There’s something deeply comforting about the scent of fresh sourdough bread baking in the oven. The crackling crust, the chewy, tangy crumb—this timeless classic never fails to impress, whether it’s slathered in butter or dipped into a warm bowl of soup.

I fell in love with sourdough during a season of slowing down. Making my first loaf felt like magic—just flour, water, salt, and time. Since then, it’s become a weekly ritual in our home, something both grounding and rewarding to bake. It’s easier than it seems, and the results are nothing short of bakery-worthy.

Let’s dive into what makes this sourdough bread so special and how you can master it at home.

Why You’ll Love This Homemade Sourdough Bread

Get ready to fall head over heels for your new favorite loaf. This homemade sourdough bread brings together rustic charm, nourishing simplicity, and irresistible flavor.

First and foremost, it’s completely natural. This recipe uses no commercial yeast—just a bubbly, active sourdough starter to help your dough rise. It’s a wonderful way to embrace traditional baking methods and a slower rhythm of life.

Despite its artisanal taste and appearance, it’s surprisingly affordable. With just three pantry staples—flour, water, and salt—you can create a loaf that rivals anything you’d buy at a specialty bakery.

This sourdough bread is also incredibly rewarding. Watching your starter grow and your dough transform over time is a baking journey in itself. There’s a quiet pride in slicing into a loaf you’ve nurtured from start to finish.

And let’s not forget how versatile it is. Toast it, sandwich it, serve it with soup, or top it with eggs and avocado—the options are endless. This loaf works as a comforting everyday staple or a show-stopping centerpiece for brunch.

Now that you’re dreaming of a warm, crusty slice, let’s take a closer look at what you’ll need.

Ingredient Notes

The beauty of sourdough bread lies in its simplicity. You only need a handful of ingredients, but each one plays a vital role in developing flavor and structure.

Bread flour is the backbone of this recipe. With its high protein content, it helps create that signature chewy texture and beautiful rise. While you can use all-purpose flour in a pinch, bread flour gives the best results for structure and oven spring.

Water might seem simple, but hydration is key to good sourdough. This recipe uses a high-hydration dough, which means the crumb will be open and airy. Filtered or dechlorinated water works best, as chlorine can interfere with the natural yeast in your starter.

Salt does more than just season the bread. It strengthens the gluten network and helps control fermentation. Don’t skip it—your bread needs it for both flavor and texture.

Sourdough starter is the magic ingredient here. An active, bubbly starter gives your bread its lift and characteristic tang. If yours has been in the fridge, be sure to feed it a day or two in advance to get it strong and lively.

To get started, you’ll also need a few basic tools: a large mixing bowl, a kitchen scale for accuracy, a Dutch oven for baking, and a bench scraper or spatula to handle the dough. A proofing basket is helpful but not essential—you can use a bowl lined with a floured towel in a pinch.

How To Make This Homemade Sourdough Bread

Don’t be intimidated by the process—it’s a lot simpler than it sounds. This sourdough bread is made over two days, with mostly hands-off time that lets nature do the work.

Start by mixing your ingredients in a large bowl. Combine the sourdough starter, water, and flour. Stir until no dry bits remain. The dough will be shaggy and sticky, and that’s exactly what you want at this stage.

Let the dough rest for about 30 minutes before adding salt. This period, known as the autolyse, helps hydrate the flour and begin gluten development naturally. After resting, sprinkle the salt over the dough and work it in with wet hands until fully incorporated.

Over the next few hours, you’ll build structure through a series of stretch and folds. Every 30 minutes, gently stretch a corner of the dough and fold it over itself. Repeat this 3-4 times during each session. This helps strengthen the gluten and gives your bread that beautiful shape and texture.

After the final fold, let the dough rest at room temperature until it has roughly doubled in size. This bulk fermentation usually takes 4 to 6 hours, depending on the temperature in your kitchen. When it’s ready, shape the dough into a round or oval and place it seam-side up in a well-floured proofing basket or bowl.

Cover the dough and place it in the fridge overnight. This slow, cold fermentation develops deep flavor and helps create a stunning crust. When you’re ready to bake the next day, preheat your oven with a Dutch oven inside until it’s screaming hot—about 475°F (245°C).

Carefully flip the dough onto parchment paper, score the top with a sharp blade or lame, and transfer it into the Dutch oven. Bake with the lid on for 20 minutes, then remove the lid and bake for another 25–30 minutes until the crust is deep golden brown.

Once baked, let the loaf cool on a wire rack for at least an hour before slicing. The total process takes about 24 hours from start to finish, but most of that time is hands-off. What you’re left with is a loaf that’s gorgeously golden, crusty on the outside, and soft, tangy, and full of character inside.

Storage Options

Fresh sourdough bread is best eaten within the first couple of days, but there are several ways to keep it delicious for longer.

At room temperature, store your loaf cut-side down on a wooden board or in a paper bag. Avoid plastic bags, which trap moisture and soften the crust. It will stay fresh for 2 to 3 days this way.

For longer storage, slice the bread and freeze it. Stack the slices in a freezer-safe bag with parchment between them for easy access. When you're ready to eat, just pop a slice in the toaster straight from frozen.

If your loaf starts to feel a little stale, don’t toss it! Day-old sourdough makes the best croutons, bread crumbs, or even a savory bread pudding. It’s too good to waste.

To reheat a whole or partial loaf, wrap it in foil and warm it in a 350°F oven for 10–15 minutes. This refreshes the crust and brings back that just-baked texture and aroma.

Variations and Substitutions

One of the joys of sourdough baking is how adaptable it can be. Once you’ve mastered the basic loaf, the sky’s the limit when it comes to flavors and textures.

To add a whole grain twist, substitute up to 25% of the bread flour with whole wheat or rye flour. These flours add earthiness and complexity to the flavor while keeping the crumb soft.

For a seeded version, try mixing in sesame, flax, or sunflower seeds during the final stretch and fold. You can also coat the outside of the loaf with seeds before baking for a gorgeous, crunchy crust.

If you like a hint of sweetness, swirl in dried cranberries and chopped walnuts before shaping. This combo makes an excellent breakfast loaf, perfect for toasting and slathering with butter.

Don’t have a Dutch oven? You can bake your loaf on a preheated baking stone or heavy sheet pan instead. Just add a pan of hot water to the oven to create steam and help develop that signature crust.

Once you feel confident, play with hydration levels, add-ins, and even different shapes like batards or baguettes. Each loaf is an opportunity to learn and grow as a baker.

Homemade sourdough bread may take a little time and love, but the reward is undeniable. With a bit of patience, you’ll have a loaf that’s not only beautiful but better than anything you can buy at the store. Happy baking!