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Best Beginner Sourdough Bread Recipe from Starter

Barbi Gardiner
This is a basic sourdough bread that doesn't require kneading or complicated measuring and techniques. It produces a delicious, hearty loaf, perfect for people (like me) desiring a more self-reliant lifestyle.
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Course Bread
Cuisine American
Servings 12 slices


  • Fork
  • Large bowl
  • Parchment Paper
  • Dish Towel
  • Dutch Oven
  • Cooling Rack


  • ½ cup active sourdough starter learn how to make sourdough starter
  • 1 ¼ cups lukewarm water
  • 3 cups all-purpose flour
  • 1 ½ teaspoons fine sea salt


  • In a large bowl, combine the yeast starter and water.
  • Stir in the flour, and then add the salt.
  • Use a fork to mix everything together until it becomes stiff– then use your hands to bring the dough together to form a ball, but don't knead or overmix!
  • Place the dough ball in the bowl, cover it, and let sit for 30 minutes.
  • After this resting time is complete, stretch and fold the dough a few times and reform it into a ball again.
  • Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours).
  • The next morning (or after 8 hours), turn the dough out on a floured surface. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
  • After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don’t add too much flour and do not knead the dough!
  • Cover and rise for 2-3 hours, or until doubled.
  • Preheat the oven to 450°F.
  • Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom of your bread not to become over-browned).
  • Carefully dump the dough ball out of the bowl onto a sheet of parchment. Place the parchment and dough into the Dutch oven.
  • Place the lid on the pot and bake for 20 minutes.
  • Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
  • Move to a cooling rack and allow the loaf to cool completely before slicing it.
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