This sourdough bread recipe is perfect for beginners and bread experts. Low-maintenance and foolproof, it creates a beautifully golden crust with an airy, soft interior that’s perfectly chewy. It’s time to make the most gorgeous sourdough bread from home!
This post about my sourdough bread journey has been a long time coming. I’ve been working so hard to perfect my process, and although many have been begging for me to share my recipe, I didn’t want to post it when it wasn’t up to standards. I can confidently say that I have the best-tasting sourdough bread recipe for you to try. But this is just the beginning. I have more sourdough bread recipes coming your way, including posts on starters, discard recipes, sourdough bread flavors, scoring techniques, and more.
The Best Golden Sourdough Bread Recipe | Easy Baking for Beginners
We may have different preferences when it comes to sourdough bread. I love my bread to be airy, flavorful, golden, and crusty on the outside. I’m not a big fan of dark bread. I don’t cook mine at the highest temps that most sourdough bread recipes require. I rather mine cook longer at a lower temp and stay a bit more golden.
One of my favorite ways to eat sourdough bread is by toasting, adding a layer of butter, and my favorite, raspberry jam. We eat our bread by making turkey sandwiches, grilled cheese, and French toast, and I even love making croutons out of stale bread.
Let’s start making and baking the best sourdough bread ever.
It typically takes me 24 hours to make my bread from start to finish (from feeding my starter to baking) 24 hours sounds like a high-maintenance process, but I promise it’s not. There are a lot of hours where you just leave the bread alone to rise or leave the starter alone to activate. The process can be customized to fit any kind of schedule. The more you bake sourdough bread, the more you’ll find your groove when it comes to a timeline that works for you.
Reasons why you will love an easy beginner’s sourdough bread recipe:
Simple ingredients: This beginner sourdough bread recipe has a short list of simple ingredients, making it easy to get started with minimal fuss.
Clear instructions: This Beginner sourdough bread recipe has detailed instructions and step-by-step guidance, making it easy to follow along even if you’ve never made bread before.
Healthy and natural:Is sourdough the most healthy bread? Sourdough bread is a healthier option than regular bread, as it contains more nutrients and is easier to digest. It’s also made with natural yeast, which is better for your gut microbiome.
Delicious flavor: Sourdough bread has a unique, tangy flavor that many people find irresistible. Plus, with a little practice, you can customize the flavor by adjusting the fermentation time, adding herbs or spices, or using different types of flour.
Budget-friendly: Making your own sourdough bread can be more cost-effective than buying it from a bakery or grocery store, especially if you’re buying high-quality artisan bread.
Satisfaction of baking: There’s something satisfying about making your own bread from scratch, and sourdough bread is no exception. Plus, it’s a great way to impress your friends and family with your baking skills!
Sourdough Bread for Beginners
The Best Golden Sourdough Bread Recipe:
Along with the sourdough bread recipe, I’ll be sharing tips and tricks to perfecting this sourdough bread and some fun ways to jazz it up. Sourdough bread is simple, and once you get the hang of it, you’ll naturally get more daring with the process. You may even put your own spin on the recipe and find a routine that works better for you. The more and more you play with sourdough, the more perfect your loaves turn out each time. It’s fun to look back and see how far I’ve come. I remember googling everything there was to know about sourdough starters, and after reading and watching all the videos, I was still so confused. Eventually, you catch on, and it makes you feel like you’re a bread scientist. I’m kind of obsessed with it at this point. I love trying new techniques, and I love watching others for inspiration. My for you page is just filled with sourdough videos and scoring art.
One of the most frequently asked questions I receive is, “How do I make a sourdough starter?” or “Where can I get a sourdough starter from?”
What is sourdough starter? How does it work?
I recommend beginning the sour starter process now, or purchasing anactive sourdough starter on Amazon. It took me about two weeks to make my starter, and if I’m being honest, I wish I had purchased a starter online to save myself the days of frustration. The good thing is that my starter is still thriving and making the most delicious loaves of bread. I’ve been meaning to name it, too. So, if you have any good name suggestions for my sourdough starter, please leave them in the comments. It always cracks me up listening to people talk to their starters and calling them by name.
How did I start my sourdough bread journey?
I have always admired bakers online making their bread. A few months ago, I was browsing the grocery store and looking to pick up sandwich bread for a spread I was putting together. The loaf of sourdough bread that was dry and crispy, most likely sitting on the shelves for days, and smaller than the palm of my hand, was $15. It wasn’t made in the grocery store, the flour wasn’t organic, and so many strange ingredients were listed on the back. I started googling recipes for sourdough bread, and I got sucked into the wormhole of #sourdoughlife, and that’s what created the bread monster I am today. I like that it’s an art that takes passion, and bread makes everyone happy! It’s one of my favorite hobbies.
Homemade sourdough bread makes the best sandwiches, and it is one of my favorite foods. I can’t go back to grocery store bread ever again! This sandwich has been a favorite of ours. I make a giant one, and we split it with a side salad or homemade soup. It has toasted sourdough bread, avocado, mayonnaise, honey-roasted turkey, bacon, peppers, onions, tomatoes, lettuce, cucumber, and American cheese.
Don’t Overcomplicate Your Starter
People (including myself, at first) get so nervous about the sourdough starter. It’s hard to understand at first and a bit intimidating. I think it’s often way too overcomplicated. So many people tell you that you can’t do this and can’t do that, but I’ve done many of those “can’t dos,” and my bread has turned out perfectly fine.
What should I do if I want to make sourdough bread?
The first thing you need to do is feed your starter. Some people will tell you to feed your starter with equal parts, but I hardly ever do that, especially if I have to make enough starter to bake 10-12 loaves. (feeding instructions are listed below)
If you want to make sourdough bread and do not have a starter, try purchasing one from a local bakery or a live starter on Amazon, or ask a neighbor for some starter. You’ll be able to immediately feed the starter and get to baking within a day.
Feeding your starter with equal parts
Most people use equal parts of starter, water, and flour when feeding their starter.
You can make a successful starter by combining 1/4 cup of active starter, 1/4 cup of water, and 1/4 cup of all-purpose flour (or 1/2 cup, 1/2 cup, 1/2 cup, and so on)
Want a LESS SOUR tasting bread?
*Note: Lately, I’ve been activating my starter with 1/2 cup of active starter, 1 cup of water, and 1 cup of all-purpose flour. I find that to be less “sour.” And if I’m doing it overnight, I’ll do 1/4 starter, 1 cup of water, and 1 cup of AP flour.
Feeding your starter with more flour and water (not equal parts)
If you add more flour and water than a starter to your jar, it’s called a Levain. The levain has a less sour taste, and it also makes more starter, just in case you need more for a recipe. It may require more hours to activate, but it’s helpful when you need more starter or if you’re trying to tone down the sourness. If you only have about two tablespoons of starter in your refrigerator, you’ll want to make a levain in order to bake a recipe that requires 100 + grams of starter.
Let’s just say you only have a few lingering spots of starter in your jar after making a loaf of bread. You’ll add in 1/4 cup of water and 1/4 cup of flour to keep it going, place it in your refrigerator, and about 12 hours, your starter will be ready to go again.
I never measure accurately. This is why I say people overcomplicate the starter process. I sometimes don’t even measure the water and flour going into the starter jar, and it works out perfectly each time. I’m not saying you should do this, but this is just my reason why I think the “bread people know it alls” overcomplicate things. It’s an intimidation technique (just kidding, idk, ahhh)
You’re probably confused, but I promise you’ll catch on soon. I plan to do a lot of TikTok and videos in the future that will help explain much more of this (visit my TikTok for sourdough videos)
Do I DISCARD the extra inactive starter when feeding my new starter?
Yes, this is what confused me at first.
It’s called your discard. If you’re using 1/4 cup of starter to feed, you’ll discard the rest. You can either toss the discard out, use it for making the more starter, or use it for another recipe (a discard recipe.) I hardly ever dump mine out. I usually feed it, place it in the refrigerator, and use that for the next batches of bread. You can find so many cool recipes online to use up the discard, so nothing goes to waste. I’ve tried chocolate chip cookies, muffins, quiche, and pancakes. I’m looking forward to sharing so many more sourdough recipes this year.
Where should I store my starter if I’m not baking for a few days?
Starters take many weeks of neglect to die, and they are pretty forgiving after some troubleshooting. If you do not plan to use your starter for a week or two, place your sourdough starter in therefrigerator. Feed it every 7 to 12 days. Scoop out a few tablespoons of starter, and add in a few tablespoons of water and a few tablespoons of flour. Mix, and let it be. You do not have to add much flour and water if you do not plan on baking.
Can I leave my sourdough starter on the countertop?
If you do plan to bake every 24 to 48 hours, you can leave your starter out on the countertop. You’ll just have to keep feeding it daily. Refrigerating the starter slows down the fermentation, putting your starter to sleep and allowing you to let it be for a few days or a few weeks. I always feed my starter before sending it to the refrigerator jail.
If you are going on a vacation, rest assured your starter will be perfectly safe in the refrigerator (feed before you go to play it safe!)
How do you feed your starter after weeks of refrigeration?
So you’re ready to bake, but your starter has been in the refrigerator for a week or two.
Take your starter from the refrigerator and let it sit on the counter for 45 minutes to an hour. Make a levain, or feed your starter with equal parts. Place your fed starter by a window or in a warmer spot for 6-10 hours. Use the tape to measure its growth, and your starter should be active and ready to bake! You can also do this the night before if you plan to make the dough in the morning.
How do I know when my sourdough starter is ready to use?
After feeding your starter, place it in a warmer area in the house. (I keep mine under a heat vent or by the window on a warm day.)
In about 6 to 12 hours, your starter should double in volume, look foamy like a sponge, and it will smell sour. Once you grab a spoonful, it will stretch like bubblegum. (or try the float test.)
What ingredients do you use to make your sourdough starter?
Organic All-Purpose Flour (there are other flours you can use to make starter, but I like to keep it simple)
Purified Room Temperature Water (I get my water from the refrigerator)
Starter (unactivated)
What ingredients do you use to make your sourdough bread?
Ingredients are so important when making sourdough bread successfully.
Organic Bread Flour – I use King Arthur – (you do not have to use organic; it’s just what I use most often)
Purified Room Temperature Water (I use the water from my refrigerator’s filter system)
Active Starter – (previously fed within the past 5 to 12 hours)
Fine Artisan Sea Salt – (or fine sea salt) – Avoid iodized salt because it can leave a bitter aftertaste.
+any fillers you’d like to add during the fold & shaping.
As a side note, these are the ingredients I use most of the time, but you do not have to use organic bread flour or artisan sea salt.
Can I use a metal spoon or metal bowl with sourdough bread?
This is an annoying debate! Some people (the bread know-it-alls) will yell at me in the comment section about using metal bowls and spoons, but I haven’t had any issues! My bread turns out fine no matter what I mix or proof it in.
There are many different ways to bake sourdough, so each loaf is unique!
Here is how I get my sourdough bread to come out perfect each time:
This depends on your timeline; it won’t not be exactly 12 or 24 hours.
Customize this timeline to fit your daily routine. I wake up early, so I make mine start at 4 or 5 am. You do not have to do that. Sometimes, I make it much later.
HOW TO PREVENT BURNING THE BOTTOM OF YOUR SOURDOUGH LOAF
I used to get so frustrated when my bread would burn on the bottom. But now, that’s no longer an issue! I simply add a layer of uncooked rice to the bottom of my Dutch oven and place a fitted silicone mat with my bread dough right on top. This simple barrier completely prevents the bread from burning and ensures a perfectly baked loaf every time.
I can bake around three to four loaves with the same batch of rice before replacing it.
Ingredients for Two Loaves of Sourdough Bread
190 g Active Starter
780 g Purified Room Temperature Water
1060 g Organic Bread Flour
4 Tsp Fine Artisan Sea Salt
Ingredients for One Loaf of Sourdough Bread
95 g Active Starter
390 g Purified Room Temperature Water
530 g Organic Bread Flour
2 Tsp Fine Artisan Sea Salt
The Bread Timeline
5:30 am(customize the timeline to your schedule!)
Feed Starter 1/4 cup of starter, 1/4 cup of purified room temperature water, and 1/4 cup of all-purpose flour (not bread flour!) Add a piece of tape near your starter line to track the growth. Set the starter in a warmer area of the house.
12:00 to 1:00 pm
Make the Dough: Add the weighed activated starter and water to a large bowl and mix well. Mix in the weighed organic bread flour. You may have to use your hands to combine the ingredients. Add the salt (make sure to add it last, so it does not interfere with the starter.) At this point, the mixture will be very sticky and hard to form into a ball. Cover it with a damp towel, and set it aside for one 45-minutes to an hour.
Stretch & Fold After letting it sit, give the dough it’s the first stretch and fold.
1:15 pm
After making your sourdough, feed your starter jar, and place it back in the refrigerator if you do not plan to bake for a few days. If you plan to bake it again the next day, you can leave it out on the counter.
2:00 – 2:30 pm
Stretch & Fold: You can do this without bringing your dough onto the countertop. I usually do this step with the dough in the bowl the entire time. (refer to the video for help) Once the dough is formed into a (sloppy) ball, cover it back up with a damp cloth and set it aside for three to five hours. It should double in size at this point. Keep your dough in a warm house (67 to 73.) I have often placed the bread in the oven, with the door open, and light on to rise if the house is cold.
6:00 pm
Shape: Remove the dough from the bowl. Divide the dough into two equal parts. I use a scale to ensure the separated dough weighs the same; otherwise, baking times will change for each. It’s ok if they are a few grams off. Add a little flour to your surface, stretch and fold, and then shape each sourdough into a tight ball. Add flour to the banneton (or a floured tea towel), and place the dough smooth side down into the banneton (proofing basket.)
Cold Proof: Place bread in the refrigerator overnight. The longer it proofs in the refrigerator, the bolder the flavor will become. If you want to add in fillers like cheese, cinnamon, raisins, etc., do this during the last stretch and fold before shaping (I shared this in the video.)
You can leave the proofing sourdough in the refrigerator for up to 36 hours, so if you want to bake the bread when you get home the next day instead of the morning time, that will work too!
Some do not proof their sourdough in the refrigerator. I had the BEST results after cold proofing. Whenever I left the bread out, it over-proofed, and I had to do another stretch and fold in the morning before baking.
5:30 am (next day)
Preheat oven to 475 degrees.
Remove the proofed sourdough from the refrigerator. Transfer the dough to a sheet of parchment paper (smooth side up.) Dust with flour, and use your fingers to smooth the surface. Use scissors, a knife, or a scoring tool to add fun designs. Slice the dough about 1/2 inch thick on the top before placing it into the oven. This will form a stunning “ear” on the sourdough bread.
6:00 am
Bake your sourdough bread.
Place the bread (still on top of parchment paper) into a dutch oven with a lid. Bake for 50-55 minutes. Remove the lid, and bake for an additional 10 minutes. Remember that all ovens cook differently, so pay attention to the bread once you remove the lid. You do not want to go through all of that work and then burn your bread!
7:00 am
Allow the bread to cool on a rack for two hours before slicing.
9:00 am
ENJOY YOUR BREAD!
I have included the 9 to 5 timeline for overnight bulk proofing in this blog post as well (right after the recipe card!)
When do I add my fillers to sourdough bread?
Once you master the art of making a plain loaf, adding in flavors is when the fun begins!
If you add herbs, you can mix those in during your first fold and stretch.
Garlic, rosemary, lavender, oats, cinnamon, thyme, basil, etc.
If you’re making bread filled with cheese, fresh produce, sugar, honey, olive oil, or other fun ingredients, I typically wait until the final stretch and fold and shape to do so.
The key is ensuring the ingredients (other than herbs) are folded into the center and not on the outside. Otherwise, it can stick to the pan or burn at a high temperature (especially when using honey.)
Some ingredients can take the extra heat.
Fun flavors of sourdough bread:
Jalapeño & Cheese
Fold in a generous amount of diced pepper jack cheese, sharp cheddar cheese, and jalapeños. Add olive oil, extra cheese, and jalapeños to the score lines before baking.
Cinnamon Honey
Add lines of honey and sprinkles of cinnamon in the center of your folds. Try your best not to get honey on the outside of your dough (honey burns quickly.) If honey intimidates you, use brown sugar instead!
Add roasted garlic cloves, dried basil, olive oil, and parmesan to the center of your folds.
When your bread is done, add more parmesan and basil to the top, and let it cool. (don’t add parm on top until it is cooked, or it will burn)
Everything But the Bagel
Fold everything but the bagel seasoning in during your first stretch and fold. After scoring, add olive oil and extra everything but the bagel seasoning into the creases.
Cream Cheese & Lox
One of my favorite ways to enjoy sourdough is slicing it, drizzling olive oil over the top, warming it up in the oven, spreading garlic cream cheese on top with a splash of dill, lox, red onion, a lemon drizzle, and capers. Or, if you want to keep it dairy-free, use an avocado spread instead of cream cheese.
Honey Oat
Fold in the oats during the first stretch and fold. Carefully fold in the honey during the final stretch and fold.
What tools should I purchase for making sourdough bread?
You can use tools you already have in your house, like a knife for scoring, cups as jars, or regular round bowls lined with cloth for proofing.
If you want the fun products that excite you for baking, here are some of my favorite sourdough items I use! You can always add them to your Christmas wish list! I get so excited each time I purchase a new baking gadget.
This sourdough bread recipe is perfect for beginners and bread experts. Low-maintenance and foolproof, it creates a beautifully golden crust with an airy, soft interior that’s perfectly chewy. It's time to make the most gorgeous sourdough bread from home!
5:30 amFeed Starter 1/4 cup of starter, 1/4 cup of purified room temperature water, and 1/4 cup of all-purpose flour (not bread flour!) Add a piece of tape near your starter line so you can track the growth. Set the starter in a warmer area of the house.
Make Sourdough Dough
12:00 to 1:00 pmAdd the weighed activated starter and water to a large bowl and mix well. Mix in the weighed organic bread flour. You may have to use your hands to combine the ingredients. Add the salt (make sure to add it last, so it does not interfere with the starter.) At this point, the mixture will be very sticky and hard to form. Cover with a wet towel, and set it aside for one hour. After one hour, perform the first stretch and fold.
Refeed Starter Jar
1:15 pmAfter making your sourdough, feed your starter jar, and place it back in the refrigerator if you do not plan to bake for a few days. If you plan to bake bread the next day, you can leave it out on the counter.
Stretch and Fold | First Rise
2:00 pmStretch and fold your dough until it forms a large ball. You can do this without bringing your dough onto the countertop. I usually do this step with the dough in the bowl the entire time. (refer to the video for help) Once the dough is formed into a ball, cover it back up with a damp cloth and set it aside for three to five hours. It should double in size at this point. Keep your dough in a warm house (67 to 73.) I often place the bread in the oven with the door open and light on to rise, especially in the winter.
Stretch, Fold, Shape & Cool Proof
6:00 pm Remove the dough from the bowl. Divide the dough into two equal parts. I use a scale to ensure the separated dough weighs the same; otherwise, baking times will change for each loaf. It’s ok if they are a few grams off. Add a little flour to your surface, stretch and fold, and then shape each sourdough into a tight ball. Add flour to the banneton, and place the dough smooth side down into the banneton(proofing basket.) Cover and place in the refrigerator overnight. The longer it proofs in the refrigerator, the bolder the flavor will become. If you want to add fillers like cheese, cinnamon, raisins, etc., do this during the last stretch and fold. You can leave the proofing sourdough in the refrigerator for up to 36 hours, so if you want to bake the bread when you get home the next day instead of the morning, that will work too!
Scoring
5:30 am (next day) Preheat oven to 475 degrees.Remove the proofed sourdough from the refrigerator. Transfer the dough to a sheet of parchment paper (smooth side up.) Dust with flour, and use your fingers to smooth the surface. Use scissors, a knife, or a scoring tool to add fun designs. Slice the dough about 1/2 inch thick on the top before placing it into the oven. This will form a stunning “ear” on the sourdough bread.
Baking Bread
6:00 amBake your sourdough bread.Place the bread (still on top of parchment paper) into a dutch oven with a lid. Bake for 50 minutes. Remove the lid, and bake for an additional 10 minutes. Remember that all ovens cook differently, pay attention to the bread once you remove the lid. You do not want to go through all of that work, and then burn your bread!
Cooling Process
7:00 am Allow the bread to cool on a rack for two hours before slicing.
9:00 amEnjoy your bread!
Notes
add uncooked rice to the bottom of the dutch oven before adding the parchment paper or silicone mat to prevent burning at the bottom.
Keyword sourdough bread, sourdough loaf, bread, breadmaking, baking, homemade recipe, sourdough loaves, sourdough starter, sourdough scoring, sourdough journey, how to make sourdough
I get this question a lot: “What if I work 9 to 5 but want fresh sourdough?” This is my go-to recipe when I’m out for most of the day, and it’s super customizable to fit your lifestyle.
The beauty of sourdough is its flexibility. You can throw in as many stretch-and-folds as you’d like before the long bulk proof, but really, just one or two is all you need. Here’s how you can fit the process into your busy schedule and still come home to fresh, delicious bread:
Sourdough Bread Timeline (you’ll see this timeline in most of my videos!)
9:30 am: Activate sourdough starter.
4:00 pm: Prepare the dough and cover it.
4:45 pm: First stretch and fold; cover.
5:45 pm: Second stretch and fold; cover.
8:00 pm: Third stretch and fold; cover with a wet cloth and let rest overnight.
6:30 am (next day): Fourth stretch and fold; cover.
8:00 am: Final stretch, fold, shape, and place in a proofing basket. Refrigerate for cold-proofing.
Note: It can stay in the fridge for 24-48 hours. After 12 hours, the sour flavor intensifies.
4:00 pm: Preheat the oven to 475°F, score the bread.
4:15 pm: Bake for 45 minutes in a Dutch oven with the lid on.
5:00 pm: Remove the lid, bake for another 10 minutes.
5:15 pm: Let the bread cool before slicing.
The WEEKENDER loaf: (this is my favorite method when I’m home on the weekends – you will have the best bread of your life)
9:00 pm: Activate sourdough starter (1/8th cup of starter, 1/2 cup of water, 1/2 cup AP flour)
7:00 am: Prepare the dough and cover it.
8:00 am: First stretch and fold; cover.
9:00 am: Second stretch and fold; cover
10:30 am: Third stretch and fold; cover.
11:30 am: Fourth stretch and fold; cover. Now, let it bulk rise!
5:00 pm: Shape dough & cold proof. (add any fillers at this point)
6:30 am (next day, but can be baked at anytime): Heat oven to 475 Degrees.
7:00 am: Bake for 50 minutes in a Dutch oven with the lid on.
7:50 am: Remove the lid, bake for another 5-10 minutes.
8:00 am: Let the bread cool before slicing as it will continue to cook.
What Is Proofing? In both regular (yeasted) bread making and sourdough baking, proofing refers to the rise after shaping.
Scoring is a way of making shallow cuts in the tops of the unbaked bread dough right before baking it.
Sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise.
Stretching and folding is a form of kneading in sourdough. Stretching and folding help activate the gluten in wheat flour, making it easier to work with and shape. If you skip stretching and folding, you will likely have a soggy dough that doesn’t hold its shape before or during baking.
Alveoli refers to the gas bubbles or pockets in the crumb of your bread. Large alveoli can be achieved by getting the right combination of fermentation, time, and temperature.
Discard is the process of removing a portion of unfed starter from the jar before you feed your sourdough starter. The remainder of the unfed starter is called discard, and there are many recipes you can use it in to make sure it does not go to waste (or you can create a new starter)
The float test is when you put a teaspoon of sourdough starter into a glass of water. If it floats, it’s ready to bake bread with. If it sinks, you need to work on building your starter a little longer.
I think I’ve filled you with enough information about sourdough bread for now! Feel free to leave any questions in the comment area, and I will answer them! I cannot wait to share more, and I hope you all send me photos of your bread creations.
My Famous Sourdough Cinnamon Roll Recipe with Vanilla Buttercream Icing: These overnight sourdough cinnamon rolls are loaded with cinnamon sugar filling and generously layered in vanilla buttercream; every bite tastes like the ooey gooey center! They may be the best cinnamon rolls you’ll ever eat. Once you make them, you’ll be requested to make them repeatedly! They have become a holiday tradition in my family.
Hi, and welcome! I’m glad you’re here. Simply Taralynn is my lifestyle blog where I share bits of everyday life as a mom,favorite recipes, travel guides, and more. I’ve been blogging for fifteen years!
Taralynn, this post makes my heart so happy!! I’m still intimidated to try this, but your bread always looks phenomenal and it would be so neat to have my very own bread here instead of having to buy it at the store (like you said, they’re often on shelves for a long time and aren’t the best). Love how detailed everything is here, I made sure to pin it!
I do not preheat the dutch oven. All ovens cook differently, so if it’s getting dark, place cornmeal under your parchment paper at the bottom of your bread next time, and you can keep the lid on longer while cooking.
I accidentally mixed up this recipe using AP flour. Immediately mixed up another batch with bread flour. Should I continue with the first batch as well, or is it going to be a total flop?
It will still work, but that first loaf of bread will most likely be super dense. One thing you could do is continue the recipe, and then slice the bread into squares, season, bake, and make amazing sourdough croutons!
Taralynn, I had a sourdough started I have been feeding for over a year. My first sourdough last year did not come out so well. But this time perfection. I followed your steps with the exception of adding rice at the bottom of the Dutch oven. I placed a pizza bowl on the bottom rack just below the Dutch oven (saw it on a YouTube video) and it came out perfectly browned. No burned bottom. Cannot wait to make another and try you other recipes. Especially the pizza recipe! Thank you 🙂
I love this post! I’ve been very intimidated by starters and feeding them but I just ordered my first starter on Amazon.
I think the bowl debate is a little funny. But I had an idea for you! Growing up my mom had a giant bowl she called her bread bowl. She always made homemade bread in that bowl and the smell of her bread is ingrained in my memories. When I bought my first house my mom gave me said bowl and it’s so special to me. I’m sure your little boys memories will be full of fresh baked bread from mamas kitchen! A custom special “bread bowl” could be such a fun thing to pass down to him one day!
I can’t wait to start baking. Thanks for the inspiration!!
I’m so proud of you! Once you make bread, it becomes addicting! My first loaf was TERRIBLE, lol so don’t give up if you don’t get it right the first time. You learn more and more as you go!
OMG hahaha my green bowl is my “bread bowl” lol that’s too funny!
I can’t wait to try your recipe, Taralynn! I’ve been baking sourdough for maybe a month now and I’m still trying to get the hang of it but your loaves always look so delicious. Thanks for sharing!
I tried to make sourdough starter during the pandemic and failed miserably. I don’t think it was warm enough at the time so I never got a rise. All of these flavors look delish and I’m going to buy some starter and try again!
Making your own sourdough starter is so frustrating. It took me so much troubleshooting! That’s why I always tell people just to get an established starter somewhere! Save the troubles lol
King Arthur sells the starter and also anything else you might need… it comes in a small jar and is very small. That where I have my Gallon jug of discard from. lol
Thanks for the post! I have been waiting for this ever since you posted your first beautiful loaf! I have been using farmhouse on boone’s recipe and the first time I made it, my loaf was amazing. Sadly, every loaf since has been a failure. Have you made any with some whole wheat flour? Do you only stretch and fold for one session? Her recipe calls for 6 rounds of stretch and folds 15-30 minutes apart. You mention a video but I don’t see it on your blog?
I don’t find it necessary to do all of the folding and stretching, and it makes it inconvienet. I love a low-maintentance bread! I’ve made it both ways, and folding it less made it turn out way more fluffier!
The video is embedded under “Ingredients for Two Loaves of Sourdough Bread” 🙂 I also have it on my TikTok!
I’ve done wheat bread!:) I’ll be posting that soon!
Yaaay, thank you! I can’t wait to get started! Yes girl, I’m like you, I like to find out what the true must-do’s are and just get in there and see what happens. Much more fun that way! 😉 So many delicious accidents to discover!
Hi Taralynn,
I actually am making your sourdough bread recipe as we speak. I just wanted to know if you heated your Dutch oven first before baking your bread? Most recipes call for heating it first, but my crust always gets very brown. Nothing like yours. Thanks so much for your blog!
Cant wait to try this!! I’ve tried over 6+ recipes and haven’t found one that really fits my lifestyle…ya know? lol This one sounds pretty dang good!!! Curious though, why can’t we use bread flour in the levain? I feed my starter religiously with only bread flour…is there a specific reason?
You can use bread-flour! I stick with all-purpose because it’s inexpensive, and does the same trick! I like to make sure to save all the bread flour for the actual bread. Where I live bread flour is $5 more than the actual all-purpose flour.
This looks amazing, especially the jalapeño and cheddar idea! Have you considered trying to make sour dough pretzels? We love snacking on those, to make them from scratch would be fun to try! 🙂
Love to read your sourdough journey! Before I was pregnant I was on a big sourdough kick. Unfortunately Breadford (my sourdough starter) died during pregnancy as I was too nauseated to even think of baking bread. I am just about ready to start back now that my little man is 2 months!
Where did you find the glass jars you are using for the starter? Love those!
I always wanted to do sourdough so I saw the recipe and tried it. It is not perfect but with all the tips it is so much easier. Definitely will keep working at it. Thanks for the recipe and especially the video. I will be trying some of the variations once I get the basic better
I just made your sourdough recipe and this is the best one I have found! I feel like I have been struggling with flat bread for a while and this one turned out amazing! Thank you for sharing your recipe. I will definitely be continuing to use this one.
I place it in the dutch oven while it’s cold. If I’m making more than two loaves that day, then I place it into the hot dutch oven that was previously used for the first loaf. Both loaves turn out the same!
I was really interested in sourdough bread making and I am really glad you made this post!
It was really helpful to have things defined and explained for a beginner like me to understand. I made your recipe and just had a slice this morning for breakfast and it was delicious! My son loved it too! I am going to try a cheddar jalapeno flavor next. Thank you for sharing your recipe!
This just made my day! Thank you for the sweet review. I’m so happy the recipe turned out for you, and I think you’re going to love the jalapeño cheddar!!
Hi friend! I am obsessed with this recipe and I haven’t stopped baking these since I started. Thank you thank you a million times thank you. You are the only one who broke this process down where I understood.
For some reason this is the only recipe that I had complete success with! I’m new to sourdough and have tried a few other recipes and now have made this 4x. It always turns out perfect! I also tried making the loaves smaller and reduced the time in the Dutch oven with lid by about 15 min and uncovered in the oven to 5 minutes. It has been working perfect!
This review just made my day! I spent MONTHS creating this process, and it’s been fool proof for me, and I’m so so so happy you’ve had success with it!!!
Thanks for the recipe and clear instructions. I tried to make this loaf today but my dough seems to stay really wet.. This led to me not being able to shape it in the end.
I used the same measurements as the recipe. Do you know what could have happened?
I am a sourdough newbie. All measurements for every recipe I have seen are in grams. I noticed you use 1/4 cup measurement to feed your starter. Why is that? Thank you. Super excited to get Started!!
Love the recipe! My first one is headed in the oven now. I do have a question… mine didn’t “poof” in the refrigerator, they rise like normal but the last proofing overnight unfortunately didn’t. Do you have any suggestions why?
Your journey in perfecting your golden sourdough bread recipe is truly inspiring! It’s evident that your dedication and hard work have paid off, as you’ve created a recipe that’s not only delicious but also beginner-friendly. Your preference for a light and crusty texture, along with the versatility of your bread in various dishes, showcases its remarkable qualities. The detailed instructions and benefits of sourdough bread, from its simple ingredients to its health advantages and customizable flavours, make this recipe a must-try. Your commitment to sharing more about starters, techniques, and flavours adds an exciting dimension to your blog. Your passion for baking and crafting a superior sourdough experience shines through in every word!
Do you have any idea as to why my sourdough is very sticky after I let it rise for the 4-5 hours? It’s very hard to stretch and shape because of the stickiness.
I love the recipe. Your bread is beautiful. It seems you do only one set of stretch and fold until the dough is formed into a ball. May I assume it’s a whole lot of S& F?
My daughter and I chose this recipe for our maiden voyage with our new starter. It turned out perfectly! Thank you for sharing your wisdom and recipes with the world. PD, currently have our next batch rising now.
Thank you so much for an accessible sourdough recipe. I work full time with two little kids and the cold rise in the fridge makes sourdough baking possible in our busy schedule 🙂
Hi! I absolutely love your sourdough bread recipe. I bake loaves constantly and sell them. I have noticed that my bread isn’t getting a good spring rise in the oven. I have been using discard instead of active starter could this be the reason? I am not sure how to get enough active starter to bake 30 loaves at a time which is why I use discard for everything.
Definitely only use an active starter. You’ll want to get a LARGE jar or multiple jars of starter going. You can always add more water and more flour and less starter if you feel like you don’t have equal parts.
I’m in the process of my FIRST EVER sourdough loaf, using your recipe. Currently it’s in its first rise. I followed your amounts precisely (with a digital scale, and all halved as I only want one loaf) but the dough I’ve put to rise is very moist, even after the stretching and folding. I’m hoping that addition of a bit more flour will help? And should I add that flour tonight, before its rest in the fridge, or tomorrow when I get the loaf ready for baking?
Also, the temperature of 475F seems very high; I’ve never baked at that temperature before. Is this a sourdough thing?
This is my favorite recipe. It always works. This time I lost track of time and tossed it in the fridge at 8 pm before it had proofed enough. I kept it in overnight till 2 pm next day. It’s the first time I was able to easily slash it and boy did it bake up beautifully. There’s something to be learned from every loaf of bread I make.
Hi, I noticed your recipe did not stipulate whether to warm the Dutch oven or not when warming the oven. Please advise! Would love to try out your recipe. Thank you in advance
Hi!
Thank you for the extremely valuable info. I just made my first 2 successful loaves thanks to you. 2Quick questions… if I have a huge amount of starter that I only want to feed once a week do I have to feed it 1.1.1? That would be an awful lot and second question… when I divided my dough the first loaf was sticky to deal with and by the time I got to stretching and shaping the second loaf that one was not sticky. Any thoughts on why? Maybe if sticky I should have let it rest? Thank you!
I have been baking bread for a very long time, and recently decided to dust off my old Bread Alone cookbook from the 1990s and tackle sourdough. Many hours and a lot of effort later, I had a not so great loaf of heavy bread. Not so with your recipe! You definitely have hit the nail on the head with this technique! I had 2 gorgeous and tasty loaves of sourdough with much less effort than the fancy pants cookbook version! Thank you!
I want to try your recipe. I am confused about “two” loaves. You explained to divide the dough into two equal parts. Don’t put them
in separate banatins in the frig? Do
you bake separately in two dutch ovens, or bake only one at a time?
Thank you,
Caroline
Hey! Is there a sourdough website you found helpful to get you started? I’m just starting out and I love it but it’s still confusing. I love you’re still loving it!
Hi Taralynn,
Thank you so much for sharing your sourdough process and recipes. I am a complete newbie to the process and am trying to trouble shoot.
I used your recipe and baked my very first loaf of bread. I found the bottom was almost burnt, the outside was a bit too crispy, and the inside was very soft— almost wet in comparison to the extremely crispy outside—- but fully cooked. I’m wondering ( bc ovens are all very different) if you had any ideas on how to balance this all out for future loaves?
So far this recipe is turning out better then others!! Do you think I could skip the overnight cold proofing? Or well, shorten it so it’s about 5
-6 hours? I kinda need it done by tomorrow and don’t think I’ll be able to bake it in the morning and have time to let it cool off.
I love this recipe, I’ve used it countless times. I notice my load doesn’t rise as nicely and rounded or get a very good ear. It’s a little flat. My house is very warm 73 f so I think I may have over proofed it a little. I reduced the time on the counter to just max 3 hours (it’s nicely doubled). And right into shaping and the fridge. The next day when I go to score the ball is pretty flat and spreads out on the parchment.
I don’t think i could still be over proofing with just under 3 hours on the counter. Im wondering if it might be the hydration? My dough seems to be a lot sticker than yours. I usually have issues when I go to laminate with it sticking to the counter and my hands.
Any suggestions? I live in Ontario Canada which is pretty cold right now maybe different humidity is the issue ? Do you think reducing the water would help?
Thanks so much!
Also sun-dried tomato and Parmesan is by far our households and friends favourite inclusions. (:
hi,
great. log here!
is there a way you can, in parentheses perhaps, include standard American measurements in your recipes so I don’t have to Google conversions from grams? thanks!
I have been doing sourdough wrong all along. I used to dread spending hours a day focussing on the loaves, but this recipe is so much better for my timeline and my work schedule! I send it to all my friends who ask me about sourdough!
This was the recipe I used for my first loaf ever and I’ve tried others and am always disappointed. I should’t deviate. Thank you for taking the time to write this up.
I absolutely love this bread! The texture and taste are amazing! The only thing I don’t understand is my dough is always soooooo sticky and doesn’t hold a great shape. It always turns out to taste so amazing but the dough doesn’t act right beforehand!
I found this recipe on TikTok, and it is my first time making a loaf! My family and I loved it and will be making it again. I want to try the cheese bread next.
Thank you so much for the recipe!
I live at high altitude… 6,500′. Do you have any suggestions for high altitude?
Everytime i make my sourdough, it is always so “loose” or “wet”. I try adding more flour but then my loaf is dense. I follow your recipe exactly and my loaf will not hold shape.. basically melts into a blob and wont rise when baking.
Please help!
Help! I don’t know what I’m doing wrong. Everything looks good until I do the final fold before putting in the fridge. It is to soft, to the point of wanting to run off the counter.
I just baked my very first ever sourdough loaf and followed all of your instructions… it turned out amazing! And I am so proud of myself! Thank you so much for such a thorough post! I can’t wait to bake another one with the add-ins next time!
Just made my first ever sourdough loaf with this recipe and it came out near perfect! The bottom was a little dark. Beautiful crunchy crust with chewy soft inside. My husband wants it more sour so we may let it cold proof for 24 hours next time! We did about 15 hours this time.
Hello. I was wonderingif you could help me or offer information.
I’m just starting my sourdough adventure and your instructions seem so easy…..thank you for simplifying it.
My question is could I use a insta pot to bake the bread in? Or use something smaller than a Dutch oven? If so. how would I go about it?
Reason I’m asking is we live in a RV, (which means everything is on a smaller scale including oven). I don’t believe a Dutch oven would fit in oven.
Thanks for all your help.
The recipe was so easy to follow and it seems to have turned out well. A couple questions. Where in the oven should the rack be, center or lower part of the oven? Also, does the Dutch oven need to cool down before you bake the 2nd loaf? Thanks so much.
Sorry, a couple more questions. The bottom of my loaf was pretty hard. Any idea what I may have done incorrectly? Lastly, is there a way to make this recipe but for only 1 loaf? Thanks so much!
Thanks for the response. So would I just cut the whole recipe in 1/2? Also, would the cornmeal go between the bread and parchment paper? Your recipe was so easy to follow and so thorough.
The cornmeal would go underneath the parchment paper on the bottom of the dutch oven. It helps add a barrier so the bread doesn’t burn or get too hard.
Thankful for your tutorial. Both loaves were brilliant and tasty. If I want to make more sour, I have read less starter in the recipe? Do you have a gram amount to recommend? Thanks again for putting your tried and true protocol out for us “newbies”;)
If you want it less sour, I’d make the starter a different ratio! 1 cup of flour, 1 cup of water, and 1/4 cup of starter! It’ll take a bit longer to activate, but that helps it become less sour. You can also “clean up” your starter by making a new jar of 3 tablespoons of starter, 1 cup of flour, and 1 cup of starter.
I still have that one in my refrigerator until it’s time to bake. You can use a spatula to remove the first bread from the Dutch oven and then transfer the second loaf as soon as the first is done baking (if you don’t have more than one dutch oven).
after years of regular bread baking…. Finally a proper sourdough recipe, it’s wonderful.
perhaps the info about cornmeal buffer under the parchment paper and that Dutch oven does not require preheat should be in your recipe. I final proof in my Dutch oven on parchment paper in refrigerator overnight spritz it with water, cover and place it all in preheated oven to bake. it’s wonderful!
I’ll be embarking on my first sourdough journey this weekend, starting from scratch by making my own starter. I am excited to try this and kind of afraid, that I’ll never be able to go back to store bought bread, haha.
this sourdough recipe is the best I have every tried. the crumb was perfect. I can’t wait until i get to take this bread to church. thanks for getting the moister so perfect.
Hi, I have made this recipe a few times and it’s great. I rewatched your video and it looks like you do two stretches/rests, before the longer one for five hours. However, the recipe has one stretch in the bowl, then the last stretch before putting in the fridge. Which should I do? Thanks
This sourdough recipe is the best and easiest one I’ve seen and I’ve watched a lot. Other recipes are so tedious that for a beginner it can be intimidating. But yours is amazing and ive tried it 3 times already! And my family loves it everytime. So easy!
Thank you so much for sharing your recipe. I started making sourdough bread in August 2024, after a friend gave me some of her starter. After much searching, reading and looking at YouTube, I came across your recipe on Pinterest, and I must say it’s a keeper! The first loaf was gone in an hour.
Thank you!
Dee
After a year of trying different sourdough recipes, this one is my favorite by far! It is thorough and a much easier process with perfect results. I always wondered why the process has to be so complicated and time consuming and what the heck did pioneers used to do; they probably did something close to your recipe. No complications. Thank you so much!
I followed the recipe exactly. My dough turned out sticky throughout the whole process. What did I do wrong? I have it in the fridge for the cold proofing right now. I’m afraid it won’t hold its shape. I could never get it to hold together in a tight ball.
The stickiness could be because of the flour you are using, underproofed, or if your scale was off and too much water was added. You can always add in more flour to help shape. Let me know how it turns out after baking. Sometimes, even with a sticky dough, the bread turns out just fine!
I am new to sourdough bread baking, I have tried a few recipes that were meh or ended up in the trash. I made 2 loaves from your recipe and my husband told me to stick with this one. I will be making another round today & hope to learn a few tricks each time until perfection! Thanks so much, you restored faith in my ability to pull a great sourdough off! <3
This is the only bread recipe I’ll ever make again! I quit sourdough so many times before finding your recipe on a sourdough facebook forum. I was so discouraged with the amount of time and technique. Thank you for helping us newbies! We are going to try the jalapeño cheddar bread flavor tomorrow. My husband said its the best bread he has ever had and you’re right about having it toasted. I look forward to trying out the pizza recipe next because I have been eyeballing it. I don’t have Instagram so I followed you on Facebook!
I am glad I found this recipe, thank you for sharing it! I have been on the “journey” and have tried this one twice after attempting a couple others with meh results. I did the weekend process this time and it has been the best effort yet. I got a great oven spring, the crust texture is perfect, and the taste is perfect. However, the holes in my crumb are pretty small and it’s not as open as I might like. It’s soft, not dense, and not compacted toward the top or bottom. Any ideas what might be the problem and how to get it to open up just a bit more? Would oven temp cause this? My dutch oven and parchment aren’t rated for 475, so I used directions from another recipe to bake at 450. I love this recipe and want to keep tweaking it!
A great recipe. I had not made bread from my starter for a couple of years, but this recipe got me started again. (excuse the pun) Easy to follow, timing is forgiving, and the finished product is terrific.
Great recipe! I’ve made this many times. The key is always a good active starter. I cut the recipe in half a lot to make only one loaf. I have a loaf in the oven now. Thank you!
love this recipe! I’ve been too intimidated to make an actual loaf… I’ve had a starter for about a year and just make discard recipes, I saw your post and decided to give it a try. first loaf came out ok, I think it’s on my part and didn’t stretch and fold correctly or rolled the dough too tight I’m not sure, but it tasted great, today I am trying again and giving it a second stretch and fold… can you make a loaf from start to finish in one day? like if I feed my starter late at night and it’s ready in the morning?
Yes! make your starter before bed, make the dough as soon as you wake up, do a few stretches and fold, let it bulk rise for 5 hours, place it in the fridge for 4 hours, and then bake that evening!
Hi, I have been doing sourdough recipes for maybe 3 or 4 months now, I have been looking for a decent bread recipe that isn’t so dense and heavy you need a crane to lift it. I have tried a lot of recipes that really looked promising but turned-out bread that was fit for the garbage can and really nothing else. I must say I was very much pleasantly surprised with this recipe. I have made a single loaf 2 times now. I even screwed up the first one by not forming the ball prior to refrigeration and it still turned out great. My only suggestion is that I also halved to salt down two grams for the first loaf, and it definitely need more. I upped it for the second loaf, and I haven’t cut into it yet, but it looks fantastic and I’m sure it will be. I also dialed my oven down for the second loaf to 425 (as you say oven temps can vary) and it is a great looking loaf of bread. I couldn’t be happier with this recipe, Thank You So Much!
15 years ago I use to make sourdough bread and then I took a long break. I have started up again about a month ago and have been using one recipe which I haven’t been able to get a consistent loaf and crumb.
I looked around and found this recipe and I tried it yesterday. All I can say is this is AMAZING, great rise and crumb and not to crunchy which is what I was looking for. I did wrap loaves in damp cloth to ensure a thinner and softer crunch and its just perfect.
Tastes great, doesn’t have a strong sour tang to it which is fine.
This is a great recipe, easy to follow and really is fail proof, I highly recommend this and I look forward to trying some of the other recipes on this site,
I made it and it came out wonderful it was my second attempt on baking with sourdough and the bread was as perfect as those you see on social media. My family loved it, they couldn’t stop eating it, yI made two loves this morning and they are both gone now. Thank you
I’ve struggled with every other recipe.. but this one is perfection!
My loaf actually looks like I know what I’m doing.
The rice at the bottom of the Dutch oven was the key. I’ve had issues with the bottom crust being exceedingly hard. I also rubbed the bottom with bacon grease. Everything worked out perfect
This is the easiest way to make a loaf. Thank you so much!!
After reviewing many sourdough recipes, this is now my staple and bookmark on my iPad.
Thank you your ‘detailed’ efforts in creating this recipe. I make sourdough several times a month and always enjoy. I slice the loaf in quarters and freeze immediately after cooling. One trick I found is to use a pizza stone one rack under my bread rack for a perfect bottom crust. Thanks again!
So much information that was so helpful for getting the basics down and now I am on to more fun. Thank you!!!!
Down the sourdough rabbit hole I go, wheeeee😄
I can’t thank you enough for posting your tutorial. I did your 9-5 instructions and it worked great! Questions about the jalapeno flavor you make with the cheese tho! Do you measure the amount of peppers and cheese you add?
The WEEKENDER loaf:
Taralynn, this post makes my heart so happy!! I’m still intimidated to try this, but your bread always looks phenomenal and it would be so neat to have my very own bread here instead of having to buy it at the store (like you said, they’re often on shelves for a long time and aren’t the best). Love how detailed everything is here, I made sure to pin it!
Hope you have an amazing weekend, friend! 🙂
Make Life Marvelous
Hi, Ashley!
DO NOT be intimidated by sourdough! You will do great & sooooo much better than store-bought bread.
Let me know if you end up making a loaf!
Do you preheat your Dutch oven? My bread is getting a bit dark. Maybe I should adjust cooking time?
Hi, Michele!
I do not preheat the dutch oven. All ovens cook differently, so if it’s getting dark, place cornmeal under your parchment paper at the bottom of your bread next time, and you can keep the lid on longer while cooking.
I’ve made this recipe a few times now, always delicious. My question is: can I make 1/2 the dough into bagels? or do I need a separate recipe?
I was very intimidated by sourdough, and now I am baking something new every weekend. I love making sourdough!
today I am making this recipe, we shall see how it comes out tomorrow. 🙂
I accidentally mixed up this recipe using AP flour. Immediately mixed up another batch with bread flour. Should I continue with the first batch as well, or is it going to be a total flop?
It will still work, but that first loaf of bread will most likely be super dense. One thing you could do is continue the recipe, and then slice the bread into squares, season, bake, and make amazing sourdough croutons!
yum
Yum! Got your recipe from FB page!
Taralynn, I had a sourdough started I have been feeding for over a year. My first sourdough last year did not come out so well. But this time perfection. I followed your steps with the exception of adding rice at the bottom of the Dutch oven. I placed a pizza bowl on the bottom rack just below the Dutch oven (saw it on a YouTube video) and it came out perfectly browned. No burned bottom. Cannot wait to make another and try you other recipes. Especially the pizza recipe! Thank you 🙂
Ahhh so glad you had a successful loaf! 🙂 UMM genius on the pizza stone idea! going to try that!
I love this post! I’ve been very intimidated by starters and feeding them but I just ordered my first starter on Amazon.
I think the bowl debate is a little funny. But I had an idea for you! Growing up my mom had a giant bowl she called her bread bowl. She always made homemade bread in that bowl and the smell of her bread is ingrained in my memories. When I bought my first house my mom gave me said bowl and it’s so special to me. I’m sure your little boys memories will be full of fresh baked bread from mamas kitchen! A custom special “bread bowl” could be such a fun thing to pass down to him one day!
I can’t wait to start baking. Thanks for the inspiration!!
Hi, Carly!
I’m so proud of you! Once you make bread, it becomes addicting! My first loaf was TERRIBLE, lol so don’t give up if you don’t get it right the first time. You learn more and more as you go!
OMG hahaha my green bowl is my “bread bowl” lol that’s too funny!
I can’t wait to try your recipe, Taralynn! I’ve been baking sourdough for maybe a month now and I’m still trying to get the hang of it but your loaves always look so delicious. Thanks for sharing!
I can’t wait for you to try it! Please come back and let me know what you think!
Have you tried doing this gluten-free?
I tried to make sourdough starter during the pandemic and failed miserably. I don’t think it was warm enough at the time so I never got a rise. All of these flavors look delish and I’m going to buy some starter and try again!
Hi, Laura!
Making your own sourdough starter is so frustrating. It took me so much troubleshooting! That’s why I always tell people just to get an established starter somewhere! Save the troubles lol
King Arthur sells the starter and also anything else you might need… it comes in a small jar and is very small. That where I have my Gallon jug of discard from. lol
Thanks for the post! I have been waiting for this ever since you posted your first beautiful loaf! I have been using farmhouse on boone’s recipe and the first time I made it, my loaf was amazing. Sadly, every loaf since has been a failure. Have you made any with some whole wheat flour? Do you only stretch and fold for one session? Her recipe calls for 6 rounds of stretch and folds 15-30 minutes apart. You mention a video but I don’t see it on your blog?
Hi, Leah!
I don’t find it necessary to do all of the folding and stretching, and it makes it inconvienet. I love a low-maintentance bread! I’ve made it both ways, and folding it less made it turn out way more fluffier!
The video is embedded under “Ingredients for Two Loaves of Sourdough Bread” 🙂 I also have it on my TikTok!
I’ve done wheat bread!:) I’ll be posting that soon!
Oh man I’ve been missing out! I always thought those videos were just ads haha. So excited to try again using your recipe!
haha! they are my embedded vidoes, but they do contain an ad, which helps this blog stay running! 🙂
This is the only sourdough recipe that has worked out for me! Where do you get the cute sourdough starter jars?
YAY!!!! 🙂
They are from Hobby Lobby! Highly recommend getting them when they have their jars on sale!
Yaaay, thank you! I can’t wait to get started! Yes girl, I’m like you, I like to find out what the true must-do’s are and just get in there and see what happens. Much more fun that way! 😉 So many delicious accidents to discover!
Awww thanks, Andrea! I can’t wait to hear about your loaves!!
Can’t wait to try this! What size dutch oven do you typically use?
I use a 6 QT. But if yours is bigger, it works too!
Hi Taralynn,
I actually am making your sourdough bread recipe as we speak. I just wanted to know if you heated your Dutch oven first before baking your bread? Most recipes call for heating it first, but my crust always gets very brown. Nothing like yours. Thanks so much for your blog!
I do not heat it first 🙂
Cant wait to try this!! I’ve tried over 6+ recipes and haven’t found one that really fits my lifestyle…ya know? lol This one sounds pretty dang good!!! Curious though, why can’t we use bread flour in the levain? I feed my starter religiously with only bread flour…is there a specific reason?
Hi, Molly!
You can use bread-flour! I stick with all-purpose because it’s inexpensive, and does the same trick! I like to make sure to save all the bread flour for the actual bread. Where I live bread flour is $5 more than the actual all-purpose flour.
This looks amazing, especially the jalapeño and cheddar idea! Have you considered trying to make sour dough pretzels? We love snacking on those, to make them from scratch would be fun to try! 🙂
I need to try!
Love to read your sourdough journey! Before I was pregnant I was on a big sourdough kick. Unfortunately Breadford (my sourdough starter) died during pregnancy as I was too nauseated to even think of baking bread. I am just about ready to start back now that my little man is 2 months!
Where did you find the glass jars you are using for the starter? Love those!
Oh noooo, not breadford! I couldn’t imagine doing sourdough starter while pregnant! I was soooo sick.
I got them at Hobby Lobby! 🙂
Thank you so much for sharing this with us. I’m definitely going to give this a try. I hope I can make beautiful loaves like you do.
do you bake both loaves at the same time?
I do since i have two dutch ovens, but you do not have to.
also, can I cut this in half to make just one loaf?
You can! Absolutely.
When you cut the recipe in half, are you still using 1/4 of starter, water and flour? Or cutting that in half as well.
New sourdough maker here!
I always wanted to do sourdough so I saw the recipe and tried it. It is not perfect but with all the tips it is so much easier. Definitely will keep working at it. Thanks for the recipe and especially the video. I will be trying some of the variations once I get the basic better
Hi!
I just made your sourdough recipe and this is the best one I have found! I feel like I have been struggling with flat bread for a while and this one turned out amazing! Thank you for sharing your recipe. I will definitely be continuing to use this one.
Hi, Chelsea! This just made my day 🙂 I’m so happy it worked out for you! YAY!
Thank you so much for posting your recipe! Can I ask do you preheat your Dutch oven, or place the loaf in while it’s cold?
Hi, Hannah!
I place it in the dutch oven while it’s cold. If I’m making more than two loaves that day, then I place it into the hot dutch oven that was previously used for the first loaf. Both loaves turn out the same!
What is the baking time if the oven and pot is already hot? (second loaf)
It’s the same.
I was really interested in sourdough bread making and I am really glad you made this post!
It was really helpful to have things defined and explained for a beginner like me to understand. I made your recipe and just had a slice this morning for breakfast and it was delicious! My son loved it too! I am going to try a cheddar jalapeno flavor next. Thank you for sharing your recipe!
Hi, Charlotte!
This just made my day! Thank you for the sweet review. I’m so happy the recipe turned out for you, and I think you’re going to love the jalapeño cheddar!!
I just started baking sourdough and tried your recipe, it’s the best loaf I’ve made so far!!
I made this loaf for Easter and it is the best recipe I’ve tried!
Hi friend! I am obsessed with this recipe and I haven’t stopped baking these since I started. Thank you thank you a million times thank you. You are the only one who broke this process down where I understood.
For some reason this is the only recipe that I had complete success with! I’m new to sourdough and have tried a few other recipes and now have made this 4x. It always turns out perfect! I also tried making the loaves smaller and reduced the time in the Dutch oven with lid by about 15 min and uncovered in the oven to 5 minutes. It has been working perfect!
This review just made my day! I spent MONTHS creating this process, and it’s been fool proof for me, and I’m so so so happy you’ve had success with it!!!
I dont have a dutch oven yet, can i just do parchment/foil for now?
The only recipe I’ll make for sourdough from here on out.
Hi Taralynn.
Thanks for the recipe and clear instructions. I tried to make this loaf today but my dough seems to stay really wet.. This led to me not being able to shape it in the end.
I used the same measurements as the recipe. Do you know what could have happened?
Hi! If your house is too warm, it can cause the dough to become sticky and wet. Just add in some extra flour to help with that!
I make this once a week and it’s amazing. Thank you!
I am a sourdough newbie. All measurements for every recipe I have seen are in grams. I noticed you use 1/4 cup measurement to feed your starter. Why is that? Thank you. Super excited to get Started!!
Love the recipe! My first one is headed in the oven now. I do have a question… mine didn’t “poof” in the refrigerator, they rise like normal but the last proofing overnight unfortunately didn’t. Do you have any suggestions why?
Hi! I don’t see anywhere that you’re doing stretch and fold between autolyse and bulk proofing stage? Am I missing something?
Your journey in perfecting your golden sourdough bread recipe is truly inspiring! It’s evident that your dedication and hard work have paid off, as you’ve created a recipe that’s not only delicious but also beginner-friendly. Your preference for a light and crusty texture, along with the versatility of your bread in various dishes, showcases its remarkable qualities. The detailed instructions and benefits of sourdough bread, from its simple ingredients to its health advantages and customizable flavours, make this recipe a must-try. Your commitment to sharing more about starters, techniques, and flavours adds an exciting dimension to your blog. Your passion for baking and crafting a superior sourdough experience shines through in every word!
Hi Taralynn,
Do you have any idea as to why my sourdough is very sticky after I let it rise for the 4-5 hours? It’s very hard to stretch and shape because of the stickiness.
All you have to do in this case is add more flour. Sometimes home temps can change the stickiness/moisture in bread.
I love the recipe. Your bread is beautiful. It seems you do only one set of stretch and fold until the dough is formed into a ball. May I assume it’s a whole lot of S& F?
I can’t wait to try this! First I need to make a starter. Any idea when you will do the blog for making a sourdough starter?
My daughter and I chose this recipe for our maiden voyage with our new starter. It turned out perfectly! Thank you for sharing your wisdom and recipes with the world. PD, currently have our next batch rising now.
Thank you so much for an accessible sourdough recipe. I work full time with two little kids and the cold rise in the fridge makes sourdough baking possible in our busy schedule 🙂
This is my go to recipe! I share this one with everyone I gift my starter to and they’ve done great with it — some even better than me!
Hi! I absolutely love your sourdough bread recipe. I bake loaves constantly and sell them. I have noticed that my bread isn’t getting a good spring rise in the oven. I have been using discard instead of active starter could this be the reason? I am not sure how to get enough active starter to bake 30 loaves at a time which is why I use discard for everything.
Definitely only use an active starter. You’ll want to get a LARGE jar or multiple jars of starter going. You can always add more water and more flour and less starter if you feel like you don’t have equal parts.
Hi! Would it hurt for the bread to cold proof in the fridge for 48 hours instead of 36?
48 hours is the maximum i’d proof! It may taste more on the outside.
I’m in the process of my FIRST EVER sourdough loaf, using your recipe. Currently it’s in its first rise. I followed your amounts precisely (with a digital scale, and all halved as I only want one loaf) but the dough I’ve put to rise is very moist, even after the stretching and folding. I’m hoping that addition of a bit more flour will help? And should I add that flour tonight, before its rest in the fridge, or tomorrow when I get the loaf ready for baking?
Also, the temperature of 475F seems very high; I’ve never baked at that temperature before. Is this a sourdough thing?
Thanks so much!
475 if actually pretty low for most sourdough loaves.
If your dough is too water when you first start, mix in flour then! 🙂
This is my favorite recipe. It always works. This time I lost track of time and tossed it in the fridge at 8 pm before it had proofed enough. I kept it in overnight till 2 pm next day. It’s the first time I was able to easily slash it and boy did it bake up beautifully. There’s something to be learned from every loaf of bread I make.
Hi, I noticed your recipe did not stipulate whether to warm the Dutch oven or not when warming the oven. Please advise! Would love to try out your recipe. Thank you in advance
I do not preheat the dutch oven.
This is the greatest recipe explanation I have come across. I’m new to this process. I wonder if you do any videos we can watch for the whole process?
TikTok:) I have a bunch.
This is the only sourdough bread recipe that has ever worked for me!
Hi!
Thank you for the extremely valuable info. I just made my first 2 successful loaves thanks to you. 2Quick questions… if I have a huge amount of starter that I only want to feed once a week do I have to feed it 1.1.1? That would be an awful lot and second question… when I divided my dough the first loaf was sticky to deal with and by the time I got to stretching and shaping the second loaf that one was not sticky. Any thoughts on why? Maybe if sticky I should have let it rest? Thank you!
Love love love this recipe. Curious if we know what the macros are or how to calculate ??
Hi! Could I proof these in the fridge for 48 hours or is that too long?
You can!
I have been baking bread for a very long time, and recently decided to dust off my old Bread Alone cookbook from the 1990s and tackle sourdough. Many hours and a lot of effort later, I had a not so great loaf of heavy bread. Not so with your recipe! You definitely have hit the nail on the head with this technique! I had 2 gorgeous and tasty loaves of sourdough with much less effort than the fancy pants cookbook version! Thank you!
My best bake yet! Thank u for sharing the easiest, no-fuss sourdough recipe!
I want to try your recipe. I am confused about “two” loaves. You explained to divide the dough into two equal parts. Don’t put them
in separate banatins in the frig? Do
you bake separately in two dutch ovens, or bake only one at a time?
Thank you,
Caroline
Mine turned out so golden and crispy.
Meant to say do you put them in two separate banatins to rise in frig?
Hey! Is there a sourdough website you found helpful to get you started? I’m just starting out and I love it but it’s still confusing. I love you’re still loving it!
Hi Taralynn,
Thank you so much for sharing your sourdough process and recipes. I am a complete newbie to the process and am trying to trouble shoot.
I used your recipe and baked my very first loaf of bread. I found the bottom was almost burnt, the outside was a bit too crispy, and the inside was very soft— almost wet in comparison to the extremely crispy outside—- but fully cooked. I’m wondering ( bc ovens are all very different) if you had any ideas on how to balance this all out for future loaves?
Hi, Carolyn!
I use a silicone liner in the bottom of my dutch oven when baking now to help with the bottom burning.
So far this recipe is turning out better then others!! Do you think I could skip the overnight cold proofing? Or well, shorten it so it’s about 5
-6 hours? I kinda need it done by tomorrow and don’t think I’ll be able to bake it in the morning and have time to let it cool off.
I love this recipe, I’ve used it countless times. I notice my load doesn’t rise as nicely and rounded or get a very good ear. It’s a little flat. My house is very warm 73 f so I think I may have over proofed it a little. I reduced the time on the counter to just max 3 hours (it’s nicely doubled). And right into shaping and the fridge. The next day when I go to score the ball is pretty flat and spreads out on the parchment.
I don’t think i could still be over proofing with just under 3 hours on the counter. Im wondering if it might be the hydration? My dough seems to be a lot sticker than yours. I usually have issues when I go to laminate with it sticking to the counter and my hands.
Any suggestions? I live in Ontario Canada which is pretty cold right now maybe different humidity is the issue ? Do you think reducing the water would help?
Thanks so much!
Also sun-dried tomato and Parmesan is by far our households and friends favourite inclusions. (:
Just amazing
hi,
great. log here!
is there a way you can, in parentheses perhaps, include standard American measurements in your recipes so I don’t have to Google conversions from grams? thanks!
I have been doing sourdough wrong all along. I used to dread spending hours a day focussing on the loaves, but this recipe is so much better for my timeline and my work schedule! I send it to all my friends who ask me about sourdough!
This was the recipe I used for my first loaf ever and I’ve tried others and am always disappointed. I should’t deviate. Thank you for taking the time to write this up.
I absolutely love this bread! The texture and taste are amazing! The only thing I don’t understand is my dough is always soooooo sticky and doesn’t hold a great shape. It always turns out to taste so amazing but the dough doesn’t act right beforehand!
do ihave yo use a Dutch oven or can j use any othet dish in the oven and at what temperature
For this recipe, I would stick to a Dutch oven. Some people use baking sheets, which you can try, but I have not tried.
I found this recipe on TikTok, and it is my first time making a loaf! My family and I loved it and will be making it again. I want to try the cheese bread next.
Love your detailed explanation on sourdough. Do you ever add steam while baking in the oven??
No but you absolutely can!
Great Article Thanks For Sharing Information…
I made the two loaves. I had some established
starter ready to go. The first loaf got a little burnt on the bottom. I used a Dutch oven. Set at 475.
But for the second I had it at 475 for 30 minutes and then lowered it to 450. Ended up being okay.
I did use some ice cubes for steam.
Found your video from tiktok and its the only one ill ever use now
Good directions
Nice
I want to make this recipe again with the cinnamon next
Thank you so much for the recipe!
I live at high altitude… 6,500′. Do you have any suggestions for high altitude?
Everytime i make my sourdough, it is always so “loose” or “wet”. I try adding more flour but then my loaf is dense. I follow your recipe exactly and my loaf will not hold shape.. basically melts into a blob and wont rise when baking.
Please help!
Help! I don’t know what I’m doing wrong. Everything looks good until I do the final fold before putting in the fridge. It is to soft, to the point of wanting to run off the counter.
Great it worked for me finally
Hi Taralynn!
I just baked my very first ever sourdough loaf and followed all of your instructions… it turned out amazing! And I am so proud of myself! Thank you so much for such a thorough post! I can’t wait to bake another one with the add-ins next time!
Awww yay!!!!!!
The bread was very good. I want to try the bagel recipe very soon.
I am in Jamaica
Just made my first ever sourdough loaf with this recipe and it came out near perfect! The bottom was a little dark. Beautiful crunchy crust with chewy soft inside. My husband wants it more sour so we may let it cold proof for 24 hours next time! We did about 15 hours this time.
I love hearing that! If you want, add cornmeal underneath or sourdough mat/or parchment paper in the dutch oven! it helps it not burn at the bottom 🙂
Hello. I was wonderingif you could help me or offer information.
I’m just starting my sourdough adventure and your instructions seem so easy…..thank you for simplifying it.
My question is could I use a insta pot to bake the bread in? Or use something smaller than a Dutch oven? If so. how would I go about it?
Reason I’m asking is we live in a RV, (which means everything is on a smaller scale including oven). I don’t believe a Dutch oven would fit in oven.
Thanks for all your help.
The recipe was so easy to follow and it seems to have turned out well. A couple questions. Where in the oven should the rack be, center or lower part of the oven? Also, does the Dutch oven need to cool down before you bake the 2nd loaf? Thanks so much.
Sorry, a couple more questions. The bottom of my loaf was pretty hard. Any idea what I may have done incorrectly? Lastly, is there a way to make this recipe but for only 1 loaf? Thanks so much!
Yes! you can half this recipe.
Try putting cornmeal under your parchment paper!
Thanks for the response. So would I just cut the whole recipe in 1/2? Also, would the cornmeal go between the bread and parchment paper? Your recipe was so easy to follow and so thorough.
The cornmeal would go underneath the parchment paper on the bottom of the dutch oven. It helps add a barrier so the bread doesn’t burn or get too hard.
Thankful for your tutorial. Both loaves were brilliant and tasty. If I want to make more sour, I have read less starter in the recipe? Do you have a gram amount to recommend? Thanks again for putting your tried and true protocol out for us “newbies”;)
Hi, Robin!
If you want it less sour, I’d make the starter a different ratio! 1 cup of flour, 1 cup of water, and 1/4 cup of starter! It’ll take a bit longer to activate, but that helps it become less sour. You can also “clean up” your starter by making a new jar of 3 tablespoons of starter, 1 cup of flour, and 1 cup of starter.
new to sourdough baking. your recipe makes 2 loaves….what do you do with the second one while baking the first?
I still have that one in my refrigerator until it’s time to bake. You can use a spatula to remove the first bread from the Dutch oven and then transfer the second loaf as soon as the first is done baking (if you don’t have more than one dutch oven).
I will only make this recipe from now on
Great beginner recipe
after years of regular bread baking…. Finally a proper sourdough recipe, it’s wonderful.
perhaps the info about cornmeal buffer under the parchment paper and that Dutch oven does not require preheat should be in your recipe. I final proof in my Dutch oven on parchment paper in refrigerator overnight spritz it with water, cover and place it all in preheated oven to bake. it’s wonderful!
I’ll be embarking on my first sourdough journey this weekend, starting from scratch by making my own starter. I am excited to try this and kind of afraid, that I’ll never be able to go back to store bought bread, haha.
I baked mine in loaf pans, came out perfect !
Best recipe for sourdough bread ive tried in a long time. Thank you for making it easy!
this sourdough recipe is the best I have every tried. the crumb was perfect. I can’t wait until i get to take this bread to church. thanks for getting the moister so perfect.
Hi, I have made this recipe a few times and it’s great. I rewatched your video and it looks like you do two stretches/rests, before the longer one for five hours. However, the recipe has one stretch in the bowl, then the last stretch before putting in the fridge. Which should I do? Thanks
Clarification: the recipe has 2 sets of stretches, but it looks like you do 3 in the video. Do you recommend the 3?
Two sets are all that are needed for this recipe! If I have extra time, I’ll throw in some extras.
Hi! I use this recipe and it works perfectly for me everytime!
This sourdough recipe is the best and easiest one I’ve seen and I’ve watched a lot. Other recipes are so tedious that for a beginner it can be intimidating. But yours is amazing and ive tried it 3 times already! And my family loves it everytime. So easy!
ahhh thank you for the feedback!!!
Thank you so much for sharing your recipe. I started making sourdough bread in August 2024, after a friend gave me some of her starter. After much searching, reading and looking at YouTube, I came across your recipe on Pinterest, and I must say it’s a keeper! The first loaf was gone in an hour.
Thank you!
Dee
After a year of trying different sourdough recipes, this one is my favorite by far! It is thorough and a much easier process with perfect results. I always wondered why the process has to be so complicated and time consuming and what the heck did pioneers used to do; they probably did something close to your recipe. No complications. Thank you so much!
Thank you so much for that feedback, Michele!!
Just starting on my sourdough journey, and this turned out perfect the very first time.
Yay! welcome to the world of sourdough! 🙂
Best bread I’ve ever made or tasted! I followed your 9 to 5 timeline since I’m a teacher and it was perfect.
Best bread recipe to try yet. I found your recipe on Sourdough Geek Facebook Group.
I followed the recipe exactly. My dough turned out sticky throughout the whole process. What did I do wrong? I have it in the fridge for the cold proofing right now. I’m afraid it won’t hold its shape. I could never get it to hold together in a tight ball.
Hi, Julie!
The stickiness could be because of the flour you are using, underproofed, or if your scale was off and too much water was added. You can always add in more flour to help shape. Let me know how it turns out after baking. Sometimes, even with a sticky dough, the bread turns out just fine!
Best bread recipe ive tried
I am new to sourdough bread baking, I have tried a few recipes that were meh or ended up in the trash. I made 2 loaves from your recipe and my husband told me to stick with this one. I will be making another round today & hope to learn a few tricks each time until perfection! Thanks so much, you restored faith in my ability to pull a great sourdough off! <3
Stephanie! This just made my day!:) Thank you so much!!!!
made for thanksgiving best bread ever ever ever ever
Tried this recipe twice. I’m disappointed that my pants wont fit because it was so good!
HAHA! This made me laugh!
The best bread recipe ever.
wow
Best sourdough recipe on the Internet by far. flavor is great
Insane flavors, great bounce, easy to follow
Can you freeze the dough of the second one instead of baking it?
Hi, Linda
I have actually never tried freezing sourdough bread dough yet.
This is the only bread recipe I’ll ever make again! I quit sourdough so many times before finding your recipe on a sourdough facebook forum. I was so discouraged with the amount of time and technique. Thank you for helping us newbies! We are going to try the jalapeño cheddar bread flavor tomorrow. My husband said its the best bread he has ever had and you’re right about having it toasted. I look forward to trying out the pizza recipe next because I have been eyeballing it. I don’t have Instagram so I followed you on Facebook!
I am glad I found this recipe, thank you for sharing it! I have been on the “journey” and have tried this one twice after attempting a couple others with meh results. I did the weekend process this time and it has been the best effort yet. I got a great oven spring, the crust texture is perfect, and the taste is perfect. However, the holes in my crumb are pretty small and it’s not as open as I might like. It’s soft, not dense, and not compacted toward the top or bottom. Any ideas what might be the problem and how to get it to open up just a bit more? Would oven temp cause this? My dutch oven and parchment aren’t rated for 475, so I used directions from another recipe to bake at 450. I love this recipe and want to keep tweaking it!
Beautiful bread was baked this morning. Thank you for sharing this recipe with the world.
I have tried my attempt at sourdough bread for years and this is the only recipe to ever work for me
A great recipe. I had not made bread from my starter for a couple of years, but this recipe got me started again. (excuse the pun) Easy to follow, timing is forgiving, and the finished product is terrific.
Excellent. I’m going to reduce bake time to 30 min with lid and 15 to 20 off. Reduce bake temp to 425 with lid off.
First loaf ever was a success!
kids loved it
Excellent. I’m going to reduce bake time to 30 min with lid and 15 to 20 off. Reduce bake temp to 425 with lid off.
Great recipe! I’ve made this many times. The key is always a good active starter. I cut the recipe in half a lot to make only one loaf. I have a loaf in the oven now. Thank you!
The absolutely HANDS DOWN best sourdough I’ve ever eaten!
I added leeks , Calabrian peppers and parmezan. Delish😋
love this recipe! I’ve been too intimidated to make an actual loaf… I’ve had a starter for about a year and just make discard recipes, I saw your post and decided to give it a try. first loaf came out ok, I think it’s on my part and didn’t stretch and fold correctly or rolled the dough too tight I’m not sure, but it tasted great, today I am trying again and giving it a second stretch and fold… can you make a loaf from start to finish in one day? like if I feed my starter late at night and it’s ready in the morning?
Hi, Nyssa!
Yes! make your starter before bed, make the dough as soon as you wake up, do a few stretches and fold, let it bulk rise for 5 hours, place it in the fridge for 4 hours, and then bake that evening!
Hi, I have been doing sourdough recipes for maybe 3 or 4 months now, I have been looking for a decent bread recipe that isn’t so dense and heavy you need a crane to lift it. I have tried a lot of recipes that really looked promising but turned-out bread that was fit for the garbage can and really nothing else. I must say I was very much pleasantly surprised with this recipe. I have made a single loaf 2 times now. I even screwed up the first one by not forming the ball prior to refrigeration and it still turned out great. My only suggestion is that I also halved to salt down two grams for the first loaf, and it definitely need more. I upped it for the second loaf, and I haven’t cut into it yet, but it looks fantastic and I’m sure it will be. I also dialed my oven down for the second loaf to 425 (as you say oven temps can vary) and it is a great looking loaf of bread. I couldn’t be happier with this recipe, Thank You So Much!
Amazing to hear that, Jim!!!
15 years ago I use to make sourdough bread and then I took a long break. I have started up again about a month ago and have been using one recipe which I haven’t been able to get a consistent loaf and crumb.
I looked around and found this recipe and I tried it yesterday. All I can say is this is AMAZING, great rise and crumb and not to crunchy which is what I was looking for. I did wrap loaves in damp cloth to ensure a thinner and softer crunch and its just perfect.
Tastes great, doesn’t have a strong sour tang to it which is fine.
This is a great recipe, easy to follow and really is fail proof, I highly recommend this and I look forward to trying some of the other recipes on this site,
Thanks for the recipe!!!
Joann
Thank you!!
If you want a stronger sour taste, use more sourdough starter in your activation process 🙂
I made it and it came out wonderful it was my second attempt on baking with sourdough and the bread was as perfect as those you see on social media. My family loved it, they couldn’t stop eating it, yI made two loves this morning and they are both gone now. Thank you
Sounds like you need to make some more for your family! 🙂 Thanks for the review! Happy baking!!
I have tried to make sourdough bread for months and this is the first recipe that worked for me!
I’ve struggled with every other recipe.. but this one is perfection!
My loaf actually looks like I know what I’m doing.
The rice at the bottom of the Dutch oven was the key. I’ve had issues with the bottom crust being exceedingly hard. I also rubbed the bottom with bacon grease. Everything worked out perfect
This is the easiest way to make a loaf. Thank you so much!!
My first attempt was a success thank you!!
Freshly baked sourdough is true comfort food
great results on my bread
amazing bread turnout
After reviewing many sourdough recipes, this is now my staple and bookmark on my iPad.
Thank you your ‘detailed’ efforts in creating this recipe. I make sourdough several times a month and always enjoy. I slice the loaf in quarters and freeze immediately after cooling. One trick I found is to use a pizza stone one rack under my bread rack for a perfect bottom crust. Thanks again!
Thank you, Denny!!!
ONLY RECIPE THAT HAS WORKED FOR ME
five stars
So much information that was so helpful for getting the basics down and now I am on to more fun. Thank you!!!!
Down the sourdough rabbit hole I go, wheeeee😄
You must try the cinnamon rolls next!!:)
Great recipe! Have you ever tried adding butter?
I have never tried sourdough until reading your blog and I cannot believe I made a loaf! I want to try the jalapeno one next.
Decided to give it a try. 5STAR
I can’t thank you enough for posting your tutorial. I did your 9-5 instructions and it worked great! Questions about the jalapeno flavor you make with the cheese tho! Do you measure the amount of peppers and cheese you add?
Love hearing that!!
Nope I just kind of fold it in and add as much as my bread can fit.