Sourdough Bread How-To


This is a follow-up to my post on making sourdough starter.  Let's just jump right in, shall we? From Starterlandia to:


Before you begin making your dough, test to see if your starter will be able to adequately leaven your bread. You can do this by filling a cup with water, taking a spoonful of starter, and dropping it into the water. If it's time to make bread! If it sinks, well, not to worry! You can either go ahead and see what kind of loaf your starter produces, or give it a few more days to mature. Wabi-sabi, yo!

Another thing to note: generally wetter doughs produce a crumb (the inside of the bread) with bigger holes, while drier/firmer doughs with less hydration have a denser crumb. Put in more or less water or flour to your liking. One thing to note, however, a dough that is too moist might not rise properly in the oven (in my experience).

Let's do this:


  • Large bowl
  • Dutch oven or oven-safe pot with lid
  • Large spoon or Danish dough whisk (optional but so useful!)
  • Bowl scraper (also optional but incredibly helpful for removing the dough from the bowl and cleaning up your work surface)
  • Flour shaker (optional too, I use this to sprinkle flour on my work surface. This is definitely the least important of my optional tools)


  • 3 1/4 (wetter dough) to 3 1/2 (drier dough) cups all-purpose flour (you can also use 1 cup wheat and 2 1/4 to 2 1/2 cups all-purpose)
  • 1/4 cup sourdough starter
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups purified water (I just use tap water that's been left out over night so that any chlorine can evaporate)


1. In a large bowl mix together water and sourdough starter, stirring until the starter is totally dissolved in the water.

2. Next, add flour(s) and salt to the solution and mix to combine. The dough should be tacky but not too moist. If it is, add more flour. Cover with a towel, saran wrap, or a bag. Let sit for 18-24 hours.

3. Heavily flour your work surface and your hands. Place your dough in the center of the flour and gently spread it out across your surface. Sprinkle a wee bit of flour atop it. You want to fold the dough into thirds on top of itself and then in half again until it forms something of a ball. Wash and dry your bowl, then turn it upside down and use it to cover your dough. Let it rest for 15 minutes. 

4. Uncover the dough and flour the bowl. Transfer the ball of dough (seam side down) into the bowl. Cover with a kitchen towel, saran wrap, or a bag. Let rise for 2 hours (it's okay if you let it rest longer but don't leave it too long). The dough should grow and when you poke it with your finger, it should not spring back quickly.

5. After an hour and a half of rising, pre-heat your oven to 450 degrees and place your dutch oven or pot (with lid on) inside the oven to pre-heat as well. After thirty minutes, carefully remove your hot pot from the oven, sprinkle flour in the bottom of the pot, and gently place your dough inside (seam side down again). Add a couple slits to the top of the dough to make it pretty, sprinkle with a touch more flour, and cover again with the lid quickly. If you want the dough to have a smoother finish, skip the sprinkling with flour and instead use a brush dipped in water and lightly coat the surface of the bread.

6. Put the pot back into the oven. Bake for 30 minutes at 450 degrees. After the thirty minutes, remove the lid and bake for an additional 15-25 minutes until the loaf is lightly browned on top.

 7. Remove from the oven and place on a cooling rack for an hour or so. Enjoy!


A Starter is Born


I've been on a bread baking bender (alliteration, yes!) since my brother and his girlfriend visited a couple weeks ago and we made the most delicious no knead loaf. I made olive bread and yogurt bread and rye bread. But I had a hankering for something more...something sour. I began researching sourdough culture creation methods and got to mixing!

One week later, on Monday, January 26, 2015, my sourdough starter was born. I called her Penny! 

It's been a couple weeks since I baked my first loaf with Penny (which was a huge success) and I am pleased to report that she's still going strong! We've also been through some up and downs, but the good news is I've learned from my mistakes and experiments and even developed a set of best practices!

As a means of remembering how I got to where I am now (my memory is so poor), and also wanting to spread the knowledge, I thought I'd write a few posts on sourdough bread making. I am obviously no expert, but I do have some tried and true tips and tricks under my belt. 

Warning! I am a wabi sabi baker! I don't own a scale (though it's on my list) and I like to experiment (with sometimes disastrous results). If this style of baking will make you nuts you may not want to read on past the starter recipe. Cheers!



The first stop on the sourdough bread making journey is Starterlandia! Here we will develop the cultures that will make our bread rise and also taste so good.

The recipe I followed to make Penny is adapted from Breadtopia and produced a healthy happy white flour starter in just 5 days. I used a small pyrex storage container and covered it lightly with the lid so that it could breathe but not breathe super well, if you know what I mean.


  • 1 can unsweetened (meaning no sugar added) pineapple juice - I just bought a can of pineapple rounds and poured off the juice
  • All-purpose flour (you'll need a bunch of this to make bread anyway so just buy a bunch)


  • Step 1. Mix 3 ½ tbs. all-purpose flour with ¼ cup unsweetened pineapple juice. Loosely cover and set aside for 48 hours at room temperature (I put mine on top of the fridge). Stir vigorously 3x/day. 
  • Step 2. Add 2 tbs. all-purpose flour and 2 tbs. pineapple juice. Loosely cover and set aside for two days. Stir vigorously 2-3x/day. You should see some bubbles a-bubbling on day 2. If you don’t, you may want to toss this and start over.
  • Step 3. Add 5 ¼ tbs. all-purpose flour and 3 tbs. purified water. Cover and set aside for another 24 hours.
  • Step 4. Pour the starter into a large jar (I'm using a large wide-mouth mason jar with a plastic screw top). Add ½ cup whole wheat flour and 1/3 cup purified water. You should have a very healthy sourdough starter by now. Yay!

Above are images from Step 4: bubbles a-bubbling, pouring into the large jar (I totally missed the top at first since I was trying to take pics at the same time - whoops! - starter everywhere! 

The day after I transferred the starter to the larger jar (Step 4) I fed it in the morning and then let it hang out to double in size. But when I checked in on it a few hours later I found that it hadn't grown much. Thinking this was because of how cold the house was--the jar was cold to the touch too--I put a warm heat pack around it (see image above). This did the trick and slowly but surely it grew to nearly twice its size! If it doesn't double in size in the few days after Step 4 do not be disheartened! Just keep feeding it regularly, notice the way it smells and its consistency, and the temperatures it is exposed to throughout the day (happy starters live between 65 and 75 degrees apparently, though mine has certainly weathered below 65 degree temperatures).


Here's my daily non-refrigerated maintenance routine (2x/day - once around 9am and once in the evening around 9pm) adapted from King Arthur Flour:

  • Pour out all but 1/2 a cup of starter (the starter you dispose of can be used for scones, pancakes, etc. apparently, though I have yet to try this).
  • Add 1/2 cup flour.
  • Add a little more than a 1/4 cup but a little less than 1/2 cup water (you'll find the balance!).

Some things to note about sourdough starter:


Smells are a part of the fermentation process! Yay! But what should you do when your starter smells like overripe apples? What about if it smells like nail polish remover? These are real questions that have asked the internet.

  • Smells like sour dough. The answer to this one is obvious. You are doing the right thing. Keep it up!
  • Smells like over ripe apples. The consensus of the internet is that your starter is hungry! Feed it! A faint aroma of overripe apples even after feeding is okay and the taste won't come through in your bread.
  • Smells like nail polish remover. The internet was split on this one. One camp says that the bad bacteria have taken over and caused your starter to stink like crazy. There is no saving it. Start over. The other camp, which I listened to, said it's probably hungry and the hydration levels may be out of wack. Feed it and try giving it more/less water. See what happens! 


Consistency in this case means hydration levels and ratios of starter to water to flour. If you don't have a scale like me, a good rule of thumb is that the weight of 1/2-2/3 cups water is equal to 1 cup flour. This will come in handy when you start to play around with hydration (percent of water compared to flour). A 100% hydration starter means that the weights of flour to water are equal. 50% hydration means half the weight of water compared to flour. More hydration obviously means a more liquid starter. 

I have played around with hydration levels with both good and bad results. I read online that firmer, or less hydrated, starters produce a more sour dough and since I wanted really sour bread I thought I'd give that a try. Reducing my starter to 50% hydration however made it very mad and after a few days it smelled like nail polish remover. Worried, I split the starter in two and ran an experiment. I returned one of the starters to 100% hydration and the other to around 75-80% hydration, still feeding both 2x/day by removing all but 1/2 cup starter and then adding water and flour. After a few days the 100% starter returned to its healthy sour smell. The other starter smells less like acetone now and more like fermented apples but not strongly. I have only baked with the 100% starter so I don't know how the other one will behave when put into dough.


That's all for now folks! Next time we'll head to the next stop on the sourdough bread making journey: Breadville! All aboard!