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.
Baking With Sourdough Starter: Levains — Poetry & Pies
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!
Beginner's Sourdough Bread
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.
Rustic Dutch Oven Sourdough Bread
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.
Homemade Sourdough Bread, Step By Step
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
How To Make Sourdough Bread (easy 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!
Crusty Sourdough Bread Recipe
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.Think you can’t bake artisan sourdough bread at home? Think again! Sourdough Bread: a Beginner’s guide is your go-to recipe resource for simple, easy sourdough bread without kneading. Make the dough in the morning or at night- it will come together in under 10 minutes.
I researched, tested and baked countless loaves with both good and mixed results. My journey beganwith this no-knead artisan bread recipe and eventually, I worked my way up to the holy grail: Sourdough. My passion for creating easy sourdough bread recipes and preserving traditional culinary arts inspired my bestselling book Artisan Sourdough Made Simple which has connected me to like-minded bakers all over the world! If you’re curious about sourdough bread, and don’t know where to begin, you’re in the right spot.
Gluten Free Sourdough Bread Recipe (boule Loaf)
In this tutorial, you’ll learn how to make simple sourdough bread with step-by-step instructions and videos for guidance. There’s no kneading involved, and a bread machine or a stand mixer is not required. My sourdough bread recipe is perfect for beginners. I’ll explain a complex topic in simple terms without the stress!
There are similar sourdough bread recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you have a few loaves under your belt, the process will become an imminent rhythm, and in the end, you will have created your very own masterpiece that is the ultimate reward. Just don’t forget to eat your mistakes (might I suggest homemade sourdough breadcrumbs)?
Require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.
Sourdough Bread: A Beginner's Guide
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise.
Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active.
Easy Sourdough Bread Recipe For Beginners
This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Starters range from thick to thin in texture and can be made with a variety of flours. I use two differentstarters; one is homemade and the other was a gift from my friendCelia.She dried a portion of her starter and mailed it all the way from Sydney, Australia.
Sourdough Starter And Basic 3 (or 4) Ingredient Sourdough Bread Recipe
After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it.
If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
Looking for more info on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered.
Simple No Knead Sourdough Bread Recipe
Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. After the dough has rested, work it into a ball directly in the bowl (it doesn’t have look perfect).
For timing, autolyse can range
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