How to Make Sourdough Bread: A Beginner's Guide to Baking Delicious Loaves at Home

Think baking fresh, homemade sourdough bread is beyond your reach? Think again! This beginner’s guide to sourdough bread is your ultimate resource for creating easy, step-by-step sourdough bread without the fuss of kneading. In under 10 minutes of active time, you can prepare the dough in the morning or evening. The result? A sourdough loaf with a delightful light, crisp, and tangy flavor that rivals bakery-quality bread.

Sourdough bread

Rave Reviews from Home Bakers

“I have tried countless sourdough bread recipes, and this is the first one that has given me a truly successful, fully risen loaf! As someone relatively new to sourdough, I found other recipes lacking, but your instructions and detailed explanations made all the difference.”

— Savannah

Why This Sourdough Recipe is a Winner:

One bowl, 5 simple ingredients
Olive oil magic: Creates a soft, plush interior and a beautifully golden, crisp crust
No stand mixer needed: Mix by hand
No bread machine required: Simple techniques
Straightforward, easy-to-follow step-by-step instructions
Adaptable baker’s schedule to fit your day
Dedicated Q&A community support to help you succeed

What You Will Learn

In this comprehensive guide, you’ll learn how to bake fresh, homemade sourdough bread with clear step-by-step recipe instructions and helpful videos to guide you through each stage. The resulting sourdough boasts a light and crisp texture, with a satisfyingly chewy interior and that signature tangy sourdough flavor. Feel free to bake the dough as is, or get creative and add your favorite inclusions such as roasted garlic, rosemary, olives, jalapeños, cheese, and more to customize your loaf. You’ll also find valuable tips, storage solutions, and guidance on creating your own vibrant sourdough starter from scratch. Got questions? Jump into the comment section – I offer personalized troubleshooting and ongoing community support. ❤️

P.S. The world of sourdough bread recipes is vast and varied. No two sourdough loaves are ever exactly alike. The process is inherently personal and adaptable. Consider this tutorial your starting point, a guide to be adjusted as you gain experience and confidence. Don’t hesitate to ask questions and trust your instincts. After baking a few loaves, the rhythm of sourdough will become second nature, and you’ll be well on your way to becoming a sourdough expert.

What Exactly Is Sourdough Bread?

In essence, sourdough bread is a slow-fermented bread, celebrated for its complex flavors and textures.

What sets sourdough apart is that it doesn’t rely on commercial yeast for leavening. Instead, sourdough bread rises thanks to a live fermented culture known as a sourdough starter, which acts as a natural leavening agent.

Sourdough is prized for its distinctive tangy flavor, delightfully chewy texture, and a crisp, crackly crust that is simply irresistible. From a nutritional perspective, sourdough outshines many supermarket breads. The naturally occurring acids and extended fermentation process aid in breaking down gluten, making it more digestible and easier for your body to absorb nutrients. And let’s not forget, it tastes absolutely delicious!

A vibrant and active sourdough starter, ready to bake.

Sourdough Starter: The Heart of Sourdough

Before you embark on your sourdough baking journey, you’ll need a sourdough starter.

In simple terms, a sourdough starter is a living culture made from just flour and water.

Once combined, this mixture begins to ferment, nurturing the wild yeasts and beneficial bacteria naturally present in the flour and air. A small portion of this thriving culture is then used to make your bread dough rise. You can find comprehensive step-by-step instructions here to create your own starter from scratch.

But the journey doesn’t end there.

Your sourdough starter is a living entity and must be kept alive and robust through regular feedings of fresh flour and water. This consistent care maintains its strength, ensuring maximum leavening power for your sourdough bread.

How to Feed Your Sourdough Starter for Baking

Every sourdough baker develops their own preferred feeding method over time. As you gain experience, you’ll naturally create your own routine.

Here’s my go-to method: I start by pouring off a portion of the starter (about half) and then feed what remains in the jar with equal weights of flour and water. I whisk this mixture thoroughly with a fork until it’s smooth and lump-free. Then, I allow it to rest at room temperature or in a slightly warmer spot (ideally 75-80º F/ 24-26º C) until it becomes visibly bubbly and active, signifying it’s ready for baking. Learn more about feeding your starter here.

P.S. This is the jar I use for my sourdough starter, and I highly recommend it.

Recognizing When Your Sourdough Starter Is Ready to Use

Your sourdough starter is at its peak readiness when it’s visibly bubbly, active, and has approximately doubled in volume.

This process can take anywhere from 2 to 12 hours or even longer, depending on factors like room temperature (warmer is generally faster) and the overall vitality of your starter. Patience is key!

The Float Test: If you’re unsure if your sourdough starter is ready for baking, perform a simple float test. Take a small spoonful, about 1 teaspoon, of your starter and gently drop it into a glass of room temperature water. Do this when the starter appears to be at its peak height, just before it begins to deflate slightly. If the starter floats to the top, it’s ready to use and will beautifully leaven your dough. If it sinks, it needs more time to develop and should be fed again.

Acquiring a Sourdough Starter: Options for Every Baker

Every sourdough starter is unique, reflecting its environment and care.

You can cultivate a starter from scratch, purchase a dried starter online to rehydrate, or, if you’re fortunate, receive a portion of a thriving starter from a fellow baker.

Starters vary in texture, from thick to pourable, and can be made with different types of flour, each influencing the final bread flavor. I personally maintain two distinct starters: one I created from scratch and another that was a thoughtful gift from my friend Celia. She generously dried a portion of her starter and mailed it to me all the way from Sydney, Australia!

How to Incorporate Sourdough Starter into Your Baking

Once you’ve fed your starter and it’s bubbly and active, simply measure out the amount needed for your recipe. Pour or scoop the required quantity directly from your jar, using a kitchen scale for accuracy or measuring spoons if preferred. That’s all there is to it. Remember to replenish the starter remaining in your jar with fresh flour and water to continue the fermentation cycle. Don’t let any leftover sourdough starter go to waste! It can be used in a variety of delicious sourdough discard recipes like my fluffy sourdough pancakes, sourdough scones, and even fresh, homemade sourdough pasta.

Sourdough Starter Storage Solutions

If you bake sourdough only occasionally, a few times a month, simply store your sourdough starter in the refrigerator and feed it once a week to maintain its vitality. For avid sourdough bakers who bake more frequently, store your starter at room temperature and feed it at least once a day to keep it active and ready for your next baking project.

Want to learn more about sourdough starters? Explore these helpful resources: Feeding Sourdough Starter: My Best Tips & Tricks and Sourdough Discard 101: Recipes & FAQs Answered.

Step-by-Step Guide: How to Make Sourdough Bread

Step #1: Mixing the Sourdough Dough

In a large mixing bowl, combine the following ingredients (a fork works well for initial mixing):

250 g warm water
150 g bubbly, active sourdough starter
25 g olive oil

Then, add:

500 g bread flour
10 g fine sea salt

Using your hands, gently squish the mixture together until all the flour is fully incorporated. The dough will initially feel dry, rough, and shaggy.

Cover the bowl tightly with plastic wrap, a reusable wax wrap, or a thoroughly dampened kitchen towel. Allow the dough to rest, a process known as ‘autolyse,’ for approximately 30 minutes to 1 hour. After the autolyse, return to the bowl and gently work the dough into a ball (it doesn’t need to be perfectly smooth at this stage). Note: If you plan to add inclusions like olives, fresh herbs, or cheese, incorporate them into the dough just before shaping it into a ball.

Baking Tip: For consistently excellent sourdough results, it’s highly recommended to weigh your ingredients using a digital kitchen scale. Measuring cups can be less precise, which can lead to variations in dough texture and consistency.

Understanding Autolyse in Sourdough Baking

Autolyse is the crucial initial resting period immediately after mixing the dough ingredients. This step is essential as it kickstarts gluten development without any kneading. Strong gluten is the foundation of well-structured, airy sourdough bread.
The autolyse duration can range from 15 minutes to an hour or more, depending on the type of bread you’re making and your baking schedule. For this sourdough recipe, a minimum of 30 minutes is ideal. However, when time allows, extending it to a full hour can be beneficial. You’ll notice the dough becomes softer, smoother, and significantly easier to handle after a proper autolyse.

A Note on Salt: Traditionally, some bakers prefer to add salt only after the autolyse period, believing that salt might hinder initial gluten development. While this is a valid technique, I’ve found it perfectly effective and more practical to incorporate all ingredients, including salt, right from the start. This streamlined approach produces consistently excellent loaves and eliminates the risk of forgetting to add salt later. The choice is yours!

Step #2: Bulk Fermentation (The First Rise)

Now, your dough is ready for its first rise, known as “bulk fermentation.”
To begin, lightly oil the inside of a clean bowl or dough tub. Transfer the dough to the oiled bowl, cover it with lightly oiled plastic wrap (or place the lid on your dough tub), and let it rise at room temperature, ideally around 68-70°F (20-21°C).

Determining Bulk Fermentation Time

The dough is ready for the next step when it has almost doubled in volume and no longer appears dense. The bulk fermentation time can vary significantly, ranging from 3 to 12 hours or more. This depends on your room temperature, the activity level of your sourdough starter, and your local environment. A dough tub with volume measurement marks can be incredibly helpful for monitoring the rise!
For example, in warmer summer months (around 80°F/ 26°C), bulk fermentation might take just 2-4 hours. In winter, when temperatures are cooler (around 68°F/ 20°C), it could take 10-12 hours. Temperature is the primary factor controlling fermentation time.
Keep in mind that sourdough bread, unlike breads made with instant yeast, will always require a longer rise time. Focus on observing the dough’s progress rather than strictly adhering to a clock. Flexibility is key in sourdough baking.

Optional Step: Stretch and Fold for Dough Strength

Around 30 minutes into the bulk fermentation, you have the option to perform a series of ‘stretch and folds’ to further strengthen the dough structure. {Click here for a detailed step-by-step tutorial}. While not essential, this technique can enhance the height and overall structure of your finished sourdough loaf, and many bakers find it a rewarding part of the process.

Step #3: Dividing and Shaping the Sourdough

Gently remove the fermented dough from the bowl onto a lightly floured work surface.
Using a bench scraper or knife, divide the dough in half to create two smaller loaves, or leave it as a single piece for one larger loaf.

Shaping a Round Sourdough Boule (Loaf)

To shape a boule, start by gently folding the dough: beginning at the top, fold the dough down towards the center. Rotate the dough slightly, and fold the next section of dough towards the center. Continue this folding and rotating process until you’ve worked your way around the entire dough round. Alternatively, you can use the envelope shaping technique for a slightly different approach.

Step #4: Choosing Your Baking Vessel

I prefer to bake sourdough bread in a Dutch oven. Another excellent option is the Challenger Bread Pan, designed to accommodate both round and oval loaf shapes.
Baking in a pot with a lid is crucial as it traps heat and moisture, creating a steamy environment essential for achieving artisan-style sourdough at home. Steam plays a vital role in how the bread rises and develops its characteristic ‘bloom’ or expansion during baking. A Dutch oven effectively controls this steam environment.
Note: You can use any oven-safe pot with a lid and handles that can safely withstand temperatures up to 450ºF/ 232ºC.

Baking Tip: In the past, I experimented with baking sourdough bread directly on pizza stones and cookie sheets, but the results were disappointing. The crust would harden too rapidly in my home oven’s dry environment, causing the bread to tear and split on the bottom and sides. While I tried various steaming methods to compensate, they proved cumbersome and impractical for regular baking. Ultimately, using a Dutch oven to trap moisture was the only reliable solution for achieving consistently excellent sourdough loaves in my home oven.

Step #5: The Second Rise (Proofing)

After shaping, the dough needs a second rise, often called “proofing.”
To prepare for the second rise, generously sprinkle the bottom of your Dutch oven with cornmeal. Alternatively, line the bottom with non-stick parchment paper to prevent sticking. Place the shaped dough inside the prepared Dutch oven.
This second rise is typically shorter than the bulk fermentation, lasting around 30 minutes to 1 hour. The dough is ready for baking when it appears puffy and less dense, but it doesn’t need to double in size.
Preheat your oven to 450ºF/ 232ºC towards the end of the second rise, ensuring it’s fully heated before baking.

Baking Tip: Instead of doing a ‘free form’ second rise directly in the Dutch oven, consider using a cloth-lined proofing basket or an 8-inch bowl. Either option will provide support to the dough, helping it maintain its shape properly during the second rise, especially for wetter doughs.

Step #6: Scoring the Sourdough Dough

Just before placing the dough in the preheated oven, it’s time to score it. Make a single slash, about 2-3 inches long and ½ inch deep, down the center of the dough’s top surface.
Scoring allows steam to escape during baking, controlling the expansion of the loaf and encouraging a beautiful ‘oven spring’ and artistic cracks.
You can use a small serrated knife, a paring knife, or a specialized bread lame for scoring.

Step #7: Baking Your Sourdough Bread

Place the lid on the Dutch oven and carefully transfer it to the center rack of your preheated oven. Immediately reduce the oven temperature to 400ºF/ 204ºC.
Bake, with the lid on, for 20 minutes.
After 20 minutes, carefully remove the lid. The bread will appear pale and slightly shiny at this stage.
Continue baking, uncovered, for an additional 40 minutes, or until the crust is a deep, golden brown color. To ensure it’s fully baked, the internal temperature of the sourdough should reach 205-210ºF/ 96-98ºC. Use a digital thermometer to check.
Once baked, carefully remove the Dutch oven from the oven and transfer the sourdough loaf to a wire cooling rack. Allow it to cool completely for at least 1 hour before slicing and serving. Patience is essential here! Cutting into the bread too soon will result in a gummy texture inside.

Baking Tip: For an extra-crisp sourdough crust, during the last 10 minutes of baking, you can slightly crack open the oven door (optional). This allows excess moisture to escape, further crisping up the crust. Alternatively, you can remove the bread entirely from the Dutch oven and let it bake directly on the oven rack for the final 10 minutes. This method also promotes a wonderfully crisp crust.

More Sourdough Recipes & Helpful Resources

Sourdough Starter Guides:

Delicious Sourdough Bread Recipes:

Sourdough Baking Tips & Techniques:

Essential Sourdough Tools & Supplies:

Sourdough Baking Schedule Example

**Friday Evening:** Feed your sourdough starter. Cover the jar and leave it at room temperature overnight to become active. If you keep your starter in the refrigerator, it might need two feedings to fully reactivate (feed it in the morning and again in the evening).
**Saturday Morning:** Check your starter. If it’s lively and bubbly, it’s ready to use, and you can mix your dough for bulk fermentation during the day. Alternatively, feed it again in the afternoon if you prefer to mix the dough in the evening for an overnight bulk rise. Always use the float test to confirm your starter is ready for baking.
Saturday Morning/Evening (whenever your starter is ready): Mix the sourdough dough. Let it bulk ferment at room temperature. In warmer weather, if the dough rises quickly and you’re not ready to shape and bake, cover the bowl with lightly oiled plastic wrap and refrigerate it until you’re ready to proceed.
**Sunday Morning:** Divide and shape the dough. Place it in a Dutch oven for its second rise. Score the loaf. Bake. Cool completely. Enjoy the freshly baked sourdough!

Sourdough Bread Recipe Card

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Description

This user-friendly homemade sourdough bread recipe is ideal for both beginners and experienced bakers. It’s crafted with just 5 simple ingredients: bread flour, active sourdough starter, warm water, fine sea salt, and olive oil (which contributes to an incredibly light and soft interior crumb!). Follow my detailed step-by-step recipe instructions and accompanying videos, and you’ll be amazed at how easily you can bake fresh, homemade sourdough bread that rivals any artisan bakery. You can absolutely do it!

Ingredients

150g / 5.35 oz bubbly, active sourdough starter
250g / 8.80 oz warm water, preferably filtered (see notes below)
25g / 0.90 oz olive oil
500g / 17.65 oz bread flour (not all-purpose flour)
10g / 0.4 oz fine sea salt
Fine ground cornmeal or parchment paper, for baking

Recipe Notes & Helpful Tips

For the best and most consistent results in sourdough baking, please use a digital kitchen scale to weigh your ingredients. Measuring cups can vary in size and shape, making them less accurate for bread baking, where precise flour-to-water ratios are crucial for success.
For a softer and more pliable sourdough dough, you can increase the water content up to 300-325g total. If you increase the hydration, it’s recommended to use a cloth-lined proofing basket (rather than a free-form rise in the Dutch oven) for the second rise to provide support.
You will need a 5.5 or 6-quart Dutch oven (or similar oven-safe pot with a lid) for baking this sourdough loaf.
This recipe has been thoroughly tested with King Arthur Bread Flour, Gold Medal Bread Flour, and Pillsbury Bread Flour, all yielding excellent results.

Instructions

Make the Sourdough Dough

In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Mix with a fork to combine these wet ingredients. Add the bread flour and fine sea salt to the bowl. Continue mixing with your fork until the dough becomes somewhat stiff and shaggy. Then, use your hands to squish everything together in the bowl to fully incorporate all of the flour and form a shaggy mass. Cover the bowl tightly with plastic wrap, a reusable wrap, or a clean, very damp kitchen towel. Let the dough rest (autolyse) for 30 minutes, or up to 1 hour if you prefer.
After the dough has rested for the autolyse period, return to the bowl and gently work the dough into a rough ball shape. This should only take about 15 seconds.

Note: The recipe provides a range for water quantity (250g to 325g). If using 250g of water, the dough texture at this stage will be noticeably drier and stiffer. If using a higher amount of water, around 300-325g, the dough will be softer and more hydrated. Both dough textures are perfectly normal, depending on your chosen hydration level.

Bulk Fermentation (First Rise)

Note: The bulk fermentation time can vary significantly, from 3 to 12 hours or more, depending on ingredient temperatures, sourdough starter activity, and your room temperature. These factors will differ for everyone. As a general guideline, in summer, bulk fermentation might take 2-4 hours at 80°F/ 26°C, while in winter, it could take 10-12 hours at 68°F/ 20°C. Always watch the dough’s development, not just the clock, to determine when it’s ready for the next step.

Optional: Stretch & Fold the Dough

During bulk fermentation, you have the option to perform a series of ‘stretch & folds’ to further develop dough strength. Begin approximately 30-45 minutes into the bulk rise. To perform a stretch and fold, gently gather a portion of the dough, stretch it upwards, and then fold it over onto itself. Rotate the bowl a quarter turn and repeat this stretch and fold process until you have worked around the entire dough round, completing one set. You can perform one or two sets of stretch and folds, spaced about 1 hour apart during bulk fermentation. While this step is optional, it will contribute to increased volume and height in your final sourdough loaf. Click here for a step-by-step video tutorial on stretch and folds.

Note: Doughs made with 250g of water versus 300-325g of water will have different textures during stretch and folds. The drier dough will be stiffer, while the more hydrated dough will exhibit greater elasticity. Neither texture is inherently right or wrong, just different. If you encounter resistance when stretching the dough, always allow it to rest for an additional 15-20 minutes before attempting the next set of stretch and folds.

Divide & Shape the Dough

Prepare your work surface by dividing it in half: lightly flour one side (for dividing) and leave the other side clean and unfloured (for shaping).
Gently remove the dough from the bowl and place it onto the floured section of your work surface to prevent sticking. There’s no need to “punch down” the dough; it will gently deflate as you shape it.
Divide the dough in half to make two loaves, or keep it whole for a single larger loaf.
To shape a boule (round loaf): use a bench knife to move your dough to the unfloured section of your work surface (any flour present will make shaping difficult, so brush away any excess). Starting at the top, fold the dough down towards the center. Rotate the dough slightly, and fold the next section of dough towards the center. Repeat this folding and rotating process until you’ve worked your way around the entire dough round.
Then, flip the dough over so it’s seam-side down. Using your hands, gently cup the sides of the dough and rotate it in a circular motion, using quarter turns. You can also gently pull the dough towards you to even out the shape. Repeat this shaping process until you are satisfied with the round appearance.

Note: The key to successful shaping is to create surface tension on the dough by shaping it on a clean, unfloured surface, allowing the dough to grip slightly and form a tight ball. If flour is present, the dough will slip and slide around, making shaping more challenging.

Second Rise (Proofing)

Now, the shaped dough needs a second rise, but for a shorter duration than bulk fermentation.
Prepare your Dutch oven by coating the bottom with fine ground cornmeal. Alternatively, use a piece of parchment paper to line the bottom and prevent sticking (this is my preferred method now). Place the shaped dough inside the prepared pot for a “free form” second rise, approximately 30 minutes to 1 hour. Cover the pot with its lid. The dough is ready for baking when it has become slightly puffy but is not doubled in size.
Preheat your oven to 450ºF/ 232ºC towards the end of the second rise, ensuring the oven is fully heated when you place the dough inside.

Note: The “free form” second rise directly in the Dutch oven works best with drier, lower hydration doughs (like the 250g water version in this recipe) because they are less likely to spread excessively. If you are using a higher hydration dough (closer to 300-325g water), it’s recommended to skip the free form rise in the pot. Instead, perform the second rise in a cloth-lined, floured proofing basket or bowl. The basket will provide support and prevent the wetter dough from spreading out too much during the second rise.

Score the Dough

Just before baking, it’s time to score the dough. Using a bread lame, razor blade, sharp paring knife, or a small serrated steak knife, make a shallow slash about 2-3 inches long (or longer, if desired) in the center of the dough’s top surface. The cut should be about ¼-inch deep.

Bake the Sourdough Bread

Carefully place the Dutch oven with the scored dough into the preheated oven on the center rack (with the lid on). Immediately reduce the oven temperature to 400°F/ 204°C. Bake for 20 minutes with the lid on.
After 20 minutes, remove the lid from the Dutch oven and continue to bake the sourdough (uncovered) for an additional 40 minutes, or until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom. Keep in mind that all ovens vary slightly; you might need to make minimal adjustments to these baking times or temperatures based on your oven.
To ensure the sourdough is fully baked, you can also check the internal temperature with a digital thermometer. For sourdough bread, it should register between 205-210ºF/ 96-98ºC.
Remove the baked sourdough loaf from the oven and carefully transfer it to a wire cooling rack. Let it cool completely on the rack for at least one hour before slicing and serving. Resist the temptation to cut into it too soon, or the inside may have a slightly gummy texture!

Sourdough Baking FAQs

) I only have all-purpose flour at home. Can I still make this recipe with all-purpose flour?

While bread flour is recommended for the best texture in this recipe, you can make sourdough with all-purpose flour. For a recipe specifically tailored for all-purpose flour, try my Artisan Sourdough with All-Purpose Flour recipe instead.

) Can I add whole wheat flour to this sourdough recipe?

You can incorporate some whole wheat flour, but I would not recommend substituting it entirely in this beginner recipe. A high percentage of whole wheat flour can make the dough drier and denser unless you adjust the water quantity significantly. For a recipe designed for whole wheat, try my Light Whole Wheat Sourdough recipe, which has balanced ratios for whole grain baking.

) Your beginner sourdough recipe here uses 150g of sourdough starter, while the Everyday Sourdough recipe in your cookbook uses only 50g. What’s the reason for this difference in starter quantity?

The difference in starter quantity relates to the desired fermentation timeline and flavor profile. Using a larger amount of starter (150g) leads to a faster bulk fermentation and a milder sourdough flavor. Using a smaller amount of starter (50g) results in a longer, slower fermentation, which develops a more pronounced tangy sourdough flavor. Both quantities are valid and produce delicious bread; it’s a matter of preference and timing.

) What is the purpose of olive oil in this sourdough bread recipe?

Adding olive oil to sourdough dough, a technique I used when I first learned to bake sourdough, serves several purposes. The natural fat in olive oil emulsifies into the dough, contributing to a softer and more plush interior crumb in the baked bread. It also adds a subtle richness and flavor.

) Why do some of your sourdough recipes call for the second rise in a Dutch oven, while others specify a cloth-lined bowl or proofing basket?

The choice of vessel for the second rise depends primarily on the dough hydration level. A “free form” second rise directly in the Dutch oven works best with drier, lower hydration doughs (like this beginner recipe) because they are less prone to spreading. In contrast, wetter, higher hydration doughs require the support of a cloth-lined bowl or proofing basket during the second rise to prevent them from spreading out too much and losing their shape.

) Why don’t you preheat your Dutch oven before baking this sourdough recipe?

Because this recipe utilizes a “free form” second rise directly in the baking pot, preheating the Dutch oven beforehand is not feasible. The dough would start to cook and stick to the hot pot before it even goes into the oven.

However, if you are performing the second rise in a cloth-lined bowl or proofing basket (as mentioned in FAQ #5 for higher hydration doughs), you can preheat the Dutch oven if you prefer. Placing the proofed dough into a hot pot can promote rapid oven spring and improve the bread’s overall shape and structure. While I used to preheat my Dutch oven when I first started baking sourdough, I eventually found that comparable results can be achieved without preheating, simplifying the process and making it more practical for busy home bakers. The choice is ultimately yours based on your preferences and workflow.

) Can I halve this sourdough recipe to bake two smaller loaves? If so, how will halving the recipe affect the baking time?

Yes, you can definitely halve this sourdough recipe to make two smaller loaves. When baking halved loaves, the baking time will be slightly reduced. I recommend baking for 20 minutes with the lid on, and then approximately 30 minutes with the lid off. Check for doneness around the 45-minute mark, ensuring the crust is golden brown and the internal temperature is reached.

) If I halve the recipe, where should I store the second portion of dough if I’m not baking both loaves at the same time?

If you halve the recipe and want to bake the second loaf later, store the second portion of shaped dough in the refrigerator until you’re ready to bake it. Place the dough seam-side down in a cloth-lined, floured bowl. Use the overhang of the cloth to loosely cover the dough. If the dough has been refrigerated for more than an hour, allow it to rest at room temperature for about 30-60 minutes while the oven preheats before baking. This will help relax the dough and ensure a good rise in the oven.

) How do I easily get the dough out of a cloth-lined floured proofing bowl or basket for baking?

To easily release the dough from a cloth-lined proofing bowl, gently open up the cloth overhang to fully expose the dough within the bowl. Place a piece of parchment paper directly on top of the dough, covering the entire surface. Then, carefully and confidently flip the bowl over, inverting the dough onto your work surface or directly into the Dutch oven. Lift and remove the bowl, and then gently peel away the cloth liner. The dough should now be smooth-side up and ready for scoring and baking. The parchment paper, if used, can be lifted and used to transfer the dough into the Dutch oven, preventing sticking.

) Could you please provide the ingredient measurements for this sourdough recipe in cups instead of grams?

¾ cup bubbly, active sourdough starter
1 cup + 1 tablespoon warm water
2 tablespoons olive oil
4 cups bread flour
1 ½ teaspoons fine sea salt

NOTE: Weight and volume measurements are not directly equivalent, only approximate conversions. I strongly recommend weighing your ingredients using a digital kitchen scale for the most consistent and accurate results in sourdough baking. However, I understand the convenience of measuring cups for some bakers. If using cups, for best results, first aerate the bread flour (lightly fluff it with a fork directly in the flour bag), then gently spoon the aerated flour into the measuring cup and level it off with a straight edge. Avoid scooping the flour directly with the cup, as this can pack it down and result in using too much flour, which can make the bread dense. If your sourdough starter is very bubbly and voluminous, the cup measurement might be slightly off; add up to ¼ cup more starter if needed to reach the ¾ cup mark. Finally, for a softer and more pliable dough, you can increase the water slightly, up to approximately 1 ⅓ cups.

How to Make Sourdough Bread: A Beginner’s Guide to Baking Delicious Loaves at Home