There’s something incredibly satisfying about baking your own sourdough. The crackling sound of the crust, the chewy texture, and that perfect tang—there’s nothing quite like it. And the best part? Making sourdough from scratch doesn’t require fancy equipment or complicated techniques, just a little time, patience, and a love for the craft. If you’ve ever wanted to try your hand at making your own sourdough bread, this guide will walk you through the process from start to finish.

Step 1: Create Your Sourdough Starter [or ask a friend for some]

The first step in sourdough baking is making your starter. This is the natural yeast culture that will raise your dough, and it’s made with just two simple ingredients: flour and water. Here’s how to create one from scratch:

Ingredients:

• 100g (about 1/2 cup) of whole grain flour (rye or whole wheat is best for starting)
• 100g (about 1/2 cup) of water (preferably filtered, as chlorine can inhibit fermentation)

Instructions:

1. Day 1: In a glass jar, combine 100g of flour and 100g of water. Stir until well mixed, then cover loosely with a lid or cloth to allow airflow. Leave it in a warm spot (around 70°F / 21°C) for 24 hours.
2. Day 2: You might see a few bubbles forming or smell a bit of sourness—that’s a good sign! Discard half of the mixture (about 1/2 cup), and add 100g of fresh flour and 100g of water. Stir, cover, and let sit for another 24 hours.
3. Days 3-7: Continue the process of discarding half of the starter and feeding it with equal parts water and flour each day. By Day 3 or 4, you should start to notice more bubbling and a stronger sour smell. The starter will become more active and begin to double in size within 4-6 hours of feeding. Keep feeding it daily until it’s consistently bubbly, has a tangy smell, and doubles in volume within a few hours of being fed.

Once your starter is active and bubbly, you’re ready to bake!

Step 2: Mix the Dough

Now that you have a mature starter, it’s time to make your dough.

Ingredients:

• 500g (about 4 cups) of bread flour (you can use a mix of white and whole wheat)
• 350g (about 1 1/2 cups) of water (room temperature)
• 100g (about 1/2 cup) of active sourdough starter
• 10g (about 1 1/2 teaspoons) of salt

Instructions:

1. Autolyse (Resting the Dough): In a large bowl, mix the flour and water together until just combined. Cover and let it sit for about 30 minutes. This process helps the flour absorb the water and kick-start the gluten development.
2. Mixing the Starter: After the autolyse, add the salt and sourdough starter to the dough. Mix everything together until fully incorporated. You can use your hands or a dough scraper for this. It might seem a bit sticky, but that’s normal!
3. Kneading: Knead the dough for about 5-10 minutes. If you’ve never kneaded dough by hand before, here’s a simple method: fold the dough in half, then press it down with your palms. Turn the dough a quarter turn, and repeat. The dough will become smoother and elastic over time. You can also use the “stretch and fold” method, which involves stretching the dough and folding it over itself every 30 minutes for the first few hours of the bulk fermentation.

Step 3: Bulk Fermentation

Now that your dough is mixed and kneaded, it’s time to let it rise.

1. First Rise: Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for about 4-6 hours. You’ll want to see the dough grow in size by about 1.5 times and become slightly puffy.
2. Stretch and Fold: During the first 2 hours of the rise, perform a series of “stretch and folds” every 30 minutes (4 times in total). To do this, grab a portion of the dough, stretch it up, and fold it back onto itself. Repeat on all four sides. This will strengthen the dough without overworking it.

Step 4: Shaping the Dough

After the dough has risen, it’s time to shape it.

1. Turn Out: Gently turn your dough out onto a lightly floured surface. Be careful not to deflate the dough too much.
2. Shape: Use your hands to shape the dough into a round or oval loaf, depending on your preference. To do this, fold the edges of the dough toward the center, then flip it over and gently shape the dough into a tight ball by tucking the edges underneath.
3. Second Rise (Proofing): Place the shaped dough in a proofing basket or a bowl lined with a well-floured towel. Cover and let it rise for 3-4 more hours at room temperature, or you can let it rise overnight in the fridge for a slow, cold fermentation (which will deepen the flavor).

Step 5: Baking the Sourdough

Now, you’re ready to bake!

1. Preheat the Oven: Place a Dutch oven or a heavy pot with a lid in your oven and preheat to 450°F (230°C). This will create a steamy environment that helps develop a beautiful crust.
2. Score the Dough: Just before baking, use a sharp knife or razor blade to score the top of your dough. This allows the bread to expand properly during baking and gives it that beautiful, rustic look.
3. Bake: Carefully transfer your dough into the preheated Dutch oven, cover it with the lid, and bake for 20-25 minutes. After that, remove the lid and continue baking for another 25-30 minutes, or until the bread is deep golden brown and has a hollow sound when tapped on the bottom.
4. Cool: Let your sourdough cool completely before slicing. This will help the crumb set and improve the texture.

Step 6: Enjoy!

Now comes the best part—enjoying the fruits of your labor. Slice into your freshly baked sourdough, spread some butter, and savor the tangy, chewy goodness. The process might take some time and patience, but it’s incredibly rewarding to know that you’ve made this loaf from scratch with your own hands—and it tastes amazing!

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Tips for Success:

• Patience is key. Sourdough baking is an art that improves with practice.
• If your starter isn’t rising well, make sure it’s active and bubbly before using it in the dough.
• Experiment with different types of flour to find the texture and flavor you love.
• If you have a busy schedule, try making your sourdough in stages by using cold fermentation in the fridge.

Baking your own sourdough is a gratifying experience that connects you to a centuries-old tradition while also providing health benefits and delicious bread. So, get your starter going, roll up your sleeves, and start baking!