My Everyday Sourdough Bread Recipe

Last updated: May 19, 2022
4.85 from 126 votes
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This straightforward sourdough bread recipe is a staple in our house. Made with sourdough starter, this naturally fermented bread has a fluffy, airy interior and crackly crisp crust. All the steps of making the bread are detailed out, as well as sourdough tips for beginners.

crumb shot of sourdough bread, holding in hands
Sourdough Bread Boule with a linen

You know those recipes you know by heart and never have to look up? For me that’s this basic sourdough bread recipe with starter, the one I make every week, that’s completely achievable for beginners too. If you’ve been dreaming of fluffy, bouncy, true sourdough bread, you can make that happen in your own kitchen! I promise you.

Sourdough is all about learning by doing, and every time you get your hands in the dough, each step will make more sense.

I made my first sourdough loaf over 4 years ago, and I haven’t stopped baking. In this post, I’ll coach you through the basic steps and leave you with my favorite recipe. Then you can make your way to whole grain recipes, like my delicious rye sourdough.

This basic sourdough recipe is made from mostly bread flour, with just a small amount of whole wheat or whole grain flour to give it some additional flavor and color. This amount is super versatile depending on what flours you have in your pantry. I like to use einkhorn, spelt, red fife, or khorasan.

First things first: You’re going to need an active sourdough starter. I suggest asking a friend who has lovingly fed and maintained their starter, to give you some of theirs. And you’ll find it helpful to watch this Sourdough Starter video with my top 5 tips for beginners.

I also ship my 13+ year old starter to anyone in the U.S! You can order it here.

While you’re getting started, this post with 5 Essential Sourdough Starter Tips for Beginners that I wrote may be helpful. It should answer many of your questions!

It’s essential for your starter to be healthy and active, so that is has the ability to make your dough rise. If your sourdough has been in the refrigerator, take it out 2 days before you plan to bake and begin feeding it again.

sourdough starter in a mason jar

How do I know when my sourdough starter is ready to bake with?

The answer to this question comes from both experience and observing the starter behave, to understand how it reacts to feeding/not feeding, and temperature.

You can just look for these hints that the starter will give you!

a. It will have at least doubled in size. This will take place over 4-6 hours if the temperature in your house is around 70 degrees. If it’s cooler in your house, it will take a bit longer. I put a rubberband around the jar, to mark the spot it’s at right after feeding. Then, as time passes, you’ll be able to keep track of how much it’s rising.

b. You will see bubbles throughout the sides of the jar, and on top. The top will be a bit poofy and domed.

c. The float test is very helpful! When you think your starter is at it’s peak, take a jar and fill with water. Then take a teaspoon of starter – you don’t need a lot – and place it on top of the water. It it floats, you’re ready to bake! If not, you’ll need to wait or go through another feeding.

With the final rise, how do I know when my dough has risen properly and can be scored and into the oven for baking?

There’s an easy test for this stage too, using a fingerprint. Gently press a floured thumb into your risen dough. You don’t need to press down further than 3/4 inch.

If it indents and gradually releases, but still holds a finger shape, you’re ready. If your fingerprint jumps right back up to flat, it needs more time to rise. If your fingerprint indents and doesn’t bounce back at, it is overproofed. That’s okay, just get it in the oven! It will still taste delicious, it will just not rise as well while baking

Sourdough Starter Float Test

Once your sourdough starter is ready to bake with, here are the essential steps for baking. You can watch this step-by step tutorial of me making this sourdough bread recipe to help you as well.

  1. Mix the dough, until shaggy.
  2. Let dough sit, covered with a cloth, for a half-hour to an hour. This is referred to as the autolyse, which allows the flour to absorb the water, and the gluten strands to develop.
  3. You will now perform 4 sets of stretch and folds, 30 minutes apart, to strengthen the dough and help it holds it shape in the future. Think of this as sourdough kneading. THIS VIDEO will show you how to do a stretch and fold.
  4. Now 2 hours have passed, and you will let your dough sit until it is doubled in size and puffy on the top. This is called the bulk ferment, and takes about 6ish hours if the temperature in your house is 70 degrees.
    • You can also complete the bulk ferment overnight in the refrigerator. The fermentation will not stop, but the cold temperature will effectively slow it down. This is also a way to get more of a sour flavor. If you do your bulk ferment this way, leave it on the counter for one hour before putting in the fridge so some activity can get started. Then cover bowl with a damp cloth. If you have a plastic bag of any kind, like shopping bag, covering the bowl and cloth with this will help ensure moisture stays in better, but not completely necessary.
  5. After the bulk ferment, the next step is to shape your dough. In THIS VIDEO, I will show you how to know if your bread is ready for shaping, and how to shape it into a round boule.
  6. Then the dough will sit in a banneton (fancy name for a bread basket) for another 2ish hours for it’s final rise.
  7. Then you’ll flip the dough out of the basket, and score the bread – that means using a sharp razor or bread lame to make cuts into the bread so that the steam can escape. You can watch a video of me scoring the dough, HERE. If you don’t score the bread, it will not rise. So make sure you do this fun step.
  8. Then, BAKE in a dutch oven, and await your golden loaf of sourdough!
close up of sourdough bread loaf
round loaf of sourdough bread
interior crumb of sourdough bread

This recipe is an adaptation from many recipes and techniques I’ve tried, starting first with Artisan Sourdough Made Simple, The Perfect Loaf, then Tartine, Bake With Jack, and the list goes on. You’ll find what works best for you over time, as well.

And the beauty of sourdough is that no bake with ever be exactly the same as the last, because you’re working with an amazing living culture!

Feel free to ask me any questions you might have, or reference some of my other sourdough resources:

crumb shot of sourdough bread, holding in hands

Delicious Everyday Sourdough Bread Recipe

A naturally fermented sourdough bread that has a fluffy interior and golden brown crust. This is a great recipe for sourdough beginners, and walks you through the entire process of making a basic sourdough bread.
4.85 from 126 votes
Prep Time :10 minutes
Cook Time :45 minutes
Additional Time :10 hours
Total Time :10 hours 55 minutes
Yield: 1 loaf
Author: Amanda Paa

SCALE:

Ingredients

  • 45 grams active sourdough starter
  • 305 grams filtered water
  • 370 grams organic bread flour
  • 30 grams organic whole wheat flour of any type - traditional whole wheat einkhorn, red fife, spelt, khorasan
  • 7 grams fine sea salt

Instructions

  • In a large bowl, mix starter and water with a fork, until starter is dispersed.
  • Add flours and salt, mixing with a spatula first. Then with your hand until a shaggy dough is formed, just enough so that flour is not visible.
  • Cover with a damp cloth and let sit for 30 minutes to an hour.
  • Then perform 4 sets of stretch and folds, 30 minutes apart. You can see a video of how to do this, HERE.
  • After those stretch and folds are completed over a 2 hour time frame, you will let the dough finish its bulk ferment. This means letting the dough rise on the counter for around 6 hours if your house is at 70 degrees. It will take more time if it is cooler, or less time if it warmer. When your dough has about doubled in size, it is ready for shaping.
  • Once dough has about doubled in size, has a glossy top and is puffy, you'll gently move the dough out of the bowl onto a floured work surface. Let the dough rest there for 10-15 minutes.
  • Then, shape the dough. You can watch THIS VIDEO to learn how to shape.
  • Once shaped, use a bench scraper to put the dough into a flour dusted, linen lined banneton (proofing basket), seam side of the dough facing up.
  • Cover with a damp cloth, and let rise for a final time, on the counter. This will take about 2 hours, if your house is around 70 degrees. OR you can put it in the refrigerator and let the final rise happen overnight. The dough can be in the refrigerator for 10-12 hours at this stage.
  • Once your dough has gone through its final rise and has risen slightly and is puffy on top, preheat your oven to 450 degrees F. You can test to see if your dough is ready by doing gently pressing a floured thumb into the dough. If it indents and gradually releases, but still holds a finger shape, you're ready! If you press your finger in and the indent doesn't move or release, that means it is overproofed (but still bake i!). If your fingerprint jumps right back up to flat, your dough is underproofed (but still bake it!). Let it ferment in half hour more increments, until ready.
  • Wait until oven is preheated, then place parchment over the top of your dough and flip over, so that the seam side is now on the parchment paper and you are able to score the top of the dough.
  • Score the dough with a bread lame, making sure to go at least 1/2 inch deep in a few spots so that dough can release gases. Otherwise your bread will not rise.
  • Place dough on parchment paper into a dutch oven, and put cover on it. Bake for 20 minutes, covered at 450 degrees F. Then remove cover, and bake for 25 more minutes, until bread is golden brown and crackly.
  • Remove from oven and place load on a cooling rack. Let cool for AT LEAST ONE HOUR before slicing. Otherwise the crumb will be squished and the texture will be gummy.

Did you make this?

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April 8, 2020

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133 comments

  1. My dough was very wet. Is that because I used all white flour? I am comparing your single loaf recipe to others and it is quite different. I ordered proofing baskets from ChrisElite. Their recipe is 113g starter 241g water 284g white flour 57g whole wheat. I’m going to try theirs and compare.

  2. This is my first venture baking at a slightly higher hydration level-hope it works! In a funny twist that I hope doesn’t ruin things, I accidentally turned my dough out and shaped in POWDERED SUGAR instead of rice flour haha-we’ll see what happens-perhaps it will be the magical secret ingredient for the ages! Hope it turns out, at any rate! Thanks!

  3. 5 stars
    I love with your site! I made your sourdough recipe today after using another recipe before. It is seriously the bomb! The crust is perfectly crispy but not too hard. I did add 4 ice cubes to my Dutch oven. I have had my starter for about 2 months, started from scratch. I am still having difficulty getting it to bulk ferment. It bubbles and gets shiny but does not get anywhere near doubling after 9 hours on the counter. Any advice? Or do you think it might be bc Doughrinda is still a little young.

        • Hi Hannah! You are likely overproofing on the bulk fermentation, which can easily happen during summer when our kitchens run warm. Try and catch the dough a little bit before it doubles rather than waiting until it has fully doubled, and move on to shaping.

      • Yes to both. I am thinking I just need to really wait it out and go up to 16 hours and see what happens. My kitchen is about 77 degrees on the counter. The bread still tastes delicious. But I am not getting the rise that I see in other breads. Thank you for your help!

        • Hi Laura! At 77 degrees you are likely overproofing the dough during bulk fermentation, so it does not have enough gas left in it to rise properly when baked. With that warm of a temp in your kitchen, try shortening the bulk fermentation rise and catch it before it doubles.

  4. 5 stars
    After full fermenting I shaped and put dough in banneton. It was late so I chose to do final rise in fridge overnight. I just covered with towel but didn’t know I was supposed to wrap in plastic bag to keep air out. Hoping this misstep doesn’t ruin my end result. Is towel covering enough? Enjoy your videos. Thanks!

  5. 5 stars
    Have tried your loaf a number of times. It always comes out great however it does not stay in a lovely boule shape like yours does. I read that it is overproofing but I don’t think that is what I am doing. I live in New Zealand and I am wondering if our flour is different to the American. Thanks for your excellent videos
    .

    • Hi Julie! Yes, different countries have different wheat varieties that make up their bread flour, and I’m guessing that yours is not as strong (the protein percentage is less) as the brand we use here in the U.S. Which makes sense that your bread would not hold it’s shape as well, because lower protein flours cannot absorb as much water as say bread flour. Try making my all-purpose flour sourdough with the flour you have in New Zealand, and that should fix things for you!

  6. 5 stars
    Perfect Sourdough bread! Thank you! It was my first time to make sourdough from starter. I was really happy woth the results and my family loved it!

  7. 5 stars
    Wow, this is my second loaf from your site (rustic rye first). Fantastic crust, chewy, holey bread and – big surprise – not sour. I’ve been warming to the sour taste, but I’m happy with this. I’ll be making it again.

  8. I have a question for you! After the dough has done its bulk fermenting and I shape the dough and put it in the banneton – do I put a damp towel over the banneton and then wrap it in a bag if I am going to do the final rise in the refrigerator? It seems like the cloth lining would get damp? Thank you for your help!

    • Hi! If you are doing the final rise in the fridge, you don’t need the damp cloth – you can put the banneton with dough in a plastic shopping bag and make sure it’s closed to not let air in.

  9. This recipe looks amazing. Can I use all purpose flour instead of bread flour since I don’t have bread flour at home.

  10. 5 stars
    This is fabulous, thank you so much! This recipe is beautifully simple & easy to follow, but I actually messed up & put my dough in the fridge before the bulk rise, overnight, but I let it rest/rise at room temp the next day & it still came out wonderfully! Crispy crust & chewy bread that reminded me of a bakery I hadn’t been to since I was a child. Can’t wait to do it right next time!
    ^_^

  11. 5 stars
    You have helped & encouraged me a number of times over the past couple years! Thank you for sharing your wealth of knowledge and opening your {beautiful!} home for us to learn!

  12. 5 stars
    Thank you for this foolproof recipe! I wanted to start adding other ingredients in like pink peppercorns, what stage would you start folding stuff in?

  13. 5 stars
    Delicious!! The instructions are easy to follow because well explained and the videos are so helpful!! Will be making again and again!

  14. 5 stars
    I’m on my fifth bake of this recipe. I have watched a couple of your videos over and over and I’m getting the hang of it! Your videos were SO helpful and you just were a fun teacher! Thanks so much!

  15. Hi! When making the initial shaggy dough, how wet should it be? I followed your measurements but my dough seems very sticky. Just wondering if we are supposed to add more flour to get to a certain consistency. I think as it goes through stretch and fold, the dough becomes more pliable but just looking for overall guidance on what the initial dough should look like. Do you have a video showing that initial shag?

  16. 5 stars
    This was a great recipe for me as a beginner! I’m so happy with how it turned out. Highly suggest her starter as well! Thanks!

  17. Hi Amanda,
    Can’t wait to try this recipe looks delicious and your videos are so helpful, but what size Dutch oven, 6 quart?
    Thank you

  18. 5 stars
    Your recipes are great. I enjoy your writing and your obvious energy. Very clear and precise instructions that really are helpful. Thank you!

  19. Hello! I’m excited, I plan on baking this recipe later this week! Quick question though: it says 45g active starter. At what point should I use the starter, at its peak? I know other recipes have leaven they do but I’m trying to plan out the timing for this loaf so I can put it in the fridge for the night on Thursday night. I have a proofer so if counter rising it will always be at 75 degrees Fahrenheit so I assume the whole process will go quicker. It takes about 6 hours for my starter to get to its highest point but it definitely doubles before then. I’m so excited to try this bread!!

  20. 5 stars
    What do you suggest is the best way of storing or gifting a loaf while keeping the crusty crispy & crackly?! Thanks for the help!

  21. 5 stars
    Amanda! Thank you for this awesome recipe! I am new with sourdough, but watching you Instagram and YouTube channel is imposible not to wanted to try! The recipe is so easy to follow, and precise. Amanda give you all kinds of tips to reach success, and she has such a nice personality that is adorable to listen to her. I did my first loaf of sourdough and it was just delicious, with nice texture and the taste was divine! If you are looking for a sourdough recipe here is the one !! If you are looking for a dough starter she ships worldwide!

  22. 5 stars
    I love the basic sourdough. Been makings it weekly. I’m having issues with the loaf spreading too much during baking. What am I doing wrong?

  23. 5 stars
    As a beginner I am enjoying your 5 Minute Sourdough School! Do you use a whole wheat starter or white starter when making your Everyday Sourdough Bread Recipe? Or does it matter?
    Thanks so much

  24. 5 stars
    Simple and easy recipe to follow, with great results. Really appreciated all the links to additional helpful content within the recipe, too. As a beginner, I plan on using this as my go-to recipe to keep practicing my technique.

  25. 5 stars
    This recipe is indeed delicious and I now make it every week too! There are so many overly technical/science-y sourdough recipes out there that can be quite overwhelming. On the other hand there are a lot of very beautiful looking recipes that disappointingly turn out to be style over substance. I was delighted to find Amanda’s recipes, which are a perfect balance of all these elements.
    I maintain a rye starter and so use rye flour for the wholewheat component of this recipe. I also double the ingredients to make two loaves at a time, bulk fermenting in the fridge overnight and dividing at bench rest stage, which works well.
    If you haven’t already, be sure to watch Amanda’s linked video for shaping guidance. My loaves turned out well just by following the recipe but have greatly improved after taking the time to watch that. It also feels delightfully like being in the kitchen with a friend.

    • this comment made my day, Kate! thank you so much for sharing these words, and i absolutely love hearing about your sourdough journey. i now want to try a rye starter, too. :)

  26. 5 stars
    This is my new go-to sourdough recipe! It came out with a great crust and bubbles. Super happy with this loaf!

  27. Hello! My dough rises fine, but when I put it on the board to rest before shaping, it is just kind of a blob, and spreads out, it doesn’t hold a nice shape like yours in your video. And it’s super sticky. I have to keep putting flour on the board as I shape it. What am I doing wrong? Is it too hydrated? Over proofed? This has happened many times. When I bake it it does fine. Maybe not as round and tall as yours but still
    A good loaf. Thank you!

    • Hi Beverly! If your dough spreads a lot after your bulk fermentation and is very sticky, it’s likely overproofed.
      Knowing when the dough is properly proofed is the most challenging part when you begin baking sourdough. But you’ll get there, just keep baking!

    • Hi Bethany! I would not suggest doubling to make one larger loaf. If you double, you should divide into two loaves while shaping. You will not be able to handle the dough as one large mass, and it will not bake through.

  28. I bought your starter back in December and have been testing out various bread recipes since then, but I have to say I keep coming back to your Everyday Sourdough bread recipe because it’s just perfect! Thanks for including the videos and explanations around the stages of bread making. I can’t say we’ve nailed it 100% of the time, but each loaf has been so tasty and fun to build off of. Thanks for your dedication to helping us all!

    • yay, that’s so good to hear! love to hear that you have baked many loaves! and the beauty of the learning process is that not every bake will be perfect, but you get better each time. i’m still learning and i’m over 3 years in to baking sourdough!

  29. Amanda:
    I baked another loaf today after trying out a few other recipes/formulas for sourdough, but i just keep coming back to this one. It’s so consistent. It’s such an easy recipe to follow. I love it!

  30. Hello!
    First of all, I absolutely love your sourdough bread recipe! I haven’t even bothered trying other recipes because this one is perfection! However, I just moved and consequently have a different oven. I’m worried about baking times because I know that ovens can have slight variances. Have you ever measured the internal temperature of your loaves? If so, what temperature would you suggest as a guideline?
    Warmly,
    Bridgette

    • hi bridgette! i know oven’s can be a bit fussy when you’re adjusting to one that you haven’t baked in for an extended period of time.
      you can measure the internal temp of the bread, which should be around 205 degrees F when done. i’d also recommend getting an inexpensive oven thermometer.

  31. Hello Amanda,

    I have been baking with your sourdough starter for approximately two weeks and overall it is going well. I am currently working on timing so as to have a loaf ready at dinnertime. Could I feed the starter before bed or would it be too many hours from peaking until morning?

    Thank you,

    Jane

    • Hi Jane! If you want to feed the starter the right before, you should feed it a higher amount of flour/water compared to the amount you left in your jar. A smaller ratio of starter in the jar, prior to feeding will give you a slower rise. Especially if your house gets cooler at night, which will also help it rise slowly and be ready for you in the morning.

  32. Hi.. How long should I let the dough hang out on the counter after retarding in the fridge? Does the temperature of the dough matter before it goes in the oven?

    • hello! you should take the dough out of the fridge once your oven is preheated, then score and bake. it should not hang out on counter after the final rise in fridge.

  33. I want to confirm that your sourdough starter and recipe works with gluten free flour, and, if so, your recommendation for gluten free flour. While I am not celiac, I do need to stay gluten free. Thank you.

  34. HI, I found your site after listening to you on Best to the Nest. I need a hobby for the winter and sourdough baking sounds like a fun project. I picked up my starter from a friend this week. Now as I start reading more about sourdough starters and baking, I understand why Elizabeth said she has watched your videos multiple times! My question for you as I gather supplies is what size dutch oven do you use? I might try baking in a covered casserole dish (knowing my results won’t be as good) while I have time to research needed supplies.
    Thanks for your videos and instructions!

      • Thank you! and Yeah! my 1st loaf turned out and was tasty. Not without some error along the way but it turned out good. Looking forward to baking more and more. I like your smaller loaf measurements and easy to follow instructions.

  35. Hello! I was wondering why you need the 30g of other flour? Does it change the texture? Will i be okay just using bread flour? Hoping to make this loaf tomorrow, very excited!

  36. Hi again..

    I am about 2 hours in my bulk fermentation at around 78 degrees. My dough is not keeping its shape. What went wrong? :(

  37. I was so excited after watching your videos. Had finally found help with my adventure in making sour dough bread. Ordered a bread bowl, knife and scales. You have your recipe in grams so I chose the g on the scales and the measurement could not be possible. I zeroed out the container for measuring the flour but a small amount of flour was a high count under g, Could you possibly put your gram measurement in ounces? I am disappointed. I finally have my starter looking good and ready to bake but I need help.
    Thank you.

  38. 1st off. I love this recipe. I made 3 loaves. I did a regular, added jalapeno & cheddar to the 2nd & folded apple pie filling to the 3rd. Major hits with the family. I gave my cousin some starter & shared your YouTube & website with her…. Anyway, I’m wondering if you have any tips about turning this into a loaf for sandwich slices?

    • Hi Melissa! I’m so glad you like this recipe! And those mix-ins sound wonderful. You’d probably want to google a specific recipe for sourdough sandwich bread, and those are typically lower in hydration and are made with different ratios that this recipe.

  39. I finally got a good load with your receipe! Thank you! Have another started since I know we’ll need it in a couple days. Can you do both bulk proof and final proof in the fridge? If not, how long can I leave bulk proof in fridge before I shape it? also, I tried putting in a cloth lined bowl to proof, I did flour cloth but the dough really stuck! Any suggestions since I don’t have a bannaton? Thanks again. Your videos were really helpful

    • Hi Geri! So glad you liked the recipe.
      If you do the bulk proof in the refrigerator, you’ll have to watch it to know when it’s finished with the bulk. It will also need to come to room temp before shaping.
      Since refrigerators and water temperature that you’re using in the dough will differ, it’s hard to put a time frame on it. Best way is to watch the dough for the indication signs.
      If you do not have a banneton, try liberally dusting a linen with rice flour.

  40. Hi Amanda! Just getting started with sourdough baking and your tutorials are super helpful. I have made two loaves and have turned out delicious! I have a question about the final step.

    I am doing my final rise in the fridge overnight. and I am confused as to how to go about baking it.
    Do I take the dough straight out of the fridge and put it into a cold dutch oven?
    Do I take the dough straight out of the fridge and put it into a preheated dutch oven?
    Do I let the dough get to room temperature before putting it into a dutch oven for baking?
    Thank you so much!!

    • Hi Isabel!
      Once your oven is preheated, you will take your dough out of fridge, score, and bake. You can preheat the dutch oven if you want, and you’ll get a tiny bit more rise, but if you don’t have time, it will still work extremely well baking in a cold dutch oven too.

  41. Beautiful yummy looking sourdough, I will try this, thank you for your time and recipe! What a beautiful stove, what kind is it, please?

  42. i overproofed my first loaf. was a mess! did not give up and tried again and cut short the proofing to only 2 hours after 2 hours of stretch and fold and it turned out amazing! im from Singapore, very sunny and humid so maybe that explains how 6 hours did not work for me. thank you for the recipe! easy to follow. did not have to change anything else.

  43. Hi! I’m working on learning sourdough craft but I feel like my dough is usually pretty sticky when it comes time to shape my loaf. Any suggestions?

    • Hi Brittany! Sourdough is stickier in general compared to baking bread using commercial yeast. But if you’re find your dough too sticky to work with, that means you are having a proofing issue. Typically it is a sign of overproofing.

  44. Hi – your sourdough recipe has yielded my best results for bread baking! I’m having issues shaping my dough after the bulk ferment. It is glossy and bubbly but when I shape it in ends up kind of deflating instead of holding a firmer shape. The dough feels very wet when shaping. Any tips on how to get my loaf to hold it’s shape better? Thanks!

    • Hi Beth! Sourdough is stickier in general compared to baking bread using commercial yeast. The dough should feel somewhat tacky and wet, but still workable. You also say that your dough is deflating. Both these signs are indicators that you are overproofing.

    • Hi Cindy!

      The day I cut the bread, I keep it stored cut side down with a linen covering it. This keeps the crust crisp.Then if there’s still bread the next day, I move it to a plastic bag.

  45. Hi Amanda!

    I have a question about letting it ferment in the fridge. In the post it talks about doing the bulk ferment in the fridge after you do your 2 hours of stretch and fold. In the actual recipe though it talks about putting it in the fridge overnight for the final rise. If I do my bulk ferment in the fridge over night do I need to do any additional steps before shaping the dough? Do I need to bring it back to room temp before I try to work with it?

    Thanks for the help!

    • Hi Cassie!
      Yes, in the post I discuss a bulk ferment in the refrigerator. You can also do the final rise in the refrigerator overnight, which is how the recipe card reads because bulk ferment on the counter, final rise overnight in refrigerator is how I like to time things. But you can do either!
      If you do the bulk ferment overnight, take it out in the morning and let it sit on the counter for an hour to warm up. Then assess the dough to see if it is doubled and glossy, and bubbly. If it is, proceed to shaping, etc.. If not, you’ll need a little longer on the bulk ferment.

      • Great! Thank you for the information, I’m glad to know it can be done both ways. I’m excited to see how it turns out!

  46. Hi! Do I have to preheat the Dutch oven? Rather new to this style of bread and my last recipe for seedy spelt with yeast had to go in a preheated Dutch oven. Thank you!

  47. Hello, if so split the recipe and make 2 smaller loaves (I don’t have a large Dutch oven but do have 2 smaller ones) is the baking time the same, do you think? I’m going to bake them tonight. They are right now in the fridge for the final rise. Thanks!

    • Hi Jane!
      You’ll want to reduce the baking time, I’d say 20 minutes covered still, but maybe check at 20 minutes uncovered. You’ll want internal temp of the sourdough to be 208 degrees F.

  48. Hi Amanda, I’m making this sourdough bread recipe today with my homemade starter! I’ll let you know when it’s done!

  49. For those of us who don’t have a kitchen scale, can you approximate amounts in cups? Thank you!

    • Hi Nannie! You’ll need a kitchen scale for making sourdough bread. Grams are the standard measurement across these these types of recipes so that your baking percentages are accurate. I highly recommend this scale, which is a good price and works very well!

  50. Hi! I’m halfway through my fold and turns, and it’s looking great. I want to make two smaller loaves instead of one big one. At what point do you recommend I divide the dough in half? Would it be after the bulk ferment stage?

    • Hi Mercedes!
      I haven’t tried splitting this recipe because it’s a smaller loaf to begin with. But if you wanted to try that, you would split it after the bulk fermentation. So when you put the dough
      on a floured surface to rest before shaping, split it in two. Then proceed to shaping and the final rise.

      • Hi Amanda,
        I purchased the sourdough starter from you but I didn’t use it right away. Does that matter? I fed it twice like your instructions said on the paper but it didn’t seem to rise.

        • Hello! You’ll need to go through the entire feeding instructions and feed it over the course of 4 days. It takes some time to activate, and should also be kept in a warm spot. You may find this video helpful.

      • Hi Mercedes, I make two loaves each week and I have had excellent success. To answer your question if I may… what I do is, right after I mix the double ingredients I divide the dough in half and complete the mixing. This way there isn’t any interruptions for the binding that takes place. Nothing has bound together yet. Hope this helps. Cindy Mays.

  51. Sourdough starter ordered! Your bread looks so good, Amanda! I’m going to deep dive into all of your posts and try to learn as much as I can. Question: How long can the starter be stored in the fridge? Like, should I be making bread every week to keep it going? Thanks for all the info!

    • I am am so excited to order your starter and make sourdough for my gluten free husband.

      Do you use bread flour with another flour ? ( i.e. spelt)
      I am just clarifying.

      • Hi! So glad you’re going to start baking!
        To feed the starter you’ll use unbleached all purpose flour.
        For the bread recipe, you’ll use bread flour and other whole grain flour, like you mentioned – spelt.

    • Hi Haley!
      The starter can be stored in the fridge for 7-10 days without baking. Feed it before putting into the refrigerator, and then when you want to bake, I suggest taking out the day prior and feeding it at least twice to make sure it is nice and active.

      • Hi Amanda, it’s me Shannon from the Spicy Radish in Whitemouth, Canada. Your recipe is similar to the one I use and I have had success keeping my starter alive through extended bread baking hiatuses as long as 6 months at a time. With a few consecutive days of feedings, the starter comes back to liveliness and bakes up great loaves.

        • Hi Shannon! Such fond memories of cooking with you and picking vegetables together! You were one of the original reasons I became so interested in sourdough.
          Hope you are well. And so good to know that even after that long of hiatus, your starter still comes back to life!