If you’ve been searching for an easy sourdough bread recipe, this is the one that will finally work. Not only is this sourdough bread recipe for beginners simple and reliable, but it’s also designed to be completely fail-proof.
Because it uses just a few basic ingredients and a clear step-by-step method, anyone can make beautiful homemade sourdough bread. In fact, once you make this loaf successfully, it will quickly become your go-to easy sourdough bread recipe for beginners.
I started my sourdough journey seven years ago. At first, I tried so many different sourdough recipes; however, I never got the results I wanted. No matter how many times I failed, I refused to give up. Instead, I kept experimenting. Eventually, I started adjusting my own measurements, and that’s exactly how this beginner sourdough bread recipe was created.
Afterward, I shared it with friends who also struggled with how to make sourdough bread, and they all said the same thing: “Wow, I finally got a beautiful loaf!” Because of that, I knew this easy sourdough bread recipe needed to be shared.
By the way, it’s amazing to see how many people are now baking their own homemade sourdough bread—and for good reason.
Benefits of This Homemade Sourdough Bread
Not only is this easy sourdough bread recipe delicious, but it also offers incredible health benefits.
- Easier to digest due to fermentation
- Supports gut health
- Lower glycemic index than regular bread
- No preservatives
- Deep, rich flavor
What You’ll Need (Full Shopping List)
Ingredients
- Bread flour
- Active sourdough starter
- Warm filtered water (do not use tap water)
- Salt
Tools & Supplies
- Food scale (essential for sourdough success)
- Mixing bowl
- Proofing basket (or bowl + towel)
- Dutch oven with lid
- Scoring razor or sharp knife
- Parchment paper
What Is a Sourdough Starter?
A sourdough starter is a natural mixture of flour and water that ferments over time. As a result, it develops wild yeast, which helps your sourdough bread recipe rise without commercial yeast.
Where to Get a Sourdough Starter
You can:
- Buy one online
- Get one from a friend
- Or make your own
How to Feed Your Sourdough Starter
For best results, I feed my starter using a 1:2:2 ratio (starter: flour: water).
For example:
- 50g starter
- 100g flour
- 100g water
I usually feed it the night before baking. Alternatively, you can feed it 4–6 hours before making your easy sourdough bread recipe and keep it in a warm area.
Sourdough Terms (Beginner Guide)
Understanding these will help you master how to make sourdough bread:
- Active starter – bubbly and ready to use
- Discard – leftover starter removed before feeding
- Scoring – cutting the dough before baking
- Proofing – letting dough rise
- Stretch & fold – builds dough strength
- Coil folds – gentle folding technique
- Proofing basket – holds dough shape
- Steam bake – creates crust
- Food scale – ensures accuracy
✨ WATCH YOUR DOUGH, NOT THE CLOCK ✨
Ingredients
- 550g bread flour
- 100g active sourdough starter
- 350g warm filtered water (do not use tap water)
- 10g salt
For full list of ingredients and instructions, see recipe card below.
Instructions
Step 1: Mix Ingredients
First, measure all ingredients using a food scale. Then mix everything in a bowl. At this stage, your dough will look shaggy and dry; however, that is completely normal. Over time, it will become softer.
Cover and rest for 30 minutes.
Step 2: Stretch and Fold (1st Set)
After 30 minutes, perform your first stretch and fold. Then cover and rest again.
Step 3: Stretch and Fold (2nd Set)
Repeat the process. As a result, your dough will begin developing structure.
Step 4: Coil Folds
Next, perform a coil fold. Gently lift from the center and fold under. Then repeat again after 30 minutes.
At this point, your sourdough bread dough will feel stronger and more elastic.
Step 5: Bulk Fermentation
Now, let the dough rest for 2 hours. During this time, it should rise and become bubbly.
If your dough is not rising, don’t worry—instead, give it more time or move it to a warmer spot.
Step 6: Shaping the Dough
Unlike other methods, do not flatten your dough, as this can destroy the structure you’ve worked so hard to build. Instead, gently fold the sides inward, then roll the dough tightly and tuck it into a smooth ball.
This method helps prevent large air pockets and creates a beautiful artisan sourdough bread with great structure.
Once shaped, lightly dust the dough with flour and place it smooth side down into a proofing basket. If you notice any openings, gently pinch them closed. Then, cover the dough with plastic wrap and let it rest before the next step.artisan sourdough bread.
Step 7: Final Proof
Let it rest for 1–2 hours. Then refrigerate overnight (7–10 hours).
Day 2: Baking Your Sourdough Bread
First, preheat your oven to 450°F (230°C) with your Dutch oven inside. It’s very important to let it heat for at least 30 minutes, as this ensures your pot is fully hot and ready to create that perfect oven spring.
While the oven is preheating, remove your dough from the refrigerator. Then, carefully transfer it from the proofing basket onto a piece of parchment paper. The side that was facing up in the basket should now be on the bottom.
Next, lightly dust the top of your dough with flour. This will help your scoring design stand out. Using a sharp scoring razor or knife, make one deeper cut along the dough to allow steam to escape. You can also add a decorative design if you’d like.
Once your Dutch oven is fully preheated, carefully remove it from the oven. Then, using the parchment paper, gently lower your dough into the hot Dutch oven.
At this point, add 2–3 ice cubes behind the parchment paper (not directly on the dough). This will create steam inside the pot, which helps develop a crispy crust and beautiful rise.
Cover with the lid and place it back into the oven.
Bake:
- 20 minutes with the lid on (this traps steam)
- Then remove the lid and bake for an additional 15–20 minutes, or until the crust is deep golden brown
Finally, remove your bread from the Dutch oven and let it cool completely on a wire rack before slicing. This step is important, as cutting too early can affect the texture of your sourdough crumb.
Bake:
- 20 minutes (lid on)
- 15–20 minutes (lid off)
As a result, you’ll get a golden, crispy homemade sourdough bread loaf.
For full list of ingredients and instructions, see recipe card below.
Troubleshooting Sourdough Starter
Starter Smells
- Sweet → healthy
- Sour → normal
- Alcohol smell → needs feeding
Why Your Sourdough Bread Didn’t Rise
Most likely, your starter is weak.
To fix this:
- Feed for 3 days
- Feed 3–4 times total
- Look for doubling and bubbles
If it doesn’t double after 10 hours, don’t use it yet.
FAQ – Easy Sourdough Bread Recipe
Why is my sourdough dense?
Usually under-proofing or weak starter.
Can beginners really make sourdough?
Yes—this is specifically an easy sourdough bread recipe for beginners.
How do I know my starter is ready?
It should double, bubble, and pass the float test.
More Sourdough Recipes to Try
Where to Buy Sourdough Supplies
If you’re just getting started, having the right tools can make a huge difference. Not only will they make the process easier, but they will also help you get consistent, beautiful results every time you bake.
I’ve linked all the tools I personally use and love, so you don’t have to guess what to buy.
Click here to shop all my sourdough baking essentials on Amazon
This post may contain affiliate links, including Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Easy Sourdough Bread Recipe (Beginner-Friendly
Ingredients
- 550 g bread flour
- 100 g active sourdough starter
- 350 g warm filtered water do not use tap water
- 10 g salt
Instructions
- Step 1: Mix Ingredients
- First, measure all ingredients using a food scale. Then mix everything in a bowl. At this stage, your dough will look shaggy and dry; however, that is completely normal. Over time, it will become softer.
- Cover and rest for 30 minutes.
- Step 2: Stretch and Fold (1st Set)
- After 30 minutes, perform your first stretch and fold. Then cover and rest again.
- Step 3: Stretch and Fold (2nd Set)
- Repeat the process. As a result, your dough will begin developing structure.
- Step 4: Coil Folds
- Next, perform a coil fold. Gently lift from the center and fold under. Then repeat again after 30 minutes.
- At this point, your sourdough bread dough will feel stronger and more elastic.
- Step 5: Bulk Fermentation
- Now, let the dough rest for 2 hours. During this time, it should rise and become bubbly.
- If your dough is not rising, don’t worry—instead, give it more time or move it to a warmer spot.
- Step 6: Shaping the Dough
- Unlike other methods, do NOT flatten your dough. Instead:
- Fold sides inward
- Roll tightly
- Tuck gently into a ball
- This method prevents air pockets and creates a beautiful artisan sourdough bread.
- Once shaped, lightly dust the dough with flour and place it smooth side down into a proofing basket. If you notice any openings, gently pinch them closed. Then, cover the dough with plastic wrap and let it rest before the next step.
- Step 7: Final Proof
- Let it rest for 1–2 hours. Then refrigerate overnight (7–10 hours).
- Day 2: Baking Your Sourdough Bread
- Preheat oven to 450°F with Dutch oven
- Transfer dough onto parchment paper
- Score the dough
- Add ice cubes for steam
- Bake:
- 20 minutes (lid on)
- 15–20 minutes (lid off)
- As a result, you’ll get a golden, crispy homemade sourdough bread loaf.
This easy sourdough bread recipe is designed to remove the guesswork. Not only is it simple, but it’s also consistent and beginner-friendly. So, trust the process, stay patient, and enjoy baking your own homemade sourdough bread.
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