The core steps for sourdough that works
Good sourdough comes down to four things: a healthy starter, the right flour-to-water ratio, time for fermentation, and proper shaping. You do not need special equipment or a perfectly warm kitchen. A kitchen scale, a Dutch oven or covered baking vessel, and patience matter more than gadgets.
The process takes about 24 hours from start to finish, but most of that is waiting. You will spend maybe 20 minutes actually working the dough across the whole cycle. The long fermentation is what builds flavor and creates the open crumb structure that makes sourdough different from sandwich bread.
Key Takeaways
- Your starter should double in size within 4 to 8 hours of feeding and smell pleasantly sour and yeasty before you use it in dough.
- A basic sourdough uses only flour, water, salt, and starter—no commercial yeast—and the ratio is roughly 500 grams flour, 350 grams water, 100 grams active starter, and 10 grams salt.
- Bulk fermentation (the first rise) takes 4 to 6 hours at room temperature and should increase the dough volume by about 50 percent, not double it.
- Cold overnight fermentation in the refrigerator develops flavor and makes the dough easier to score and shape the next morning.
- The loaf bakes covered in a Dutch oven for 20 minutes, then uncovered for 25 to 30 minutes, until the crust is deep brown and the bottom sounds hollow when tapped.
Preparing and using your starter
Your starter needs to be active before you mix dough. Active means it has been fed (flour and water added) and has risen and fallen through a full cycle. This usually takes 4 to 8 hours depending on room temperature. A warm kitchen (70–75°F) speeds this up; a cool one slows it down.
To check if your starter is ready, look for these signs: it has roughly doubled in volume since feeding, it smells pleasantly sour and yeasty (not like acetone or nail polish), and it has a dome or bubbles on top. If you poke it with a finger, it should spring back slowly. If it collapses or does not rise at all, feed it again and wait longer.
Use the starter at its peak—right after it has risen but before it starts to fall. If you miss the window, it will still work, but the dough will be less active and may take longer to ferment. Keep the rest of your starter in the refrigerator between bakes. Feed it once a week if you are not baking, or before each bake if you are.
Mixing and the first rise
Mix your dough in this order: combine 500 grams bread flour (or all-purpose flour) and 350 grams water in a bowl. Let this sit for 30 minutes to an hour—this step is called the autolyse and it helps the flour absorb water evenly. Then add 100 grams of active starter and 10 grams of salt, and mix until everything is incorporated. The dough will be shaggy and sticky.
Let the dough rest for 30 minutes, then perform a series of stretch and folds. Wet your hand, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this four times, then let the dough rest for 30 minutes. Repeat the stretch and fold sequence three more times over the next 2 to 3 hours. This builds strength without kneading.
The bulk fermentation is complete when the dough has increased by about 50 percent in volume and jiggles slightly when you move the bowl. This usually takes 4 to 6 hours at room temperature (68–72°F). Do not wait for it to double—that is a common mistake that leads to over-fermented, flat bread.
Shaping and cold fermentation
Turn the dough out onto a lightly floured surface. Gently shape it into a round by folding the edges toward the center, then flip it seam-side down. Use a bench scraper or dough whisk to drag the dough toward you a few times to build surface tension. This creates the structure that holds the loaf together as it bakes.
Place the shaped dough seam-side up in a floured banneton basket (or a bowl lined with a floured kitchen towel). Cover it loosely with plastic wrap or a plastic bag and place it in the refrigerator overnight, or for 8 to 16 hours. Cold fermentation develops flavor and makes the dough easier to score. You can also do a shorter room-temperature proof of 2 to 4 hours if you prefer to bake the same day, but the flavor will be milder.
Scoring and baking
Preheat your oven to 450°F with a Dutch oven inside for at least 45 minutes. The Dutch oven traps steam, which is essential for a crispy crust and good oven spring (the rise that happens in the first few minutes of baking).
Turn the cold dough out onto parchment paper. Using a sharp knife or a lame (a razor blade on a stick), score the top with a single slash or a pattern of your choice. The score guides where the bread will expand. Carefully transfer the dough on the parchment into the hot Dutch oven.
Bake covered for 20 minutes. Remove the lid and bake for another 25 to 30 minutes, until the crust is deep golden brown. The internal temperature should reach 205–210°F when measured with a thermometer inserted into the center. If you do not have a thermometer, tap the bottom of the loaf—it should sound hollow and feel hard.
Cool the bread on a wire rack for at least an hour before slicing. The crumb continues to set as it cools, and cutting too early will make it gummy.
Troubleshooting common problems
If your bread is dense and does not rise, your starter may not have been active enough, or the bulk fermentation was too short. Check that your starter doubles reliably before mixing dough, and give the bulk fermentation the full 4 to 6 hours even if it does not look dramatically bigger. Room temperature matters—cold kitchens need longer fermentation.
If your bread spreads flat instead of rising up, the dough was over-fermented. This means the gluten was broken down by too much time or too much activity. Shorten the bulk fermentation by 30 minutes next time, or reduce the amount of starter you use. If your kitchen is very warm, fermentation will move faster.
If the crust is pale or soft, the oven was not hot enough or the Dutch oven was not preheated long enough. Make sure the oven reaches 450°F and the Dutch oven sits inside for at least 45 minutes before you bake. If the crust is too thick or hard, you may have baked it too long—start checking at 25 minutes uncovered.
If the crumb is gummy or sticky inside, the bread did not bake long enough or was sliced before it cooled. Bake until the internal temperature reaches 205°F, and always cool for at least an hour before cutting.
Adjusting for your kitchen and schedule
Fermentation speed depends on temperature. In a warm kitchen (75°F or higher), bulk fermentation may take only 3 to 4 hours. In a cool kitchen (65°F or lower), it may take 7 to 8 hours. Use the visual cues—50 percent volume increase and a jiggly dough—rather than a timer.
If you want to bake on a different schedule, adjust the cold fermentation. A longer cold fermentation (up to 48 hours) develops more flavor and gives you flexibility. A shorter one (4 to 8 hours) works if you want to bake the same day. You can also retard the dough (refrigerate it) after mixing and before the bulk fermentation, though this is less common for beginners.
Frequently Asked Questions
How do I know if my starter is ready to use?
Your starter is ready when it has roughly doubled since you fed it, smells pleasantly sour and yeasty, and has bubbles or a dome on top. It should spring back slowly when you poke it. If it collapses or does not rise, feed it again and wait longer.
Can I use all-purpose flour instead of bread flour?
Yes. Bread flour has slightly more protein, which creates a stronger gluten network and a chewier crumb. All-purpose flour works fine and will give you a softer, more tender loaf. The fermentation times may be slightly different, so watch the dough rather than the clock.
What if I do not have a Dutch oven?
A covered baking vessel works—a large covered ceramic pot, a covered cast-iron skillet, or even a metal bowl inverted over the dough. The goal is to trap steam. If you have nothing, place a pan of boiling water on the bottom rack of the oven to create steam, though the crust will not be quite as crispy.
Why is my bread sour, and can I make it less sour?
Sourness comes from lactic acid produced during fermentation. Longer fermentation creates more sourness. To reduce it, shorten the bulk fermentation or the cold fermentation, or use less starter. To increase sourness, extend the cold fermentation or use a warmer room temperature during bulk fermentation.
Can I freeze sourdough dough?
Yes. After shaping, wrap the dough tightly and freeze it for up to a month. Bake it directly from frozen—add 10 to 15 minutes to the baking time. You can also freeze baked bread for up to three months and reheat it wrapped in foil at 350°F for 20 to 30 minutes.