Homemade Sourdough Bread Recipe

Makes: 1 large loaf

Time: 12–18 hours (mostly hands-off)

Ingredients

For the Starter (Day 1–5)

• 1/2 cup whole wheat flour

• 1/4 cup water (room temp)

   

(This is your “wild yeast” culture. You’ll feed it daily to build strength.)

For the Bread (Once Starter is Active)

• 1 cup active sourdough starter

• 1 1/2 cups water (lukewarm)

• 4 cups all-purpose or bread flour (or mix of AP + whole wheat)

• 2 tsp salt

Step 1: Make & Maintain the Starter

• Day 1: Mix 1/2 cup whole wheat flour + 1/4 cup water in a clean jar. Cover loosely (allow airflow).

• Days 2–5: Each day, discard half the starter and “feed” with 1/2 cup flour + 1/4 cup water.

• By day 5, it should be bubbly, smell slightly tangy, and double in size within 4–6 hours of feeding. This means it’s ready to bake.

   

NWW tip: A healthy starter is key if it sinks or doesn’t bubble, keep feeding it.

Step 2: Mix the Dough

• Add milk to a heavy pot.

• Heat over medium, stirring occasionally, until it reaches about 180°F (82°C) (steaming with tiny bubbles at the edges),

• Keep it there for 5–10 minutes for thicker yogurt.

Step 3: Bulk Fermentation

• In a large bowl, mix:

  • 1 cup active starter

  • 1 1/2 cups lukewarm water

  • 4 cups flour

• Stir until all flour is hydrated.

• Let it rest (autolyse) for 30 minutes.

• Add 2 tsp salt and knead gently until the dough is smooth and slightly sticky.

Step 4: Shape the Loaf

• Turn dough onto a floured surface.

• Shape into a tight round (boule) or oval (batard).

• Place in a floured proofing basket or a bowl lined with a floured towel.

• Cover and let rise 1–2 hours until slightly puffy.

Step 5: Preheat Oven

• Place a Dutch oven (or heavy pot with lid) in the oven.

• Preheat oven to 450°F (230°C) at least 30 minutes before baking.

Step 6: Bake

• Carefully remove Dutch oven, place dough inside (you can score the top with a sharp knife for expansion).

• Cover and bake 30 minutes.

• Remove lid and bake 15–20 minutes until golden brown and crusty.

• Let cool at least 1 hour before slicing.

NWW Tips for Success

• Hydration: 70% water (relative to flour weight) makes a soft, open crumb. Less water = tighter crumb.

• Starter: Only use bubbly, active starter.

• Cold fermentation: You can let shaped dough rise in the fridge overnight for deeper flavor.

• Storage: Keeps 3–5 days at room temp in a paper bag or cloth, or freeze slices.

Optional Flavor Add-ins

• 1/4 cup seeds (sunflower, pumpkin, sesame)

• 1/2 cup chopped olives or roasted garlic

• Herbs: rosemary, thyme, or sage