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Hey there, new baker! Welcome to my Beginner’s Guide to Baking Sourdough Bread. My name is Emilly Connolly, and I’m excited to help you get started on your sourdough journey.

Baking sourdough bread can feel like an intimidating task, but with a little guidance and practice, you’ll be well on your way to baking delicious loaves in your own kitchen.

In this guide, you’ll find everything you need to know to create your own sourdough starter, bake your first loaf, and troubleshoot any issues that may arise.

From tips and tricks to recipes and guides, I’ve got you covered. And if you ever have any questions or need extra support, don’t hesitate to reach out. I’m here to help you every step of the way.

So, are you ready to dive in and start baking? Let’s get started with creating your own sourdough starter.

Choosing the Right Flour for Sourdough Bread

One of the most important factors in making delicious sourdough bread is choosing the right flour. The flour you choose will affect the taste, texture, and overall quality of your bread.

In this section, I’ll provide some guidance on selecting flour for your sourdough bread.

Types of Flour for Sourdough Bread

There are many types of flour available for making sourdough bread, but let’s focus on these essential ones:

  • Bread Flour: Bread flour is a high-protein flour that’s ideal for making bread. It has a high gluten content, which helps to give your sourdough bread its signature chewy texture.
  • All-Purpose Flour: All-purpose flour is a versatile option that can be used for many types of baking. It has a lower protein content than bread flour and can produce a softer, more tender crumb in your bread.
  • Whole Wheat Flour: Whole wheat flour is an excellent choice for those looking for a more nutritious option. It contains all parts of the wheat grain, including the bran and germ, which provide additional nutrients and flavor. Whole wheat flour can produce denser, nuttier bread.

Factors to Consider When Selecting Flour

When selecting flour for your sourdough bread, here are some essential factors to keep in mind:

  • Protein Content: As I mentioned earlier, the protein content of your flour is crucial for the texture of your bread. Bread flour has the highest protein content, followed by all-purpose, and then whole wheat flour.
  • Freshness: The freshness of your flour can impact the flavor and aroma of your bread. Make sure to use fresh flour and avoid keeping it for too long.
  • Brand: Different brands of flour can produce different results in your bread. It’s worth experimenting with different brands to find the one that works best for you.
  • Gluten Sensitivity: If you’re gluten-sensitive, you can use gluten-free flour alternatives such as rice flour, almond flour, or chickpea flour instead of wheat flour.

Selecting the right flour is key to making delicious sourdough bread. Experiment with different types and brands of flour to find the perfect combination for your taste preferences.

Creating a Sourdough Starter from Scratch

Making your own sourdough starter from scratch is easier than you might think. All you need are a few simple ingredients, patience, and a bit of TLC. Here are the steps to follow to create a sourdough starter:

  1. Combine equal parts flour and water in a glass jar. Use filtered water if possible, as chlorine can hinder the growth of the wild yeast needed for the starter.
  2. Mix the flour and water until well combined, then cover the jar loosely with a lid or kitchen towel. This allows airflow and prevents the accumulation of pressure that could cause the jar to burst.
  3. Leave the jar in a warm, draft-free place for 24 hours. A temperature range of 70-85°F is ideal, as this is the range where wild yeast thrives.
  4. After 24 hours, take a look at your starter. You should see some small bubbles forming on the surface of the mixture.
  5. Over the next few days, continue to “feed” your starter by discarding about half of the mixture and adding fresh flour and water. This helps to build up the population of wild yeast and lactic acid bacteria in the mixture.
  6. As your starter becomes more active, you may notice it doubling in size within a few hours of each feeding. This is a good sign that it’s ready to be used in baking.

It’s important to note that creating a sourdough starter is a bit of an experiment and can vary depending on factors like temperature and humidity.

Be patient and persistent, and don’t be discouraged if it takes a few tries to get your starter just right. Once you have a healthy, active starter, you can use it to make delicious, tangy sourdough bread for years to come.

Mixing and Kneading the Dough

Now that we have our sourdough starter, it’s time to start making bread! The first step is to mix and knead the dough.


Here are the ingredients you’ll need to make sourdough bread:

  • 500g of flour
  • 350ml of water
  • 150g of sourdough starter
  • 10g of salt

Mixing the Dough

  1. In a large mixing bowl, add the flour and salt.
  2. Add the water and sourdough starter and mix everything together with your hands until the dough comes together.
  3. Cover the bowl with a damp towel or plastic wrap and let it sit for 30 minutes to an hour.

Kneading the Dough

Kneading the dough is an important step in the bread-making process. It helps to develop the gluten in the dough and create a smooth, elastic texture.

  1. Turn the dough out onto a lightly floured surface.
  2. Use the heel of your hand to push the dough away from you, then fold it back onto itself.
  3. Give the dough a quarter turn and repeat the process for about 10-15 minutes, or until the dough is smooth and elastic.
  4. Return the dough to the bowl, cover it, and let it rest for an hour.

After you’ve mixed and kneaded the dough, you’re done with the first part of the bread-making process! Now it’s time to let the dough rise. But that’s a topic for the next section.

Fermenting and Proofing the Bread

Now that we’ve made our sourdough starter and mixed our dough, it’s time for the crucial step of fermenting and proofing the bread.


During fermentation, the sourdough culture is breaking down the sugars and carbohydrates in the dough, releasing carbon dioxide that causes the bread to rise. This process can take anywhere from 6-12 hours, depending on the temperature of your kitchen.

It’s important to keep the dough in a warm, draft-free place. A temperature between 72-78°F is ideal. To ensure a consistent temperature, you can use a proofer or simply place the dough in the oven with the light on.


Once the dough has finished fermenting, it’s time to shape the loaves and let them proof. Proofing is the final rise before baking, and it’s crucial for creating that signature airy texture of sourdough bread.

To proof your bread, you’ll need a banneton or proofing basket, which is lined with a linen cloth for easy removal. Lightly flour the cloth and place your shaped dough into the basket with the seam side up.

Cover the basket with a plastic bag or damp towel to prevent the dough from drying out. Let the dough proof for 3-4 hours, or until it has doubled in size and springs back slowly when pressed.

Fermenting and proofing can be challenging to master, but with practice, you’ll develop a feel for the dough and its nuances. Remember to keep things warm and draft-free during fermentation, and don’t rush the proofing process. The result will be a delicious, crusty loaf of sourdough bread that’s worth the effort.

Shaping and Scoring the Dough

After the bulk fermentation is complete, it’s time to shape and score the dough. Shaping involves forming the dough into a tight, round ball or an oblong shape, depending on the final desired shape of the bread. Scoring involves making shallow cuts on the surface of the dough with a razor blade or sharp knife to allow it to expand while baking.

Here are some tips to help you shape and score your sourdough bread:

  • Try to handle the dough as little as possible to avoid deflating it. Use a bench scraper or flour-dusted hands to gently shape it.
  • For a round loaf, fold the dough in half and then in half again to create a smooth surface. Pinch the seams together and then rotate the dough while tucking the edges underneath to create tension. Place the dough in a floured, lined proving basket with the seam side up.
  • For an oblong loaf, fold the dough in half and then flatten it slightly. Roll the dough tightly into a log shape while tucking the edges underneath, then pinch the seam closed. Place the dough in a floured, lined proving basket with the seam side down.
  • When scoring the dough, make sure to use a razor blade or a sharp knife to create clean, precise cuts. Score quickly and confidently, using a swift motion. You can make a single cut down the center for a round loaf, or make diagonal cuts for an oblong loaf.

One thing to keep in mind is that shaping and scoring can take some practice to get right. Don’t be discouraged if your first loaves aren’t perfect – the taste will still be delicious! With time and practice, you’ll be able to create beautiful, artisanal sourdough loaves.

Baking the Sourdough Bread

Now that your sourdough has gone through the bulk fermentation and shaping process, it’s time to bake it. Baking is the final step in the sourdough breadmaking process, and it’s important to do it correctly to achieve the perfect loaf.

Here are the steps to follow when baking your sourdough bread:

  1. Preheat your oven and baking vessel: Preheat your oven to 450°F (232°C) with your baking vessel inside. The baking vessel could be a Dutch oven, a cast-iron skillet, or a baking stone. Preheating the vessel will ensure that your bread bakes evenly and gets a good crust.
  2. Score the bread: Use a sharp knife or a bread lame to score your bread. You can make a cross, a series of parallel lines, or any other pattern you like. Scoring the bread will allow it to expand during baking without cracking.
  3. Transfer the bread to the vessel: Carefully remove the hot vessel from the oven and place the bread inside. Be careful not to burn yourself.
  4. Bake covered: If you’re using a Dutch oven or a cast-iron skillet, cover it with its lid. This will create steam inside the vessel and help the bread rise. If you’re using a baking stone, you can place a tray of water in the bottom of the oven to create steam.
  5. Bake uncovered: After 20-25 minutes of baking covered, remove the lid and continue baking for another 20-25 minutes. This will help the bread get a nice crust.
  6. Check for doneness: The bread is done when it’s golden brown and the internal temperature is about 200°F (93°C). You can use a digital thermometer to check the temperature.
  7. Cool the bread: Let the bread cool on a wire rack for at least an hour before slicing it. This will allow the crumb to set and make it easier to slice.

With these steps, you’ll be able to bake a perfect sourdough bread every time. Remember to experiment with different flours, hydration levels, and fermentation times to find your perfect recipe.

Most Common Sourdough Bread Issues And How To Fix Them

When it comes to baking sourdough bread, even experienced bakers can run into a variety of issues. But don’t worry – with a little bit of troubleshooting, you can get your loaf back on track. Here are some of the most common sourdough bread issues and how to fix them.

Dense or Gummy Crumb

If your sourdough bread is dense and heavy or has a gummy texture, it may not have fermented long enough. To fix this issue, try increasing the fermentation time. You can also try increasing the hydration of your dough or mixing it more thoroughly to help develop the gluten.

Lack of Rise

If your sourdough bread isn’t rising properly, it could be due to a few different factors. First, make sure you’re using fresh yeast and that it’s been properly fed and maintained. You can also try lengthening the bulk fermentation time or proofing your dough at a slightly higher temperature.

Flat Loaf

If your sourdough bread is coming out flat, it may be due to under-proofing or under-fermentation. Try increasing the proofing time and giving your dough a little bit more time to rise. You can also try shaping your dough more tightly to help it hold its shape.

Tough Crust

If your sourdough bread has a tough or chewy crust, it may be due to baking at too high of a temperature or for too long. Try lowering the temperature and baking for a shorter amount of time. You can also try steaming your oven to create a more humid environment, which can help prevent the crust from drying out.

Sourdough Not Sour Enough

If your sourdough bread isn’t sour enough, it may be due to the temperature of your fermentation. Try fermenting your dough at a slightly cooler temperature, or increasing the amount of sourdough starter that you use.

By troubleshooting these common sourdough bread issues, you can get your loaf back on track and achieve the perfect texture, rise, and flavor that you’re looking for.

Storing and Serving Sourdough Bread

Storing and serving sourdough bread is crucial to maintaining its freshness and flavor. Here are some tips on how to best store and serve your sourdough bread:

  • To keep your bread fresh for the longest time, wrap it in a clean, dry kitchen towel and store it in a bread box, or a paper bag on the kitchen counter at room temperature. Avoid storing sourdough bread in a plastic bag or in the fridge, as this can make it go stale quickly.
  • If you won’t be eating the bread for a few days, you can freeze it. Wrap the loaf tightly in plastic wrap and then put it in a resealable plastic bag or airtight container, and place it in the freezer. When you’re ready to eat it, let it thaw at room temperature and then reheat it in the oven for a few minutes, or slice it and toast it.
  • When slicing your sourdough bread, use a serrated knife and cut it into thick or thin slices, depending on your preference. If you’re serving it with a meal, cut it into thin slices to make it easier to eat. If you’re making sandwiches, cut it into thicker slices to make sure it can hold the fillings.
  • To serve your sourdough bread, it’s best to slice it fresh right before serving. This will help to keep it from drying out and ensure that it has the best texture and flavor. If you’re serving it with dinner, heat it up in the oven for a few minutes to make it warm and crispy.
  • If you have leftover sourdough bread and want a creative way to use it, try making croutons or bread crumbs. Cut the bread into small cubes, toss them with olive oil, salt, and pepper, and then bake them in the oven until they’re crispy. To make bread crumbs, pulse the bread in a food processor until it reaches the desired consistency.

By following these tips, you can keep your sourdough bread fresh and delicious for as long as possible, and serve it in different ways to add variety to your meals.

Experimenting with Flavor and Texture

One of the most exciting aspects of baking sourdough bread is the ability to experiment with different flavors and textures. From adding herbs and spices to incorporating fruits, nuts, and seeds, the possibilities are endless. Here are some tips to get you started:

  • Herbs and spices: Add flavor and aroma to your sourdough bread by incorporating herbs and spices into the dough. Some popular options include rosemary, thyme, oregano, cumin, and paprika. Simply add 1-2 teaspoons of dried herbs or spices to the dough during the mixing process.
  • Fruits and nuts: For a touch of sweetness and crunch, add dried fruits, nuts, or seeds to the dough. Some delicious options include raisins, cranberries, walnuts, pecans, and sunflower seeds. Simply fold them into the dough during the shaping process.
  • Cheese: For a savory and cheesy flavor, add grated cheese to the dough. Some tasty options include cheddar, parmesan, and feta. Simply mix in 1-2 cups of grated cheese during the mixing process.
  • Flour: Experiment with different types of flour to achieve different textures and flavors. Some popular options include rye flour, whole wheat flour, and spelt flour. Be sure to adjust the water ratio accordingly, as different flours absorb water differently.
  • Proofing time: The longer you proof your dough, the more pronounced the sourdough flavor will be. Try increasing the proofing time by a few hours to achieve a tangier flavor.

Remember, the key to successful experimentation is to keep good notes and record your results. Start with small variations and adjust your recipe based on taste and texture.

With a little patience and creativity, you’ll be able to bake a variety of delicious sourdough bread that suit your taste and preferences. Happy baking!

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