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Closeup overhead view of 2 loaves of sourdough bread sitting on a white marble table

Homemade Sourdough Bread Recipe (with Starter)

Real sourdough is a fermented bread loaf made with just flour and water. Everything else you add is just for your flavor and texture preferences! This dough is super easy to make and very forgiving. Never shy away from bread-making again after using this recipe.

Course Side Dish
Keyword Sourdough bread, starter
Prep Time 1 day 8 hours
Cook Time 45 minutes
Servings 14 Slices

Ingredients

  • 2 cups Sourdough Starter Ripe (fed at least 5-12 hours ago and bubbly)
  • 3 cups Einkorn Wheat
  • 2 cups Water
  • 2 cups All-purpose Flour
  • 1 tbsp Salt
  • 1 tbsp Olive Oil

Instructions

PREP (The day before you want to make the bread)

  1.  In the morning, feed your starter to prep it for a high rise.

  2. About 10-12 hours later, add 3 cups of Einkorn Wheat, 2 cups of starter, and 2 cups of water to a seperate bowl.

REST

  1. Cover the bowl in plastic wrap and leave on the counter overnight.

  2. BULK FERMENTATION NOTE: The next morning, feel free to taste-test or smell for the sourness you like. I like to ferment for about 14 hours which gives a slight sour tang. 24 hours will give you a very traditional sour flavor.

    This stage is very forgiving, but note that any variations in flour type and time may require adjustments in how much flour and water is used since this is a living community feeding on the flour.

KNEAD

  1. After 12-24 hours, add the all purpose flour and knead.

    *If you have time, rest your dough for 30 minutes for the autolyse process.

  2. Once the flour is fully blended, add the salt and olive oil and knead again.

  3. Transfer the dough to a floured or oiled surface to prevent sticking. Knead and fold like an envelope by flattening the dough, folding inward 3 times on all sides, then wrapping with the fourth fold.

    *Floured surface: if your dough is very wet (you'll know it's wet if it sticks to your hands)

    *Oiled surface: if it's a more dry dough

REST

  1. Cover all sides of the dough with flour. Let the dough rest for another 4 hours in a new bowl.

    *I like to cover the new bowl with parchment paper to prevent any sticking.

PREP OVEN

  1. Create a water bath for your oven and place on lowest oven rack.

  2. Put a covered dutch oven on the oven’s middle rack.

  3. Preheat oven to 475 degrees for 30 minutes (up to an hour) with the water bath and dutch oven inside.

BAKE

  1. Transfer dough to the preheated dutch oven and score the top of the dough with a knife in the shape of a cross. Cover the dutch oven again. Reduce oven temperature to 450 degrees.

  2. Bake in the covered dutch oven for 30 minutes.

  3. Remove the lid and bake uncovered for an additional 15 minutes (total baking time is 45 minutes).