Simple guidelines on how to make delicious Sourdough Bread


Use plastic, transparent container.
To fed the starter, add
– 100 g of warm bottled/distilled water (30-33 C or 87-93F)
– add 50 g of starter (mix to dissolve chunks)
– add 100 g of all-purpose/whole wheat flour
Mix vigorously until there are no clumps of dry flour.
Using spatula, scrape down smudges to form a clear line
Mark the edge of the mixture with a rubber band.
Cover the top of the container with the lid (do not shut it tight)
Place it for 4-6 hour in the turned-off oven (with the light on)
After that time, it should double in volume.

Bread Making

305 ml of distilled water
75 g of well fed and risen starter
50 g of whole wheat flour
350 g bread flower
14 g salt


Method 1

  1. Fill a bowl with 305 g of distilled water.
  2. Place the starter in the water and mix gently.
  3. Add bread making flour and salt and mix everything together.
  4. Let it rest for 1 hour.
  5. Stretch 4 times every hour for 4 hours.
  6. After 4th stretch, wait 30 min, fold, roll to shape the dough
    and let it rest overnight in the fridge.

Dough can stay in the fridge for a few days

Method 2

  1. Mix water and flour and set it to rest for 1 hr.
  2. Add starter to the mix.
    Spread the starter across the dough and push your fingers into it to help incorporate the starter.
    Slap the dough by lifting the middle section quickly up and down. Stretch it on all for sides.
    Let it rest for 1 hr in the turned off oven with the light on.
  3. Dissolve salt in a small amount of water and pour it onto the dough.
    Again, work the dough and stretch it 4 times.
    Let it rest for 1 hr.
  4. Stretch the dough 4 times.
    Let it rest for 1 hr.
  5. Stretch the dough 4 times.
    Let it rest for 30 min.
  6. Place dough on a pastry board. Flour the top and shape the dough with the bench scraper.
    Flip the dough over and lightly stretch.
    Fold the left side onto the right and then the right side onto the left.
    Roll the dough tightly and place it on floured towel.
    Rest over night.

Baking the Bread

  • Heat up dutch oven pot in the oven @ 500 deg F
    (once it reaches temp wait 30 min)
  • take out the dough from the fridge
    sprinkle some flower and corn meal on the bottom
    (this will prevent the bread from burning)
  • flip over onto a baking paper
  • use a razor to make incisions
    (can sprinkle some sesame seeds into them)
  • take out hot douch oven and place the dough inside
  • bake for 20 min with the lid on
  • remove the lid and bake for additional 15 min
  • after baking, place the bread on a rack to cool off

For other guidelines and videos please check these links

Beginner Sourdough Starter Recipe
Beginner’s Sourdough Bread
15 Mistakes Most Beginner Sourdough Bakers Make
The Perfect Sourdough Bread Recipe
Sourdough Recipes Simplified

Ideas for sourdough discard.

16 Creative Ways to Use Discarded Sourdough Starter
Sourdough Lemon Cake with Glaze
Sourdough Pancakes
Simple Sourdough Pizza Crust: A Step-by-Step Guide
Sourdough Discard Crackers