The Best Homemade Sourdough Bread Recipe With Starter
What You’ll Love About This Recipe
Making sourdough bread at home is a rewarding experience, filled with the joy of creating something truly special from scratch. You’ll love how this recipe brings a touch of homemade magic to your kitchen.
- Simple Ingredients: With just flour, water, salt, and a sourdough starter, you can craft a loaf that’s both wholesome and delicious.
- Flexible Timing: This recipe fits into your schedule, letting you work at your own pace without feeling rushed.
- Incredible Flavors: Enjoy the tangy, rustic taste of sourdough that you can’t find in store-bought bread. Plus, the aroma as it bakes is simply irresistible!
Recipe
Homemade sourdough bread is a delightful and rewarding baking project that results in a flavorful, crusty loaf with a tender crumb. This recipe uses a sourdough starter, which adds depth of flavor and natural leavening. Perfect for toast, sandwiches, or simply enjoyed with butter, this bread is a staple for any home baker.
Ingredients:
- 500g (about 4 cups) bread flour
- 360g (about 1½ cups) water (room temperature)
- 100g (about ½ cup) active sourdough starter
- 10g (about 2 tsp) fine sea salt
Instructions:
- In a large mixing bowl, combine the bread flour and water until no dry flour remains. Cover and let rest (autolyse) for 30 minutes.
- Add the sourdough starter and salt to the dough. Mix until fully incorporated.
- Perform a series of stretch and folds: every 30 minutes over 2 hours, gently stretch the dough from one side and fold it over itself. Repeat on all four sides.
- Cover the dough and let it bulk ferment at room temperature for 4-6 hours, or until it has doubled in size.
- Turn the dough out onto a lightly floured surface. Shape into a round or oval loaf, then place it in a floured proofing basket or bowl. Cover and refrigerate overnight (8-12 hours).
- Preheat the oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
- Carefully transfer the dough to the hot Dutch oven. Score the top with a sharp knife or bread lame.
- Bake covered for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the crust is deep golden brown.
- Let the bread cool completely on a wire rack before slicing.
Notes:
- Guarantee your sourdough starter is active and bubbly before beginning.
- Adjust fermentation time based on room temperature; warmer environments speed up the process.
Equipment:
- Large mixing bowl
- Dutch oven
- Proofing basket or bowl
- Bench scraper
- Bread lame or sharp knife
Time:
Prep time: 30 minutes
Cooking time: 45 minutes
Total time: 18-24 hours (including fermentation and proofing)
Cuisine: Bread/Baking
Serving: 1 loaf (about 8-10 slices)
Nutrition
Homemade sourdough bread is a nutritious option that provides essential vitamins and minerals. Here’s the nutritional breakdown per serving (1 slice, approximately 64g):
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Total Fat | 1 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 320 mg |
| Total Carbohydrate | 31 g |
| Dietary Fiber | 2 g |
| Sugars | 0 g |
| Protein | 6 g |
| Calcium | 10 mg |
| Iron | 1.2 mg |
| Potassium | 50 mg |
What To Serve With It
I love pairing my sourdough with savory spreads like creamy hummus or tangy olive tapenade. Hearty soups and stews, like a rich tomato basil or a cozy beef stew, make it feel like a complete meal. It’s the perfect way to turn a simple loaf into something special.
Savory Spreads & Dips
Since sourdough’s tangy flavor pairs so well with rich, creamy toppings, you’ll want to keep a few savory spreads and dips on hand. I love whipping up a quick garlic herb butter—just mix softened butter with minced garlic, parsley, and a pinch of salt. Hummus is another go-to, whether it’s classic chickpea or roasted red pepper. My secret favorite? A tangy spinach and artichoke dip that’s perfect for scooping with crusty bread. For something different, try a sun-dried tomato pesto or a creamy avocado spread with a squeeze of lemon. These toppings turn every slice into a mini masterpiece!
Hearty Soups & Stews
Pairing sourdough bread with a hearty soup or stew transforms a simple meal into something truly comforting. I love dipping a thick slice into a rich beef stew or a creamy potato soup—the tangy crust soaks up flavors perfectly. A bowl of tomato basil soup with warm sourdough feels like a hug on a chilly day. Even a rustic minestrone or spicy chili gets better with a side of chewy, golden bread. Don’t forget to toast it lightly for extra crunch. Trust me, once you try this combo, you’ll never want to eat soup alone again.
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