How to Make Sourdough Bread the Simple Way
No fancy talk, just real bread for real life.
I used to get overwhelmed reading sourdough recipes—so many steps, long-winded instructions, and scientific talk about hydration percentage, “bulk fermentation” etc. Truth is, sourdough doesn’t have to be complicated.
Once you’ve got a mature starter going, the process is mostly hands-off. Just mix, fold, rise, and bake. That’s it.
Why Sourdough?
- Easier to digest. The fermentation breaks down gluten and phytic acid.
- Naturally preserved. No additives or shelf-life extenders needed.
- More nutritious. Gut friendly and more bio-available minerals.
- Budget friendly. Chaching! 1kg of flour is around $1.25 (AUD) makes 2 loaves.
I usually make double batches and freeze one—it’s the same effort for twice the reward.
My Simple Sourdough Recipe
Ingredients:
• 450g plain flour
• 100g active sourdough starter (fed and bubbly)
• 1 tsp Himalayan salt
• 350g room temperature water
Instructions:
1. Feed Your Starter
Feed your sourdough starter early in the morning. When it’s doubled and bubbly, it’s ready to use.
2. Mix
Combine flour, salt, water, and starter in a bowl. Mix with a dough mixer, spoon, or your hands until combined.
3. Stretch & Fold
Every 30–60 minutes (whenever you remember!), stretch and fold the dough. Do this 4 times total. Then cover it with a shower cap or damp cloth.
4. Bulk Rise
Let the dough rise until doubled. You can even leave it overnight—it’s very forgiving.
5. Shape & Second Rise
Shape into a ball for a round loaf (boule) and place seam-side up in a banneton basket. For sandwich bread, shape and place in a Pullman tin. Let rise 1 more hour.
6. Preheat the Oven
While the dough rests, preheat your oven to 200°C. If you’re using a cast iron pot, place it in the oven to heat too.
7. Bake
Transfer your dough into your baking vessel.
• Lid on: Bake for 25–26 minutes
• Lid off: Bake for another 25 minutes until golden
8. Cool & Store
Let the loaf cool completely on a wire rack. Eat fresh or slice and freeze.
