My Everyday Sourdough Bread Recipe
By Amanda Paa – Updated March 5, 2024
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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.
Sourdough Bread for Beginners
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 6 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 and spelt sourdough recipes.
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 or purchasing mine so you can get baking right away instead of spending several weeks getting your started. You’ll be able to use to make sourdough english muffins, sourdough cinnamon rolls, and lots of sourdough discard recipes!
I 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 and this Sourdough Starter video. Both 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.
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
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.
- Mix the dough, until shaggy.
- 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.
- 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.
- 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 72 degrees. It will take longer if your house is cooler.
- 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.
- Then the dough will sit in a banneton (fancy name for a bread basket) for another 2ish hours for it’s final rise.
- 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.
- Then, BAKE in a dutch oven, and await your golden loaf of sourdough!
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:
- Sourdough Videos
- Top 10 Sourdough Starter Tips
- Honey Walnut Sourdough Bread
- Whole Wheat Sourdough Bread
- Jalapeno Cheddar Sourdough Bread
Yield: 1 loaf
Ingredients
- 50 grams active sourdough starter
- 305 grams filtered water at temperature, around 85 to 90 degrees F
- 370 grams bread flour
- 30 grams whole wheat flour*
- 7 grams fine sea salt
Equipment
Instructions
- In a large bowl, mix starter and water with a fork, until starter is dispersed. Add flours, 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.
- Once rested, add salt to top of dough and liberally knead the dough for two minute. Then perform your 1st of stretch and folds. Let rest for 30 minutes.
- Then perform your 2nd set. Let rest for 30 minutes. Then perform your 3rd set. Let rest for 30 minutes. Then perform your 4th and final set. 4 sets of stretch and folds, 30 minutes apart. Here is a video of how to do a stretch and fold. It is easy!
- After those stretch and folds are completed, you will let the dough finish its bulk ferment. This means letting the dough rise on the counter for around 6-7ish hours total (from 1st set of stretch and folds) if your house is around 72 degrees. It will take more time if it is cooler, or less time if it warmer. Your dough is finished proofing when: it has risen about 75% (not quite doubled in size), has a glossy top and is puffy, with a bubble or two around the edges of the bowl/bucket. It should jiggle a bit as well when you shake it. These are the signs to look for, rather than going off of time. Time is a general notation because the temperature of water you used and air temperature will be different for everyone.
- Now 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 the video below to learn how to shape it into a round boule.
- Once shaped, use a bench scraper to put the dough into a banneton (proofing basket) that has been liberally dusted with rice flour, seam side of the dough facing up (so the top of the dough is what is touching the bottom of banneton) when it is placed in banneton.
- 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 the banneton with dough, in a plastic bag or covered with a shower cap (this ensures the dough will not dry out) 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 with dutch oven in it 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 it!). 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, turn heat down to 430 degrees F, 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.
Notes
*You can also use whole grain einkorn, spelt, red fife, or khorasan flour.
Did you make this?
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April 8, 2020
Howie
January 7, 2024
Hi! Long time reader, first time commenter.
I’ve been making this recipe for over a year now and love the flavor. My main problem still is oven spring. I think i let it rise on the counter too long overnight for the first rise so im going to try out the fridge method for the second rise instead. My question is whether it needs to rest from the fridge or if it goes immediately into the hot dutch oven. Also, how critical is it to use a ceramic dutch oven as opposed to a stainless steel one? Couod that also be affecting my oven spring?
Amanda Paa
January 7, 2024
Hi Howie! A few things, I would try the final rise in the fridge for better control on the proofing, which result in better oven spring. Also, a cast iron dutch oven (this is my favorite affordable option) retains heat much better than stainless steel, so that is affecting your oven spring as well.
Olesha Karringten
January 6, 2024
This is one of the easiest recipes it is so good I absolutely love it and it’s very dependable and reliable. Sometimes I switch out some of the wholewheat for rye (only after the autolyse ) only thing that i would find helpful would be bulk forment time after all stretch and folds …. I feel like a temp chart with the time you need after would help or some pics …. Because occasionally i am needing more or less time but i cant see it i only can tell after i bake
Marina
January 6, 2024
Hello! I have been baking bread for years. I got into it after I received as a gift can four cashes book flower, water east salt. It uses much of the same methodology as you describe in this recipe, with few minor differences. So, here are my questions:
1. What are the technical specs (numbers) of the bread flour you are using?
2. Why do you use rice flour to dust the basket?
3. The recipe calls for using an oval proofing basket. Does it mean you have an oval cast iron Dutch oven that you bake it in? In the picture it looks like the bread was round. I have always used a round proofing basket with a round 5 quart Dutch oven.
Also, when I put the dough ball in the proofing basket, I placed it seem down. If you place it seem up, wouldn’t that Gas escape while it’s proofing?
Thank you for your reply.
Joe
January 5, 2024
Hi,
Thanks for the recipe. I made my first sourdough with it. It was very good but felt very dense. I think I failed to knead it long enough as it didn’t hold a ball shape very well.
Do you have any recommendations for how to convert this into a cheddar and garlic boule? Would I need to modify any water content if I used fresh garlic? Thank you!
Amanda Paa
January 5, 2024
Hi Joe! You could use my Jalapeno Cheddar Sourdough recipe, and leave out the jalapenos. Add fresh garlic at same time you add the cheddar. You wouldn’t need to modify water.
Lesley
January 3, 2024
I’ve tried many recipes and this is the most fool-proof recipe I’ve tried! It’s now my go-to. Super easy to follow and doesn’t require unnecessary steps. Thank you so much!!!
Amanda Paa
January 4, 2024
So great to hear, Lesley! Thanks for making the recipe.
Liz
December 29, 2023
Hi! I’ve tried this recipe and the Jalapeño & cheddar several time and love them! But I was wondering if you preheat your dutch oven? I haven’t tried the recipes without preheating, but I don’t preheat my dutch oven for 1 hour like I use to either.
Amanda Paa
December 30, 2023
hello! i just preheat my dutch oven in the oven until it reaches the temp the recipe calls for. i do not preheat for an hour.
Patricia Suiter
December 22, 2023
I make this loaf every week and have it memorized by now. It’s so easy and a great recipe for beginners. I have added jalepeno and cheese to it for a lovely alternative version. I was really intimidated by sourdough at first but after making this for a few years now, i can whip this up in my spare time and know the look and feel of when to move to the next step. thank you for your helpful videos and tips!
Amanda Paa
December 22, 2023
Yay, that’s so great to hear Patricia! I do have a recipe for Jalapeno Cheddar Sourdough if you wanted to follow that, too! Enjoy your next bakes.
Kristen
December 6, 2023
I don’t have whole wheat flour – can I substitute with the all purpose flour I use to feed my starter?
Amanda Paa
December 6, 2023
You can just use all bread flour!
Elena
November 25, 2023
Thank you for this recipe, the result is always amazing! Question – if using freshly milled flour – what type or what combination of wheat berries would you use for this recipe?
Amanda Paa
November 26, 2023
Hi Elena! I’m so glad you enjoy this recipe! I’ve made my whole wheat sourdough before with fresh milled flour according the recipe, that may help you!
Linda Wigg
November 13, 2023
Hello Thank you! Your recipe and instructions are simple and understandable. However, I wondered, do you bake the dough straight from the fridge or let it come to room temp first? Thanks again.
Amanda Paa
November 13, 2023
Hi Linda! Yes, straight from fridge to scoring to oven. You do not want to let it warm to room temp as room temp dough is difficult to score, and you also risk overproofing.
David Grinvalsky
November 12, 2023
Two for two Amanda!
Great recipe!!
Rita
October 29, 2023
This is the best most authentic sourdough I’ve made so far! Crisp crust soft crumb. Found it a little wet but it baked up beautifully.
Jesse
October 24, 2023
Hi Amanda. Your tutorials and exuberance have my confidence level peaking. But I do have a question. When I feed my starter a few times to activate prior to using, do I discard before every feeding? And how frequent should the feedings be?
Amanda Paa
October 24, 2023
hi jesse! yes, that is correct; you will discard every time before feeding. this post, sourdough starter tips for beginners will help answer a lot of your questions!
Kinsey
October 19, 2023
So you do preheat the Dutch over in your oven before baking?
Amanda Paa
October 19, 2023
Yep!
Abby
October 16, 2023
I’d like to add garlic powder and fresh rosemary to this. At what point do you recommend adding and do you have ideas on how much? Thanks!
Amanda Paa
October 16, 2023
Hi Abby! You could mix garlic powder in when you add the flour; I’d start with a 1/2 teaspoon. And then rosemary in on the 3rd set of stretch and folds, maybe a tablespoon of minced fresh rosemary. Start there and see if that is flavorful enough for you!
Abby
October 16, 2023
Awesome, thanks so much! I made your jalapeno cheddar recipe a few days ago and it was a huge hit! Looking forward to trying this one.
Jamie
September 6, 2023
Miss ma’am, may I please thank you from the bottom of my baking heart. An open crumb sourdough is something I have been trying to achieve for nearly a year. Countless recipes and countless failures. This recipe worked for me the very first time I tried it, and the second time. Im overjoyed that I finally feel successful, thank you so much for sharing this recipe with us all. 🙏🏽 10/10, everyone try it! If this is the one comment you see or read, this is a sign, go feed your starter and make this bread!!!!!
Amanda Paa
September 6, 2023
So glad to hear you had baking success, Jamie! Thank you for making the recipe. Enjoy the sourdough journey!
Peggy Powell
July 20, 2023
What’s the deal with heating Dutch oven before baking or not.
Joelle Bassit
June 21, 2023
Hello , just wanted to check when heating the oven before hand, do you use the top and bottom or just the bottom oven?
Amanda Paa
June 21, 2023
Hello! Both top and bottom.
Michelle
June 14, 2023
Excellent recipe! The instructions made all the difference. Light and crunchy. Perfect! Thank you!
Amanda Paa
June 14, 2023
So glad to hear that, Michelle! Happy baking!
Angela Wenger
June 7, 2023
I would like to use 100% fresh ground whole wheat flour. Can you help me with this recipe or suggest another?
Amanda Paa
June 7, 2023
Hi Angela! Here are some tips and recipe about baking with fresh milled flour for sourdough.
Bre
May 17, 2023
This has been my go-to recipe for many years! It always turns out perfectly! Thank you for sharing your wealth of knowledge!
Amanda Paa
May 17, 2023
oh, that’s so great to hear Bre! glad you are enjoying this recipe and that it is part of your baking routine.
Jessica Jo
April 9, 2023
I would love to try this recipe as the guide is so informative. What’s the hydration in this loaf?
Amanda Paa
April 9, 2023
Hello! This recipe has a 77% hydration.
Mary Woodward
April 4, 2023
I am new to sourdough and this is the 3rd recipe I have tried and it has been my favorite! The dough was not as wet as some of the previous recipes. The refrigerator proof enhanced the flavor as well. What size banneton do you use for your breads?
Amanda Paa
April 5, 2023
That’s wonderful to hear, Mary! I use a 8.5 inch round banneton, or a 10×6 oval banneton.
Lori
April 3, 2023
My first try with sourdough and it turned out great!! Will be using this recipe weekly :)
Do you know the nutritional information for this bread once prepared?
Thank you!
Amanda Paa
April 3, 2023
that’s great to hear, Lori! i do not have nutritional information for the bread, but i believe you can type “free nutritional calculator” into google and find programs that will do it for you.
Gail Martin
March 15, 2023
After years and years of hockey puck bread I final DID IT!
I read your recipe and watched your videos.
Convinced you were making it look easier than it really was.
10 hours later I had my loaf. I sent a photo to my 18-year-old daughter at work, and she said it looked amazing.
You don’t get a lot of compliments from an 18-year-old, so I cut up bread, drove the mile to her work and delivered it to her and her friends. They LOVED it!!
Before I got home, my phone blew up with photos of them enjoying their bread.
Thank you for a wonderful recipe and your videos!!
Cheers
Amanda Paa
March 16, 2023
So glad to hear this Gail! Sounds like you are on your way to baking lots of sourdough in the near future at the request of your daughter!
Diane
March 9, 2023
Hi -made this again today, but the crust didn’t get crunchy, it’s really soft. It’s a deep brown, so I didn’t want to leave it in the oven longer. Thoughts on what went wrong?
Kathie
March 2, 2023
What size Dutch oven is best for one loaf?
Amanda Paa
March 2, 2023
Hi Kathie! You’ll want to use at least a 5 qt dutch oven.
Warren
February 16, 2023
Amanda, just found your Pinterest site….WOW! What a wonderful, straightforward & informative site. Thank you for sharing your knowledge & tips with all of us. Yes, bread baking in an ever evolving event, and as you say, not two loaves will ever be exactly the same. Thank you.
Amanda Paa
February 17, 2023
Thank you for the kind words, Warren!
Terri
February 14, 2023
Hi I thought your video was very well done. Your explanation was clear and concise. Thank you so much for making. I have 2 questions for you. 1) we live in a rural area so rely on a well which is softened by salt. Could that impact the health of my starter? I have a starter which has been fed twice daily for a couple weeks. Stil not quite doubling in a warm room. 2) you show in the video white winter wheat. That is a whole wheat flour but the recipe uses bread flour with a small amount of whole wheat. Thank you for the clarification.
Terri
Amanda Paa
February 15, 2023
Hi Terry! Yes, the salt will in your water inhibits yeasts and acid formation, therefore your starter will suffer and not rise. I only use filtered water to feed my starter. As for the flour, I feed my starter organic all-purpose flour, and the bread recipe itself uses bread flour and whole wheat.
tiffany brookes
February 12, 2023
I was confused on the timings you gave for letting your bread bulk Fremont in the fridge.
From the description above, I was under the impression you finish your four folds over two hours, then put it in the fridge to bulk Frement, then bring it out to shape it.
But reading the comments below it seems I mis understood. Bulk Frement on the counter for 6 hours , then shape it , then put in the fridge ? Is that right ?
Amanda Paa
February 12, 2023
yes, you bulk ferment on the counter. times are approximate, as the finish of bulk fermentation will depend on the temperature of water you used and the temperature in your home. it is best to go on signs from the dough, like nearly doubling in size, having a slightly domed top, seeing small bubbles on the sides of container, and maybe a few bubbles on top of dough.
Tara
February 8, 2023
Hi! Do you preheat the Dutch oven or do you put the dough in a cold ditch oven then put in oven?
Amanda Paa
February 8, 2023
Hello! You can really do either, and have great results. I find for beginners that a cold start is a bit easier because you aren’t working with the hot dutch oven. A preheated dutch oven will give you a slightly better rise, if proofing has been done correctly.
Ray
February 6, 2023
I made this with organic whole grain spelt flour and, in spite of making a couple of mistakes (trying my banneton without its cloth cover and not doing the final 430 degree bake), it turned out great.
Amanda Paa
February 6, 2023
Great! If you use rice flour to coat your banneton, it should work great without your cloth cover since rice flour is non-glutinous therefore will not stick to glutenous bread.
Ray`
February 10, 2023
I did use rice flour but evidently I didn’t get enough in the spaces between the rings. I will likely try without the cloth cover again but with more attention to the dusting. Thank you very much for your response!
Amanda Paa
February 10, 2023
Yes, that can certainly happen! You can be liberal with the dusting.
Diane
January 21, 2023
This was the first recipe I did after getting the starter from you. It was almost perfect!! I still have some things to learn, but you have made this so easy. I can’t wait to make more bread this year!
Amanda Paa
January 22, 2023
Yay, welcome to the sourdough world!
Carla
January 14, 2023
Rd
Tabetha
November 17, 2022
I love this! I’ve made it 4 times now and it’s a very forgiving and delicious recipe. I was wondering if I could double the recipe to make a huge loaf? And is there a good way to slice the bread? Between the crust and the very pillowy center, I find myself squishing the bread a lot to slice it.
Amanda Paa
November 17, 2022
Yes, you can double, but I would suggest splitting it into two loaves for handleability!And great question, here’s a video I filmed about the best way to cut sourdough bread.
Dawn
November 5, 2022
This is a wonderful recipe! I am having a difficult time with scheduling it, though, with so many steps. Do you have any rough baking schedules so I can see how this all fits into a day without setting alarms to get up at 3am to do a step? I’m having a hard time getting my starter to be ready at a time that ends up working for the bake time.
Amanda Paa
November 6, 2022
Sure! Here is a rough schedule, very much dependent on the temperature in your kitchen. (Cold kitchens, dough will taken longer to rise, warm kitchen, dough will rise faster.)
9am: Feed Starter
2ish pm: Mix dough, let rest for 30 minutes for autolyse.
2:30: Initial mix and first set of stretch and folds. Let rest 30 min.
3ish pm: 2nd set
3:30: 3rd set
4pm: 4th set, then it will go through the rest of its bulk fermentation on counter.
When it has risen about 70%, not quite double, and has a few bubbles on top, has somewhat domed on top, your bulk fermentation is complete, which should be in the evening around 9pm if your kitchen is about 70 degrees.
9pm ish: Shape your dough and put into banneton. Put into refrigerator with shower cap on top or inside a plastic bag so that it doesn’t dry out. Let it go through its final rise in fridge overnight.
Next morning: 9am ish: Bake bread.
Dawn
November 6, 2022
Thanks so much!! I will try it. I think my problem was I was leaving it on the counter overnight, and it was overproofing by the time I woke up the next day. I need to put it in the FRIDGE [face palm]! :)
Nancy
October 8, 2022
It worked out perfectly, I’ll keep working on it ( was only second time trying sourdough and first time with this recipe/method). I will definitely keep practicing with this recipe! Thank you for making it easy and understandable.
Leah
October 4, 2022
Could you lay out a baking schedule for an AM bake and a PM bake including the times of when you feed your starter (obviously the time will vary based on everyone’s room temperature and climate) but, it would be a super helpful guide!
Amanda Paa
November 6, 2022
Sure! Here is a rough schedule, very much dependent on the temperature in your kitchen. (Cold kitchens, dough will taken longer to rise, warm kitchen, dough will rise faster.)
9am: Feed Starter
2ish pm: Mix dough, let rest for 30 minutes for autolyse.
2:30: Initial mix and first set of stretch and folds. Let rest 30 min.
3ish pm: 2nd set
3:30: 3rd set
4pm: 4th set, then it will go through the rest of its bulk fermentation on counter.
When it has risen about 70%, not quite double, and has a few bubbles on top, has somewhat domed on top, your bulk fermentation is complete, which should be in the evening around 9pm if your kitchen is about 70 degrees.
9pm ish: Shape your dough and put into banneton. Put into refrigerator with shower cap on top or inside a plastic bag so that it doesn’t dry out. Let it go through its final rise in fridge overnight.
Next morning: 9am ish: Bake bread.
Rebecca
August 16, 2022
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.
Amanda Paa
August 16, 2022
Yes, this recipe is for using bread flour. All-purpose is not as strong, therefore will not absorb the amount of water called for in this recipe, leading to wet dough. If you only have all-purpose flour, you’ll want to use my All-Purpose Flour Sourdough Bread recipe.
Dawn
July 16, 2022
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!
Sarah H
June 6, 2022
This is my favorite sourdough recipe ☺️
Amanda Paa
June 6, 2022
love to hear it, Sarah!
Laura Kelsey
May 31, 2022
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.
Amanda Paa
June 2, 2022
Hi Laura! Are you using your starter when it’s at its peak to mix the dough? Are you using a scale to feed and discard your starter?
Laura
June 7, 2022
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!
Amanda Paa
August 4, 2022
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.
Hannah Manning
August 4, 2022
Hi! I’m having the same problem. I’m using a scale and using it at its peak
Amanda Paa
August 4, 2022
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.
Karen Gonfiantini
April 25, 2022
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!
Amanda Paa
April 27, 2022
Hi Karen! A plastic bag is best to avoid the top drying out. If you have to use a cloth, it should be quite damp. Hope it turned out okay!
Karen Gonfiantini
April 27, 2022
It did! My first successful sourdough loaf! Thanks for the great tips.
Julie Dowling
April 19, 2022
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
.
Amanda Paa
April 20, 2022
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!
Jo Fernandez
April 5, 2022
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!
Amanda Paa
April 5, 2022
So happy to hear, that Jo!
Lynn Shwadchuck
March 27, 2022
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.
Wendy
March 19, 2022
Can you add any seeds to this recipe and if so, when would you add them ?
Amanda Paa
March 19, 2022
Hi Wendy! I have a Seeded Sourdough Bread recipe that sounds like what you are wanting to make!
Kim
March 8, 2022
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!
Amanda Paa
March 8, 2022
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.
Alla Bern
February 26, 2022
This recipe looks amazing. Can I use all purpose flour instead of bread flour since I don’t have bread flour at home.
Amanda Paa
February 27, 2022
hello! you’ll want to use this all purpose flour sourdough bread recipe if you don’t have any bread flour.
Merrin
February 19, 2022
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!
^_^
Amanda Paa
February 19, 2022
i’m so glad this bread gave you a bit of nostalgia!
Brianne
February 17, 2022
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!
Amanda Paa
February 17, 2022
You’re welcome, Brianne! So glad you are enjoying sourdough baking!
Katie
February 15, 2022
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?
Amanda Paa
February 15, 2022
So glad you enjoy this recipe, Katie! If you wanted to add dry spices, I like to do so in the 2nd set of stretch and folds.
For larger ingredients that have moisture, this Jalapeno Cheddar Sourdough would be a good guide and insight.
Priscilla
February 9, 2022
Delicious!! The instructions are easy to follow because well explained and the videos are so helpful!! Will be making again and again!
Amanda Paa
February 10, 2022
so glad you are on the sourdough journey, Priscilla!
Kim
February 1, 2022
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!
Amanda Paa
February 2, 2022
Yay, glad you are enjoying the sourdough journey!
Nina
January 18, 2022
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?
Amanda Paa
January 18, 2022
Hi! Don’t add more water, it should be wet. As you do each set of stretch and folds, it will get tackier and smoother, and less sticky. Here is a video of the initial mixing of sourdough.
Erin O.
January 17, 2022
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!
Amanda Paa
January 17, 2022
so glad you are starting your sourdough journey with success!
Amy
January 15, 2022
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
Amanda Paa
January 15, 2022
Hi Amy! It’s a 5.5 quart.
Doug Ramsfiekd
January 14, 2022
Your recipes are great. I enjoy your writing and your obvious energy. Very clear and precise instructions that really are helpful. Thank you!
Amanda
December 14, 2021
Help why is my bread sticking to my banneton?
Amanda Paa
August 29, 2022
Mercury Mosaics!
Abigail
December 14, 2021
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!!
Amanda Paa
December 14, 2021
yes, you should use the starter to mix the dough when its at its peak!
Sarah
October 31, 2021
What do you suggest is the best way of storing or gifting a loaf while keeping the crusty crispy & crackly?! Thanks for the help!
Amanda Paa
October 31, 2021
Hi Sarah! I store the uncut bread with a linen draped over the top, not tightly, until I’m ready to gift it. The day I am going to gift it, I gift wrap the sourdough bread using this method with parchment and twine, adornments, to gift wrap the bread!
MariaCristina
September 19, 2021
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!
Amanda Paa
September 19, 2021
Yay, thank you for your kind words and I’m so glad you are on your way to baking delicious sourdough! Love hearing that your first loaf was successful.
Jeremiah
September 19, 2021
I use 1 tsp diastolic malt powder to give it a strong rise and adds nice brown crust
Cherie Pilkington
September 6, 2021
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?
Amanda Paa
September 7, 2021
Hi Cherie! Is it warm in your area? It could be that the higher summer temperatures have you overproofing the loaf a bit, which would cause the spreading.
Maureen
September 1, 2021
I am unable to find the other recipes. Please help.
Amanda Paa
September 2, 2021
hello! which recipes are you trying to find? i can help.
Sam
August 25, 2021
After years of trials, this sourdough advice was the best and I achieved the perfect loaf!
Anya
August 2, 2021
Amazing! It came out picture perfect and absolutely delicious.
Jan
July 18, 2021
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
Amanda Paa
July 18, 2021
Hi Jan! I use my 100% all purpose flour starter when making that recipe. But either would work!
Barry Kirk
July 5, 2021
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.
kate
June 30, 2021
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.
Amanda Paa
July 1, 2021
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. :)
Gabbie
June 29, 2021
This is my new go-to sourdough recipe! It came out with a great crust and bubbles. Super happy with this loaf!
Amanda Paa
June 30, 2021
yay, so glad you’ve found a keeper of a recipe!
Beverly Movius
March 25, 2021
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!
Amanda Paa
March 26, 2021
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!
Bethany Campbell
March 11, 2021
Hi. If I double the recipe to make a larger loaf, how much do I add to the baking time?
Amanda Paa
March 11, 2021
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.
Maria
April 22, 2021
I doubled the recipe and doubled the covered bake time. Larger loaf turned out perfectly!
Maria
April 22, 2021
I doubled this recipe and doubled the covered baking time. My larger load turned out perfectly!
Amanda
February 9, 2021
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!
Amanda Paa
February 10, 2021
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!
Goldie
February 8, 2021
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!
Amanda Paa
February 9, 2021
yay! that’s so great to hear. so glad it works well for you. send me a pic of your loaf next time!
Bridgette James
February 7, 2021
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
Amanda Paa
February 8, 2021
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.
Jane
January 30, 2021
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
Amanda Paa
January 31, 2021
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.
Elena
January 20, 2021
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?
Amanda Paa
January 21, 2021
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.
Frannie
January 8, 2021
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.
Amanda Paa
January 12, 2021
Hello! My sourdough starter is not gluten-free, and the recipes are made with regular flour.
Kelly
December 3, 2020
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!
Amanda Paa
December 4, 2020
Hi Kelly! Happy to have you here and so great that you acquired a starter! I use a 5 quart dutch oven. This post has a lot of my favorite tools and links to them.
Kelly
December 7, 2020
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.
Caroline Sanchez
November 12, 2020
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!
Amanda Paa
November 12, 2020
hi Caroline! i like the bit of flavor depth the whole wheat gives the loaf. you can make it with all bread flour if you’d like.
Angela Yeung
September 27, 2020
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? :(
Betty Nesmith
August 25, 2020
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.
Amanda Paa
August 25, 2020
Hi Betty! You can convert grams to ounces, here: https://www.rapidtables.com/convert/weight/gram-to-ounce.html
Katrina
August 3, 2020
Are there any problems with doubling this recipe and splitting in two loaves for the final rise?
Amanda Paa
August 3, 2020
You can definitely double! Results are great, too.
Katrina Waddy
August 3, 2020
Thank you for the quick reply!
Melissa
July 22, 2020
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?
Amanda Paa
July 23, 2020
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.
Geri Patton
July 18, 2020
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
Amanda Paa
July 19, 2020
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.
Geri Patton
July 19, 2020
Can I final proof in fridge again after shaping?? Thanks
Amanda Paa
July 20, 2020
Yes, you certainly can!
Isabel Kelly
July 17, 2020
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!!
Amanda Paa
July 17, 2020
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.
Clarissa
July 10, 2020
Beautiful yummy looking sourdough, I will try this, thank you for your time and recipe! What a beautiful stove, what kind is it, please?
Amanda Paa
July 10, 2020
Hello! We have a Blue Star range, and love it.
Khairiyah
May 28, 2020
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.
Brittany
May 18, 2020
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?
Amanda Paa
May 18, 2020
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.
Beth
May 13, 2020
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!
Amanda Paa
May 18, 2020
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.
Cindy
May 1, 2020
Amanda- how do you store your bread? Thanks!
Amanda Paa
May 2, 2020
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.
Cassie
April 28, 2020
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!
Amanda Paa
April 28, 2020
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.
Cassie
April 28, 2020
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!
Lise
April 24, 2020
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!
Amanda Paa
April 24, 2020
Hi Lise!
You do not have to preheat the dutch oven. I’ve found no difference in oven spring when testing both ways.
Jane
April 22, 2020
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!
Amanda Paa
April 22, 2020
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.
Sheri Nix
April 16, 2020
Hi Amanda, I’m making this sourdough bread recipe today with my homemade starter! I’ll let you know when it’s done!
Amanda Paa
April 16, 2020
yay, hope you love it!
Emily
April 15, 2020
Can we use all purpose flour if we don’t have bread flour? Thanks for all the detail, super helpful!
Denver New Baker
April 14, 2020
For those of us who don’t have a kitchen scale, can you approximate amounts in cups? Thank you!
Amanda Paa
April 15, 2020
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!
Mercedes Kulkarni
April 12, 2020
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?
Amanda Paa
April 12, 2020
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.
Cindy Mays
February 19, 2021
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.
Tatyana
April 2, 2021
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.
Amanda Paa
April 22, 2021
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.
Haley
April 10, 2020
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!
Amanda Paa
April 12, 2020
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.
Shannon
April 12, 2020
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.
Amanda Paa
April 12, 2020
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!
Wanda Rabdgaard
April 30, 2020
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.
Amanda Paa
May 1, 2020
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.