Sourdough for Beginners
You don't need special equipment. You need flour, water, salt, time, and a willingness to fail a few times.
The starter
A sourdough starter is a living culture of wild yeast and bacteria. Making one takes about a week.
Day 1: Mix 50g whole wheat flour with 50g lukewarm water in a jar. Cover loosely. Leave at room temperature.
Days 2–6: Every 24 hours, discard half the starter. Add 50g flour and 50g water. Stir well.
Day 7: Your starter should be doubling in size within 4–6 hours of feeding. It should smell tangy and yeasty — like beer, not like death.
If it smells truly awful or turns pink/orange, throw it out and start over. This is rare but it happens.
The dough
Once your starter is active, you can bake.
| Ingredient | Amount |
|---|---|
| Bread flour | 500g |
| Water | 350g |
| Active starter | 100g |
| Salt | 10g |
Method
- Mix flour and water. Let it rest 30 minutes (autolyse).
- Add starter and salt. Squeeze and fold until combined.
- Bulk ferment at room temperature for 4–6 hours. Every 30 minutes for the first 2 hours, do a set of stretch and folds.
- Shape the dough into a round. Place seam-side up in a floured banneton or bowl lined with a floured cloth.
- Cold proof in the fridge overnight (8–16 hours).
- Bake in a preheated Dutch oven at 250°C / 480°F. Lid on for 20 minutes, lid off for 20–25 more.
What to expect
Your first loaf will probably be dense. That's fine. It will still taste better than most store-bought bread.
Common issues:
- Dense crumb — starter wasn't active enough, or bulk ferment was too short
- Too sour — long cold proof intensifies sourness; reduce fridge time
- Flat loaf — over-proofed, or shaping was too gentle
- Gummy inside — under-baked; use a thermometer and aim for 208°F / 98°C internal
The only real secret
Patience. Sourdough operates on its own schedule. You cannot rush fermentation. You learn to read the dough — how it looks, how it feels, how it moves when you tilt the bowl.
It takes three or four bakes to get something you're proud of. By the tenth, you'll have strong opinions about hydration percentages and flour brands.
That's when it gets fun.