Basic Sourdough

Is there anything more cozy and inviting than the smell of fresh bread baking? I think not!

There is so much pride and satisfaction in making your own bread, especially sourdough.

With simply flour, water, salt, and time, you will learn and discover the beauty of sourdough.

We’ll go through the entire process of making artisan-style sourdough from start to finish one on my IGTV channel, click here.

Below are the recipes for Sourdough with both bread flour and all-purpose flour.

Note: All-purpose loaves will be a bit smaller and a touch more dense, but still delicious.

Sourdough with Bread Flour

50 grams (1/4 cup + 2 tbsp) of bubbly, active starter

350 grams (1 3/4 cups) warm water

500 grams (4 cups bread flour

9 grams (1 tsp) fine sea salt

Whisk together the starter and water.
Add the flour and salt. Mix until a shaggy dough forms.
Cover with a damp towel and let rest 30 minutes. Gently shape into a ball (see IGTV video). Cover again with a damp towel and let bulk rise for 8-24 hours.
Shape: Gently remove the dough from the bowl onto a heavily floured surface and shape into a ball (see IGTV video).
Proof: Place the dough ball in a floured proofing basket bottom side up and let rise for 30-60 minutes until slightly poofed up.
Preheat the oven to 450 degrees.
Score: Transfer the dough to the cooking vessel and carefully slice a cut on the top of the loaf.
Bake: Place lid on cooking vessel and bake for 20 minutes covered, remove lid and cook an addional 20-30 minutes until golden-brown.
Let cool 30 minutes before slicing.

115 grams (1/2 cup) bubbly, active starter

170 grams (3/4 cup) warm water

300 grams (2 1/2 cups) all-purpose flour

9 grams (1 tsp) fine sea salt

Whisk together the starter and water.
Add the flour and salt. Mix until a shaggy dough forms.
Cover with a damp towel and let rest 30 minutes. Gently shape into a ball (see IGTV video). Cover again with a damp towel and let bulk rise for 8-24 hours.
Shape: Gently remove the dough from the bowl onto a heavily floured surface and shape into a ball (see IGTV video).
Proof: Place the dough ball in cooking vessel, cover with damp towel and let rise for 4-6 hours doubled in size, or more.
Preheat the oven to 450 degrees.
Score: Carefully slice a cut on the top of the loaf.
Bake: Place lid on cooking vessel and bake for 20 minutes covered, remove lid and cook an additional 20-30 minutes until golden-brown.
Let cool 30 minutes before slicing.

Bailey Rae