Making sourdough bread doesn’t have to be complicated. In this video, I’ll show you how to bake a simple, no-fuss sourdough loaf that’s perfect for beginners and home bakers. No fancy techniques, no endless steps-just straightforward, delicious bread made easy.
Don’t have a starter? No problem. You can ask a friend or visit a local bakery-most bakers are happy to share a portion to help you begin your sourdough journey. Alternatively, you can create your own starter at home by following this guide.
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STARTER RECIPE:
What You Need for your starter:
25g wholemeal flour
25g unbleached all-purpose flour
50g water (filtered or dechlorinated, at 22-25°C / 72-77°F)
A clean glass jar
A kitchen scale
Day 1: Starting the Starter:
Combine Flour and Water: Mix 25g wholemeal flour, 25g unbleached flour, and 50g water (at 22-25°C / 72-77°F) in your jar. Stir until smooth.
Cover and Rest: Cover loosely with a lid or a clean kitchen towel. Place the jar in a spot with a consistent room temperature of 22-25°C (72-77°F). Leave it for 24 hours.
Day 2: Checking for Activity:
Look for small bubbles or a slightly tangy smell. If you don’t see activity, this is normal.
Discard half the mixture (about 50g).
Feed with 25g wholemeal flour, 25g unbleached flour, and 50g water (22-25°C). Stir well and cover.
Keep the jar in a warm spot, aiming for 22-25°C. If your kitchen is cooler, you can place the jar in a turned-off oven with the light on or near another gentle heat source.
Days 3-7: Building the Starter:
Repeat the daily process:
Discard half the starter.
Feed with 25g wholemeal flour, 25g unbleached flour, and 50g water (22-25°C).
Stir until smooth and cover.
By day 3-5, you should notice increased bubbles and a slight rise. If your room is colder than 22°C (72°F), activity might slow. Try placing the jar in a warmer spot, such as a warm water bath (keep water at 25°C / 77°F).
By day 5-7, the starter should rise and fall predictably 4-6 hours after feeding, indicating it’s ready.
When Is It Ready?
The starter should double in size within 4-6 hours after feeding and smell pleasantly tangy (not overly sharp).
To check readiness, drop a small spoonful into water-if it floats, it’s active and ready for baking.
Extra Tips:
For colder climates: If your room is below 20°C (68°F), increase water temperature slightly to 26°C (79°F) to help fermentation.
Once established, store the starter in the fridge if you bake less frequently, feeding it weekly with flour and water at room temperature (22-25°C).
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SOURDOUGH BREAD:
Starter:
60g sourdough starter
60g water
60g bread flour
Dough:
400g bread flour
100g wholewheat flour
10g salt
Utensils:
Dough whisk
Dutch oven
Lame
Prepare Starter:
Bring your starter out of the fridge and let sit at room temperature for 2-3 hours. Then in a jar add 60g of starter, 60g flour, and 60g water. Mark the level and let it rise for 4-6 hours until doubled and bubbly.
Mix Dough:
Combine 300g water, 150g starter, 400g bread flour, and 100g whole wheat flour in a bowl. Mix until shaggy, cover, and rest for 30 minutes.
Add Salt:
Add 10g salt and a splash of water. Knead briefly until combined, then cover and rest for 30 minutes.
Stretch & Fold:
Stretch and fold the dough 3 times, 30 minutes apart. After the final round, let it rest for 2-4 hours until doubled in size.
Shape Dough:
Shape the dough into a ball, place it seam-side up in a rice-floured banneton, cover, and refrigerate overnight.
Bake:
Preheat the oven to 240°C (465°F) with a Dutch oven inside. Flip the dough onto parchment, score, and bake covered for 20 minutes. Reduce to 210°C (410°F), uncover, and bake for 20 more minutes until golden.
Cool:
Cool on a wire rack for at least 1-2 hours before slicing.
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