SourDough - Bread
5 / 5 Stars ⭐⭐⭐⭐⭐
SourDough - Bread
5 / 5 Stars ⭐⭐⭐⭐⭐
A crusty outside, soft inside, and that tangy, wholesome flavor — all without refined sugars.
You might think homemade bread is tricky or takes forever, but this sourdough bread proved me wrong. It’s got a golden, crackly crust that crunches with every bite, paired with a tender, airy inside that’s full of natural tanginess. It’s not just delicious — it feels like a warm hug from the oven, and it’s a smart choice for a healthy diet.
This bread skips the sugar rush and heavy additives. Instead, it’s made with simple, wholesome ingredients that let the natural fermentation shine. You’ll taste the earthy goodness of whole grains and the subtle sour kick, making it a treat you can feel good about eating.
🔥 When I Knew This Recipe Was a Keeper
I had a bubbling jar of sourdough starter, some flour, and a little water — not much, but enough to try my hand at something I’d always admired: a loaf of sourdough bread. I’d heard it takes time, but I was curious to see if I could make it work.
The process started with feeding my starter and mixing a shaggy dough. I let it rest, folded it a few times, and waited as it slowly rose. After shaping and a final proof, I baked it in a hot oven with steam. The first loaf came out with that gorgeous crust and a soft, chewy crumb. The tangy aroma filled my kitchen, and with the first slice, I knew this was a recipe worth repeating — again and again.
💡 What Makes This Bread Special
Sourdough Starter: The heart of the bread, it’s a natural leavener made from flour and water. It adds that signature tang, improves digestibility, and boosts nutrients.
Whole Wheat Flour: Brings a nutty flavor and extra fiber, making it hearty and healthy.
Water: Simple but key, it hydrates the flour and activates the starter for that perfect rise.
Sea Salt: A pinch enhances the flavor and strengthens the dough structure.
Optional Honey: A tiny bit (optional) feeds the yeast for a slight sweetness without refined sugar.
🍴 How I Serve This
With a smear of avocado for a nutritious breakfast
Alongside a warm bowl of soup or stew
Toasted with a dab of almond butter for a snack
In a bread basket with olive oil and balsamic for guests
Just… fresh from the oven. Because sourdough.
🧊 Storage & Freezing
Store the cooled loaf in a bread bag or cloth for up to 3-4 days to keep the crust crisp
Freeze sliced bread in a freezer bag for up to 3 months — toast straight from frozen
Revive a stale loaf by sprinkling with water and baking at 150°C for 10 minutes
(Makes 1 medium loaf, about 800-900g)
🧂 Ingredients:
300g active sourdough starter (fed and bubbly)
400g whole wheat flour (or a mix of whole wheat and all-purpose)
300ml lukewarm water
10g sea salt
5g honey (optional, for a touch of natural sweetness)
👩🍳 Instructions
Prepare the Dough: In a large bowl, mix the active sourdough starter, flour, and water until a shaggy dough forms. Cover with a damp cloth and let it rest for 30 minutes (this is the autolyse phase).
Add Salt and Honey: Sprinkle the sea salt (and honey, if using) over the dough. Wet your hands and knead or fold the dough in the bowl for 2-3 minutes until the salt is mixed in. The dough will feel sticky but smooth.
First Rise: Cover the bowl and let the dough rise at room temperature (about 20-24°C) for 4-6 hours. Every hour, wet your hands and fold the dough over itself 4-6 times to build strength. You’ll see it become softer and more elastic.
Bulk Rise: Take the dough and put it in a container with a sealed lid, let is bulk ferment 4-12 hours (Do this overnight in the frige!)
Shape the Loaf: Lightly flour a surface and turn out the dough. Gently shape it into a round loaf by folding the edges toward the center. Place it seam-side up in a proofing basket or bowl lined with a floured cloth.
Final Proof: Cover and let it proof for 2-3 hours at room temperature, or overnight in the fridge for more flavor. The dough should feel puffy and hold an indent when poked.
Preheat Oven: About 30 minutes before baking, preheat your oven to 250°C with a Dutch oven or baking stone inside. Place a small tray of water in the oven for steam.
Bake: Carefully turn the dough onto parchment paper, score the top with a sharp knife or razor (a simple slash or cross), and transfer it to the hot Dutch oven. Cover and bake for 20 minutes. Remove the lid, lower the temperature to 220°C, and bake for another 20-25 minutes until deep golden brown.
Cool: Let the bread cool on a wire rack for at least 1 hour before slicing to let the crumb set.
A crusty outside, soft inside, and that tangy, wholesome flavor — all without refined sugars.
You might think homemade bread is tricky or takes forever, but this sourdough bread proved me wrong. It’s got a golden, crackly crust that crunches with every bite, paired with a tender, airy inside that’s full of natural tanginess. It’s not just delicious — it feels like a warm hug from the oven, and it’s a smart choice for a healthy diet.
This bread skips the sugar rush and heavy additives. Instead, it’s made with simple, wholesome ingredients that let the natural fermentation shine. You’ll taste the earthy goodness of whole grains and the subtle sour kick, making it a treat you can feel good about eating.
🔥 When I Knew This Recipe Was a Keeper
I had a bubbling jar of sourdough starter, some flour, and a little water — not much, but enough to try my hand at something I’d always admired: a loaf of sourdough bread. I’d heard it takes time, but I was curious to see if I could make it work.
The process started with feeding my starter and mixing a shaggy dough. I let it rest, folded it a few times, and waited as it slowly rose. After shaping and a final proof, I baked it in a hot oven with steam. The first loaf came out with that gorgeous crust and a soft, chewy crumb. The tangy aroma filled my kitchen, and with the first slice, I knew this was a recipe worth repeating — again and again.
💡 What Makes This Bread Special
Sourdough Starter: The heart of the bread, it’s a natural leavener made from flour and water. It adds that signature tang, improves digestibility, and boosts nutrients.
Whole Wheat Flour: Brings a nutty flavor and extra fiber, making it hearty and healthy.
Water: Simple but key, it hydrates the flour and activates the starter for that perfect rise.
Sea Salt: A pinch enhances the flavor and strengthens the dough structure.
Optional Honey: A tiny bit (optional) feeds the yeast for a slight sweetness without refined sugar.
🍴 How I Serve This
With a smear of avocado for a nutritious breakfast
Alongside a warm bowl of soup or stew
Toasted with a dab of almond butter for a snack
In a bread basket with olive oil and balsamic for guests
Just… fresh from the oven. Because sourdough.
🧊 Storage & Freezing
Store the cooled loaf in a bread bag or cloth for up to 3-4 days to keep the crust crisp
Freeze sliced bread in a freezer bag for up to 3 months — toast straight from frozen
Revive a stale loaf by sprinkling with water and baking at 150°C for 10 minutes
(Makes 1 medium loaf, about 800-900g)
🧂 Ingredients:
300g active sourdough starter (fed and bubbly)
400g whole wheat flour (or a mix of whole wheat and all-purpose)
300ml lukewarm water
10g sea salt
5g honey (optional, for a touch of natural sweetness)
👩🍳 Instructions
Prepare the Dough: In a large bowl, mix the active sourdough starter, flour, and water until a shaggy dough forms. Cover with a damp cloth and let it rest for 30 minutes (this is the autolyse phase).
Add Salt and Honey: Sprinkle the sea salt (and honey, if using) over the dough. Wet your hands and knead or fold the dough in the bowl for 2-3 minutes until the salt is mixed in. The dough will feel sticky but smooth.
First Rise: Cover the bowl and let the dough rise at room temperature (about 20-24°C) for 4-6 hours. Every hour, wet your hands and fold the dough over itself 4-6 times to build strength. You’ll see it become softer and more elastic.
Bulk Rise: Take the dough and put it in a container with a sealed lid, let is bulk ferment 4-12 hours (Do this overnight in the frige!)
Shape the Loaf: Lightly flour a surface and turn out the dough. Gently shape it into a round loaf by folding the edges toward the center. Place it seam-side up in a proofing basket or bowl lined with a floured cloth.
Final Proof: Cover and let it proof for 2-3 hours at room temperature, or overnight in the fridge for more flavor. The dough should feel puffy and hold an indent when poked.
Preheat Oven: About 30 minutes before baking, preheat your oven to 250°C with a Dutch oven or baking stone inside. Place a small tray of water in the oven for steam.
Bake: Carefully turn the dough onto parchment paper, score the top with a sharp knife or razor (a simple slash or cross), and transfer it to the hot Dutch oven. Cover and bake for 20 minutes. Remove the lid, lower the temperature to 220°C, and bake for another 20-25 minutes until deep golden brown.
Cool: Let the bread cool on a wire rack for at least 1 hour before slicing to let the crumb set.
| Ingredient | Amount |
|---|
Starter | 300 g |
Flour | 400 g |
Water | 300 g |
Salt | 10 g |
Sesame Seeds | 50 g |
Dry: 1060 gWet: 0 ml
Sourdough Bread (Crusty, Soft & Naturally Tangy)
There’s something magical about the smell of freshly baked bread wafting through the kitchen. That moment when you slice into the crackly, golden crust, the soft, airy center reveals itself, and that gentle sourdough tang hits your senses — it’s comforting, wholesome, and just perfect.
If you’re like me and prefer to skip the store-bought loaves loaded with preservatives, commercial bread often disappoints. It’s usually too soft, too bland, or leaves an odd aftertaste. That’s why I turned to making my own sourdough bread — a naturally flavorful loaf with a crusty exterior and tender crumb, all without added sugars or artificial nonsense. It’s my way of using that bubbly sourdough starter and turning it into something truly special.
This bread has become my kitchen staple. I bake a loaf to enjoy with dinner, share with family, or freeze for a quick slice anytime. It tastes like the kind of bread you’d find in a cozy bakery — but now, I can make it at home whenever I want.
💡 Want to Customize It?
Try mixing in a handful of seeds (like sesame or flax) for extra crunch, a sprinkle of dried herbs (like rosemary) for an earthy twist, or a dash of olive oil in the dough for a richer flavor. You can even experiment with a swirl of sugar-free cinnamon for a sweet variation or add a pinch of garlic powder for a savory kick.
📝 More About Sourdough Bread
This naturally-flavored bread is a total game changer for anyone who wants a crusty, soft, versatile loaf — without the need for commercial sugars, processed additives, or artificial flavoring. Instead, it leans into the quiet magic of sourdough starter: the discard you usually toss, now transformed into something hearty and unexpectedly delicious.
The starter adds a subtle tang and depth of flavor you just don’t get from ordinary bread. Whole wheat flour brings a nutty chew, while a touch of sea salt enhances the natural taste, and the slow fermentation keeps it wholesome without the calories. The result? A loaf that tastes homemade, nourishing, and just real.
Whether you’re pairing it with soup, sharing it with family, or slicing a piece for a quick breakfast — this bread fits into every kind of day. And the best part? It’s easier on the system, simple to whip up with practice, and made with ingredients you likely already have.
⚠️ Common Mistakes to Avoid
Using inactive starter: Ensure your sourdough starter is active and bubbly, no more than a few days old. If it smells overly sour or off, discard it — your bread will taste off.
Overworking the dough: Knead or fold just until smooth. Overmixing can make the bread dense instead of airy.
Too much salt: Stick to 10g — too much can slow fermentation and overpower the flavor.
Skipping the proofing time: Letting the dough rise fully is key for texture. Rushing it leads to a flat loaf.
Overbaking: The bread should have a deep golden crust but a soft interior. Remove it when the internal temperature hits 95-100°C — it’ll continue to cook as it cools.
💡 Extra Tips for Bread Magic
Want it richer? Add a teaspoon of olive oil to the dough for a softer crumb.
Need it egg-free? This recipe naturally is — just rely on the starter for lift.
Flavor boost? Stir in a pinch of rosemary, thyme, or sugar-free honey for a twist.
Add crunch: Toss in sesame seeds or oats on top before baking for texture.
Make it a treat: Serve with a spread of avocado or a drizzle of olive oil for a filling meal.
🥡 Storage & Make-Ahead Tips
This bread stores well in a paper bag or cloth for 3-4 days at room temp to keep the crust crisp, or up to a week in the fridge.
Want to freeze? Shape the dough into a loaf, freeze on a tray, then store in a bag. Bake straight from frozen — add 5-10 extra minutes to the bake time at 220°C.
Or, freeze baked slices and reheat them gently in the oven at 150°C for 10 minutes for that just-baked feel.
Once you’ve baked this bread a few times, you won’t need a recipe anymore — just your starter, flour, and a craving.
