sourdough bread recipe with starter

The Best sourdough bread recipe with starter

Classic Sourdough Bread

4.8 from 1808 votes

A rustic, artisanal sourdough bread with a crispy crust and chewy interior. This recipe uses a natural sourdough starter for a tangy, complex flavor and requires patience for the best results.

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Prep Time30 mins (plus 18-24 hours fermentation)

Cook Time45 mins

Resting Time0 mins

Total Time20-24 hours (including fermentation)

Servings: 1 loaf (12 slices)Cuisine: InternationalCalories: 120 kcal per slice

🥘Ingredients

For the Sourdough Starter

• 1/2 cup (100g) active sourdough starter (fed and bubbly)
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (60ml) water

For the Dough

• 3 1/2 cups (440g) bread flour (or all-purpose flour)
• 1 1/2 cups (355ml) water (room temperature)
• 1 1/2 tsp (9g) salt
• 1/2 cup (100g) active sourdough starter (from above)

For Dusting (Optional)

• Extra flour for dusting
• Cornmeal or rice flour for the banneton (proofing basket)

👨‍🍳Directions

1. 1
   Feed your sourdough starter: Mix 1/2 cup (100g) starter with 1/2 cup (60g) flour and 1/4 cup (60ml) water. Let it sit at room temperature for 4-6 hours until bubbly and doubled in size.
2. 2
   Autolyse: In a large bowl, mix 3 1/2 cups (440g) flour and 1 1/2 cups (355ml) water until just combined. Let rest for 30-60 minutes to hydrate the flour.
3. 3
   Mix the dough: Add 1 1/2 tsp (9g) salt and 1/2 cup (100g) of the active starter to the autolysed dough. Mix thoroughly by hand or with a dough scraper until fully incorporated.
4. 4
   Bulk fermentation: Cover the bowl with a damp towel and let the dough rise at room temperature (70-75°F) for 4-6 hours. Perform 2-3 sets of stretch and folds (every 30 minutes for the first 1.5 hours) to strengthen the dough.
5. 5
   Shape the dough: Turn the dough onto a lightly floured surface. Shape into a round boule or oval batard by folding the edges toward the center and tightening the surface. Place seam-side up in a floured banneton or bowl lined with a towel.
6. 6
   Cold proof: Cover and refrigerate the dough for 12-18 hours to develop flavor and improve structure.
7. 7
   Preheat the oven: Place a Dutch oven (with lid) in the oven and preheat to 475°F (245°C) for at least 30 minutes.
8. 8
   Score and bake: Turn the dough onto parchment paper. Score the top with a sharp knife or lame. Carefully transfer the dough (with parchment) into the hot Dutch oven. Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until deep golden brown.
9. 9
   Cool: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing to prevent a gummy texture.

🔧Equipment

• Large mixing bowl
• Kitchen scale (recommended)
• Dough scraper
• Banneton (proofing basket) or bowl lined with a towel
• Dutch oven or baking stone
• Parchment paper
• Sharp knife or lame
• Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 0.5g💛Saturated Fat: 0.1g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 0.2g🥩Protein: 4g

📝Notes

Tips: For a more sour flavor, extend the cold proof to 24 hours. If your kitchen is cold, bulk fermentation may take longer. Use a kitchen scale for accuracy. Ensure your starter is active (floating in water) before using. For a crispier crust, bake 5-10 minutes longer or leave the bread in the turned-off oven to cool.

❓ Frequently Asked Questions About Sourdough Bread

1. How do I know when my sourdough starter is ready to use?

Your sourdough starter is ready when it consistently doubles in size within 4–8 hours after feeding, has a bubbly texture, and smells tangy or slightly sour (not rotten or overly alcoholic). A simple float test—dropping a small spoonful of starter in water—can also help: if it floats, it’s active and ready to use.

2. Why did my sourdough bread turn out dense instead of light and airy?

Dense sourdough can result from several factors: underproofing (not enough fermentation time), weak starter (not active enough), over-kneading, or insufficient gluten development. Ensure your starter is lively, follow bulk fermentation times carefully, and handle the dough gently to preserve air bubbles. Room temperature and hydration levels also play a role—adjust as needed.

3. How long should I let my sourdough dough rise (bulk fermentation)?

Bulk fermentation time varies based on temperature, starter strength, and dough hydration. Typically, it takes 4–12 hours at room temperature (70–75°F/21–24°C). Look for visual cues: the dough should increase in volume by 50–100%, have a domed surface, and show bubbles when gently pulled. Cold fermentation (in the fridge) can extend this to 12–18 hours for more flavor.

4. Can I use whole wheat or other flours in my sourdough starter?

Yes! Whole wheat, rye, or other flours can be used in your starter, either alone or mixed with all-purpose/bread flour. Whole grain flours often speed up fermentation due to their higher nutrient content, but they may require more frequent feedings. If switching flours, do so gradually to avoid shocking the starter. Note that whole grain starters may produce a denser bread unless balanced with white flour in the final dough.

5. How do I prevent my sourdough loaf from sticking to the proofing basket (banneton)?h3>
To prevent sticking, generously dust your banneton with rice flour (preferred for its non-stick properties) or a mix of rice flour and all-purpose flour. Avoid using only all-purpose flour, as it can absorb moisture and stick. After shaping, let the dough rest seam-side down in the basket, and ensure it’s not overproofed (which can make it too slack). If it still sticks, try lining the basket with a well-floured linen cloth.