The Easiest Sourdough Recipe: Simple, Delicious, and No-Fuss

Sourdough Bread

Sourdough bread. It’s one of those timeless staples that holds a special place in the hearts (and kitchens) of home bakers everywhere. The tangy, chewy texture, the crackly crust, and the satisfaction of creating something from scratch—there’s really nothing quite like it. But we’ll be honest: the thought of making sourdough can be intimidating for many. Between the starter, the long fermentation process, and the various techniques, it can seem like a lot of work.

But here’s the secret: making sourdough bread doesn’t have to be complicated. In fact, I’m going to share the easiest sourdough recipe you’ll ever try—perfect for beginners or anyone who wants delicious bread without spending all day in the kitchen.

What Makes This Sourdough So Easy?

This recipe focuses on minimal ingredients, minimal equipment, and minimal fuss. No complicated kneading techniques, no overnight rises, no need for any special tools (though a Dutch oven is nice). You can make it with just a handful of ingredients, and it’s incredibly forgiving. As long as you have a sourdough starter, you’re halfway there.

Let’s dive in!

Ingredients:

• 1 cup active sourdough starter (You can find tips on how to make your own starter in this post, or you can use store-bought or gifted starter)

• 1 1/2 cups lukewarm water (not too hot, about 75°F or 24°C)

• 3 1/2 cups all-purpose flour (or a mix of whole wheat and white)

• 1 1/2 teaspoons salt

Instructions:

1. Mix the Dough:

In a large mixing bowl, combine the sourdough starter and lukewarm water. Stir them together until the starter is dissolved in the water. Add in the flour, one cup at a time, stirring as you go. When the dough starts to come together, add in the salt. You’ll want to mix until the dough forms a rough, shaggy ball.

2. Autolyse (Rest Time):

Cover the bowl with a damp towel and let it sit for about 30 minutes. This process is called autolyse, and it allows the flour to fully hydrate, making it easier to work with and helping develop a better texture. It’s a small step that can make a big difference.

3. Shape the Dough:

After the rest time, turn the dough out onto a lightly floured surface and fold it over itself a few times—gently stretching and folding the edges toward the center. This will help develop the structure of your bread without the need for long kneading. Once it’s come together into a smoother ball, shape it into a round loaf.

4. Bulk Fermentation:

Place the dough back in the bowl and cover it with a damp towel or plastic wrap. Let it rest for 4-6 hours at room temperature. Every 30 minutes during the first two hours, stretch and fold the dough in the bowl to strengthen the gluten. After the initial folding, let the dough rise undisturbed.

During this time, the dough will slowly rise and develop its flavor. You’ll know it’s ready when it has doubled in size, is slightly bubbly, and jiggles a bit when you move the bowl.

5. Preheat the Oven:

About 30 minutes before the dough is ready, preheat your oven to 475°F (245°C). If you have a Dutch oven, place it in the oven while it’s preheating. This helps create a steamy environment for your bread, giving it a nice rise and a golden crust.

6. Score the Dough:

Once the dough has risen, gently flip it onto a sheet of parchment paper. Using a sharp knife or a bread lame, score the top of the dough with a few shallow cuts. This allows the bread to expand properly while baking and gives it that beautiful, rustic look.

7. Bake the Bread:

If you’re using a Dutch oven, carefully remove it from the oven and place the dough (with the parchment paper) inside. Cover it with the lid and bake for 30 minutes. Then, remove the lid and bake for another 15-20 minutes until the loaf is golden brown and the crust is beautifully crisp.

If you’re not using a Dutch oven, you can bake it directly on a baking sheet, but the results might be slightly less crisp and chewy. Just make sure to place a pan of water on the lower rack to create steam during the first part of baking.

8. Cool and Enjoy:

Once the bread is done baking, remove it from the oven and let it cool completely on a wire rack. As tempting as it is, let it cool for at least an hour before slicing to allow the crumb to set.

Tips for Success:

• Starter Temperature: Make sure your sourdough starter is active and bubbly before you begin. If it’s been sitting in the fridge, feed it the night before to ensure it's ready to go.

• Flour Variations: Feel free to experiment with different types of flour. Whole wheat flour will give the bread a denser, richer flavor, while all-purpose flour gives a lighter, airier loaf.

• Time Flexibility: If you don’t have the full 6 hours for fermentation, you can refrigerate the dough for an overnight rise. Just let it come to room temperature before shaping and baking.

Why This Sourdough Works:

This method is as simple as it gets while still yielding a beautiful, flavorful loaf. The minimal effort and relaxed timeline make it the perfect intro to sourdough baking, and it’s easy to incorporate into a busy lifestyle. Plus, the flavor and texture of homemade sourdough can’t be beat. It’s perfectly tangy, with a chewy crumb and a crispy, golden crust.

I hope this recipe takes some of the mystery out of sourdough for you! There’s something magical about baking your own bread, and once you’ve tried it, you’ll be hooked. Let me know how it turns out for you or if you have any questions—I’d love to hear about your baking adventures!

Happy baking! 🍞✨

XO, Marie