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.
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.
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
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.
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.
The above pictures from top left to bottom right.
- The freshly fed starter is thick.
- The Bubbly starter is ready. when bubbly and passes the float test.
- 1st quick knead just to combine ingredients (about 1 minute). The dough is thick and heavy.
- 2nd quick knead after a 30-minute rest. The dough is softer and smoother.
- Dough after 8 hours is full of air bubbles.
- Dough after final delicate knead is smooth and silky.
Absolutely! We love adding dried fruit such as apricots or cranberries, chopped nuts, cheese, olives, or herbs such as rosemary or thyme.
We recommend that you start by adding no more than 20%. So for this 500-gram loaf that would be
500 x 20% = 100 grams. You shouldn’t have to adjust your baking time.
Be careful that you don’t add a lot of moisture. Semi-hard cheeses such as cheddar shredded or diced into smaller pieces work well. Drain fresh fruit or olives of excess juice.
Recipes using a bread starter
- Multi-Grain Wheat Bread Recipe
- Spelt Sourdough Bread
- Sourdough Sandwich Bread using Bread Starter
- Multi-Grain Wheat Bread
- 750gr All-Purpose Flour Sourdough.
Pro tips for Overnight Sourdough Bread
Resting times
Don’t let bread rule your life! Here are some resting times that may help you to bake according to your schedule
- Counter rise – Written as is, this recipe has a counter rise of 3 to 8 hours. I’ve shaped it and let it rest in a banneton or you can carefully shape it just before baking it. The rise time is variable. If you have a warm kitchen it may be ready sooner. Press your thumb into the dough and if it bounces back slowly it’s ready to bake. If it bounces back quickly, it needs a little more time to rise. If it stays dented, it’s probably over-proofed.
- Refrigerator proofing – If you don’t choose to bake your bread at the 3 to 8 hour counter proof, we recommend a 90 minute to 4 hour counter proof. Shape the dough and place it seam-side up into a banneton basket or a bowl lined with a kitchen towel that’s dusted with flour. We like dusting ours with a 50/50 mix of wheat flour and rice flour. We’ve actually left our bread in the refrigerator for up to 18 hours with no problems.
- When you’re ready to bake, remove the shaped dough from the refrigerator and let it sit on the counter while your oven preheats. Place it in the dutch oven, score it, and bake as usual.
If you do the full counter proof and then refrigerate the dough it will be over-proofed. For that reason, try a much shorter counter rise and then refrigerate it.
More helpful tips
- Feed your starter earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all its 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 oven rise I get from preheating my lidded pot.
- To properly bake the bread we rely on an instant-read thermometer. The bread is finished baking when it reaches an internal temperature of 205ºF to 210ºF.
- This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.
- Each time you bake, we keep a notebook and write down anything we do differently such as resting time, baking time, or adding additional ingredients. It’s so difficult to remember what worked the best unless we can look back and see what we were happy about or wanted to do differently the next time. This will also help you to determine what resting times work for you.
YOU MAY NEED
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6 Quart Enameled Cast Iron Dutch Oven. – 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. You can also use a sharp knife.
Instant-read Thermometers aren’t just for meat! I use them to know when my bread is baked. I bake until I get an internal temperature of 205º F to 210º F or anywhere in between.
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!
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!)
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Conversions are listed below the recipe card
Overnight Sourdough Bread Recipe
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, 6 to 8 hours. In the morning it will have doubled in volume at least.
- Pre-heat the oven to 475 °F (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 425 °F 220C (425°F convection). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes or until the internal temperature reaches 205 °F ri 212 °F when tested with an instant-read thermometer.
- Immediately remove from the pot and cool on a cooling rack completely before slicing.
Video
Notes
- If you want to mix bread earlier in the day. After rising for 90 minutes or up to 4 hours at room temperature, shape and set the covered dough in the refrigerator to 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 its 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
Nutritional Disclaimer
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.
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.
If you like this recipe you may enjoy these too
- Homemade Crusty Bread recipe
- 6 Ingredient Simple Classic Italian Bread Recipe
- Soft Buttermilk Sandwich Bread
- Simple Ciabatta Bread Recipe – Made 2 Ways!
- Spiced Apple Star Bread
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!
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
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!
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.
Thanks for sharing your knowledge & a great recipe! Made it twice & success both times.
That’s awesome Cindy!
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!
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!
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!
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.
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!
Can you add nuts and raisins to this recipe. Btw its awesome. Thanks
You sure can! That would be amazing
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.
That’s awesome Mary! I have a new one coming out that you’ll love too.
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”.
Longer fermenting will make it more sour. But since this isn’t a sourdough with a lot of folding and rise times it is less sour.
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.
Woo hoo! Congratulations on joining the sourdough addicts (not so anonymous)! Thanks for letting me know. I was hopeful that Quarantina would do her job.
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!!
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?
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!
Thank you, Michele!
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 🙂
It shouldn’t be over-proofed, Hannah. Did you prove it at room temperature and then give it a shape and a 30-minute rest before baking?
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!
What kind of flour are you using Lynne? Are you measuring you ingredients?
I used all purpose flour, and I weighed the ingredients. My starter passed the float test. I think I left it out too long at room temp.
Lynne, I think this bread is over-proofed. How warm is your kitchen?
It was pretty cold so I put it in the oven with the light on! Trying again.. just fed my starter.. I’ll let the 8 hrs go by, then put it in the frig overnight after I shape it?
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.
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?
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
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.
We named ours Rona (Corona) and my sister named hers Covi
That’s awesome, Jill! I love it!
Made my first loaf this morning. Easiest recipe! Thank you for the detailed instructions. Turned out so pretty. Can’t wait for it to hurry and cool! Will post a picture.
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!
Thank you, Gaetano! You made my day!
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?
Hi Amanda! Before you put it in the refrigerator.
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!
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?
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 🙂
That’s awesome, Fay! Hope you enjoyed it!
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
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!
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?
Yes, you can. I would use an instant-read thermometer to check it’s doneness and bake to about 212F.
Is it possible to use AP unbleached flour?
Absolutely! Bread flour has a little more protein in it so it may dome a little more than AP but don’t let that stop you!
This is my first shot. In step 2 what am I covering with, plastic or tea towel?
You can use either. I use plastic wrap but a towel works just fine. You just don’t want it to develop a dry crust.
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
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!
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!
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!
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.
Ok, you answered one of my questions here. Try baking this without adjusting the slices and let’s see what happens.
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.
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.
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?
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/
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.
You’re very welcome Gerie! I love the new name!
In order to rest/overnight….what time do you feed your starter and begin this process of mixing the dough?
You want to use your starter within about two hours from the time it’s ready and starters vary. Test yours by feeding it and when it’s increased in volume by about 30% it should be ready for the water test. If it doesn’t float, wait another 30 minutes. This can by 4 hours or 8 hours. It really depends on the temperature and conditions of where it’s sitting.
Do you discard like normal and feed or just feed? Thanks!
Discard like normal and feed.
Thanks!!
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?
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.
Do not throw out starter! You can fry it in a pan or use it in other recipes. Honestly, many possibilities are endless.
Thanks, Jennifer! You’re right!
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.
That sounds amazing, thank you Marina!
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
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.
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?
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.
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.
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.
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.
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.
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.
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.