hey sisterfrennns!
Get ready, because today I’m sharing my process for making the BEST sourdough bread from scratch. This isn’t just any bread—it’s a labor of love that takes a couple of days and a whole lot of patience. I know, I know. It sounds like a lot. But trust me, the payoff? SO. WORTH. IT. I promise! Let’s dive into my process, starting Thursday afternoon and leading up to that warm, crusty goodness by Saturday morning.
here’s how i make sourdough bread from scratch:
thursday – starter prep
2:30 PM: We start with the heart of sourdough: the starter. Now, I’m not one of those people measuring flour and water when I feed mine; I eyeball it with about a tablespoon and a half of flour and water to get it active. This keeps my starter strong and ready to rise for that perfect loaf.
10:00 PM: Now that the starter’s had time to wake up, it’s time to build my levain. I add 50 grams of that bubbly, active starter to a wide-mouthed measuring cup, then mix in 40 grams of all-purpose flour, 40 grams of wheat flour, and 80 grams of filtered water. I stir it all together, cover it with a paper towel, and let it sit overnight. My levain is now ready to work its magic!
friday morning – let’s get that dough going
7:30 AM : Alright, good morning, sisterfrennns! Time to get serious with our dough. I pour 700 grams of water into a glass bowl (keeping that water at a cozy 84 degrees), then add my now super active levain and mix until everything’s nice and smooth.
Next, I add in 1000 grams of flour. Now, I like to experiment with different flour combos, but if you’re just starting out, go with 900 grams of all-purpose or bread flour and 100 grams of wheat flour. Mix it all together until you have a nice dough ball. Once I’m happy with the texture, I let the dough chill (literally) in my microwave for about 40 minutes.
8:10 AM : Time to add some salt! I mix 50 grams of water with 20 grams of sea salt and pour it over the dough, giving it a little love by folding it in gently. Then, back to the microwave for a quick 30-minute rest.
stretch, fold, repeat
From here, I do three sets of “stretch and folds” to build strength in the dough. Each set is separated by 25 minutes. Here’s the breakdown:
- 8:40 AM – First stretch and fold.
- 9:05 AM – Second stretch and fold.
- 9:30 AM – Third stretch and fold.
Then I let the dough rest a bit longer. After that, I fold the dough over itself twice, again with 25 minutes in between each fold, just to give it that perfect texture.
friday afternoon – shaping and prepping sourdough bread from scratch
Once I’ve got my dough where I want it, it’s time to shape it into two loaves. I sprinkle some rice flour on my countertop and use my bench scraper to divide the dough in half. Then I give each piece a quick shape and let them hang out on the counter for 30 minutes.
after 30 minutes : Time to get those loaves ready for their final rest. I gently flatten each dough ball into a square and give it one last shape. I dust my banneton baskets with rice flour and tuck each loaf in there, putting the baskets into food-safe bags. The dough will rest here for about 4-5 hours before I pop it in the fridge for an overnight chill.
saturday morning – time to bake!
first things first : When you’re ready to bake, preheat your oven to 500°F and place your Dutch oven inside for a good 45 minutes. Trust me, you want it nice and piping hot to get that perfect crust.
score the bread : While your Dutch oven is heating, take the dough out of the fridge and give each loaf a quick score with a sharp knife or lame. This helps the bread expand and gives it that classic sourdough look. Plus, it’s super satisfying!
baking time: Once your Dutch oven is ready, carefully place one of your scored loaves inside, cover it with the lid, and bake at 500°F for 20 minutes. After that, turn the oven down to 450°F, remove the lid, and continue baking until the bread is golden brown and crusty. Repeat with your second loaf if needed.
final thoughts on making sourdough bread from scratch
Making sourdough bread from scratch isn’t just about the bread, it’s about slowing down and enjoying the process. Each step is a moment to connect with the food I’m making and the joy it brings. Try it out, play with different flours, and make it your own. You can easily pair a piece or two of this sourdough bread with a bowl of Moong Dal Lentil Soup.
Let me know in the comments how it goes—are you a measuring type, or do you like to wing it like me?
watch the video – easy sourdough bread recipe
