How to Make Sourdough Bread from Scratch: A Complete Guide

Sourdough bread is a timeless, delicious treat made from just a few basic ingredients. Unlike commercial yeast-based breads, sourdough relies on a natural fermentation process, which not only enhances the flavor but also makes it easier to digest. Learning how to make sourdough bread from scratch can be a deeply satisfying experience for any home baker. In this guide, we’ll walk you through the entire process, from making your own sourdough starter to baking the perfect loaf.

What is Sourdough Bread?

Sourdough bread is a type of bread made by naturally fermenting dough using a sourdough starter instead of commercial yeast. The starter is a combination of flour and water that, when left at room temperature, captures wild yeast from the environment. Over time, the yeast ferments the dough, giving sourdough its signature tangy flavor and chewy texture.

Why Make Sourdough Bread from Scratch?

Making sourdough bread from scratch offers several benefits:

• Natural fermentation: The long fermentation process breaks down gluten, making the bread easier to digest and possibly more suitable for people with gluten sensitivities.
• Rich flavor: The fermentation process develops a deep, complex flavor that is unmatched by commercially made bread.
• No additives: Sourdough is free from preservatives and artificial ingredients, making it a healthier choice.
• Satisfying process: Watching your sourdough starter bubble and your dough rise can be a rewarding experience, and the aroma of freshly baked bread is hard to beat.

Ingredients Needed to Make Sourdough Bread

Before you begin making sourdough bread from scratch, it’s important to gather the right ingredients. Fortunately, the ingredient list is simple:

• Flour: You can use a variety of flours, but unbleached all-purpose flour or bread flour is a good starting point. Whole wheat flour can also be added for a more complex flavor.
• Water: Use filtered water to avoid any chlorine that may inhibit the fermentation process.
• Salt: Sea salt or kosher salt works best for flavor.
• Sourdough starter: This is a live fermented culture made from flour and water, which provides the natural yeast needed to leaven the bread.

Step-by-Step Guide to Making a Sourdough Starter

Day 1: Mixing the Starter

1. In a clean jar or bowl, mix 100 grams of unbleached all-purpose flour with 100 grams of filtered water. Stir until no dry flour remains.
2. Cover the jar loosely with a cloth or lid, allowing air to circulate.
3. Let the mixture sit at room temperature (about 70°F) for 24 hours.

Day 2: Feeding the Starter

1. By now, you may see small bubbles forming in the starter, indicating fermentation has begun. Discard half of the mixture (this helps keep the balance of yeast and bacteria).
2. Add another 100 grams of flour and 100 grams of water. Stir well and cover loosely.
3. Let it sit for another 24 hours.

Days 3-7: Continue Feeding

1. Repeat the process of discarding half the mixture and feeding with fresh flour and water every 24 hours.
2. As the days progress, the starter should become bubbly and have a tangy aroma. By day 5 or 6, it should double in size after feeding within 4-6 hours.
3. Once your starter is consistently rising and bubbling, it’s ready to use for baking.

How to Make Sourdough Bread from Scratch

Now that you have your sourdough starter, you’re ready to bake your first loaf of sourdough bread. This process takes time, but it’s worth the effort. Here’s how to make sourdough bread from scratch:

Ingredients for the Dough

• 500 grams of bread flour or all-purpose flour
• 350 grams of water (room temperature)
• 100 grams of active sourdough starter (fed and bubbly)
• 10 grams of sea salt

Step-by-Step Process for Making Sourdough Bread

1. Mixing the Dough

1. In a large mixing bowl, combine the flour and water. Stir until all the flour is hydrated and you have a shaggy dough.
2. Cover the bowl and let it rest for 30 minutes. This rest period, called autolyse, allows the flour to absorb the water and begin developing gluten.

2. Adding the Sourdough Starter and Salt

1. After the autolyse, add the sourdough starter and salt to the dough.
2. Mix the dough by hand until the starter and salt are fully incorporated. You can use a folding technique by pulling the dough from the sides and folding it over itself.
3. Once combined, cover the bowl again and let the dough rest for 30 minutes.

3. Stretch and Fold Technique

1. Over the next 2-3 hours, perform a series of stretch and folds to strengthen the dough. Every 30 minutes, reach under the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat the process four times.
2. This technique helps build structure in the dough without the need for kneading.

4. Bulk Fermentation

1. After the last stretch and fold, cover the dough and let it rest for 3-4 hours at room temperature. This is the bulk fermentation stage, where the dough will rise and develop flavor.
2. You’ll know the dough is ready when it has expanded by about 50% and feels light and airy.

5. Shaping the Dough

1. Once bulk fermentation is complete, gently transfer the dough onto a lightly floured surface.
2. Shape the dough into a round or oval loaf by folding the edges toward the center and gently tightening the surface.
3. Place the shaped dough into a proofing basket (or a bowl lined with a floured kitchen towel), seam side up.

6. Final Proof

1. Cover the dough and let it proof for another 3-4 hours at room temperature, or you can refrigerate it overnight for a longer, cold proof (which enhances the flavor).
2. The dough is ready when it has puffed up and springs back slightly when pressed with your fingertip.

7. Baking the Sourdough Bread

1. Preheat your oven to 450°F (230°C) and place a Dutch oven or baking stone inside to heat up.
2. Once the oven is fully heated, carefully transfer the dough to the hot Dutch oven or baking stone. You can score the top of the dough with a sharp knife to allow steam to escape and give the bread a beautiful design.
3. Bake the bread with the lid on for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until the crust is golden brown.

8. Cooling the Bread

1. After baking, transfer the bread to a wire rack and allow it to cool for at least an hour before slicing. This cooling period allows the interior to set and enhances the flavor.

Common Sourdough Baking Tips

1. Be Patient

Making sourdough bread takes time and practice. The process is slower compared to other types of bread, but patience is key to achieving the perfect loaf.

2. Feed Your Starter Regularly

To maintain a healthy sourdough starter, feed it regularly, especially if you bake often. If you bake less frequently, you can store the starter in the refrigerator and feed it once a week.

3. Adjust for Your Environment

The fermentation process is affected by temperature and humidity. In warmer environments, the dough may rise faster, while in cooler conditions, it will take longer. Adjust proofing times based on your environment.

Conclusion: The Art of Homemade Sourdough Bread

Learning how to make sourdough bread from scratch is both an art and a science. The process requires patience, practice, and attention to detail, but the result is a delicious, tangy loaf with a crisp crust and chewy interior. By mastering the steps from creating a sourdough starter to perfecting the final bake, you’ll enjoy the satisfaction of making bread that is not only flavorful but also a testament to time-honored baking traditions.

Sourdough bread is more than just food—it’s a labor of love that connects you to a centuries-old craft, and with every loaf, you’ll continue to improve and refine your skills. Enjoy your baking journey!