Beginner Sourdough Bread

When I first started sourdough, I scoured the internet for recipes to get going, and honestly? Everything was so complex. You had to add your salt in after this step, do a 30-minute autolyse, then this, then that. My brain simply could not make the leap from yeast bread to sourdough. I couldn’t understand why going from one to the other felt like taming a completely different animal.

So this post is here to show you how easy a sourdough loaf can actually be. Yes, you can add the salt later, do an autolyse, and fine-tune every detail to perfect your loaf, and you absolutely can grow into all of that over your first year, if that becomes your thing. But right now, I just want to show you how to make a sourdough loaf from scratch with as few steps as possible, and how easy it can genuinely be.

How do you feed your starter before baking?

Everything starts with a healthy, active starter. You want to feed yours about 6 to 8 hours before you plan to mix your dough, so it’s bubbly and at its peak when you need it. Personally, I feed mine at a higher ratio the night before, which lets it work perfectly with my schedule the next morning.

This recipe calls for a 100% hydration starter, and here’s what that means: you feed your starter with equal amounts of flour and water by weight. Same weight of water, same weight of flour, that balance is what creates a 100% hydration starter. When you feed, keep a small amount of your existing starter (around 20 g) as the base, then add your fresh flour and water on top. I like to keep mine in a clean glass jar so I can watch it bubble and grow.

What flour should a beginner use?

You do not need to run out and buy expensive flour for your first loaf. In fact, when you’re just starting out, you barely need to buy anything at all. If you simply want to find out whether you enjoy sourdough, use what you already have in your kitchen.

The one thing that truly matters is this: use unbleached flour. If your flour package doesn’t specifically say “unbleached,” it’s very likely bleached, that’s often why it looks so bright white. The problem is that the bleaching agents kill the wild yeast and stop your sourdough from doing its job, which means your loaf won’t rise. So check the bag and make sure it says unbleached. That’s the only flour rule you need to follow to start.

Why does the water matter so much?

Filtered water is important because tap water is often high in chlorine, and chlorine does the same thing to your starter that bleached flour does: it kills off the wild yeast. To protect your starter, use filtered water. And if you don’t have a filter on hand, there’s an easy fix, just pour your tap water into a jar and let it sit on the counter for a few hours. The chlorine will evaporate on its own, and then it’s perfectly safe to use in your recipe without any risk of holding back the rise.

What kind of salt works best?

You can use just about any salt you already have in your kitchen. The only thing to watch is that it dissolves or crushes easily, coarse salts are a bit trickier to incorporate evenly into sourdough. A fine sea salt works beautifully, and even a flaky salt like Maldon that crushes easily will do the job. It doesn’t need to be fancy or expensive; any everyday salt is perfectly fine.

Do you need special equipment to start?

Not at all, and this is the part I really want beginners to hear. If you don’t have a banneton or a proofing basket, don’t worry about it one bit. I baked sourdough for over three years before I bought my first banneton last week! That should tell you everything about how little equipment you actually need.

All you really need is a bowl, a salad bowl or mixing bowl works great, something that will hold the shape of your loaf while it proofs in the fridge. Line it with a clean kitchen cloth, and that’s your banneton for the night. For scoring, any sharp knife from your kitchen drawer will do just fine, though a bread lame makes clean slashes much easier once you’re ready for one. And for this recipe I’m using my stand mixer, since most of us have one, but you can absolutely make this entirely by hand, a dough whisk makes mixing by hand so much easier. Just knead your dough for the same amount of time I recommend for the stand mixer, and you’re set. A digital thermometer is also a lovely little helper for knowing exactly when your loaf is baked through, though it’s optional to start.

How do you keep your first loaf on track?

– Feed your starter 6 to 8 hours ahead so it’s active and bubbly when you mix.
– Only use unbleached flour, this is the single most common reason a first loaf won’t rise.
– Use filtered or dechlorinated water to protect your wild yeast.
– Watch the dough, not the clock: fermentation times shift with your kitchen’s temperature.
– Don’t chase perfection on loaf number one. The fancy techniques can come later.

How do you store your sourdough to keep it fresh?

Let the loaf cool completely before storing, cutting in too early traps moisture and makes the crumb gummy. Keep it cut-side down on a board or in a paper bag for a crisp crust for 1 to 2 days, or in a reusable bag or bread box for a softer crust that stays good for 3 to 4 days. Avoid the fridge, which stales bread faster. For longer storage, slice the loaf and freeze it in an airtight bag for up to 3 months, then toast slices straight from frozen. A good bread knife makes clean slicing effortless, and day-old sourdough also makes exceptional toast, so nothing goes to waste.