icon picker
Sourdough Simplified: Step-by-Step Guide to Creating Your First Starter and Sourdough Loaf

DALL·E 2023-12-24 08.39.35 - A freshly baked homemade sourdough loaf on a rustic wooden table, with a jar of sourdough starter in the background. The scene is warm and inviting, w.png
Creating a sourdough starter and baking your first loaf of sourdough bread is a fulfilling culinary journey. This guide will lead you through the process step by step, ensuring you're well-equipped to dive into the world of sourdough baking.

Sourdough Starter Recipe #1


- 1 cup (120g) unbleached all-purpose flour
- 1/2 cup (120ml) water (room temperature)


1. Day 1: Mix the flour and water in a glass or plastic container. Stir until well combined. Cover loosely and let it sit at room temperature.
2. Day 2-5: Feed the starter daily. Add 1/2 cup (60g) flour and 1/4 cup (60ml) water each day. Stir well and loosely cover.
3. Observation: By Day 5, the starter should be active, with bubbles and a pleasant, slightly sour smell.

Sourdough Starter Recipe #2


2 cups warm water
1 scant tablespoon or one packet active dry yeast
1 tablespoon sugar
2 cups all-purpose flour
Mix well. Cover loosely with a clean cloth. Stir several times a day. In two or three days, the starter will smell sour and be ready to use. Place in a loosely covered crockery or glass container. Refrigerate until needed.

Sourdough starter notes

If your starter turns pink or orange it may contain bacteria. Discard. Wash and scald your container.
If mold should form on your starter, discard and start over. Mold is more likely when the starter consistency is too thick.
To store your starter, use glass or crockery. Don't use a tight fitting lid on your container. Use a wooden spoon to stir your starter. Metal can alter the flavor.
Before using starter that has been refrigerated, let it return to room temperature. Set it out on the counter the night before baking.


- Room Temperature: For regular use, keep at room temperature and feed daily.
- Refrigeration: For less frequent use, store in the refrigerator and feed weekly.

Homemade Sourdough Bread Recipe #1


- 1 cup (240ml) active sourdough starter
- 1 1/2 cups (360ml) warm water
- 4 cups (480g) all-purpose flour
- 1 1/2 teaspoons salt
If your starter is not very vigorous, use a small amount of active dry yeast to compensate. Experiment fearlessly!


1. Mixing: Combine the starter, water, and about 3 cups of flour in a large bowl. Mix to form a sticky dough.
2. Resting: Cover the bowl with a damp cloth and let rest for 30 minutes.
3. Adding Salt and Remaining Flour: Incorporate the salt and the remaining flour.
4. Kneading: Knead on a floured surface for about 10 minutes.
5. First Rise: Place in a lightly oiled bowl, cover, and let rise until doubled (about 3-4 hours).
6. Shaping: Gently deflate the dough, shape into a loaf, and place in a bread pan or on a baking sheet.
7. Second Rise: Let it rise for another 2 hours.
8. Baking: Preheat the oven to 450°F (230°C). Bake for 30-40 minutes until golden brown.

Sourdough bread recipe #2

In a large mixing bowl combined 1/4 cup warm water one package active dry yeast.
Allow the yeast to proof.
Stir in
2 cups sourdough starter
1 tablespoon sugar
1 tablespoon oil
1 teaspoon salt
1 cup unbleached all purpose flour
Mix well.
To make a stiff dough gradually add 1 1/2 to 2 cups all purpose flour. Turn out on a floured surface and need until smooth and elastic.
Cover and let dough rest for 30 minutes. Shape and place the loaf in a well-greased baking pan. Then let the loaf rise until doubled in bulk, about an hour.
Bake at 375° f for 35 to 40 minutes. Tapping on the loaf should produce a hollow sound.

Replenishing Your Starter After Baking

1. Feeding the Starter: After removing a portion for baking, add equal parts flour and water back into the starter. Don't add any of your leftover bread batter. Always use lukewarm water, never cold or hot.
2. Stirring: Mix thoroughly to a consistency like a thick pancake batter.
3. Resting Period: Let the starter rest at room temperature for a few hours to ferment and rise.
4. Observation: When bubbly and increased in volume, it's ready for use or storage.
5. Storage Options:
- Regular Bakers: Keep at room temperature, feeding daily.
- Occasional Bakers: Store in the refrigerator, feeding weekly.

The Story of Sourdough Bread

Sourdough bread dates back to Ancient Egypt around 1500 BC. It was a staple in San Francisco during the California Gold Rush and is renowned for its unique flavors and textures, attributed to the lactic acid bacteria in the starter. This historical context adds a layer of richness to your sourdough baking experience.
By following these instructions, you'll be well on your way to creating delicious, homemade sourdough bread, joining a centuries-old tradition of artisan baking.
Want to print your doc?
This is not the way.
Try clicking the ⋯ next to your doc name or using a keyboard shortcut (
) instead.