Want to bake real sourdough bread at home — without yeast, machines, or stress?
This simple guide will walk you through the basics. No jargon. Just flour, water, and time.
Whether you’re completely new or just need a refresher, here’s how to make sourdough from scratch using a live starter.
✅ Beginner-friendly
✅ No experience needed
✅ No commercial yeast required
What You’ll Need to Get Started
Ingredients:
- Strong white bread flour (at least 12% protein)
- Water (filtered or rested tap water)
- Sea salt
- A healthy sourdough starter (you can buy one here)
Tools:
- Mixing bowl
- Jar for your starter
- Dough scraper
- Kitchen scales
- Baking tray or Dutch oven
- Clean tea towel or proofing cloth
💡 Want everything in one box? Our Sourdough Starter Kit includes the live culture, flour, tools, and simple instructions.
Step-by-Step Instructions
Step 1: Feed Your Starter (the day before)
If your starter is in the fridge, feed it in the morning so it’s active by evening.
Mix 50g starter with 50g flour and 50g water. Cover and let sit at room temp until bubbly.
⏱ Time: 6–8 hours at room temp
Step 2: Mix the Dough
In the evening, mix:
- 500g strong white bread flour
- 350g water (room temp)
- 100g bubbly sourdough starter
- 10g sea salt
Mix until combined. It’ll look rough — that’s fine. Rest for 30 minutes.
Step 3: Stretch and Fold
To build strength, do 4 rounds of stretching and folding over 2 hours.
Every 30 minutes, stretch one side of the dough and fold it over. Turn the bowl and repeat.
This replaces kneading — and it works.
Step 4: Bulk Fermentation
Cover your dough and let it rest at room temp until it doubles in size.
⏱ Time: 4–6 hours, depending on room temperature
Step 5: Shape the Dough
Gently tip the dough out and shape into a round. Use a light dusting of flour.
Place into a floured proofing basket or a bowl lined with a cloth.
Step 6: Cold Proof Overnight
Cover the dough and place it in the fridge overnight.
This helps with flavour and makes the dough easier to handle.
⏱ Time: 8–12 hours in the fridge
Step 7: Bake
Preheat your oven to 230°C (fan off) with a baking tray or Dutch oven inside.
Tip the dough onto baking paper, score the top with a sharp knife or lame, and bake:
- 20 mins with the lid on or steam
- 20 mins uncovered until golden brown
Let cool completely before slicing.
Common Questions
How long does sourdough take to make?
About 24 hours from start to finish — but most of that is resting time.
Can I use plain flour instead of bread flour?
Not recommended. Bread flour has the strength needed to hold the gas from fermentation.
Do I need a sourdough starter?
Yes — that’s what makes the bread rise naturally. You can buy our live starter here.
Want to Make It Easier?
Our Sourdough Starter Gift Set includes:
- A live, healthy starter (ready to bake)
- Organic flour for the first feedings
- A dough scraper, cloth, and jar
- Easy step-by-step instructions
Perfect for beginners or as a gift for someone who loves to cook.
Conclusion
Sourdough baking isn’t fast — but it’s simple.
With the right starter, good flour, and a bit of patience, anyone can bake real sourdough at home.
If you’re ready to give it a go, grab your starter kit here — and start baking something real.
A good way to learn
Focus on repeatability before optimisation. Use one straightforward recipe, keep notes on temperature and timings, and change only one thing on the next bake. You will learn faster from three comparable loaves than from three completely different methods.