Simple Sourdough Bread (Beginner Friendly)

This is the loaf I make when I want sourdough without overthinking it.

No complicated schedules.

No 14-step flow chart.

No “you messed up your starter, start over” energy.

Just a solid, reliable loaf that works in real life.

If you’ve been staring at your starter wondering what to do next… this is it.

Supplies:

• Dutch Oven or loaf pan

• Large glass/ceramic bowl.

• Thermometer (if you don't have one thats fine for now)

• Bread sling or parchment

• Active starter(it has doubled or more and just started to fall)

• Danish dough whisk or fork.

Ingredients

100g active sourdough starter

350g room temp water

500g bread flour (or all-purpose with good protein) I like Kirklands Organic

10g salt

That’s it.

(No yeast. Your starter is the yeast.)

Instructions

1. In a large bowl, add water. Add your starter and mix until mostly combined.

2. Add the flour and salt and mix until a dough forms. Most recipes say until shaggy but I have learned building gluten at the beginning is ideal! So massage that dough for 5-7 mins.

3. Cover and let sit for 45 minutes.

4. Do your first stretch and fold.

   (Grab one side, pull up, fold over. Turn the bowl. Repeat 4 times or until the dough fights you and doesn't want to stretch. Don't worry about being gentle. The stretching builds strength)

5. Repeat stretch and folds every 30 minutes for 2–3 rounds.

6. Cover and let the dough bulk ferment until it looks puffy, jiggly, and has bubbles.

   (Usually about 5–7 hours depending on temperature of dough)

7. Turn dough out onto lightly floured surface NOT too much because flour disrupts the gluten.

8. Lightly pre-shape your dough and let rest for 15 mins.

9. Final shape the dough into a tight ball using the push pull method and place into a floured bowl or banneton.

10. Proceed to bake OR cover and place in the fridge for an overnight cold proof. Dough can stay in the fridge for up to 72hrs. The longer it's in the fridge, the more "sour" it will taste. If you bake same day it will be a mild flavor.

Bake(Same day or next day)

1. Preheat oven to 450°F with your Dutch oven inside or if using loaf pan just pre heat oven.

2. Turn dough onto parchment paper or sling.

3. Score the top (simple angled score on a 45 degree angle).

4. Bake lid on for 25 minutes.

5. Lower oven to 425°F, remove lid, and bake another 15–20 minutes to internal temp of

   208-212f(dutch oven) 200-205f (loaf pan)

6. Let cool completely before cutting. Usually 2-3hrs

Yes, completely. I know. It’s annoying.

Done.

Why This Works

• Simple ratios = repeatable results

• Stretch and folds build strength without overworking dough

• Cold proof = better flavor and easier scoring

• Lower temp after lid off = prevents overly dark crust

• Works around a normal daily schedule

Real Life Notes

Sourdough is less about perfection and more about learning YOUR dough.

Your kitchen temp matters.

Your timing might shift.That’s normal.

You’re not failing — you’re learning what your dough does.

ADHD-Friendly Tip

Do NOT get frustrated! I've been baking for a few months now and am still tweaking and finding what my dough loves the most.

Make this fit your day.

You don’t need to hover over it.

Do a stretch and fold when you remember.Let it sit longer if you get busy.

Sourdough is actually pretty forgiving once you stop trying to control it.

Common Questions:

Do I really need to temp(take internal temperature) my dough to see if it's done baking? Yes but if you don't have a thermometer just yet, its ok just follow my baking instructions but leave in for the full 20 mins after taking the lid off. If the crust gets REALLY dark loosely put some tinfoil on top.

Do I need a Dutch oven?It helps, but you can use 2 loaf pans. Use the second as a lid to trap steam.

Why didn’t my bread rise?Your starter probably wasn’t strong enough yet. Keep feeding it consistently.

What is bulk fermentation? Look for my blog post talking about what it is and how to dial it in. I promise it gets easier than guessing!

Can I use all-purpose flour?Yes, just make sure it has decent protein (around 11%+).

Why is my bread dense?Usually under-fermented(didn't sit long enough, rise enough and peel away from the edges easily or weak starter.

Why do I have to wait to cut it? Because if you cut it hot, it turns gummy. Worth the wait.