Sourdough Bread Recipe: Classic, Cozy & Easy for Home Bakers

If there’s one recipe that feels like a warm hug from generations past, it’s homemade sourdough bread. Whether you grew up with a flour-dusted kitchen table or you’re just learning the magic of “feeding the starter,” this sourdough bread recipe will bring back those memories of Mom’s or Grandma’s kitchen—where patience, time, and a little tang turned out a loaf you’d happily eat with nothing but butter.

I’ll never forget the first time I baked sourdough on my own. My mother told me, “Don’t rush it! Sourdough takes time, but the best things always do.” She was right—there’s a certain joy in watching a sticky ball of dough transform into a crusty, golden loaf. And let’s be honest: Is there anything better than that first, steamy slice? (If you ask my family, the answer is no—but the heel always disappears first!)

Today, I’ll walk you through every step with tips, tricks, and troubleshooting so you can create bakery-style sourdough right at home—even if it’s your very first time. Ready for your house to smell amazing and your family to beg for another loaf? Let’s bake!

What Makes Sourdough So Special?
Tools & Ingredients You’ll Need
Step-by-Step Sourdough Bread Recipe
- Making & Rising the Dough
- Shaping, Scoring, & Baking
Pro Tips, Troubleshooting, and Variations
Serving Suggestions
Storage & Freezing
FAQs

What Makes Sourdough So Special?

There’s a little bit of magic in every sourdough loaf. The flavor comes from wild yeast and friendly bacteria (no commercial yeast needed!). The long, slow fermentation not only gives it that irresistible tang but also makes it easier to digest. Plus, a crusty sourdough loaf just looks and smells like a celebration.

Fun debate: Do you slather your first slice with salted butter—or do you sneak it with just a drizzle of honey? Tell me your favorite way in the comments!

Tools & Ingredients You’ll Need

Basic Tools

Large bowl
Dutch oven or heavy pot with lid
Kitchen scale (recommended for best results)
Bench scraper or spatula
Parchment paper (optional, for easy transfer)
Sharp knife or bread lame for scoring

Ingredients

Active sourdough starter (fed and bubbly)
Warm water
Bread flour or all-purpose flour
Olive oil (for moisture and flavor)
Fine sea salt

Step-by-Step Sourdough Bread Recipe

Make the Dough

In a large bowl, whisk together:

100g (about 1/2 cup) bubbly sourdough starter
380g (1 1/2 cups + 3 tbsp) warm water
20g (1 1/2 tbsp) olive oil
500g (about 4 cups) bread flour (or all-purpose)
10g (2 tsp) fine sea salt

Mix until everything is combined. The dough will look shaggy and rough, but don’t worry! Cover with a damp towel and let it rest for 30-60 minutes (this is the “autolyse” step that helps your dough get stretchy and strong).

Bulk Rise

Cover the bowl and let it rise in a warm place for 3-12 hours, until doubled in size. (Cooler kitchens = slower rise. Summertime? It might be ready in 3-4 hours.)

Optional: Stretch and fold the dough every 30-60 minutes during the first 2 hours for extra volume.

Shape the Dough (H3)

Turn the dough onto a lightly floured surface. Gently shape into a round or oval. Use a bench scraper if it’s sticky. If you want two small loaves, cut the dough in half now.

Place shaped dough seam-side down on parchment or into a floured towel-lined bowl (a banneton, if you have one).

Second Rise

Let dough rest again, covered, for about 30-60 minutes until slightly puffy (not doubled).

Preheat and Score

Toward the end of the second rise, preheat oven to 450°F.

Right before baking, gently slash the top of the dough with a sharp knife (about 1/4 inch deep) so the bread can expand beautifully in the oven.

Bake the Dough

Bake covered: Place dough in Dutch oven, cover, and bake at 450°F for 20 minutes.
Finish uncovered: Remove lid, reduce oven to 400°F, and bake another 40 minutes until deep golden brown and crusty.
- Tip: Bread is done when it sounds hollow when tapped, or the internal temp is 205–210°F.

Cool on a wire rack for at least 1 hour before slicing. (Hardest part, I know!)

Pro Tips, Troubleshooting & Variations

Trouble with dense loaves? Check that your starter is super active and bubbly.
Crust too dark? Tent loosely with foil for the last 10 minutes.
Gluten-free? Sourdough is tricky gluten-free, but see our fluffy dinner rolls recipe for a crowd-pleaser!
Want to try something different? Swap in up to 20% whole wheat or rye flour for a heartier taste.
Storing: Keep leftovers in a bread bag or wrapped in a tea towel on the counter for 2 days. Freeze, well-wrapped, up to 3 months.

Serving Suggestions

Fresh out of the oven with butter, honey, or jam.
Toasted for sandwiches (try it with a classic egg salad or BLT).
Torn into chunks for soup night—see our Chicken and Dumplings for a real comfort meal.

FAQs

Q1: Can I make sourdough bread without a Dutch oven?
A1: Yes! Use a heavy baking sheet or cast-iron skillet and cover with a large metal bowl for the first half of baking to trap steam.

Q2: Why is my sourdough bread gummy inside?
A2: Usually it’s sliced too soon or underbaked. Always cool at least an hour before cutting for the perfect crumb.

Q3: Can I use whole wheat flour in this recipe?
A3: Absolutely! Start by swapping up to 20% of the flour for whole wheat. Add a bit more water if the dough seems dry.

Call to Action

Did you grow up with homemade sourdough? Have a funny sourdough flop story? I’d love to hear your memories or your best tips—please leave a comment below! If you bake this bread, tag me on Pinterest or Facebook so we can share the joy (and maybe a virtual slice).