Unleash artisan bakery magic with this beginner friendly no knead sourdough recipe. Crafted from quality King Arthur bread flour, enriched by an optional whole wheat twist for a nutty accent and a fizzy active starter, each homemade loaf emerges airy and beautifully crisp. Savor the charm of timeless, rustic bread perfection.
I love making sourdough bread at home and this beginner sourdough bread recipe is one of my go-to’s. I start with 500g King Arthur bread flour and sometimes add 25-50g whole wheat flour if I want a slightly nuttier flavor.
I mix these with 375g lukewarm water, 100g active sourdough starter and 10g salt. This no-knead recipe is simple and great for those interested in easy beginner sourdough bread recipes as well as maintaining sourdough starter habits.
The slow fermentation process helps enhance the nutritional value of the bread by breaking down some of the gluten and making minerals more absorbable. I follow step by step instructions and a baking schedule that lets me achieve a consistent, well-risen loaf every time.
Its a straightforward method that combines science and art, ensuring you get a homemade sourdough bread recipe that is healthy, delicious and reliable for any budding baker.
Why I Like this Recipe
I really like this recipe for a few reasons. First, it’s super simple to follow, even if you’re new to baking. I love that I dont have to knead too much and that the process is laid out step by step so I always know what to do.
Another reason is the sourdough starter. There’s something really satisfying about watching all those bubbles form and knowing that my bread is rising naturally instead of using store bought yeast. It creates this tangy flavor that makes the bread so lively and fun to eat.
I also dig the option of adding whole wheat flour. It gives the bread a slightly nuttier taste and makes it a bit healthier, which is nice when I’m trying to mix things up in the kitchen.
Lastly, the whole process of letting the dough rest, ferment, and then bake in a hot Dutch oven (if you got one) just makes the whole experience feel very rewarding. Its like i’m not just making bread, but doing a mini science experiment in my own kitchen!
Ingredients
- 500g bread flour: gives structure, carbs, and a mild taste that builds a solid base for your bread.
- 25-50g whole wheat flour: adds extra fiber and protein while lending a slightly nuttier, hearty flavor.
- 375g lukewarm water: hydrates the mix and activates the yeast, ensuring a good rise.
- 100g active sourdough starter: offers a tangy, natural sour flavor and is essential for fermentation.
- 10g salt: boosts flavor and tightens the dough, balancing the sour and sweet notes.
Ingredient Quantities
- 500g bread flour (King Arthur flour is our go-to for consistent results)
- 25-50g whole wheat flour (optional, add it if you want a slightly nuttier flavor)
- 375g lukewarm water
- 100g active sourdough starter (make sure its bubbly and ready to go)
- 10g salt
How to Make this
1. In a large bowl, combine the bread flour and, if you’re using it, the whole wheat flour.
2. Add the lukewarm water to the flours and stir until there are no dry spots. Let it sit for about 30 minutes to let the flour absorb the water.
3. Once the mixture has rested, add in the bubbly sourdough starter and salt. Mix it all up until it’s fully combined.
4. Cover the bowl with a damp towel or plastic wrap and let it ferment at room temperature for about 4 hours.
5. Every hour during the fermentation, give the dough a few stretch and folds in the bowl to help develop gluten.
6. After the bulk fermentation, the dough should be a bit airy and roughly doubled in size. Gently shape it into a ball.
7. Place the dough in a well-floured proofing basket or a bowl lined with a clean towel, cover it again, and let it proof for 2 to 3 hours.
8. Preheat your oven to 450°F at least 30 minutes before baking. If you have a Dutch oven, place it inside to heat up too.
9. Once proofed, tip the dough out onto a lightly floured surface, score the top with a sharp knife, and carefully transfer it into the hot Dutch oven or a baking stone.
10. Bake covered (if using a Dutch oven) for 25 minutes, then remove the cover and bake for another 15-20 minutes until the crust is nicely browned. Let cool before slicing.
Equipment Needed
1. Large mixing bowl
2. Measuring scale or measuring cups
3. Wooden spoon or spatula
4. Damp towel or plastic wrap
5. Dough scraper or bench scraper
6. Proofing basket or a second bowl with a clean towel
7. Dutch oven or baking stone
8. Sharp knife
9. Oven mitts
FAQ
How To Make Sourdough Bread For Beginners Recipe Substitutions and Variations
- If you dont have bread flour then all purpose flour can work but it might make your bread a bit less chewy.
- If you’re out of whole wheat flour, spelt or rye flour is a cool alternative and can give the bread a similarly nutty taste.
- If lukewarm water is hard to come by, using room temperature water works just fine as long as your starter is active and bubbly.
- If you don’t have an active sourdough starter on hand, you could try making a quick one with equal parts flour and water, though it might take a bit longer to get going.
- If table salt isn’t available, sea salt or kosher salt can be used instead but be careful with the amount coz the crystals are usually bigger.
Pro Tips
1. Be sure your water is just right. It shouldn’t be too hot or too cold cuz the temperature really affects how active your sourdough starter is. If you ever feel like its not working, check the water temp next time.
2. When doing your stretch and folds, be gentle and try not to overwork the dough. It helps develop the gluten better and makes your bread airy, but if you overdo it, you might end up with a tough crust.
3. If you’re adding the whole wheat flour, don’t be afraid to experiment with the amount. A little change can give you different flavors so play around with it to see what you like best.
4. Always let your dough rest properly during both the autolyse and the proofing stages. Skipping these steps or rushing them can make the bread turn out dense or off in texture.
How To Make Sourdough Bread For Beginners Recipe
My favorite How To Make Sourdough Bread For Beginners Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring scale or measuring cups
3. Wooden spoon or spatula
4. Damp towel or plastic wrap
5. Dough scraper or bench scraper
6. Proofing basket or a second bowl with a clean towel
7. Dutch oven or baking stone
8. Sharp knife
9. Oven mitts
Ingredients:
- 500g bread flour (King Arthur flour is our go-to for consistent results)
- 25-50g whole wheat flour (optional, add it if you want a slightly nuttier flavor)
- 375g lukewarm water
- 100g active sourdough starter (make sure its bubbly and ready to go)
- 10g salt
Instructions:
1. In a large bowl, combine the bread flour and, if you’re using it, the whole wheat flour.
2. Add the lukewarm water to the flours and stir until there are no dry spots. Let it sit for about 30 minutes to let the flour absorb the water.
3. Once the mixture has rested, add in the bubbly sourdough starter and salt. Mix it all up until it’s fully combined.
4. Cover the bowl with a damp towel or plastic wrap and let it ferment at room temperature for about 4 hours.
5. Every hour during the fermentation, give the dough a few stretch and folds in the bowl to help develop gluten.
6. After the bulk fermentation, the dough should be a bit airy and roughly doubled in size. Gently shape it into a ball.
7. Place the dough in a well-floured proofing basket or a bowl lined with a clean towel, cover it again, and let it proof for 2 to 3 hours.
8. Preheat your oven to 450°F at least 30 minutes before baking. If you have a Dutch oven, place it inside to heat up too.
9. Once proofed, tip the dough out onto a lightly floured surface, score the top with a sharp knife, and carefully transfer it into the hot Dutch oven or a baking stone.
10. Bake covered (if using a Dutch oven) for 25 minutes, then remove the cover and bake for another 15-20 minutes until the crust is nicely browned. Let cool before slicing.
