Why Sourdough?

Sourdough is the oldest form of leavened bread, and for good reason — it requires nothing but flour, water, salt, and time. No store-bought yeast, no additives, no mystery ingredients. The wild yeast and beneficial bacteria in a sourdough starter do all the work, producing a bread with deep flavor, a satisfying crust, and better digestibility than commercial sandwich loaves.

It fits naturally into a country kitchen rhythm: you feed your starter, you mix your dough, you go about your day, and by evening you've got a loaf worth celebrating.

Step 1: Build Your Starter

A sourdough starter is a live culture of wild yeast and bacteria captured from your environment. To make one:

  1. Mix equal weights of whole wheat or rye flour and room-temperature water in a clean jar (about 50g each).
  2. Cover loosely and leave at room temperature.
  3. Each day for 5–7 days, discard half the starter and feed it fresh flour and water in equal weights.
  4. Your starter is ready when it reliably doubles in size within 4–8 hours of feeding and smells pleasantly tangy.

Tip: Whole grain flours get a starter going faster because they carry more wild yeast on the grain surface.

Step 2: Mix the Dough

Once your starter is active, you're ready to bake. Here's a simple, reliable recipe for one loaf:

  • 450g bread flour (or all-purpose)
  • 325g room-temperature water
  • 100g active, bubbly starter
  • 9g salt
  1. Mix water and starter together until combined.
  2. Add flour and mix until no dry bits remain. Let rest 30–45 minutes (this is called autolyse).
  3. Sprinkle in salt and incorporate fully by squeezing and folding the dough.

Step 3: Bulk Fermentation and Folding

Bulk fermentation is where flavor develops. Leave the dough at room temperature for 4–6 hours. During the first 2 hours, perform a set of stretch-and-folds every 30 minutes (4 sets total): grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 4 times per set.

The dough is ready for shaping when it has grown noticeably and feels lighter and more airy.

Step 4: Shape and Cold Proof

  1. Turn the dough onto an unfloured surface. Shape it into a round or oval by creating surface tension with gentle folds.
  2. Place seam-side up into a well-floured proofing basket (banneton) or a bowl lined with a floured towel.
  3. Cover and refrigerate overnight — anywhere from 8 to 16 hours. Cold proofing builds flavor and makes the dough easier to score.

Step 5: Bake

  1. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  2. Turn the cold dough out onto parchment paper. Score the surface with a razor blade or sharp knife.
  3. Carefully lower into the hot Dutch oven, cover, and bake for 20 minutes.
  4. Remove the lid and bake another 20–25 minutes until deep golden brown.
  5. Cool completely on a wire rack before slicing — at least 1 hour. Cutting too soon makes the crumb gummy.

Troubleshooting Common Problems

  • Dense, heavy bread: Starter wasn't active enough, or bulk fermentation was cut short.
  • Too sour: Longer, cooler fermentation increases sour flavor. Shorten bulk time or use a warmer kitchen.
  • Flat loaf: Over-fermented dough loses structure. Reduce bulk time, especially in warm weather.
  • Thick, pale crust: Dutch oven not hot enough, or lid removed too early.

Sourdough is one of those skills that rewards patience and repetition. Your second loaf will be better than your first, and your tenth loaf will be something you're genuinely proud of.