Why Sourdough Is Worth the Effort
Sourdough is the original bread — leavened not by commercial yeast but by a living culture of wild yeast and beneficial bacteria. The result is a loaf with a chewy crumb, a crackly crust, and a complex tangy flavour that no supermarket bread can replicate. It takes patience, but the process is deeply rewarding and far more approachable than most people expect.
Understanding the Sourdough Starter
Your starter is the engine of sourdough baking. It's simply a mixture of flour and water that has been fermented over several days to cultivate wild yeast. Once active, you maintain it by regular "feedings" — discarding a portion and adding fresh flour and water.
How to Know Your Starter Is Ready
- It reliably doubles in size within 4–8 hours of feeding.
- It smells pleasantly tangy and slightly yeasty (not overly acidic or like nail polish remover).
- A spoonful dropped in water floats — the classic "float test."
Basic Sourdough Bread Recipe
Ingredients
- 450g (3½ cups) bread flour (or a mix of bread and wholemeal)
- 325g (1⅓ cups) lukewarm water
- 90g (⅓ cup) active sourdough starter
- 9g (1½ tsp) fine salt
The Sourdough Schedule
Sourdough isn't a quick recipe — it works across a day (or overnight). Here's a simple timeline:
| Time | Step |
|---|---|
| Morning | Feed your starter |
| Afternoon (4–8 hrs later) | Mix dough (autolyse + add starter + salt) |
| Every 30 min × 4 | Stretch and fold the dough |
| After 4–5 hrs bulk rise | Shape the loaf |
| Overnight | Cold proof in the fridge (8–12 hours) |
| Next morning | Score and bake |
The Key Techniques
Stretch and Fold
Instead of traditional kneading, sourdough relies on stretch and fold sets during bulk fermentation. Wet your hand, grab one side of the dough, stretch it upward, then fold it over the centre. Rotate the bowl 90° and repeat — that's one set. Do this 4 times per set, every 30 minutes for the first 2 hours.
Shaping
After bulk fermentation (when the dough has grown by roughly 50–75% and feels airy), turn it onto a lightly floured surface. Shape it into a round (boule) or oval (batard) by folding the edges inward and rolling it toward you to create surface tension. Place it seam-side-up in a well-floured banneton or a bowl lined with a floured kitchen towel.
Scoring
Before baking, score the top of the cold dough with a sharp knife or lame at a 45° angle. This controls where the bread expands in the oven and creates that iconic "ear."
Baking
Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes. Place the cold dough into the screaming-hot Dutch oven, cover with the lid, and bake for 20 minutes covered, then 20–25 minutes uncovered until the crust is deeply golden. The steam trapped under the lid is what creates an open, airy crumb.
Common Beginner Mistakes
- Using an immature starter. Give it a full week before baking with it.
- Rushing bulk fermentation. An under-fermented dough won't have flavour or proper structure.
- Slicing too soon. Let the baked loaf cool for at least 1 hour — the crumb is still setting inside.
Your first sourdough may not be perfect, and that's completely normal. Each bake teaches you something new. Stick with it — the loaf you pull from the oven after a few attempts will be worth every hour of waiting.