This simple sourdough recipe combines only a few ingredients to give you bakery-style bread right to your home from the comfort of your own kitchen!

Sourdough used to be the most intimidating thing I could think of making. As a self-proclaimed baker, Sourdough was something I would never have thought to conquer until I couldn’t find it anywhere! I looked at all the grocery stores in my area for sourdough bread, and after my final search, I decided it was time for me to learn how to make it. Now, after making over a dozen (if not more) loaves for my family and friends, I figured it was time to share my simple recipe and method with you!

Ingredients

Sourdough Starter: This is the star of the show. You will want to activate your starter at least three days in advance to sufficiently prepare for actually making sourdough bread. The sourdough starter should be well-fermented and have doubled in size since you first started feeding it. The smell should be sour but pleasant.

Warm Water: I like to test the water on the back of my hand to ensure it’s warm enough but not hot. Doing this will ensure the starter and other ingredients meld well without destroying the beneficial bacteria we cultivated during the starter’s fermentation.

Flour: You can use any type of flour you have. I have used a mix of all-purpose and whole-wheat flours; I have used only all-purpose flour; and now I am on the bread-flour train! I love how soft and fluffy the bread is when it bakes. It’s such a wonderful texture. I recommend you experiment with the flours you love to see what works best for you!

Salt: A good quality salt will go a long way here. Make sure you measure it correctly. Sometimes, I use a bit more salt because I prefer the bread to be slightly more flavorful rather than not flavorful at all.

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Homemade Sourdough Bread

A staple in our home, this overnight sourdough recipe is simple, nourishing, and perfect with soups or on its own.

Ingredients

• 1 cup sourdough starter
• 1½ cups warm water
• 4 cups all-purpose flour or bread flour
• 1½ tsp salt

Instructions

• In a large bowl, mix starter with water until dissolved.
• Stir in flour and salt. Mix until a shaggy dough forms.
• Cover and let rest for 30 minutes, then stretch and fold the dough every hour for 4-6 hours
• Shape the dough and place in a floured proofing basket or bowl.
• Let rise at room temperature for 4–8 hours or overnight. You can place your dough in the fridge overnight if you prefer and allow 30 minutes to 1 hour for it to come to room temperature before baking.
• Preheat oven to 450°F (230°C) with a Dutch oven inside.
• Score the top and bake covered for 20 minutes, then uncovered for 20–25 minutes more.