A sourdough starter is the heart of any good sourdough bread. It’s a blend of flour, water, and time that develops natural yeast and bacteria, giving your bread its signature tangy flavour and chewy texture. This straightforward recipe will help you create a starter that’s active and bubbly, ready for all your sourdough creations.

Whether you’re a beginner or an experienced baker, this method is simple and reliable. A perfect starter means perfect sourdough bread, and the best part? You can adjust the water levels based on the temperature in your kitchen for the ideal consistency.

Tips for a Perfect Sourdough Starter:

Use filtered water: Tap water can contain chlorine, which may inhibit the growth of your starter’s natural yeast. Always opt for filtered water for the best results.
Keep your starter warm: If your kitchen is cool, you can place your starter in a warm spot to encourage fermentation. A turned-off oven with the light on works well.
Be patient: A healthy starter takes time to develop. Don’t rush it—let it ferment and bubble at its own pace. The longer it ferments, the more complex the flavor!
Consistency matters: If your starter looks too thick or too runny, adjust the water a little to get the consistency of a thick pancake batter. If it’s too dry, add a bit more water.

Why This Method Works

Less Kneading, More Resting – Using a stand mixer speeds up gluten development, meaning you can skip long kneading sessions.
Cold Fermentation = Better Flavor – The overnight (or up to 24-hour) fridge proofing allows for deeper, tangier flavors.
Easy Stretch and Folds – Instead of kneading, simple stretch-and-folds build structure in the dough.
Crispy Artisan Crust – Baking in a preheated cast iron/dutch oven creates a beautiful golden crust without fancy equipment.

Sourdough Bread

A simple sourdough bread made with just flour, water, salt, and starter. This method creates a rustic loaf with a crisp crust and soft, open crumb — perfect for everyday baking.

Prep Time20

Active Time26

Course: baking

Keyword: sourdough, sourdough discard

Yield: 1 large loaf

Materials

100 g sourdough starter (active and bubbly)
300 g filtered water (adjust between 250g–300g depending on temperature)
500 g unbleached bakers flour (preferably organic)
10 g salt
dash of water (for mixing in the salt)

Instructions

Add flour, sourdough starter, and water to the bowl of a stand mixer. Mix on low speed (or mix by hand in a bowl) for 5 minutes until the dough is smooth and fully combined. Transfer to a clean bowl, cover with a damp towel, and let rest for 30–45 minutes.
Sprinkle 10g salt over the dough. Add a small dash of water to dissolve the salt, then mix by hand until fully incorporated.
Use the stretch and fold technique to strengthen the dough. Stretch one side upwards, fold it over, rotate the bowl, and repeat 3–4 more times. Let rest for 30 minutes, then repeat for 3–4 rounds.
Cover the bowl and let the dough rise at room temperature for 4–6 hours or until doubled in size.
Lightly flour your surface, shape the dough into a round or oval, and place it seam-side up in a proofing basket or bowl lined with a towel.
Cover and place the dough in the fridge for 12–24 hours for cold fermentation.
Preheat the oven with a cast iron Dutch oven (with the lid on) at 250°C (482°F) for 30 minutes.
Remove the dough from the fridge, score deeply once with a sharp knife, and transfer it to the preheated Dutch oven. Bake covered for 5 minutes.
After 5 minutes, remove the lid, make a shallow score to help the loaf expand, and bake for another 15 minutes with the lid on.
Lower the temperature to 220°C (428°F) and bake uncovered for another 10 minutes until golden brown. Remove from the oven and let cool for at least 1 hour before slicing.

Instructions

Step 1: Mix the Dough (No Kneading Needed!)

Baker’s Tips for Success

Fermentation times vary – Warmer temperatures speed up fermentation, while cooler temperatures slow it down. Adjust your timing accordingly.
Use a bubbly, active starter – Your starter should be at peak activity before using it. If it’s flat, feed it and wait a few hours.
Adjust water based on temperature – In warmer weather, use less water (250g), and in cooler weather, use more (300g).
Cold-proofing enhances flavour – Don’t skip the overnight fridge fermentation. It improves taste and makes scoring easier.
Preheat your cast iron properly – A hot baking vessel ensures a crisp, blistered crust.
Let the bread cool before slicing – Cutting too soon releases steam, making the crumb gummy instead of airy.