A Simple Sourdough Bread Recipe

Once your starter is strong and active, you can bake your first loaf.

Servings: 1 Loaf

Author: Daydream Naturals

1 cup 240g active sourdough starter
1 ½ cups 350ml warm water
4 cups 480g flour (For max health benefits, use at least 50% whole wheat or a high-protein bread flour for structure.)
2 tsp salt

In a large bowl, mix starter and water until cloudy. Add flour and salt, and stir until a rough dough forms.
Cover and let rest for 30–45 minutes.
Stretch and fold the dough every 30 minutes for 2 hours (this builds gluten strength).
Let rise 4–6 hours at room temperature until puffy and doubled.
Shape into a round, place in a floured bowl or banneton, cover, and refrigerate overnight (this slow, cold rise enhances flavor).
The next day, bake at 450°F (230°C) in a covered Dutch oven for 20 minutes, then uncovered for another 20–25 minutes until golden.

This process—from starter to slow rise—is what gives sourdough its unique tang, chewy crumb, and gentler effect on blood sugar.