How to Make Sourdough from Scratch

Making sourdough bread from scratch is a rewarding process that connects you to one of the most traditional forms of baking. Unlike store-bought bread, sourdough uses natural fermentation to rise, creating a loaf that’s healthier, easier to digest, and packed with flavor. Whether you’re a seasoned baker or a beginner, this guide will walk you through the basics of creating a sourdough starter and baking your first loaf.

 

Step 1: Making Your Sourdough Starter

A sourdough starter is the foundation of sourdough bread. It’s a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment.

 

Ingredients:

• 1 cup of unbleached all-purpose or whole wheat flour

• 1/2 cup of filtered water (room temperature)

 

Instructions:

1. Day 1: In a glass or ceramic bowl, mix the flour and water until combined. Cover loosely with a cloth or lid and leave it at room temperature.

2. Days 2-7: Each day, discard half of the mixture and feed your starter with 1/2 cup of flour and 1/4 cup of water. Stir well and cover again.

3. Signs of Success: After a few days, you’ll notice bubbles and a tangy smell—this means the fermentation process is working. By day 7, your starter should be bubbly and ready to use.

 

Tip: For a shortcut, you can purchase a dehydrated sourdough starter, like the one available from Frost Road Homestead, and rehydrate it to jumpstart your journey.

 

Step 2: Baking Sourdough Bread

Once your starter is active, you can use it to bake bread. Here’s a simple recipe to get you started.

 

Ingredients:

• 1 cup active sourdough starter

• 1 1/2 cups warm water

• 4 cups unbleached bread flour

• 2 teaspoons salt

 

Instructions:

1. Mix: In a large bowl, combine the sourdough starter and warm water. Stir until the starter dissolves. Add the flour and salt, mixing until it forms a shaggy dough.

2. Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth. Alternatively, use the stretch-and-fold method every 30 minutes for 2 hours.

3. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise for 4-8 hours, or until doubled in size.

4. Shape: Turn the dough out, shape it into a round or oval loaf, and place it on parchment paper or in a proofing basket. Cover and let it rise again for 1-2 hours.

5. Bake: Preheat your oven to 450°F. Place a Dutch oven inside to heat. Once hot, transfer the dough to the Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes, or until the crust is golden brown.

 

Sourdough Tips for Success

• Be Patient: Sourdough is a slow process, but the flavor and health benefits are worth the wait.

• Use Quality Ingredients: Opt for organic flour and filtered water to avoid chemicals that might inhibit fermentation.

• Experiment: Sourdough is highly customizable. Try adding herbs, seeds, or different types of flour for unique loaves.

 

Why Sourdough?

Sourdough is more than just bread—it’s a journey of craftsmanship and health. The natural fermentation process reduces gluten content, improves nutrient absorption, and creates a depth of flavor unmatched by commercial bread. Plus, by making it at home, you take control of your food and step away from processed products.

 

For a jumpstart on your sourdough journey, check out our dehydrated sourdough starter, complete with step-by-step directions and a bread recipe.

 

Are you ready to bake your first sourdough loaf? Share your experience in the comments below!