How to Make Sourdough Bread: The Crunchy Mom Loaf of Legends
Making sourdough is part baking, part science, part witchcraft - and 100% worth it. This isn’t just bread. This is slow-fermented, gut-happy, crusty-on-the-outside, soft-on-the-inside magic.
You’ll Need:
- 1/4 cup active sourdough starter (fed and bubbly)
- 3 1/2 cups bread flour (or mix with whole wheat)
- 1 1/2 cups filtered water
- 1 1/4 teaspoons sea salt
- Large bowl, dough scraper, Dutch oven or baking stone
Step-by-Step (No Stress, Just Stretch)
-
Mix the dough. In a big bowl, stir together your flour and water. Let it rest for 30–45 minutes (autolyse - it’s fancy, but you’re still in yoga pants).
-
Add the starter + salt. Squish it in with your hands until fully combined.
-
Bulk ferment + stretch. Cover the bowl and let it rise at room temp for 4–6 hours. Every 30–45 minutes, gently stretch and fold the dough from each side. This builds that chewy sourdough texture.
-
Shape it. Once it’s puffy and pillowy, turn it onto a lightly floured surface. Shape into a round and let it rest.
-
Final proof. Pop the dough into a well-floured banneton (or a bowl lined with a floured tea towel). Cover and refrigerate overnight, or proof at room temp for 1–2 hours if you’re impatient.
-
Bake it hot. Preheat your Dutch oven to 475°F (245°C). Carefully flip your dough into the hot pot, score the top with a sharp knife, and cover. Bake for 20 minutes with the lid, then 25 minutes uncovered until golden and crusty.
Cool Before You Slice (Yes, Really)
Let it cool for at least 1 hour. This is hard, but your crumb (the inside!) will thank you.
Crunchy Mama Tips
- Your starter is a pet. Feed it regularly. Love it. Name it if you must.
- Want it more sour? Proof longer and cooler.
- Don’t panic if your first loaf is “ugly” - the flavor will still be chef’s kiss.
Why This Loaf Rocks
Sourdough is easier to digest, lower on the glycemic index, and full of wild yeasts and lactic acid bacteria that make your gut happy.
Wrap-Up
Once you go sourdough, the store bread tastes like sadness. This is real food, real flavor, and a beautiful ritual of nourishment.
