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Overnight Sourdough Bread Recipe – Perfect for Beginners

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Learn how to make delicious overnight sourdough bread at home with a step-by-step video that’s perfect for the beginner and that your family will love.

Sideview of a round loaf of baked and browned sourdough bread sitting on a cooling rack over a blue napkin.

Overnight Sourdough Bread recipe is the perfect recipe to learn baking with a sourdough bread starter. Our step-by-step instructions and video will have you creating an amazing loaf of bread at home in no time.

This Sourdough Bread recipe couldn’t be easier to make and it’s a lot quicker compared to other sourdough bread recipes from starters.

This 500g homemade sourdough recipe has a tender crumb with a slightly sour flavor surrounded by a beautiful crisp crust that has that pull you want in artisan bread.

Sourdough Bread had been on this list for 3 years! I let uncertainty and trepidation keep me from jumping on the Sourdough Bread bandwagon. How can Bread and water be intimidating? Right?

Participating in an online monthly bread challenge finally pushed me into trying sourdough, and the rest is history.

I was fortunate enough to receive some dried starter from a wonderful woman named Selma. Selma passed away a few years ago but her blog “Selma’s Table” still remains and I consult it often. This is a recipe that I got from her blog.

She named her starter “Twinkle” and encouraged everyone to name theirs too. My starter’s name is “Phoenix” because she rose from dust. She has amazing vigor. I’m not always vigilant about keeping her fed but she doesn’t hold it against me and rises to the occasion every time.

A small slice of sourdough bread sitting uprights showing the holes in the crumb over a wooden cutting bowl. A small knife and a white dish of butter sit next to the bread. A blue napkin sits in the background.

I’ve included photos of my 1st loaf and a recent one at the end of this post. I’m proud of both and hope you’ll try this basic sourdough bread recipe too.

Hello, Julie. Just wanted to say thank you for sharing your overnight sourdough recipe as it really works well for me, a lot of people have shared their methods and this one is simply the best one I have come across so far. So thank you again!”

Kris T

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What is Sourdough Bread

Sourdough bread is made by fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most bread made with baker’s yeast and keeps better than other bread due to the lactic acid produced by the lactobacilli. Wikipedia

What is different about sourdough bread?

The difference is in how they are made. Regular bread is made using store-bought yeast that reacts with gluten making the dough rise. Sourdough bread is made with a “starter“. This starter is made from a combination of yeast and bacteria growing inside a paste made of flour and water.

Make your own starter!

If you have questions on making or using a Bread Starter, read “How To Make Your Own Bread Starter (and how to maintain it).”

Health Benefits of Sourdough bread

The fermentation that occurs from using a starter has been shown to lower blood sugar, be easier to digest and can even be tolerated by gluten resistant individuals.

However, that’s not to say it is gluten-free. Sourdough bread contains higher levels of folate and antioxidants than other bread. Healthline is a very thorough reference regarding the health benefits of sourdough.

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Front view of a round sliced loaf of sourdough showing a soft crumb and a browned crispy crust sitting on a cooling rack. A pad of butter sits in a white dish with a butter knife off to the side. The title runs across the bottom.

Ingredient Tips:

  • Bubbly starter – I recommend feeding your starter and letting it sit out at room temperature 4 to 6 hours or until it increases in volume by about 30% and passes the float test.
    • If your dough is runny it can be because your starter was actually starving when you used it.
  • Bread Flour – Bread flour has a higher protein content than AP flour. That higher protein provides more structure to your loaf.
    • If you substitute they will both be delicious and the texture will be the same but you may find the loaf made with AP flour balloons out more or doesn’t rise as high.
  • Water – There’s a lot of controversy regarding water in bread making. Some experts say if you can drink it you can use it to bake with. Other experts say the chlorine can inhibit yeast activity.
    • Mineral content (hardness) can reduce extensibility (elasticity and ability to stretch) of the dough.
  • Salt – I use fine sea salt. It is easier to incorporate and dissolve than coarser salt.

YOU MAY NEED

The following are affiliate links. Hostess At Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. You can read my full disclosure.

Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red) – I love this dutch oven. I have three that are triple the price of this one and it’s my favorite. It bakes my bread perfectly and makes a mean ragu recipe.

Zatoba 1003 Black Walnut Bread Lame Decorative Dough Slasher, 2x2x8 inches – I started out with a lesser quality lame and while this one isn’t expensive it’s definitely better quality and has made a prettier slash in my dough. It’s amazing

I have two books (out of several) that I’ve learned so much from. I recommend them exclusively to help in your bread experience. They are easy to read and will help you get that beautiful loaf on the table!

  1. Tartine Bread
  2. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

The above pictures from top left to bottom right.

  1. Freshly fed starter.
  2. The Bubbly starter is ready.
  3. 1st quick knead just to combine ingredients (about 1 minute).
  4. 2nd quick knead after a 30-minute rest.
  5. Dough after 8 hours is full of air bubbles.
  6. Dough after final delicate knead is smooth and silky.

There is a video in my recipe card for easy to follow instructions!

Recipes using a bread starter

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Pro tips for Overnight Sourdough Bread

  • If you want to mix bread earlier in the day. After rising for 8 hours at room temperature, set the covered dough in the refrigerator and bake the next day. Remove the dough from the refrigerator to sit out while the oven preheats.
  • Feed earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all it’s energy and needs to be fed again before you can use it. To see if your starter is ready, put a small amount in a bowl or cup of water. If it floats it’s ready!
  • Your bread can be cooked in a cold dutch oven but I like the color and rise I get from preheating my lidded pot.
  • This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.

This is a 500gr loaf of bread which isn’t large. Baking bread is all about percentages. If you want a larger loaf, you can adjust the “Servings” in the recipe card and it will calculate your ingredients. (Thank you, Daniel, for this question!)

A photo showing how to adjust the serving size of the recipe to adjust the ingredient calculations.
Adjust servings to make a larger or smaller Sourdough Bread loaf.

Conversions are listed below the recipe card

This is a beautifully slice sourdough loaf that shows the tender crumb and crusty exterior.
Print
4.89 from 105 votes

Overnight Sourdough Bread Recipe

Overnight Sourdough Bread recipe is a great basic recipe to make if you are just getting started baking Sourdough bread or have been at it for years.
Prep Time 8 hrs
Cook Time 40 mins
Overnight rest 8 hrs
Total Time 8 hrs 40 mins
Servings 18 slices
Author Julie Menghini

Ingredients

  • 150 g bubbly starter
  • 285 g *purified water or filtered water at room temperature
  • 500 g bread flour organic
  • 9 g sea salt fine

Instructions

  • Squelch all of the ingredients together briefly (just for a minute is enough) with your hand.  Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
  • Stretch and fold the dough into the bowl several times for about a minute.  Cover and leave it out on the counter overnight.    In the morning it will have doubled in volume at least.
  • Pre-heat the oven to 240/250C (I preheat to 475°F and place your lidded pot inside to heat up.  You can use an enamel dutch oven or aluminum roaster.  You can also put the dough into a cold pot. 
  • Dust your counter with flour.  I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour.  It makes it easy to pick up the dough.  Scrape the dough out onto the counter.  Don’t punch it down.  You want to keep as many of those bubbles as you can.
  • Pull the outside thirds into the middle and shape as you wish.  Try to pull the outside of the dough as tightly as possible so it will hold its shape well.  I shaped mine into a ball also known as a boule.
  • Cover with some oiled plastic wrap loosely.   Allow the dough to rest for 30 minutes.  Set the timer as this is the only proofing that should NOT be overdone.
  • Remove the plastic wrap and slash with a sharp knife or lame.  
  • Carefully remove the pot from the oven and remove the lid.  Carefully place the dough into the pot.  I lift mine by the edges of the parchment paper and put the whole thing into the pot.  Replace the lid and place in the oven.
  • Reduce the heat to 220C (425°F convection).  Bake for 20 minutes.  Remove the lid and bake for an additional 20 to 25 minutes.
  • Immediately remove from the pot and cool on a cooling rack completely before slicing.

Video

Notes

*Start with 285g of water but if the dough is too dry add up to an additional 15g.
  • If you want to mix bread earlier in the day. After rising for 8 hours at room temperature, set the covered dough in the refrigerator and bake the next day. Remove the dough from the refrigerator to sit out while the oven preheats.
  • Feed earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all it’s energy and needs to be fed again before you can use it. To see if your starter is ready, put a small amount in a bowl or cup of water. If it floats it’s ready!
  • Your bread can be cooked in a cold dutch oven but I like the color and rise I get from preheating my lidded pot.
  • This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.
 

Nutrition

Calories: 100kcal | Carbohydrates: 20g | Protein: 3g | Sodium: 195mg | Potassium: 27mg | Calcium: 4mg | Iron: 0.3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Conversions for Overnight Sourdough Bread recipe

We realize that many of you aren’t comfortable using a scale. The closest conversions are the following.

  • 4 cups flour
  • 1 1/4 cup water
  • 2/3 cup starter
  • 1 1/2 tsp salt

A disclaimer is that I’ve never made this recipe without weighing the ingredients so I can’t guarantee or possibly troubleshoot any problems you may have with the recipe.

This bread was made possible by the resources and recipes shared by Elaine, Selma, and Celia! Please visit all three of these blogs for amazing bread information!

  • Front view of a round loaf of sourdough showing a browned crispy crust sitting on a cooling rack. A pad of butter sits in a white dish with a butter knife off to the side. The title runs across the bottom.
    1st attempt
  • three/fourth photo of a loaf of sourdough bread on a blue napking
    Latest Sourdough

 

Comments

  1. Christine says

    I LOVE this recipe. So simple. Never fails. I can make without the recipe as I make so often.

    I found the pin below re: making cinnamon buns and I made starting with this bread recipe! So good. Not as fluffy as I was going for but so easy and yummy we will make again and maybe let rise a bit next time.

    https://pin.it/6p4fmH0

    Reply

  2. Julie says

    Hi! I’ve enjoyed this recipe for several months now, thank you! Have you tried folding in other things into the bread like cheddar cheese or garlic? Do you have a recommendation on how to do that? I haven’t tried it. Thank you!

    Reply

  3. Joe Rhodes says

    I’ve made this a few time and it always comes out great. I make mine about a quarter bigger. So about a 750 gram loaf. Always good!!

    Reply

  4. Emily says

    This is my favorite recipe so far, it is very high yield for the time/effort. The bread is soft and aromatic and delicious as is. However I was wondering if you have suggestions on how to get a more airy/open crumb? Is it related to hydration? Or the starter (I usually feed my starter once the day before I make this, and it passes the float test)? Resting time?

    Reply

    • Julie Menghini says

      The airy crumb you are seeking is coming soon! The airy crumb is developed through a series of stretch and folds over a period of time. This loaf has minimal handling so it’s not developed. I hope this helps Emily and thank you for stopping by.

      Reply

  6. Ayla says

    So my first try making this yesterday was a total gummy failure. Take 2 is doing s lot better but when I try to create surface tension in the shaping before final 30 minute rest, it went great until I left it to rest where it has now sagged down and I can see where bubbles have popped on the surface. Any tips? About to bake it so we’ll see how that goes.

    Reply

    • Julie Menghini says

      I’m so sorry Ayla. It sounds like your bread was very over proofed before you tried to finish shaping it. How long did it rise before your 30 minute proof? If it was at room temperature and in a warm environment, It could take anywhere for 6 for 8 hours. What I recommend you do if you have the time is to let it rest 4 hours and then shape it. Put it in the fridge covered overnight and bake it the next day when you have time without a final shaping of course. I let mine come to room temp while my oven preheats and have never had an issue. Try this my friend and let me know how it goes for you.

      Reply

      • Ayla says

        Yeah it rose for 8 hours lol I think it was at the high point for at least an hour when I put it in the fridge. Now I know! Thank you for your response. I will try again soon ☺️ It had already been baked when I read your response.

        Reply

  7. Kim says

    Hey, Recently a friend gave me 100g starter, fed it for 2 weeks while I researched tips, recipies. I started with your Overnight Sourdough, I liked the simplicity of it. 1st attempt wasn’t bad, 2nd attempt was perfection! ( let rise 4-6 hrs room temp. refriderated and baked next evening) I have since played around with the recipie, interchanged 100g bread flour for wholewheat, ( 100g ww +400g bf = 500g flour) have added raisins + walnuts, gonna try olives and walnuts. Have also baked your Multigrain Wheat, (another favorite) Baking bread has become a weekend ritual. I think I have become a fan of “Hostess At Heart”

    Reply

    • Julie Menghini says

      Kim, I’m definitely a fan of yours! That bread sounds amazing and I’m glad you gave us your percentages! Our bread community loves trying new things and your combinations are delicious!

      Reply

  8. Jessica says

    This is the BEST recipe EVER! Its so easy and it never fails me! super bubbly and airy inside and crusty outside. I’m just in love!

    Reply

  9. Cynthia McLaughlin says

    I love this recipe. I use 150-200 grams of whole wheat flour combined with the bread flour to make 500 grams, add extra water and 2 Tbsp of olive oil. Comes out great everytime!

    Reply

  10. Joan says

    This turned out absolutely wonderful. My starter is a slow feeder, so I fed mine Friday night and did the next few steps early in the morning so that it had all day to rest and rise. I did the baking process while we ate dinner and it was perfect for breakfast the next day. I could not believe how high the loaf was when I took the lid off of the pot! By far the best recipe that I have used yet. Thank you!

    Reply

    • Julie Menghini says

      Wow, Joan, it sounds like you’re definitely the bread whisperer! I love that you let the bread determine when it was ready versus the clock. That’s so important with baking bread. Thank you so much for sharing your comment!

      Reply

  11. Jeri says

    Oh my goodness! I rarely comment, but this recipe is almost too good to be true! I have been making sourdough for a couple of years, and the process can be long and tedious, and after lots of effort, not always successful. Still, I LOVE sourdough, so I keep at it! 🙂 My niece shared this recipe with me and it is absolutely amazing – so quick and easy! I wish I could post a photo – my very first loaf using your recipe turned out PERFECT! And, it’s my prettiest loaf yet, with the perfect “ear”. I can’t wait to try using different flour combinations. Thank you so very much!

    Reply

    • Julie Menghini says

      Jeri, you sure made my day! I’m so glad that this recipe has worked well for you! I have several breads that I make and this one is one of my favorites! Thank you for taking the time to share your successful results!

      Reply

  12. Lilly says

    I love this recipe! I’m a complete novice at bread making, but every time I’ve made this loaf it’s come out wonderfully. I always have several large creases in the bottom though. Should I be pressing the folds together more? I worry about pressing the air out.

    Thank you!

    Reply

    • Julie Menghini says

      I get a crease now and again too. I agree that you don’t want to lose those bubbles! When you shape your bread, cup your hands around the round dough ball, and using the friction from your counter, drag it as you turn it to create tension. Be careful and try not to incorporate more flour to the inside of the dough as you’re shaping it because it will be harder to keep it tight. It’s just getting experience Lily and I’m so glad you’re baking bread.

      Reply

  13. Filipa says

    This recipe is the best I’ve found until now! I finally managed to do a good sourdough! I did one with 400g bread flour + 100g spelt and another one with 450 bread flour+ 50 corn flour and they turned out great! 🙂

    Reply

    • Julie Menghini says

      I’ve never made this bread in bread pans and usually do a free form loaf. Maybe one of our other readers have? For a loaf sourdough, we have a sourdough sandwich loaf you may enjoy? https://hostessatheart.com/sourdough-sandwich-bread/. If you try the overnight in a loaf pan, I would definitely put it in two loaf pans. Let us know how it goes!

      Reply

    • Kirsten says

      I put mine in a loaf pan in the Dutch oven a d it comes out beautifully! I have a bread pan that fits perfectly in to it (my hub isn’t so thrilled about round bread for some reason…)

      Reply

  15. Williams says

    Hi. I was wondering if you would recommend using a proofing Banneton for this recipe?
    If so, at which proofing stage would you use one?
    Thanks!

    Reply

    • Julie Menghini says

      I use a banneton with this recipe if I’m going to put it in the refrigerator overnight. Let it rise at room temperature for about 4 hours, shape it and put it in your banneton in the refrigerator until you’re ready to bake. If you don’t refrigerate it, the banneton isn’t necessary because you bake it not long after it’s shaped. Hope this helps!

      Reply

      • Niki Boon says

        If I shape the dough and put it in the banneton in the refrigerator, do I skip the last 30 minute proofing?

        Reply

        • Julie Menghini says

          You will shape it in order to get it in your banneton and then refrigerate it. You are correct that you will skip the last 30 minute proof. Also, when I put this in a banneton, I’ll let it come to temperature in the banneton while the oven preheats. Hope this helps, Niki!

          Reply

  16. Lia says

    I am a little confused on the baking temps. We have a conventional oven that also does convection. Do I set the convection temp to 475/adjust down to 425? Our oven automatically adjusts so if I do this it convect cooks at 450/400. Is that correct?

    Reply

    • Julie Menghini says

      Yes, Lia. I set my convection oven to 475. As I understand it, ovens are supposed to automatically adjust their temp according to the method you’re using, I’d set it to 475. Thanks for stopping by!

      Reply

  17. Sita Sathitchaicharn says

    Hi there, thank you for sharing this beautiful recipe, I am from Thailand and loves to try your recipe. please accept my apology for my poor english, my home country is hot and humide all year 28-37 degree celcius, my room temperature is 30-35 degree celcius when I left the mixed dough in room temperture 6-8 hours my dough is over rised! so my sour dough bread is flate hahaha I tried many times untill my husband told me to stop because he is tired to try my bread…i need to keep up to learn or hiding my bread after baked from my husband untill its perfect..all the best, Cheers

    Reply

    • Julie Menghini says

      Hi Sita! When dough is done it’s done. If you press your fingertip into it and it slowly bounces back it’s time to bake. This may be much less time than this loaf calls for. When you get this one down your husband will be sorry he asked you to stop lol! Thank you for stopping by! Hello Thailand!

      Reply

  18. Kathy says

    Hi from Colorado,
    Like so many others commenting on here, I tried several other recipes before finding this one – it is simply the easiest and I’ve made four loaves now that have turned out well. Thank you so much for this great recipe and your easy to follow instructions! My only issue has been that I’m having a hard time getting the loaves to reach 205 degrees, even after adding at least ten minutes onto the bake time. I think it’s because of our high altitude here, 5,280 feet. The crusts are dense and the bread looks almost too browned, but it tastes great. I don’t know whether to try reducing the temp I’m using (425 convection), switch to 425 regular oven, or maybe even increasing the temp to 450 so it bakes faster and maybe won’t get so browned? Any suggestions would be appreciated so much! Thank you!!

    Reply

  19. Lisa Wadham says

    Hi Julie, what a yummy, straight forward recipe! Thanks so much! If I wanted to include a bit of rye or whole wheat flour for flavour, how much would you suggest for the 500g loaf ?

    Reply

    • Julie Menghini says

      Hi Lisa! Thank you for your comment! You can definitely go with 25% wheat on this recipe but be careful with the rye. Rye doesn’t have the gluten structure that our other flours do so can become hard to work with. Stay around 15%.
      I have a sourdough wheat bread that you might like https://hostessatheart.com/multi-grain-wheat-bread/.

      Reply

  20. P says

    Hi – I’m from India and we do not get bread flour easily out here (especially given the closing of the borders due to the pandemic). My available options are AP flour, whole wheat flour and semolina. I wonder if a combination of these could work to give the closest possible substitute for bread flour.

    Reply

    • Julie Menghini says

      Hello from India! That’s awesome! I would use a mix of AP and Wheat in a 50/50 mix. I have an AP sourdough coming out soon and in the meantime, you may enjoy this recipe as well https://hostessatheart.com/multi-grain-wheat-bread/.

      Reply

      • Julie Menghini says

        Absolutely, Deborah! I try and keep my extras to around 20% of the total weight or about 100 grams. These ingredients would be easy to add. The ones you have to be careful about are the extras that have a lot of moisture.

        Reply

  21. Marianne says

    My sourdough is in the oven now , fingers crossed !
    I am a bit puzzled why my dough was too sticky to stretch as beautifully as yours did in the final round , before going in the oven . But it is formed , sliced on top and covered in the Dutch oven … so hopefully the forgiving loaf will present it’s beautiful self soon ❤️
    Thank you for a straightforward , easy to follow recipe , others I had saved required far too much flour and discarded waste I did not want to deal with .

    Reply

    • Julie Menghini says

      How did your bread come out Marianne? My guess is that it may have been slightly overproofed if it was sticky. Try and cut back on that time next time and see what the consistency is.

      Reply

    • Lynn says

      I made this once successfully and this time when I attempted last folding it was very sticky and last rise really did not occur properly and did not hold shape. Wonder why it worked first time and not this time?

      Reply

      • Julie Menghini says

        I think a lot of it comes down to the state of your starter. When it starts running out of energy it will not provide the structure you need in your bread and your dough will be very sticky so try and use it with 6 to 8 hours of it’s last feeding. If you have time, feed your starter and see how long it takes to increase in volume enough to pass the float test. This well tell you exactly the timing for mixing your own bread. Also, don’t let your dough rise in two hot of an environment. On the counter is fine for this bread. Another thing that I find helpful is using a notebook when baking bread logging the timing you do what. Then you can see what worked and what didn’t. Hope this helps, Lynn. Keep in touch and let me know how it goes.

        Reply

  22. Carol Weber says

    If I increase servings by increasing the ingredients, do I also need to adjust baking times?

    Reply

    • Julie Menghini says

      Hi Carol! I always recommend that you use an instant-read thermometer and remove the bread when it tests 212F. However, increasing the ingredients doesn’t always take longer to bake. You would think it does but that’s not the case. Use the thermometer and take it out when the smaller loaf would have been done and test it. That should give you an indication of how much longer (if any) it will take.

      Reply

    • Michelle Merrill says

      If I am making my bread tomorrow before I put it in the refer do I make the boule or do I do the last knead and proof in the morning and let it ride tomorrow morning for 30 minutes, hope that makes sense.
      Aloha,
      Michelle

      Reply

        • Lori says

          So if I want to put in the refrigerator to have nice and hot for dinner I skip the 30 min proofing until I’m ready to take out of the fridge while the oven heats up. So that time would be the last rise or proof. Correct? I’ve never delayed cooking and put in fridge that’s why I ask. Want to try something new

          Reply

          • Julie Menghini says

            I would shape it and put it in a basket, banneton, or bowl and cover it. Put it in the refrigerator. I would remove it from the refrigerator while the oven preheats with no additional shaping. Does this help, Lori?

  23. Kathy says

    I’m just heating the oven to bake this loaf – I have been making sourdough for a couple of months now, and your recipe is bar far the easiest and most straight forward. I especially like your short video and the pictures showing how things should look. I’m just wondering about the oven temperature: you say to lower it to 425 convection, but it is my understanding that when using convection the baking vessel needs to have low sides so the air circulates around the food; I’m using a Dutch oven so do I need to put the oven on convection? And if I don’t go with convection, should the oven be at 450 instead (you usually decrease the temp by 25 degrees on convection)? Thanks!

    Reply

    • Julie Menghini says

      Hi Kathy! My vessels aren’t low sided when I use convection baking. I use a dutch oven. If you have convection you can bake at those degrees worry-free. Thank you for stopping by! You can use regular baking and adjust the temperature. I tried baking without the convection and have to say that like the convection results much better with this bread. Maybe some of our non-convection bakers will chime in here?

      Reply

      • Kathy says

        Hi again, Julie! I’m having great results with your recipe, and I love that it’s so much easier than most – as much as I love to bake and have fresh bread, I’m not into having the sourdough take over my life! In order to get the crust really nice all around, after the initial bake in the covered Dutch oven, I’ve been putting the loaf on a cookie sheet to allow the convection to do it’s thing for the remainder of the baking time, and I am really liking the results!

        Reply

      • Carol Roberts says

        LOL, I totally missed the fact that the baking temperature is for convection cooking! I’ve been using those temps with my conventional oven and a cast iron Dutch oven. The loaves come out beautiful, with a golden-to-light-brown crackly crust. So, is the thinking that I should raise the preheat and baking temps by 25°F?

        Reply

        • Julie Menghini says

          Hey, Carol, if it isn’t broken don’t fix it! The fact that your bread is coming out beautifully, I would say no. When I set my convection to 350F it automatically adjusts to that temp and I don’t have to adjust it by the 25F difference.

          Reply

      • Deborah Boyles says

        I use a regular oven, preheat it and the Dutch oven to 475•, put the bread into the Dutch oven, lowed the heat to 425•. 20 minutes with the lid on, 25 minutes with the lid off.

        Reply

  24. Lisa says

    Hi I love the recipe and I’ve made some good looking loaves, but they are not always cooked on the inside. I cook them in a Dutch oven and take the lid off as per instructions. The bread looks amazing and when I knock the bottom, sounds hollow. But when I cut into it when cooled down, the dough is not cooked in places, any ideas as to why this might be? Also today my crust was super, but as it cooled, the loaf sank underneath it. Would love any advice, thank you.

    Reply

    • Julie Menghini says

      Hi Lisa! I haven’t personally had this issue. If you use an instant thermometer is the loaf over 212F? I always do this because even if the crust is golden it doesn’t say anything about the crumb being baked. It could be your oven too. Have you tested the temperature? If not, buy a cheap oven thermometer and put it in your oven. When you oven says it’s at temp, compare it to the thermometer. Check pack with my Lisa and let me know what you find out.

      Reply

  25. Vanessa says

    Wow, thank you so much for this recipe. My friend shared her sourdough starter with me almost two weeks ago and my first loaf came out well (beginner’s luck) but was a LOT of work. I tried to find a simple recipe that would have a delicious outcome but had no luck – in fact, I once spent 30 hours on a loaf that was a sticky mess that didn’t rise. I was ready to throw in the towel. Then, I found your recipe! I’ve now made it 4 times and each time it has gotten better. I LOVE how simple and straight forward it is, and each of my loaves has come out delicious and beautiful. I’m now feeling comfortable including some wheat flour and other additions (I did olives once). I occasionally do 2-3 extra stretch and folds if I have the energy but I love the comfort of knowing it will come out well either way. I have shared with friends and will continue to do so! Thanks again!

    Reply

  26. Dean says

    Like many others who have commented, I chose your recipe because the timing made sense to me. However, the first time the bread was very dense and tough. I believe I added too much extra water. I tried again last night. I had a nice bubbly starter that passed the float test. Then I mixed and proofed as per the recipe. I was hopeful. I placed it in my oven with the light on for the over night rise. (I put it in around 9:30 PM and started to bake it at about 7:30 this morning. When I turned it out, is was almost liquid. I had the appearance of the starter after it collapses. I had to throw it out. After reading through again, I think perhaps the problem was that I left it too long in too warm an environment so that it finished rising and then collapsed just like a starter does. I plan to try again using your alternate method of mixing earlier and then refrigerating after an 8 hour rise. Does tall this make sense?

    Reply

    • Julie Menghini says

      I agree with you Dean, I believe that it was overproofed. I would just leave it out on the counter covered for 8 hours or less. I’m sorry you had a fail. If you want to refrigerate it, shape it and put it in the fridge after 6 hours because even though it’s cool, it will continue to proof. Keep me posted!

      Reply

      • Chaya says

        Easiest and best recipe I have tried so far! I leave it overnight, shape it in the morning and refrigerate untill I come home from work…score it..bake it…delicious…I preheat my oven to 450, and put the bread on a regular sheet pan..I place in the oven and on a lower tray throw in some ice cubes for the first 20 minutes. And then lower oven for another 20 minutes…and get the same effect as baking in a pot…so happy with this recipe..it came after many other failed ones. Thank you!

        Reply

  27. Martha Ordoñez says

    I was almost ready to give up making sourdough bread.
    Your recipe is excellent and easy to follow.
    Thanks for sharing it.

    Reply

  28. Sue Baxter says

    I have used this recipe 10 times with better results every time obviously the recipe is perfect and my techniques are getting better. I did however have a big problem when I converted the white flour to 100% wholemeal it was seriously and approved but there’s a lot of learning ahead for me. Today I changed the loaf into a cinnamon and raisin loaf. thank you for sharing this wonderful recipe and method.

    Reply

  29. Andrea Slack says

    Hi Julie,

    I am an absolute beginner and made two loaves successfully for the first time last week! I would love to know if I can double, triple or even quadruple the recipe by multiplying accordingly using the measurements used for one recipe? The first two loaves were amazing! Thank you so much for the recipe!

    Reply

    • Julie Menghini says

      I have a larger loaf coming out Andrea. I went up to 750 grams of flour but kept the starter at 150 grams. By doing this it keeps the hydration lower and makes it manageable.

      Reply

  30. Jennie says

    My dough was so sticky the next morning. Almost too sticky to handle. What can I do differently? Aside from that, it can out amazing!

    Reply

    • Julie Menghini says

      Hi Jennie, I think it probably sat out too long before you baked it. It will become sticky and thin if over-proofed. Try baking it a little sooner if you can or mixing it later in the evening.

      Reply

    • Angela says

      I am hoping you can help my friend as you have recently helped me. My friend is cooking a sourdough loaf on a baking tray with a Bain Marie in the oven to create steam. The top is cooking well and has a good crust but the underside looks odd.. do you think it’s the cooking method or to do with the proofing?

      I can send a photo, if this helps?

      Thank you for any feedback

      Reply

      • Julie Menghini says

        It sounds like the heat to me Angela. Is the bottom misshaped or is it browned differently? She may want to remove the Bain Marie after about 10-15 minutes or even put a piece of parchment paper between the baking tray and the dough. See if that layer helps. Keep me posted!

        Reply

    • Adriann says

      I love this recipe. I have however tweaked the method a bit since I live in Southern California and it’s warm. I mix my dough in mid-afternoon (2 or 3:00) and do all my stretch and folds and let it proof till about 10pm. Then I turn it out and form my loaf, put in a proofing basket/bowl and refrigerate overnight. Then I take it out and bake it in the morning after a counter rest of about 30mins.. great results every time.

      Reply

  31. Sally says

    Hello! This recipe looks great and I really want to try it out, I just don’t have a Dutch oven. Would a cast iron on be okay maybe covered in foil? What would you recommend?

    Reply

    • Julie Menghini says

      Absolutely Sally and you don’t need foil. If you want to cover the bottom of the pot just use parchment paper which is what I use to lift my bread into the hot pot. You can carefully put in the dough without the parchment paper and let it cook directly in the pot too.

      Reply

  32. Javier says

    So from what I read about putting this on the refrigerator is to make sure the dough is in it’s final shape before putting it in the refrigerator over night to bake in the morning. Also, it’s to my understanding that I should let it sit out at room temperature for 4-6 hours, do the final shape, let rest at room temp for about 30mim and then put in fridge over night. Do I have that right?? I’d love to bake it in the morning after letting it sit over night in the refrigerator

    Reply

    • Julie Menghini says

      Hi Javier! You are correct in that I shape the dough and refrigerate it. You don’t need to do the last 30 minutes before refrigerating it. Just take it out and let it come to room temp for as long as it takes to fully preheat your oven with the pot in it.

      Reply

  33. Carol Weber says

    I’ve baked from your sourdough recipe frequently, since starting in April. Every time, perfect sourdough; my family’s favorite. But this time, I didn’t get much rise during the overnight bulk ferment, which is freaking me out. My starter was active (it passed the float test). S&F went great. What did I do wrong? I’m worried the starter just doesn’t work anymore.

    Reply

    • Julie Menghini says

      Hi Carol, you’re doing fine. Are you discarding all but approximately 1 tablespoon of starter and feeding it on a regular basis? If your starter is bubbly and passed the float test it is fine. Is the ambient temperature rising in your kitchen? If it’s gotten a lot warmer, it may be proofing faster than in the winter months. Try keeping it in a cooler place for the overnight rise. Let me know how it goes!

      Reply

  34. Ellie J says

    This is my third load but the first time it looked beautiful with a wonderful spring and ear! I used the conversion measurements and it was perfect! Thank you!

    The one thing I want to adjust is the sourness level. What is the best way to increase the sourness?

    Reply

    • Julie Menghini says

      Longer proof develops the sourness. Instead of leaving it out for 8 hours, shape it and put it in the refrigerator after about 4-6 hours and leave it in there for up to 12 hours.

      Reply

      • Benjamin says

        Howdy! I love this recipe and the first two/three times I had great success. Last two times, though, I’ve had problems — very dense, doughy bread. I’m addressing here because I don’t know if I have a timing (over-proofing?) issue or an ingredients issue. To that end:

        1) for whatever reason, my starter doesn’t seem to be ready for 6-7 hours or so. When I feed in the morning (8:30 or 9:00), it’s only bubbling around 4… so if I mix dough, let it rest for 8 hours, do I then SHAPE and cover with oily cling wrap and put in fridge?

        2) I ordered some bread flour from a seller nearby — it’s 14.7% protein. I think I need to add more water… as the “squelch” leaves a lot of shaggy bits — as opposed to using the KA Bread Flour, which looked much more like yours.

        Thanks for any thoughts you might have!

        Reply

        • Julie Menghini says

          Hi Benjamin. Sometimes my starter can take a good 6 or 7 hours too so don’t worry about that. It really depends on the temperature of where it sits. I think you are over proofing it by letting it sit for 8 hours and then refrigerate it. It will continue to proof in the refrigerator so I’ve been recommending that you shape it after 6 hours, cover it, and then refrigerate it. My dough is pretty shaggy after the initial squelch but then will be a little more cohesive after the initial quick rest. Have you had this result or is it still dry? If so, just add a little water and see how it goes. You’re correct that different flour and their protein content act differently. Most of the time I use Bob’s red mill or KAF and have had great results.

          Reply

  35. Christine says

    Using your recipe, and following all your tips, and my bread loaves are turning out perfectly. Thank you so much!

    Reply

  36. Melissa says

    Hi! Thanks for this recipe! I made my first ever sourdough boule following it and it worked great, only issue was on my side that my starter wasn’t fully ready but I was lazy. But now I’ve tried it again twice with very active starter (passed the float test), and both times, after the overnight rise, it’s been very sticky and not holding a shape. The Second time I think based on comments it was overproofed so I made sure to only proof for 8 hours this third time, and I can still barely form it into a ball shape, but it barely holds the shape and sticks to the well floured parchment paper at every pull… any suggestions? Thanks!

    Reply

    • Julie Menghini says

      Hi Melissa, If you have the time try proofing it only 6 hours, shaping it and letting it rest 30 minutes and then baking. Depending on the temperature of where the bread is proofing, it could still overproof prior to 8 hours. Maybe start this earlier in the day and bake it as above. A lot of bread making is trial, error, and experience which is hard to hear when you’re just getting your baking skills down but let me see if we can improve your results.

      Reply

  37. Rachel Cochran says

    Such a good recipe! It has escaped me on how to make sourdough bread. So many pinterest fails 🙁

    This recipe broke the cycle. lol Thank you!!

    Reply

  38. Kim says

    This recipe is SO easy and SO forgiving!

    I don’t weigh, but I use the cup measurements you provided. I dump the ingredients in a food processor and mix for a few seconds. I plop it into a bowl, do a few stretch and folds, then pop it in the fridge overnight. I bake the next morning in a Dutch oven. Comes out perfect every time!

    Reply

    • John says

      I tried twice and failed twice with a 78% hydration recipe. I came across this one, tried it and got fantastic results first time! Thank you! I will slowly increase my hydration levels to see what effects result. I almost quit dejectedly after the second failure. Glad I tried this one!

      Reply

      • Julie Menghini says

        Thank you, John! I’ve had success with this recipe since it’s got the lower hydration level but have plans on adding a little more hydrated loaves down the road. Thanks for stopping by! Julie

        Reply

  39. Liz says

    Hello! Thanks for your recipe! I am adding roasted garlic to mine- yumm! I am also letting it sit at room temp four hours before putting it in the fridge overnight. Does this mean after I let it come to room temp tomorrow I do or do not do the 30 minute rise?

    Thanks!!

    Reply

    • Julie Menghini says

      Hi Liz! I would actually shape it before you put it in the refrigerator tonight and let it proof a little at room temperature tomorrow while your oven preheats. I wouldn’t shape it again or add an additional 30 minutes rise. You want it to not be as cold or dense so letting it sit until you can press your finger into it and getting a little spring indicates it’s ready. My oven takes a good 45 minutes to heat up so that is usually sufficient for me.

      Reply

  40. Gabrielle says

    Finally, I started my starter about 2 months ago and my first loaf was a flop, dense hard, lest just say the squirrels and birds enjoyed.
    I finally got my starter to pass the float test and while I was unsure since it floated…. and then sunk
    It came out perfect

    Reply

    • Julie Menghini says

      I’m so glad it worked for you, Gabrielle! Congratulations! Now that you’re a success, those birds and squirrels are going to miss your homemade experiments! Are you using half white and half wheat flour? I find 100% white flour doesn’t make as strong a starter and doesn’t keep it’s structure as long so regardless of the flour I use in my bread, I use my mixed starter and it works real well.

      Reply

  41. Marcia L says

    I love this recipe! Thank you for sharing it. I am new to sourdough baking but was given an incredible starter. Can this recipe be used for baguette s by just shaping the dough differently? I am longing for a baguette for bruschetta. Thanks again!

    Reply

    • Julie Menghini says

      I haven’t tried that yet Marcia but you could definitely give it a try by baking them on a stone or the back of a baking sheet? Make sure you make them no bigger than the width of your oven (guilty) LOL!

      Reply

    • Angela says

      Is it possible to use a stockpot with lid for baking the sourdough in the oven? If so, do I need to add any water or ice to a baking tray in the oven?

      Reply

      • Julie Menghini says

        Hi Angela, I don’t believe that it will help you to use ice or water in a baking tray when you have a covered pot. You can use a stockpot with lid and perhaps spritz the dough with water before putting the lid on. What is the stockpot made of? Sometimes the thinner materials can cause the bottom to burn so using parchment paper will help. It’s also what I use for lowering my dough into the pot so I don’t burn myself. I would also put the stockpot on the baking tray in lieu of putting the baking tray on a lower rack. Did I answer your questions? If not, let me know.

        Reply

        • Angela says

          Hi Julie, thank you for full and quick answer. I believe the pot is made of stainless steel, although it’s not particularly heavy. I will do as suggested and spritz the dough before putting it in the oven. Fingers crossed if the proving goes well, we will be baking in the morning I will let you know how it goes. Thanks

          Reply

  42. Jill says

    Made this loaf 2 days ago…so easy and our family loved it! Easier and better all around than other recipes I tried. My neighbor tried it yesterday with great results too! Today I made 1.5 times the recipe. In case this helps anyone: I put my empty stockpot in the oven for 15 min (vs 30). Then I baked dough in hot stockpot on (with room temp cookie sheet under) for 25 min with lid on (vs 20) and 37 min with lid off (vs 20-25) to get to 208’ (said to bake to 207’). Double would be huge! Dough almost didn’t fit in my pot nicely. Parchment made a couple dents on the sides of my loaf but doesn’t bother me and it’s needed so it doesn’t burn on sides, and to get in and out of pot. Love this recipe!!! Thank you!

    Reply

  43. Cassie says

    If you stick the risen dough in the fridge overnight, is there a maximum time it can stay in the fridge before removing to room temperature before baking? I’m wondering if I can let it rise 8 hrs, stick in the fridge for say, 12 hrs and bring out to room temperature to bake in the afternoon?

    Alternatively, if I am to let it rise overnight, is there a maximum time it can be left to rise at room temperature?
    I like my sleep, so it would be more likely to rise over a period of time closer to 13hrs vs 8hrs.

    I’ve made this bread twice and the family loved it. First time was an overnight rise and the second put in fridge after the rise. The second time the bottom burnt. Do you think this is because the dough wasn’t room temperature (and I should pull it to sit on counter longer than while the oven is heating up)?
    Or my oven runs too hot and lower cooking temp?
    I use a Dutch oven.

    Thanks!

    Reply

    • Julie Menghini says

      Hi Cassie, great questions. I’m suggesting that you let the bread rest 4-6 hours and then put it in the refrigerator because it will continue to ferment and I’m thinking that people that do the 8 hours and then refrigerate are over-proofing. When you bring the dough out the next day let it sit out until it no longer feels hard and dense due to the cold. When it is softer and has a spring when pressed it’s ready to bake. If the bottom is burning, it may have something to do with the pan that you’re using getting too hot. Can you set your dutch oven over (not in) a tin pie plate or cake pan so there is space between the rack and the pan? You can remove it from the pie plate when you remove the lid. If your oven runs hot, you can definitely lower the temp as well.

      Reply

  45. Therese says

    Julie, thank you so much for such a thoughtful and easy to follow recipe. I’ve made other recipes before that required a lot of kneading but I love the simplicity of this overnight dough! I’ve made numerous times with great results!
    I’m hoping to try a higher hydration recipe to get the larger airy hole pockets. I’ve seen others with longer ferments and a few stretch and fold periods, but None that are spelled in such an easy to follow way like your blog! Now that I trust your recipes so much, I only want to follow yours! 🙂 Do you have recommendations on how to modify this recipe? Thank you!

    Reply

    • Julie Menghini says

      Thank you, Theresa! You’re so sweet! The holes come from that extra proofing and ambient temperature. Higher hydration is harder to work with but can be an amazing bread! Don’t be afraid to experiment. This recipe is 62% hydration. You could add 300 grams of water total to get it to 65%. If you have the time, you could shape it after about 4 hours and then letting it rise for another 2 at room temperature, put it in the refrigerator and bake it the next day. Take it out while the oven preheats but don’t shape it again. Giving it a little more fermenting time while shaped should result in additional holes. I will be releasing sourdough recipes that have more hands-on time with higher hydration and proofing times so stay tuned!

      Reply

  46. Lara says

    So I made this combining two recipes and it cane out awful, my fault!
    My question is, would a long rise (say 12 or 16 hrs) flatten the bread? I think that’s what happens to me. I was wondering cuz I’m giving this a true shot this time sticking to the instructions but I’m not sure if the overnight might be longer than 8 hrs and how much longer can I go without refrigeration. Thanks!

    Reply

    • Julie Menghini says

      It sounds like over-proofed Lara. Overnight is intended to be 8 hours, but I think you could get away with 9? Any longer than that, just shape it and put it in the refrigerator. I’m glad you experimented! That’s the way we learn. I had to toss one of mine last week too. Just didn’t work, so it happens to all of us.

      Reply

      • Lara says

        Thank you so much for taking the time to reply! I tried again and although the bread is ok, rose quite a bit and is def eatable (I am having a slice right now!) its not the best. So it proofed for 9 and a half hours and when I shaped it this morning the top had a grainy look, not big bubbles like your pictures or video . I will try yet again with 8 hrs of proofing Since I’m really trying to get away from my previous recipe that requires long proofing on the refrigerator and many kneadings and countless hours that I have no time for. Thank you again!

        Reply

  48. Mary says

    Best recipe ever. I accidentally made the giant recipe from the bottom of the post, 750 gr flour, etc. I was freaking out wondering if it would work. It was fantastic. This is my second loaf. My first loaf was a beauty as well. Thanks a million. Sourdough bread is so easy on my stomach.

    Reply

  49. Alissa says

    Just made my first batch of sourdough bread. This recipe was great. Others I read seemed like a two process, and even being I. Quarantine it seemed a little too time consuming. Thank you. Now I just wish I wish I could figure out how to make it taste a bit more “sour”.

    Reply

  50. Tanya says

    This was my first time making sourdough. This recipe was very easy to follow, and the video was very helpful! My first loaf is in the oven right now.

    Reply

    • Tim says

      Well I gave it a shot… my starter was very active and bubbly, also passed the float test. When I scraped it out in the morning to shape it, it basically poured out and was not able to be formed. It was very sticky and flat. I don’t know what I did? Any ideas? I want to keep trying, as I bought a new Dutch oven!!

      Reply

      • Julie Menghini says

        Tim, I’ve had about 3 people that have had the similar results as you and we’re trying to figure out what’s up. How long is your bread sitting out at room temperature before you shaped it? Even over proofing it wouldn’t make it wet and sticky like this. What kind of flour are you using? What is the texture of the dough when you first mix it together?

        Reply

  51. Michele says

    This turned out perfect. After spending a month making a starter that finally seemed ready. I found this recipe which seemed the least complicated. And to my surprise it worked and was delicious. So happy!

    Reply

  52. Hannah says

    I’ve baked this recipe twice now, almost through my third time (oven is heating and dough is doing its final test). the first two times I baked with AP flour and had good success. 1st loaf was my first ever sourdough loaf, definitely didn’t score it deeply enough and wasn’t so sour – I think my starter was a little weak. 2nd time, beautiful beautiful bread, exactly how I like it (even used less starter simply bc I didnt have enough (90 g)).

    Now, this third attempt is my first with bread flour… I let it rise overnight for the same amount of time as the others (7-7 hrs) and in doing the poke test… I really think it’s over proofed maybe , the dough didn’t spring back at all. Any thoughts?? I’ll update my comment once the bread is out of the oven, cooled and cut 🙂

    Reply

      • Lynne says

        I’m having the same trouble. I let it sit overnight but longer than 8 hours. The dough doubled, had lots of bubbles but is very sticky.. Any advice? It doesn’t seem to hold its shape!

        Reply

  53. Juanita Sims says

    I have a question about making my starter. Is it OK to use an organic unbleached all purpose flour to make a starter? It was the only flour I could find at the time. I don’t feel like it is growing as it should each day. I am also using purified drinking water.

    Reply

    • Julie Menghini says

      The all-purpose flour is fine as is the purified drinking water. Are you removing all but about a tablespoon each day and refeeding it? Depending on temperature fluctuations, it could take anywhere from 3 to 11 days. How long have you been at it?

      Reply

    • Tanya says

      I started my sourdough starter on April 26th using King Arthur All Purpose Unbleached flour. It had great activity but it didn’t start rising until day 16. I almost threw it away, but I’m glad I didn’t. On day 17 it more than doubled in size within a few hours of feeding. Today, day 18 I have my first loaf in the oven I made from this recipe on this blog. I think the reason my starter took so long to get ready to bake with was because my house was too cool. This is what worked for me: on day 16 I put it in my cold oven and just turned the oven light on. I think giving it that warmer environment helped it significantly. I wish I would have done that on like day 5. My starter is extremely healthy now! My husband and daughter named her Quarantina

      Reply

      • Julie Menghini says

        I love the name Tanya, you have an awesome sense of humor. I agree that a cool environment really slows everything down. The starter or baking bread itself. I use the oven light trick too. Thank you for the wonderful comment. It will be helpful to others too.

        Reply

  54. gaetano says

    After reading and trying so many recipes (all going for higher hydration) I was about to give up on sourdough bread. No one tells you that a lower hydration works as well.

    I just finished baking loaf of bread following your recipe, dear Julie and I couldn’t be happier: It turned out PERFECTLY!
    Glad I stumbled upon your video on Youtube.
    All the best,
    Gaetano from Munich!

    Reply

  55. Amanda says

    Used this recipe for my first two attempts at sourdough and I’m definitely pleased! Thanks for such an easy, tasty recipe! I decided to start earlier today so I will be putting in the fridge overnight after the 8 hours, am I supposed to shape and plastic/oil before it goes in the fridge or tomorrow morning?

    Reply

  56. Barclay Dunn says

    Sadly, I’ve now tried twice, and have had poor results. I must be doing something wrong because so many people here say they’ve gotten perfect boules on the very first try. But what i’ve gotten after the overnight rise is a very sticky dough that doesn’t retain its shape at all, unless you count it retaining the shape of a pancake. They also both came out of the oven very flat – no more than about 2 inches high. So disappointing!

    Reply

    • Julie Menghini says

      I’ve just got to think it’s your starter? Does it pass the float test before using it? Can you snap a pic of it and email it to me? hostessatheart (at) gmail.com. What does your dough look like when you squelch it all together? Is it wet and sticky then?

      Reply

      • Fay Sharpe says

        Mines Just in the oven now and looks fab will add a taste test later but great recipe I think ill add a bit more liquid next time though thanks 🙂

        Reply

        • Kelly says

          I’m one of the many who picked up sourdough as a way to pass the days during the stay at home orders. I had saved your recipe from a group I’m in, and I’ve gotten two delicious loaves (even with too little salt the first time – oops). I’ve found I need to up the cook times slightly for the color I wanted but that could easily be our oven.

          I have been refrigerating before shaping, and the loaves have turned out fine. I have a bowl of dough on the counter now that will be baked without refrigeration so we’ll see how that goes.

          Thanks for making this so straightforward! I passed the recipe along to my dad, too

          Reply

          • Julie Menghini says

            Thank you, Kelly! If you want a darker loaf, heat your oven to 475 or 500 with the cookware in it and then turn it down to 450F. This additional 25 degrees will deeply brown your loaf. It’s a personal preference of course. If I am going to refrigerate my loaf I will shape it before putting it in the refrigerator so I don’t have to do so with a cold dough. Keep it up! I’m so glad you’ve joined us!

  57. Andrea says

    Hi. I have said goodnight to my dough until tomorrow. My parchment is rated to 420F. Can I just preheat my Dutch oven at that temp and bake at that temp?

    Reply

  60. Denise says

    I’m a sourdough newbie, and this is the recipe given to me along with my jar of starter from a friend. I got my nerve up and made this loaf. OH MY GOODNESS! It turned out so incredibly perfect! Thank you for a great recipe and method for making delicious sourdough bread. The guys in my house thank you also. lol

    Reply

    • Julie Menghini says

      I love it, Denise! Sourdough is so much fun and delicious and I’m so glad you had a great experience! Everyone tells my husband how lucky he is and I’m sure they’ll say the same to your boys. Thank you for stopping by and for such a sweet comment!

      Reply

  61. Lisa says

    Does anyone have any idea what I am doing wrong to have my dough be to sticky to handle after the overnight rest. It stuck to the bowl, I added more flour, stuck to the parchment paper, stuck to my hands, added more flour but it didn’t make a difference and I had to throw it out. It was like thick glue all over my hands it really hard to clean out the bowl, it’s so sticky. I would like to give it one more shot but this was very messy! Thanks!

    Reply

    • Julie Menghini says

      I’m so sorry Lisa that you had a bad experience with your bread! What is the consistency of your bread after you first squelch everything together? Are you doing the float test with your starter? Are you measuring your ingredients. Let’s get this figured out!

      Reply

    • Barclay Dunn says

      I had the exact same experience (although I didn’t throw it out because i can’t bear to waste the flour, so i baked it and it came out very flat).

      For me, when i first squelch everything together, it is somewhat dry, a nice sturdy consistency. I am using AP flour, am measuring everything carefully by weight, using the recipe adjusted for 27 slices.

      Reply

        • Janice says

          Any fix on this? I followed everything out to the gram and my mix looked great last night. I also had very active starter. This morning it’s a stick mess and very hard to shape. I looks flat.

          Reply

          • Julie Menghini says

            Hi Janice! Is there any chance that it sat too long? I’m finding this result has often linked to the dough sitting out well past 8 hours and it just can’t keep it’s structure.

  62. Gerie from NJ says

    Made first sour dough bread from 2 starters and put both in same stone pan to take shortcut in baking. Came out great and both taste awesome. Why 2 starters? First starter was not doing so good so started another one and low and behold both are doing well. I’d rather keep both but thought about giving one away but they are my “children” and nurturing them was very rewarding. Strange, I know, so please don’t judge!
    My question is can 2 starters be combined as ONE to make keeping it simpler? I will save parts of each one and freeze (I understand you can freeze) just in case combined together the experiment fails.
    Opinion and advise?

    Reply

    • Julie Menghini says

      Gerie, I have two starters for the same reason LOL! A friend gave me one and then I started one. Which child to you throw out right? You can absolutely combine them. and just have a blended family. Also, if you look at my bread starter post, I show you how to store starter by freezing which will reduce your worry of killing one. https://hostessatheart.com/bread-starter/

      Reply

      • Gerie from Nj says

        Thank you so much for the quick response. I will confidently combine my “kids” after freezer a portion of each. Hadn’t named them but as soon as they get together I will name it “Gemini”!
        I’m feeling less intimidated as I learn more about keeping a sour dough starter.

        Reply

  63. Sara says

    In order to rest/overnight….what time do you feed your starter and begin this process of mixing the dough?

    Reply

  64. JENNIFER MCDONALD says

    okay I started like 5 days ago and have been feeding it every twelve hours, buy I have not been discarding half each time was I suppose to?

    Reply

    • Julie Menghini says

      Hi Jennifer. Yes you want to discard all but about a tablespoon each time. By increasing the amount of the starter, it will need more flour to feed. Just take a tablespoon of what you have and mix it with 100grams of flour and 100 grams of water. You can feed it every 24 hours. Keep it a room temperature too.

      Reply

    • AE says

      Do not throw out starter! You can fry it in a pan or use it in other recipes. Honestly, many possibilities are endless.

      Reply

        • Marina says

          I cannot bear to throw it out, either, such a waste! I add however much flour to make a fairly stiff dough, then roll quite thin & bake for crackers. Add spices/herbs, too, if desired. Shredded coconut/small nut pieces or sunflower seeds are fun for a not-too-sweet cookie. After rolling directly on a cookie tin, score into whatever size & shape you’re in the mood for, or use a fancy pastry cutter, then bake. About 325º for 15-20 min, depending on your thickness & accuracy of oven temp.

          Reply

  65. Karan Morse says

    My two loaves I’ve made are pretty burnt on the bottom. I raised the rack this morning, and still got burnt. I cook in an electric oven. Any suggestions? Thanks
    Karan

    Reply

    • Julie Menghini says

      Ovens can be so frustrating Karen. I literally got rid of an almost new stove because it just didn’t bake well. Are you using a dutch oven? Have you put a thermometer in your oven to see if the temperature is off? They can really vary. Lastly, did you use an instant-read thermometer to see what the internal temperature of the bread is? You may have to either lower the temp or lower the amount of time it’s in the oven.

      Reply

    • Andrea says

      Hi!

      I’ve just tried this recipe and it turned out quite nicely. But.. it wasn’t that airy and holey inside. Could more starter improve that?

      Reply

      • Julie Menghini says

        Are you getting the rise in the loaf? This is a sourdough which means it’s going to be dense but should have some holes in it. The last shaping be careful to just pull the outsides tight into a boule but don’t handle it roughly.

        Reply

  66. Jon Telford says

    Your recipe was my second attempt at baking a sourdough loaf after making my starter from scratch last week. The other recipe I found elsewhere that I tried was so fiddly and time consuming and didn’t achieve a satisfactory result. Your recipe is fantastic in comparison, so easy and straightforward. Im really pleased with the outcome, the bread looks and tastes great! Its a shame I can’t share the pictures on here.

    I love the fact that I can prepare everything in the evening and in the morning Im ready to bake a fresh loaf every day.

    Reply

    • Julie Menghini says

      Thank you so much, Jon! I’m so glad that this recipe worked for you and that you tried again after a less than satisfactory result. You can email me a picture or tag me on Instagram with one too if you’d like.

      Reply

  67. Marcia Miller says

    Quite simply the best sourdough recipe ever. This was the first time I made it and turned out perfect. I was a bit worried as it was such a quick recipe compared to others but it was perfect. My husband said it was the best sourdough he had ever tasted. Thank you so much again.

    Reply

    • Julie Menghini says

      Thank you so much, Marcia! I saw pictures of your bread and it’s simply gorgeous! Thank you so much for the 5 stars too! woohoo! Happy baking my bread-baking friend.

      Reply

    • Erin says

      Hi there. I have a few questions for you… First, I haven’t been able to locate yeast to make bread during this pandemic so have been nurturing a older starter that had somewhat been neglected in hopes of making some yummy sourdough bread. Thankfully after some good feedings over many days it was super bubbly, doubled in volume and passed the float test. When I finally got to that point it was late so I needed to stir it down and put it into the refrigerator. I was planning to bake with it the next day but was called back to work for the week so I haven’t used it yet. I don’t get home til about 5:30 each evening and am wondering how long you think it would take to get my starter room temp and ready to use (will I need to feed it again or can I use it when it’s room temp?). Then if I make the loaf and want it to have a good sour tang, do I put it into the frig overnight? If I do that, will it be ready to bake right away out of the frig the next morning? Also, I have a 6 qt Dutch oven, does this loaf fill that size pot or could I double or 1&1/2 the recipe to make it larger? Also if I put a double loaf into a roasting pan would the bottom burn since it would be nearer the bottom of the oven? Sorry for so many questions, I just want it to turn out since I’ve put the effort into reviving the starter. Thank you for your assistance with this.

      Reply

      • Julie Menghini says

        Hi Erin! This is a 500 gram loaf and I bake it in a 5qt dutch oven so a 6 will be just fine. The dutch oven acts as a steam oven so it doesn’t matter if the pan is larger than the dough. You can definitely make it larger if you want, however. I don’t like baking in the aluminum roasters for the reason you state but some people do. You need to feed your starter again if you couldn’t use it when it was ready. If you fed it when you got home and gave it 4 to 6 hours to get bubbly, it should be ready to mix up. Or you can feed it before bed and mix it in the morning. Let it sit out until doubled, about 8 hours, and then shape it and put it in the refrigerator. Take it out and let it loose the cold while your oven heats up and bake. The slower ferment will add to that tang. I hope this helps! I do check back frequently when I can so let me know if you have any more questions.

        Reply

    • Julie Menghini says

      I wouldn’t, Lana. You can bake it in a roaster or even free form on a baking stone if you have one. You could even try baking it on a baking sheet I believe but haven’t tried that. Unless you can cover it and trap the steam you will not get that crust. You can set your oven up like a steam oven such as I did in our sourdough sandwich bread recipe that is baked in a loaf pan. https://hostessatheart.com/sourdough-sandwich-bread/?

      Reply

    • Julie Menghini says

      Hi, Cindy! Honestly, I’ve never had to bake bread at a high altitude, but I know that it can be difficult. I found this article which may be of some help. https://www.culturesforhealth.com/learn/sourdough/how-altitude-affects-sourdough-baking/

      Reply

  70. Nancy says

    I have made this twice and bread turned out wonderful! I am interested in making an olive bread can olives be added to this recipe to create this type of bread?

    Reply

    • Julie Menghini says

      That’s great Nancy! Yes, you can add anything to this bread that you like. The only tip I would give you is when adding ingredients just be mindful of the items that have a lot of moisture. Of course your olives wouldn’t be a problem.

      Reply

  71. Sarah Wilkinson says

    What a great recipe! I’ve been trying a few different sourdough recipes during lockdown in the UK and most have turned our pretty dense which is a shame when it’s hard to get hold of flour! This recipe was by far the easiest, minimal effort and great results! Thank you again…this will be my go-to recipe from now on!

    Reply

  72. Sandra Hall says

    I bought a banneton basket. Could you tell me if this would work with recipe and if you could tell me how you would use it. thanks

    Reply

    • Julie Menghini says

      So fun, Sandra! I don’t use it so much with this recipe because when you do the final shape it will remove the texture. I do use it when I make this bread – https://hostessatheart.com/multi-grain-wheat-bread/ and it will show you how to use your banneton too. A lot of the tutorials you will find tell you to put the dough right in the prepared banneton. However, I line it which reduces the amount of flour that gets stuck in it. I had one that molded and so I don’t do that anymore.

      Reply

  73. Allison Jagtiani says

    Thank you so much for this wonderful recipe! I had just gotten my first starter from a friend and was overwhelmed by a lot of the recipes and the process. I followed your exactly and my FIRST loaf turned out perfectly!!!!!! I was in total shock and very proud. Now I’m addicted and have made two more loaves and will experiment with other methods too but your recipe was much appreciated. Thank you!

    Reply

    • Julie Menghini says

      What a kind gesture from your friend Allison, thank her from me! I’m so proud of you. So many people are afraid of taking this leap. Please let me know if I can answer any questions for you or want to see something on the blog. ~ Julie

      Reply

  74. Jacob K Thomas says

    This was a great recipe, I hadn’t made a sourdough in forever and when I did make it, the starter method wasn’t the best. I definitely didn’t get the sour flavor of a proper sourdough loaf. This loaf came out great! I was fine that I had a smaller loaf, especially when I was scared about it working and all. I will totally try out this recipe again, excellent instruction, and method!

    Reply

    • Julie Menghini says

      Thank you so much, Jacob! I just love when we have a great bread experience. I let sourdough scare me and don’t want anyone else to think that they don’t have the skills to make it.

      Reply

  75. Sandy Hall says

    Thank you so much for this recipe. I decided to try sour dough. I finally got my starter active. I have tried a few different recipes and have found this one is the best and easiest. I am wondering if I can put this in a warm oven and have it raise faster so I don’t have to wait 8 hours to bake it. Again, this is the easiest recipe I have used and it came out the best.

    Reply

    • Julie Menghini says

      The thing about sourdough Sandy is that it needs that long fermentation time. I tried speeding it up and got something that resembled sawdust in texture. Thank you so much for your kind words and I’m so glad that you like this recipe!

      Reply

  76. Benita says

    Hi! Thank you so much for this great beginners recipe! I’m new-ish to sourdough baking but have made regular yeast breads for my family for years. But I couldn’t eat them due to digestive issues. (celiac and UC)
    My questions are regarding fermentation. I need a nice 24 hour or more fermentation to break down that gluten. Your overnight is 8 hours but is that where the time is flexible? Could I extend that to 20 hours ? Or do I extend time with more folds and resting periods?
    I’ve heard of over fermenting or over proofing and am not sure where the sweet spot is in getting a long ferment cycle without ruining the end result.
    I am about to bake my first loaf from your recipe but would love to try again with a longer ferment if possible.

    Thank you!

    Reply

  77. Cathi says

    Also, are you asking us to preheat the dutch oven at 475 degrees Fahrenheit for over 30 minutes while the bread is resting?
    I could smell chemicals all through my house from pre-heating the dutch oven at such a high temp for so long. I just want to be sure I understood.

    Also, you bake the bread with the parchment paper inside the Dutch Oven?
    Thanks!
    Cathi

    Reply

    • Julie Menghini says

      Yes I preheat my Lodge dutch oven at that high temp with NO chemical smell. What brand are you using? Mine is an enameled cast iron dutch oven. Also I do keep the parchment paper with the bread but make sure your parchment paper is rated for that high heat. I almost had a fire before I realized they’re heat rated.

      Reply

    • Barclay says

      We got that smell you describe, not from the dutch oven itself but from the lid’s handle, made from resin and not rated higher than 400•F.

      Reply

  78. Cathi says

    Tried my first sourdough bread today after 14 feedings. The starter failed the float test, but I baked anyway and it was just fine. Not quite as fluffy as your current loaf though LOL! Thank you for your recipe!

    Cathi in Pennsylvania

    Reply

  79. Alex says

    Hi Julie,

    I was wondering if you could help me. The first time I made this recipe it turned out beautifully, the best sourdough loaf to date. However each subsequent loaf I have done is turning out worse and worse. I have been following the steps as per video, and the only thing I can think of is that my dough is SO SO SO sticky after the 8 hour rest. I cannot handle it by hand without it half the dough sticking to my hands, therefore not being able to pull the ball tight. I am not using bread flour as it is impossible to find in Canada at the moment, however the very first loaf that turned out so wonderfully also had regular flour in it.

    Reply

    • Julie Menghini says

      Hi Alex, exchanging all-purpose flour for bread flour shouldn’t make that big a difference except in the rise which might be a little less because APF has less protein. What does your bread feel like after the 30-minute rest? If it is really sticky at that time, I would add enough additional flour to be able to handle it. Please take a look at the video and get that texture. Another thing you could do is let it rest the 30 and then do the knead, cover it and let it rest another 30 minutes. This will let it build more gluten and strengthen it. I sure don’t know why it all worked at first and then didn’t but we’ll get that great loaf back.

      Reply

  80. Chrissy says

    Hello, this may be a silly question but I’m super new to sourdough and I’m going to attempt this recipe as my first try at sourdough bead. My question is – after I feed and let my starter become bubbly, do I stir it down before adding to the ingredients or do I pour it out without knocking too much air out? I did skim through the comments and tried googling as well but I’m still questioning it. Thank you

    Reply

    • Julie Menghini says

      Thank you for your questions Chrissy, it’s one I had, in the beginning, myself and one I’ll address in my post. If your starter passes the float test it is ready to go and you don’t need to worry about stirring the bubbles out of it. Just measure out the amount you need. I hope this helps and your questions help others too. Let me know if you have any other questions. I can’t wait to hear how it goes for you!

      Reply

      • Chrissy says

        Thank you so much for your response and recipe! It turned out fantastic for my first try! I had already mixed up the dough by the time I read you comment and I did stir my starter because I figured, it’s going to get mixed up anyhow. For anyone else who may be interested – my starter was 10 days old when I attempted this recipe. She was doubling in 5 hours and passed the float test. I followed the recipe and instructions to a T but should have added a splash more water as my dough was a little tough and hard to stretch/fold. I let it rise in a closed oven with the light on (it stays about 79 degrees in my particular oven) for 8 hours then refrigerated because it was quite late by then. In the morning I let it sit for about 15 mins before doing the final fold/rest. Baked 40 mins total. And to my surprise and delight, she’s turned out nearly perfect! A good rise, chewy crust, nice pockets/crumb. Great recipe and thanks so much again! I will add a photo to pinterest.

        Reply

  81. Madeline says

    Hey there! Thank you for the recipe, I found this one to be the least daunting as a new baker! It came out beautifully and actually tasted great but was very dense. I think it has something to do with my starter which has been established for about 2 weeks now. It did not float? It’s bubbly though so I tried feeding it after removing it from the fridge and letting it come to room temperature. Do you have any suggestions? I want to attempt again! Thank you!

    Reply

    • Julie Menghini says

      Hi Madeline! Thank you for a detailed description of your process. I feed my starter before bedtime and let it sit out at room temperature before using it the next morning 6-8 hours). I need to clarify this in my post. By refrigerating it, you are slowing it down so it’s not ready to use. I think this will absolutely solve your issue and hope you’ll give it another try and tell me how it goes.

      Reply

      • Garret says

        Hi! I’m wondering if when refrigerating overnight, do you do the final fold and shape first? Or in the morning before baking? This will be my 4th attempt at this recipe, and it’s only getting better!

        Reply

        • Julie Menghini says

          Hi Garret, do a delicate fold the next morning before baking. #3 through #10 of the recipe instructions are all prior to baking. Mine only improved when I first started too! Happy baking. Julie

          Reply

    • Julie Menghini says

      Hi Lorrie, I’m, actually doing a scale giveaway. See https://hostessatheart.com/sourdough-sandwich-bread/. Here are the conversions for this recipe: 500 gr flour is 4 cups, 285 gr water is 1 1/4 cups, 150 grams of starter is 5.25 oz or 2/3 cup, and 9 grams of salt is 1 1/2 tsp. A disclaimer is that I’ve never made this recipe without weighing the ingredients. Let me know if you have any questions! Julie

      Reply

  83. Jacqui says

    I am hoping to attempt my first ever loaf tomorrow but I don’t have a Dutch oven. Do you have any suggestions about alternatives that I can try? Not easy to get equipment in lockdown Spain. Thank you for your help.

    Reply

  84. Luis Cardoso says

    Just made my second loaf using this recipe , and got another winner! I used a multigrain bread flour that had cracked wheat and rye, and whole flax. The resulting loaf is very dense, but I really like heavy, dense loafs, so that’s fine by me. I presume it’s more dense than the photos here because of the flour I used. Thanks for a great recipe!

    Reply

    • Julie Menghini says

      That blend sounds amazing! Thank you for sharing! You’re right Luis, the flour does affect the crumb. I’ve got a multi-grain recipe that you may use with your flour that may help if you’re finding this too dense. I’ve found that when I use flour that uses more whole grains more water is helpful. https://hostessatheart.com/multi-grain-wheat-bread/

      Reply

  85. Sien Fen says

    Hello! I live in Singapore and our evening temperatures can go between 27-30 celcius. Is it ok to do overnight proofing at room temperature? Thank you in advance. Not very successful first 2 attempts using other SD bread recipes & I really hope this recipe will be a success for me. 🙂

    Reply

  86. Karolina says

    Hi Julie!
    Just wanted to say THANKS SO MUCH! First time ever baking sourdough and it’s a success! I had some issues with the starter, but managed to get it going and I have a beautiful loaf now that may or may not last until tomorrow I’ll be sticking to your recipe forever

    Reply

  87. Erin B says

    Julie- I’m probably writing this too late at night for you to see this comment but I have a question: I’ve been proofing two loaves since about 4:00 PM. Right now it’s 10:15 so about 6 hours. I am worried about over-proofing because the earliest I will get up in the morning is about 6:00 AM. Should I stick these in the fridge to slow-proof, or in the cool garage for a not-quite-as-slow-proof, or leave on the counter in my 68-70 fahrenheit kitchen. Thoughts?

    Reply

    • Julie Menghini says

      So sorry I missed this Erin! I would definitely have put it in the refrigerator and then you can bake it at your convenience the next morning. I oil all of my bowls for rising whether it’s sourdough or quick yeast. I’m sad your bread didn’t come out well. I hope you’ll give it another try and report SUCCESS!

      Reply

      • Erin Bloys says

        I just ate a thick slice and the flavor is absolutely amazing, even if the rise isn’t quite as high as I would have liked. The gluten structure is not awful and it has some nice airy holes too, it’s just not very tall. It tastes so much like the sourdough miche bread that my German great aunt and uncle used to bring us when I was little, it’s a very nostalgic flavor for me. The combination of ry spelt and bread flour is gorgeous! I just fed my AP starter and will try another loaf tonight with White bread flour alone.

        Reply

        • Erin Bloys says

          Oh, and I forgot to say that I hedged between the kitchen counter and the fridge and put the dough in my 50 degree F garage. Next time I will try the fridge because I think I like the flavor this cold fermentation offers. At least I think it’s in part due to the cold fermentation…maybe it’s jus the fours? I guess I’ll find out with experimentation!

          Reply

        • Julie Menghini says

          That’s great Erin! For a spelt loaf did you see our Spelt Sourdough? https://hostessatheart.com/spelt-sourdough-bread/ is amazing. I really like the flavor that develops with the slow fermentation you get by putting it in the refrigerator. Enjoy your day my bread baking friend!

          Reply

  88. Allison says

    Starter question: I have just created a new starter and it’s not super strong. I noticed yesterday it took more like 10hr to get bubbly and float-able. So…am I to keep feeding and waiting a few more days (is it not truly ready yet)? Or should I go with it when it is bubbly? I fed this morning and it’s not ready 6hr later but it def didn’t rise and fall already bc I checked every 3 hours…it smells amazing (very bread-like) and has a good appearance once it is bubbly I’m just wondering if it will even be able to rise a loaf at this point?

    I’ve had three failed attempts (two that probably could’ve been saved had I more knowledge)…first one grew mold, second I forgot to feed for several days (should NOT have thrown that one out), third got left in oven when someone preheated . Needless to say, I’m nervous thanks for any help!

    Reply

    • Julie Menghini says

      How long have you been consistently feeding this new starter Allison? It will take 5 to 8 days to grow before I would bake with it. Also, are you feeding it with even ratios? What kind of lour are you using? An active starter should be close 6 hours after feeding. What I do is feed mine before I go to bed and then do the float test first thing in the morning. You’ve sure had some starter drama lol. Let’s get you a hearty one that you can maintain. I’m here it help you.

      Reply

      • Allison says

        This is day 10. I’ve been using the 1:1:1 ratio with plain old all-purpose (as was recommended in the recipe I was following). Now it’s looking really bubbly. I’ll take a chance it try it now and see what happens! But I’ve also read it takes months for the starters to really get crazy strong.

        Reply

          • Allison says

            Update: 1) the bread turned out INCREDIBLE. So tangy and delicious. The crust is so beautiful. 2) the starter got really bubbly and crazy this morning so I guess it’s just hit it’s stride! Can’t wait to see the next loaf with it seeing how well the first loaf turned out…Thanks for the recipe and great instructions, as well as your helpful replies!

        • Amy says

          Even though my starter gets bubbly, I’ve never had one that passes the float test. Not surprisingly, I’ve also never managed to make a sourdough loaf with a good rise. I feel like I’m sourdough cursed. Trying again tonight — fingers crossed!

          Reply

          • Julie Menghini says

            Shoot Amy! Maybe try feeding your starter right before bed and using it first thing in the morning. Or, you can feed it and just watch when it hits it’s highest rise point and see how long that takes. Try the float time then and use that for your measure of when it’s best to use.

  89. Dana says

    Hi! I’m loving this recipe and have had success with one loaf (do I call this a loaf?) and am currently proofing my next one!

    Question: when I let it sit over night it does get larger but I don’t visibly see any big bubbles like in your video.. why might that be? Also when I go to transfer it to my pan to fold over I notice that the top has gotten dry and seems to have sort of a crust over the top? When I start folding it to its final shape I’m able to mix some of the out (as I’m stretching the sides and folding to the middle) but I wonder what might be making it so dry on the top overnight?

    Reply

    • Julie Menghini says

      Hi Dana! What are you covering it with for the overnight rest? I put it in an oiled bowl and turn it so the top gets some oil on it too and then covering it with a piece of plastic wrap that’s been spritzed with cooking oil might help too. Also, don’t flour the top. This will dry it. You shouldn’t be developing this crust. Temperature might have something to do with how your “loaf” develops over night. If it’s cool in your kitchen, you can just put the bowl in the microwave (off) so it’s out of drafts. I’ve also just heated a cup of water for about 90 seconds and left it in there so my bread has a warm moist place to rise. I hope this helps. Please let me know.

      Reply

      • Erin says

        I wish I had read this comment earlier, regarding using an oiled bowl for the overnight rest. My dough rested right into the bowl that I originally mix it in. I must have missed this oiling of the bowl I the instructions and video. I didn’t notice that oil was used anywhere until the final 30 minute rest which indicated that the plastic wrap should be oiled. So my dough stuck to the bowl considerably.. I had a very hard time getting it out and it deflated quite a bit in the process. It just went into my preheated dutch oven, but it was subsequently very flat. Maybe I’ll get some oven spring back in the baking process! Next time I will use an oiled bowl for the overnight rest for sure.

        Reply

      • Lindsay says

        I’m noticing that when I let the dough rest in the fridge overnight after rising, and then fold into a boule, after baking I can clearly see a gummy outline of the boule folds. Is this because the dough is too cold and not incorporating correctly? Thanks.

        Reply

        • Julie Menghini says

          Hi Lindsay. The only reason I think you’re getting a gummy outline is because of the condensation of a warmer dough into the cold refrigerator. That condensation becomes thick when it mixes with the dough. You also said you don’t have a banneton. You don’t need one. You can use a bowl and just line it with a dish towel and dust it with your flour. I will just flip the sides of the towel over my dough and then put it loosely into a plastic grocery bag and loosely tie the handles of the bag together or tuck them under the bowl. You shouldn’t get condensation collecting by doing this either.

          Reply

  90. Carol Weber says

    My family says this is the best sourdough bread I made, and I made three others. I tried to make it again last night, but with new, higher-protein flour from a mill (there’s a run on flour in stores). I was uncertain whether to add more water since the dough was so dry because I’m a newbie, but I added just a little more, left it to rest for 30 min. When I tried to stretch and fold, the dough was almost like tight, firm clay, unraveling in the middle, so I spray-bottled more water until it finally came together after three tries/attempted to fix the unraveling. I’m so hesitant to do anything other than the recipe since I’m new, even though I need to go by feel more than exact measurements. After watching your video just now, I’m relieved that the dough was supposed to be drier than I initially thought. First time I made this, dough was very wet, because of the store-bought bread flour. When the milled flour turned the dough drier, I panicked! We’ll see tomorrow. I never know when to add extra flour, so I added it during the first & (added) second S&F.

    Reply

    • Julie Menghini says

      Hi Carol, You’re right that the flour makes a big difference. I’ve found that whole grain flours need more water so don’t be afraid to add it. It’s about consistency. Also, if your bread is too wet, sometimes just letting it rest and then giving it a few folds will firm it up. Wet breads can be very moist. Hang in there my friend, bread is definitely a learning journey but don’t be afraid of it!

      Reply

  91. Nicole Branca says

    I made one tiny change- I chopped up 6 cloves of garlic and toasted them in a skillet with some fresh rosemary (didn’t measure the rosemary, it was maybe a sprig or two) and folded them in right before the 8 hour rise.
    It came out perfect! There is a high end specialty grocery store with a bakery near us, and my favorite bread from them has always been their garlic rosemary sourdough. This is almost exactly the same in taste, texture, everything!!!

    Thank you for the awesome recipe and for saving me $7 every time I go by that store!

    Reply

    • Julie Menghini says

      That’s amazing Nicole! Mixings will not change this bread unless they are in the fat or acidic category such as buttermilk. Since your starter is acidic it doesn’t play nice. Thank you so much for sharing!

      Reply

  92. Sedef says

    Hello from Dubai,
    I started two starters during our personal quarantine. One is ready(the one with whole wheat flour) I already baked 3 breads they were pretty good, according to us. Rye based starter will be ready in1-2 days. Tonight I will try your recipe. But I am struggling with the final shaping. I am afraid to lose those nice bubbles This is why I am just folding one round and sprinkle some flour and rest it 30-45 minutes. When I watch videos they are pulling folding and flatting the dough and I am terrified to do that what if my starter used all of its energy in the prior processes.

    Reply

    • Julie Menghini says

      Helo Sedef! The loaf on the final loaf isn’t overly big and you do deflate it quite a bit in the final shaping. However, it gets an amazing spring back during baking. I try and keep as many bubbles in my loaf as possible and just gently shape it in the final process. Give it a try. Congratulations on your starters! Have you seen our wheat bread recipe that uses a starter? https://hostessatheart.com/multi-grain-wheat-bread/ This recipe doesn’t have that final shaping that your afraid of either. Let me know what you do Sedef and thank you for stopping by!

      Reply

      • Sedef says

        Thanks a lot, I will let you know tomorrow morning. And I will try multi grain bread as well. It looks yummy. I have already sun flower seeds yay!!! I will use them

        Reply

        • Sedef says

          Hello, I baked 2 loaves, first one was not as good as I expected but It was by fault because I used whole wheat flour , apparently i needed to put a little bit more water. It was tasty but kind of dense. This morning I baked the second one with my new rye based starter with all purpose flour. It was very tasty we liked it , it was a feast for our breakfast. But I have 2 questions for my future bakings. 1. My dough was very sticky even at the final kneading. I managed to shape it but when I watch your video your dough looks like more manageble and less sticky. Should I decrease the water to 250 grams? 2. Crust was kind of hard and thick for my kids. Do you think that next time I should shift 5 mts of the open lid baking to close baking time. (25 close 15 open). By the way I am feeding both of my starter with 100 gr flour 100 gr water
          Thank a lot

          Reply

          • Julie Menghini says

            Hi Sedef! Flours can definitely affect the crumb of the bread because of the protein contents. Wheat produces a much denser crumb and I too have found that I needed to include more water. Don’t be afraid to add more flour. You want this loaf to be manageable. The crust on this loaf is indeed chewy and perhaps not the favorite for our little ones. You can experiment with your open lid baking. Personally, I would bake more of a sandwich-type loaf for them such as https://hostessatheart.com/whole-grain-bread-recipe/ or https://hostessatheart.com/honey-oat-pain-de-mie/. Congratulations on those loaves! You are well on your way to discovering your favorite artisan bread!

  93. Jacquelyn Febbo says

    Hi- I’m starting this project with COVID-19 Stay at Home orders as well! I made one batch from another recipe and experimented with the three loaves it made (1000 g flour). I have a steam oven which proofs normal dough beautifully; I used it for two loaves and let the other sit probably too long at room temp for the second rest. Looking to make more, I fed my starter last night and watched it grow, I allowed to to sit out for the 8 hours (as the cookbook said to do) and by then the level dropped to where it was shortly after feeding. It’s still bubbly and thick. I’ve seen pictures/video of thinner examples. Also mine didn’t float before my first dough attempt and I decided to wing it. Anyway with that said- how long after feeding can the starter be used? Is it something you can use daily? What happens if you accumulate too much starter- is that a thing? I saw people fry it like a pancake with scallions as a snack instead of throwing out. I’m open to suggestions. I wanted to start your version tonight, but I’m nervous. Tomorrow is a new day. Thanks!

    Reply

    • Julie Menghini says

      It’s great to be a bread maker right now indeed, and you’ve asked some great questions!

      If you aren’t going to bake your bread after the proof time, put it in the refrigerator to slow down the proof time. Also, it sounds like your starter is starving when you use it. I would feed it and test it in about 4 hours. If it doesn’t float, give it another 30 minutes.

      If you feed your starter every day you can bake with bubbly starter every day. Just measure out what you need, feed the leftover, and bake with it once it’s strong and bubbly.

      I have some new recipes coming out for using starter. We have some new folks growing theirs right now but aren’t interested in learning how to make bread like this. I think these recipes will be helpful for using that starter.

      Thank you for your questions, and I hope this has helped. If not, please let me know. ~Jules

      Reply

  95. Julia Lee says

    Hey, Julie! I am a brand new sourdough convert, with my first starter freshly ripe. I have done the first steps of the recipe, and my dough qas REALLY wet. I had to add a LOT of extra flour to get it to look like the pictures. Will that ruin my bread? I did convert the metrix to cups, so maybe that is my problem? I’m going to try weighing next time. This is my 3rd attempt at sourdough – the other recipes I’ve tried have been epic failires. I won’t give up! Thanks for helping a newbie!

    Reply

    • Julie Menghini says

      Ok Julia, how much flour are you using and how much bubbly starter are you using? My dough after mixing is usually on the dry side, especially before the first 30-minute rise. You’ll need 4 cups of flour but it’s hard to measure the starter. I don’t think the extra flour will be an issue, bread is pretty forgiving. Keep me posted!

      Reply

      • Julia Lee says

        It turned out BEAUTIFULLY! I couldn’t believe I had actually made the artisan loaf in front of me and it tastes like heaven. My dough was puffing over the sides of my bowl after only 5 hours of rising, so the starter must not have minded the extra flour. 🙂 I am making bread again today, and have shared your recipe with my friends. Thank you for a fantastic recipe!!

        Reply

  96. Jenna says

    Hello! Newish to bread baking and am excited at the ease of your recipe. I started this recipe this morning after a horrible failed attempt last night and am curious if it can be baked after the 8 hours instead of going into the fridge? I also have used a banneton in the past for shaping and wasn’t if it can be used in this process as well. Thank you!

    Reply

    • Julie Menghini says

      Hi Jenna! Oh know what happened last night? Can I help? It sounds like the instructions for our wheat bread recipe might be what you’re wanting to try and it will work with this recipe too. https://hostessatheart.com/multi-grain-wheat-bread/. I’m here if you have any questions.

      Reply

  97. Le'Sann says

    My heart sank when I saw the metric system in this recipe. It frustrates me to even see it. We have a perfectly accurate and simple measuring system in the United States that has been successful for years. Why are people wanting to Europeanize the USA. Where is the slider to translate the measurements? I am just tired of seeing this and trying to figure it out. Your recipe was recommended and I would like to try it.

    Reply

    • Julie Menghini says

      Some measurements don’t convert exactly and there are several converters online that help. Here goes: 225 grams starter total 1 cup, 427.5 grams water is roughly 15ounces, 500gr bread flour is about 4 cups, and 9 grams salt equals 1-3/4 teaspoons.

      Disclaimer is that I’ve never made this recipe without weighing the ingredients.

      Reply

    • Kristin says

      Measurements can be easily translated via Google. Personally, I only use recipes that have measurements in grams, as they are more precise and frankly, easier in my opinion (use a scale for everything). I just made the bread tonight and look forward to baking it in the morning!

      Reply

    • Elizabeth Etter says

      Metric weights are the most reliable and most bakers in the US DO use the metric weights system! One cup of flour is not the same as a CUP of water. Also, depending on how active your starter is, it might WEIGH more or less than, someone else’s cup of starter. I got a digital scale and it is SOOO much easier than using cups and teaspoons, etc. I have much fewer dishes when I am done. so that’s a big positive!

      Reply

    • forbes says

      The measuring system in the USA is actually not as “perfectly accurate” as you claim. I live in North America and used the imperial system for years. I recently bought a kitchen scale and my baking has changed drastically (for the better!). Baking is an exact science and getting the precise measurements for recipes makes a world of difference. Also, FYI no one is trying to Europeanize the USA. If you do not want to buy a kitchen scale then download a unit translator app and go from there.

      Reply

    • Erin says

      Oh my goodness, I used to to think the same thing until I tried it, and now baking by weight has changed my life! I used to hate to bake because of all the sifting and spooning and leveling and dry cups and liquid cups and measuring spoons. Now, I just sit a bowl atop a digital scale, add an ingredient until it reaches the required weight and then zero it out for the next ingredient. No muss, no fuss. My friend asked me why her cookies come out different every time. It’s because she bakes by volume. A cup can vary so much in volume depending on how compacted the flour is, but the weight is the weight no matter what. This way of baking isn’t about Europeanizing anything, it’s just so much more accurate, and SO much easier! Give it a try! I have converted all my recipes to weight because it saves so much time and effort! And my digital scale was like $16.00 on Amazon I use it every single day, multiple times a day.

      Reply

    • Dawn Peacock says

      Measuring by weight is 100% consistent, measuring by volume (cups, tablespoons, etc) is NOT. My cup of flour can have more or less than yours, depending on if I fluffed the flour first, if I spooned it into the measuring cup and leveled it or scooped it out of the canister and tapped it down. I started using a digital scale several years ago when I was needing to do specific calculations for a special diet my husband was on, and now I LOOK for recipes that use weights, because I know I am matching them exactly.

      Reply

  98. Julie Turner says

    I tried other recipes and had epic failures! Tried this one and boom! Huge success! Wish I could put a picture of my bread. It’s beautiful!
    Thanks for a fantastic recipe!

    Reply

  99. Julie Lawson says

    Excited to try this bread tonight! I think COVID-19 is bringing out the baker in all of us. Just an FYI, the US/Metric converter isn’t working on your page. I tried loading and reloading several times, but it wouldn’t change. I know I can use the internet to convert, but it’s so much easier to just click a button! Many thanks!

    Reply

  100. Bev Howell says

    I had not made sourdough bread in ages but tried this today and it is wonderful!! Thank you for your recipe!!

    Reply

    • Brett Palmer says

      Hello
      My name is Brett and I have just finished making my first starter. With the Covid19 issue here in UK no yeast is available. I have been baking bread for years and I don’t have a crock pot, may have to get one, but wondered if I can use a tray of water in the oven as an alternate.

      Thank you

      Reply

      • Julie Menghini says

        Congratulations Brett on the new starter! Yeast isn’t available in many stores here in the US either. Not all of these breads are baked in a dutch oven which I think is what you called a crock pot? But, if you can, you can mist the oven with water and close the door to create steam. Be very careful not to touch any glass (lamp or door) with the water because it can shatter. Please let me know how it goes for you! Stay safe, Julie

        Reply

        • Brett Palmer says

          Hi there. Well 4 loaves later I have achieved the most amazing loaf. Bought a crock pot. Crusty loaf. Picture of your first matched mine and my 4th like your recent. I used a colander but have ordered some bannatones. I adapted it a little by using a Paul Hollywood tip by needing the bread first on oiled board and freezing cold water. The starter worked twice as hard but the rest, timings and all the tips to cook all you. So you have a fan. I am using to make pizza bases and make amazing bagels too. Only adaptation is to add small amount of yeast to support the dough on the boil in bicarb.

          Reply

          • Julie Menghini says

            Thank you, Brett! So glad that you shared your experience! I’ve never heard of the frozen water so I will definitely be looking up Paul Hollywood. I like the oiled board too since we don’t want additional flour making it tough. Bagels are on my list too!

  101. Debbie Delahoussaye says

    Julie,
    My house is fairly cool 68f – 69f…. do I need to let the last rise go more than 30 min? Should it be doubling in size? I have baked your recipe a couple times with ok turn out but I’m wondering if a longer last rise would help because my house is cooler than most?
    Thanks

    Reply

    • Julie Menghini says

      Hi Debbie. When my kitchen is cold I will heat a cup of water in the microwave and then put my bread dough in the microwave to rise away from drafts and it’s a little warmer. I get lots of nice bubbles after the 8 hours but my loaf isn’t a lot bigger after I shape it. You get quite a bit of spring during the baking. Let me know if you have any more questions.

      Reply

  102. Danielle says

    Hi! First time trying your recipe. I made it earlier today and it’s been on the counter for 8 hours. If I want to wait until tmrw to cook, so do I put it in the fridge after step 3 or do I so steps 4-7 and then put it in the fridge overnight?

    Thank you!

    Reply

  103. Marilyn says

    I made the overnight sourdough bread. Finally! A loaf leavened only with sourdough, that wasn’t a failure! I was getting tired if feeding my failures to Herschel, the wild possum that inhabits our yard. I can’t find an option to send the photo, or I would.

    Reply

      • Merilee says

        My dough is really sticky after the overnight raw. I have trouble making it into a nice round shape. It’s spreads when in lays out. Should I just flour my hands or should I add more flour and knead more?

        Reply

          • Claire Yabraian says

            Hi. Mine is extremely sticky as well. I’ve made your recipe 6 times. The first 3 were excellent. The 4th ok. The 5th and 6th terrible. The 7th is just coming out of oven. It looks ok but not fabulous like the third was. But all but 1 were very wet and sticky. I measure with a digital scale. Any ideas?

          • Julie Menghini says

            Hi Claire! Are you letting your starter sit out at room temperature after you feed it until you use it? I’m asking because I found some people were feeding it and then putting it in the refrigerator, and that doesn’t work. It needs to sit at room temperature until you use it. If you are, does your starter pass the float test? Is it sticky during the first mix or does it become sticky as it sits? If your starter is performing well, I would add just enough flour to allow it to resemble the texture in the video. Room temperature and the differences in flour protein count can make a difference. Bread is more about feel at some point so don’t be afraid to adjust the ingredients. You could also give it another turn after 30 minutes after the first turn to see if it gains strength. Keep me posted Claire and we’ll see what works for you.

  104. Yolanda says

    I have to tell you, I love this recipe!!! It is so simple and we really enjoy the bread. After a day or so, I slice and toast it and we have avocado toast with an egg on top. Perfect!

    Reply

        • Julie Menghini says

          To make one? https://hostessatheart.com/bread-starter/. If you want to know the US conversion from Metric, this is tricky since this ingredient varies in volume depending on how much gas your levain contains. 225 grams is about 1 cup but that being said I can’t guarantee success because I recommend weighing it.

          Reply

  105. Erica says

    Hello, Julie! I’ve been doing sourdough since last fall (dark rye) but I find that anytime I tested it today or yesterday it did not float. Would you know why? I tried this recipe, anyway, and had multiple problems. It needed more water so I added that but it didn’t double overnight so I did a second rise in my Instant Pot on the yogurt setting. Then I think it was too wet so it was an inch thick instead of a nice ball. Both times it liquified onto the parchment paper. It still had good flavor and crunchy crust so I’m glad I still baked it in the Dutch oven to try that out. I’ll try again in a couple of weekends when I have time, again. Thanks!

    Reply

    • Julie Menghini says

      Shoot Erica, it sounds like your starter isn’t very strong. I would get it good and vigorous by feeding it a couple of times a day for a few days before trying to bake with it again. Use filtered water if you can at the recommended 100gr water/100gr flour. Rye is usually very vigorous! Let me know if you think this could be an issue. If not, we’ll keep brainstorming.

      Reply

      • Erica Twietmeyer says

        Thanks for the tip! I was using someone’s advice to feed maintenance amounts of 1T water and rye 2x a day and then boost it before using so I prob should have boosted it more. Do you maintain with such a small amount like I was told? Otherwise I will put it in the fridge until the weekend. Thanks!

        Reply

        • Julie Menghini says

          I feed approximately 1-2 tbsp of starter with 100gr filtered water and 100gr flour. I’ll then put it in the fridge and just refeed it approximately once a week or every other if I’m really lazy. There’s no need to keep more than that. I can’t imagine the 1T water working at all! Definitely remove it from the fridge and feed it for a couple of days before baking so it can get strong and vigorous. Thanks, Erica!

          Reply

          • Erica says

            So following the other advice I had gotten was definitely starving my starter. I’ve been reading it for a couple of days and it is doubling and very bubbly but still doesn’t float. By the time I get it unstuck to drop it has lost bubbles. Should I still try baking with it?

  106. Tricia says

    Thanks so much for this step by step tutorial…..this is my first time making sourdough bread with my own starter and it came out perfect!!! This is my go to recipe – simple, easy to understand.

    Reply

  107. Avery Mathy says

    I cannot thank you enough for this recipe!! I am new to sourdough, and with this recipe my first loaf was a huge success! There is so much intimidating and overwhelming information on line, but you have made sourdough bread easy and delicious. Thank you again from my WHOLE family.

    Reply

    • Julie Menghini says

      Avery, you made my day with this comment. I know exactly what you mean about sourdough being intimidating! I’m so glad that you pushed yourself to try it and that it worked for you. The hard part is over. Let the sourdough fun begin!

      Reply

  108. Samantha Ariens says

    Ciao! I’m new at making breads, and found your starter and overnight sourdough bread recipe. I named my starter Carrie Fisher, and she was officially used today (post 8 days of creating) and I must say, “WOWZER!” The flavor, crusty outside, and lovely inside are all a big hit with my husband and me. I will continue using both recipes from here on out.
    I utilize the helpful hints with both recipes.

    Grazie Mille (Thank you)

    Reply

    • Julie Menghini says

      Welcome to the Sourdough world Samantha! I love making this bread. Another recipe that you may enjoy is the Multi-Grain version when you’re ready to try something new. As always, please let me know if you have any questions or suggestions! Love your starter name. Thank you for sharing!

      Reply

  109. Jayna Marshall says

    I began with a sourdough starter about a year ago and have been disappointed with the results or overwhelmed with all of the steps. I rejuvenated it last week determined to try again and found your recipe. With some skepticism I stuck my hand in and mixed according to the directions, folded and let it set overnight. The bowl of bubbly dough this morning got my hopes up but the fragrant, crunchy, golden orb that came out of the oven had me jumping with joy. I can’t wait to bake the next loaf that is fermenting an extra day in the frig.Thank you for posting this simple recipe, my bread baking confidence has risen too!

    Reply

    • Julie Menghini says

      Jayna, this just fills my heart with JOY! Thank you so much for sharing. I just shared with another reader that if you’re putting it in the fridge to shape and proof first and then just take it out and let it sit while the oven preheats. Thank you so much for sharing!

      Reply

  110. Cath Courtney says

    I love this recipe and it’s my go to for every day bread, I make it a lot, so thank you very much! My question is: we have people coming and a very busy festive season ahead, do you think if I pre-made dough I could freeze it? It would just save me so of the thought process and timing.

    Reply

  111. MK says

    Hi Julie, thanks so much for this recipe! It is now my go-to sourdough recipe. One quick question I was hoping you could help me with. I’m trying the “refrigerate over night after an 8 hour rise & bake in the morning” method. I saw that you wrote to let it proof while the oven is pre-heating for this method. Is there a general timeframe for this final proof? I know you said max 30 mins for the traditional rise overnight and bake method but wasn’t sure how the proof time changes when it’s a refrigerated dough…

    Reply

    • Julie Menghini says

      Thank you for stopping by! That is a great question. I will pull it out of the refrigerator 30 minutes before baking in the morning. You could just pop it in too but I loke letting it warm up just a bit. I wouldn’t let it sit out an overly long time because there is such a thing as over proofing. Does that help? Let me know how it goes! Julie

      Reply

      • Jessica says

        Hello! When you rise for 8 hours and then more in the fridge should you shape the dough before it goes in the fridge or leave it as is, then when you take it out of the fridge shape it then leave to warm up for that 30min proof?

        Reply

        • Julie Menghini says

          Hi Jessica! If you are going to refrigerate the dough overnight, shape it and give it the 30-minute proof time before you put it in the refrigerator. I take it out and let it come to temperature while my oven preheats. My oven is pretty slow so that can be up to an hour. Great question! I’ll update my post to help others with this question.

          Reply

    • Leah says

      Look no further for your first try at sourdough bread! So easy and it turned out delicious! Trust me when I say: if I can do it, you can do it. Impatient, distracted mom over here quarantined with 3 kids and my bread turned out great! The overnight rise and Dutch oven baking made it foolproof. I’m anxious to try a bigger loaf – this one was devoured in the 1st day. Will doing 50% more with all ingredients yield the same delicious bread? I see the serving adjustment bar, but just curious if anyone has tried.

      Reply

      • Julie Menghini says

        Leah, you’re awesome! You’ve definitely got your hands full and still pulled off sourdough! A first-timer no less! You can easily make a bigger loaf using the slider. I’ve doubled it before. Congratulations Leah and thank you for sharing!

        Reply

  112. Mary says

    I love this recipe! I’ve made it several times and each time it has been wonderful. I even made it once for a work potluck and my colleagues raved about it without knowing that I had made it. I love how easy it is to throw it together the night before and the floating sourdough trick helped me to know if my starter was ready for the recipe.

    Reply

    • Julie Menghini says

      Thank you so much Mary for your amazing comment! People don’t realize that bread like this can be made at home. I hope you took all of the credit and I’m glad that the floating technique was helpful.

      Reply

  113. Wendy Klik says

    Good morning. I found your recipe by doing a google search. I adapted it slightly and posted it on my blog with credit back to you. It turned out amazing, thanks. If you would like to see my post it can be found at https://adayinthelifeonthefarm.blogspot.com/2019/12/overnight-sourdough-boule-breadbakers.html

    Reply

  114. Karen G says

    Thank you, this was my first time making bread with your recipe and it turned out perfectly both times! Made them for Thanksgiving. At what point would you suggest adding other ingredients such as olives or artichokes? I’m afraid to experiment and go off of the exact recipe (I’m a newbie baker)!

    Reply

    • Julie Menghini says

      Hi Karen! Great news on the bread. Thank you for sharing. If you want to add additional ingredients, I would do it when you put everything together with this recipe since it really has a minimum of kneading. Make sure that whatever you add doesn’t add a lot of liquid or your dough will become too wet.

      Reply

    • Julie Menghini says

      Thanks Fred! I’ve used it in recipes that call for active dry yeast without feeding it but have never used it in bread that calls for a Levain. I’ll have to do more experimenting and appreciate your insight!

      Reply

  116. Emily says

    I have made this recipe a handful of time and it is now my go-to, thank you!

    I’m wondering about making rolls with this recipe for The upcoming holiday. Thoughts? Tips?

    Reply

  117. Kev says

    THANK YOU THANK YOU THANK YOU
    I love simple elegant design and this was easy!
    I only added egg wash and sesame. Dutch oven perfection! THANK YOU!

    Reply

  118. Kevin says

    Hi Julie,

    After the major bulkrise, I made the mistake of handling the dough with my bare hands instead of using a scraper. The dough stuck to my hands and as i recoiled, I pulled the dough apart instantly losing all gluten structure and gas bubbles. Not my finest moment as my 3yo son watched me lose my temper. Nonetheless, the oven was already warmed so I baked the dough mass anyway . While there was no oven spring, the result is still soft inside and edible. I will try this recipe again as soon as possible. Not willing to give up yet Thanks for sharing your recipe.

    Regards,
    Kevin

    Reply

    • Julie Menghini says

      Well, Kevin, while we can rejoice when we get that beautiful loaf, there are those times where you’d rather paper the walls with the dough. I just tried a recipe 3 times with mediocre result, tons of flour and worst of all time. Just know that us bread bakers have to have a sturdier disposition than that dough sometimes, and even though you see the beautiful successes, there are probably that many less than perfect attempts. Hang in there and let me know if I can help. My kids grew up hearing my less than patient moments and turned out anyway LOL! Happy Thanksgiving, my friend and thank you for stopping by.

      Reply

  120. Laura says

    Hello from New Zealand. Great recipe. Your instructions are excellent and I found the dough really easy to handle (well, as easy as dough ever is to handle!). It was very forgiving of the fact I had to sub in some plain flour as I ran out of bread flour.

    Reply

    • Julie Menghini says

      Hello Laura from New Zealand! Thank you for visiting! I’m so glad that this recipe worked for you. Sometimes it’s difficult to explain to people that bread is about the feel and not only the ingredients. Sounds like you get it! You can definitely experiment with different flours as I will be doing more of with this recipe. Thanks again and have the best day ever! ~ Julie

      Reply

  121. Maggie B says

    I followed this to a T, but when I woke up, the dough was completely liquified. I had to add a lot of flour before putting in the oven. I’m not sure what I did wrong, but it was more like melted ice cream than dough.

    Reply

  122. Steph says

    This is the perfect SD bread recipe ! I don’t know why I would use anything else ! I have made bread and rolls with it with great success ! Thank you!

    Having the right size pan and being able to cover at first is so important for the bread version. I used an idea from another recipe for my rolls. I put a cookie sheet in the bottom of the oven when I pre heat and then when I put the rolls in in the muffin tin, I put a cup of water in the cookie sheet. Voila! Steam !

    Reply

    • Julie Menghini says

      Thank you, Steph for your amazing review! I’ve got to admit that I haven’t used it to make rolls yet but will definitely be doing so! Your contribution is inspirational and definitely helps our community!

      Reply

  123. Katie says

    I love this recipe. I’ve tried it with both whole wheat flour and a good stone ground unbleached white bread flour. Both have turned out great! I love a really sour flavor to my dough. I’ve found that after the second knead I let it rise in the fridge for 24 hours. I then do another quick knead in the bowl and rise again in the fridge over night. I then let it come to temp the next morning while the oven is heating and follow the rest of the instructions as written. The bread turns out amazing and has such depth of flavor. I started “Sparky” about 4 months ago and I am very happy with my results! Sparky is a whole wheat starter and I named it thus because it is what gives the bread it’s spark of life! I’ve been baking and cooking for years but earlier this year I decided I wanted to tackle sourdough for the first time. My results just keep getting better!

    Reply

    • Julie Menghini says

      Katie, we are bread soul sisters! I love your passion that I totally share. I can’t wait to try your method! Sparky sounds like a great worker and I love the name! Thank you for sharing your experience with this recipe and I hope you’ll stop back again soon!

      Reply

    • Alan Edwards says

      I am new to baking bread I have made 3 loafs and they’re good but seem to be a bit heavy any reason for this?

      Many thanks.

      Reply

      • Julie Menghini says

        Does the crumb have a light spring or is it really dense? Are you baking them out until they are golden? I actually use an instant-read thermometer to test mine and make sure it’s around 207F. Also, are you using a dutch oven? They shouldn’t be heavy Alan. Maybe if you send me a photo that might help because there is so many variables. If you email my hostessatheart at gmail.com you can attach them. Let’s get this figured out, and I’d love to help!

        Reply

        • Alan Edwards says

          Thanks for getting back- the crumb has a light spring i am baking until golden, not using a dutch oven i have attached what am cooking the bread in ‘ Pyrex bowl’ i have just baked another loaf of bread and this seems to be a lot lighter and i actually kept in the fridge overnight stretch and folded put back in the fridge overnight again and carried on doing what you advise and its seems to be a lot lighter the dough was also alot easier to fold and stretch too.Many Thanks Alan Edwards

          Reply

          • Julie Menghini says

            Glad to hear that it’s working better. Sometimes it’s just trial and error. The temperature and moisture of the air can even make a difference. Just give me a shout if you have any questions. Thanks, Alan!

        • Katie says

          Sometimes a dense loaf has too little water to flour ratio. Try adding a little extra water next time.

          Reply

          • Julie Menghini says

            Thank you, Katie. It’s sometimes hard to know how to fix bread issues since flours and measuring are so individual. I’m hopeful your comment will help others with these issues.

    • Julie Menghini says

      Hi Lidia! Did you remove the lid the last 20 minutes? You can use an instant-read thermometer and if your bread reads 195-210 remove it but if it’s not up to temp give it a little more time. It could be your oven or the dutch oven as well. Do you have any difficulty getting other baked goods to brown?

      Reply

  125. Stephanie says

    Trying this tonight! So many recipes take sooo long. I’ve had my starter, Doug (my daughter named it by dropping the “h” from dough) , for over a year and he is very forgiving just like yours.

    Reply

    • Julie Menghini says

      I love “Doug” That’s awesome! I hope you’ll let me know how it goes and if you have any questions!

      Reply

  126. Phyllis M says

    Best sourdough recipe I’ve tried. Video really helped me when I first started baking sourdough. Good rise when I put dough into a hot pan, hot oven. Thanks so much for specific instructions!

    Reply

  127. Jennifer says

    I want to make this. I have whole wheat sourdough starter at the ready, but I’m actually wondering if I can make this in long loaves on a baking sheet. It’s just easier for me than a heavy dutch oven.

    Reply

    • Julie Menghini says

      You sure can Jennifer! It may have a little it different crust because the dutch oven acts as a steamer. Do you have an aluminum roaster? They are lighter and may work as well.

      Reply

  128. Samantha says

    I am trying this as we speak! Made my dough last night, about to go down and finish up the process. I’ve usually gotten flat sourdough boules, no matter how much I knead my dough, or what flour I’ve used, so I am excited to try this and see if it gives me a better looking bread. Either way, it always tastes great! P.S., I’ve named mine Mama Blue. We just moved to Kentucky (The bluegrass state!) and this is a fresh starter. I thought the name was fitting!

    Reply

    • Julie Menghini says

      I love Mama Blue! I hope you’ll come back and let me know how it goes for you and maybe change your rating to 5 stars!

      Reply

  129. Suzette Hall Seagoe says

    Finally, a recipe that isn’t too complicated and works! My nephew, a professional chef, gave me some starter and I have had very marginal success. My loaf was perfect this time! My starter was thinner than yours and I was skeptical it would rise, but i had a great result! I did the 8 hour and then refrigerated it. Made the loaf this morning!
    Thank you!

    Reply

    • Julie Menghini says

      Thank you so much, Suzette, for your amazing comment! I know exactly what it feels like to pull that amazing loaf from the oven and it comes out beautifully! I feed my starter with 100 grams of filtered water, 50 grams of unbleached all-purpose flour and 50 grams of whole wheat flour. Try that for a few days out on the counter to see if you can strengthen it. Once it starts getting stronger feed it and put it in the fridge until you’re ready to use it again. Let me know if that helps! Julie

      Reply

  130. Karen L Smith says

    This is the best recipe using sourdough starter ever!! This is one of my go to recipes for bread. So easy and I feel like I’m eating healthy. I use half Organic bread flour and half einkorn freshly milled flour. And it comes out great and very tasty. Thank you so much for sharing this recipe!!
    Ps…I overuse !’s too! 😉

    Reply

    • Julie Menghini says

      Hi Karen! Thank you for such a sweet comment! I haven’t used Einkorn flour yet and freshly milled what a wonderful ingredient! I think homemade is definitely a step closer to healthy eating too!!!

      Reply

    • Lynn says

      Karen, do you change anything other than using 50% Einkorn flour? I’ve made the recipe with 25% Einkorn flour, the dough is soft and there’s not a lot of oven spring.

      Reply

      • Julie Menghini says

        I haven’t baked with Einkorn flour yet but here is a good reference for additional information substituting flour: https://blog.kingarthurflour.com/2016/07/21/substitute-bread-flour-all-purpose-flour/

        Reply

  131. Corryn Chini says

    How do I get a starter? This bread looks amazing and I can’t wait to try it but am not sure how to get starter going?

    Reply

    • Julie Menghini says

      Hi Corryn! You can make your own or actually Buy Starter. If you can’t get it locally, you can send away for it. I trust King Arthur https://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz. Make sure you read up on feeding it and keeping it alive. It’s a bit scary at first but it doesn’t need to be.

      Reply

      • Rachel says

        Hi, I love this recipe. Has turned out great everytime and a lot less steps than other ones I looked at. I was wondering, how I would adapt the directions to use a stand up mixer/dough hook? Thx!

        Reply

  132. Traci Swanson says

    Unfortunately this is the only time I have not had success with my bread from starter. I usually follow a more traditional method of kneading. My bread is almost a pancake….it looked similar up until it came out of the oven.

    There was no rise while baking. In fact it flattened out even more. Not sure what went wrong but I probably will not try this again

    Reply

    • Julie Menghini says

      I’m sorry to hear that this didn’t work for you, Traci. I don’t know where to start because it could be so many things. I’ve had similar problems with recipes and it’s frustrating when it works for so many but not for me after all of the work and ingredients. I’d be glad to try and problem solve this recipe if you’d like to give me information regarding your starter and the flour you used? Feel free to email me at [email protected]

      Reply

      • Sara says

        Quick Question!! I’m so excited to try this recipe. Can I use all purpose flour or do I need to use Bread flour. Secondly do I bake it with the lid on or off the Dutch oven?

        Reply

        • Julie Menghini says

          You can use All purpose flour Sara. It may not rise quite as much and may be a bit denser but it will work. Here is an article if you’d like to read up on it. Yes bake with the lid on for the first 20 minutes and then remove the lid for the final time shown in the recipe card. Send me a pic! I can’t wait to see how it goes for you.

          Reply

  133. Jen says

    Hi! I have made this many times and it’s always turned out. I got brave and tried adding a cup of rye flour to it and it is currently in the oven. It didn’t rise as well and the dough seemed harder..do you have any recommendations on how to add ( if possible) other flours to this recipe?

    Reply

    • Julie Menghini says

      This is a good reference Jen: https://blog.kingarthurflour.com/2016/07/21/substitute-bread-flour-all-purpose-flour/

      Reply

    • Julie Menghini says

      It can! If you aren’t going to be baking it right away, refrigerate it after 8 hours. Take it out of the refrigerator while the oven warms up. I recommend letting the oven preheat for 45 minutes. Please let me know if you have any questions. Thank you for stopping by!

      Reply

  135. Marlene says

    Can you please give me measurements in ounces and cups please? I find these measurements very confusing

    Reply

    • Julie Menghini says

      Hi Marlene! I totally get the confusion and I was in a similar situation when I first starting to bake by weight.

      Some measurements don’t convert exactly and there are several converters online that help. Here goes: 150 grams starter total 2/3 cup, 285 grams water is roughly 1-1/4 cups, 500gr bread flour is about 4 cups, and 9 grams salt equals 1-3/4 teaspoons.

      Disclaimer is that I’ve never made this recipe without weighing the ingredients.

      Reply

  136. Rhonda says

    This looks wonderful! I’m new to sourdough bread baking as well. So far I’ve had two successful loaves and two total failures. I have a lot to learn. My question concerns the time between feeding my starter and mixing my dough. Should I feed it and then immediately mix up the dough or feed and then wait minutes… hours… overnight? I’m really confused about that point. A lot of recipes call for “fed” starter but I can’t find out what that really means. Is “fed” right after mixing in the flour and water or hours later?

    Reply

    • Julie Menghini says

      This is a great question Rhonda that I need to clarify. I made a loaf of this a couple of days ago and what I did was feed my starter earlier in the day and then mixed it up that evening. The next morning I had beautifully risen dough. You want the starter to have a chance to get nice and bubbly. If it’s runny it’s used up all of it’s food and needs fed again before using it. Does this help?

      Reply

      • Rhonda says

        Yes, it does help. Thank you for answering …and so quickly! I’ve done just what you said you did. I fed my starter this morning and just finished my second knead about an hour ago (9 p.m.). I’ll finish it up and bake in the morning. Fingers crossed!!

        Reply

  137. Kim says

    So I’ve made this twice now, and the result tastes absolutely wonderful, but I’m getting very little oven spring. I wonder why?

    Reply

    • Julie Menghini says

      Kim, do you preheat the dutch oven in the oven as it preheats? I know a lot of people say you don’t have to which you don’t but that is one of the biggest differences I see is lack of spring. Is your dough rising well after the overnight? This isn’t a huge loaf but you should be getting some bulk from it. Is your starter nice and bubbly when you mix it? (water test) Lastly, I preheat my oven at least 25 degrees hotter than the baking temperature and then as soon as my bread goes in I turn it down. That keeps t oven from dropping below the temperature I want my bread to bake at. Have you checked the temperature of your oven? If not get a cheap thermometer and put it in the bottom of your oven after it preheats. If it’s low you’ll want to raise your baking temperature by that amount. Let me know if any of these reasons could be the culprit. If not, we’ll keep narrowing down your issue.

      Reply

  138. Heather says

    Finally a sourdough bread recipe that came out right! Thank you so much for this recipe and for the easy instructions and the video which was a big bonus and helped a lot too. I made one loaf and after it cooled tried a slice, then immediately made 3 more loafs. It was so good I just had a slice toasted for breakfast this is an amazing recipe. Thank you!

    Reply

    • Julie Menghini says

      Oh, Heather, you’ve made my day! I love that your bread came out successfully! It’s one of John’s favorites for flavor and one of the easiest to make. A win win! If you would ever like to see anything featured, please let me know. I get my inspiration from you!

      Reply

  139. shirley says

    Hi Julie,
    I’ve made your recipe twice now and it’s perfection. Thank you for the video too, just makes it all clear!
    One question… under the pro tips it says to leave on counter for 8 hours then into the frig overnight. But your instructions say to leave out overnight on the counter, which I have done with great results.
    Just wondering if it might be confusing to some. I know I am new to sourdough bread baking and try to follow instructions to the letter. Perhaps both methods work?

    Reply

    • Julie Menghini says

      Hi Shirley! Glad it’s all working for you and appreciate you letting me know that I need to clarify my instructions. What I meant is if you make this bread later in the day you can just leave it out overnight (or approximately 8 hours). What I’ve also done is made it earlier in the day and let it set out on the counter to rise for 8 hours. And then if I’m not baking it I’ll put it in the refrigerator to slow the fermentation time and bake the next day. Does that help? Let me know so I can make it clear. Thank you my sourdough friend!

      Reply

        • Julie Menghini says

          You’re welcome, Shirley! Getting started is a bit intimidating but with a bit of experience, we know that it’s not as scary as we make it out to be. Have a great day my bread baking buddy!

          Reply

  141. Healing Tomato says

    Making overnight sourdough bread is now my top task for this weekend. You are making it look so easy, so, I am sure I can make it. Your bread looks perfect!

    Reply

  143. Michaela Kenkel says

    I have been having a blast baking my own bread. This is happening next!! Sourdough is my FAVORITE bread of all — I can’t WAIT to try your recipe!!

    Reply

  144. debi at Life Currents says

    This looks great! I recently killed my starter, after years of neglect too! Oh well. I do love fresh bread!

    Reply

  146. Sandra Shaffer says

    Sourdough bread is one of my favorite, but I’ve never made it at home. Thanks for the step by step video, I think I have enough confidence to make this myself!

    Reply

  147. Debra says

    Dang it! I’m about two years late to get that starter, huh? I definitely am up for making this bread. Your step by step video helps me visualize the process. Can’t wait to give this a try! Now…. must find starter!!

    Reply

    • Julie Menghini says

      Not at all! I’ll be glad to send some to you. Just pm me your contact info and Phoenix will make her trip!

      Reply

  150. Holly says

    Just started experimenting with sourdough, and this is my favourite recipe so far! The overnight rise makes it far more achievable than recipes that spend hours stretching, proving and turning. The bread had a great flavour and texture. Many thanks, will make this again.

    Reply

    • Julie Menghini says

      Thank you for letting me know Holly! I really like this method too and after experimenting this really is my favorite method. I think the overnight proof develops a much better flavor too.

      Reply

    • Julie Menghini says

      Thank you, Caitlin! I’ve been baking a lot more bread using the wild homemade starter. Do you have a favorite go-to recipe?

      Reply

  152. Kelster says

    Great loaf! I actually started with sourdough before using commercial yeast. It looked like a fun project so I tried and loved it. But it’s been years since I’ve used my starter. I got too used to the convenience of the commercial yeast and neglected it. I need to try again. Starters are definitely fickle and I hope that the weather here (always hot) won’t cause too much ill-effects.

    Reply

    • Julie Menghini says

      Thank you! Maintaining a starter is almost like having children. It is fickle and likes attention. I’ve sure got a lot to learn but am enjoying it. I can’t believe how different all of the advice is too. I’m trying to take it all in but I think I need about 50 more years!

      Reply

  153. Jeff says

    Nice loaf! I use a poolish with all of my breads – if the recepe doesn’t call for it, I adapt it. It makes a tastier loaf, and I think the loaves also tend to keep better.

    Reply

    • Julie Menghini says

      Jeff, you need to join this group! It’s up to you each month whether you participate or not and there is a wealth of information among the members. This bread was really a learning experience and I’ve been experimenting. It took me forever to get on the artisan bandwagon even though it’s my favorite variety of bread.

      Reply

  154. Judith Graber says

    Yay! You finally made some sourdough bread and it looks beautiful! It really is not hard… You just need to give your starter some attention; feed it and use it. There are a lot of other recipes you can use your starter in; waffles, biscuits, cinnamon rolls, and even desserts, etc. I just finished making a delicious sourdough chocolate cake that provides flavor but not the sour you get in bread (I will post soon). KAF is a great source for recipes/ideas and I know you like to use their recipes. Good luck Julie… 🙂

    Reply

    • Julie Menghini says

      Thank you Judi! I’ve made about 4 versions and really need a lot more experience. The problem is that there are so many opinions and advice that I need to just find what works best for me. I also hate throwing out mature starter!! I can’t wait to see your chocolate cake! I’ll head over to KAF and see what they have going on. They are always a great source.

      Reply

        • Julie Menghini says

          Oh, Judi, I’ve been baking bread like a CRAZY girl trying to figure out all of the different bread methods only to discover I can’t like long enough to figure them all out! I’ve got to make waffles for John. He’ll love them!

          Reply

  157. Mayuri Patel says

    Wow Julie I fallen in love with the loaf. Its so beautiful. If your first attempt is this good then eagerly waiting for your other sourdough bakes. Also like your idea of scheduling your calendar for classes and topics to read up. I should do that. Create a calendar for all the things I need to do. Karen made many of us take the plunge with the sourdough 🙂

    Reply

    • Julie Menghini says

      Thank you, Mayuri! I’ve got a long way to go to learn this beast and am very thankful to Karen for pushing me over the edge. I have to have a calendar otherwise I swear I have ADHD. I run around with all of these ideas and get nothing done. Also, if I schedule learning opportunities I’ll do them but not take on too many of them.

      Reply

  159. pattisj says

    It did make a pretty loaf, Julie! Your victory inspires me to review my list of things I’d like to do (especially the items that have been hanging around on there awhile)!

    Reply

    • Julie Menghini says

      Thank you Patti! I made one last night that was much better but I still don’t have a lot of experience or confidence in sourdough. I’m going to stick with it though because it will only get better. Enjoy your day sweet girl!

      Reply

  160. Healthy World Cuisine says

    Loving all of those nooks and crannies and that crust! On to the next challenge as you have this one mastered!

    Reply

    • Julie Menghini says

      You are too sweet! I definitely have a lot to learn when it comes to sourdough but I’m on my way. That’s the hardest part of anything…getting started!

      Reply

  161. Liz says

    Wonderful looking sourdough, no one would believe you are a beginner. I do have a question regarding this instruction:

    Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well.

    Don’t you end up with a crease in the middle of the loaf? Thanks.

    Reply

    • Julie Menghini says

      Thank you! Great question Liz! At this point the dough is not as dry as other proved doughs so it sticks together much easier. After you have a nice tight skin you turn it over so the ball sits on the creases. I also apply a bit of pressure to the sides and turn it slightly at the same time which I think helps smooth out the bottom.

      Reply

  163. Karen says

    That looks amazing Julie! I’m so glad you got to flex some new baking muscles. Your starter can be revived by adding a little rye with the flour btw.

    On my procrastination bucket list…. fresh pasta. You’ve inspired me.

    Reply

    • Julie Menghini says

      Thank you Karen! I actually revived the poor thing with some rye flour. Do you store your starter in the fridge? I’m afraid to put it back in there! Also, I’ve learned that this loaf wasn’t scored deeply enough. I made another one last night that I’m much happier with!

      Reply

    • Julie Menghini says

      Thank you, Eileen! I’ve been baking bread forever but sourdough is trying to kick me in the fanny. The starter is kind of a fickle thing and I’m afraid I’ll kill it LOL!

      Reply

  166. Dawn - Girl Heart Food says

    Oh my goodness! This bread looks fabulous! Nothing like a good slice of bread + butter, is there?? Pinned! Have a great week 🙂

    Reply

    • Julie Menghini says

      Oh Elaine, I wish I had your confidence and experience! My starter got sluggish even with regular feedings and I just knew I’d killed it! Now I have one that I fed with rye and it’s hearty. I’ll freeze some of that. Why can’t you be my neighbor so I can pick your bread brain!

      Reply

      • Elaine @ foodbod says

        Well, I can be your virtual neighbour, just ask away…;)
        Starters do like rye flour, it will generate a slightly different loaf from a starter fed with strong white or all purpose flour though, usually a denser loaf.
        Definitely keep your starter in the fridge, unless you plan to use it daily or every other day.
        Good luck x

        Reply

        • Julie Menghini says

          Thank you, Elaine! By the way, I had forgotten to give credit for the recipe and technique for this loaf which came from you, Selma, and Celia. I’ve updated this post to reflect that. I’ll be trying to make another starter using strong white starter.

          Reply

          • Elaine @ foodbod says

            Thank you for including me 🙂
            What I would say regarding creating your own starter, they get stronger (and stronger and stronger) with age. You will also end up with lots of excess starter that you need to discard – or you can use to make lots of other things x

    • Jess says

      This looks like a good recipe, it will be the next one I try. A couple questions though.
      1) my stater is super runny, any advice on thickening it up? I don’t want to kill it by adding too much flour not enough water and such.
      2) have you ever tried this recipe with a combination of bread flour and whole wheat flour? Would it change the amount of flour and water?
      Thanks!

      Reply

      • Julie Menghini says

        Hi Jess! Great questions! Take about 1 tablespoon of your starter and add 100 grams of filtered water and 100 grams of flour. For my flour, I add 50 grams of unbleached flour and 50 grams of wheat flour. Cover it and let it sit out on the counter. Runny starter usually indicates that it doesn’t have enough food. Repeat this every day for a couple of days and see if you can strengthen it. A sure way to give it some strength would be to add a tablespoon of rye flour to your flour mix. Always feed your starter and make sure it’s strong before baking with it. Please email me if this doesn’t work and we can troubleshoot from there. 2. I’m currently experimenting with other flours and use wheat a lot in my breads. I’ll be sharing my findings shortly. Thank you for reaching out!

        Reply

        • Jess says

          Thanks so much for your quick reply. I’ll give it a try. Everyday I should take out 1 TBSP and add the flour and water or just take out some the first day and the days after I just add the flour and water?

          Reply

          • Julie Menghini says

            Hi Jess. I think you should feed it like that for at least 3 days in a row by removing all but the 1 tablespoon as described. These starters get strength the more you use them. Do you get bubbles in your starter after you feed it? I’m trying to determine where yours is at this point.

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