Sourdough is more than just bread — it’s a culinary tradition steeped in history and is a delicious, artisanal way to bring homemade goodness to your kitchen.
This ancient bread-making technique relies on natural fermentation rather than the addition of yeast, requiring just flour, water and a bit of patience to create something truly magical. Whether you’re drawn to its tangy flavor, chewy texture or health benefits, making sourdough is an incredibly rewarding process.
Don't be intimidated by the seemingly challenging process, though — we’ll take you through all the basics! Find out what exactly sourdough is, how to make a starter, how to bake sourdough bread and even how to troubleshoot common issues. Plus, we’ll explore other creative ways to use your sourdough starter.
Let’s dough!
How to make sourdough at home
What is sourdough?
Sourdough is a type of bread made through a natural fermentation process, using wild yeast and lactic acid bacteria instead of commercial yeast to give the dough rise. The fermentation is what gives sourdough its signature tangy flavor, chewy texture and beautifully blistered crust.
What sets sourdough apart is its simplicity and the unique flavors created by the wild yeast and bacteria captured from the environment. The fermentation process not only enhances flavor but also breaks down gluten and phytic acid, making the bread easier to digest and, in some cases, more nutritious. Sourdough is also incredibly versatile, with variations ranging from rustic boules to airy sandwich loaves to bagels, pizza crusts and more!
The history of sourdough stretches back thousands of years, with its origins believed to date as far back as Ancient Egypt around four to five thousand years ago! Early civilizations discovered that allowing dough to ferment naturally not only extended its shelf life but also produced a unique flavor and texture. Over time, the technique spread to other cultures (pun unintended), becoming a staple in ancient Rome and later in Europe during the Middle Ages. In more recent times, sourdough bread became particularly popular during the California Gold Rush in the 19th century, where miners relied on it as a simple yet durable and nourishing food source.
How to make a sourdough starter
The sourdough starter is the heart of sourdough baking. It’s a living culture of wild yeast and bacteria that leavens the bread and creates its distinct flavor. The process, while certainly scientific in nature, is relatively simple once you get the hang of it. Here’s how to make one from scratch:
Ingredients
- Flour: Use all-purpose, whole wheat or rye flour
- Water: Filtered or non-chlorinated water works best
Equipment
- A clean jar or container
- Measuring tools
- A non-metal spoon or spatula
Instructions
To make your starter, mix 1/2 cup of flour with 1/4 cup of water in a clean jar until smooth. Cover loosely and leave it at room temperature. For the next six days, discard half the mixture daily and feed it with fresh flour and water in the same ratio. By day seven, your starter should be bubbly, doubled in size and smell pleasantly tangy, signaling it’s ready to use.
Tips for success
Keep your jar in a warm spot, ideally around 70-75°F. If you’re in a cooler climate, it may take longer to see activity, but patience is key. Stirring the starter occasionally helps keep it aerated, and using whole-grain flour can give it an extra boost during the initial days.
How to make sourdough bread
Once you’ve got an active starter, you’re ready to bake your first loaf of sourdough bread! Here’s a simple recipe to get you started:
Ingredients
- 1 cup active sourdough starter
- 3 1/2 cups flour
- 1 1/4 cups water
- 2 teaspoons salt
Equipment
- Mixing bowl, kitchen scale and bench scraper
- A Dutch oven or baking stone
Instructions
Start by mixing flour and water in a bowl and letting it rest for 30 minutes to hydrate the flour (a process called autolyze). Add the starter and salt, mixing until combined. Allow the dough to bulk ferment at room temperature for 4–6 hours, folding it every 30 minutes to build structure. Shape the dough into a boule or batard and place it in a floured proofing basket or bowl. Let it proof overnight in the refrigerator or at room temperature until it’s puffy. Finally, score the top of the dough with a sharp knife or razor blade and bake it in a preheated Dutch oven at 475°F for 20 minutes covered, then 20 minutes uncovered. Let the bread cool completely before slicing.
Troubleshooting tips and FAQs
Making sourdough isn’t without its challenges — here are some common issues and how to solve them:
Why is my starter not bubbling or rising?
Your starter may struggle if the room temperature is too low, the flour lacks nutrients or you’re not feeding it frequently enough. To fix this, move your starter to a warmer spot, use whole-grain flour to boost activity and maintain consistent feedings.
My dough is too sticky
Sticky dough often results from high hydration or under-kneading. Try reducing the water content slightly or practice folding techniques to develop the gluten structure and make handling the dough easier.
My bread is too dense
A dense loaf is usually caused by under proofing or using a weak starter. Make sure your starter is active before baking, and allow enough time for bulk fermentation to ensure the dough has risen sufficiently.
My sourdough tastes too sour
Long fermentation times or overly frequent feedings can result in an overly sour flavor. Adjust the fermentation time or feeding schedule to balance the tanginess to your preference.
Why didn’t my bread rise in the oven?
This is often due to over proofing, insufficient oven heat or poor scoring technique. Reduce proofing time, ensure your oven is thoroughly preheated and use a sharp blade to score the dough before baking.
How do I store my starter?
For short-term storage, keep it at room temperature and feed it daily. For long-term storage, refrigerate the starter and feed it weekly to maintain its health.
What’s the best way to store baked sourdough bread?
Wrap your bread in a clean towel or place it in a paper bag to preserve its crust and prevent it from becoming too soft.
Other things you can make with a sourdough starter
Your sourdough starter is an incredibly versatile ingredient, opening the door to a wide range of culinary possibilities.
Sourdough pancakes and waffles are fluffy, tangy delights that make excellent use of starter discard for breakfast meals. Crackers are another great option — simply mix your discard with herbs and spices to create crispy, flavorful baked snacks!.
When it comes to savory baking, a sourdough pizza dough offers a chewy, airy crust that’s perfect for homemade pies. You can also make quick, flaky sourdough biscuits which are great for breakfast or dinner. Sweet treats like sourdough cinnamon rolls, banana bread or muffins benefit from the starter’s tangy flavor, adding a unique twist to classic recipes. You can even use discard starter to enhance batter-fried vegetables or savory flatbreads, adding a subtle, tangy complexity to these dishes.
Starting your sourdough journey might seem intimidating, but it can also be an incredibly rewarding experience! With just flour, water and a little time, you can create delicious, tangy bread and a variety of other treats.
Don’t be discouraged by challenges along the way — baking sourdough is as much about the process as it is about the final result. So grab some flour, mix up a starter and enjoy the world of sourdough baking.
Happy baking!
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Featured photo by Tommaso UrliTommaso Urli on Unsplash