![\"Mike](\"https:\/\/oldcanuck.com\/wp\/wp-content\/uploads\/2026\/05\/Mike-661x1024.jpg\")
<\/figure>\n\n\n\nWhat Is Sourdough Bread?<\/h4>\n\n\n\n
Sourdough bread is a naturally fermented bread made using wild yeast and beneficial bacteria captured in a sourdough starter, rather than commercial yeast. This slow fermentation process creates the classic tangy flavor, chewy texture, and crisp crust sourdough is known for.<\/p>\n\n\n\n
Sourdough Health Benefits<\/h4>\n\n\n\n
As the grains ferment, the gluten and phytic acid begin to break down, making the bread easier to digest and allowing nutrients to become more bioavailable.<\/p>\n\n\n\n
People who are sensitive to gluten (but do not have celiac disease) may sometimes tolerate long-fermented sourdough better because of this fermentation process.<\/p>\n\n\n\n
Phytic acid, which naturally occurs in wheat, is considered an anti-nutrient because it can block nutrient absorption. During fermentation, much of the phytic acid is reduced, helping your body absorb more of the nutrients found in the grain.<\/p>\n\n\n\n
Common Sourdough Terms<\/h4>\n\n\n\nSourdough Starter<\/h4>\n\n\n\n
A mixture of flour, water, wild yeast, bacteria, and organic acids used to ferment and leaven bread. You can make your own starter from scratch, purchase one, or get one from a friend. The portion of starter removed before feeding. While some people throw it away, it can be used in many delicious discard recipes.<\/p>\n\n\n\n Technically, you never have to discard it. Once your starter is mature enough, you can simply keep feeding and using it regularly. Too much starter can become difficult to maintain, which is why most bakers discard a portion.<\/p>\n\n\n\n This is a starter that has been fed 4\u201312 hours before baking. It should look bubbly, active, and roughly doubled in size.<\/p>\n\n\n\n A common way to test readiness is the float test: place a small spoonful of starter in water. If it floats, it\u2019s usually ready to bake with.<\/p>\n\n\n\n The process of mixing flour and water together and allowing it to rest before kneading or folding. This helps hydrate the flour and improve gluten development.<\/p>\n\n\n\n The first rise after mixing the dough. This is one of the most important stages in sourdough baking.<\/p>\n\n\n\n Under-fermented dough may not rise properly in the oven, while over-fermented dough can become weak and sticky. In most cases, the dough should roughly double in size.<\/p>\n\n\n\n Cuts made on the top of the dough before baking using a razor blade, lame, or sharp knife.<\/p>\n\n\n\n There are two types of scoring:<\/p>\n\n\n\n A method used to check gluten development. Stretch a small piece of dough between your fingers. If it stretches thin enough to see light through it without tearing, the gluten structure is strong enough.<\/p>\n\n\n\n The final rise before baking.<\/p>\n\n\n\n Since this is a beginner-friendly loaf, I\u2019m using all-purpose flour because most people already have it in their pantry. Bread flour also works great.<\/p>\n\n\n\n A Dutch oven helps create steam, giving the bread its signature crispy crust. If you don\u2019t have one, you can still bake on a baking sheet by adding steam to the oven with a pan of water.<\/p>\n\n\n\n Feed your sourdough starter 4\u201312 hours before baking. It should be active, bubbly, and doubled in size.<\/p>\n\n\n\n In a large bowl, combine:<\/p>\n\n\n\n Mix with a wooden spoon or your hands until combined.<\/p>\n\n\n\n Cover and let rest for 30 minutes.<\/p>\n\n\n\n This resting period is called the autolyse.<\/p>\n\n\n\n Instead of kneading, we\u2019ll use the stretch-and-fold method to strengthen the dough.<\/p>\n\n\n\n Grab one edge of the dough and stretch it upward. That completes one round.<\/p>\n\n\n\n Repeat this process:<\/p>\n\n\n\n If the dough feels sticky, lightly wet your hands with warm water.<\/p>\n\n\n\n Cover the dough and let it rise in a warm place until doubled in size.<\/p>\n\n\n\n This usually takes:<\/p>\n\n\n\n Place the dough onto a lightly floured surface.<\/p>\n\n\n\n Gently fold the dough onto itself and shape it into a round ball.<\/p>\n\n\n\n Optional: Let the dough rest uncovered for 15\u201320 minutes to help form a light skin on the surface.<\/p>\n\n\n\n Then shape again by folding the sides inward to create surface tension. This helps improve oven spring during baking.<\/p>\n\n\n\n Transfer the dough seam-side up into a floured banneton or towel-lined bowl.<\/p>\n\n\n\n Cover and refrigerate for 12\u201324 hours. <\/p>\n\n\n\n You can also proof at room temperature for 3\u20134 hours, but I find the cold overnight proof creates better flavor and makes scoring easier.<\/p>\n\n\n\n Preheat your Dutch oven to:<\/p>\n\n\n\n 500’F for 1 hour.<\/p>\n\n\n\n Remove the dough from the fridge and place it onto parchment paper.<\/p>\n\n\n\n Dust lightly with flour if desired and score the loaf with a lame or razor blade.<\/p>\n\n\n\n Carefully transfer the dough into the hot Dutch oven.<\/p>\n\n\n\n Bake:<\/p>\n\n\n\n 30 minutes covered at50’F<\/p>\n\n\n\n Then remove the lid and reduce temperature to<\/p>\n\n\n\n 400’F<\/p>\n\n\n\n Bake an additional 10\u201315 minutes until deep golden brown.<\/p>\n\n\n\n For extra flavor, brush the hot crust with melted butter or olive oil right after baking.<\/p>\n\n\n\n Sourdough baking takes patience, but it\u2019s one of the most rewarding things you can make in your kitchen. Once you learn the basics, every loaf gets better and better.<\/p>\n\n\n\n The smell of fresh bread coming out of the oven, the crackle of the crust cooling on the counter, and slicing into a warm homemade loaf never gets old.
<\/p>\n\n\n\n![\"Starter\"](\"https:\/\/oldcanuck.com\/wp\/wp-content\/uploads\/2026\/05\/starter-771x1024.jpg\")
<\/figure>\n\n\n\nSourdough Discard<\/h4>\n\n\n\n
Fed or Active Starter<\/h4>\n\n\n\n
Autolyse<\/h4>\n\n\n\n
![\"\"](\"https:\/\/oldcanuck.com\/wp\/wp-content\/uploads\/2026\/05\/roughdough-1-771x1024.jpg\"){kind=spacer}
<\/figure>\n\n\n\nBulk Fermentation (Bulk Rise)<\/h4>\n\n\n\n
![\"Bulk](\"https:\/\/oldcanuck.com\/wp\/wp-content\/uploads\/2026\/05\/bulkrise-771x1024.jpg\")
<\/figure>\n\n\n\nScore<\/h4>\n\n\n\n
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![\"Sourdough](\"https:\/\/oldcanuck.com\/wp\/wp-content\/uploads\/2026\/05\/score-1024x771.jpg\")
<\/figure>\n\n\n\nWindowpane Test<\/h4>\n\n\n\n
Proofing<\/h4>\n\n\n\n
![\"Proof](\"https:\/\/oldcanuck.com\/wp\/wp-content\/uploads\/2026\/05\/proofing-771x1024.jpg\")
<\/figure>\n\n\n\nIngredients<\/h2>\n\n\n\n
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![\"Mix](\"https:\/\/oldcanuck.com\/wp\/wp-content\/uploads\/2026\/05\/mix-1024x771.jpg\")
<\/figure>\n\n\n\nTools You May Need<\/h2>\n\n\n\n
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How To Make Beginner\u2019s Sourdough Bread<\/h2>\n\n\n\n
Step 1: Feed Your Starter<\/h5>\n\n\n\n
Step 2: Mix The Dough<\/h5>\n\n\n\n
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Step 3: Stretch and Fold<\/h5>\n\n\n\n
Fold it back into the center.
Rotate the bowl a quarter turn.
Repeat until you\u2019ve completed four folds.<\/p>\n\n\n\n\n
Step 4: Bulk Fermentation<\/h5>\n\n\n\n
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Step 5: Shape The Dough<\/h5>\n\n\n\nBake The Bread<\/h2>\n\n\n\n
![\"Bake](\"https:\/\/oldcanuck.com\/wp\/wp-content\/uploads\/2026\/05\/cook-771x1024.jpg\")
<\/figure>\n\n\n\nBest Tips For Scoring<\/h2>\n\n\n\n
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Final Thoughts<\/h2>\n\n\n\n
<\/p>\n\n\n![\"Beginner's](\"https:\/\/oldcanuck.com\/wp\/wp-content\/uploads\/2026\/05\/sourdoughloaf-800x530.jpg\")
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