This beginner-friendly sourdough creation blends bread flour and optional whole wheat with a lively starter to produce a richly flavored, crusty loaf with a tender crumb. Each slice encapsulates artisanal charm and rustic allure, delivering a satisfying bite for delight. Experience homemade excellence with every unforgettable mouthwatering bite.

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I’ve been experimenting with sourdough bread recipes for a while now and this Beginner Sourdough Bread Recipe With Starter is one of my favorites. This easy beginner sourdough bread recipe uses no yeast since it relies on an active sourdough starter at 100% hydration to leaven the dough.

I mix 500g of bread flour (King Arthur recommended) with a little 50g whole wheat flour for extra flavor if you like, then add 375g lukewarm water, and 10g salt to round things out. Nutritionally, this bread is a good source of complex carbohydrates and fiber, especially if you opt for whole wheat flour.

I’ve found that maintaining sourdough starter is easier than you think when you follow a simple schedule. This method is one of the easiest sourdough bread recipes that deliver amazing flavor and texture without tons of fuss, making it perfect even if you’re just starting out.

Why I Like this Recipe

I like this recipe for several reasons. First, it’s super simple to follow, and I don’t have to spend hours kneading the dough which is awesome when im in a hurry. Second, I really enjoy the flavor from the sourdough starter and whole wheat flour, it gives the bread a tangy and hearty taste that makes every slice special. Also, the step-by-step instructions are easy to understand even if im new to sourdough and they make the whole process feel less intimidating. Lastly, the recipe is pretty flexible, so i appreciate that i can tweak things like the proofing time to experiment with different flavors.

Ingredients

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King Arthur’s bread flour gives strong gluten structure for a light, chewy sourdough bread.
Whole wheat flour adds extra fiber and a nutty taste that really ups the flavor.
Lukewarm water hydrates the flours, activates yeast and makes the dough come together nice.
Active sourdough starter brings a tangy flavor and natural fermentation with loads of wild yeast.
Salt enhances flavor, strengthens gluten and helps control fermentation throughout the process.
Mixing and resting your dough ensures flavors meld well, makin your sourdough extra special.
Hand kneading develops gluten structure and infuses air, while patience during fermentation lets everything evolve naturally for delicious results.

Ingredient Quantities

500g bread flour (King Arthur recommended)

50g whole wheat flour (optional for added flavor)

375g lukewarm water

100g active sourdough starter (100% hydration)

10g salt

How to Make this

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1. In a large bowl, mix the 500g bread flour, 50g whole wheat flour, and 375g lukewarm water along with 100g active sourdough starter until just combined. Let it rest for about 30 minutes so the flour fully absorbs the water.

2. After that rest, sprinkle in 10g salt. Mix it into the dough by gently folding it in until everything is evenly incorporated.

3. Cover the bowl with a damp towel and let the dough sit at room temperature for about 3 to 4 hours. Every 30 minutes during the first 2 hours, gently stretch and fold the dough to build strength.

4. Once the dough has visibly increased and feels smoother, lightly flour your work surface and tip the dough out.

5. Shape the dough into a loose round loaf by gently folding it on itself a couple times, being careful not to deflate it too much.

6. Place the shaped dough seam side up into a well-floured banneton or bowl, and cover with plastic wrap. Let it proof for another 2 hours at room temperature (or you can do an overnight cold proof in the fridge for a deeper flavor).

7. About 30 minutes before baking, preheat your oven to 450°F along with a Dutch oven inside so it gets really hot.

8. When ready to bake, carefully turn your dough out onto a piece of parchment paper. Use a sharp knife or razor blade to score the top of the dough a few times.

9. Transfer the dough with the parchment into the hot Dutch oven. Cover with the lid and bake for 20 minutes.

10. Remove the lid and continue baking for an extra 20 to 25 minutes until the crust is nicely browned. Let the bread cool completely before slicing. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Kitchen scale
3. Damp towel
4. Plastic wrap
5. Banneton or a secondary bowl for proofing
6. Clean work surface dusted with flour
7. Parchment paper
8. Sharp knife or razor blade
9. Dutch oven with its lid
10. Oven preheated to 450°F

FAQ

What exactly is sourdough starter?

Its a natural leaven made from water and flour that has wild yeasts. You use it to get your bread rising without any commercial yeast.

Can I use different flours instead of King Arthur bread flour?

Yes, but King Arthur bread flour gives a good structure to the loaf. Using other flours might change the texture and flavor a bit.

Why add whole wheat flour?

This optional ingredient boosts flavor and provides extra nutrition. It does make the dough a bit denser, so it might need some adjustments.

How can I tell if my dough is ready for baking?

Your dough should look bubbly and feel light after the first rise. It should nearly double in size, and you can perform the poke test – if the indent slowly fills back in, its good to go.

Do I have to use lukewarm water?

Lukewarm water helps activate the wild yeasts in your starter properly. If the water is too cold or too hot, it might slow down the process or kill the yeast.

How To Make Sourdough Bread For Beginners Recipe Substitutions and Variations

Bread flour: If you dont have bread flour, you can use all-purpose flour, but you might need to tweak the water a little since the protein levels differ.
Whole wheat flour: Instead of whole wheat, you can try spelt or rye flour for a different flavor, even though your bread might be a bit denser.
Active sourdough starter: If you dont have a starter, you can mix a small amount of commercial yeast with some extra water for a single rise, but it wont give you that true sourdough tang.
Salt: You can replace table salt with kosher or sea salt, but keep in mind that the measurements might slightly change because of the different crystal sizes.

Pro Tips

1. Make sure your sourdough starter is really bubbly before you use it so that it gives your bread the best rise—if it’s not active enough, your dough might not get as much lift as you’d like.

2. When doing those stretch and fold sessions, don’t overdo it. Gently working the dough every half hour in the first couple hours is key, just enough to build the strength without deflating your air pockets.

3. Preheat that Dutch oven properly. Getting it really hot before you pop in the dough is a secret move for a tasty, crunchy crust.

4. If you have time, try an overnight cold proof in the fridge instead of doing everything at room temperature. It might take longer, but lo and behold you’ll get even richer flavor and better texture.