Sourdough Bread Recipe (2024)

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This easy sourdough bread recipe is as foolproof as it gets. From start to finish, you’ll learn everything you need to know to make bakery-worthy loaves.

Sourdough Bread Recipe (1)

Whether you’re a seasoned baker or just trying homemade sourdough for the first time, you’ve landed in the right corner of the internet. With just a little technique and the right tools, sourdough bread-baking is actually quite straightforward. Get ready for your house to smell like heaven and for an unparalleled taste!

Sourdough Bread Recipe Video

Before we dive into the recipe, let’s cover off on a couple of essential tools that make the process that much easier.

  • Proofing Basket – This is the set I own! It comes with two proofing baskets and a handy scoring knife.
  • Dutch Oven – The Staub Dutch oven is my go-to, but feel free to use any brand!
  • Dough Whisk – This dough whisk makes combining all the ingredients a piece of cake and removes pesky bubbles and lumps.
  • Sourdough Starter – You can make your own starter or ask a friend to lend you one. If you want to go the homemade route, consider this book your sourdough starter bible!

How to Make Sourdough Bread

Making sourdough bread requires patience and a little bit of technique. Here, you’ll find the instructions broken down accompanied with handy photos for all you visual learners out there.

Prepping the Dough

  • Combine the Water & Starter: In a large mixing bowl, whisk the water and sourdough starter together. Spoon in the salt and whisk again.
  • Add in the Flour: Next, stir in the flour until the dough looks dry, rough, shaggy, and a bit sticky.

Pro Tip: to make bread dough more exact, get a scale and measure 520 grams of flour, 325 grams of water, 90 grams of the sourdough starter, and 1 tsp salt.

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The First Rise (aka “The Resting Phase”)

  • Cover the Dough: Next, cover the large bowl with plastic wrap. Let the dough rest at room temperature for 30 minutes (this is when the gluten will begin to develop and the bread will gain a nice surface tension for perfect crust).
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Sourdough Bread Recipe (7)

Shaping the Dough & the Second Rise (aka the “Bulk Fermentation Rise”)

  • Shape the Dough: Next, fold the sides of the dough over into the center to form a ball (this is a great time to fix any errors. Is there flour lingering at the bottom of the bowl? Incorporate it! Is the dough too sticky to handle? Add a bit more flour until it’s manageable!).
  • Allow the Dough to Rise: Cover the bowl with a towel again and let the dough rise on the counter for at least 8 hours, or until it doubles in size.
  • Shape the Dough: After the second rise, the bread dough should appear wet and bubbly. Place it on a floured work surface and stretch it into a large, rectangular shape. Fold it over into itself to form a small ball.
  • Remove the Blemishes: To finish the shaping process, push in the bottom of the ball with your fingers, while simultaneously shaping it into as perfect as a ball you can with your other hand.
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Sourdough Bread Recipe (9)
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The Final Rise (aka the “Bench Rise”) & Scoring

  • Pop the Dough in the Basket: Next, place the dough into the dough basket with the seam side up. Cover the basket and let the bread rest for 45 minutes at room temp (or for a couple of hours in the fridge).
  • Preheat the Dutch Oven: Pop the Dutch oven inside the oven and turn the heat to 450°F.
  • Score the Bread: While the oven is heating up, place the dough on a piece of parchment paper with the seam side down. Score the top as you please – get as creative as you want here!
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Sourdough Bread Recipe (13)

Baking the Sourdough

  • Bake the Sourdough: Next, place the bread inside the Dutch oven and bake it for 30 minutes with the lid closed. Remove the lid and bake it for an additional 20 minutes. Give the bread a bit of time to rest and then pull it out to sit on a cooling rack on the counter. Slice it with a sharp knife and enjoy!
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Sourdough Bread Recipe (15)

Helpful Tips & Tricks

A couple of simple tips and tricks will help you bake this sourdough recipe like a pro.

  • Fully incorporate the ingredients for the dough. When you’re first mixing the ingredients together, make sure that they are well-combined and there’s no pockets of flour or salt. You don’t want to bake these in!
  • Don’t forget to feed your starter. To keep your starter alive, make sure to feed it 8 hours before you plan to bake. Equal parts lukewarm water and all-purpose flour will do the trick. Once it starts dropping back down, feel free to use it! See my complete guide on feeding and maintaining your starter.
  • Know that the temperature of the water will affect the rise. The cooler the water you use, the slower the rise. The hotter the water, the quicker the rise. Depending on the temperature and season, you can adjust the temperature of the water to control the rise (think: use cold water and an overnight rise in the summer to compensate for the hot temperature outside).
  • Don’t rush the resting. Each rise serves a specific purpose, so don’t rush the process. Patience is key when it comes to bread-making!
  • Mark the bowl to know when your dough has doubled in size. To gauge when the dough has doubled in size, mark the bowl at the level it sits at pre-rise.
  • Use a razor blade if you don’t have a scoring knife. If you don’t have a scoring knife, carefully use a razor blade to score the top of the bread.
  • Use high-quality flour. Bob’s Redmill Bread Flour is my top choice for it’s superior flavor and high-protein content (protein = great for texture). King Arthur Bread flour is also a great choice!

Ideas for Serving

Now that you’re down baking, it’s time to put the loaf of sourdough bread to good use. Here’s a couple of ideas to inspire you!

  • Sandwiches – Use your sourdough to make air fryer grilled cheeses or garlic toasted sandwiches.
  • Soup, Salad, & Bread – Pair the sourdough with minestrone and a garden salad.
  • Stuffing – Slice day-old sourdough into tiny cubes and use it to make holiday stuffing.
  • Appetizer Toasts – Slice the sourdough into small pieces and use it to make smoked salmon tea sandwiches or crab mushroom canapés.
  • Breakfast Toast – Slather a slice of sourdough with butter and strawberry or blackberry jam.

Best Practices for Storing Sourdough Bread

To keep the sourdough fresh for 4-5 days, store it in a plastic bag at room temp. Whatever you do, don’t put it in the fridge! Instead of keeping the bread fresh for longer, the refrigerator actually dries it out due to the cold temperature.

FAQ

Why is my sourdough bread so flat?

Sourdough bread turns flat for two reasons: 1) it wasn’t shaped properly or 2) there’s too much moisture/hydration in the dough and it can’t hold its shape.

Why is sourdough bread sour?

Sourdough bread gets its signature sour flavor from the acids produced by the starter. When the starter interacts with a warm environment during the rise, the fermentation process kicks off and the sour flavor begins to develop alongside the bacteria.

What kind of flour do you use for sourdough bread?

Bread flour tends to work best for sourdough, but you can use any flour that contains a good amount of starch. Rye, whole wheat flour, or spelt are some other great options. Avoid using all-purpose flour.

Why is your homemade sourdough bread so dense?

The main cause of dense sourdough bread is under proofing. If there isn’t enough yeast activity in the dough, there won’t be enough gas. This will result in a dense and gummy loaf. That said, patience is key!

Can you double a sourdough bread recipe?

Yes! You can double the sourdough bread recipe and divide it into two separate proofing baskets. Just make sure that you mind the measurements, as sourdough can be finicky.

More Tasty Homemade Bread Recipes

  • Baguette (The Easiest Recipe) – Classic, French-style baguette
  • Honey Wheat Bread – Slight sweet, hearty wheat bread
  • Easy Dutch Oven Bread No Knead Bread (Video) – White bread round
  • Sourdough Bagels – Easy-to-make overnight bagels with customizable toppings
  • Easy Whole Wheat Baguette – Hearty whole wheat baguette

Recipe

Sourdough Bread Recipe (16)

Sourdough Bread Recipe

Print Pin

Servings

12 servings

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Recipe contributed by: Natalya Drozhzhin

This easy sourdough bread recipe is as foolproof as it gets. From start to finish, you'll learn everything you need to know to make bakery-worthy loaves.

Ingredients

US UnitsMetric

Instructions

  • In a large bowl, whisk the water and sourdough starter together. Add in the salt and whisk again.

  • Stir in the flour (the dough will look very dry and that's totally fine). Cover the bowl with plastic wrap and set it aside at room temperature to rest for 30 minutes.

  • After the sourdough rises, fold the sides of the dough over into the center to form a ball. Cover the bowl again and let the dough sit at room temperature for at least 8 hours. After the dough rises, it should appear wet and bubbly.

  • Flour your work surface generously. Place the dough on the counter and stretch it into a large, rectangular shape. Fold it over until it turns into a small ball of dough.

  • To finish shaping the dough, push in the bottom of the ball with your fingers while shaping it with your other hand into a perfectly round ball. Turn it several times in a circular motion to work out any bumps or blemishes.

  • Place the dough into a dough basket with the seam side up. Cover the basket with a towel and let the bread rest for 45 minutes at room temperature or for a few hours in the fridge.

  • Place the Dutch oven inside of the oven and preheat the oven to 450°F.

  • Place the dough ball on parchment paper with the seam side down. Score the top as you please.

  • Place the bread inside the Dutch oven. Bake it for 30 minutes with the lid closed. Remove the lid and bake the bread for an additional 20 minutes. Let the bread rest for a bit before slicing into it and enjoy!

Nutrition Facts

Sourdough Bread Recipe

Amount Per Serving

Calories 161 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 196mg8%

Potassium 43mg1%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 1IU0%

Calcium 7mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Posted February 21, 2022

About Author

Sourdough Bread Recipe (25)

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.

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  1. Sourdough Bread Recipe (32)

    BNMar 21, 2024

    My dough is currently sitting for 8 hours, but I made it before watching the video. I "Jumped to recipe" and used the metric version. Now that I am watching the video, I realize that the measurements in your video and in the metric recipe are different.
    83.33 g sourdough starter (vs 90 stated in the video)
    315.45 g lukewarm water (325 stated in video)
    1 tsp salt
    515.63 g bread flour (520g)
    The recipe says cover for at least 8 hours, the video says 12 hours. I guess this will be a late night for me if I have to cover for 12 hours! LOL!

    1. Sourdough Bread Recipe (33)

      Natalya DrozhzhinMar 21, 2024

      Hey BN, The calculator converts the ingredients for us, and while they're not exact the proportions still work. Thanks for flagging this though! Also, 8-12 hours depends on humidity and warmth in the house. I said 12 hours in the video because it was filmed in a cooler month. I hope to hear back how your bread turned out!

      1. Sourdough Bread Recipe (34)

        BNMar 22, 2024

        Well, you were right! It turned out absolutely beautiful. I've made 2 loaves, and they're both great. It's the first recipe I've used that holds its shape well, my designs show up, AND gets an "ear" when baked. I'm so pleased! Thank you!
        I don't know how it works so well with so little attention (no stretch and folds every 30-60 minutes), but it's great!

        1. Sourdough Bread Recipe (35)

          Natalya DrozhzhinMar 22, 2024

          Yay! I'm thrilled it was a success!

  2. Sourdough Bread Recipe (36)

    Ksusha.AJan 26, 2024

    Love your Sourdough recipes! I tweak them a little but I love how simple you make it, step by step and not too much unnecessary info/comments! I bake this bread for 20 minutes covered and 15 minutes uncovered. Otherwise it burns a little. Also, I've noticed the bottom of my bread baking faster than the top so I use my little rack from my instant pot to lift the bread up and it cooks evenly.

  3. Sourdough Bread Recipe (38)

    InnaJan 14, 2024

    Thank you so much for the easy recipe the bread turned out great! I tried a lot of recipes and yours is by far the best. I didn’t use the scale but cup measurements and I’m exited how it turned out!

    1. Sourdough Bread Recipe (39)

      Natalya DrozhzhinJan 15, 2024

      I'm thrilled to hear you think it's the best! Thanks for sharing Inna. 🙂

  4. Sourdough Bread Recipe (40)

    AlinaApr 19, 2023

    Is it ok to use the starter after longer than 8 h after feeding?

    1. Sourdough Bread Recipe (41)

      Natalya DrozhzhinApr 19, 2023

      Hi Alina, as long as the starter is active. I think this post might be useful for you: https://momsdish.com/feeding-…

  5. Sourdough Bread Recipe (42)

    TashaMar 30, 2023

    In step 1 where you mix your sourdough starter with water, it mixed beautifully. Then i added 1 tsp salt and mixed it and the salt made my starter clump up and stick to the whisk. Is that normal? Will my sourdpught bread turn out?

    1. Sourdough Bread Recipe (43)

      Natalya DrozhzhinMar 31, 2023

      Hey Tasha, that can happen but what you can do is add salt with flour. The bread still turns out great but this is pretty normal. I think I need to switch it to add salt with flour so its not concerning. Thank you for flagging this.

  6. Sourdough Bread Recipe (44)

    Bryan LegereMar 8, 2023

    Hello part 2 of 1!! OK - when I feed my "SDS" YESTERDAY MORNING - & TO MY EXTREAM SURPRISE - MY REGULAR "SDS" had the look as if it had been over fed 10 cups of flour water!!!! I had been feeding it 2 cops flour 2 cups water 3 times in 36 hours & nothing like this happen B4?! So half of this 4 liter container had risen well past the top of the 4.liter container!!! I promise U I am trying hard to get to the point!!! My "SDS" HAD been more thin then think B4 yesterday morning - after this feeding which (within 30mins)hard produced moren then what was already in the container!! OK getting to my Q & after all this hoping I have the answer to it all! I know for certain this is well beyond alive!!! Here is where is gets CONFUSING!!! There is not a hint of sour smell @ all - smell very much like yeast!!! & If I haven't already txt that I have tried making your bread recipe with my SDS" B4 & after this huge rise with million of every sized bubble!! Now is there anything I can do to make this " SDS" less active & more sour?!?! I have had asked everyone else & only seen your comment area last night!!Nnn

    Thank you juud ⁶⁶⁶ TO

    1. Sourdough Bread Recipe (45)

      Natalya DrozhzhinMar 8, 2023

      Hi Bryan, thank you for sharing your process. I learned so many takeaways from you as well. I am not 100% sure if I am a good resource for your question, we prefer non sour taste of sourdough. I think the starter cant be freshly fed, it can be active but not fed as often as you did. Also, you have to let the shaped bread sit for longer, thats when it develops more of the sour flavor. I think searching for some youtube videos with tips might be helpful for you. I hope the two tips are a good starting point. Let me know what else you learn. 🙂

      1. Sourdough Bread Recipe (46)

        Bryan LegereMar 12, 2023

        Thank You Very Much for your feed back & I did tell U it is a or was a Question THAT just isn't anywhere online!!! & You happen to be the only person who has replied back to this Q😊 Your Assume Love!! xo "bb"

  7. Sourdough Bread Recipe (47)

    Bryan LegereMar 8, 2023

    OK - Natalya - I am sorry!!! I did write down my entire Questions with as many detail I possibly could so #1 maybe U could desifer what I may have done wrong #2 also for you to know where (it would be in your mind & not my mind) (if I had the answers in my head - there really wouldn't be this here purpose of You right!! (As always I was maybe only 10 word from finnishing & sending the message when this cell slipped & my thumb hit something & everything i had txt was gone!!!!

    (I hope this is - sorry I have to start the Q another way!!! I ha have a simple (on my mind) question in my mind that needs an answer ASAP!!! Cuz seemingly I am the only person who has asked this so - must do it anyways - I just hope its nothing bad!!! I have seen PPL (s) leave U more then 1 mess9& that is what I am - not asking - hoping it's nothing bad in the long run & it shouldn't be more then just 1 next message after in send this one OK!!! Will try fitting it all here but if I have to start a next one OK!!! Ty😊 OK in short & I haven't seen my problem anywhere in 4 days of searching!!! Had to freeze my "SDS" (SOUR DOUGH STARTER) 6 months back & have revived it better then I thought - to this was 5 days ago feeding it 3 times in 36 hour time frame & using a 4 liter container - 5 days it has gotten to the 2 liter mark - half container!!

    1. Sourdough Bread Recipe (48)

      Natalya DrozhzhinMar 8, 2023

      I had no idea you can freeze SDS, I need to research this!

  8. Sourdough Bread Recipe (49)

    CarolynFeb 23, 2023

    Can this recipe make a regular loaf

    1. Sourdough Bread Recipe (50)

      Natalya DrozhzhinFeb 23, 2023

      Hi Carolyn, If I am understanding your question correctly, you are able to shape this recipe in a loaf shape. I hope this is the answer you're looking for.

  9. Sourdough Bread Recipe (51)

    maryFeb 8, 2023

    do you use starter direct from the refrigerator, or room temperature?
    fed or discard?

    1. Sourdough Bread Recipe (52)

      Natalya DrozhzhinFeb 9, 2023

      Hello Mary, feed the starter 8 hours prior to using it and keep at room temperature so that the starter is ready for you when it's time to bake. If you put it in the fridge it’ll make it dormant; I only stick my sourdough starter in the fridge if I’m not planning to use it any time soon. Hope this helps!

  10. Sourdough Bread Recipe (53)

    AnastasiaDec 18, 2022

    Hi, could this be done without a Dutch oven?

    1. Sourdough Bread Recipe (54)

      Natalya DrozhzhinDec 18, 2022

      Hey there Anastasia, You absolutely can! Good luck and Happy Holidays!

      1. Sourdough Bread Recipe (55)

        AnastasiaDec 19, 2022

        Any suggestions on how?

        1. Sourdough Bread Recipe (56)

          Natalya DrozhzhinDec 19, 2022

          Sure, You can take a look at step 9 in the recipe. Good luck!

  11. Sourdough Bread Recipe (57)

    Heather JamesDec 16, 2022

    Hey there!! If I’m on a time crunch can the 8 hour rise time be shortened?

  12. Sourdough Bread Recipe (59)

    jessicaNov 30, 2022

    Have you tried any other recipes from the book you mentioned in the comments section? Thanks

    1. Sourdough Bread Recipe (60)

      Natalya DrozhzhinNov 30, 2022

      Hi Jessica, I have but mostly the book was a great guide when I got started. It helped me with the process.

  13. Sourdough Bread Recipe (61)

    VitaSep 24, 2022

    Hi, can the second rise be more than 8 hours on the counter? Or should I put it into the fridge instead?

    1. Sourdough Bread Recipe (62)

      Natalya DrozhzhinSep 24, 2022

      Hi Vita- it's fine if its more than 8 hours for the second rise! What you can also do is: after 8 hours you shape it, and then refrigerate the shaped bread until you are ready to bake it if you are unable to bake it right away.. Hope this helps!

  14. Sourdough Bread Recipe (63)

    EmilyAug 19, 2022

    The recipe says 45 minutes at room temperature for the second rise or a couple hours in the fridge. How long could I have it in the fridge without overproofing it?

    1. Sourdough Bread Recipe (64)

      Natalya DrozhzhinAug 19, 2022

      Hello Emily- You can keep the bread in your fridge overnight even! Say the dough already sat on your counter most of the day, you can then shape it and stick it in the fridge for a few hours or overnight and bake directly from the fridge the next morning. Enjoy!

  15. Sourdough Bread Recipe (65)

    PamelaMay 16, 2022

    This is the first time I've made edible bread of ANY kind! What an easy recipe with great instructions.

    1. Sourdough Bread Recipe (66)

      Natalya DrozhzhinMay 17, 2022

      Hi Pamela - That's so awesome to hear! I'm glad you found the recipe to be accessible. We are so obsessed with sourdough.

  16. Sourdough Bread Recipe (67)

    AnnaApr 6, 2022

    Is their anyway to make all purpose like bread flour? Or do I specifically need to buy bread flour

    1. Sourdough Bread Recipe (68)

      Natalya DrozhzhinApr 6, 2022

      Hi Anna- the type of flour really does make a difference in this particular recipe, so I would recommend using the bread flour for best results!

  17. Sourdough Bread Recipe (69)

    NinaMar 26, 2022

    I thought it was hard to make a sourdough bread. I followed your recipe and it came out perfect from the first try.

    1. Sourdough Bread Recipe (70)

      Natalya DrozhzhinMar 26, 2022

      Hi Nina- how exciting! Glad to hear your sourdough came out perfect. 🙂

  18. Sourdough Bread Recipe (71)

    EmmaMar 24, 2022

    After the 8 hours my dough was not wet and bubbly. Did I do something wrong?

    1. Sourdough Bread Recipe (72)

      Natalya DrozhzhinMar 24, 2022

      Hi Emma- did it double in size?

      1. Sourdough Bread Recipe (73)

        EmmaApr 7, 2022

        Yes it doubled in size

        1. Sourdough Bread Recipe (74)

          Natalya DrozhzhinApr 7, 2022

          Hi Emma- oh good! So if it doubled then you should be able to proceed with the recipe no problem. I hope it turns out beautifully!

          1. Sourdough Bread Recipe (75)

            KatieMay 3, 2023

            I had the same problem. The top formed a skin. I followed the instructions and covered the dough with a towel. Was I supposed to cover with a plastic wrap instead?

            1. Sourdough Bread Recipe (76)

              Natalya DrozhzhinMay 3, 2023

              Hi Katie, I recommend that you cover the dough with plastic in the recipe. Thank you for reaching out!

  19. Sourdough Bread Recipe (77)

    AlyMar 23, 2022

    Hi Natalya, when feeding the starter 8 hours prior to using it, should it be left at a room temperature or kept in the fridge? Will it make a difference?

    1. Sourdough Bread Recipe (78)

      Natalya DrozhzhinMar 23, 2022

      Hi Aly- Keep it at room temperature so that the starter is ready for you when you are ready to bake. If you put it in the fridge it'll make it dormant; I only stick my sourdough starter in the fridge if I'm not planning to use it any time soon.

      1. Sourdough Bread Recipe (79)

        AlyMar 24, 2022

        Thank you, Natalya. Can the starter be kept at a room temperature longer than 8 hours? 10-12 hours?

        1. Sourdough Bread Recipe (80)

          Natalya DrozhzhinMar 24, 2022

          Hi Aly- yes that should be fine, sometimes it takes a bit longer for the starter to grow after feeding it, so if it needs more time that's okay! I often feed the starter in the morning, mix the dough in the evening, let it rest overnight and then bake in the morning. Hope this helps!

  20. Sourdough Bread Recipe (81)

    KatMar 11, 2022

    How do I make the sourdough starter ?

    1. Sourdough Bread Recipe (82)

      Natalya DrozhzhinMar 11, 2022

      Hi Kat- I got my starter from a friend and hope to have a recipe up on my blog in the near future! If you're not able to find a starter from someone you know, I would recommend buying one on amazon for now or even getting a specific book that I have found soo helpful as I learned all about sourdough. Here is the link to my sourdough storefront, you'll see both the starter and book linked there: https://www.amazon.com/shop/m…

  21. Sourdough Bread Recipe (83)

    AliMar 10, 2022

    How much quarts does your Dutch oven have?

    1. Sourdough Bread Recipe (84)

      Natalya DrozhzhinMar 11, 2022

      Hey Ali- this dutch oven is an old one so I'm not sure of the exact size. However, I recommend using a 5 quart dutch oven, it's my go-to size. Here is a link to my amazon storefront with all my favorite dutch ovens. (The black one you see in this blog post was an old Target find that is no longer available, sadly). https://www.amazon.com/shop/m…

  22. Sourdough Bread Recipe (85)

    Irina BaranovaMar 2, 2022

    I have a question, how long can I keep it in the fridge and what temperature 🌡? after 8 yrs of proofing at the room temperature, hopefully that temperature is around 70-71? I don't want to overproof my bread. Thanks for the recipe 😊

    1. Sourdough Bread Recipe (86)

      Natalya DrozhzhinMar 2, 2022

      Hi Irina- you can keep the bread in your fridge overnight even. Say you made the dough in the morning and then it sat on your counter most of the day, you can then shape it and stick it in the fridge and bake directly from the fridge the next morning. Hope this helps!

      1. Sourdough Bread Recipe (87)

        Irina BaranovaMar 2, 2022

        Sounds great, thanks 😊

  23. Sourdough Bread Recipe (88)

    AnnaFeb 22, 2022

    I have a question.... if I put the dough in the fridge overnight and bake it in the morning.
    Do I take out the dough and have it come to room temperature ?? Or i can put it in the oven from the fridge??
    Thanks in advance ☺

    1. Sourdough Bread Recipe (89)

      Natalya DrozhzhinFeb 23, 2022

      Hey Anna, yes, you can can bake it direct from the fridge. When I am on a time crunch I use this method as well. Hope you love it!

  24. Sourdough Bread Recipe (90)

    TatianaFeb 22, 2022

    Наталья спасибо за рецепт, я уже некоторое время пытаюсь научится печь хлеб на закваске и не получается, сегодня по твоему рецепту получился ОТЛИЧНО!!! Завтра опять буду печь😅😅😅

    1. Sourdough Bread Recipe (91)

      Natalya DrozhzhinFeb 22, 2022

      Hi Tatyana- that makes me SO happy to hear! Enjoy and feel free to tag us in your sourdough photos online! 😊 Happy Baking!

  25. Sourdough Bread Recipe (92)

    Irina KovalenkoFeb 21, 2022

    Thank you for the recipe, Natalya!

    1. Sourdough Bread Recipe (93)

      Natalya DrozhzhinFeb 22, 2022

      You're welcome, Irina! Hope you give my sourdough recipe a try soon!

  26. Sourdough Bread Recipe (94)

    YanaFeb 21, 2022

    What a beautiful looking loaf. Sourdough is life !!!

    1. Sourdough Bread Recipe (95)

      Natalya DrozhzhinFeb 22, 2022

      Thank you, Yana. Hope you get to try my recipe soon!

  27. Sourdough Bread Recipe (96)

    AprilFeb 21, 2022

    Good things come to those who wait.....and the wait is definitely worth it for this sourdough bread. SO GOOD.

    1. Sourdough Bread Recipe (97)

      Natalya DrozhzhinFeb 21, 2022

      Thank you, April!

  28. Sourdough Bread Recipe (98)

    Heather RoseFeb 21, 2022

    To be completely honest, I was nervous to make this but it came out perfect! It is so delicious and really easy too. Thanks so much!

    1. Sourdough Bread Recipe (99)

      Natalya DrozhzhinFeb 21, 2022

      You're welcome, Heather. Making bread can seem intimidating, so we give as much helpful information as possible for your success!

  29. Sourdough Bread Recipe (100)

    ToniFeb 21, 2022

    It turned out really gorgeous! Thank you so much!!

    1. Sourdough Bread Recipe (101)

      Natalya DrozhzhinFeb 21, 2022

      Thank you, Toni, enjoy!

Sourdough Bread Recipe (2024)

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