For a long time, sourdough bread felt like something other people knew how to do. I’d see beautiful loaves online with crackling crusts and airy interiors, and the process always looked complicated. But once I slowed down and paid attention to the rhythm of sourdough, to feed the starter, mix the dough, let time do the work, it turned out to be much simpler than it first appeared. In this guide, I’ll show you the beginner method that finally worked for me so you can bake a reliable sourdough loaf using just four ingredients: flour, water, salt, and an active starter.

Sourdough baking has become one of my favorite kitchen rhythms. After working on it for a year, I eventually settled on a straightforward process that works reliably for me as a beginner. It doesn’t require a long prep period, during which your enthusiasm can wane … just a healthy starter and time for the dough to ferment naturally. Every loaf I’ve made with this method rises beautifully and tastes ah-mazing.

Here is my very first loaf made with this recipe:

If you’re new to sourdough, I also created a free beginner guide with my personal sourdough notes and tips to help you get your first successful loaf.

Download my free guide:

(It covers starter basics and the simple rhythm that makes sourdough bread easier, along with the seven things that actually made the difference for my first loaf!)

Frequently Asked Questions From Beginners

Sourdough baking can feel mysterious when you’re first getting started, but many of the questions beginners have are surprisingly common. Here are a few answers to the questions people ask most often when learning to bake sourdough bread.

Why is my sourdough bread dense?

Dense sourdough bread usually means the dough didn’t ferment long enough or the starter wasn’t active enough. Make sure your starter doubles in size after feeding and shows plenty of bubbles before using it. Also allow enough time during bulk fermentation for the dough to become puffy and airy before shaping.

Why didn’t my bread rise in the oven?

If your loaf spreads instead of rising upward, a few things could be happening. The starter may have been weak, the dough may not have developed enough strength during fermentation, or the dough may have fermented too long and lost structure. Good shaping and a hot oven also help improve oven spring. For example, I left some shaped dough in the refrigerator for seven days (because I had to go out of town) and when I baked it, it was a bit flatter because it fermented too long.

Why does sourdough bread taste sour?

The sour flavor comes from natural acids created during fermentation. Longer fermentation usually produces a stronger sour flavor. If you prefer a milder loaf, shorten fermentation slightly or bake the dough the same day rather than proofing it overnight in the refrigerator. My seven-day-old dough was definitely more sour tasting than the fresh dough, due to the longer fermenting time.

Why does my sourdough bread taste mild?

This can happen if you underproof your bread. Be sure to give it enough time during the bulk fermentation phase. I highly recommend putting it in the refrigerator overnight for the best results. Those times I didn’t put it in the refrigerator it always tasted milder and also seemed softer, but we prefer to actually taste the sourdough flavor and have a more structured loaf.

Do I have to bake sourdough every day to keep a starter?

No. If you bake frequently, you can keep your starter on the counter and feed it daily. If you bake only occasionally, you can store it in the refrigerator and feed it about once a week. Simply remove it from the refrigerator and feed it once or twice before baking to restore activity. I keep mine in the refrigerator, then take it out to feed it, using it to mix and shape three dough loaves, which I then keep in the refrigerator and bake throughout the week as needed.

Can I use all-purpose flour instead of bread flour?

Yes. Bread flour has a higher protein content, which can help create stronger dough and better structure, but many people successfully bake sourdough with all-purpose flour. The dough may simply feel a little softer. I use bread flour most of the time, however, as I prefer how it results in a chewier loaf of bread.

How do I know when my dough is ready to bake?

Well-fermented dough usually looks slightly puffy and airy. If you gently press the dough with a finger, the indentation should slowly spring back rather than collapsing immediately. With experience, these visual cues become easier to recognize. It took me a few loaves before I got the hang of this!

Why do I have to let the bread cool before slicing?

Fresh bread continues to finish cooking inside after it comes out of the oven. If you cut it too soon, the crumb can become gummy or compressed. Allow the loaf to cool for at least an hour so the interior structure has time to set properly. I know it can be hard to resist, but it’s worth the wait.

What should I do with extra sourdough starter?

Extra starter can be used in many recipes such as pancakes, waffles, crackers, biscuits, and pizza dough. Many bakers, including yours truly, keep a small container of starter discard in the refrigerator and use it in these recipes throughout the week.

Will my first loaf be perfect?

Probably not, and that’s completely normal. While my first loaf was really good, I’m sure an experienced baker could have found issues … but I did not care. I was over the moon excited about my first loaf!

Sourdough baking improves quickly with practice. Each loaf helps you learn more about how your starter behaves, how your kitchen temperature affects fermentation, and how the dough should look and feel at each stage.

With a little patience, most beginners find that sourdough becomes easier and more enjoyable with every loaf they bake. I certainly have! Here is my 8th loaf, and the best one yet.

I was so excited about this one that I sent a photo of it to my mom, my aunt, and my sister!

And here is my 12th loaf … this one I am actually taking to family gathering so they can taste it themselves.

What else do I need to know?

As it turns out, sourdough bread baking is a deep subject. But it’s best to stick with the basics when you are learning, and then when you feel confident, you can try new things and new tools!