Making sourdough bread at home seems intimidating, but with patience and practice, anyone can produce bakery-quality loaves. Here's your complete beginner's guide.
Creating Your Starter (7 Days)
Mix equal parts flour and water (50g each) in a jar. Feed daily by discarding half and adding 50g flour + 50g water. By day 5-7, it should double in size within 4-6 hours after feeding — that's when it's ready.
Basic Sourdough Recipe
- 500g bread flour
- 350g water (70% hydration)
- 100g active starter
- 10g salt
The Process
Morning: Mix flour and water, rest 30 minutes (autolyse). Add starter and salt. Stretch and fold every 30 minutes for 2 hours.
Afternoon: Bulk ferment 4-6 hours until 50% volume increase. Shape and place in banneton.
Overnight: Cold retard in fridge 12-16 hours for flavor development.
Next morning: Preheat Dutch oven to 500°F. Score dough, bake covered 20 minutes, uncovered 20 minutes at 450°F.
Your first loaf won't be perfect. By loaf 5, you'll be hooked.
