We won't lie: Making homemade sourdough bread is a time-consuming process, but it doesn't have to be difficult. A lot of waiting is involved in making sourdough bread, so you'll need patience. But the bakery-level result is well worth your time. The good news? It only takes a handful of ingredients (likely already in your pantry). Here's how to make sourdough bread at home and how to make a sourdough starter.
How to Make Sourdough Starter
If you don't already have a sourdough starter, it's simple to make one. In fact, you need only two ingredients (plus patience while it ferments). Here's how to make a sourdough bread starter to use over and over again:
- In a large container stir together 1 cup all-purpose flour and ½ cup water. Cover loosely with plastic wrap. Set in a warm place (about 70°F); let stand 24 hours.
- Stir in another 1 cup flour and ½ cup water. Cover loosely; let stand in a warm place for another 24 hours. Repeat this process every day for 5 to 7 days or until the mixture is very bubbly and aromatic.
- If you're not using your starter right away, keep it at room temperature and feed your starter by stirring in 1 cup flour and ½ cup water. Let stand in a warm place overnight. Repeat daily. To slow down the fermenting process, store your starter in the refrigerator and feed it once a week. Let the starter come to room temperature before measuring and using in a recipe. When you use your starter, remove the desired amount and feed the remaining starter. Then let it stand at room temperature at least 24 hours before chilling the extra starter. When your starter gets to be too much, discard half of it before feeding.
How to Make Traditional Sourdough Bread
Once your sourdough starter is ready, follow the steps below for a basic sourdough bread recipe that makes 2 loaves (10 slices each).
Sourdough Bread Ingredients:
- 3½ to 3¾ cups all-purpose flour
- 1½ cups warm water (105°F to 115°F)
- 1 cup Sourdough Starter, at room temperature
- 1 Tbsp. salt
Step 1: Stir Together Ingredients and Chill
In a large bowl stir together 3 cups of the flour, the water, and Sourdough Starter until smooth. Cover bowl with waxed paper or plastic wrap. Let rise at room temperature 4 hours. Place the bowl in the refrigerator and chill overnight.
Step 2: Add Remaining Flour and Knead
Stir the salt and the remaining flour into the mixture. Turn the dough out onto a floured surface. Knead in enough of the flour to make a smooth dough (2 to 3 minutes). Place in a greased bowl, turning to grease the surface of the dough. Cover and let rise at room temperature about 2 hours or until slightly increased in size (you might see a few bubbles).
Step 3: Separate and Shape Loaves
Line a large baking sheet with parchment paper. Turn the dough out onto a floured surface; divide in half. Shape each dough half into an oval loaf. Place the loaves on the prepared baking sheet and cover with greased plastic wrap. Let rise at room temperature about 2 hours or until nearly double in size.
Step 4: Bake
Preheat oven to 425°F. Using a sharp knife, make three or four diagonal cuts across the top of each loaf. Bake 25 to 30 minutes or until the bread is golden and sounds hollow when lightly tapped. Remove the loaves from the baking sheet; cool on wire racks.
How to Make Sourdough Bread Without a Starter
If you're looking for a quick sourdough bread recipe, this one is about as fast as it gets. For one thing, you can skip the process of making a starter. Follow these instructions to learn how to make a loaf that's ready to slice and eat in just a couple of hours.
Quick Sourdough Bread Ingredients
- 6¾ to 7¼ cups all-purpose flour
- 1 pkg. active dry yeast
- 1½ cups water
- 3 Tbsp. sugar
- 3 Tbsp. vegetable oil
- 2 tsp. salt
- 1 6-oz. carton (⅔ cup) plain yogurt
- 2 Tbsp. lemon juice
In a large mixing bowl combine 2½ cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the water, sugar, oil, and salt until warm (120°F to 130°F). Add water mixture to flour mixture along with the yogurt and lemon juice. Beat with an electric mixer on low for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a baking sheet.
Shape each dough half by gently pulling it into a ball, tucking edges underneath. Place dough rounds on prepared baking sheet. Flatten each round slightly to about 6 inches in diameter. Using a sharp knife, lightly score loaf tops in a crisscross pattern. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
Preheat oven to 375°F. Bake 30 to 35 minutes or until bread sounds hollow when lightly tapped. (An instant-read thermometer should register at least 200°F when inserted into centers of loaves.) If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning. Immediately remove bread from baking sheets. Cool on wire racks.