How To Make Sourdough Bread From Starter

Dianna Russini

3 min read

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Apr 05, 2025

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How To Make Sourdough Bread From Starter: A Step-by-Step Guide

Making sourdough bread from your starter is a rewarding experience, resulting in a loaf with a unique tangy flavor and satisfying chewy texture. This guide provides a detailed, step-by-step process for crafting delicious sourdough, optimizing for both readability and SEO.

Preparing Your Starter

Before you begin, ensure your sourdough starter is active and bubbly. A healthy starter will nearly double in size after feeding. If it's not, feed it 12-24 hours before starting this recipe. A fed starter is crucial for successful sourdough baking.

What You'll Need:

• Active sourdough starter: About 200g (fed 4-6 hours prior)
• Water: Lukewarm, around 75-80°F (24-27°C)
• Flour: Bread flour is best, but all-purpose works too. About 350g
• Salt: About 10g (adjust to taste)

Mixing the Dough (Autolyse & Bulk Fermentation)

This process is crucial for developing gluten and flavor.

Autolyse:

1. Combine 300g of your flour and all the water in a large bowl. Mix until just combined. Don't overmix! Cover and let rest for 30-60 minutes. This allows the flour to fully hydrate.
2. Add your active starter and mix gently until incorporated. Let this rest for another 20-30 minutes.

Bulk Fermentation:

1. Add the salt and mix thoroughly until the dough starts to come together. This step takes some effort; use your hands or a sturdy spoon.
2. Perform stretch and folds: Every 30 minutes for the first 2 hours, gently stretch a portion of the dough and fold it over itself. This strengthens the gluten network.
3. After the initial stretch and folds, let the dough bulk ferment for another 3-6 hours, or until it has almost doubled in size. The exact time depends on the temperature of your environment. Warmer temperatures mean a faster rise.

Shaping and Proofing the Dough

This stage is key to getting a well-structured, beautifully risen loaf.

1. Pre-shape: Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval, minimizing air bubbles. Cover and let it rest for 20-30 minutes. This allows the gluten to relax.
2. Final shape: Gently shape the dough into its final form (boule, batard, etc.). This is where you create surface tension.
3. Proofing: Place the shaped dough into a well-floured banneton basket (or a bowl lined with a floured cloth). Cover and refrigerate for 12-18 hours (or longer, up to 24). This slow cold proof develops flavor and structure.

Baking Your Sourdough

The final step! Get ready for the aroma of freshly baked bread.

1. Preheat your oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
2. Score the dough: Carefully remove the dough from the banneton. Score the top of the loaf with a sharp knife or lame. This controls where the bread will rise during baking.
3. Bake: Carefully place the dough into the preheated Dutch oven. Cover and bake for 20 minutes.
4. Uncover and bake: Remove the lid and bake for another 25-35 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
5. Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and enjoying!

Tips for Success

• Use a Kitchen Scale: Precise measurements are essential for consistent results in sourdough baking.
• Adjust to Your Environment: Fermentation times vary based on temperature and humidity. Observe your dough and adjust accordingly.
• Practice Makes Perfect: Don't be discouraged if your first loaf isn't perfect. Sourdough baking is a skill that improves with experience.

This comprehensive guide will help you bake delicious sourdough bread from your starter. Enjoy the process and the incredible taste of your homemade loaf! Remember to always adjust based on your environment and experience. Happy baking!