My Sourdough Bread Recipe
There’s something magical about how just flour, water and salt come together to create a perfectly crusty loaf with a distinct tang and airy texture. Nurturing a starter feels like a beautiful balance of science and tradition.
Beyond the craft, I love the health benefits — sourdough is more digestible, lower on the glycemic index, and richer in minerals thanks to its long fermentation.
Method
Make the starter (if needed)
Combine the whole wheat flour, all-purpose flour and water. Stir until smooth, cover loosely and let sit at room temperature 24 hours. For the next 5–7 days, feed daily by discarding half and adding 1/4 cup flour and 1/4 cup water.
Prepare the dough
Combine the active starter and water, stirring until dissolved. Add the flour and mix until a rough dough forms. Cover with a damp towel and rest 30 minutes (autolyse). Add the salt and mix until fully incorporated.
Bulk fermentation
Stretch and fold the dough every 30 minutes over 2–3 hours. After the last fold, cover and rest 3–4 hours at room temperature until doubled in size.
Shape
Turn the dough onto a lightly floured surface and shape into a round or oval loaf. Place in a floured proofing basket, cover and refrigerate overnight (12–24 hours for better flavor).
Bake
Preheat the oven to 450°F (230°C) with a Dutch oven inside. Turn the dough onto parchment, score the top, and lower it into the hot Dutch oven. Cover and bake 20 minutes, then uncover and bake 20–25 minutes more until golden and hollow-sounding.
Cool
Let the bread cool on a wire rack before slicing.
Tips for success
- The long fermentation makes sourdough more digestible and lower on the glycemic index than most breads.
- A cold overnight proof deepens flavor and improves the crust.
Serving suggestions
- Slather with creamy plant-based butter
- Serve alongside soup
- Toast for avocado toast