The process of shaping your sourdough is where the magic really happens. You’ll feel the dough come to life as you stretch and fold it, creating those beautiful layers of air pockets that will turn into the chewy, flavorful crumb we all crave. At first, it might feel a little sticky or unruly, but don’t let that discourage you. As you gently knead and work with it, the dough will gradually become smoother, more elastic, and ready to hold its shape. There’s something incredibly satisfying about this step — it’s almost like a dance between you and the dough, each movement guiding it closer to perfection. Don’t rush it; this is the part where patience really pays off.
The dough’s first rise, known as bulk fermentation, is the time to really let the sourdough develop its flavor. It’s tempting to rush through this, but trust me when I say, it’s worth the wait. I’ve found that the longer the dough sits, the more complex and tangy the flavor becomes. The process allows the wild yeasts to work their magic, turning the mixture of flour and water into something much greater. The best part? You don’t have to do much except wait and let nature do the hard work. As the dough rises and bubbles, you’ll notice the change — the airy, light texture that’s so much fun to knead and work with. It’s like watching a masterpiece come to life before your eyes.
Once the dough has risen, it’s time to shape it again and let it proof. I love this stage because it’s when you can get really creative with how you want your bread to look. Whether you’re aiming for a rustic round boule or a more refined oval shape, each loaf is unique. The final proofing step is crucial, as it allows the dough to relax and expand, ensuring it bakes up to perfection. Sometimes, I even like to pop a little dough into the fridge for an overnight proof, which gives the flavors an extra boost. You’ll see how it transforms into a loaf that’s not just a bread, but a story of patience, time, and care.
Key Ingredients in Homemade Sourdough
Every loaf of sourdough is built on a handful of simple ingredients, each playing a crucial role in creating that perfect crust and chewy crumb. Let’s break down the key players in your sourdough journey:
- Sourdough Starter
The heart and soul of your sourdough, this mix of flour and water fermented with wild yeast and bacteria is what gives your bread that signature tangy flavor and airy texture. It’s the starter’s job to bring life to the dough, so a healthy, well-maintained starter is essential for a successful loaf. - Warm Water
Water activates the wild yeast in your starter and helps hydrate the flour, creating a dough that’s easy to work with. The warmth of the water also encourages fermentation, so the dough can rise and develop those lovely bubbles and flavors we all adore. - All-Purpose Flour
Flour provides the structure for your bread. It’s where the dough gets its strength, and the proteins in the flour work with the water to form gluten. You can experiment with different types of flour, but all-purpose flour is a great starting point for a tender, flavorful crumb. - Salt
Salt doesn’t just add flavor — it strengthens the dough, helping the gluten develop and improving the overall texture. It also helps regulate fermentation, preventing the dough from rising too quickly or unevenly, so your loaf bakes up just right.
Each of these ingredients plays a special part in the process, and together, they create the magic that is homemade sourdough.
How to Make Homemade Sourdough
- Feed Your Starter: Before you begin, make sure your sourdough starter is healthy and active. To feed it, combine equal parts of flour and water with your starter — usually 50g of each — and let it sit at room temperature for a few hours, or until it’s bubbly and doubled in size. This ensures that the wild yeast is active and ready to work its magic in the dough.
- Mix the Dough: In a large mixing bowl, combine 500g of all-purpose flour and 350g of warm water. Stir together until the flour is fully hydrated and you have a shaggy dough. Let it sit for 30 minutes — this is called the autolyse phase, and it helps develop the gluten before adding the salt and starter.
- Add the Starter and Salt: Once the autolyse is complete, add 100g of your active sourdough starter and 10g of salt to the dough. Mix everything together by hand or with a dough hook until it’s fully incorporated. You should have a rough, slightly sticky dough at this point.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 10 minutes. If it’s too sticky, you can wet your hands to help with the process. The goal is to develop the dough’s elasticity, so you’ll need to stretch, fold, and turn it until it becomes smooth and slightly tacky. Be patient — the dough will come together beautifully.
- Bulk Fermentation: Place your kneaded dough back in the bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for 4 to 6 hours, or until it has roughly doubled in size. Every 30 minutes for the first 2 hours, give the dough a series of stretch-and-folds to help develop the gluten. This will also help the dough retain its structure and improve the final crumb.
- Shape the Dough: Once the dough has completed its bulk fermentation, turn it out onto a lightly floured surface. Gently shape it into a round or oval loaf, being careful not to deflate all the air pockets you’ve worked so hard to create. To shape, gently fold the edges of the dough towards the center, then flip it over and tuck it under to create a smooth, tight surface.
- Final Proof: Place your shaped dough onto a floured proofing basket or a parchment-lined bowl. Cover it loosely and let it proof for another 2 to 4 hours at room temperature, or for an even better flavor, pop it into the fridge for an overnight proof. The dough should expand and look puffy, but still have some bounce when gently pressed.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside. The high heat will create the perfect environment for your sourdough to bake up with a crisp, golden crust.
- Bake the Sourdough: When the oven is preheated, carefully turn your dough out onto a piece of parchment paper. If you’re using a Dutch oven, place the dough, parchment and all, into the hot pot and cover it with the lid. Bake for 20 minutes, then remove the lid and bake for an additional 25–30 minutes, or until the crust is deeply golden and the bread sounds hollow when tapped on the bottom.
- Cool Before Slicing: Once your sourdough is baked to perfection, remove it from the oven and allow it to cool on a wire rack for at least an hour. This cooling time helps the crumb set and makes slicing easier. While it’s tempting to dive right in, this waiting period is essential for that perfect, airy texture inside.
Serving Suggestions for Homemade Sourdough
- Classic Butter and Jam: There’s nothing quite like a warm slice of sourdough, toasted to perfection, with a generous spread of butter and your favorite jam. The tang of the sourdough pairs beautifully with the sweetness of the jam, while the butter melts into the crust, creating the most comforting bite. It’s the kind of simple joy that makes you want to savor every last crumb.
- Avocado Toast: For a more savory option, top your freshly baked sourdough with a ripe, mashed avocado. Sprinkle it with a pinch of salt, a squeeze of lemon, and a drizzle of olive oil. You can even get fancy with a poached egg on top. The creamy avocado complements the tangy crumb and crispy crust, making for a satisfying snack or light lunch.
- Grilled Cheese Sandwich: Homemade sourdough is the perfect base for a grilled cheese sandwich. The crunchy, golden crust and chewy interior hold up beautifully to melted cheese. I love adding a little extra zing by throwing in some caramelized onions or a few slices of tomato. It’s comfort food at its finest, and the sourdough really shines when paired with that gooey cheese.
How to Store Homemade Sourdough
Once you’ve baked your beautiful loaf of sourdough, you’ll want to make sure it stays fresh for as long as possible. While homemade bread is best enjoyed within the first few days, there are a few simple ways to keep that crust crisp and the crumb soft.
The most common method is to store your sourdough at room temperature, away from direct sunlight. Just place it in a bread box or wrap it loosely in a clean kitchen towel. The towel will help the bread breathe while keeping the crust from getting too soft. If you’re like me and tend to snack on your sourdough throughout the day, this method is perfect for keeping it easily accessible while maintaining its flavor and texture.
If you find that you won’t be able to finish your loaf in a few days, freezing it is a great option. Simply slice the bread before freezing, so you can grab a slice whenever the craving hits. Wrap each slice tightly in parchment paper or plastic wrap, then store them in a freezer bag. When you’re ready to enjoy it, just pop the slices in the toaster or let them thaw at room temperature — it’s almost as good as fresh-baked!
Finally, if you’ve already cut into your loaf and want to preserve the freshness a little longer, you can store the remaining bread in a sealed plastic bag. This method is best used when you want to keep the crumb soft, though it can soften the crust. But, hey, if you’re more of a fan of a chewy, soft interior than a crispy crust, this could be your perfect solution. Just make sure the bread cools completely before sealing it up to avoid moisture buildup.
Conclusion
And there you have it — a step-by-step guide to making your very own homemade sourdough! From feeding your starter to watching that beautiful loaf rise in the oven, each part of the process is a chance to connect with your ingredients and create something truly special. Whether you’re savoring the first warm slice with butter and jam or whipping up the perfect grilled cheese sandwich, you’ll taste the love and patience you’ve put into every step.
I hope this journey has inspired you to give sourdough baking a try — and if you do, I’d love to hear all about it! Have any questions, thoughts, or feedback on the recipe? Or maybe a little hiccup along the way that you want to chat about? Let me know — I’m always here for a kitchen conversation. Happy baking, and may your sourdough rise to delicious perfection!
Homemade Sourdough
Description
Homemade sourdough is a warm, crusty loaf with a golden-brown exterior and a soft, tangy interior. The natural fermentation gives it a rich, slightly sour flavor that's perfect for toasting, slathering with butter, or savoring on its own.
Ingredients
Instructions
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In a large mixing bowl, combine 1 cup of sourdough starter with 1 1/2 cups of warm water.
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Stir the mixture gently with a spoon to combine the starter and water into a smooth consistency.
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Gradually add 3 1/2 cups of all-purpose flour to the mixture, one cup at a time, stirring well after each addition.
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Once all the flour is incorporated, add 1 tablespoon of salt to the dough and mix it in thoroughly.
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Knead the dough in the bowl for about 5 minutes, folding it over and pressing it down with your hands until it becomes smooth and elastic.
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Transfer the dough to a lightly floured surface and continue kneading for an additional 5 to 7 minutes, adding small amounts of flour as needed to prevent sticking.
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Shape the dough into a round or oval loaf by folding the edges toward the center, then turning it over so the seam is on the bottom.
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Place the shaped dough onto a lightly floured parchment paper or a proofing basket, depending on your preference.
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Cover the dough with a damp kitchen towel or plastic wrap to prevent it from drying out, and let it rise at room temperature for about 4 to 6 hours, or until it has doubled in size.
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After the dough has risen, preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
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Once the oven has reached the desired temperature, carefully score the top of the dough with a sharp knife or razor blade, making a few shallow slashes across the surface.
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Slide the dough, with the parchment paper, onto the hot baking stone or inverted baking sheet in the oven.
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Bake the sourdough for 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
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Remove the sourdough from the oven and place it on a cooling rack to cool completely before slicing.
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Enjoy your freshly baked homemade sourdough bread!
Note
- Ensure your sourdough starter is active and bubbly for best results.
- Use warm water, around 75°F (24°C), to help activate the starter.
- Knead until the dough is smooth and elastic for a better texture in the finished loaf.
- Allow the dough to rise in a warm, draft-free area for optimal fermentation.
- For extra flavor, let the dough rise overnight in the fridge for a slow ferment.
