Simple Sourdough Recipe: The Best Method for Busy Mamas

by Heather

Updated 07/30/2020 – Hydration lowered to 75%

The first few times I made sourdough, I followed the Tartine cookbook precisely. It worked wonderfully the first time, so why mess with success? Then, after moving to Colorado at 5,600 feet, I tried the same Bay Area recipe only to be met with failure. In retrospect, I now know that the hydration wasn’t high enough and the overuse of flour turned my once-successful sourdough into dense lumps, but I had no idea what I was doing wrong at the time.

I learned about increasing hydration percentage from a workshop I took at Raleigh Street Bakery with David, the owner of RSB. His recipe uses up to 100g more water more than Tartine calls for, and in lieu of flouring the work surface, he rubs it with water, increasing hydration even more. This is beneficial at 5,600 feet because the air and flour are more dry than at sea level.

In the recipe below, I use measurements that work great at and around sea level. For those living at high altitude, I recommend several adjustments and you can find those here:

How to Make High-Altitude Sourdough Bread (2021)

The beautiful thing about cooking and baking is that your recipes become adaptations, whether or not you’re aware of it. Even after using a recipe for the first time, your mind – consciously or subconsciously – decides what it liked and didn’t like, and what it would do differently next time.

As such, my recipe changes all the time.

This is how I came to have my current sourdough recipe. Through a lot of trial and error with measurements, techniques, fermentation time and equipment, I’ve found a groove that works for me. I’m quite sure this will continue to evolve, so as it does, I will update the recipe here as well.

To help me adjust my methods, I always take notes with every bake. This way, if I loved my results, I can go back and copy exactly what I did. Conversely, if my bread comes out flat or dense, I can look at what I did differently and make changes based on my notes.

It’s critical to keep notes as you mix and bake! To help you, I’ve created a FREE downloadable PDF for you to take your notes on.

Click here for your FREE Sourdough Notes PDF download!

CLICK HERE to check out the Sourdough for Busy Moms video course

Sourdough Bread: The Science

When people think of bread, they tend to think of that which uses commercial, or quick rise, yeasts. However, this type of bread has only existed for just over 150 years.

Sourdough breads are made with wild yeasts and bacteria. Three basic ingredients – flour, water, salt – come together in a beautiful symbiotic rhythm to raise the bread naturally, as has been done for thousands of years. The yeast and bacteria that exist on the flour grain and on the baker’s hands get kick-started once the water is added. They begin digesting the flour, and a by-product of this digestion is carbon dioxide (CO2). The CO2 creates bubbles in the dough, which gives the bread its rise and crumb. Some bacteria even digest gluten which creates lactic acid, lowering the pH and bringing the sour to the sourdough. (An interesting side note: many people who are gluten-sensitive are able to eat sourdough with no digestive issues – this is due to that breakdown of the gluten protein, making it gentler on sensitive stomachs.)

Sourdough Bread: The Basic Process

To begin, you need a starter. This is something you can either make yourself from scratch or receive from someone else. If you don’t want to make it from scratch, I suggest reaching out on social media (Nextdoor is a great way to find a starter!) and simply ask: “Does anybody have some healthy, active sourdough starter I could have?”

If you can’t find one, you can make your own. It’s fun! Click here to see How to Make Sourdough Starter in Six Easy Steps.

Once you have a starter and it’s healthy and active, you add warm water and flour to make a leaven. This sits out for 8-12 hours, and then it’s time to make your dough.

To mix the sourdough, simply add your leaven to some water and add the flour. It must rest after mixing, and this is called the autolyse. This allows the flour to fully absorb the water, to activate enzymes, and to begin converting the flour into simple sugars. It’s a hugely important step, one that takes about 30 minutes, but some folks autolyse for up to two hours or more.

After the autolyse, the salt is added. Salt adds flavor to the sourdough, and gives the dough structure, improving its ability to hold on to the carbon dioxide. It also slows fermentation, which is why it’s added after the autolyse. The salt (and a little more water) is incorporated into the dough completely, then the dough rests for 30 minutes.

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Now begins the series of folds. There are countless techniques for this, and it comes down to preference. Personally, I prefer to leave my dough in the bowl as opposed to dumping it onto the counter. This makes far less mess and makes the folding steps simpler. I do a total of three or four folds, each resting for 20-30 minutes in between.

Now the dough sits pretty for 1.5 – 2 hours. This is called the bulk fermentation, and the gluten is allowed to relax, and more complex flavors are developed. After this stage, your dough will be larger and lighter.

The dough comes out onto the counter and is divided and pre-shaped. The loaves rest again for 30 minutes, then they go through their final shaping and are placed into baskets.

Now the dough goes through its final fermentation. This can either happen at room temperature just before baking, or in the fridge overnight. I prefer to do cold-proofing in the fridge overnight because it works better with my schedule, and I recommend it if you have kids. It’s less time in the kitchen per day, which is ideal. You’ll learn more about choosing a two-day versus a three-day process shortly.

When you’re ready to bake, the oven is preheated with the cooking vessel inside. Once it’s good and hot, the dough is flipped out of its basket, scored, and it goes into your pan. Your vessel must have a tight-fitting lid, like a Lodge cast-iron combo cooker, a Dutch oven, or the Challenger Bread Pan. The key to a golden crust that isn’t dry and over-baked is moisture. Commercial ovens have steamers that can maintain humidity within the oven, but home ovens don’t have that capability. In fact, home ovens are designed to remove humidity. The lidded vessels work because the steam that is released from the first few minutes of baking becomes trapped and surrounds the dough as it bakes.

A note about scoring: a nice deep score that is continuous around the dough, like a square or half-circle, allows the dough to rise upwards, creating an impressive looking loaf. Small, tight scores won’t allow the upward rise and will instead create a loaf that is shorter and more compact, and the loaf will likely “self-score” (aka, burst open) somewhere. Deep scoring is recommended and is achieved by holding your blade at a 45° angle and doing deep, swift cuts.

The lid of the vessel is removed after 30 minutes, and the loaf continues baking for another 15 minutes. It comes out of the oven and is tipped onto a cooling rack, where it crackles and snaps as it cools. It must cool for an hour or more before slicing.

Those are the basics of sourdough, in a nutshell!

Remember, the recipe looks long and intense. Don’t let this scare you! The whole process is done over three days, which makes each individual day a piece of cake. See the whole process broken down here:
Day 1: Leaven Day
Day 2: Prep Day
Day 3: Bake Day

All the best and happy baking!

Oh, and by the way, if you’re looking for some more help understanding hydration, click here to check out The Beginner’s Guide to Sourdough Hydration.

And don’t forget I have a whole page of resources available to help you in your sourdough journey – click here to find it!

Bake better sourdough with these tips

Simple Sourdough Recipe: The Best Method for Busy Mamas

This is the recipe for sourdough that I'm currently using at home when I bake for my family. I recently reduced the hydration in this recipe from 80% to 75% to make it easier for beginners, but feel free to reduce it even more to 70%! Do what works best for YOU. I am constantly learning from my bread, which means the recipe changes and evolves with each lesson learned. The recipe looks intense, but it is broken down over three days – each day is really simple! Give it a shot and let me know your results!
To make sourdough, you must have a digital scale. All measurements are done in grams and this is to ensure continuity. Converting to cups will not work. As an example, a cup of sifted flour would weigh far less than a cup of unsifted flour, so depending on your technique, you may end up using too much or too little of an ingredient. True bakers measure by weight.
You will notice that all mixing is done by hand. This is for two important reasons: to introduce even more wild yeasts and beneficial bacteria into your dough, and to help you learn what a good dough should feel like. Eventually you will know when your dough is ready just by using your senses: sight, smell and touch. Don't be afraid to get your hands in your dough!
4.9 from 19 votes
Prep Time 45 mins
Cook Time 45 mins
Resting Time 1 d
Total Time 1 d 1 hr 30 mins
Course Appetizer, Breakfast, Brunch, Main Course, Side Dish, Snack
Cuisine American
Servings 3 boules


  • 200 grams Leaven see post, Make Heavenly Leaven Like Your Local Baker
  • 750 grams Warm Water (80°F) reserve 50g
  • 900 grams All-Purpose Flour or Bread Flour
  • 100 grams Whole Wheat Flour
  • 22 grams Salt fine


Day One – Leaven Day

  • Before bedtime, build your leaven. Weigh 100 grams of lukewarm water in a mason jar and add 50 grams of your healthy, active starter, which you fed this morning (8-12 hours ago). Don't use freshly fed starter, it is not mature enough. 
    Weighing starter to make leaven on a digital scale
  • Screw the lid on the jar and shake to incorporate the starter. Open your jar and add 50 grams whole wheat flour and 50 grams white flour (all-purpose or bread flour). Stir with a butter knife or spatula until all flour is incorporated.
    Shaking starter and water to incorporate
  • Place the lid lightly on the jar – don't screw it on! – and leave on the counter to ferment overnight.

Day Two – Mix Day

  • Place your mixing bowl on the scale and weigh 700g of the water (save 50g) and 200g of your leaven. Using your hand, incorporate the leaven a bit by squeezing it through your fingers. Save the rest of your leaven to use in discard recipes!
  • Add both flours and mix together with your hand. Mix until you don't see any more dry flour in the bowl. The dough will become sticky, so it's useful to keep one hand clean. Dunk your clean hand in water, and remove the sticky dough from your other hand. Then dip your dough spatula in water and scrape the edges of the bowl, making it as clean as possible.
    Sourdough dough after initial mixing
  • Cover the bowl with a clean kitchen towel or plastic and let the dough rest for 30 minutes. This is called the autolyse, which allows the flours to absorb the water, activating the enzymes which begins the gluten development. This step is critical and cannot be rushed.
  • After the autolyse, sprinkle the salt over the dough and then add the remaining 50g of water. Poke your fingers into the dough to press some salt deep inside, then fold over itself about a dozen times or so to incorporate the salt. Cover the bowl again; the bulk fermentation has begun. Set your timer for 30 minutes.
    Sourdough dough before adding salt
  • The bulk fermentation takes four hours. During the first two hours of the bulk fermentation, the dough must be folded four times, or every 30 minutes. This is similar to kneading but is much more gentle to preserve the natural gases that become captured in the dough, and is much easier on the baker.
  • To fold the dough, first imagine your bowl as a compass: the edge furthest from you is north, the right edge is east, the closest edge to you is south, and the left edge is west. Dip your hand in water and reach under the dough at the east point. Grabbing it gently but firmly, pull the dough out to the east and then fold it over itself toward the west. Rotate the bowl a quarter-turn, and repeat. Do this for each "corner" of your compass, then cover with a kitchen towel.
  • Set your timer for 30 minutes, and repeat the process three more times.
  • Your dough now gets to rest, covered and untouched, for 1 1/2 – 2 hours. During this time, flavor and strength is developed, so don't rush this step.
    Aerated sourdough dough
  • After the bulk fermentation, pull all the dough onto a floured work surface using a dough spatula. With your bench knife, cut the dough into two or three even pieces (depending how many loaves you want, and how big you want them). Scrape the bench knife under one piece, and move it away from the other(s).
  • The pieces now need to be pre-shaped. Working with one piece at a time, pull the west side of the dough out and fold it toward the east. Then pull the east side out and fold it over and toward the west. Rotate your dough 90°, and repeat. Do the same for the remaining piece(s), then lightly dust with flour and cover with a kitchen towel. This prevents a skin from forming on the outside of the dough. Let rest for 30 minutes. This is called the bench rest.
  • For the final shaping, care must be taken not to deflate the dough. Gently rub off any excess flour – the top of the dough will become the inside of the loaf, so you don't want any extra flour inside. Just as in the pre-shaping, pull the west side of the dough out and fold it toward the east. Then pull the east side out and fold it over and toward the west. Rotate your dough 90°, and repeat. Flip the loaf so it is seam side down on your work surface, and using both hands, twist the dough as you tuck it under itself. There are great YouTube videos with different techniques for this, but the goal is the same: to increase the surface tension without tearing the dough. You'll feel the dough tighten as you do this. Repeat for the remaining piece(s).
  • Line your proofing baskets or medium-size bowls with basket liners or clean linen kitchen towels. Lightly dust them with rice flour (all-purpose works if you don't have rice flour, just not as well), covering the sides and bottom. This prevents the dough from sticking when you flip it out. Lift each piece of dough with the bench knife and flip it gently into the basket, so the seams are facing up.
    Sourdough proofing
  • Now begins the final rise. You can cover the loaves and leave them on the counter for 3-4 hours if you'd like to bake today. However, what I recommend is using your refrigerator to slow the final rise so you can bake in the morning. This is called cold-proofing. To do this, slide each basket into their own plastic grocery or produce bag, and place in the fridge overnight. The plastic is used to prevent fridge odors from absorbing into the dough. The dough will slowly rise over 8-12 hours.

Day Three – Bake Day

  • In the morning, put your baking vessel and lid in the oven and preheat to 500°F. It's ideal to let your oven sit at 500°F for 10-15 minutes beyond the preheating phase, so your baking vessel is screaming hot. When it's ready, remove a basket from the fridge.
  • Take a minute to get your things ready: Prepare a square of parchment paper on a thin cutting board, bring the flour close by, and have your bread lame (or razor blade) ready to go.
    UFO Lame for Scoring Bread
  • Place the parchment square on the basket, place your hand on top, and gently flip the dough out into your hand. Place the dough on the cutting board. Dust the dough with flour and lightly rub it around the sides and top.
  • Holding the lame at a 45° angle, score your loaf. This takes practice. Hold the cutting board with one hand as you slice the furthest corner of the blade into the dough. The easiest and most effective scores are a deep line about an inch or two from the bottom, running half the circumference of the dough, or a simple square.
  • Wearing heavy duty oven mitts, pull out your oven rack and remove the lid from your baking vessel. Working quickly but carefully, transfer the dough into the pan by holding the cutting board over it and pulling on the parchment. Replace the lid, reduce the oven temperature to 475°F, and set the timer for 30 minutes.
  • When the time is up, carefully remove the lid from the pan and continue baking uncovered for 15 minutes.
    Removing cooker lid
  • When the loaf is done, transfer it to a wire cooling rack. If you don't have one, tip it on its side so air can circulate around the bottom. To test doneness, knock on the bottom of the loaf: it should sound hollow. Allow it to cool for at least an hour before slicing so it can cool completely. Hot bread does not slice well.
    Sourdough cooling on the cooling rack
  • Set the oven temperature back to 500°F, and put both pieces of your baking vessel back in the oven. Let these heat for 10-15 minutes, then repeat above steps for your other basket(s) of dough. Congratulations, you just made sourdough!
Keyword Sourdough

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Laurie W September 11, 2019 - 5:46 am

5 stars
I just took the lid off my cast iron, so my first loaf can bake for another 25 minutes.
My house smells heavenly, even Leavenly!
Do I really have to wait to eat my bread?
It looks so good. Thanks for the tips, this is the first time I have made sourdough and had it turn out.

Marilyn Jean Broda October 26, 2021 - 5:26 am

5 stars
My levan bread turned out great. I followed the recipe but because it called for 3 boules I divided it by 3 and it was perfect. My crust was harder then we like so I how can I change that? I will make this again, a little different then how I used to making it. Thank you!!

Heather November 6, 2021 - 4:25 pm

Try placing an ice cube or two into the Dutch oven right after you put your dough inside! The additional steam should help soften that crust.

Richard March 6, 2020 - 8:48 pm

5 stars
Incredibly helpful and this came out so wonderful. I never thought I could do this but you proved me wrong!

leavenly March 7, 2020 - 6:24 am

Wonderful! I’m so happy for you!

Jaime March 7, 2020 - 8:40 am

5 stars
Amazing recipe!

leavenly March 7, 2020 - 3:13 pm

Thank you!

Top 5 Kid-Friendly Baking Ideas During COVID-19 — Leavenly March 16, 2020 - 4:24 pm

[…] Check out my current sourdough recipe here. […]

How to Make Sourdough Starter in Six Easy Steps — Leavenly March 17, 2020 - 5:18 pm

[…] your starter is good and strong, head on over to My Go-To Sourdough Recipe – let’s start baking some […]

Emma April 3, 2020 - 12:16 pm

5 stars
This is the best sourdough recipe! The bread was so airy and delicious. So worth the wait time. Thank you!

leavenly April 3, 2020 - 1:04 pm

Wonderful news! Thanks for taking the time to review my recipe!

Shayna Varnedoe April 3, 2020 - 4:08 pm

5 stars
Hi heather! I baked my first loaf today. I don’t have the proper tools yet so I had to rig a few things. But with your website and starter I made delicious bread! And I was still able to work and home school. Your website and directions are very well done, and I have already gotten some word out to others that are interested in baking bread. If you need blog topics, it would be helpful to have a useful tools post, or your favorite baking tool. Also have you ever done rye sourdough? Thanks!

leavenly April 3, 2020 - 8:56 pm

Hi Shayna,
I’m thrilled you had such good results and thank you for the review!
I appreciate the ideas for blog posts! Just so you know, I do have a free download called 10 Essential Tools for Baking Sourdough which you can find on my resources page.
There are also lots of other kitchen tools and cookbooks on my resource page as well – I recommend taking a look!

Ina April 5, 2020 - 8:45 pm

5 stars
This was my 1st attempt at sourdough bread, & my loaves turned out SO AMAZING that hubby busted out the ‘good’ olive oil & we inhaled almost 1/3 of the loaf ourselves! LOL! I scored the first loaf with a professional looking square, & made the 2nd into a fun smiley face. =) THANK YOU for your clear & detailed instructions – I can’t wait to make these again!

leavenly April 6, 2020 - 1:59 pm

This is so wonderful, Ina! I’m glad you had success and that you found my recipe helpful. I hope you continue to bake regularly for your family – it sounds like your husband sure enjoyed it! 😉

Meghan April 6, 2020 - 3:35 pm

5 stars
I followed this recipe exactly for my first attempt at sourdough and my loaves came out perfect. It’s always nice when the finished product looks exactly like the photos in the recipe! Not only did I find this three-day process to be very enjoyable, it was also easy to work into my busy life. I really appreciated the level of detail Heather went into as it made the process for a first timer somewhat foolproof. The sourdough is incredibly delicious – so much so that after baking today my husband has asked that I start the process again now! I can’t wait to make this on a weekly basis for my family to enjoy!

leavenly April 6, 2020 - 4:21 pm

Thank you so much, Meghan! I really appreciate your review. Best of luck baking in the future, keep it up!

Kelly April 13, 2020 - 4:58 pm

5 stars
To say I was nervous to bake my first sourdough loaf is an understatement. However, I followed this recipe and I was so successful. I can’t wait to do it again. My second loaf looked better than the first, but only because I scored it better. What a great confidence boost…along with being DELICIOUS. Thank you so much.

leavenly April 14, 2020 - 3:29 pm

That’s great, Kelly! I’m happy to hear of your success and I wish you many more in the future. You’re a sourdough baker! 🙂

Six Easy Ways to Bake Sourdough for Busy Mamas With Kids — Leavenly April 17, 2020 - 3:53 pm

[…] I personally prefer the three-day method. I find that it’s much easier to do it this way with kids, but mine are young and more demanding of my time. I feel pressure when doing the two-day method. For example, if I make my leaven at 7:00am, it can take 8-12 hours to be ready to bake with. This means I’m looking at mixing my dough anywhere between 3:00pm and 7:00pm. Well, late afternoon mixing doesn’t work for me. My kids are waking up from their naps, demanding milk and snacks, I’m trying to get dinner ready, the kids need baths, and my kitchen is probably a war-zone – so the whole situation just stresses me out. Plus, sometimes the leaven isn’t even done at 12 hours; don’t even get me started on staying up until midnight to mix bread dough. […]

Jessica April 18, 2020 - 10:52 pm

5 stars
This is the most consistent sourdough recipe I have ever made. I have been using this recipe for a couple of months and it always turns out perfect! I love that the steps are broken down over three days, making it totally doable with kids.

leavenly April 19, 2020 - 7:11 am

That’s great to hear, Jessica! I like the three-day method best, too. Thanks for taking the time to review my recipe! Happy baking 🙂

5 Best Sourdough Recipes for 2020 (Simple & Easy to Follow) — Leavenly May 17, 2020 - 2:44 pm

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Anita H. June 14, 2020 - 9:55 am

5 stars
I made this recipe with bread flour because I planned on making pizza from it. It turned out better than any Home baked pizza I have ever made, and I have tried many recipes in search of the perfect one, and this is it! Light, crews and crispy. I highly recommend this recipe.

Amy L October 29, 2021 - 7:32 am

Hello there,
First up, I have a belly full of delicious sourdough english muffin, so thanks for that!
My discard recipes work well, but my bread has been disappointing so far. And since the muffins have become a staple, the spark finally went off and I decided to try your bread recipe too.
My query. On day 2 there is ~ 5.5-6 hours of activity. Am I better of shifting that earlier or later in the day? So I guess more leaven time before mixing, or more overnight fridge time? I’m lucky enough to have pretty flexible days, and find my self overthinking this!
Many thanks

Heather November 6, 2021 - 4:43 pm

Hi Amy!

What I like to do is build my leaven right before bed, so it’s ready first thing in the morning (but every starter is different, so keep that in mind). I usually wrap up my day around 2:00 or so, with the loaves in the fridge, then bake first thing the next day.

You really just have to base your Day 2 on whenever your leaven is ready!

Hope this helps 🙂

Sara D July 30, 2020 - 4:48 pm

5 stars
So happy to have found your recipe. Simple, thorough and easy to follow. Once the starter was established, it has been a delight to regularly treat myself (and other lucky recipients) with fresh home baked bread. I have found that I am able to ‘wing it’ with some parts of the process or maybe it’s just ‘tweaking’ it! I find that the better shape and crumb seems to be when the dough is not so wet.. but all round.. sensational. Thank you for your time and effort in putting this all together for others to enjoy.

leavenly August 4, 2020 - 3:05 pm

Hi Sara,
I love that you’re baking bread regularly! Sourdough is all about the “feel”, so if you’re already making tweaks and following your gut, you’re doing it right! Congratulations and happy baking 🙂
PS – Come join us on the Sourdough Mamas Facebook group!

Sher September 13, 2020 - 1:57 pm

Can I cut the recipe in half?

leavenly September 15, 2020 - 9:22 am

You absolutely can! It will make one large loaf that way. If you cut it in thirds, it will make one regular loaf. 🙂

Lizzie September 16, 2021 - 7:27 pm

So to half recipe this includes half starter and leaven also right? So 50g water, 25g active starter and 25g of each flour to make leaven, with 100g leaven used in recipe? Thanks 🙂

Heather November 6, 2021 - 4:19 pm

You got it!

Kristin November 17, 2020 - 5:39 am

4 stars
I love the day to day steps – so easy to plan around. I like a little more WW flour in my bread. Do you have any recommendations (or other recipes) for increasing the WW ratio?

leavenly November 17, 2020 - 8:45 pm

Hi Kristin great question! You can play with increasing the ratio of whole wheat flour slowly. I would go by increments of 25g; for example, instead of 900g white and 100g WW, you could do 875g white and 125g WW and see how you like the result. If it’s nice, increase again, and again, until you’re satisfied with the amount of WW flour. A word of caution though: WW flour absorbs more water than white flour, so eventually you’re going to also have to add more water to your dough. When you sense that it’s time, I would increase the water by increments of 25g as well. Don’t be scared to do this experimentation – the ingredients are cheap and the results are always delicious, even if they’re not pretty! Best of luck. I hope this helps!

Kristin May 28, 2021 - 1:24 pm

Thanks for such a great recipe with fool proof steps. This is now on regular rotation in my house! I think I’ve locked down my favorite ratio – 50% WW flour, 25% AP flour, and 25% bread flour (sometimes WW bread flour). This ratio seems to give me both the flavor and texture I love. I add ~50g of water for the increased WW flour. I appreciate your encouragement of experimentation.

Heather June 25, 2021 - 10:01 am

I love that you’re experimenting, Kristin! You are embodying the spirit of sourdough baking and I hope you keep trying new things!

Virginia December 5, 2020 - 8:13 am

I’m a newbie at this! Do you stir your starter before you measure or weigh when making the bread , or just pour off the required amount. The top is all frothy but the bottom isn’t. Is it better to mix all the froth in?

Heather December 8, 2020 - 12:00 pm

Hi Virginia, it’s okay to pour off the required amount! No need to stir first. 🙂

Bryan January 2, 2021 - 8:12 am

should have probably posted this question earlier, as today is my mix day, but here goes! On baking day, how long should the dough be out of the fridge before hitting the pot and into the oven? Does it need to come to room temp, or can it go straight to the Dutch oven once heated? Thanks!!

Heather January 9, 2021 - 9:13 pm

Hey Bryan! I recommend pulling the bread from the fridge, immediately scoring it and tossing it into the oven 🙂

Bryan January 28, 2021 - 11:32 am

Thanks for the reply; I actually saw that fact as I was re-reading the directions that morning, and FYI, the 1st attempt came out absolutely stellar!!!
There is one thing I am now curious about moving forward. This recipe was a bit too “whole Wheat-y” (if that is even a word), and I am curious about moving towards what I’m more used to in sourdough. I guess the best I can describe it would be the San Francisco style. Would using a White Whole Wheat flour get me different results? Or do you have any other suggestions for what I think I’m looking for?

Heather February 1, 2021 - 3:45 pm

Hi Bryan, I’m glad your first bake came out so great, you should be proud! You could try a bake with white whole wheat flour and see how you like it, but it’s still a whole wheat flour. You may want to play around with 100% white flour. If you removed the whole wheat flour from this recipe and did 1,000g bread flour, you may notice that it’s more wet. This is because WW flour absorbs more water than white flours do. To account for this, maybe withhold 50g of water in the initial mix, let it autolyse, then when you add the salt and water, go by feel and see if you need to add more water. Trust your hands and your instinct, you’ve done this before. Best of luck!

noelle January 7, 2021 - 6:06 pm

Curious about step 8, during the bulk fermentation time of 1 1/2 – 2 hours what is your room temperature?

Heather January 9, 2021 - 9:26 pm

We keep our house between 69-73*F depending on the season. If it’s cooler, I will mix my dough with warmer water, and sometimes even bulk in a slightly warm oven. I hope this helps!

Sherree January 25, 2021 - 11:00 am

About how many servings is each loaf? Do you know an estimate of calorie count for each loaf? Thank you!

Heather February 1, 2021 - 3:32 pm

Hi Sherree! Depending how thick you slice your bread, you’ll get around 10-12 slices per boule. I’m sorry I don’t have nutrition information for this recipe – at least not yet!

Allison White February 7, 2021 - 10:03 pm

I want to make this but I want to cut it into thirds since we can’t eat 3 loaves quickly enough. If you have 250 g of water instead of 750 g do you still reserve 50 grams to incorporate with the salt in step 4? Also can this be made with all bread flour instead of adding whole wheat flour too?
Thank you!

Heather February 16, 2021 - 11:11 am

Great questions! I would reserve about 20g water when dividing into thirds. You can use all BF but you may find it’s a little more wet this way; WW flour absorbs more water so I would add your water slowly and mix by hand until you get the consistency you’re used to!

Terry March 8, 2021 - 1:12 pm

I have a question about the leaven that you make in Day2, Step 1. You say, “Save the rest of your leaven – this is now your starter! Feed it as usual.” Why would you do this? Wouldn’t I just keep the original starter that had? I’m a newbie, so I’m a bit confused. Thanks for all the help!

Heather November 6, 2021 - 3:11 pm

You’re absolutely right and this needs correcting! I’m on it. Thanks Terry!

Jess March 30, 2021 - 4:32 pm

What size of loaf does this make? Can I use a 12″x7″ oval banneton?

Heather November 6, 2021 - 3:26 pm

I believe that’s larger than a normal banneton, so you may want to divide the dough into 2 instead of 3 pieces!

Cindy May 22, 2021 - 11:48 am

5 stars
I made a loaf last week using another recipe and it was weird. Too sweet and dense. So I needed another recipe. I studied many other recipes but in the end this is the one that made the most sense to me. I wanted one with all the steps, since some recipes take shortcuts. I made this one yesterday. I made a few mistakes along the way and I didn’t have any parchment paper or a linen cloth or a proofing basket but I found substitutions. For the parchment paper I used cooking spray and I sprinkled a little corn meal in the bottom of the Dutch oven. For the proofing basket I found a rattan basket in the garage and lined it with a cotton kitchen towel that had a tight weave and I dusted it with rice flour. I used a very sharp paring knife to cut the top. This loaf was an absolute triumph! I wish I could post a picture. Beautiful, airy crumb, chewy crust, perfect sour flavor. I would make it every day if I could. Thank you so much for the recipe!

Heather June 15, 2021 - 11:23 am

Love those substitutions, Cindy! Thanks so much for this review and your suggestions 🙂
Head on over to the Leavenly Sourdough Community on Facebook to share your photos with all of us!

Joyce Heng May 31, 2021 - 6:17 pm

4 stars
I have just started to make this bread and at D2. You mention D2 pt 1 this is your starter and start feeding. What is the difference between this starter and the orginal one I use in D1? Can I feed it 1:!:1 using bread flour only? The next time I want to bake again must I use this starter and start all over from D1 , adding wholemeal flour too?

Heather June 25, 2021 - 10:00 am

Hi Joyce, I’d love to help you but I’m not sure I understand the problem – can you clarify so we can troubleshoot this together?

Karis Duncan June 21, 2021 - 1:03 pm

5 stars
I wish I could post a picture!! I haven’t cut into the bread yet, but it looks beautiful! I wasn’t sure how big of a loaf to make and if the cook time changed depending on loaf size (which is probably does), so I kept the lid on for 20 minutes and took the lid off for an additional 13 min or so. Thanks so much for the easy to follow guide!!!

Heather June 25, 2021 - 9:52 am

Wonderful Karis, thank you so much for the comment! Congrats on the amazing bread!

Sarah July 12, 2021 - 9:35 pm

Hi Heather, I am curious about the 50g of leaven that you said should be left over for a starter. Do I add it to my original starter or do I start a new starter? Sorry for my confusion, Thank you

Heather July 13, 2021 - 12:59 pm

Hi Sarah, I believe what you’re reading is not about leaven, but the 50g of water that should be set aside to be added later. Sorry if it’s confusing to read! Also please let me know if I’m way off base in understanding your question 🙂

Sarah Mazur July 16, 2021 - 4:50 am

Thank you for your quick response. Here is the step that I am talking about….
Place your mixing bowl on the scale and weigh 700g of the water (save 50g) and 200g of your leaven. Using your hand, incorporate the leaven a bit by squeezing it through your fingers. Save the rest of your leaven – this is now your starter! Feed it as usual.
Only 200g of the leaven is to be used, so do I add the rest to my original starter?

Heather November 6, 2021 - 3:47 pm

I’ve changed the wording on this step, as it was a bit confusing. You can add the remainder to your starter, or use as discard, or throw away! Hope this helps 🙂

Gemma October 5, 2021 - 3:06 am

5 stars
Thank you so much for this amazing recipe Heather! This was my first attempt at making sourdough and although I struggled with the final steps the bread turned out really well and was delicious! Do you have any advice to stop the dough sticking to the cloth during final proving? Do you use a dry cloth or a damp one? Mine stuck so I had to re-shape the loaves just before scoring & putting into the Dutch oven and I was really worried I’d ruined them, I was so relived when I took the lid off and saw that I hadn’t! I have now purchased some proving baskets so when I try again this week hopefully the results will be even better!

Heather November 6, 2021 - 4:28 pm

COAT THOSE BABIES IN RICE FLOUR! Seriously, use more than you think you should. For the first few bakes. Eventually, you’ll “season” your bannetons so you don’t need to flour at all!

Good luck 🙂

Kelly October 11, 2021 - 10:01 am

5 stars
Hi Heather….thank-you for sharing your recipe. I have tried several different recipes over the last three years and in your recipe, I think I have found “ The One”!! . The recipe is both user-friendly as well as time-efficient!
I am hoping you might have some insight into a problem I have been having despite whichever recipe I use.
The top crust & inside of my loaves turn out just fine and my bottom crust LOOKS fine but when cutting, it is thick and tough. I must trim the bottom of each slice in order to eat it without having to gnaw on it like a caveman!
I bake in an enamel coated Dutch oven on parchment at whichever temp the recipe I happen to be using calls for.
I can’t figure it out. Do you have any ideas? Any insight would be welcome! Thank-you…Kelly

Heather November 6, 2021 - 4:27 pm

Hi Kelly!

Full disclosure: my bottom crust is always a bit thicker too, it’s just the nature of the beast. You should see my young kinds gnaw on it!

One thing you could try is to place a cookie sheet (or, if you have one, a preheated pizza stone) on the rack below the rack holding your Dutch oven. This deflects the direct heat, thereby preventing burning and overbaking. This may help, but if it doesn’t, please update me and we’ll try something else!

Kathryn Miller November 4, 2021 - 5:16 am

Hi Heather,

I’d like to make one loaf instead of 2, do I just measure half for each ingredient, including the leaven? Or can I make a leaven with 50 gms of starter, 50 each of flour and water.

Thank you!


Heather November 6, 2021 - 4:23 pm

Just measure half for each ingredient! So that would look like:
100 grams Leaven
375 grams Warm Water (80°F)
450 grams All-Purpose Flour
50 grams Whole Wheat Flour
11 grams Salt

Also responded to your email 🙂

Amy L November 5, 2021 - 7:25 am

5 stars
Thank you! Whole-heartedly. Wowsers.
I have had a starter going for 5+ years, but had basically given up on bread and was just loving on the discard recipes. Your English muffins have become a staple (best discard recipe out there hands down).
I have no idea why it took me so long to decide that if that recipe was so good, the chances were your sourdough might work for me too! SO SO Good. Thank you!

A query. I am not a busy Mum, and can be fairly flexible about the action times on day two. Is there a better choice between leaving the leaven alone for longer, or leaving the dough in the fridge longer? (Or to put another way, putting the action of day two earlier or later in the day?).
Many many thanks again.

Heather November 6, 2021 - 3:03 pm

Hi Amy!

There’s a window of time that the leaven will be ideal for use, and that’s as soon as it floats. If you wait, you may miss this window and your leaven won’t have the rising power to leaven your bread as it bakes. So for that, I would learn your starter and figure out what it’s ideal “window of opportunity” is. For mine, I make my leaven around 9pm so it’s ready at 7am. Some is ready sooner, some is ready later!

In terms of leaving the dough in the fridge longer, you absolutely can if you want a more sour flavor, but I would work up to that. So, if you usually leave it in the fridge for 12 hours, try 14 hours, then 16, then 18… Eventually, you’ll reach a point where you’ll see your dough overfermenting and not rising as much. This is where you’d want to back off by 2-4 hours, and that would be your sweet spot.

I hope this helps!


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