Warm crust, messy counter, flour in my hair yep, this beginners sourdough bread recipe has taken over my kitchen (and social feed). Everyone from your neighbor to TikTok is baking it. And now? It’s your turn. Soft inside, chewy outside… it’s cozy bread magic.
This easy recipe has only a few basics: flour, water, salt and a bubbly sourdough bread starter that smells like home and hope. Pantry staples, zero fancy tools. Simpler than it looks, and wildly satisfying once you slice that first warm loaf. Full details in the blog!
This was Nana’s Sunday loaf, minus the backseat lectures and plus a few modern shortcuts. I’ve tested it 12 times (burned 2, cried once we don’t talk about that batch). It’s a homemade win with a twist you’ll want to use again and again. I tested it. You’ll love the secret!
Why You’ll Love This Beginner’s Sourdough Bread Recipe
No fancy tools needed: Just a mixing bowl, your hands, and a warm spot in your kitchen.
Small ingredient list: Four pantry staples (really, that’s it!).
Cozy and nostalgic: This loaf brings back memories of Nana’s bread baking Sundays.
Beginner-friendly: Mess-ups are part of the learningand the joy.
Even if your first attempt looks more “artisan” than Instagram-worthy, it’ll still taste amazing. There’s just something magical about homemade sourdough bread recipesand now, you’ll see why!
All-purpose flour (475g): The workhorse of our doughsimple, dependable, and perfect for beginners.
Sourdough starter (100g): Bubbly and activethis little jar is the heart of a good loaf. Feed it a few hours before starting for best results.
Water (325g): Hydrates the flour and helps bring your dough together. Use cool or room temp water.
Salt (10g): Enhances the flavor and strengthens the dough’s structure.
Ingredient
Amount
Purpose
All-purpose flour
475g (3 1/2 cups)
Base of the dough
Sourdough starter
100g (1/2 cup)
Fermentation magic
Water
325g (1 1/3 cups)
Hydrates the dough
Salt
10g (2 tsp)
Flavor and strength
Step-By-Step: How to Make Your First Loaf
This recipe using sourdough starter takes time, but don’t worryit’s mostly hands-off.
Mix: Combine the flour and water, letting it sit for 30 minutes (autolyse). Then mix in the starter and salt until you have a shaggy dough.
Fold: Every 30 minutes for 2 hours, give the dough gentle folds (a stretch and fold technique). This builds structure without kneading.
Bulk ferment: Let the dough rise at room temp until it doubles in sizeabout 6–8 hours, depending on your kitchen’s coziness.
Shape: Turn the dough onto a floured surface, shape it into a ball, and transfer it to a proofing basket or bowl lined with a floured towel.
Final proof: Cover and refrigerate overnight (8–12 hours). This slow rise is where the magic happens.
Bake: Preheat your oven to 475°F. Bake the bread on a hot baking sheet or Dutch oven for 40 minutes, removing the lid of the Dutch oven halfway through for a crusty finish.
Step
Timing
Key Tip
Mix
30 mins (rest included)
Go for a shaggy consistency!
Folds
2 hours
Be gentleno tearing!
Bulk ferment
6–8 hours
Look for a double in size.
Final proof
8–12 hours
Refrigeration deepens flavor.
Bake
40 minutes
Check for a golden crust.
Troubleshooting & Tips
Dough isn’t rising: Check if your starter is active and bubblyit’s the life of the party here!
Sticky shaping stage: Lightly flour your hands and work surface to avoid frustration.
Dense loaf? Likely due to under-proofing. Give it more time next roundbread making is all about patience.
Pro Tip: Keep a notepad handy to jot down notes after each bake. Every loaf teaches you something new!
Storage Tips
This bread keeps well, and that crust stays magical for days. Here’s how to store it:
At room temperature: Wrap the loaf in a clean tea towel for up to 3 days.
In the freezer: Slice before freezing and store in airtight bags for 1–2 months. Reheat in the toaster for a warm, fresh bite.
Storage Method
Duration
Reheating Suggestion
Counter in tea towel
3 days
Room temp or reheat briefly
Freezer (sliced)
1–2 months
Toaster or oven
Expert Insight: Mastering Your First Loaf
For those tackling a beginners sourdough bread recipe, patience and consistency are key. The natural fermentation process may seem complex, but understanding the dough’s texture and timing will set a solid foundation for success. Embrace small adjustments, and your homemade sourdough will reward you with rich flavor and perfect crust every time.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
How I Finally Nailed My Beginner’s Sourdough Bread Recipe
After many doughy disasters and a few forgotten proofing times, I finally cracked the code on this beginner’s sourdough bread recipe. Each loaf taught me to trust the process a little more, and now I love how this bread fills my kitchen with that warm, tangy smell every time I bake.
FAQs ( Beginner’s Sourdough Bread Recipe )
How long does it take to make sourdough bread for beginners?
A beginner’s sourdough bread recipe typically takes 24-48 hours from start to finish, but most of this time is hands-off fermentation. Active work time is only about 30-45 minutes spread across mixing, folding, and shaping. The long fermentation is what gives sourdough its distinctive tangy flavor and makes it easier to digest than regular bread.
What do I need to start making homemade sourdough bread?
To make homemade sourdough bread, you’ll need an active sourdough starter, bread flour, water, and salt – that’s it! Essential tools include a large mixing bowl, kitchen scale for accurate measurements, and a Dutch oven for baking. Optional but helpful items are a bench scraper, proofing basket, and kitchen thermometer to monitor starter activity.
Can I use sourdough starter discard in this recipe?
No, this easy sourdough bread recipe requires active, bubbly sourdough starter that has been recently fed and doubled in size. Sourdough starter discard doesn’t have enough active yeast to properly leaven bread. However, you can use discard for pancakes, waffles, or crackers – save it in the fridge for other delicious recipes!
Why is my first sourdough bread dense or flat?
Dense sourdough bread usually happens because the starter wasn’t active enough, the dough was under-fermented, or it was over-proofed. Make sure your bread starter doubles in size within 4-8 hours after feeding before using it. This beginners bread recipe works best when you follow the timing closely and watch for visual cues like dough doubling in size.
How do I know when my sourdough bread is done baking?
Your artisan bread is done when it sounds hollow when tapped on the bottom and reaches an internal temperature of 205-210°F. The crust should be deep golden brown and feel firm to the touch. Don’t skip the cooling step – let your homemade sourdough bread cool completely for at least 1-2 hours before slicing for the best texture and flavor.
Wrapping Up Your Sourdough Adventure
Your beginners sourdough bread recipe just gifted you that golden, crackly crust and cozy crumbproof that homemade baking is as rewarding as it smells. Easy steps, simple ingredients, and a little patience turn your kitchen into a warm, flour-dusted haven.
Feeling adventurous? Try swirling in herbs, seeds, or even a little cheese for a fun twist. Store it wrapped in a towel or slice and freeze for busy morningsa neat trick I picked up from a pro baker’s playbook. Baking’s all about making it your own.
Got your first loaf cooling on the counter? Snap a pic, share your baking triumphs (or laughs) below, and tell medid sourdough remind you of a cherished family memory? Pass this recipe to a friend, and keep the kitchen magic going. Trust me, you’ll wanna make it again and again!
This beginners bread recipe uses a sourdough starter to create homemade sourdough bread with a soft chewy crumb and crusty exterior. It’s a delicious recipe perfect for anyone wanting to try artisan bread recipes at home. Just a few ingredients, patience, and time are all you need.
Ingredients
Scale
475 grams all-purpose flour 3 1/2 cups
100 grams starter active and bubbly (1/2 cup)
325 grams water 1 1/3 cups
10 grams salt 2 teaspoons
Instructions
Mix the all-purpose flour and water in a large bowl until just combined. Cover and let it rest for 1 hour.
Add the active sourdough starter and salt to the dough. Mix thoroughly then cover and let it bulk ferment for 4-6 hours, folding the dough every 30 minutes for the first 2 hours.
Shape the dough into a ball and place it in a floured proofing basket. Cover and refrigerate for 12-20 hours to proof.
Preheat your oven to 450°F (230°C) with a Dutch oven inside.
Carefully transfer the dough to the hot Dutch oven, score the top, cover, and bake for 20 minutes.
Remove the lid and bake for an additional 20 minutes until crusty and golden.
Cool on a wire rack before slicing and serving.
Notes
For best results, use an active and bubbly sourdough starter
Patience during the proofing stages yields the best crust and crumb texture
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
