How to Make Sourdough Bread

A round loaf of artisan sourdough bread with a golden, crusty top sits on a wire cooling rack. In the background, a metal measuring cup filled with flour and a glass jar hint at the sourdough recipe used to make this rustic treat.

5 from 1 vote

Learn How to Make Sourdough Bread at home with just four simple ingredients—flour, water, salt, and an active starter. This beginner-friendly recipe requires no kneading and creates a beautiful artisan loaf with a crisp crust and soft, chewy interior. Simple, affordable, and perfect for baking from scratch.

Prep Time11 30

Cook Time45

Total Time12 15

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

3 ½ cups all-purpose flour King Arthur recommended
½ cup active bubbly sourdough starter
1 ? cups water
2 teaspoons salt
Tools You May Need:
Large bowl
Dutch oven can withstand 500°F, for a crispy crust
Parchment paper optional, prevents sticking
Lid or plastic wrap for covering dough
Lame or sharp knife/razor blade for scoring

Instructions

Prepare the Dough:
Feed your starter 4–12 hours before baking so it’s active.
In a large bowl, mix water, starter, salt, and flour until fully combined.
Cover and rest for 30 minutes to hydrate the flour.
Stretch and Fold:
Grab the edge of the dough, stretch upward, and fold it into the center.
Turn the bowl a quarter turn and repeat. Complete four folds—this is one round.
Rest 30 minutes. Repeat a second round, rest 30 minutes, then perform a final round.
Cover and bulk ferment in a warm spot until the dough doubles in size (6–12 hours). Avoid over-fermenting.
Shape the Dough:
Lightly flour a clean surface. Fold and gently shape the dough into a ball.
Optional: rest uncovered for 15–20 minutes to prevent sticking.
Fold the sides toward the middle, pinching seams.
Place in a floured bowl lined with a tea towel.
Cover and let rise for 3–4 hours at room temperature.
Bake:
Preheat the Dutch oven to 500°F for 1 hour.
Reduce the oven to 420°F before adding dough.
Carefully transfer the dough on parchment into the Dutch oven.
Cover and bake for 25–30 minutes.
Remove the lid and bake for another 20–30 minutes until deep golden.

Notes

Dough doubling time depends on room temperature, starter maturity, and hydration level.

Nutrition