Ah, sourdough bread—the tangy, chewy classic with a crisp crust. Here’s a straightforward recipe for homemade sourdough bread using a starter:
Ingredients
- 1 cup (240 g) active sourdough starter
- 1 ½ cups (360 ml) lukewarm water
- 4 cups (500 g) bread flour or all-purpose flour
- 2 tsp salt
Instructions
- Mix the dough:
In a large bowl, combine the starter and water. Add the flour and salt. Mix until a sticky dough forms. - Autolyse (rest period):
Cover and let sit for 30 minutes. This hydrates the flour and helps gluten development. - Knead or stretch & fold:
On a lightly floured surface, knead or do a series of stretch-and-folds for 5–10 minutes until the dough is smooth and elastic. - Bulk fermentation:
Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 4–6 hours, folding every 30–60 minutes. - Shape the loaf:
Shape into a round or oval loaf. Place in a floured proofing basket or bowl. Cover and let rise 1–2 hours until puffy. - Preheat the oven:
Heat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. - Bake:
Carefully place the dough in the hot Dutch oven. Score the top with a sharp knife. Cover and bake 20 minutes, then remove lid and bake another 20–25 minutes until golden brown. - Cool:
Let the bread cool completely on a wire rack before slicing—it sets the crumb.
💡 Tips:
- For extra tang, do a cold overnight fermentation after shaping (12–16 hours in the fridge).
- Scoring controls how the bread expands and gives it a classic artisanal look.
I can also give a beginner-friendly version that doesn’t require a Dutch oven and is easier for first-time bakers.
Do you want me to provide that version?
