Sourdough

Sourdough is one of the oldest forms of leavened bread, with origins tracing back over 5,000 years to ancient Egypt. Unlike breads made with commercial yeast, sourdough relies on a natural fermentation process using wild yeast and lactic acid bacteria present in the environment.

Throughout history, sourdough was the staple bread in many cultures—from the Gold Rush miners in San Francisco (which helped popularize the distinct “San Francisco sourdough”) to European traditions in France, Germany, and Italy. Its popularity faded with the invention of commercial yeast in the 19th century, but it has made a strong comeback in modern kitchens for its digestibility, flavor complexity, and rustic charm.

Best Classic Sourdough Bread Recipe

This is a time-tested, beginner-friendly recipe for a classic sourdough boule (round loaf).

Ingredients:

• 500g (about 4 cups) bread flour

• 100g (about 1/2 cup) active sourdough starter

• 350g (about 1.5 cups) water, room temp

• 10g (about 2 tsp) salt

Timeline (24 hours total, with most of it resting)

Step 1: Mix & Autolyse

In a large bowl, mix flour and water (just these two) until shaggy. Cover and let rest for 30-45 minutes. This allows the flour to fully hydrate.

Step 2: Add Starter & Salt

Add the sourdough starter and salt to the dough. Mix by hand until fully incorporated. This will be sticky — that's okay.

Step 3: Bulk Fermentation (4–5 hours at room temp)

Cover and let the dough rise, performing stretch and folds every 30 minutes for the first 2 hours:

1. Grab one side of the dough, stretch it up, and fold it over.

2. Rotate the bowl and repeat 3 more times.

Step 4: Cold Fermentation (8–16 hours in the fridge)

After the dough has puffed up (not necessarily doubled), shape it into a round loaf. Place it in a floured proofing basket or bowl lined with a towel. Cover and refrigerate overnight.

Step 5: Bake

1. Preheat oven to 475°F (245°C) with a Dutch oven inside.

2. Flip the dough onto parchment paper, score the top with a razor or sharp knife.

3. Bake in the Dutch oven:

   • 20 minutes with lid on

   • 25–30 minutes with lid off, until deep golden brown.

Let it cool completely before slicing to avoid a gummy crumb.

Tips for Success:

• Use an active, bubbly starter that’s been fed 4–8 hours prior.

• Don’t rush the fermentation—it’s what gives sourdough its flavor and structure.

• Weigh your ingredients for best results.

• Practice makes perfect. Each loaf teaches you something new.