howto.org.in

How to Make Sourdough Bread

Learn how to make sourdough bread with active starter, mixing, folds, bulk fermentation, shaping, proofing, baking, mistakes, and FAQs.

Food & CookingEdited by Pramod Tiwari
2 min read

Quick Answer

To make sourdough bread, use an active starter, mix flour, water, salt, and starter, let the dough ferment with folds, shape it, proof it, bake in a hot covered pot or steamy oven, and cool fully before slicing.

Ingredients and Tools

  • Active sourdough starter
  • Flour
  • Water
  • Salt
  • Mixing bowl
  • Kitchen scale
  • Dutch oven or baking stone optional
  • Bench scraper optional

Safety Precautions

  • Use a healthy starter that smells pleasantly tangy, not moldy or rotten.
  • Keep jars and tools clean.
  • Use oven mitts around very hot pots.
  • Let bread cool before slicing.
  • Discard starter with visible mold or unusual discoloration.

Step-by-Step Instructions

  1. Step 1

    Feed starter

    Use starter when it is active and bubbly.

  2. Step 2

    Mix dough

    Combine flour, water, starter, and salt according to the recipe.

  3. Step 3

    Rest and fold

    Let dough rest and perform stretch-and-folds for strength.

  4. Step 4

    Bulk ferment

    Let dough rise until airy and expanded, not necessarily doubled.

  5. Step 5

    Shape loaf

    Shape gently to build surface tension.

  6. Step 6

    Proof

    Let the shaped loaf proof at room temperature or in the fridge.

  7. Step 7

    Bake and cool

    Bake hot, then cool completely for the crumb to set.

Practical Example

Example: You feed starter in the morning, mix dough when it peaks, fold it during bulk fermentation, proof overnight in the fridge, and bake the next morning.

Common Mistakes

  • Weak starter
  • Underfermentation
  • Overproofing
  • Adding too much flour
  • Slicing hot bread
  • Skipping scale measurements

Troubleshooting

Loaf is dense

Use a stronger starter and allow more fermentation.

Dough spreads flat

Build more strength with folds and improve shaping.

Crust burns

Reduce uncovered bake time or oven temperature slightly.

Bread is gummy

Bake longer and cool fully before slicing.

FAQs

Do I need yeast for sourdough?

Traditional sourdough uses wild yeast and bacteria in the starter.

How do I know starter is ready?

It should rise predictably, look bubbly, and smell pleasantly tangy.

Why use a scale?

Sourdough is sensitive to hydration, and weight measurements are more consistent.

Can beginners make sourdough?

Yes, but expect a learning curve with starter strength and fermentation.

Food & Cooking2 min read

How to Make Bread

Learn how to make bread with yeast, kneading, rising, shaping, baking, doneness checks, mistakes, troubleshooting, and FAQs.

Help us improve this guide

Tell us about an outdated instruction, unclear step, broken link or safety concern. Do not include passwords, account numbers, medical records or other sensitive information.

Email a correction or suggestion