This straightforward sourdough bread recipe is a staple in our house. Made with sourdough starter, this naturally fermented bread has a fluffy, airy interior and crackly crisp crust. All the steps of making the bread are detailed out, as well as sourdough tips for beginners.
You know those recipes you know by heart and never have to look up? For me that’s this basic sourdough bread recipe with starter, the one I make every week, that’s completely achievable for beginners too. If you’ve been dreaming of fluffy, bouncy, true sourdough bread, you can make that happen in your own kitchen! I promise you.
Sourdough is all about learning by doing, and every time you get your hands in the dough, each step will make more sense.
Homemade Artisan Sourdough Bread Recipe
I made my first sourdough loaf over 6 years ago, and I haven’t stopped baking. In this post, I’ll coach you through the basic steps and leave you with my favorite recipe. Then you can make your way to whole grain recipes, like my delicious rye sourdough and spelt sourdough recipes.
This basic sourdough recipe is made from mostly bread flour, with just a small amount of whole wheat or whole grain flour to give it some additional flavor and color. This amount is super versatile depending on what flours you have in your pantry. I like to use einkhorn, spelt, red fife, or khorasan.
First things first, you’re going to need an active sourdough starter. I suggest asking a friend who has lovingly fed and maintained their starter or purchasing mine so you can get baking right away instead of spending several weeks getting your started. You’ll be able to use to make sourdough english muffins, sourdough cinnamon rolls, and lots of sourdough discard recipes!
Rustic Sourdough Bread With A Perfect Crust And Open Crumb
While you’re getting started, this post with 5 Essential Sourdough Starter Tips for Beginners that I wrote may be helpful and this Sourdough Starter video. Both should answer many of your questions!
It’s essential for your starter to be healthy and active, so that is has the ability to make your dough rise. If your sourdough has been in the refrigerator, take it out 2 days before you plan to bake and begin feeding it again.
The answer to this question comes from both experience and observing the starter behave, to understand how it reacts to feeding/not feeding, and temperature.
Easy Sourdough Bread Recipe With Starter (prozimi)
A. It will have at least doubled in size. This will take place over 4-6 hours if the temperature in your house is around 70 degrees. If it’s cooler in your house, it will take a bit longer. I put a rubberband around the jar, to mark the spot it’s at right after feeding. Then, as time passes, you’ll be able to keep track of how much it’s rising.
B. You will see bubbles throughout the sides of the jar, and on top. The top will be a bit poofy and domed.
C. The float test is very helpful! When you think your starter is at it’s peak, take a jar and fill with water. Then take a teaspoon of starter – you don’t need a lot – and place it on top of the water. It it floats, you’re ready to bake! If not, you’ll need to wait or go through another feeding.
The Best Golden Sourdough Bread Recipe
With the final rise, how do I know when my dough has risen properly and can be scored and into the oven for baking?
There’s an easy test for this stage too, using a fingerprint. Gently press a floured thumb into your risen dough. You don’t need to press down further than 3/4 inch.
If it indents and gradually releases, but still holds a finger shape, you’re ready. If your fingerprint jumps right back up to flat, it needs more time to rise. If your fingerprint indents and doesn’t bounce back at, it is overproofed. That’s okay, just get it in the oven! It will still taste delicious, it will just not rise as well while baking
Overnight Sourdough Bread (beginner's No Knead Recipe)
Once your sourdough starter is ready to bake with, here are the essential steps for baking. You can watch this step-by step tutorial of me making this sourdough bread recipe to help you as well.
This recipe is an adaptation from many recipes and techniques I’ve tried, starting first with Artisan Sourdough Made Simple, The Perfect Loaf, then Tartine, Bake With Jack, and the list goes on. You’ll find what works best for you over time, as well.
And the beauty of sourdough is that no bake with ever be exactly the same as the last, because you’re working with an amazing living culture!
Easy Sourdough Bread Recipe For Beginners
A naturally fermented sourdough bread that has a fluffy interior and golden brown crust. This is a great recipe for sourdough beginners, and walks you through the entire process of making a basic sourdough bread.
I'm Amanda, founder and creator of Heartbeet Kitchen. I'm a home cook, just like you, who particularly loves baking sourdough bread and dishing up modern, gluten-free food.I’ve baked this loaf, or somevariant of it, so many times I’ve lost count. This bread was born when I first got my hands dirty with flour and water. Its parent—if you could call it that—was originally Chad Robertson’s Tartine loaf with his liquid levain, brought to life, not with intensive kneading, but rather a series of folds during bulk fermentation.
My best sourdough recipe has grown since then. It has developed a personality of its own as I’ve expanded my baking repertoire and investigated the many facets of baking naturally leavened sourdough. It’s taken on and lost traits from many great bakers out there, borrowing from their inspiration and giving me a direction to raise this bread into something of my own. This bread is one that doesn’t entirely taste like anything else I’ve had, and yet, still employs many of the same processes and ingredients.
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That’s one of the greatest things about bread: it can taste and look dramatically different just by changing the two hands that create it. Calling this post “my best sourdough recipe” is a lofty claim, but honestly, I do believe this is the best bread I've made thus far.
I sometimes revisit a discussion I had with a few readers of this site and their comments: “bread is just bread, it’s something to be eaten and is something life-giving, isn’t that enough?” I agree, but when something becomes a passion for you it’s important to set lofty goals and get excited when breakthroughs are made. Isn’t that the definition of a craft and the relentless honing required?
I’ve taken my best sourdough recipe from its most nascent form to its current stage and can trace through the years each change to its formula or process — and I’m sure I’ll be changing things well into the future as it continues to evolve — a work-in-progress.
The Best Sourdough Sandwich Bread
Maybe the actual recipe for this bread isn’t the most important part, but rather, the lessons and insights learned along the way as I continually hone my baking proficiency. I’m not claiming this recipe will yield
Thisbreadis the bread that I want to make the most often, the one my family asks for the most often, and the one I share most often. I have a special place for whole wheat bread, and taste-wise, it might make me want to call that my favorite one day, but the versatility of this bread is pretty hard to beat. In fact, I bake this so often that my freezer has an entire shelf lined with pre-sliced loaves wrapped and in bags labeled
While the actual formula for my best sourdough recipe is simply a mix of flour, water, salt, and levain, there are many nuances here to pay close attention to; here are a few key things to successfully making this bread:
No Knead Sourdough Bread
Before writing this post, I pulled out my trusty notebook (or use my free baker's note sheet!) and paged through the handwritten (and flour-ridden) pages to find any scribbled “ah-ha” moments or little notes jotted down in the margin, along with a few curse words peppered throughout, and have bundled them up into this entry (sans curse words to keep it clean). A compendium of sorts containing my insights, breakthroughs, and ah-ha moments.
My best sourdough recipe doesn’t require an exotic blend of hard-to-find flour, a complicated multi-step levain build, or the use of a mechanical mixer. It's built around making this bread in your home kitchen.
My best sourdough recipe is very highly hydrated and can be challenging. Feel free to adjust the hydration to suit your environment and flour; as we know, each
The Busy Bakers Sourdough
Of flour can be different. If you’re not used to working with high-hydration dough, please start with hydration somewhere in the middle and slowly work up.
I’ve tried a lot of flour out there (and am an avid user of freshly milled flour), indeed not everything there is, but I’ve ordered enough now that the UPS guy thinks I might have a bakery in my backyard. I have baked some great bread with Hayden Flour Mills, Central Milling, and Giusto’s. I’ve also had great success with King Arthur Baking high-protein white flour.
I have consistently made incredible
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