A Beginner's Guide to Sourdough Bread: Easy No-Knead Recipe

Think making fresh, homemade sourdough bread at home is beyond your reach? Think again! A beginner’s guide to sourdough bread offers the best resource for an easy, step-by-step, no-knead recipe. Prepare the dough in the morning or evening – it takes less than 10 minutes to come together. The result? A light, crisp, and tangy delight!

Sourdough bread

What Bakers Are Saying

“I’ve tried several sourdough bread recipes, but this is the first to produce a successful, fully risen loaf. As a sourdough newbie, I found the detailed instructions and explanations made a huge difference.”

— Savannah

Why This Recipe Works:

One bowl, 5 ingredients
Olive oil: creates a soft and plush interior with a golden, crisp crust
No stand mixer
No bread machine
Easy-to-understand, no-nonsensestep-by-step instructions
Customizablebaker’s schedule
Ongoing Q&Acommunity support

What You’ll Learn

This beginner’s guide to sourdough bread will teach you how to make fresh, homemade sourdough bread with detailed step-by-step recipe instructions and helpful videos. The bread offers a light, crisp flavor with a delightful chewy texture. Bake it as is or customize it with additions like roasted garlic, rosemary, olives, jalapeños, or cheese. You’ll also discover essential tips, storage options, and instructions for creating your own sourdough starter from scratch. If you have questions, check out the comment section where I provide personalized troubleshooting and ongoing community support. ❤️

PS: There are countless sourdough bread recipes out there. No two loaves are identical. The process is personal. Use this guide as a starting point and adjust as you learn. Ask questions and trust your instincts. After baking a few loaves, you’ll develop a rhythm and become a sourdough pro in no time.

What Exactly Is Sourdough Bread?

Simply put, sourdough bread is a type of bread that undergoes slow fermentation.

The key difference is that it doesn’t rely on commercial yeast for leavening. Instead, sourdough bread uses a live fermented culture called a sourdough starter as its natural leavening agent.

Sourdough is known for its distinct tangy flavor, chewy texture, and crispy, crackly crust. It’s also a healthier choice compared to supermarket loaves. The naturally occurring acids and long fermentation process help break down the gluten, making it more digestible and easier for the body to absorb. And, of course, it tastes delicious!

Sourdough Starter 101: A Beginner’s Foundation

Before you start baking, you’ll need a sourdough starter.

In its most basic form, a sourdough starter is a live culture made from flour and water.

When combined, the mixture ferments, cultivating naturally occurring wild yeasts and bacteria. A small portion of this culture is then used to make your bread dough rise. You can find complete step-by-step instructions here.

But there’s more to it than that.

To keep your sourdough starter alive and strong for maximum rising power, you must feed it regularly with flour and water.

How to Feed Your Sourdough Starter: A Simple Guide

Every baker has a unique method, and you’ll develop your own routine with practice.

Here’s my method at a glance: I discard some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk it well with a fork until it’s smooth. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active. Learn more here.

PS: I use this jar for my sourdough starter, and I LOVE it.

Knowing When Your Sourdough Starter Is Ready

Your starter is ready to use when it’s bubbly, active, and has doubled in size.

This can take anywhere from 2-12 hours or longer, depending on the temperature (warmer is better) and the condition of your starter. Be patient!

Float Test: To check if your sourdough starter is ready, drop a small amount (about 1 tsp) into a glass of water when the starter is at its peak height before it collapses. If it floats to the top, it’s ready to use. If it sinks, feed your starter again.

Where to Find a Sourdough Starter: Options for Beginners

Sourdough starters vary in characteristics.

You can make them from scratch, purchase them online, or, if you’re fortunate, receive a portion of someone else’s starter.

Starters can range from thick to thin and can be made with different flours. I use two different starters: one is homemade, and the other was a gift from my friend Celia. She dried some of her starter and mailed it all the way from Sydney, Australia.

How to Use Your Sourdough Starter for Baking

Once you’ve fed your starter and it’s bubbly and active, pour out the amount needed for your recipe, measuring by weight or volume. Then, remember to feed the remaining starter with more flour and water to continue the process. Any leftover sourdough starter can be used in sourdough discard recipes such as fluffy sourdough pancakes, sourdough scones, or even fresh, homemade sourdough pasta.

Sourdough Starter Storage: Keeping Your Starter Healthy

If you only bake a few times a month, keep your sourdough starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.

Want more information on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & FAQs Answered.

How to Make Sourdough Bread: A Step-By-Step Recipe Guide

Step #1: Mixing the Dough

Combine the following ingredients in a large bowl (I use a fork to mix):

250 g water
150 g bubbly, active sourdough starter
25 g olive oil

Add:

500 g bread flour
10 g fine sea salt

Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough, and shaggy.

Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel. Let rest or ‘autolyse’ for about 30 minutes to 1 hour. After the dough has rested, return to the bowl and work it into a ball (it doesn’t have to look perfect).

Note: If you would like to add inclusions such as olives, fresh herbs, or cheese, add them to the dough before working it into a ball.

TIP: For best results, weigh all ingredients with a digital kitchen scale. Measuring cups aren’t as accurate, which can affect the dough texture.

Understanding Autolyse

This is the initial resting period after mixing the dough. It jumpstarts gluten development without kneading. Strong gluten equals good bread.
Autolyse can range from 15 minutes to 1 hour or longer, depending on the type of bread and your schedule. A minimum of 30 minutes is best for this recipe. However, when possible, I let it rest for an hour. The dough becomes softer and easier to work with afterward.

A Note on Salt: Some bakers prefer to add salt after autolyse, as it may slow down gluten development. I followed this technique for years but no longer do so. I prefer to mix everything at once. It’s practical, effective, and produces excellent loaves (plus, you won’t forget the salt!). The choice is yours.

Step #2: The Bulk Rise

Now the dough is ready to rise, known as the “bulk rise” or “bulk fermentation.”
To do so, cover the bowl of dough with lightly oiled plastic wrap (or transfer to a dough tub) and let rise at room temperature, about 68-70 F.

Determining Rise Time

The dough is ready when it has almost doubled in size and no longer looks dense. This can take 3-12 hours, depending on room temperature, the potency of your sourdough starter, and your environment. A dough tub with measuring marks is useful here!
For example, in summer, the dough can take 2-4 hours at 80º F/ 26º C. In winter, it will take longer, about 10-12 hours at 68º F/ 20º C. Temperature dictates time.
Remember, sourdough bread doesn’t contain instant yeast, so it will ALWAYS take longer to rise. Watch the dough, not the clock. Be flexible.

Optional Step: Stretch and Fold the Dough

About 30 minutes into the bulk rise, you can perform a series of ‘stretch & folds’ to strengthen the dough {click here for a step-by-step tutorial}. Although not required, this technique adds height and structure to the loaf. Watch the video!

Step #3: Dividing & Shaping the Dough

Remove the dough onto a lightly floured surface.
Cut the dough in half for two loaves or leave it whole for a single loaf.

Shaping a Round Sourdough Boule (Loaf)

Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Alternatively, use the envelope shaping technique. Watch the video!

Step #4: Choosing a Baking Pot

I bake my sourdough bread in a Dutch oven. You can also try the Challenger Bread Pan, which accommodates both round and oval loaves.
The baking pot traps heat and moisture, which is essential for achieving artisan-style bread at home. Steam plays a key role in how the bread rises and opens up during baking. Using a Dutch oven helps control this process.
Note: You can use any oven-safe pot that can heat up to 450º F/ 232º C (including the lid and handles).

TIP: In the past, I tried baking sourdough bread on pizza stones and cookie trays with no luck. The crust hardened too quickly, causing the bread to tear. I tried various steaming methods but found them cumbersome. Using a pot was the only practical solution, as the lack of moisture in my oven was evident.

Step #5: The Second Rise

After shaping, the dough needs to rise again, known as the “second rise.”
Generously coat the bottom of your Dutch oven with cornmeal (or line with non-stick parchment paper). Place the dough inside.
This time, the dough rises for a shorter period, about 30 minutes to 1 hour. The dough is ready when it’s puffy but not doubled in size.
Preheat your oven to 450º F/ 232º C during the end of the second rise.

TIP: Instead of a free-form second rise in the Dutch oven, use a cloth-lined proofing basket or an 8-inch bowl instead to contain the dough and maintain its shape.

Step #6: Scoring the Dough

After the second rise and just before baking, make a slash about 2-3 inches long down the center of the dough.
This allows steam to escape and the dough to expand during baking.
You can use a small serrated knife, paring knife, or bread lame.

Step #7: Baking the Sourdough Bread

Place the lid on top of the pot and reduce the oven temperature to 400º F/ 204º C.
Bake on the center rack for 20 minutes.
After 20 minutes, remove the lid. Your bread will be pale and shiny.
Continue to bake (uncovered) for another 40 minutes or until deep golden brown. The internal temperature should be 205-210º F/ 96-98º C.
Cool on a wire rack for at least 1 hour before slicing. Be patient! Cutting into it too soon will result in a gummy texture.

TIP: During the last 10 minutes of baking, crack open the oven door (optional) to let moisture escape for a crisp crust. Alternatively, remove the bread from the pot and let it bake directly on the rack for an even crisper crust.

Additional Sourdough Recipes & Resources

Sourdough Starter:

Sourdough Bread Recipes:

Sourdough Bread Tips & Techniques:

Sourdough Tools & Supplies:

Baking Schedule

Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
Sunday Morning: Cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.

Sourdough Bread Recipe

Description

This easy, homemade sourdough bread recipe is best for both beginners and seasoned bakers alike. It’s made with 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil (which makes the interior crumb incredibly light and plush!). Follow my step-by-step recipe instructions and videos, and you’ll get the best, fresh homemade sourdough bread rival to any commercial bakery. You can do it!

Ingredients

150g/ 5.35 oz bubbly, active sourdough starter
250g/ 8.80 oz warm water, preferably filtered (see notes below)
25g/ .90 oz olive oil
500g/ 17.65 oz bread flour (not all purpose flour)
10g/ .4 oz fine sea salt
Fine ground cornmeal or parchment paper

Notes & Tips

For best results, please weigh your ingredients using a digital scale. Because measuring cups vary in size and shape, they are not accurate for bread baking. You want the flour to water ratio to be correct!
For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (instead of the Dutch oven) for the second rise.
You will need a 5 1/2 or 6 quart Dutch oven for baking
This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour

Instructions

Make the Dough

In a large bowl, add the sourdough starter, water, and olive oil. Mix with a fork to combine. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then squish everything together with your hands to incorporate all the flour. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap, or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
After the dough has rested, return to the bowl and work the dough into a rough ball, about 15 seconds.

Note: I’ve given a range in water quantity for the dough (see ingredient list above). If using 250 g of water, the texture at this stage will be quite dry and stiff. If using an increased amount of water, approximately 300-325 g, the dough will be more wet. Both textures are normal, depending on which route you take.

Bulk Rise

Note: The bulk rise time can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your sourdough starter, and your current room temperature. This will be different for everyone. For example, in the summer rise times can take anywhere between 2-4 hours @ 80º F/ 26º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.

Optional Step: Stretch & Fold the Dough

During bulk rise, you can perform a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about 1 hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.

Note: Doughs made with 250 g of water vs. 300-325 g of water will feel completely different. The former will be more stiff; the latter will have more elasticity. One texture is neither right or wrong; just different and worth noting for comparison. When in doubt, always give the dough extra rest time in between sets if it won’t stretch with ease.

Cut & Shape the Dough

Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
Remove the dough from the bowl and place it onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
To shape: use a bench knife to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.

Note: When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.

Second Rise

Now the dough needs to rise again, but for a shorter period of time.
Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside of the pot for a “free form” second rise, about 30 minutes to 1 hour. Cover with the lid of the pot. The dough is ready when it is slightly puffy but not double in size.
Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.

Note: The “free form” second rise in the pot works best with a dough made with 250 g of water. It won’t spread. If your dough contains more water, skip the free from rise. You’ll need to do the second rise in a cloth-lined, floured proofing basket instead. The basket will hold its shape to prevent spreading.

Score the Dough

Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, razor blade, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.

Bake the Dough

Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

Sourdough FAQ

1.) I only have all purpose flour. Can I still make this recipe?

For best results, use bread flour for this dough. If you only have all purpose, try my Artisan Sourdough with All Purpose Flour instead.

2.) Can I add whole wheat flour to this recipe?

You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my Light Whole Wheat Sourdough for more whole grain goodness.

3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?

4.) What’s the purpose of olive oil in this recipe?

Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.

5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?

The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.

6.) Why don’t you preheat your Dutch oven before baking?

Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!

However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.

7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?

Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.

8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?

Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.

9.) How do I get the dough out of the cloth-lined floured bowl?

Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.

10.) Can I have the measurements for this recipe in cups, please?

3/4 cup bubbly, active starter
1 cup + 1 tbsp warm water
2 tbsp olive oil
4 cups bread flour
1 1/2 tsp fine sea salt

NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.

A Beginner’s Guide to Sourdough Bread: Easy No-Knead Recipe