How to Make Sourdough Bread: Step-by-Step Guide with Starter Timeline & Troubleshooting

So you want to know how do you make sourdough bread? Let me tell you upfront – my first three attempts were hockey pucks. Like, literally dented my countertop. But hang with me, because after burning through 50 pounds of flour (and a few tears), I cracked the code.

This isn't some fancy chef's textbook guide. It's what actually works in a normal kitchen with a regular oven. We'll cover every stumble I made so you don't repeat my disasters. By the end, you'll be making crusty, tangy loaves that'll make your neighbors peek over the fence.

What You Absolutely Need Before Starting

Honestly, half my early fails happened because I tried to wing it with the wrong gear. Don't be like me. Here's the non-negotiable starter pack:

Tool Why It Matters Cheap Alternative
Dutch Oven Traps steam for that crust bloom (skip this and get flat loaves) Big metal pot with lid + lava rocks
Kitchen Scale Cups vary wildly – grams are your lifeline None. Seriously, buy a $15 digital scale
Banneton Basket Gives structure during final rise Colander lined with floured tea towel
Razor Blade For clean scoring (knives tear dough) Unused box cutter blade

The Flour Truth

Biggest rookie mistake? Using all-purpose flour alone. You need:

  • Bread Flour (500g): High protein = better gluten development
  • Whole Wheat/Rye (50-100g): Feeds starter better than white flour
  • Note: Avoid bleached flour – it murders microbes

Water Tip: Chlorine kills yeast. Use filtered water or leave tap water out overnight. Lukewarm (75°F/24°C) is starter sweet spot.

Your Sourdough Starter: The Only Timeline That Works

I followed fancy guides saying starters mature in 5 days. Lies. Mine took 14 miserable days. Here’s what actually happens:

Day What to Do What to Expect Smell Warning
1-3 Mix 50g flour + 50g water in jar Bubbles! (False hope – it's bacteria farting) Like old gym socks
4-7 Discard half, feed 50g flour + 50g water daily Dead phase – zero activity Rotten cheese
8-12 Keep daily feeds Slow bubbles. Doubles in 8-12 hours Sharp vinegar
13+ Feed every 12 hrs if kept at room temp Doubles in 4-6 hrs. Ready for baking Pleasant yogurt/tang

When to Panic: If you see pink/orange streaks – toss it. Mold means contaminated flour or jar. Start over.

Your starter should pass the float test: Drop a spoonful in water. If it floats, it’s fermentation-ready. Still sinking? Give it 2 more feeds.

The Actual Process: How Do You Make Sourdough Bread Step-by-Step

Forget perfect round numbers. I've timed this to real life – start at 5 PM, bake next day lunchtime:

Phase 1: Mixing & Autolyse (Day 1, 5:00 PM)

  • 375g warm water + 100g active starter – whisk until milky
  • Add 500g bread flour + 50g whole wheat flour
  • Mix until no dry patches. NO KNEADING
  • Rest 45 mins (autrolyse) – this hydrates flour naturally

Phase 2: Folding & Bulk Fermentation (5:45 PM - 10:00 PM)

Salt kills yeast if added too early. Now mix in:

  • 10g salt + 25g water (sprinkle salt, pour water on top)
  • Pinch and fold for 5 mins until elastic

Fold schedule: Every 30 mins × 4 sets (Total 2 hrs)

How to fold: Wet hand, grab edge, stretch up, fold to center. Rotate bowl 90°, repeat. Cover between folds.

Phase 3: Overnight Rise (10:00 PM - 9:00 AM next day)

Dough should be jiggly with bubbles. If not, wait 1 more hour.

  • Shape into ball using bench scraper
  • Place seam-up in floured banneton
  • Cover with shower cap (yes, really)
  • Refrigerate 12-15 hrs

Phase 4: Bake Day (9:00 AM)

  1. Preheat Dutch oven at 500°F (260°C) for 45 mins
  2. Flip dough onto parchment paper
  3. Score top with razor – quick deep slash!
  4. Drop dough into scorching Dutch oven
  5. Bake covered 20 mins
  6. Uncover, lower heat to 450°F (230°C)
  7. Bake 25-30 mins until mahogany crust
  8. CRUCIAL: Cool 2+ hours before slicing

That impatient slice? I’ve done it. You get gummy dough. Just walk away.

Why Your Bread Fails (And How To Fix It)

I’ve collected every fail photo from my baking group. Here’s the autopsy report:

Problem Cause Fix
Flat pancake Weak starter / overproofed Float test starter first. Reduce bulk ferment by 1 hr
Dense gummy crumb Sliced too soon / underbaked Cool 3 hrs min. Tap bottom – should sound hollow
Burnt bottom Direct heat contact Place baking sheet under Dutch oven
No ear (flat scoring) Dull blade / shallow cut Score at 30° angle. Depth = 1/2 inch (1.25 cm)
Sticky dough mess Over-hydrated / weak flour Reduce water by 10%. Use bread flour

Temperature Cheat Sheet

Yeast is fussy about warmth. My winter disaster loaves taught me:

Ambient Temp Bulk Ferment Time Hack
68-70°F (20-21°C) 4-5 hours Ideal range
60-65°F (15-18°C) 7-9 hours Put dough in off oven with light on
Above 75°F (24°C) 3-3.5 hours MAX Use cooler water (65°F/18°C)

FAQs: Real Questions from My Kitchen

Can I make sourdough without a starter?

Nope. Starter is non-negotiable. But ask local bakeries – many share discard for free.

Why is my starter not rising after 2 weeks?

Three culprits: Chlorine water, cold kitchen (<70°F/21°C), or dead yeast. Switch to bottled water. Place starter near fridge vent.

How do you make sourdough bread less sour?

Shorten fermentation. Bulk proof 3 hrs instead of 4. Use less starter (80g instead of 100g). Sweet spot tip: Add 1 tbsp honey to dough.

Can I use all-purpose flour?

Yes, but add 1 tbsp vital wheat gluten per cup. AP flour lacks protein for proper rise.

Why discard starter? Feels wasteful...

I use discard for pancakes or crackers. Pro hack: Maintain smaller starter (keep just 50g total).

Weekend Baker Schedule (Because Life Happens)

Got a 9-to-5? Here’s my working mom sourdough routine:

  • Friday 7 PM: Feed starter before bed
  • Saturday 7 AM: Mix dough
  • 9 AM-1 PM: Do folds during chores
  • 1 PM: Shape, refrigerate
  • Sunday 8 AM: Bake while drinking coffee
  • 11 AM: Instagram-worthy loaf done

Sourdough Lifespan & Storage

That $9 artisanal loaf goes stale fast. Homemade lasts:

  • Counter (cut side down): 3 days max
  • Freezer (pre-sliced): 3 months – toast straight from frozen
  • Revive stale bread: Run crust under tap, bake 10 mins at 350°F (175°C)

Final truth bomb: Your first loaf might suck. My third looked like a volcanic rock. But when that crust crackles and you see those honeycomb crumbs? Pure magic. That’s how do you make sourdough bread worth the hassle.

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