Basic Sourdough

If you’ve been following along, you know I’m diving back into the world of sourdough after taking a long break. My first few loaves years ago were… flavorful. Some turned out okay; others were flops. This time around, I’m determined to actually learn the process instead of just following a recipe/watching a video and hoping for the best.

This recipe is a great place to start. It’s simple and forgiving. If you’re just getting into sourdough, hopefully this helps take some of the mystery out of it.

Ingredients

100 grams active sourdough starter
350 grams of room-temperature water
500 grams of bread flour
10 grams of salt

Step 1: Feed Your Starter

The night before baking (I like to do it around 8 pm), feed your starter so it’s active and bubbly by morning.

I use:

30 grams starter
100 grams of water
100 grams of bread flour

Leave it on the counter overnight until it has doubled in size and is full of bubbles. For me, that happens at about 8-9 in the morning, but it can still be going closer to lunchtime.

Step 2: Mix the Dough

The next morning:

Mix together:
- 100 grams active starter
- 350 grams of water
Add:
- 500 grams of bread flour

Mix until there aren’t any dry spots of flour left. Don’t worry if it looks rough and shaggy, that’s exactly what you want.

Cover the bowl and let it rest for 30 minutes.

This rest is called the autolyse and gives the flour time to absorb the water before adding the salt.

Sprinkle 10 grams of salt over the dough.
Pinch and fold the dough until the salt is incorporated.

Step 3: Stretch and Folds

Instead of kneading, sourdough builds its strength (gluten strands) with stretch and folds.

Every 20–30 minutes, perform one set of stretch and folds.

To do this:

Wet your hand slightly.
Grab one side of the dough.
Stretch it upward.
Fold it over itself.
Rotate the bowl a quarter turn.
Repeat four times.
- My last stretch and fold is typically a coil fold and not a regular stretch and fold.

I usually complete four rounds of “stretch and folds”.

By the last set, the dough should be much smoother and stronger than when you started.

Step 4: Bulk Fermentation

Now comes the hardest part… waiting.

Cover the dough and let it rest until it has increased in size by about 50%. Don’t wait for it to double. Instead, look for:

Small bubbles around the sides of the bowl
A puffy appearance
A gentle jiggle when you move the bowl
Dough that slowly springs back when lightly pressed

Depending on your kitchen temperature, this could take anywhere from 3½ to 6 hours.

Step 5: Shape the Dough

Lightly flour your counter and gently turn out the dough.

Shape it into a loose round and let it rest for 20 minutes.

Then perform your final shape, pushing and pulling to create tension across the outside of the dough without tearing it.

Place it seam-side up into a floured banneton or towel-lined bowl.

Step 6: Cold Proof

Cover the banneton/bowl and refrigerate the dough overnight.

This overnight proof develops flavor and makes the dough much easier to score before baking.

Step 7: Bake

The next morning:

Preheat your oven and Dutch oven to 475°F for at least 45 minutes.

Take the dough straight from the refrigerator.

Flip it out onto parchment paper so the smooth side is facing up.

Using a bread lame or a sharp razor, score one long slash about ¼–½ inch deep.

Bake:

20 minutes covered at 475°F
Remove the lid. Lower the oven to 450°F.
Bake another 20–25 minutes, until the loaf is a deep golden brown.

Step 8: The Real Hardest Part…

Resist the urge to cut into it. Do. Not. Cut. It. Seriously.

Let the loaf cool for at least one hour before slicing. Cutting too early can leave the crumb gummy because it’s still finishing its bake inside.

A Few Things I’ve Learned

One thing I’m learning is that sourdough isn’t about watching the clock. I like predictable times and timelines, and I struggle because it’s about watching the dough.

Every kitchen is different. Temperature, humidity, and even how active your starter is can change your timeline. Learning what the dough should look and feel like is much more helpful than trying to hit every time exactly.

I’m definitely still learning, but that’s part of the fun. I’ll keep sharing the wins, the mistakes, and everything in between as I figure out this whole sourdough thing out. Because if there is one thing about me, I strive to live by the saying “A jack of all trades is a master of none, but oftentimes better than a master of one.”

If you’re baking along with me, I’d love to hear how your loaf turns out!