Look, I get it. You've watched those Instagram videos where someone magically turns flour and water into this gorgeous, blistered loaf. Then you tried it yourself and got something resembling a hockey puck. Been there. My first three attempts were total disasters - dense, gummy, or just plain sad. But after burning through enough flour to feed a small village, I finally cracked the code. This guide skips the fluff and gives you the straight talk on how to cook sourdough bread that won't embarrass you.
Why Bother Making Sourdough Anyway?
Honestly? Store-bought bread is fine in a pinch. But once you taste a proper sourdough crust shattering under your knife, with that chewy interior and complex tang... game over. Plus, it's cheaper than therapy. The process forces you to slow down - mix dough on Tuesday, bake on Wednesday. That rhythm becomes weirdly satisfying.
The Bare Minimum Gear
You don't need fancy equipment to cook sourdough bread. Seriously, ignore those $200 artisan bowls. Here's what actually matters:
- Dutch oven: The #1 game-changer (Lodge brand works great, $40)
- Digital scale: Cups are evil for baking ($20 kitchen investment)
- Razor blade: For scoring (or just use your sharpest knife)
- Mixing bowl: Big enough for dough to double
- Bench scraper: Saves sticky dough disasters ($8)
The rest is optional. I baked decent loaves for months using just these before upgrading.
Getting Your Starter Alive and Kicking
This is where most newcomers panic. Your starter isn't dead - it's probably just sulking. I named mine "Doughbie" because it came back from the dead twice. Here's the no-BS approach:
| Day | What to Feed It | What to Expect |
|---|---|---|
| 1-3 | 50g flour + 50g water (twice daily) | Weird smells, no bubbles yet |
| 4-7 | Discard half, 50g flour + 50g water (twice daily) | Bubbles! Then it might collapse |
| 8+ | Discard half, feed 1:1:1 ratio (starter:flour:water) | Should double in 4-6 hours consistently |
Starter Troubleshooting
Gray liquid on top? That's hooch - just pour it off. Means your starter is hungry.
Smells like acetone? Too acidic. Feed it more frequently.
No bubbles after 7 days? Try whole wheat or rye flour - they ferment faster.
Pro tip: Keep discard for pancakes or crackers. Waste not.
Mixing Dough That Doesn't Fight Back
Here's where people mess up. They either over-knead into tough leather or under-develop a gloopy mess. Let's hit the sweet spot.
| Ingredient | Weight (grams) | Baker's Percentage |
|---|---|---|
| Bread flour | 500 | 100% |
| Water (lukewarm) | 350 | 70% |
| Active starter | 100 | 20% |
| Salt | 10 | 2% |
Combine flour and water first. Let it sit 30 minutes (autolyse). This is non-negotiable - it builds gluten without elbow grease. Then add starter and salt. Squish everything together with wet hands. It'll look scraggly. That's fine.
The Fold Schedule That Works Every Time
Forget strict timings. Do 4 stretches and folds over 2 hours:
- Mix dough → Wait 30 min → First fold
- Wait 30 min → Second fold
- Wait 30 min → Third fold
- Wait 30 min → Final fold
Wet your hand, grab an edge, stretch up, fold over. Rotate bowl 90°. Repeat 4-5 times. You'll feel the dough transform from shaggy to smooth.
The Fermentation Dance
Bulk fermentation is where sourdough gets personality. Too short = bland. Too long = sour brick.
Room Temp Matters More Than You Think
At 70°F (21°C): Ferment 5-6 hours
At 75°F (24°C): Ferment 4 hours
At 80°F (27°C): Ferment 3 hours
Look for dough that's:
- Jiggly when you shake the bowl
- Bubbly along the sides
- Increased 30-50% in volume
Cutting fermentation early is the #1 reason for dense loaves. Patience!
Shaping Without Tears
This terrified me at first. Now? 90 seconds per loaf. Dust surface lightly with flour.
- Scrape dough onto counter
- Fold sides toward center like an envelope
- Flip seam-side down
- Rotate and drag toward you to tighten surface tension
Use a floured towel in a bowl OR a $2 plastic grocery store basket as proofing basket. Seriously, those "bannetons" are overpriced.
Final Proof: Fridge is Your Friend
Option 1: Room temp proof (1-2 hours). Works but unpredictable.
Option 2: Fridge proof (overnight up to 48 hours). Game-changer.
Why fridge wins:
- Develops deeper flavor
- Easier scoring
- Fits your schedule
- Better oven spring
This alone improved my how to cook sourdough bread results more than anything.
Baking Day: Getting That Crackle
Preheat oven with Dutch oven inside to 500°F (260°C) for 45 minutes. Crucial!
- Pull dough from fridge
- Score top with razor (quick confident slash)
- Drop dough into scorching hot Dutch oven
- Cover and bake 20 minutes
- Uncover and bake 25 more minutes at 450°F (230°C)
That initial steam under the lid creates explosive oven spring. Removing the lid crisps the crust. Simple physics.
Dutch Oven Alternatives
No Dutch oven? Try:
- Oven-safe pot with foil-covered lid
- Baking stone with metal bowl inverted over bread
- Cast iron skillet with water pan underneath
They work... sort of. But Dutch oven is worth every penny.
The Cool Down You Shouldn't Skip
I know. You want to tear into it immediately. Resist! Cutting hot bread gums up the crumb. Wait 2 hours minimum. Use waiting time to stare admiringly at your creation.
FAQ: Your Sourdough Burning Questions
How long does it actually take to cook sourdough bread?
Active work? About 45 minutes total. But spread over 24-48 hours. Most is waiting time.
Can I use all-purpose flour instead of bread flour?
Yes, but reduce water by 20-30g. Protein content matters for structure.
Why didn't my bread rise?
Three main culprits:
1. Weak starter (didn't float in water test)
2. Under-fermented dough
3. Oven too cold when loaded
How do I store sourdough?
Cut side down on wooden board for 2 days. After that, slice and freeze. Never refrigerate - it stales faster.
Why's my crust rock-hard?
Over-baking or insufficient steam. Try lowering temp after uncovering.
My Disaster Loaves (So Yours Won't Be)
Don't feel bad about failures. My hall of shame:
- The Pancake: Forgot salt. Dough spread everywhere.
- Volcanic Ash: Burned bottom because oven rack too low.
- The Discus: Over-proofed then deflated when scored.
Each taught me something. Now I nail it 19 out of 20 times.
Key Lessons From My Flour-Covered Kitchen
- Starter health is everything - Feed consistently
- Temperature controls timing - Buy a $5 thermometer
- Steam creates spring - Dutch oven lid traps it perfectly
- Fridge is your schedule-saver - Cold proof = flexibility
Learning how to cook sourdough bread feels like alchemy at first. But stick with it. That moment when you crack open the Dutch oven to find a perfectly risen loaf with that signature ear? Pure magic. Start simple. Embrace the process. And for heaven's sake, buy flour in bulk.