This recipe marks my very first attempt at baking sourdough bread from scratch. No fancy equipment, no years of experience—just a healthy starter, a bit of curiosity, and a lot of patience. Like most first trials, it came with a few unknowns, a little doubt, and plenty of learning along the way.
I wanted to understand sourdough the old-fashioned way: how the dough feels, how it changes with time, and how simple ingredients—flour, water, and salt—can transform into something deeply flavorful. This loaf isn’t about perfection; it’s about the process, the aroma filling the kitchen, and the quiet satisfaction of pulling a real, handmade bread from the oven.
If you’re new to sourdough, this recipe is meant to encourage you. Expect imperfections, embrace them, and enjoy the journey. Every loaf teaches you something—and this first one taught me why people fall in love with sourdough in the first place.
- 180g whole wheat sourdough starter
- 700g bottled purified water
- 1050g King Aurthur bread flour
- 25g salt
- Combine whole wheat sourdough starter and water and mix well.
- Add bread flour and salt and combine using spoon until all dry flour has been incorporated into a shaggy mixture.
- Cover and allow to rest for 60 minutes.
- Stretch and fold with wet hands 4 times rotating bowl 90 degrees each time
- Repeat last step 3 more times.
- Cover and let rest for 4 hours
- Divide into two equal portions
- Stretch and flatten into a square