Beginner’s Sourdough Bread

Bake beginner’s sourdough bread with a simple mix, gentle folds and an overnight rest. A hot Dutch oven gives lift and tender crumb for toast or sandwiches.        

Home bakers may also like this honeycomb bread, chocolate loaf bread, my gluten-free naan bread, Irish soda bread, or this pumpkin crunch bread.

Why You’ll Love It           

Approachable method: Using cups instead of precise weighing makes it more approachable for home baking newbies, while a simple stretch and folds replaces heavy kneading.
Great crust at home: A Dutch oven or heavy pot traps steam for oven spring.
Flexible schedule: The long rests fit busy days and boosts the bread’s flavor.
Everyday uses: A loaf of sourdough bread offers plenty of possibilities. Toast, sandwiches or bowls of soup are just some of your options.

Beginner Sourdough Bread Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

All purpose flour: Builds structure for a soft crumb and steady rise. Use a little extra flour, or some rice flour, to stop the dough sticking to the bowl.
Ripe sourdough starter: Powers fermentation, adds tang and helps the loaf keep well when lively and recently fed. Feed it 4 to 12 hours before baking this sourdough recipe.
Warm water: Hydrates flour and wakes the starter so gluten forms smoothly.
Sea salt: Balances flavor and reins in fermentation for better texture. I recommend fine sea salt (I used this one!)

How to Make Sourdough Bread Step by Step

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Mix the dough and rest: Bring flour, active starter, water and salt together into a soft dough, then rest to hydrate.
Strengthen gently: Do a few rounds of stretch and fold until the dough feels smoother and holds shape.
Bulk dough rise: Let it ferment until puffy with visible bubbles and a soft jiggle.
Shape the dough: Turn out, create surface tension and nestle seam side up in a floured bowl or basket.
Chill and bake sourdough: Proof until slightly springy, chill to firm, then score and bake sourdough bread in a preheated Dutch oven until golden brown.
Cool well: Rest your simple sourdough bread on a cooling rack before slicing so the crumb sets.

Substitutions and Variations

Whole wheat boost: Use a 50% whole wheat flour and 50% white blend for a heartier crumb. Or try a rye flour or bread flour mix.
Gluten free option: Use a 1:1 gluten free flour with xanthan gum, handle gently and bake in a tin for support.
Seeded crust: Press sesame or poppy seeds onto the surface after shaping for nutty crunch.
Flavor twist: Fold in grated cheddar or roasted garlic during the last round of folding.

Serving Suggestions

With soup: Enjoy dunking this sourdough bread in a bowl of cowboy soup or ham and bean soup.
For sandwiches: This crusty loaf makes a great sandwich bread because it’s sturdy as well as flavorful. Try it with your preferred fillings, perhaps making a fried egg sandwich or a classic reuben.
Other ideas: Use homemade sourdough bread for bruschetta or French toast skillet.

How to Store Sour Dough Bread Recipe in Cups

Store: Store fresh sourdough bread at room temperature, wrapped in a clean kitchen towel or bread bag to keep the crust nice and crispy but prevent it from drying out. Eat it within 3 or 4 days. I don’t recommend you store sourdough bread in the fridge, as it may dry out faster.
Freeze: Let your round sourdough boule cool completely before freezing to avoid sogginess. Wrap it tightly in plastic wrap and then place it in a freezer bag or airtight container. It will keep nicely for up to 3 months, so you might want to bake a few loaves.
Thaw: When you want to eat it, thaw it at room temperature and refresh the crust in a hot oven for a few minutes.
Reheat: Preheat the oven to 350°F and place the bread directly on the oven rack or on a baking sheet, then heat 10 to 15 minutes until warmed through and the crust feels crisp again. For the stovetop, heat a skillet over medium, butter the slices if you like and toast each side 1 to 2 minutes until golden. Or use a toaster and toast to your liking.