Easy Beginner Homemade Sourdough Bread
A beginner-friendly sourdough loaf with a crisp golden crust, tender crumb, an overnight schedule, and plenty of visual cues so you know what to look for along the way.
I had a bit of beginner's luck when I made my first sourdough loaf. I followed the recipe carefully on a warm fall day, my starter was lively, the dough rose beautifully, and the loaf came out better than I expected. It had the kind of crust and texture that makes you think, maybe I really can do this.
My second loaf taught me much more. It was a cold, wet, rainy day, and my starter did not rise at the same rate it had the first time. The dough did not rise the same way either. I was still new enough to sourdough that I kept looking at the clock instead of looking closely at the starter and the dough. I moved on because the amount of time in the instructions had passed. That loaf turned out dense and did not have the same texture as my first one.
That was when sourdough started making more sense to me. The temperature in the kitchen, the season, the weather, the flour, and the strength of the starter can all change how quickly things move. Two baking days can look completely different even when you start with the same recipe.
Now I use the clock as a guide, but I pay much more attention to what the starter and dough are actually doing. I look for a starter that has clearly risen and is full of bubbles. I look for dough that has become smoother, lighter, puffier, and a little jiggly. Once I learned to watch for those things, sourdough stopped feeling quite so mysterious.
Food safety still matters, of course. Flour is a raw ingredient, so I do not taste raw starter or dough. I start with clean equipment, use a healthy starter, keep the overnight proof refrigerated, bake the loaf thoroughly, and throw away starter or bread if I see mold.
This is really what I like about sourdough. You do not have to master all of it at once. You make a loaf, pay attention to what happened, and learn something for the next one.
Before you begin: This recipe is for traditional sourdough made with flour, water, salt, and an established starter. If you add ingredients such as milk, eggs, cheese, or meat, the fermentation and storage guidance can change, so use a recipe written for those additions.
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What My Second Loaf Taught Me
The biggest thing I changed after that dense second loaf was simple: I stopped treating the schedule like a deadline.
- My starter needs to be truly ready. A few bubbles are not enough if it still looks sleepy and has barely risen. On colder days, mine may simply need more time.
- My kitchen changes the timing. A warm kitchen can move sourdough along surprisingly quickly. A cool kitchen can make the same steps take hours longer.
- The dough can feel different from one day to the next. Humidity, flour, and temperature can all change how soft or sticky it feels.
- I watch the dough more than the clock. Rise, bubbles, a smoother surface, a little jiggle, and that lighter, airier feel tell me much more than an exact number of hours.
- A loaf that does not turn out can still teach you something. My dense loaf was frustrating, but it taught me more about fermentation than my first successful loaf did.
Why I Think This Is a Good Place to Start
There are plenty of ways to make sourdough more complicated. For a first loaf, I would rather keep the process manageable and give you clear things to watch for at each step.
- The dough is soft but not intentionally very wet or difficult to handle.
- Most of the flour is bread flour, which gives the dough good strength.
- A little whole wheat adds flavor without making the loaf heavy.
- Three gentle sets of folds build structure without traditional kneading.
- The overnight refrigerator proof makes scoring easier and breaks the process into manageable chunks.
- Most importantly, you are looking for signs of fermentation rather than trying to force the dough into an exact schedule.
If you would rather start with a more predictable yeast-raised loaf first, try my Soft Homemade Honey Sandwich Bread . It is a good way to get comfortable watching dough rise before moving into natural fermentation.
The beginner kit I started with: When I first started making sourdough, I bought this beginner sourdough baking kit . I do not use every tool that came with it, but I still use the starter jar and proofing baskets often. Those have been the most useful pieces for me. (paid link)
Before You Begin: Make Sure Your Starter Is Ready
One lesson I learned quickly is that a starter can have bubbles and still not be ready to raise a loaf well. Before I mix dough, I want mine to look active and full of life.
Use an established starter when it is bubbly, risen, and at or near its peak.
Here is what I look for:
- It has clearly risen after feeding—often close to doubling in a comfortably warm kitchen.
- I can see bubbles throughout the jar, not just a few sitting on top.
- The top is still a little domed or has only just started to flatten.
- It smells pleasantly tangy, yeasty, fruity, or mildly sour—not moldy or unpleasant.
What about the float test? I do not rely on it. A perfectly good starter may sink after it has been stirred or handled. I find that watching how much the starter rises, how bubbly it becomes, and how regularly it responds after feeding tells me much more. A pH meter is not necessary for this recipe.
A Few Sourdough Food-Safety Basics
I do not want the food-safety side of sourdough to make this feel intimidating. Most of it comes down to the same basic kitchen habits I use with other recipes.
- I start clean. I wash my hands and use clean bowls, utensils, jars, and counters.
- I do not taste raw starter or dough. Flour is a raw ingredient and can carry harmful germs before it is baked.
- I keep raw flour away from food that is ready to eat. It is easy for flour dust to spread farther than you realize.
- I clean up before handling the finished bread. Once the loaf is baked, I wash anything that touched raw dough before using it again.
- I throw away moldy starter. If I see fuzzy or colored mold, I discard it. A grayish liquid layer with an alcoholic smell can happen when starter is hungry and is not the same thing as mold.
- Any decorative flour goes on before baking. I do not dust raw flour over the finished baked loaf.
Food-safety sources: This guidance follows recommendations from the CDC, FDA, Colorado State University Extension, and University of Minnesota Extension.
Ingredients
A few simple ingredients make up this beginner sourdough formula.
- 450 grams unbleached bread flour
- 50 grams whole-wheat flour
- 340 grams lukewarm drinking water, filtered if preferred
- Up to 10 additional grams water, only if needed
- 100 grams active sourdough starter at 100% hydration
- 10 grams fine sea salt
- Rice flour or regular flour for dusting before baking
Allergen: Contains wheat (gluten).
Two things I use every time: I weigh my sourdough ingredients with this digital kitchen scale . It is the same scale I use at home. (paid link)
I also use King Arthur bread flour for my sourdough. (paid link)
Start with the smaller amount of water. Flour does not absorb water exactly the same way every day. I start with 340 grams and only add the last 10 grams if the dough feels unusually stiff or dry. If the kitchen is humid or the flour absorbs less water, I may not need it at all.
How I Make This Beginner Sourdough Bread
1. Mix the dough.
I start by stirring 340 grams of water and 100 grams of active starter together in a large clean bowl. Once the starter is mostly dispersed, I add the bread flour and whole-wheat flour and mix until I do not see any dry flour. Then I cover the bowl and leave it alone for 30 minutes.
2. Add the salt.
After the rest, I sprinkle 10 grams of salt over the dough. With wet fingers, I pinch, fold, and squeeze until the salt is worked in. The dough should feel soft and tacky, but it should still behave like dough rather than batter. If it feels unusually stiff, this is when I add a little of the reserved water.
3. Build strength with three sets of folds.
I let the dough rest for 30 minutes, then wet my hand and gently lift one side of the dough until I feel resistance. I fold it over the center, rotate the bowl, and repeat around all four sides.
I do that three times total, with about 30 minutes between each set. By the last set, the dough usually feels noticeably smoother and stronger.
Three gentle sets of folds build strength without traditional kneading.
4. Let the dough finish rising.
After the folds, I cover the bowl and let the dough keep fermenting at room temperature. Technically, bulk fermentation started as soon as I mixed the starter into the dough, so this is really just the point where I leave it alone and let it finish.
How do I know when it is ready?
This is the part I wish I had paid more attention to when I made that dense second loaf. I am not waiting for an exact number of hours. I am waiting for the dough to look and feel different.
- It has risen about 50 to 75 percent. I do not wait for it to double.
- The top looks smoother and gently rounded.
- I can see bubbles along the sides or on the surface.
- The whole bowl gives a soft little jiggle when I move it.
- The dough feels lighter and airier than it did when I first mixed it.
In a kitchen around 74 to 78°F, this whole bulk-fermentation stage often lands somewhere around 5 to 7 hours from the original mix. Mine can take longer when the house is cool. Treat that time as a general reference, not a finish line.
Look for dough that has clearly risen and become smoother, lighter, and bubbly before moving on to shaping.
5. Preshape.
I lightly flour the counter, turn out the dough, and use a bench scraper to gently bring it into a loose round. I try not to press all of the air out of it. Then I leave it uncovered for about 20 minutes.
6. Shape the loaf.
For the final shape, I turn the dough smooth-side down, fold the bottom third upward, bring the sides toward the center, and roll it into a tighter loaf. I use the counter to help create tension across the surface without pulling so hard that the dough tears.
7. Refrigerate overnight.
I place the shaped loaf seam-side up in a well-floured banneton. A towel-lined bowl works too. Then I cover it and refrigerate it for 8 to 16 hours at 40°F or below.
One thing I like about the cold proof is that the dough is much easier to score when it is cold. I bake it straight from the refrigerator.
Place the shaped loaf seam-side up in a well-floured banneton or clean towel-lined bowl, then refrigerate it overnight.
If you want a reusable way to cover bowls or proofing baskets, these reusable beeswax-style proofing bowl covers are an option. I am including them as a reusable choice rather than saying this exact set is part of my regular setup. (paid link)
About the overnight proof: Eight to sixteen hours is a practical beginner range, not a hard cutoff. Many loaves can stay refrigerated closer to 24 hours if the dough was not already overfermented. The important part for storage is keeping the refrigerator at 40°F or below.
8. Preheat the Dutch oven.
The next morning, I put the Dutch oven and lid in the oven and preheat everything to 475°F for 45 minutes. If I am worried about the bottom getting too dark, I place an empty baking sheet or pizza stone on the rack below the Dutch oven.
The Dutch oven I use: I bake my sourdough in this enameled sourdough Dutch oven . I especially like the dark interior because the discoloration that comes with repeated high-temperature baking is much less noticeable. (paid link)
9. Score and bake.
I turn the cold loaf onto oven-safe parchment or my silicone sling, then make one confident cut about ½ inch deep. I transfer the loaf into the hot Dutch oven, put the lid on, and immediately lower the oven to 450°F.
I bake it covered for 20 minutes, then remove the lid, lower the oven to 425°F, and bake for another 20 to 25 minutes.
You can use unbleached parchment paper to transfer the loaf. (paid link)
I usually use these reusable silicone Dutch oven slings instead. I like being able to reuse the same sling, and the handles make lowering the dough into the hot Dutch oven much easier for me. (paid link)
Bake the chilled, scored loaf in a thoroughly preheated Dutch oven for strong oven spring and a crisp crust.
Baking temperatures at a glance: Preheat at 475°F for 45 minutes. Add the loaf, cover, lower to 450°F, and bake 20 minutes. Uncover, lower to 425°F, and bake another 20 to 25 minutes.
10. Let the loaf cool before slicing.
I look for a deeply browned crust and a center temperature around 205 to 210°F. Once it is done, I move the loaf to a wire rack and leave it alone for at least two hours.
That waiting part is harder than it sounds, but cutting into sourdough too early can leave the inside gummy. Cooling gives the crumb time to finish setting.
A moderately open, tender crumb is practical for toast, sandwiches, and everyday eating.
A Sourdough Schedule That Works as a Starting Point
This is the kind of schedule I use to picture the day, but I still move things earlier or later depending on my starter and dough.
- 8:00 a.m. — Feed the starter.
- 1:00 to 3:00 p.m. — Mix once the starter looks ready.
- Thirty minutes later — Add the salt.
- Over the next 90 minutes — Complete three sets of folds.
- Late afternoon or evening — Let bulk fermentation finish, then preshape and shape.
- Overnight — Refrigerate the shaped loaf.
- The next morning — Preheat, score, bake, and cool.
If my starter takes longer to peak, the whole schedule moves with it. Nothing is ruined just because sourdough did not follow the clock.
Beginner Sourdough Troubleshooting
Why is my dough extremely sticky?
If the dough feels much wetter than expected, I would first look at two things: the amount of water and how far fermentation has gone. Next time, try holding back 10 to 20 grams of water. During the folds, wet hands are usually more helpful than adding lots of extra flour.
Why is my loaf dense?
This is exactly what happened with my second loaf. My first questions would be: Was the starter really active? And did the dough get enough time during bulk fermentation? A starter with a few bubbles but very little rise may simply need more time before baking.
Why are there big holes on top but dense dough underneath?
That can be a sign that fermentation needed more time or that too much gas was pushed out during shaping. I would give the next loaf a little longer during bulk fermentation and handle it more gently when shaping.
Why did my loaf spread instead of standing tall?
The dough may have fermented too far, been a little too wet, or needed more surface tension during shaping. I would shorten the fermentation slightly next time or hold back a little water.
Why is the crumb gummy?
Make sure the middle reaches about 205 to 210°F and give the loaf the full cooling time before slicing. A beautifully browned crust does not always mean the center has finished baking.
How can I make my sourdough taste more sour?
A longer refrigerator proof is the first thing I would try. Around 16 to 24 hours can develop more flavor, as long as the dough was not already overfermented before it went into the refrigerator.
How do I keep the bottom from burning?
I use an empty baking sheet, pizza stone, or baking steel on the rack below the Dutch oven to soften some of the direct heat hitting the bottom.
What if I see mold on my starter?
I would throw it away rather than trying to save the clean-looking part. Colored or fuzzy growth is different from the normal liquid layer that can form when starter gets hungry.
How I Store Homemade Sourdough Bread
Once the loaf is completely cool, I keep plain sourdough at room temperature in a clean bread bag, bread box, or loosely closed container. It does not need to be refrigerated for food safety, and refrigeration usually makes bread stale faster.
For longer storage, I like the idea of slicing the loaf first and freezing the slices. Then you can pull out only what you need and toast it straight from frozen.
If bread develops mold, throw away the whole loaf. Bread is porous, so mold can extend beyond the part you can see.
Frequently Asked Questions
Do I need a Dutch oven?
No, but I think it is one of the easiest ways to get good results when you are starting out because it traps steam around the loaf. Other methods can work too; just use oven-safe equipment and avoid improvised steam setups that could splash or cause burns.
Can I use all-purpose flour?
Yes. Bread flour is simply more predictable for this particular dough because it gives it a little more strength. If I were using all-purpose flour, I would start with about 320 to 330 grams of water and add more only if the dough needs it.
Can I leave the dough in the refrigerator longer?
Often, yes. Eight to sixteen hours is an easy beginner range. Closer to 24 hours can also work when the dough was not already very far along before refrigeration. Keep it at 40°F or below.
Do I need a banneton?
No. A medium bowl lined with a clean cotton or linen towel works just fine. I would flour the towel generously—rice flour is especially helpful for preventing sticking.
Does good sourdough need giant holes?
Not at all. I actually like a more even, moderately open crumb for everyday bread because butter stays on the toast instead of falling through it. Good rise, good flavor, and a fully baked center matter more to me than dramatic holes.
Can I taste the raw dough to see whether it is sour enough?
No. Because the flour is raw, I wait until the loaf is fully baked to taste it. Before baking, I judge fermentation by the smell, rise, bubbles, and feel of the dough.
Beginner Sourdough Bread
A forgiving beginner loaf with a crisp crust, tender crumb, an overnight cold proof, and visual fermentation cues.
Ingredients
- 450 grams unbleached bread flour
- 50 grams whole-wheat flour
- 340 grams lukewarm drinking water, filtered if preferred
- Up to 10 additional grams water, only if needed
- 100 grams active sourdough starter at 100% hydration
- 10 grams fine sea salt
- Rice flour or regular flour for dusting before baking
Instructions
- Mix. Stir 340 grams water and 100 grams active starter together. Add both flours and mix until no dry flour remains. Cover and rest 30 minutes. Do not taste the raw dough.
- Add salt. Add 10 grams salt and work it into the dough with wet fingers. Add up to 10 grams additional water only if the dough feels unusually stiff.
- Fold. Complete three sets of stretch-and-folds at 30-minute intervals.
- Bulk ferment. Cover and leave at room temperature until the dough has risen about 50 to 75 percent and looks smoother, bubbly, lighter, and slightly jiggly.
- Preshape. Turn out the dough, gently form a loose round, and rest uncovered about 20 minutes.
- Shape. Shape the dough into a taut loaf without tearing the surface.
- Cold proof. Place seam-side up in a floured banneton or towel-lined bowl. Cover and refrigerate 8 to 16 hours at 40°F or below.
- Preheat. Preheat the Dutch oven and lid at 475°F for 45 minutes.
- Score and bake. Score the cold loaf about ½ inch deep. Transfer to the hot Dutch oven, cover, lower to 450°F, and bake for 20 minutes. Uncover, lower to 425°F, and bake another 20 to 25 minutes.
- Cool. Bake until deeply browned and about 205 to 210°F in the center. Cool on a wire rack for at least 2 hours before slicing.
Printable Beginner Sourdough Recipe Card
Keep the complete recipe close by while you bake. The printable includes the recipe along with starter, refrigeration, baking, troubleshooting, and storage notes.
Keep Going With a Bit More Homemade
If you’re ready for another homemade kitchen project, these are natural places to go next.
Those small observations are how sourdough starts to feel less mysterious and more like a skill you actually know.
If you are learning too, I would love to hear what changed from one loaf to the next in your kitchen.
Ready to Make Your Home a Bit More Homemade?
Start with one practical change at a time and get the free 7-Day Homemade Starter Plan.
Food-Safety Sources
Food-safety guidance in this post was reviewed using current information from the Centers for Disease Control and Prevention , U.S. Food and Drug Administration , Colorado State University Extension , University of Minnesota Extension , FDA refrigeration guidance , and USDA guidance on moldy bread and baked goods .
Save This Recipe for Later
Save this beginner sourdough guide for your next baking day.
A Bit More Homemade
A good loaf does not have to be perfect to be worth making. Watch the dough, learn what your kitchen is telling you, and build the skill one bake at a time.
Simple Ingredients. Wholesome Living.
You don’t have to do everything. Just start with something—and make your home a bit more homemade one change at a time.
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