Getting Your Dough Ready
Let’s make some dough. Mix your starter, water, salt, and flour together. I like to use my hands. It feels wonderful and messy.
You can knead it in a mixer until it’s stretchy. Or try the stretch and fold method. It is like giving the dough a little hug every 15 minutes. This helps make it strong. Strong dough makes the best bread.
The Long, Cozy Wait
Now, we let it rest. Put your dough in a covered bowl. Leave it in a warm spot for many hours. It needs to sleep and grow.
I put mine near the radiator overnight. In the morning, it is always so big. I still laugh at that. It is like a sleepy surprise. This slow wait matters. It gives the bread its special sour taste.
A Little Story About Starters
My sourdough starter is named Bubbles. I have had her for ten years. She lives in my fridge when she is not working.
Once, I forgot to feed her for two weeks. I was so worried. But she bounced right back. Starters are tough little things. Do you have a starter? What is its name? I love hearing what people call them.
Shaping and Baking Day
The next day, shape your dough into a round ball. Let it rise one more time. Then, it is baking time. Heat your oven very hot with a pot inside.
Carefully put your dough in the hot pot. Doesn’t that smell amazing? The steam in the pot is the secret. It makes the crust crispy and wonderful. Fun fact: That hot pot acts like a professional baker’s oven.
Why This All Matters
This bread has no funny chemicals. You know every single thing inside it. That is a good feeling for your body.
But it is more than that. Making bread teaches us to be patient. Good things take time. What is your favorite thing to do while you wait for dough to rise?
The Best Part
The hardest part is waiting for the bread to cool. You must wait at least an hour. I know, it is so hard.
But then you can slice it. The crust will crackle. The inside will be soft and full of holes. It is pure magic. What will you put on your first slice? Butter? Jam? I would love to know.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Active sourdough starter | 1 cup | |
| Water | 1 1/4 cups | |
| Salt | 2 teaspoons | |
| All-purpose flour | 4 cups |
My Happy Sourdough Ritual
Hello, my dear! Let’s bake some bread. I love the feel of dough in my hands. It feels like a little miracle every single time.
My starter’s name is Bubbles. I’ve had him for years. He makes the bread rise and gives it that lovely tang. Doesn’t that smell amazing? It reminds me of my own grandma’s kitchen. Let’s begin our little project together.
Step 1: Wake Up Bubbles
First, let’s wake up Bubbles. Mix your starter, water, and flour in a big bowl. It will look messy and shaggy at first. That is perfectly fine, I promise. Just stir it until everything is combined. Then we let it take a little nap for about half an hour.
Step 2: Build Strength
Now for the fun part. We need to build its strength. Wet your hands and grab one edge of the dough. Pull it up and fold it over the top. Turn the bowl and do it again. Repeat this a few times. (My hard-learned tip: wet hands stop the dough from sticking to you!).
Step 3: Fold and Rest
We do this fold every 15 minutes for the first hour. Then we let the dough rest. It needs a long, cozy sleep. Cover the bowl tightly and leave it on the counter overnight. I still laugh at the time I forgot to cover it. We had a hard, crusty surprise in the morning!
Step 4: Shape and Rise
Good morning! The dough should be big and puffy. Gently push it down to let the air out. Then shape it into a smooth ball. Place it into a floured basket or bowl. Let it rise again for a few hours. What do we call the friendly bacteria that make sourdough sour? Share below!
Step 5: Bake
Time to bake! Heat your oven very hot with a heavy pot inside. Carefully turn your dough onto some paper. You can cut a pretty pattern on top with a sharp knife. Then, plop it into the hot pot. Be careful, my dear, it’s very hot.
Step 6: Finish Baking
Bake it with the lid on for 20 minutes. Then take the lid off. The smell will fill your whole house. It’s the best part. Lower the heat and bake for 20 more minutes. You will get the most beautiful, golden loaf.
| Cook Time | 40 minutes |
| Total Time | 18–28 hours |
| Yield | 1 beautiful loaf |
| Category | Bread, Baking |
Let’s Get Creative With Your Loaf
A simple sourdough is a wonderful thing. But sometimes, it’s fun to play. You can add so many tasty bits right into the dough. It makes each loaf a special surprise. Here are a few of my favorite ideas.
- Everything Bagel Twist: Mix in sesame seeds, garlic, and onion. It tastes like your favorite bagel.
- Sun-Dried Tomato & Herb: Add chopped tomatoes and rosemary. It’s perfect for a fancy sandwich.
- Sweet Cinnamon Raisin: Knead in cinnamon and plump raisins. Wonderful for toast with a little butter.
Which one would you try first? Comment below!
The Perfect Slice: Serving Your Masterpiece
Oh, that first slice is always magical. You must let the bread cool first. I know it’s hard to wait! Then, slice it thick. The crust should crackle in the most satisfying way.
I love it simply slathered with good butter. A drizzle of honey makes it a treat. For supper, serve it with a big bowl of soup. The bread is perfect for dipping. You could also make the best grilled cheese sandwich.
For a drink, a cold glass of apple cider is lovely. For the grown-ups, a pale ale pairs beautifully. The tang of the bread and the beer are old friends. Which would you choose tonight?
Keeping Your Sourdough Happy
Fresh bread is a wonderful thing. But what about the next day? Let your loaf cool completely first. Then wrap it in a clean cloth or put it in a bread box. This keeps the crust nice and chewy. I once put a warm loaf in a plastic bag. It became soft and soggy. We learned our lesson that day!
You can also freeze bread for later. Slice it first so you can take out just what you need. Toast a frozen slice straight from the freezer. Batch cooking means you always have good bread on hand. This saves you time and makes your home feel cozy. A full bread box is a happy kitchen.
Have you ever tried storing it this way? Share below!
Simple Fixes for Sourdough Troubles
Is your dough too sticky? Wet your hands with a little water. This stops the dough from sticking to you. I remember when my dough was like glue. My grandson thought I had made a new kind of playdough. A sticky dough just needs a bit more flour. Add it one spoonful at a time.
What if your bread is too dense? Your starter might not have been active enough. A lively starter makes the bread light and airy. This matters because good flavor comes from a strong starter. Is your crust not crispy enough? Make sure your Dutch oven is very hot. A hot pot gives you that perfect crackle. This builds your confidence when you see it work.
Which of these problems have you run into before?
Your Sourdough Questions Answered
Q: Can I make this gluten-free?
A: You can try a gluten-free flour blend. The texture will be a little different.
Q: Can I make the dough ahead?
A: Yes. The long ferment in the fridge is perfect for this. It develops more flavor.
Q: What if I don’t have a Dutch oven?
A: A heavy baking sheet and a pan of water below will work. It still makes a good loaf.
Q: Can I double the recipe?
A: Yes, you can make two loaves. Just be sure your bowl is big enough for the dough to rise.
Q: Is scoring the top necessary?
A: It helps the bread expand beautifully in the oven. You can make a simple X with a sharp knife.
Fun fact: The little cuts on top are called “scoring.” It’s the baker’s signature!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this bread. It is a simple joy to share. There is nothing better than a warm slice with butter. I would be so happy to see your creation.
Please share a picture of your beautiful loaf. Let’s fill the world with homemade bread. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
