads to a more open crumb.

Storing and Keeping Sourdough Fresh

Best Storage Methods

Keep at room temperature in a paper bag or bread box to maintain crust texture.
Avoid plastic bags unless you want a softer crust.
For longer storage, keep the bread wrapped in a kitchen towel.

Can You Freeze Sourdough?

Yes! To freeze:

Slice the loaf before freezing for easy use.
Wrap in plastic wrap, then aluminum foil.
Thaw at room temperature and refresh in the oven at 350°F (175°C) for 10 minutes.

Serving Ideas and Pairings

Best Ways to Enjoy Sourdough

Toast with butter & jam – Classic and simple.
Avocado toast – Add eggs, smoked salmon, or microgreens.
Grilled cheese – Crispy crust makes for the best sandwich!
Sourdough croutons – Cube and bake for a crunchy salad topping.

Creative Uses for Leftover Bread

French toast – Sourdough adds extra flavor.
Bread pudding – A delicious way to use old bread.
Homemade breadcrumbs – Perfect for coating or adding crunch.

Health Benefits of Sourdough Bread

Nutritional Benefits

Lower glycemic index – Helps regulate blood sugar.
Rich in probiotics – Fermented dough promotes gut health.
More digestible – Natural fermentation breaks down gluten and phytic acid.

How Sourdough is Easier to Digest

Unlike commercial yeast breads, sourdough undergoes long fermentation, which makes nutrients more bioavailable and easier on digestion. Many people with mild gluten sensitivities find sourdough more tolerable.

Frequently Asked Questions

1. How Long Does it Take to Make Sourdough?

From start to finish, the process takes about 24-48 hours, including fermentation and proofing.

2. Do I Need a Dutch Oven?

A Dutch oven is recommended but not required. You can use a baking stone and add steam by placing a pan of water in the oven.

3. Can I Make Sourdough with Whole Wheat Flour?

Yes! Whole wheat adds more flavor but absorbs more water, so you may need to adjust hydration.

4. Why Didn’t My Bread Rise?

Your starter may not be strong enough—keep feeding it!
Fermentation time was too short—be patient and allow more time.

5. How Do I Store My Sourdough Starter?

Keep it at room temperature with regular feedings, or store it in the fridge if baking less often.

Final Thoughts

Baking sourdough bread from scratch is a fulfilling and enjoyable process. It requires patience and practice, but once you get the hang of it, you’ll never go back to store-bought bread again!

Give this beginner-friendly sourdough recipe a try, and don’t forget to share your results. Happy baking!

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