{"id":32630,"date":"2025-07-29T11:45:37","date_gmt":"2025-07-29T09:45:37","guid":{"rendered":"https:\/\/tremhost.com\/blog\/?p=32630"},"modified":"2025-07-29T11:45:37","modified_gmt":"2025-07-29T09:45:37","slug":"how-to-make-sourdough-bread-at-home-a-step-by-step-guide","status":"publish","type":"post","link":"https:\/\/tremhost.com\/blog\/how-to-make-sourdough-bread-at-home-a-step-by-step-guide\/","title":{"rendered":"How to Make Sourdough Bread at Home: A Step-by-Step Guide"},"content":{"rendered":"
<\/div>

Nothing beats the smell (and taste!) of fresh, homemade sourdough. It\u2019s a little bit science, a little bit magic, and a lot of fun. Here\u2019s how you can make classic sourdough using just flour, water, salt, and time.<\/p>\n

\n

Step 1: Make (or Get) a Sourdough Starter<\/strong><\/h3>\n

What\u2019s a starter?<\/strong>
\nIt\u2019s a live culture of flour and water that captures wild yeast and friendly bacteria from your environment\u2014your natural leavening!<\/p>\n

To start your own:<\/strong><\/p>\n

    \n
  1. Mix 1\/2 cup (60g) flour + 1\/4 cup (60g) water in a jar. Cover loosely.<\/li>\n
  2. Let it sit at room temp for 24 hours.<\/li>\n
  3. Each day for 5\u20137 days, discard half, then feed with fresh flour and water (same amounts).<\/li>\n
  4. By day 5\u20137, it should be bubbly and smell pleasantly sour. That\u2019s your starter!<\/li>\n<\/ol>\n

    Short on time?<\/strong>
    \nAsk a baking friend for some of theirs, or buy one online.<\/p>\n

    \n

    Step 2: Gather Your Ingredients<\/strong><\/h3>\n
      \n
    • 1 cup (about 220g) active sourdough starter<\/li>\n
    • 1 1\/2 cups (350g) lukewarm water<\/li>\n
    • 4 cups (500g) bread flour (all-purpose works too)<\/li>\n
    • 1 1\/2 tsp (9g) salt<\/li>\n<\/ul>\n
      \n

      Step 3: Mix and Autolyse<\/strong><\/h3>\n
        \n
      1. In a large bowl, mix the water and starter together.<\/li>\n
      2. Add the flour and stir until no dry bits remain. (It\u2019ll be shaggy and sticky!)<\/li>\n
      3. Let this mixture rest for 30\u201360 minutes. This is called the autolyse<\/strong>\u2014it lets the flour hydrate and gluten start to form.<\/li>\n<\/ol>\n
        \n

        Step 4: Add Salt and Begin Folding<\/strong><\/h3>\n
          \n
        1. Sprinkle in the salt. Mix it in with your hands (it\u2019s sticky, but you\u2019ll get used to it!).<\/li>\n
        2. Over the next 2\u20133 hours, do 3\u20134 sets of \u201cstretch and folds\u201d every 30\u201345 minutes:\n
            \n
          • Grab one edge of the dough, stretch it up, and fold it over the rest. Rotate the bowl, repeat on all four sides.<\/li>\n
          • This helps build structure.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n
            \n

            Step 5: Bulk Fermentation<\/strong><\/h3>\n
              \n
            1. After your last fold, cover the bowl and let the dough rise at room temp for 4\u20136 hours (until it\u2019s doubled and looks puffy).\n
                \n
              • Tip:<\/strong> If your kitchen is cold, it might take longer. Warm spot = faster ferment.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n
                \n

                Step 6: Shape the Dough<\/strong><\/h3>\n
                  \n
                1. Gently tip the dough onto a floured surface.<\/li>\n
                2. Shape it into a round or oval loaf\u2014don\u2019t knead, just pull and tuck the sides underneath to build tension on top.<\/li>\n
                3. Place it seam-side up in a floured bowl or proofing basket (a towel-lined colander works).<\/li>\n<\/ol>\n
                  \n

                  Step 7: Final Rise (Proofing)<\/strong><\/h3>\n
                    \n
                  • Cover and let rise at room temp for 1\u20132 hours, or<\/strong> cover and refrigerate overnight for extra flavor and convenience.<\/li>\n<\/ul>\n
                    \n

                    Step 8: Preheat & Score<\/strong><\/h3>\n
                      \n
                    1. Place a Dutch oven (or heavy pot with lid) in your oven and preheat to 450\u00b0F (230\u00b0C) for at least 30 minutes.<\/li>\n
                    2. When ready, gently flip your dough onto parchment paper.<\/li>\n
                    3. Score the top with a sharp knife or bread lame\u2014this lets steam escape and gives that artisan look.<\/li>\n<\/ol>\n
                      \n

                      Step 9: Bake!<\/strong><\/h3>\n
                        \n
                      1. Carefully lift the dough (on parchment) into the hot pot.<\/li>\n
                      2. Cover and bake for 20 minutes.<\/li>\n
                      3. Remove the lid and bake another 20\u201325 minutes, until deep golden brown and crusty.<\/li>\n
                      4. Cool on a rack for at least an hour (important for texture!).<\/li>\n<\/ol>\n
                        \n

                        Step 10: Slice, Savor, and Share<\/strong><\/h3>\n

                        Take a moment to admire your masterpiece. Sourdough is best enjoyed with good butter, a sprinkle of salt, or just as it is\u2014warm from your own oven.<\/p>\n

                        \n

                        Extra Tips for Sourdough Success<\/strong><\/h2>\n
                          \n
                        • Patience is key! Sourdough is slow, but so worth it.<\/li>\n
                        • If your first loaf isn\u2019t perfect, don\u2019t worry\u2014sourdough is a journey, not a destination.<\/li>\n
                        • Practice makes better bread (and happier bakers).<\/li>\n<\/ul>\n
                          \n

                          Happy baking!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

                          Nothing beats the smell (and taste!) of fresh, homemade sourdough. It\u2019s a little bit science, a little bit magic, and a lot of fun. Here\u2019s how you can make classic sourdough using just flour, water, salt, and time. Step 1: Make (or Get) a Sourdough Starter What\u2019s a starter? It\u2019s a live culture of flour […]<\/p>\n","protected":false},"author":226,"featured_media":32631,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-32630","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-general"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/posts\/32630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/users\/226"}],"replies":[{"embeddable":true,"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/comments?post=32630"}],"version-history":[{"count":1,"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/posts\/32630\/revisions"}],"predecessor-version":[{"id":32632,"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/posts\/32630\/revisions\/32632"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/media\/32631"}],"wp:attachment":[{"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/media?parent=32630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/categories?post=32630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tremhost.com\/blog\/wp-json\/wp\/v2\/tags?post=32630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}