My best sourdough recipe (also perfect for beginners)

I bake this bread often. Very, very often. And there is a reason for that.
It’s simple but still so tasty. I never get tired of it.
The key to success is a mature starter and to let everything take its time.

sourdough starter
Sourdough starter

The time required to bake this bread is at least 7 hours, but most of the time it manages itself. You can drink a glass of wine or maybe three, move the lawn, do some cross training or whatever you prefer between the different moments.
You don’t need any fancy equipment for this recipe. Just a pair of big bowls, a spatula, a kitchen scale and maybe a bench knife or scraper.
I will give you a complete list later on.
You don’t have to knead the dough either. At least don’t much. You only have to fold it a couple of times. So if you are a bit lazy, this is the bread recipe for you. I promise it is much easier than kneading.

It doesn’t have any prominent taste, so it suits to all kind of food.
You can change the recipe to get the flavor you want. It’s the perfect all-around bread. Did I say it was a no-knead bread?
OK, let’s start.
You need the following.

Two medium sized kitchen bowls.
Two kitchen towels to line the bowls.
One large mixing bowl.
A bench knife.
A kitchen scale.
Two big plastic bags.
800 g wheat flour (11.5% protein content).
50 g rye flour.
25 g sea salt.
300 g mature sourdough starter.
550 g water.
An oven with two plates.

Is the kitchen scale necessary? No, not really. But I urge you to buy one if you don’t have one already. Measuring with cups and scoops is very inaccurate. You don’t have to buy anything expensive. There are scales on Amazon for less than ten bucks. They will probably do the job.
If you still don’t want to buy a scale you can try the following:

5.5 cups wheat flour.
0.5 cup rye flour.
2.3 cups water.
4 teaspoons salt.                                                                                                                                                                                                1.5 – 2 cups mature sourdough starter.

Mix the flour, sourdough starter, and water. Wait with the salt.
You don’t have to overdo it. Just make sure that all the flour is hydrated.


Cover the bowl and store somewhere warm for an hour.

Sprinkle salt over the dough and start to fold it in the bowl. Grab the dough and pull it gently towards the center. Rotate the bowl a quarter turn before each fold. Wet your hands with water if the dough is sticking to your fingers.

Grab and fold


Eight times should be enough. Let the dough rest for 30 minutes.

Repeat the folding process and let it rest for 30 minutes.

Repeat the folding process one last time and let it rest for 60 minutes.

Lightly flour your work surface and dump out the dough. Divide it into two halves with your bench knife.

Turn each half of dough on the counter while pulling it towards you at the same time. This way you will form a circle with a bit of tension on the top. Let it rest for 10 minutes.


Add some more flour on your work surface. Flatten the dough rounds gently with your hands.
Fold one side against the other and repeat with the other.
Repeat the turning process until you get a circular form again.


Let the dough rest for a few minutes before you place it seam-side-up in a floured towel lined kitchen bowl. In the picture, I have put the dough in a proofing basket. Instead of forming the dough into a round shape, I have gently rolled it into an oblong shape. You may also notice that it’s placed seam-side-down. I do that sometimes instead of scoring it. The bread will then hopefully burst up in the seam during the baking process.


Place the bowls with your shaped doughs in plastic bags. It’s not enough to cover them with kitchen towels. The final fermentation will take a few hours, and there is a risk that the surface will dry out.
Placing the dough in plastic bags will prevent that.

Allow the loaves to rise until they have doubled in size. How long that will take is very hard to say. It depends very much on the surrounding temperature. For me, it usually takes 3 to 4 hours at normal room temperature.

Preheat your oven to 500ºF / 260ºC with two oven plates. One to bake the bread on and one just below.
Take out one of the loaves from the plastic bags. Cut a piece of parchment paper that fits over the top of the bowl. Place it on a pizza peel or a rigid piece of paper. Invert the peel and parchment paper and place it over the bowl. Flip the whole thing over and remove the bowl. Now your dough is resting on the peel with parchment paper. I have “stolen” this idea from Maurizio Leo’s page The perfect loaf which I highly recommend. Note that the following photos are from another baking session where I have used a bowl instead of the above basket. I have included the to show how I flip the dough onto the parchment paper.


You can also try to score the center of the loaf with a very sharp knife or a razor blade.

Now you just let the dough and parchment paper slide off the peel into the oven on the upper plate. Pour some water on the plate below. Use an oven mitt, so you don’t get burned. The steam from the water will help the loaf to rise and also give it a nice golden brown color.

Turn down the temperature immediately to 480ºF / 250ºC and bake for 30 minutes. I usually lower the temperature to 430ºF / 220ºC after 20 minutes. If you think the bread looks a bit pale, you can let it stay in the oven an additional 10 minutes without a problem.
When done, use your oven mitt and take out the bread from the oven.
Let it cool on a wire rack.
Turn up the temperature and repeat the process with the other loaf.

I think this is the perfect beginner’s bread. You don’t need a dough mixer or any other special equipment. After you have baked this bread a couple of times, you can try to create your own “best” sourdough bread.
Maybe you can replace som of the wheat flour with whole wheat. Or maybe increase the amount of rye flour.
You can also increase the fermentation time to obtain more flavor to your bread. You can do that by letting it rise in the refrigerator overnight. There are no limits except your imagination.
So, what are you waiting for? Grab some of your kitchen bowls and start baking. And please tell us about your baking adventure with a comment below.




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    1. Please tell me whether if I half the the ingredients portion will it have any effect on the final dough? Thanks for sharing info with your postings. Love it.

  1. Kindly share the recipe how to make sourdough starter . I am a real beginner learning to make a simple sourdough bread. Thank you in advance

    1. Hello, Jud. I don’t have anything written to share today. I’m working on an ebook that will describe how I mix and manage my starters, but I’m not ready yet. I will give it for free to all who sign up for my newsletter that I’m planning to start sending out in a near future.
      Meanwhile, maybe you can try the following recipe.
      Mix 2 cups of flour with 2 cups of water.
      Cover it and let stand at room temperature for two days.
      Add 1 cup of water and 1.5 cups of flour and mix it thoroughly.
      Let stand at room temperature for one day.
      Add 1 cup of water and 1.5 cups of flour and mix it thoroughly.
      Let stand at a warm place or room temperature for one day.
      Now, hopefully, you have a mature starter.
      Wheat starters can be a bit tricky. You can boost it with some rye floor. one or two tablespoons should be enough.
      You are always welcome to ask additional questions here, by mail or on Facebook.
      Good luck.

      1. Hi Tomas,
        Thanks for your blog – I’m really glad I discovered it! I’m a keen novice sourdough baker from Australia, and up to now have been using a rye starter. However, I’ve just read your advice to Jud, with suggested recipe for a new wheat starter, which I’m keen to try. How would you feed and maintain this starter once it is mature, please, and do you use white or wholemeal wheat flour?

        1. First of all, I’m so glad you liked my blog, Kay.
          When it comes to wheat starters, they can be a bit tricky as I mentioned to Jud. Mostly I use white wheat flour. But I also almost always add a small amount of whole rye, perhaps a tablespoon, to keep my starter in a good mood. I have tried whole wheat and that works as well. I use to take out my starter from the fridge the day before I’m planning to bake. I feed it with flour and water to 100% hydration. That means if you add 100-gram flour you should also add 100-gram water. The total amount should be the same as the amount required in the recipe. So if the recipe calls for 100-gram starter you should add 50-gram flour and 50-gram water. This way you always have a small amount of starter left to put back into the fridge. I rarely feed my starter between my baking sessions as I bake every week. If you don’t bake that often it can be a good idea to feed your starter with 1 or 2 tablespoons of flour and water once a week. I wrote a post about how to troubleshoot your starter two weeks ago. Perhaps you can find some valuable information there as well. Otherwise, just ask me if you have any further questions. I will do my best to help you.
          Good luck with your starter.

          1. Thanks, Tomas! When learning a new skill, one question answered bring others to mind immediately! So I thank you for your willingness to help. As Arnie says, “I’ll be back!” 😉

  2. The recipe calls for “wheat flour,” but that prompts me to ask: Did you use whole wheat flour for this, recipe or just regular wheat flour (all-purpose, perhaps, or maybe bread flour)?

    1. Hi, Kurt.
      For this recipe, I used regular wheat flour, not whole wheat. However, it’s also a flour with high protein content, so I would say It’s a bread flour.

  3. I used white-wheat flour and they are much darker than what is pictured. I’m guessing you used an AP flour. Also, did you score right before the oven? Thank you.

    1. Hi, Mandy.
      The flour I have used is classified as a bread flour. However, the protein content is not that high, only 11.5%, so calling it an AP flour is maybe more correct.I have realized that the bread flours here in Sweden a weaker than for example in US and Canada.
      I always score just before it goes into the oven.

      1. Thank you! Although my rolls didn’t rise as much, they have a wonderful hearty texture. I will definitely try again with a different flour.

  4. Hello, can the starter be prepared with whole-wheat and spelt flour? Is rye flour really crucial in the sourdough? Thanks

    1. Hello, Tedi.
      Sorry about the late reply. No, rye flour is not crucial at all. You can use whatever starter that works best for you as long as it’s lively and mature. Whole wheat works fine. I have to admit that I don’t have much experience with spelt. But I can’t see why it should cause any problems.

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