The Best Homemade Sourdough Bread Recipe

What You’ll Love About This Recipe

You’ll love this homemade sourdough bread for its crispy crust, chewy center, and rich, tangy flavor. It’s simple to make with just a few ingredients, yet feels like a special treat every time.

• Perfect Texture: A golden, crackly crust gives way to a soft, airy inside with just the right chew.
• No Fuss, Big Reward: With a little patience, this recipe turns basic staples into something extraordinary.
• Endless Customization: Add seeds, herbs, or even cheese to make it your own signature loaf.

Recipe

There’s nothing quite like the taste of homemade sourdough bread—crusty on the outside, soft and tangy on the inside. This traditional recipe uses a sourdough starter for natural fermentation, resulting in a flavorful loaf with a perfect texture.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (360ml) warm water
• 4 cups (500g) bread flour
• 1 ½ tsp (9g) salt
• 1 tbsp (15ml) olive oil (optional, for dough handling)

Instructions:

1. Mix the Dough: In a large bowl, combine the sourdough starter and warm water. Stir in the flour and salt until a shaggy dough forms.
2. Knead: Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
3. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4–6 hours, or until doubled in size.
4. Shape: Gently deflate the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or in a proofing basket.
5. Second Rise: Cover and let rise for another 1–2 hours until puffy.
6. Preheat Oven: Preheat the oven to 450°F (230°C) with a Dutch oven inside (if using).
7. Score: Slash the top of the loaf with a sharp knife or razor.
8. Bake: Transfer the dough to the preheated Dutch oven or onto a baking sheet. Bake for 30 minutes with the lid on (if using a Dutch oven), then remove the lid and bake for another 15–20 minutes until deep golden brown.
9. Cool: Let the bread cool on a wire rack for at least 1 hour before slicing.

Notes:

• For a stronger sour flavor, let the dough ferment in the fridge overnight during the first rise.
• If the crust is too hard, brush the loaf with butter after baking.

Equipment:

• Large mixing bowl
• Dutch oven (optional)
• Baking sheet or proofing basket
• Sharp knife or razor

Time:

• Prep time: 20 minutes
• Cooking time: 45–50 minutes
• Total time: 6–8 hours (including rising)

Cuisine: Bread / Baking

Serving: 1 loaf (8–10 slices)

Nutrition

Homemade sourdough bread offers a tasty and nutritious option for bread lovers. Here is a basic breakdown of its nutritional value per slice (approximately 50g):

What To Serve With It

I love pairing my homemade sourdough with a steaming bowl of savory soup, especially on chilly evenings. A well-curated cheese platter, complete with soft brie or tangy cheddar, also makes for a perfect match. It’s amazing how these simple combinations can elevate the whole experience.

Savory Soups

When I’m enjoying a warm slice of homemade sourdough bread, I love pairing it with a comforting bowl of savory soup for a complete, satisfying meal. Nothing beats dipping that crusty loaf into a rich tomato bisque or a hearty minestrone—it’s pure comfort in every bite. I also adore creamy potato soup or a rustic lentil stew, as their flavors blend perfectly with the tangy sourdough. Sometimes, I’ll go for a simple chicken noodle soup for a classic combo. Each spoonful, paired with a tear of bread, feels like a hug for my taste buds. Perfect for any season!

Cheese Platters

A well-curated cheese platter deserves accompaniments that elevate every bite, and I’ve found that pairing it with the right extras makes all the difference. Fresh sourdough bread is a must—its tangy flavor and crusty texture complement creamy cheeses beautifully. I love adding sliced apples or pears for a sweet crunch, along with nuts like almonds or walnuts. A drizzle of honey or fig jam adds depth, while olives or pickles bring a tangy contrast. Don’t forget charcuterie for savory balance! It’s all about mixing flavors and textures, creating a platter that feels indulgent yet approachable. Trust me, your guests will love it!