How to Make Sourdough Bread at Home: A Step-by-Step Guide

Nothing beats the smell (and taste!) of fresh, homemade sourdough. It’s a little bit science, a little bit magic, and a lot of fun. Here’s how you can make classic sourdough using just flour, water, salt, and time.

Step 1: Make (or Get) a Sourdough Starter

What’s a starter?
It’s a live culture of flour and water that captures wild yeast and friendly bacteria from your environment—your natural leavening!

To start your own:

1. Mix 1/2 cup (60g) flour + 1/4 cup (60g) water in a jar. Cover loosely.
2. Let it sit at room temp for 24 hours.
3. Each day for 5–7 days, discard half, then feed with fresh flour and water (same amounts).
4. By day 5–7, it should be bubbly and smell pleasantly sour. That’s your starter!

Short on time?
Ask a baking friend for some of theirs, or buy one online.

Step 2: Gather Your Ingredients

• 1 cup (about 220g) active sourdough starter
• 1 1/2 cups (350g) lukewarm water
• 4 cups (500g) bread flour (all-purpose works too)
• 1 1/2 tsp (9g) salt

Step 3: Mix and Autolyse

1. In a large bowl, mix the water and starter together.
2. Add the flour and stir until no dry bits remain. (It’ll be shaggy and sticky!)
3. Let this mixture rest for 30–60 minutes. This is called the autolyse—it lets the flour hydrate and gluten start to form.

Step 4: Add Salt and Begin Folding

1. Sprinkle in the salt. Mix it in with your hands (it’s sticky, but you’ll get used to it!).
2. Over the next 2–3 hours, do 3–4 sets of “stretch and folds” every 30–45 minutes:
   • Grab one edge of the dough, stretch it up, and fold it over the rest. Rotate the bowl, repeat on all four sides.
   • This helps build structure.

Step 5: Bulk Fermentation

1. After your last fold, cover the bowl and let the dough rise at room temp for 4–6 hours (until it’s doubled and looks puffy).
   • Tip: If your kitchen is cold, it might take longer. Warm spot = faster ferment.

Step 6: Shape the Dough

1. Gently tip the dough onto a floured surface.
2. Shape it into a round or oval loaf—don’t knead, just pull and tuck the sides underneath to build tension on top.
3. Place it seam-side up in a floured bowl or proofing basket (a towel-lined colander works).

Step 7: Final Rise (Proofing)

• Cover and let rise at room temp for 1–2 hours, or cover and refrigerate overnight for extra flavor and convenience.

Step 8: Preheat & Score

1. Place a Dutch oven (or heavy pot with lid) in your oven and preheat to 450°F (230°C) for at least 30 minutes.
2. When ready, gently flip your dough onto parchment paper.
3. Score the top with a sharp knife or bread lame—this lets steam escape and gives that artisan look.

Step 9: Bake!

1. Carefully lift the dough (on parchment) into the hot pot.
2. Cover and bake for 20 minutes.
3. Remove the lid and bake another 20–25 minutes, until deep golden brown and crusty.
4. Cool on a rack for at least an hour (important for texture!).

Step 10: Slice, Savor, and Share

Take a moment to admire your masterpiece. Sourdough is best enjoyed with good butter, a sprinkle of salt, or just as it is—warm from your own oven.

Extra Tips for Sourdough Success

• Patience is key! Sourdough is slow, but so worth it.
• If your first loaf isn’t perfect, don’t worry—sourdough is a journey, not a destination.
• Practice makes better bread (and happier bakers).

Happy baking!

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