The sanity take: You don't need 50 sourdough recipes. You need 2 or 3 that you can make reliably in your sleep. Master the basics first. The rest follows naturally.
The Beginner Loaf
Classic Country Loaf
This is the recipe. If you're new to sourdough, make this one until you can do it with confidence. It uses accessible flour, a manageable hydration level, and produces a beautiful open crumb and crispy crust every time.
Ingredients
- 471g bread flour (or all-purpose)
- 331g water, room temperature
- 90g active starter (fed 4–8 hours before mixing)
- 10g fine sea salt
Method overview
- Mix: Combine flour and water, rest 30 minutes (autolyse). Add starter and salt, mix until combined.
- Bulk fermentation: Use the proofing calculator above for your specific temperatures. During bulk, perform 4 sets of stretch and folds in the first 2 hours.
- Shape: Turn out, pre-shape, rest 20 minutes, final shape, place in floured banneton.
- Final proof: Either room temperature (use the calculator) or overnight cold retard in the fridge.
- Bake: Preheat dutch oven at 500°F for 45 minutes. Bake covered 20 minutes, uncovered 20–25 minutes until deep golden.
Sanity note: The stretch and fold technique sounds intimidating but isn't — it's just picking up one side of the dough and folding it over itself. Four times, rotating the bowl 90° each time. That's one set. You don't need to knead this dough.
When You're Ready for More
Whole Wheat Loaf
Swap 20% of the bread flour for whole wheat. That's the entire change. The result is a nuttier, more complex flavor and a slightly denser crumb. This is the most logical next step after you've mastered the classic loaf.
- 377g bread flour
- 94g whole wheat flour
- 338g water
- 90g active starter
- 10g salt
Follow the same method as the classic loaf. Whole wheat absorbs water slightly differently — your dough may feel a little stiffer initially but will loosen up during bulk.
Sandwich Loaf
Baked in a standard loaf pan rather than a dutch oven. Lower hydration makes it easier to handle, and the result is a soft, sliceable bread that's perfect for sandwiches and toast. No scoring required.
- 500g bread flour
- 360g water
- 100g active starter
- 10g salt
- 20g olive oil (optional, adds softness)
Bulk ferment as usual. Shape into a log, place in a well-greased 9x5 loaf pan, proof until the dough crowns just above the rim, then bake at 425°F for 35–40 minutes.
What We're Not Including
We're deliberately leaving out croissants, brioche, focaccia, bagels, pizza dough, and a dozen other things you'll find on other sourdough sites. Not because they're not good — but because they're separate skills that distract from mastering the core loaf.
Get your country loaf dialed in first. Everything else gets easier once you understand how your starter and your kitchen behave together.