Easy Sourdough Bread Recipe

Sourdough Bread is one of the most flavorful, good-for-you loaves of bread out there. Easier than you think with a taste and texture that is absolutely heavenly! Bread is comfort food that goes beyond the ordinary. Try these other tried and true bread recipes when you need them, Challah, English Muffins, and Sweet Rolls.

Sourdough Bread Recipe with Starter

Sourdough bread is considered the king of bread. Its crusty outer exterior and its chewy tender interior make this a hearty loaf that carries a punch. The slightly tangy flavor that comes from the fermented starter is a classic favorite of many. When you pull this sourdough bread out of the oven, be prepared for pure deliciousness! It not only smells sensational but it is going to taste divine! Do not let the fact that you are using a starter intimate you, this bread is extremely simple with very little hands-on time. Most of the work takes place as it sits and ferments and develops flavor and texture. That’s one of the great things about this sourdough bread, it can work around your schedule and be ready to bake when you are. Make it the night before for a morning bake or in the morning for a nighttime bake. Either way, you have to try this super easy and luscious sourdough bread!

Ingredients for Easy Sourdough Bread

Simple ingredients come together to make an irresistible sourdough loaf. The crisp outside and soft inside is the perfect combination to making this sourdough bread the best side dish to any meal. For all ingredient measurements, see the recipe card below.

Sourdough starter: Unlike regular bread, the sourdough starter is what you need for bread to rise. Water: Every bread needs a liquid to mix with the flour and water is usually the most common. Salt: Without salt, your bread will have no flavor. Always add the salt. Bread flour: Bread flour has higher amount of protein to form the gluten for a good chewy loaf.

How to Make Sourdough Bread

The main thing to remember about sourdough is that it takes time. While making the recipe you are able to leave it and come back to it knowing it is working its magic throughout the whole process. This sourdough bread is one of a kind and the best recipe to use!

Rise and Shape the Dough

It is best to create a circular loaf for your sourdough bread when baking. This helps it bake evenly and efficiently.

Rest and Bake the Sourdough

Once the round ball is formed from your dough and has risen it is time to start baking it. Scoring the top helps create a presentation in the baked bread but also helps when baking. Let it cool and enjoy your sourdough bread with your family!

Weight vs Cup Measurement: You will notice I included the weight measurements along with the traditonal cup measurements. This is because the best way to get an accurate measurement is by weight. Depending on you scoop your flour your weight of the flour can vary vastly. If you have a kitchen scale, use it. You’ll notice a big difference. If you do not have scale, use the fluff, scoop and scrape method to accurately measure the flour. Fluff it before scooping into your measuring cup and then using a flat knife level it off. Rise time can Vary: Depending on the temperature of your kitchen the rise time of your bread can vary. Look for a dough that has risen about 50% of it’s orginal height. You will need to be flexible. You can let it rise in the fridge which will take longer and give you a bit more control over it. Why Stretch and Fold: Stetching and folding the dough strengthens the dough without over working it. It will add height and structure. Dutch Oven: Using a dutch oven mimics using a steam oven and creates the best crust. You can also use a large loaf pan to bake your bread, but the crust will be different. How to know your loaf is done: In the internal temperature of a sourdough loaf is 205-210 degrees F. Check by therometer since your eye can be decieving here. Make the slits right before: Before placeing the dough in the oven, make your slashes. do not do it before it has risen, but after.

Nuts: Nuts add flavor and texture to your sourdough. You can chop them coursely for a rustic effect or finely for an even distribution. Combine walnuts and honey or cinnamon and pecans for a sweeter take on sourdough. Fruit: Dried fruit is a wonderful additon as it compliments the acidity of the sourdough with it’s natural sweetness. Using some of the water needed for the dough, soak the chopped dried fruit for a few hours. Add the fruit and water to the dough before mixing. Citrus zest in another great way to add flavor and zing. Cheese: Adding either cubed or shredded cheese adds impeccable flavors. Toss the cheese in some of the flour used for mixing before adding it during the stretch and fold. Seeds: Think pumpkin, sunflower or even seasame seeds. Again add them in during the first stretch and fold. Herbs: Fresh or dried add incredible flavors, think dill, thyme, oregano, and garlic. Rosemary and basil also go well with sourdough. 1-2 Tablespoons is all you need. Olives: Green, kalamata, and even black olives add a nice bite to them. drain them well and mix in during the first stretch and fold.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.