My Everyday Sourdough Bread Recipe

By Amanda Paa – Updated March 5, 2024
4.88 from 163 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.

Sourdough Bread Boule with a linen

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.

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 72 degrees. It will take longer if your house is cooler.
  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:

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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.
4.88 from 163 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



  • 45 grams active sourdough starter
  • 305 grams filtered water at temperature around 85 to 90 degrees F
  • 370 grams organic bread flour
  • 30 grams organic whole wheat flour*
  • 7 grams fine sea salt


  • 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 5-6 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.


*You can also use whole grain einkorn, spelt, red fife, or khorasan flour.

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April 8, 2020


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  1. Howie

    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

      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.

  2. Olesha Karringten

    5 stars
    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

  3. Marina

    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.

  4. Joe

    5 stars

    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

      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.

  5. Lesley

    5 stars
    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

      So great to hear, Lesley! Thanks for making the recipe.

  6. Liz

    5 stars
    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

      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.

  7. Patricia Suiter

    5 stars
    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

      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.

  8. Kristen

    I don’t have whole wheat flour – can I substitute with the all purpose flour I use to feed my starter?

    • Amanda Paa

      You can just use all bread flour!

  9. Elena

    5 stars
    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

      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!

  10. Linda Wigg

    5 stars
    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

      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.

  11. David Grinvalsky

    5 stars
    Two for two Amanda!
    Great recipe!!

  12. Rita

    5 stars
    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.

  13. Jesse

    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?

  14. Kinsey

    So you do preheat the Dutch over in your oven before baking?

    • Amanda Paa


  15. Abby

    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

      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

        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.

  16. Jamie

    5 stars
    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

      So glad to hear you had baking success, Jamie! Thank you for making the recipe. Enjoy the sourdough journey!

  17. Peggy Powell

    What’s the deal with heating Dutch oven before baking or not.

  18. Joelle Bassit

    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

      Hello! Both top and bottom.

  19. Michelle

    5 stars
    Excellent recipe! The instructions made all the difference. Light and crunchy. Perfect! Thank you!

    • Amanda Paa

      So glad to hear that, Michelle! Happy baking!

  20. Angela Wenger

    I would like to use 100% fresh ground whole wheat flour. Can you help me with this recipe or suggest another?

  21. Bre

    5 stars
    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

      oh, that’s so great to hear Bre! glad you are enjoying this recipe and that it is part of your baking routine.

  22. Jessica Jo

    I would love to try this recipe as the guide is so informative. What’s the hydration in this loaf?

    • Amanda Paa

      Hello! This recipe has a 77% hydration.

  23. Mary Woodward

    5 stars
    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?

  24. Lori

    5 stars
    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

      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.

  25. Gail Martin

    5 stars
    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!!


    • Amanda Paa

      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!

  26. Diane

    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?

  27. Kathie

    What size Dutch oven is best for one loaf?

    • Amanda Paa

      Hi Kathie! You’ll want to use at least a 5 qt dutch oven.

  28. Warren

    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

      Thank you for the kind words, Warren!

  29. Terri

    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.


    • Amanda Paa

      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.

  30. tiffany brookes

    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

      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.

  31. Tara

    Hi! Do you preheat the Dutch oven or do you put the dough in a cold ditch oven then put in oven?

    • Amanda Paa

      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.

  32. Ray

    5 stars
    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

      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`

        5 stars
        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

          Yes, that can certainly happen! You can be liberal with the dusting.

  33. Diane

    5 stars
    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

      Yay, welcome to the sourdough world!

  34. Carla

    5 stars

  35. Tabetha

    5 stars
    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

      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.

  36. Dawn

    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

      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

        5 stars
        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]! :)

  37. Nancy

    5 stars
    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.

  38. Leah

    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

      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.

  39. Rebecca

    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

      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.

  40. Dawn

    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!

  41. Sarah H

    5 stars
    This is my favorite sourdough recipe ☺️

    • Amanda Paa

      love to hear it, Sarah!

  42. Laura Kelsey

    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.

    • Amanda Paa

      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

        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

          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

        Hi! I’m having the same problem. I’m using a scale and using it at its peak

        • Amanda Paa

          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.

  43. Karen Gonfiantini

    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!

    • Amanda Paa

      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

        It did! My first successful sourdough loaf! Thanks for the great tips.

  44. Julie Dowling

    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

    • Amanda Paa

      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!

  45. Jo Fernandez

    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!

    • Amanda Paa

      So happy to hear, that Jo!

  46. Lynn Shwadchuck

    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.

  47. Wendy

    Can you add any seeds to this recipe and if so, when would you add them ?

  48. Kim

    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

      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.

  49. Alla Bern

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

  50. Merrin

    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!

    • Amanda Paa

      i’m so glad this bread gave you a bit of nostalgia!

  51. Brianne

    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!

    • Amanda Paa

      You’re welcome, Brianne! So glad you are enjoying sourdough baking!

  52. Katie

    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?

    • Amanda Paa

      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.

  53. Priscilla

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

    • Amanda Paa

      so glad you are on the sourdough journey, Priscilla!

  54. Kim

    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!

    • Amanda Paa

      Yay, glad you are enjoying the sourdough journey!

  55. Nina

    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

      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.

  56. Erin O.

    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!

    • Amanda Paa

      so glad you are starting your sourdough journey with success!

  57. Amy

    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

      Hi Amy! It’s a 5.5 quart.

  58. Doug Ramsfiekd

    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!

  59. Amanda

    Help why is my bread sticking to my banneton?

    • Amanda Paa

      Mercury Mosaics!

  60. Abigail

    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

      yes, you should use the starter to mix the dough when its at its peak!

  61. Sarah

    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!

    • Amanda Paa

      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!

  62. MariaCristina

    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!

    • Amanda Paa

      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.

  63. Jeremiah

    5 stars
    I use 1 tsp diastolic malt powder to give it a strong rise and adds nice brown crust

  64. Cherie Pilkington

    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?

    • Amanda Paa

      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.

  65. Maureen

    I am unable to find the other recipes. Please help.

    • Amanda Paa

      hello! which recipes are you trying to find? i can help.

  66. Sam

    5 stars
    After years of trials, this sourdough advice was the best and I achieved the perfect loaf!

  67. Anya

    5 stars
    Amazing! It came out picture perfect and absolutely delicious.

  68. Jan

    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

    • Amanda Paa

      Hi Jan! I use my 100% all purpose flour starter when making that recipe. But either would work!

  69. Barry Kirk

    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.

  70. kate

    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.

    • Amanda Paa

      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. :)

  71. Gabbie

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

    • Amanda Paa

      yay, so glad you’ve found a keeper of a recipe!

  72. Beverly Movius

    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

      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!

  73. Bethany Campbell

    Hi. If I double the recipe to make a larger loaf, how much do I add to the baking time?

    • Amanda Paa

      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

        I doubled the recipe and doubled the covered bake time. Larger loaf turned out perfectly!

    • Maria

      I doubled this recipe and doubled the covered baking time. My larger load turned out perfectly!

  74. Amanda

    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

      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!

  75. Goldie

    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

      yay! that’s so great to hear. so glad it works well for you. send me a pic of your loaf next time!

  76. Bridgette James

    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?

    • Amanda Paa

      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.

  77. Jane

    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,


    • Amanda Paa

      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.

  78. Elena

    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

      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.

  79. Frannie

    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

      Hello! My sourdough starter is not gluten-free, and the recipes are made with regular flour.

  80. Kelly

    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

      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

        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.

  81. Caroline Sanchez

    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

      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.

  82. Angela Yeung

    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? :(

  83. Betty Nesmith

    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.

  84. Katrina

    Are there any problems with doubling this recipe and splitting in two loaves for the final rise?

    • Amanda Paa

      You can definitely double! Results are great, too.

      • Katrina Waddy

        Thank you for the quick reply!

  85. Melissa

    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

      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.

  86. Geri Patton

    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

      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

        Can I final proof in fridge again after shaping?? Thanks

        • Amanda Paa

          Yes, you certainly can!

  87. Isabel Kelly

    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

      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.

  88. Clarissa

    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

      Hello! We have a Blue Star range, and love it.

  89. Khairiyah

    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.

  90. Brittany

    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

      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.

  91. Beth

    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

      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.

  92. Cindy

    Amanda- how do you store your bread? Thanks!

    • Amanda Paa

      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.

  93. Cassie

    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

      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

        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!

  94. Lise

    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

      Hi Lise!

      You do not have to preheat the dutch oven. I’ve found no difference in oven spring when testing both ways.

  95. Jane

    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

      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.

  96. Sheri Nix

    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

      yay, hope you love it!

  97. Emily

    Can we use all purpose flour if we don’t have bread flour? Thanks for all the detail, super helpful!

  98. Denver New Baker

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

    • Amanda Paa

      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!

  99. Mercedes Kulkarni

    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

      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

        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

        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

          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.

  100. Haley

    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

      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

        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

          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

      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

        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.