Learn the back-to-basics approach to making sourdough bread from scratch. Follow this easy tutorial to create a nourishing, wholesome loaf, inspired by Sally Fallon's Nourishing Traditions and other tried-and-true methods.
Gather these simple ingredients and tools before starting:
Feed your sourdough starter 4–6 hours before baking. Ensure it’s bubbly, active, and doubles in size. Perform the float test: Drop a spoonful into water—if it floats, it’s ready!
In a large bowl, mix 1/2 cup of sourdough starter with 1 1/2 cups of water until combined. Add 4 cups of flour and mix into a shaggy dough. Cover and let it rest for 30 minutes.
Sprinkle 1 1/2 tsp of sea salt over the dough. Use your hands to knead it in the bowl or on a floured surface for 8–10 minutes until smooth and elastic. Cover and let it rest for 4 hours, stretching and folding the dough every 30 minutes.
Gently shape the dough into a round or oval loaf. Place it into a banneton basket or a clean bowl lined with a floured towel. Cover and proof in the refrigerator for 8–12 hours (overnight).
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Carefully transfer the dough onto parchment paper and place it in the hot Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 20–25 minutes until golden brown.
Allow the bread to cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set and the flavors to develop fully. Enjoy your homemade sourdough bread!