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Sourdough bread is bread leavened using only wild, naturally-occurring yeast and bacteria. For millennia, this was the only way bread was produced, because knowledge of microscopic life had not been developed, and so yeast was not cultured and sold intentionally. Sourdough bread has a wonderful flavor and can be made with the most basic of ingredients. By following a few simple steps, you can quickly learn how to make sourdough bread of your own.
Ingredients
- Flour
- Water
- Salt
Steps
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Select a container for your starter. A "starter" is a slurry of flour and water, and it provides the vehicle in which your yeast will propagate. [1] X Expert Source Quynh La
Professional Baker Expert Interview. 11 March 2022. You need a high concentration of yeast to leaven your bread, so you have to get a colony going before you can start baking. Any glass or plastic container with a lid will work for a sourdough starter.- Canning jars are excellent, as are empty pickle or jam jars.
- Be sure the jar is clean, so the started doesn't get contaminated.
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Fill the container with equal parts flour and water. [2] X Expert Source Quynh La
Professional Baker Expert Interview. 11 March 2022. Mix equal parts flour and water in a separate bowl (the amounts aren't important, as long as you mix enough to fill your jar most of the way). Stir until thoroughly blended. Pour the mixture into your starter jar, leaving just a little room for air.- Any type of flour will do, but remember that you need a good amount of gluten for your bread to rise properly (wheat, barley, and rye contain gluten).
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Place the container in a warm, dark location. [3] X Expert Source Quynh La
Professional Baker Expert Interview. 11 March 2022. There will be plenty of yeast in your mixture already, as they are present in the air and in the flour. Yeast like 4 things in order to reproduce: warmth, darkness, water, and starch or sugar. You have now provided all of those things, so your yeast should begin to reproduce rapidly. Leave the jar (with the lid on) alone for 24 hours.- Room temperature is usually warm enough to provide the right conditions for yeast to grow. If your house is on the colder side, place the jar in a warm part of the kitchen.
- Cover the yeast jar with a heavy cloth to keep it dark.
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Feed your yeast every 24 hours. Once a day, pour half of the mixture out and replace it with a fresh batch of a mixture of half water, half flour. [4] X Expert Source Quynh La
Professional Baker Expert Interview. 11 March 2022. Within a week, your starter will develop a bubbly froth and a pronounced sour smell. When this happens, your starter is done, and you are ready to bake. -
Place the starter in the refrigerator. If you don't want to use the starter right away, park your jar in the refrigerator. Your yeast will stay alive in the cold, but they will remain in a state of sluggish dormancy. The starter can be left in the refrigerator indefinitely if you feed it once a week following the procedure outlined above.
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Proof your sponge. To do this, pour the entire starter into a mixing bowl and add equal parts flour and water to it, stirring to combine. The total amount of water you add should not exceed the amount of water called for in your bread recipe. 1 cup (236 ml) is a good amount for a loaf of bread. Cover the bowl with a towel, and let the yeast propagate for several hours. This process is called "proofing." The resulting slurry is called a "sponge."
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Mix in flour and salt. When your sponge is bubbly, you are ready to mix in the rest of your ingredients. Add a pinch or 2 of salt, and then gradually stir in flour until the dough holds together but is still sticky.
- Flour varies in absorbency, so using exact measurements isn't nearly as useful as relying on your judgment.
- You can mix the dough together easily using nothing but your hands and the mixing bowl.
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Cover the bowl with a towel and let the dough rise for several hours. The yeast will work at different rates depending on conditions, so be patient. When your dough has doubled in volume, it's ready for the next step.
- Dough rises faster when it's in a warm, dry place. If your kitchen is cool, turn on the oven to 200 degrees Fahrenheit, tilt the door open a few inches, and place the bowl inside while the dough rises.
- You can let the dough rise in the refrigerator overnight.
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Knead the dough. Spread some flour on a clean countertop and place the dough onto it. Punch the dough down and massage it, continuing for about 10 minutes. Add flour when necessary to prevent the dough from sticking to your hands.
- The dough should begin to look glossy and smooth. Keep punching the dough until the consistency looks right.
- You can use a stand mixer with a dough hook attachment instead of your hands.
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Let the dough rise again. Form the dough into a ball and cover it with a towel. Allow it to sit and rise until doubled in volume. Meanwhile, preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius).
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Bake the bread. When the dough has doubled in volume, place it on a baking sheet, in a loaf pan, or in a heavy pot, and put it in the oven. Let it bake for 45 minutes at 425 degrees Fahrenheit (218 degrees Celsius). Remove the bread when it's done and let it sit for at least 10 minutes before cutting it.
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Join the Discussion...
I've seen so many friends start baking fresh sourdough bread, and I want to make some too. I am so overwhelmed by the process and don't even know where to start. Is there an easy sourdough recipe for a beginner like me? Do I have to get a sourdough starter somewhere or can I make my own?
Here is my tried-and-true sourdough recipe:
1. Mix 500g flour, 350g water, 100g active starter, and 10g salt. Combine until no dry spots remain, then let rest for 30 minutes.
2. Perform stretch-and-folds every 30 minutes for 2 hours. Cover and let rise until doubled (4-6 hours).
3. Shape into a boule, place in a floured basket, and refrigerate overnight.
4. Bake at 450°F (230°C) in a preheated Dutch oven for 20 minutes covered, then 25 minutes uncovered for a golden crust.
Enjoy your delicious, homemade sourdough! 🍞
1. Mix 500g flour, 350g water, 100g active starter, and 10g salt. Combine until no dry spots remain, then let rest for 30 minutes.
2. Perform stretch-and-folds every 30 minutes for 2 hours. Cover and let rise until doubled (4-6 hours).
3. Shape into a boule, place in a floured basket, and refrigerate overnight.
4. Bake at 450°F (230°C) in a preheated Dutch oven for 20 minutes covered, then 25 minutes uncovered for a golden crust.
Enjoy your delicious, homemade sourdough! 🍞
Here's the recipe I always use and it hasn't failed me yet :)
You will need:
- 150g/5.35 oz active sourdough starter
- 250g/8.8 oz warm (~25-30 degrees C) water
- 25g/.9 oz extra virgin olive oil
- 500g/17.65 oz bread flour (NOT all purpose flour)
- 10 g/.4 oz salt
- ground cornmeal, extra flour, OR parchment paper
How to make it:
1. Add your starter, water, salt, and olive oil to a large bowl and stir with a fork or spoon. Slowly start adding the flour, continuing to mix with the fork until the dough thickens up. Mix with your hands until all the flour has been added and everything is well-incorporated. The dough should be dry and shaggy now. Cover the bowl with plastic wrap or a damp cloth. Let the whole thing sit for about an hour. This is called the autolysing process. After the hour is up, use your hands to form the dough into a rough ball. Don't overwork the dough.
2. Lightly oil some plastic wrap with the olive oil, then lay it over the bowl. Put the bowl in a warm place at about 25C/75 F. Let the dough rise until it's about doubled in size. It'll get easier to know when your dough is done rising the more you bake it, but the timing will depend on how hot your dough/ingredients are, how humid and hot your environment is, and the time of year. The hotter and more humid the environment and ingredients, the faster the dough will rise, and vice versa. Check in on your dough after a couple of hours to see how it's coming. It could take anywhere from 2 to 10+ hours to rise.
3. Flour your work station and take the dough out of the bowl and lay it on the flour to keep it from sticking. (It helps to flour your hands too to keep them from sticking to the dough.) Use a bench knife to fold the dough over onto itself in small sections, basically wrapping the dough up. Once you've wrapped it up lengthwise, fold it over on itself width-ways to form a ball that's lightly floured on all sides.
4. Coat a dutch oven with cornmeal or flour, or place parchment paper on the bottom. Add the dough for a second rise and cover the pot. Let it sit for about a half-hour to an hour. It should get a little puffier.
5. Preheat the oven to 230C/450F.
6. Take a sharp knife and make a shallow slash a few inches long in the top of the dough.
7. Put the lid back on the dutch oven and put it in the oven. Reduce the temp to 200C/400F, bake for 20 minutes, then remove the lid.
8. Let the bread continue to bake 40 minutes, or until it's a nice golden brown color. Remove from oven and let cool for about an hour before cutting. Enjoy!
You will need:
- 150g/5.35 oz active sourdough starter
- 250g/8.8 oz warm (~25-30 degrees C) water
- 25g/.9 oz extra virgin olive oil
- 500g/17.65 oz bread flour (NOT all purpose flour)
- 10 g/.4 oz salt
- ground cornmeal, extra flour, OR parchment paper
How to make it:
1. Add your starter, water, salt, and olive oil to a large bowl and stir with a fork or spoon. Slowly start adding the flour, continuing to mix with the fork until the dough thickens up. Mix with your hands until all the flour has been added and everything is well-incorporated. The dough should be dry and shaggy now. Cover the bowl with plastic wrap or a damp cloth. Let the whole thing sit for about an hour. This is called the autolysing process. After the hour is up, use your hands to form the dough into a rough ball. Don't overwork the dough.
2. Lightly oil some plastic wrap with the olive oil, then lay it over the bowl. Put the bowl in a warm place at about 25C/75 F. Let the dough rise until it's about doubled in size. It'll get easier to know when your dough is done rising the more you bake it, but the timing will depend on how hot your dough/ingredients are, how humid and hot your environment is, and the time of year. The hotter and more humid the environment and ingredients, the faster the dough will rise, and vice versa. Check in on your dough after a couple of hours to see how it's coming. It could take anywhere from 2 to 10+ hours to rise.
3. Flour your work station and take the dough out of the bowl and lay it on the flour to keep it from sticking. (It helps to flour your hands too to keep them from sticking to the dough.) Use a bench knife to fold the dough over onto itself in small sections, basically wrapping the dough up. Once you've wrapped it up lengthwise, fold it over on itself width-ways to form a ball that's lightly floured on all sides.
4. Coat a dutch oven with cornmeal or flour, or place parchment paper on the bottom. Add the dough for a second rise and cover the pot. Let it sit for about a half-hour to an hour. It should get a little puffier.
5. Preheat the oven to 230C/450F.
6. Take a sharp knife and make a shallow slash a few inches long in the top of the dough.
7. Put the lid back on the dutch oven and put it in the oven. Reduce the temp to 200C/400F, bake for 20 minutes, then remove the lid.
8. Let the bread continue to bake 40 minutes, or until it's a nice golden brown color. Remove from oven and let cool for about an hour before cutting. Enjoy!
Expert Q&A
Search
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QuestionWhat materials do you need to make a sourdough starter?Quynh La is a Professional Baker and the Owner of Sugar Bakery & Cafe in Seattle, Washington. With over seven years of experience, she specializes in baking cakes, cookies, croissants, and bread. Quynh holds an AAS in Culinary Arts from South Seattle College and a second AAS in Specialty Desserts & Bread from Seattle Central College.You just need flour and water to make a sourdough starter! Some people like to use other ingredients to start their sourdough, like grapes or beer, but you don't have to use these.
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QuestionWill tap water work?Cheri111Community AnswerAs a general rule, if you drink your tap water, your sourdough probably can, too. However, if it's chlorinated, it might not work because sourdough is supposed to be a colony of healthy bacteria, and water is chlorinated to kill bacteria. So if you have chlorinated water, consider at least starting your sourdough starter with other water such as spring water. Once you have a healthy starter established, then you can experiment by dividing your starter into two jars and using chlorinated water for one jar and spring water for the other. After you do this for a few weeks, you should be able to tell if the chlorine is hindering the sourdough at all.
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Tips
- Save some of your sponge after proofing, and use it as a starter for your next loaf of sourdough bread. There should be a clean fresh smell of vinegar off your starter when it's about day 5. This smell is important, if it doesn't smell like this its probably gone off and unusable.Thanks
- If you use sourdough bread on a regular basis, you can prepare the sourdough starter and store it.Thanks
Tips from our Readers
The advice in this section is based on the lived experiences of wikiHow readers like you. If you have a helpful tip you’d like to share on wikiHow, please submit it in the field below.
- Be sure to discard a portion of your sourdough starter each time you feed it so it doesn't grow too much. You can even give the extra to a friend to use for their own sourdough starter.
- If you notice a fuzzy texture on your sourdough starter, throw it away because it's been contaminated with mold.
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Warnings
- Don't use a metal container for your sourdough starter. Some metals are reactive and can ruin your starter.Thanks
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Things You'll Need
- Glass jar
- Flour
- Water
- Mixing bowl
- Wire whisk
- Towel
- Salt
- Baking sheet
References
About This Article
Article Summary
X
If you've already prepared your starter and are ready to make sourdough bread, place the starter in a bowl and add equal amounts of flour and water. Next, leave the mixture to proof for several hours before adding the remaining flour and salt. Allow the dough to rise for another few hours, then knead it into a ball. When the dough appears smooth, leave it until it doubles in volume. Finish by placing your bread on a baking sheet and baking at 425 degrees F for 45 minutes. For advice on how to prepare your starter for sourdough bread, read on!
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