Sourdough Bread

To make sourdough bread at home, you don’t need fancy equipment, but having the right tools makes the process smoother and more enjoyable. First and most, you’ll need a good mixing bowl—glass, ceramic, or stainless steel works best. A digital kitchen scale is essential because baking is all about precision, and measuring ingredients by weight gives the most consistent results. You will also want a wooden spoon or silicone spatula for mixing your dough without tearing it. For proofing (rising), many bakers use a banneton basket, which helps the dough keep its shape and adds those beautiful flour rings, but a bowl lined with a towel works too. A dutch oven or heavy covered pot is a game-changer—it traps steam while baking, which helps create that signature sourdough crust. A bench scraper helps with dividing and shaping the dough, and a sharp knife is used to score the top so the loaf expands properly in the oven. Finally, you'll need a clean towel and some patience—sourdough takes time, but the process is incredibly rewarding. While none of these tools are absolutely mandatory, each one adds to the success and satisfaction of baking your own sourdough.

Making Sourdough bread is a rewarding, hands-on process that takes time and care. First, you'll need an active sourdough starter. If it’s stored in the fridge, feed it and let it sit at room temperature until bubbly and doubled in size. Once ready, mix 100g of starter with 375g of warm water in a large bowl. Stir in 500g of bread flour and mix until no dry bits are left. Let the dough rest for about 30 minutes, then add 10g of salt and gently knead it in. Over the next 4–5 hours, perform a series of “stretch and folds” every 30 minutes to help build strength. After bulk fermentation, shape the dough into a round ball like structure and let it rest for 20 minutes. Reshape it into a tighter ball, then transfer it to a floured proofing basket or bowl. Cover and let it rise in the fridge overnight (8–12 hours). The next day, preheat your oven with a Dutch oven inside to 475°F. Carefully place the dough in the hot pot, score the top, and bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown. Let the bread cool completely before slicing. Enjoy the incredible flavor of homemade sourdough!

Please refer to video demonstration below!

Plan, Plan, and PLAN!

There are a variety of ways to make Sourdough bread come to life! Everyone has their own unique way of doing it. If it does not work the first time, don't give up! Keep trying until you nail it!

The History behind Sourdough Bread

Sourdough bread has a history that stretches back thousands of years, making it one of the oldest forms of leavened bread known to mankind. It's origins trace to ancient Egypt around 1500 BC, where bakers discovered that mixing flour and water and letting it sit would naturally ferment, creating a bubbly starter that caused dough to rise. This process, driven by yeast and wild bacteria in the environment, became the foundation for sourdough. As civilizations grew, sourdough spread to ancient Greece and Rome, where it became a staple in daily diets. During the California Gold Rush in the 1800s, miners treasured their sourdough starters, giving the bread cultural significance in the American West—especially in San Francisco, where a unique strain of yeast helped define its iconic flavor. Today, sourdough has seen a revival in popularity, prized not just for its tangy taste but also for its deep historical roots and artisanal methods.

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