Our Go-To Sourdough Bread (From Scratch, Start to Finish)

I wanted to start making sourdough bread from scratch because we were slowly trying to replace the processed foods we were eating with homemade versions. Nothing crazy or all at once — just one thing at a time so it didn’t feel overwhelming. Bread was one of the first things on my list, but I’ll be honest… it intimidated me the most. The starter, the timing, the stretching, the shaping — for someone who did not spend much time in the kitchen before this season of life, reading other people’s recipes felt like reading another language.

But once I finally nailed down the recipe that made sense to me, everything clicked. Ever since then, we’ve had the luxury of warm, fresh sourdough in our home, made with just four simple ingredients and a whole lot of love. If I can do this, you can absolutely do this too. This is the simple, beginner-friendly recipe I’ve been loving (and Jay has definitely been loving). It might look like a lot of steps at first, but once you do it a few times, it becomes second nature — and you get to eat like a queen every single day in your own cozy kitchen. It is 100% worth getting past the learning curve. And it’s okay if your first few loaves don’t look perfect… mine didn’t either! The more you practice, the better they get.

Not only does homemade sourdough taste better than any store-bought bread we’ve ever had, it’s gentler on your body too. Because of the long fermentation, sourdough is naturally easier to digest — the good bacteria in the starter actually help break down the gluten and the sugars in the flour. That means fewer weird ingredients, fewer additives, and way less work for your stomach. It’s simple, real food the way it was meant to be.

And once you learn how to make your loaf and perfect your dough, it becomes the base for so many other recipes. Sandwiches, garlic toast, honey-butter treats, French toast… the possibilities are endless. You’ll find yourself reaching for it constantly because it just makes everything taste better.

We absolutely LOVE having fresh homemade bread every day, and I hope you enjoy this recipe just as much as we do. :) Let's get to it...

Ingredients

• 100g active sourdough starter
• 325g water
• 475g bread flour
• 10g salt

Directions

           Make the Dough

1. In a large bowl, mix all ingredients until well combined. Cover and let sit for 30 minutes to let the flour absorb the water. (I use either a flat plate or a damp towel to cover the bowl.)
2. After 30 minutes, stretch the dough as far as you can without tearing it, then fold it over itself.
3. Rotate the bowl 90°, repeat the stretch-and-fold, and continue until you’ve done all four sides. Cover and rest another 30 minutes.
4. Repeat this stretch-and-fold process two more times — three rounds total, 30 minutes between each one.
5. After the last stretch and fold, cover the dough and let it sit for 6–8 hours. (I start mine in the evening so it can rest overnight.)
   
   Shape the Dough
   
   
6. In the morning, gently turn the dough out onto a lightly floured surface.
7. Fold the edges of the dough toward the center.
8. Flip it over so the smooth side is facing up.
9. Using your hands, rotate the dough on the counter to gently tighten it and trap air inside.
10. Continue until the dough feels taut but not so tight that the air bubbles escape.
    
    Final Fermentation
    
    
11. Place the dough (smooth side down) in a lightly floured, lined banneton. Pinch the seam closed to hold the shape and keep air inside.
12. Put the banneton into a plastic bag (a grocery bag works!) and place it in the fridge.
13. Let it ferment for at least 3 hours — longer is totally fine. (I usually leave mine in most of the day and bake it when I’m ready for dinner.)
    
    Bake the Bread
    
    
14. Place your Dutch oven and lid in the oven and preheat to 470°F.
15. Once preheated, pull your dough from the fridge.
16. Flip it onto parchment paper so the smooth side is now up.
17. Score the top with a razor about ½ inch deep.
18. Carefully remove the hot Dutch oven, place the dough (with parchment) inside, and cover.
19. Bake for 20 minutes with the lid on.
20. Remove the lid and bake for another 10–12 minutes uncovered.
21. Take the Dutch oven out and let the bread cool inside it. (Resist the urge to cut it early — cutting too soon lets the steam out and dries your loaf.)
22. Once cooled, slice into your fresh, cozy, homemade sourdough and ENJOY. :)