Classic Sourdough Bread With Starters

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There’s something deeply satisfying about baking a rustic loaf of sourdough bread from scratch, especially when it starts with a living, bubbling starter you’ve nurtured yourself. I’ve spent countless hours testing and perfecting this recipe to find that sweet spot between crispy crust and chewy, flavorful crumb—and let me tell you, this one delivers.

My journey with sourdough began like many others—out of curiosity and a love for simple, honest ingredients. What I didn’t expect was how much I’d enjoy the process. Watching the dough transform from basic flour and water into a golden, blistered loaf never gets old. This recipe is now a staple in my kitchen, and it’s one I keep coming back to.

Why You’ll Love This Classic Sourdough Bread With Starters

This recipe is all about depth of flavor and a beautiful crust that cracks as it cools. The tangy flavor from the natural fermentation gives it a complexity that no store-bought loaf can match. It’s ideal for toast, sandwiches, or served warm with just a pat of butter. Plus, there’s real joy in knowing you’ve made it entirely by hand.

What Type of Starter Works Best for Sourdough Bread?

I use a 100% hydration starter made from equal parts flour and water by weight, which gives a great balance of flavor and rise. You’ll want your starter active and bubbly—fed about 4–6 hours before you start mixing your dough. Rye flour or whole wheat can be used to boost fermentation speed, but all-purpose or bread flour also works perfectly.

Options for Substitutions

• Flour: You can use a mix of whole wheat and white bread flour if you want a nuttier flavor and denser crumb. Just don’t go overboard—stick to 25–30% whole wheat.
• Water: Filtered water is best. Chlorinated tap water may weaken your starter.
• Starter: If you don’t have a starter yet, you can create one from scratch in 5–7 days using just flour and water. Or ask a friend for a scoop of theirs!

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Ingredients for Classic Sourdough Bread With Starters

• Active Sourdough Starter: This is the heart of the recipe. It’s what gives the bread its rise and signature tang. Make sure it’s bubbly and smells pleasantly sour.
• Bread Flour: High-protein flour is ideal for structure and elasticity, helping create that chewy crumb and airy pockets.
• Water: Hydrates the flour and activates the enzymes and yeast. Room-temperature filtered water is best for consistent fermentation.
• Salt: Not just for taste—salt strengthens the gluten structure and helps control fermentation rate, which is crucial for a well-developed loaf.

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Step 1: Feed Your Starter

Make sure your starter has been fed 4–6 hours before starting and is active, bubbly, and doubled in volume. You can test its readiness by dropping a spoonful in water—if it floats, it’s ready to use.

Step 2: Mix the Dough (Autolyse)

In a large bowl, combine the bread flour and water. Stir until no dry bits remain. Cover and let rest for 45 minutes. This allows the flour to fully hydrate, making it easier to develop gluten later.

Step 3: Add Starter and Salt

Add the active sourdough starter and salt to the dough. Mix using a pinching and folding motion until thoroughly incorporated. The dough should feel sticky but stronger than before.

Step 4: Bulk Fermentation with Stretch and Folds

Cover the bowl and let the dough rest at room temperature (72-75°F). Every 30 minutes for the next 3 hours, perform a set of stretch and folds to build strength: pull the dough up and fold it over itself, rotating the bowl each time. After 4–5 sets, let it rest undisturbed for the remaining time until it becomes puffy.

Step 5: Shape the Dough

Lightly flour a clean surface. Turn out the dough and shape it into a round or oval, depending on your proofing basket. Create surface tension by tucking the edges under as you shape.

Step 6: Final Proof (Cold Fermentation)

Place the dough seam-side up into a floured proofing basket. Cover and refrigerate overnight (12–16 hours). This slow fermentation enhances flavor and improves oven spring.

Step 7: Preheat the Oven with Dutch Oven

The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. This high heat helps develop that gorgeous crust.

Step 8: Score and Bake

Turn the dough out onto parchment paper, seam side down. Score the top with a sharp blade to control where the bread expands. Transfer to the hot Dutch oven, cover, and bake for 20 minutes. Then remove the lid and bake another 20–25 minutes until golden brown and crusty.

Step 9: Cool Before Slicing

Once out of the oven, let the loaf cool on a wire rack for at least 1 hour. Cutting it too soon can make the crumb gummy—resist the temptation!

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How Long to Prepare Classic Sourdough Bread With Starters

Making sourdough bread takes time, but most of that is waiting while the dough ferments and develops flavor. It’s not a recipe you rush—it rewards patience.

• Hands-on Time: About 45–60 minutes total, spread over mixing, folding, and shaping.
• Fermentation and Proofing: Around 20–24 hours including bulk fermentation and cold proofing overnight.

The actual baking time is under an hour, but the real investment is in letting nature do its work. This slow process is what gives the sourdough its tang and complex texture.

Tips for Perfect Classic Sourdough Bread With Starters

• Keep your starter active—feed it regularly even if you’re not baking daily.
• Don’t skip the autolyse step; it’s crucial for good gluten development.
• Be gentle during shaping to preserve air pockets.
• Use a Dutch oven for best crust—steam traps inside and helps the loaf rise.
• Score confidently and deeply—this controls expansion.

Watch Out for These Mistakes While Cooking

• Underfed Starter: A weak starter leads to dense bread. Always check for bubbles and the float test.
• Overproofing: Too much fermentation weakens the dough structure, causing it to collapse.
• Too Much Flour During Shaping: This can prevent a good crust. Use just a dusting.
• Cutting Too Early: Letting the loaf rest before slicing is essential for texture.
• Wrong Oven Temp: Not preheating the Dutch oven enough can ruin your crust.

What to Serve With Classic Sourdough Bread With Starters?

1. Buttery Scrambled Eggs

Creamy eggs with sourdough toast is a breakfast favorite.

2. Hearty Soups

Pair it with lentil, tomato basil, or French onion soup for a complete meal.

3. Charcuterie Board

Crispy slices of sourdough are perfect with cured meats, cheeses, and olives.

4. Avocado Smash

Top a thick slice with smashed avocado, chili flakes, and a drizzle of olive oil.

5. Garlic Butter Spread

Warm bread with herbed garlic butter makes an irresistible side.

Storage Instructions

Room Temperature: Once fully cooled, store your sourdough in a paper bag or wrapped in a clean towel for up to 2 days. Avoid plastic—it softens the crust.

Freezing: Slice and freeze in an airtight bag for up to 3 months. Toast directly from frozen.

Reviving: If the crust softens, pop the loaf in a hot oven (375°F) for 5–10 minutes to crisp it back up.

Estimated Nutrition (Per Slice, based on 12 slices per loaf)

• Calories: 160
• Carbohydrates: 30g
• Protein: 5g
• Fat: 0.5g
• Fiber: 1.5g
• Sodium: 250mg
• Sugar: 0g

Frequently Asked Questions

How do I know when my starter is ready?

It should be bubbly, have a pleasant tangy smell, and pass the float test when dropped into water.

Can I speed up the fermentation?

You can shorten bulk fermentation slightly by using a warmer room temperature (up to 78°F), but don’t rush it too much—it affects flavor.

Do I need a Dutch oven?

It’s highly recommended. It creates a steamy environment for the crust to form properly. Without it, the bread might dry out.

What if my dough is too sticky?

Use wet hands when handling. Avoid adding too much flour, which can toughen the dough.

Why didn’t my bread rise well?

The starter might be weak, or the dough may have been under- or over-proofed. Timing and temperature are key!

Conclusion

Sourdough bread making is more than just a recipe—it’s a rhythm, a ritual, and a deeply rewarding process. With patience and a little practice, you’ll consistently pull golden, crusty loaves from your oven that rival your favorite bakery. Stick with it, trust the process, and you’ll soon be mastering your own variations of this timeless classic.

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