Learning how to make a simple sourdough recipe doesn’t have to be complicated. In fact, all it will take is a little time and a few ingredients you likely already have. This how to guide: sourdough bread for beginners will talk you through step by step, learning how to make sourdough the simple way.
My sourdough journey started just before it blew up online through the 2020 pandemic area which was fortunate enough for me because suddenly there were so many resources to help guide me along. Yet, I felt stuck and it all felt overwhelming and complicated. I felt like it had to be super scientific. And as a new mom that just wasn’t feasible and I quickly became defeated. Then I learned one recipe that changed my life. It’s super easy to remember as mom on the go. And that’s exactly why I created this how to guide: sourdough bread for beginners!
Why Sourdough?
Sourdough bread is a method of baking that by nature is healthier for many reasons. Some of my favorite are that it’s easier on the digestive system. It has a lower glycemic index, provides healthy bacteria, is better for those with gluten sensitivity, has no preservatives, and it’s just plain delicious.
What is a sourdough starter and do I need it?
The quick answer is yes and yes. Sourdough starter is fermented flour and water that once activated provides healthy bacteria for your gut while also acting as the rising agent for your sourdough recipes. It can easily be cultivated at home. If you have never made sourdough before and do not have a starter you will want to go back to my sourdough starter how to as your first step. Once you have one going come on back her to make your beginners sourdough bread!
Supply List
Outside of the ingredients there are a few things I would recommend you have on hand. The first being a food scale that measures grams. This is the best way to have consistency in your sourdough bread making. You will also need a few mixing bowls, a scoring blade or a very sharp pairing knife, a dutch oven for baking, and two tea towels.
Sourdough Bread for Beginners Ingredient List
- 750g filtered water
- 250g active sourdough starter
- 1000g unbleached organic all purpose flour
- 25g salt.
What makes this recipe so easy to follow is remember the bulk of it in two parts: wet and dry. Essentially you will end up with 1000g wet ingredients (750g water and 250g sourdough starter) and 1000g dry ingredients (1000g flour.) Then, just 25g salt!
How to make your first beginners sourdough bread
1. Combine filtered water and starter in a larger bowl.
2. Add 1000g flour and knead until well combined.
3. Allow dough to rest for 15min. (this step is known as allowing dough to auto-lapse… aka fully absorb water)
4. Dimple the 25g salt into the dough.
5. Begin the stretch and fold process. Stretch and fold in quarters three times every 15 minutes followed by two more times every 30 minutes. (Mom tip: don’t over complicate this part. I often mix this up right before bed and never stretch and fold. It still works! But for a more round loaf, just stretch and fold the dough a few times whenever you walk past it in the kitchen. The point is to start without getting overwhelmed so if watching the clock stresses you out… just don’t.)
6. Cover with a damp tea towel and allow to double. This happens faster in warm seasons than cool. Could happen as soon as 6 hours, could take as long as 12 hours.
7. Once doubled, spill dough onto a clean surface to divide and shape. Split dough in half and set one half aside.
8. Using one half, stretch out dough into a rectangle. Fold each side in one at a time and then roll into a ball. Then begin shaping the loaf by pushing back and forth on the countertop to create tension within. Then let the loaf rest for 15-20 minutes. Repeat with other half.
9. Once each loaf has rested, flip them over and repeat. Dough will remember its shape and be tougher to stretch this time. Once again build tension with pushing and pulling. Then flip the loaf into a rattan basket or floured mixing bowl, cover, and refrigerate.
10. Refrigerate for 2-24 hours. This is called the bulk ferment. The longer you can wait the more probiotic benefits your final loaf will have. For good scoring and baking the dough has to at least be thoroughly chilled. In a pinch two hours is fine!
11. Preheat oven to 450 degrees with dutch oven inside. Once heated, flip out dough onto parchment paper and score.
12. Place scored dough Into dutch oven and bake covered for 30 minutes.
13. Remove lid and bake for an additional 20-25 minutes until you’ve achieved a nice golden crust.
14. Remove from over and pan and let rest one hour minimum.
Lastly, slice, eat, and fall in love with homemade bread. You will never turn back.
Need more?
I hope this how to guide: sourdough bread for beginners was helpful. For more tips and tricks as well as recipes and supply lists download my free sourdough ebook!
HOW TO GUIDE: SOURDOUGH BREAD FOR BEGINNERS
Ingredients
Method
- Combine filtered water and starter in a larger bowll.
- Add 1000g flour and knead until well combined.
- Allow dough to rest for 15min. (this step is known as allowing dough to auto-lapse… aka fully absorb water)
- Dimple the 25g salt into the dough.
- Begin the stretch and fold process. Stretch and fold in quarters three times every 15 minutes followed by two more times every 30 minutes. (Mom tip: don’t over complicate this part. I often mix this up right before bed and never stretch and fold. It still works! But for a more round loaf, just stretch and fold the dough a few times whenever you walk past it in the kitchen. The point is to start without getting overwhelmed so if watching the clock stresses you out… just don’t.)
- Cover with a damp tea towel and allow to double. This happens faster in warm seasons than
- Once doubled, spill dough onto a clean surface to divide and shape. Split dough in half and set one half aside.
- Using one half, stretch out dough into a rectangle. Fold each side in one at a time and then roll into a ball. Then begin shaping the loaf by pushing back and forth on the countertop to create tension within. Then let the loaf rest for 15-20 minutes. Repeat with other half.
- Once each loaf has rested, flip them over and repeat. Dough will remember its shape and be tougher to stretch this time. Once again build tension with pushing and pulling. Then flip the loaf into a rattan basket or floured mixing bowl, cover, and refrigerate.
- Refrigerate for 2-24 hours. This is called the bulk ferment. The longer you can wait the more probiotic benefits your final loaf will have. For good scoring and baking the dough has to at least be thoroughly chilled. In a pinch two hours is fine!
- Preheat oven to 450 degrees with dutch oven inside. Once heated, flip out dough onto parchment paper and score.
- Place scored dough Into dutch oven and bake covered for 30 minutes.
- Remove lid and bake for an additional 20-25 minutes until you’ve achieved a nice golden crust.
- Remove from over and pan and let rest one hour minimum
- Lastly, slice, eat, and fall in love with homemade bread. You will never turn back.
Pin for later!
This is so helpful! It looks like you are a very busy mom. Thank you for taking the time to help so many other people on their Sourdough journey.