I don’t know about you, but ALL of my social media feeds have been flooded with sourdough recipes lately. And if you’re like me, you’ve been determined to make a loaf of your own. Sourdough has been such a rewarding, sometimes frustrating, but most of the time, FUN hobby. So, I’m here to show you the BEST sourdough recipe that has been fail-proof for me (so far).

One thing about sourdough TikTok is that it’s intimidating. Although making sourdough does take some patience, it is not as complicated as it seems. Once you have an active, strong starter, it’s very simple! It may take almost 24 hours to make a loaf, but the directions are straightforward.

Essential Tools & Alternatives

While some tools can make the process easier, you don’t need fancy equipment. Here are the tools I use, along with alternatives you may already have at home:

• Scale (for precise measurements)
• Large Mixing Bowl (I use these ones because they come with a cover – this will be helpful during the process!)
  • If you already have mixing bowls: Press n’ seal/cling wrap/saran wrap/reusable cover
• Bread Whisk (alt: fork, whisk, or your hands!)
• Plastic, Curved Bench Scraper (alt: silicone spatula)
• Proofing Basket (alt: bowl lined with a tea towel)
• Scoring Blade (alt: sharp knife)
• Dutch Oven (alt: any oven-safe pot with a lid—check TJ Maxx for budget-friendly options!)
• Silicone Bread Mat (alt: parchment paper)
• Wire Cooling Rack

Check out this Sourdough Kit that comes with a lot of these tools!

A Quick PSA Before We Begin: When cleaning up, try to dispose of as much leftover sourdough in the trash as possible before washing your utensils and bowls. I recommend handwashing them before placing them in the dishwasher. Dried sourdough can harden and clog your pipes, so a little extra care during cleanup can help prevent plumbing issues!

Ingredients:

• 150g bubbly, active sourdough starter
• 350g filtered water
• 500g bread flour (I usually use unbleached bread flour)
• 10g salt (I use sea salt)

Directions:

Step 1: Prepare Your Ingredients

1. Place a large mixing bowl on your scale and tare it to 0g.
2. Add 150g of active sourdough starter and 350g of water.
3. Remove the bowl from the scale and whisk until the starter is fully dissolved and the mixture looks bubbly and milky.
4. Return the bowl to the scale and add 500g of bread flour and 10g of salt.
5. Put the scale aside, as you won’t need it anymore.

Step 2: Mix the Dough

1. Using a bread whisk, mix until the flour is fully incorporated. The dough will look “shaggy” at this stage—this is normal!
2. Use a bench scraper or spatula to ensure everything is combined, but avoid overmixing.
3. Cover the bowl with plastic wrap or a reusable cover and let the dough rest for 1 hour in a warm spot.

Step 3: Stretch and Folds

1. After 1 hour, perform your first set of stretch and folds (see video for technique).
2. Cover and let the dough rest for another hour.
3. Repeat this process two more times, for a total of three stretch and folds over three hours.
4. After completing the final stretch and fold, cover the bowl and allow the dough to bulk ferment for at least 8 hours at room temperature. The dough should double in size.

Step 4: Shape the Dough

1. Lightly flour a clean surface and transfer the dough onto it.
2. Gently stretch the dough into a rectangular shape.
3. Fold the top and bottom thirds into the center like a brochure.
4. Roll the dough into a ball, creating surface tension by moving it in a slight “candy cane” motion.
5. Place the dough upside-down into a floured proofing basket.
6. Cover and refrigerate for 8-10 hours for a cold proof. A longer cold proof intensifies the sour flavor; for a milder taste, shorten or skip this step.

Step 5: Bake the Bread

1. Place an empty Dutch oven with the lid on into your oven and preheat to 450°F (232°C).
2. Remove the dough from the fridge and flip it right-side up onto a piece of parchment paper or a silicone bread baking mat.
3. Lightly dust the top with flour and score it with a sharp blade.
4. Using heat-resistant oven mitts, carefully place the dough into the hot Dutch oven.
5. Cover and bake for 20 minutes at 450°F.
6. Lower the temperature to 400°F (204°C), remove the lid, and bake uncovered for another 30 minutes.

Step 6: Cool and Enjoy

1. Remove the bread from the Dutch oven and place it on a wire rack.
2. Allow the loaf to cool for at least 1.5 hours before slicing—this helps develop the best texture and flavor.
3. Slice, serve, and enjoy your homemade sourdough!

Happy baking! Explore More with My Military Lifestyle and Recipes!