Sourdough can look intimidating. The timelines, the terminology, the endless forum debates about hydration percentages and fermentation temperatures — it’s a lot to take in when all you want is a beautiful loaf of homemade bread.
Here’s the truth: sourdough is more forgiving than it looks. Bakers have been making it for thousands of years without digital scales, Dutch ovens, or thermometers. The fundamentals are simple. You need flour, water, salt, and a live starter. Everything else is refinement.
Before you start this recipe make sure your starter is ready to go — here’s how to use your sourdough starter so you know exactly what active and ready looks like.
This guide gives you a complete, beginner-friendly sourdough recipe with exact measurements, a clear two-day timeline, and honest troubleshooting help for when things don’t go perfectly — because sometimes they won’t, and that’s normal. By the end, you’ll have everything you need to bake your first successful loaf.
One realistic expectation to set: your first loaf may not be magazine-worthy. Your second will be better. Your fifth will genuinely impress people. Sourdough is a skill that improves with repetition, and the learning happens fast.
What Is Sourdough Bread?
Sourdough is naturally leavened bread — meaning it rises without commercial yeast. Instead, it’s leavened by a sourdough starter: a live culture of wild yeast and bacteria that you cultivate by regularly mixing flour and water and letting it ferment.
If you’ve never mixed sourdough dough before, my post on how to mix sourdough dough walks you through it step by step.
That starter produces carbon dioxide (which makes the dough rise) and organic acids (which create the tangy flavor sourdough is known for). The long fermentation process is what makes sourdough taste and behave differently from sandwich bread.
Why Sourdough Is Different From Yeast Bread
Yeast bread is fast. Add a packet of commercial yeast, wait an hour, bake. Commercial yeast is a single, highly active strain designed for predictable, rapid results.
Sourdough is slower. Wild yeast works at its own pace, influenced by temperature, flour type, and starter health. That slower process is what develops the complex flavor, chewy texture, and crispy crust that makes sourdough worth the effort.
It also means sourdough is less predictable — especially for beginners. Two loaves made from the same recipe can behave differently depending on how warm your kitchen is, how active your starter is, and how long you ferment the dough. Learning to read the dough — not just follow a clock — is the most important beginner skill.
Why Beginners Struggle With Sourdough
Most beginner problems come from one of three things:
- An inactive or underfed starter that can’t leaven the dough properly
- Over- or underproofed dough because the baker followed a time rather than reading the dough
- Baking without sufficient heat which prevents good oven spring and crust development
This guide addresses all three. Once you understand what to look for, the process becomes much more intuitive.
Ingredients You Need
Sourdough requires four ingredients. That’s it.
Optional: If you want better rise and color, some bakers add a tiny pinch of diastatic malt powder (about 1/4 teaspoon). This enzyme helps the yeast work faster.Active Sourdough Starter
100g of active, bubbly starter. “Active” means it has been fed within the last 4–8 hours, has at least doubled in size since feeding, and looks bubbly and aerated. If you push a spoon into it and pull it out, it should look webby and alive — not flat and liquid.
If your starter isn’t consistently doubling after feedings, work on how to feed and maintain your sourdough starter before attempting this recipe. An underperforming starter is the single most common reason beginner loaves fail.
Flour
450g of bread flour. Bread flour has a higher protein content (12–14%) than all-purpose flour, which builds stronger gluten and gives you a better structure and chew. All-purpose flour works — your loaf will just be slightly less chewy and a little more fragile.
If you’re wondering about hydration levels for a beginner loaf, my sourdough hydration guide breaks it all down in plain language.
Do not start with whole wheat flour on your first bake. It ferments faster, absorbs water differently, and is significantly harder to work with as a beginner.
Water
325g of room temperature water (ideally filtered or left out overnight to off-gas chlorine, which can inhibit starter activity). Room temperature means approximately 70–75°F / 21–24°C. Cold water slows fermentation; very hot water can damage the starter.
This gives us a dough hydration of roughly 72% — a beginner-friendly level that’s workable without being sticky and unmanageable.
Salt
9g of fine sea salt or kosher salt. Salt controls fermentation, strengthens gluten, and is essential for flavor. Don’t skip it and don’t reduce it significantly — under-salted sourdough is flat-tasting and ferments too quickly.
Complete Ingredient List
| Ingredient | Amount |
|---|---|
| Bread flour | 450g |
| Water (room temp) | 325g |
| Active sourdough starter | 100g |
| Fine sea salt | 9g |
| Total dough weight | 884g |
Tools for Beginner Sourdough Bakers
You don’t need much. Here’s what actually matters:
Kitchen Scale (Non-Negotiable)
Baking by weight is not optional in sourdough. A cup of flour can weigh anywhere from 120g to 180g depending on how it’s scooped. That variation ruins loaves. A basic digital kitchen scale costs under $15 and is the single best investment you can make as a beginner baker.
Dutch Oven
A Dutch oven (cast iron or enameled cast iron, 4–6 quart) is the best beginner tool for baking sourdough at home. It traps steam during the first phase of baking, which keeps the crust soft enough to expand fully before it sets. The result is better oven spring, a more open crumb, and the signature crackly crust.
If you don’t have a Dutch oven, you can bake sourdough without a Dutch oven using a baking steel or stone with a steam setup — but the Dutch oven method is more reliable for beginners.
Large Mixing Bowl
Any large bowl works — ceramic, glass, or plastic. You want something that holds the dough with room to expand during bulk fermentation.
Proofing Basket (Banneton)
A banneton or proofing basket gives the shaped dough structure during the final proof and leaves a beautiful spiral pattern on the crust. Not strictly required — you can use a bowl lined with a well-floured kitchen towel — but bannetons are inexpensive and make a real difference in loaf shape.
Bench Scraper
A metal bench scraper helps you work with sticky dough, divide portions cleanly, and shape loaves without adding too much flour. A $5–10 investment that makes the whole process easier.
Lame or Sharp Knife
You need to score (slash) the surface of the loaf before baking to control how it expands. A proper lame (razor blade on a handle) works best, but a very sharp serrated knife or a new razor blade held at an angle works fine too. Learn more about how to score sourdough for consistent results.
Instant-Read Thermometer (Optional but Useful)
Knowing your dough temperature helps you predict fermentation speed. Ideally, your dough should be around 75–78°F / 24–26°C after mixing. If your dough is colder, fermentation will be slower; warmer, it’ll move faster. A thermometer takes the guesswork out of timing.
Easy Sourdough Bread Recipe for Beginners (Exact Formula)
This recipe is designed to work in a typical home kitchen with a beginner skill level. The 72% hydration is high enough to produce good flavor and texture, but low enough that the dough is manageable — it won’t spread everywhere or stick hopelessly to your hands.
The Formula
- Flour: 450g (100%)
- Water: 325g (72%)
- Starter: 100g (22%)
- Salt: 9g (2%)
Why This Formula Works for Beginners
Higher-hydration doughs (80%+) are more extensible and can produce a more open crumb, but they’re much harder to handle, shape, and troubleshoot. Starting at 72% gives you a dough that holds its shape, is responsive to stretch and folds, and shapes without being sticky.
The 22% starter ratio (100g starter to 450g flour) is relatively high — which means faster, more reliable fermentation. As you gain experience, you can reduce the starter percentage and extend fermentation for more complex flavor.
Step-by-Step Timeline: 2-Day Beginner Sourdough Schedule
This is the full process from starter feed to finished loaf. The timing below assumes a kitchen temperature of approximately 70–75°F / 21–24°C. Colder kitchens will need more time; warmer kitchens will move faster.
Day 1
Step 1: Feed Your Starter (Morning)
Feed your starter so it will be at peak activity 4–8 hours later, when you’re ready to mix the dough. A typical feed: discard all but 25g of starter, then add 75g flour and 75g water. Stir well, cover loosely, and leave at room temperature.
You’ll know your starter is ready to use when it has doubled in size, looks bubbly and domed on top, and passes the float test (drop a small spoonful in water — if it floats, it’s ready). If your starter isn’t reaching this point reliably, see the guide on why your starter isn’t rising before proceeding.
Step 2: Autolyse — Mix Flour and Water (Afternoon)
About 30–60 minutes before you’re ready to add the starter, mix the flour and water together in your large bowl. Stir until no dry flour remains, cover the bowl, and let it rest.
This resting period is called autolyse. It allows the flour to fully hydrate and begins gluten development without any effort on your part. The dough will be shaggy at first — that’s normal. After autolyse, it will be smoother and more cohesive.
Learn more about sourdough autolyse and when it makes a real difference.
Step 3: Add Starter and Salt
Add 100g of your active starter to the autolysed dough. Use your hands to squeeze and fold it in until fully incorporated — this takes 3–5 minutes and will feel messy at first. Once the starter is mixed in, add the 9g of salt and work it in the same way.
The dough will feel slack and sticky. Don’t add more flour. This is normal at this stage.
Step 4: Bulk Fermentation with Stretch and Folds
Cover the bowl and let the dough begin bulk fermentation. For this recipe at 70–75°F, bulk fermentation will take 4–6 hours.
During the first 2 hours, perform stretch and folds every 30 minutes — four sets total.
How to do a stretch and fold: Wet your hand, grab one side of the dough, stretch it up as high as it will go without tearing, then fold it over the top of the dough. Rotate the bowl 90 degrees and repeat. Do this four times around the bowl — that’s one set.
Each set of stretch and folds builds gluten strength and structure. After four sets, cover the dough and leave it alone for the remaining bulk fermentation time. For a full visual breakdown, see the stretch and fold schedule for beginners.
Signs bulk fermentation is complete:
- Dough has increased in volume by 50–75% (not necessarily doubled)
- Surface looks slightly domed, not flat
- You can see bubbles on the surface and sides of the bowl
- Dough feels airy and jiggly when you shake the bowl
- A piece pulled from the edge looks webby and stretchy
Don’t rely solely on time. Read the dough. For more detail on how to know when bulk fermentation is done, see bulk fermentation 101.
Day 2
Step 5: Pre-Shape (Evening of Day 1 or Morning of Day 2)
Turn the dough onto an unfloured surface. Using your bench scraper and your hand, gently shape it into a rough round by dragging it toward you across the bench. The friction between the dough and the surface builds surface tension. Let it rest uncovered for 20–30 minutes (bench rest).
Step 6: Final Shape
After the bench rest, flip the dough and shape it into a boule (round) or batard (oval). The goal is to create a tight surface tension that will hold the loaf’s shape during the final proof and help it spring in the oven.
A tight shape is more important than a pretty shape at this stage. For a walkthrough of both shapes, see how to shape a sourdough boule and batard.
Dust a banneton or bowl-lined-with-towel generously with rice flour or a mix of rice flour and all-purpose flour (rice flour doesn’t absorb into the dough and prevents sticking). Place the shaped dough seam-side up in the banneton.
Step 7: Cold Proof Overnight
Cover the banneton with plastic wrap or a shower cap and refrigerate overnight — ideally 8–16 hours. This cold proof, sometimes called retarding the dough, slows fermentation dramatically and allows flavor to develop further. It also makes the dough easier to score, and the cold bake technique produces better oven spring.
Step 8: Bake (Next Morning)
Place your Dutch oven in the oven and preheat to 500°F / 260°C for at least 45 minutes. The Dutch oven must be fully preheated for best results.
When ready to bake, remove the Dutch oven and set the lid aside. Cut a piece of parchment paper large enough to line the pot. Flip the dough out of the banneton onto the parchment, seam-side down. Score the top of the dough with a lame or sharp knife — one confident slash at a 30–45 degree angle, or your preferred pattern.
Lift the dough by the parchment edges and lower it into the preheated Dutch oven. Cover with the lid.
Bake covered for 20 minutes at 500°F / 260°C.
Remove lid and reduce heat to 450°F / 232°C. Bake uncovered for 20–25 more minutes until the crust is deeply golden brown. Don’t be shy about color — a pale loaf is an underbaked loaf with a gummy interior.
Remove from the Dutch oven and cool on a wire rack for at least 1 hour before cutting. Cutting too early releases the steam that’s still finishing the interior structure — the crumb will be gummy if you don’t wait.
How to Tell If Your Dough Is Ready
Learning to read your dough is more valuable than any timer. Here are the key tests:
The Poke Test
During the final proof, gently poke the dough with a floured finger. The indentation should spring back slowly and about halfway. If it springs back immediately — the dough is underproofed. If it doesn’t spring back at all — the dough is likely overproofed. See the full sourdough poke test guide for visual reference.
Signs of a Properly Proofed Dough
- Dough feels puffy and airy, not tight or dense
- Surface has a slight dome when in the banneton
- When tipped out, it holds its shape rather than spreading flat
Underproofed vs. Overproofed
Underproofed dough is tight, dense, springs back quickly when poked, and will produce a bread with a dense, gummy crumb and a very thick crust. It often has large irregular tunnels rather than an even crumb. See the full underproofed vs. overproofed sourdough guide for comparison photos and explanations.
Overproofed dough feels very slack, won’t hold its shape, spreads flat when tipped out, and bakes into a dense, flat loaf with a rough, uneven crust and little oven spring.
Common Beginner Sourdough Mistakes
Dense, Heavy Crumb
Cause: Underproofed dough or inactive starter.
Fix: Make sure your starter reliably doubles before using it. Extend bulk fermentation. Check your dough temperature — if it’s below 70°F / 21°C, fermentation is too slow.
During bulk fermentation, dough temperature — not time — determines when your dough is ready to shape. Use our sourdough bulk fermentation chart to find the exact rise percentage target for your kitchen temperature before you start.
Gummy, Wet Center
Cause: Underbaked loaf, or cut too soon after baking.
Fix: Bake until the crust is deeply brown (internal temperature 205–210°F / 96–99°C). Cool for a full hour before slicing. If your crust is browning too fast, lower the temperature slightly and bake longer.
Flat Loaf With No Oven Spring
Cause: Overproofed dough, weak starter, or shaping with insufficient surface tension.
Fix: If the dough felt slack and spread flat when tipped from the banneton, it was overproofed — shorten fermentation time next bake. Work on shaping technique to build better surface tension.
Starter Not Rising
Cause: Starter is hungry, too cold, or using chlorinated water.
Fix: Feed more frequently, move to a warmer spot, and use filtered or overnight tap water. See the full guide to why your sourdough starter isn’t doubling for step-by-step help.
Bread Sticks to the Banneton
Cause: Insufficient flour in the proofing basket.
Fix: Use rice flour for dusting rather than all-purpose — it doesn’t get absorbed by the dough and releases cleanly. Be generous.
Overproofed Dough
Cause: Too warm, too long in bulk fermentation, or too much starter.
Fix: If you suspect overproofing is a recurring problem, reduce your starter to 75g instead of 100g, or shorten bulk fermentation by 30–60 minutes. For help recovering, see how to save overproofed sourdough.
Frequently Asked Questions About Sourdough for Beginners
Is sourdough made without commercial yeast?
Yes. Sourdough is leavened entirely by wild yeast and bacteria in the sourdough starter. No commercial yeast is used or needed. The wild yeast in the starter produces carbon dioxide, which causes the dough to rise. This is what makes sourdough naturally fermented and different from conventional bread.
How long does sourdough take to make?
From start to finish, a sourdough loaf typically takes about 24 hours — but most of that is hands-off waiting. Active work time is roughly 30–45 minutes. Day 1 involves mixing and bulk fermentation (about 6–8 hours, mostly waiting). Day 2 involves shaping, overnight cold proof, and baking (1 hour). The timeline can be adjusted based on your schedule.
Why is my sourdough dense?
The most common causes of a dense sourdough loaf are: an insufficiently active starter, dough that’s too cold, too little fermentation time (underproofed), or adding too much flour during mixing and shaping. Dense crumb is almost always a fermentation issue, not a technique issue. Focus on your starter health first — if it’s not reliably doubling, your bread will reflect that.
Can I make sourdough without a Dutch oven?
Yes. A Dutch oven produces the best results for beginners because it traps steam automatically, but it’s not strictly required. You can bake sourdough without a Dutch oven by using a baking stone or steel with a steam tray of boiling water on the rack below, or by covering the loaf with a large oven-safe bowl for the first 20 minutes of baking.
Can absolute beginners really make sourdough successfully?
Yes — but set realistic expectations for your first few loaves. Your first bread may be denser than you want, or the crust may not crack the way you’re hoping. Each bake teaches you something. The fundamentals are learnable quickly, and most beginners produce genuinely good bread within three to five bakes. The key is not to change too many variables at once — bake the same recipe multiple times before tweaking.
How do I know if my starter is ready to use?
Your starter is ready to use when it has doubled (or more) in size since its last feeding, has a domed or slightly peaked top, looks bubbly and aerated throughout, smells pleasantly sour and yeasty (not like alcohol or nail polish remover), and floats when a small amount is dropped in water.
What hydration should a beginner use?
Start at 70–75% hydration. This range produces dough that is workable without being sticky and overwhelming. Higher hydration (80%+) produces a more open crumb, but is significantly harder to handle and shape. Master the lower hydration first, then gradually increase as your skills develop.
Next Steps for Improving Your Sourdough Skills
Once you’ve baked your first loaf — even if it’s not perfect — you’ve done the hardest part. You understand the process in your hands now, not just on a screen.
From here, improvement comes from repetition and deliberate focus on one variable at a time. If your crumb was too dense, focus on starter health and extending fermentation. If the shape collapsed, work on shaping technique. If the flavor was flat, try a longer cold proof.
A few areas worth exploring as you advance:
- Fermentation mastery — understanding bulk fermentation for beginners at a deeper level is the fastest path to consistent results
- Dough temperature — learning about desired dough temperature gives you control over fermentation timing regardless of season
- Scoring and oven spring — how to get better oven spring covers the scoring, shaping, and baking factors that produce a beautiful, well-risen loaf
- Cold fermentation — a cold ferment adds flavor complexity and scheduling flexibility that makes sourdough fit into a busy life more easily
- Crumb analysis — the sourdough crumb guide will help you diagnose what’s happening inside your loaves
If you want a structured path through all of this — with video walkthroughs, bake-along schedules, and troubleshooting support — the Sourdough Archive Bundle Course covers the full journey from beginner to confident home baker.
You’re Ready to Bake
Sourdough isn’t a mystery. It’s flour, water, salt, and time — managed with a little attention and a lot of patience. The learning curve is front-loaded: once you understand how fermentation feels and what a properly proofed dough looks like, the whole process clicks into place.
Bake your first loaf. Slice it, taste it, notice what worked and what didn’t. Then bake again. That second loaf will already be noticeably better. By your fifth bake, you’ll be the person other people come to for sourdough advice — wondering how you make it look so easy.
It gets easier because the dough starts talking to you. Trust the process, trust your hands, and get baking.