Sоurdough breаd is getting super popular agаin . Lots of home cooks are baking it cause it tastes great and looks cool . It has a chewy inside and a crisp crust that just makes you smile . Unlike store bought loaves , sourdough needs wild yeast and natural fermenting , so each loaf becomes a little kitchen project .
One of the best parts about making sourdough at home is how proud you feel when it works . You start a starter which is just flour and water . You feed it every day and watch it bubble up . It kinda feels like a pet you have to care for . Baking sourdough teaches you to be patient and also lets you play around with shapes and flavors . Turning simple stuff—flour , water , salt and time—into warm breаd is like a bit of magic .
So if you’re bored with plain store bread or you just want to learn a new skill , give sourdough a try . Dive into the steps , learn the science behind it and enjoy the warm slices fresh from your oven . Every loaf has its own story and brings a cozy feeling to the table .
Understanding Sourdough
What is Sourdough Bread?
Sourdough bread made by mixing flour and water then letting wild yeast and bacteria do its job . This method is different from just adding store yeast . The result is a bread with a tangy taste , a soft chewy inside and a nice crust . Many people also say it’s easier to digest .
The Science Behind Sourdough
When flour meets water , it forms a paste and enzymes start breaking down starches into sugars . The wild yeast and good bacteria eat those sugars and make bubbles of carbon dioxide and a bit of alcohol . This makes the dough rise and gives that sour taste . The balance between yeast and bacteria creates the special flavor and texture you only get in sourdough .
History of Sourdough
People have made sourdough for thousands of years . Ancient Egyptians probably did it first around 1500 BC . As bread-making spread , sourdough stayed popular because you only needed flour , water and air . During the California Gold Rush , miners even carried starters in hat bands . Today it’s back in kitchens everywhere , loved by home bakers and artisan shops alike .
Essential Ingredients
What You Need
- Flour: The type of flour you pick changes the flavor and feel .
- All-purpose flour: Works for most recipes but may give a denser crumb .
- Bread flour: Has more protein so the bread is chewier and holds shape better .
- Whole wheat flour: Tastes nuttier and adds fiber ; often mixed with white flour to keep it light .
- Water: Use filtered water at room temperature to help the starter stay healthy .
- Sourdough Starter: A mix of flour and water that’s fermented . You can start your own or get one from a friend .
- Salt: Adds flavor , controls fermentation and strengthens gluten so the dough holds together .
The Sourdough Starter
Creating Your Own Starter
To make a starter , mix 100 g all-purpose flour and 100 g water in a clean jar . Stir until it’s smooth and cover loosely with a cloth or lid . Let it sit at room temperature for 24 hours . You should see small bubbles forming .
For the next 5–7 days , feed your starter every 24 hours by tossing out half the mix and adding another 100 g flour plus 100 g water . Soon you’ll notice more bubbles and a tangy smell . After about a week , it should double in size a few hours after feeding .
Maintaining Your Starter
Once it’s active , store your starter in the fridge and feed it once a week if you’re baking less often . If you bake every day , keep it on the counter and feed it once a day . Before you bake , take it out 8–12 hours ahead so it warms up and gets bubbly .
Signs of a Healthy Starter
You want to see lots of bubbles on top and through the mix ; that means it’s fermenting well . It should smell pleasantly sour and rise to twice its size within 4–6 hours after feeding . If it’s slow or smells bad , try feeding more often or adjusting the temperature .
Detailed Sourdough Bread Recipe
Ingredients:
- For the Dough
- 500 g strong bread flour
- 350 g water (room temperature)
- 100 g active sourdough starter
- 10 g salt
Directions:
- Autolyse Phase: In a big bowl , mix flour and water until no dry bits remain . Cover with a damp cloth and rest for 30 minutes . This helps the flour absorb water and builds gluten .
- Mix in Starter and Salt: Add your starter and salt to the dough . Mix by hand or with a spatula until everything is combined and the salt is spread out .
- Bulk Fermentation: Let the dough sit at room temperature for 4–6 hours . Every 30 minutes during the first 2 hours , do a set of stretch and folds to strengthen the dough .
- Shaping: Turn the dough onto a floured surface . Pre-shape it into a round by folding the edges into the center . Rest 20–30 minutes , then shape it one more time to make a tight loaf .
- Proofing: Place the loaf in a floured basket for 3–4 hours at room temp or in the fridge overnight for a cold proof . Cold proofing adds flavor and makes the crumb better .
- Baking: Heat your oven to 450 °F (230 °C) for at least 30 minutes with a Dutch oven inside . Carefully move the dough into the hot pot , score the top if you like , cover and bake 30 minutes . Then take off the lid and bake another 15–20 minutes until golden and crispy .
Tips for Success:
- Watch the dough’s hydration—higher water makes a more open crumb .
- Keep dough at a steady room temperature for best fermentation .
sourdough bread recipe
Equipment
- 1 mixing bowl
- 1 rubber spatula or wooden spoon
- 1 kitchen scale
- 1 proofing basket or bowl
- 1 parchment paper
- 1 Dutch oven or baking stone
- 1 oven
- 1 lame or sharp knife
Ingredients
- 500 grams bread flour
- 375 grams water room temperature
- 100 grams active sourdough starter use a mature and active starter for best flavor
- 10 grams salt
Instructions
- In a mixing bowl, combine the bread flour and water. Stir with a spatula or wooden spoon until no dry flour remains. Let it rest for 30 minutes (this is called autolyse).
- After resting, add the active sourdough starter and salt to the dough. Mix thoroughly until well combined. The dough will be sticky.
- Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 4 hours. Every 30 minutes, perform stretch and folds by gently pulling the dough from one side and folding it over itself. Repeat this 4 times.
- After the bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape it into a round using your hands. Let the dough rest for 20-30 minutes (bench rest).
- After resting, shape the dough into a tight round or oval loaf, depending on your baking vessel. Place it seam-side up in a floured proofing basket or bowl.
- Cover the shaped dough loosely with a kitchen towel and let it rise for 1-2 hours, or until it has visibly puffed up.
- About 30 minutes before baking, preheat your oven to 450°F (232°C) and place the Dutch oven inside to heat.
- Carefully remove the hot Dutch oven from the oven. Turn the risen dough out onto a piece of parchment paper and score the top with a lame or sharp knife. Use the parchment paper to lift the bread into the Dutch oven.
- Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes until golden brown and crisp.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
