So, you want to make sourdough bread? Maybe you’ve seen those Instagram-worthy loaves and thought, “I could do that!”—only to feel totally overwhelmed by words like “hydration percentage” and “autolyse.” Don’t worry. I’ve got your back.
This easy sourdough bread recipe is here to make your life simple. No kneading, no complicated techniques—just a hands-off approach that fits into your schedule. You mix the dough, let it do its thing while you go about your day, and bake it when you’re ready. That’s it.
Forget store-bought loaves that taste like cardboard. This homemade sourdough starter bread has a crispy crust, a soft, chewy middle, and that tangy flavor that makes everything sourdough so irresistible. And the best part? You don’t need to be a baking expert to make it happen.
Why You’ll Love This Recipe
It’s Ridiculously Easy
No special skills, no kneading, no stress. You mix the ingredients, let time do the work, and bake when you’re ready. This is simple sourdough bread at its finest.
That Perfect Crunchy Crust
Ever tapped on a fresh loaf and heard that glorious, hollow sound? That’s what you’ll get here. This bread bakes up golden brown with a crisp crust that makes every bite satisfying.
Soft, Chewy Inside
While the outside is crispy, the inside is soft and airy—perfect for toast, sandwiches, or just tearing off chunks and eating it straight from the loaf. No judgment.
Totally Customizable
Want to add rosemary? Go for it. Sunflower seeds? Why not? This homemade sourdough bread recipe is a blank canvas for your creativity.
That Classic Tangy Flavor
The best part of baking with a sourdough starter is the flavor. The long fermentation creates a slightly tangy taste that you can adjust depending on how long you let it rise.
Why This Recipe Works
No Commercial Yeast Needed
We’re using a sourdough starter, which is a natural mix of wild yeast and bacteria that helps the dough rise. It takes a little patience, but the flavor payoff is totally worth it.
Long Fermentation = Better Bread
This bread rises slowly, which means better texture, deeper flavor, and easier digestion. Plus, it’s super forgiving—so if you forget about it for a few extra hours, no problem.
Perfect for Beginners
If you’re new to baking starter bread, this recipe is your best friend. There’s no fancy shaping, no complicated techniques—just a simple method that works every time.
Soft, Closed Crumb
This loaf has a soft, even crumb, which makes it perfect for sandwiches. If you’re looking for an open, holey crumb, check out this sourdough artisan bread.
Essential Ingredients
Active Sourdough Starter
This is the magic ingredient. If you don’t have a starter yet, check out this guide on making your own. You can also ask a friend for some—sourdough bakers love to share!
Bread Flour
This gives your bread that perfect chew. If you only have all-purpose flour, you can still make this simple sourdough bread, but the texture will be a little softer.
Water
The temperature of your water matters! Warm water speeds up fermentation, while cool water slows it down. Keeping your dough at 76-78°F will give you the best results.
Salt
Don’t skip the salt! It enhances the flavor and helps control fermentation. Without it, your bread will taste bland and might rise too fast.
Substitutions & Variations
Flour Swaps
If you’re out of bread flour, all-purpose flour works too. Want something heartier? Try a mix of whole wheat and bread flour for a nutty flavor.
No Sourdough Starter?
You can use 1/4 teaspoon of instant yeast instead, but you’ll lose that classic sourdough starter bread flavor. If you do this, add 30 grams of extra flour and water to balance the dough.
Fun Mix-Ins
Try adding garlic, rosemary, or even some grated cheese for a fun twist on this homemade sourdough bread recipe.
Sourdough Baker’s Timeline
Day 1: Feed Your Starter (Evening)
Give your sourdough starter a fresh feeding so it’s bubbly and active by the next day.
Day 2: Mix Dough (Morning)
Stir together the starter, flour, water, and salt until combined. No kneading—just mix it and let it rest.
Day 2: Bulk Fermentation (All Day)
Cover the bowl and let the dough rise for 10-12 hours at room temperature. It should double in size.
Day 2: Shape & Proof (Evening)
Shape the dough into a round ball and let it rest for another 1-2 hours.
Day 2: Bake (Night)
Preheat the oven and bake your easy sourdough bread to golden perfection.
Step-by-Step Instructions
Step 1: Feed Your Starter
Make sure your sourdough starter is bubbly and active before using it. If it’s not rising, give it an extra feeding and wait a few hours.
Step 2: Mix the Dough
In a large bowl, combine the starter, water, flour, and salt. Mix until no dry spots remain. Let the dough rest for 30 minutes.
Step 3: Bulk Fermentation
Cover and let the dough sit at room temperature for 10-12 hours. It should double in size and look light and airy.
Step 4: Shape & Proof
Turn the dough onto a floured surface, shape it into a round ball, and let it rest for another 1-2 hours.
Step 5: Score & Bake
Preheat your oven to 450°F with a Dutch oven inside. Score the dough with a sharp knife, then bake covered for 20 minutes and uncovered for another 20 minutes.
Alternative Baking Methods
No Dutch Oven? No Problem
Bake on a baking sheet with a pan of ice cubes underneath to create steam. Or, use a loaf pan for a sandwich-style loaf like this one.
How to Store Leftovers
Keep at room temperature for up to two days. For longer storage, slice and freeze with parchment between slices.
Expert Tips for Success
- Always use an active starter for the best rise.
- Keep your dough warm for optimal fermentation.
- Weigh your ingredients—sourdough is all about precision.
Easy Sourdough Bread Recipe
Ingredients
- 100 g sourdough starter active and bubbly
- 375 g bread flour or all-purpose flour
- 250 g water adjust temperature based on environment
- 8 g salt
Instructions
- Feed Your Starter: Ensure your sourdough starter is active and has doubled in size before using it.
- Mix the Dough: In a large bowl, combine the starter, water, flour, and salt. Stir until all ingredients are fully incorporated into a shaggy dough.
- Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 10-12 hours, or until it has doubled in size.
- Shape the Dough: Lightly flour your hands and a work surface. Shape the dough into a round ball and place it in a proofing basket or lined bowl.
- Final Proof: Cover and let it rise for another 1-2 hours, until slightly puffed up.
- Preheat Oven: Heat oven to 450°F (230°C) and place a Dutch oven inside for at least 30 minutes.
- Score & Bake: Transfer the dough to the preheated Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake another 20 minutes until golden.
- Cool & Enjoy: Let the bread cool completely on a wire rack before slicing.
Notes
- If your sourdough starter is sluggish, feed it a few hours before baking.
- For a milder tang, reduce fermentation time; for a stronger tang, extend it.
- Store at room temperature for 1-2 days or freeze slices for long-term storage.
- If you don’t have a Dutch oven, bake on a sheet pan with a pan of ice cubes for steam.
Frequently Asked Questions
Can I Make This Without a Dutch Oven?
Yes! Use a baking sheet and create steam with a pan of hot water.
Why Doesn’t This Recipe Require Kneading?
The long fermentation naturally develops gluten.
What If My Dough Is Too Sticky?
Lightly flour your hands and work surface to manage it.
