Beginner's Guide To Fresh Homemade Pasta Dough
This easy, step-by-step homemade pasta recipe & video will teach you how to make exceptional fresh pasta in approximately 1 hour (with or without a machine).
sourdough bread
Fresh homemade pasta: Too hard? Too time consuming? Most people would assume so, just like making <anchor>sourdough bread</anchor>. But if you love fresh pasta and haven’t tried making it yourself, the art and craft will absolutely captivate you. This was my pandemic activity. ❤️
Sourdough Bread: A Beginner's Guide - The Clever Carrot
Sourdough Bread: A Beginner's Guide - The Clever Carrot

#### Sourdough tips, videos & recipes

Sourdough tips, videos & recipes

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# Sourdough Bread: A Beginner’s Guide

[Sourdough Bread Recipes](https://www.theclevercarrot.com/category/sourdough-recipes/)

[4.9 from 1021 reviews](#respond)

[3,818 comments](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/#comments)

By [Emilie Raffa](https://www.theclevercarrot.com/about/ "Visit Emilie Raffa’s website") — January 3, 2014_(Updated September 13, 2024)_ — _This post may contain [affiliate links.](/privacy-policy/)_Jump to Recipe

_Think you can’t bake fresh, homemade sourdough bread at home? Think again! Sourdough Bread: a beginner’s guide is your best recipe resource for easy, step-by-step sourdough bread without kneading. Make the dough in the morning or at night- it will come together **in under 10 minutes**. The taste is light, crisp and tangy!_

![Homemade sourdough bread on a cutting board](https://www.theclevercarrot.com/wp-content/uploads/2013/12/sourdough-bread-round-1-of-1.jpg)Sourdough bread

#### Reader review

> “I have tried MULTIPLE sourdough bread recipes and this one has been the very first to make a successful (fully risen) loaf of bread. I am relatively new to sourdough and for some reason, the other recipes just didn’t produce good bread. These instructions and detailed explanations really make a huge difference to someone who is new to the world of sourdough.”
>
> —Savannah

[read more reviews](#comments)

In 2013, my resolution was to bake more bread. I researched, tested, and baked countless loaves with both good and bad results. My journey began with this [no-knead artisan bread](https://www.theclevercarrot.com/2013/03/no-knead-artisan-bread/) recipe and eventually, I worked my way up to the holy grail: **homemade sourdough bread.**

Admittedly, and you should know this: I had beginner’s luck. My first loaves came out looking great. They were plump and beautiful- all the things you want sourdough to be. It’s when people started asking for the recipe, I froze. I froze because I never wrote anything down. I never wrote anything down because I was completely immersed in the process of touching, shaping and feeling sourdough, that all things technical went out the window! So, I went back to basics. I took notes, tested more loaves and built a stronger foundation. **And what I’ve come to realize is that sourdough is not just a written recipe; it’s an understanding.** _That’s the secret._

Now, with over 13 years of sourdough baking experience paired with my [professional culinary background,](https://www.theclevercarrot.com/about/) I understand this craft from the ground up. I understand the fear, the hesitation, the procrastination, the confusion, the comparison, the excitement and more. **Teaching others from a practical, no-nonsense approach is my specialty.** In fact, this sourdough bread recipe has been THE MOST popular recipe on my blog for over a decade and continues to earn millions of page views a month **.**

I also wrote an international best selling cookbook! [**Artisan Sourdough Made Simple**](https://www.amazon.com/Artisan-Sourdough-Made-Simple-Handcrafted/dp/1624144292) dives deeper into this “lost” culinary art, showcasing a multitude of creative [sourdough bread recipes](https://www.theclevercarrot.com/category/sourdough-recipes/) with clear step-by-step photos and instructions. So, if you’re curious about sourdough bread and don’t know where to begin, you made it. _Welcome to the journey._

### What You’ll Learn

In this tutorial, I’ll teach you how to make fresh, homemade sourdough bread with [step-by-step recipe instructions](#sourdoughrecipe) and videos for guidance. The taste is light and crisp, with a delightful chewy texture. There’s no kneading involved, and a bread machine or a stand mixer is not required. You’ll also find plenty of [tips,](#howto) storage options, and a [baker’s schedule](#schedule) to get you started. Have questions? Check out the [comment section](#comment) at the end of this post. **I offer free, customized troubleshooting and ongoing community support.** ❤️

PS: There are a gazillion sourdough bread recipes out there and yet no two loaves look alike. The process is personal. Remember that. Use this tutorial as a guide and make your own adjustments as you go. Take notes. Ask questions. _Follow your gut._ Once you have a few loaves under your belt, the process will become an imminent rhythm and you’ll become a sourdough pro in no time.

![Loaf of sourdough bread](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20863'%3E%3C/svg%3E)Sourdough bread

### So, What Is Sourdough Bread?

In a nutshell, sourdough is slow-fermented bread.

It’s unique because it _does not_ require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a [sourdough starter](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/) which acts as a natural leavening agent.

Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!

![Jar of bubbly, active sourdough starter](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20863'%3E%3C/svg%3E)Bubbly, active sourdough starter

### Sourdough Starter 101

Before you begin, you’ll need a [sourdough starter.](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/)

Simply put: a sourdough starter is a live culture made from flour and water.

Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise. You can find full [step-by-step instructions here.](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/)

But it doesn’t stop there.

Your [sourdough starter](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/) must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.

### How To Feed Your Sourdough Starter

Every baker has their own method, and with practice you’ll eventually develop your own routine.

Here’s my method at a glance: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active. [Learn more here.](https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/)

PS: [I use this the jar](https://www.amazon.com/gp/product/B001AFGHWY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001AFGHWY&linkCode=as2&tag=emilieraffa-20&linkId=199ad8cffe5d919940e5e772c034b18c) for my sourdough starter and I LOVE it.

### When Is Sourdough Starter Ready To Use?

Your stater is ready to use when it becomes bubbly, active and doubles in size.

This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!

**_Float Test:_** If you’re unsure whether your sourdough starter is ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.

### Where To Obtain A Sourdough Starter

All sourdough starters are different.

They can be made from scratch, [**_purchased online_**,](https://www.theclevercarrot.com/product/dried-sourdough-starter/) or if you’re lucky, someone will share a portion of their starter with you.

Starters range from thick to thin in texture and can be made with a variety of flours. I use two different starters; one is homemade and the other was a gift from my friend [Celia](http://figjamandlimecordial.com/2013/02/22/priscillas-family-tree/ "Priscilla Sourdough Starter"). She dried a portion of her starter and mailed it all the way from Sydney, Australia.

### How To Use Sourdough Starter For Baking

After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it. Then, don’t forget to feed what’s left in the jar with more flour and water to keep the process going. Any leftover sourdough starter can be used to make [sourdough discard recipes](https://www.theclevercarrot.com/category/sourdough-discard-recipes/) like my fluffy [sourdough pancakes,](https://www.theclevercarrot.com/2020/05/homemade-fluffy-sourdough-pancakes/) [sourdough scones](https://www.theclevercarrot.com/2023/10/easy-no-roll-sourdough-scones-overnight-option/) and even my fresh, homemade [sourdough pasta.](https://www.theclevercarrot.com/2023/04/best-sourdough-pasta-1-hour-or-overnight/)

### Storage Options

If you only bake a few times a month, keep your sourdough starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.

**_Looking for more info on sourdough starters?_** Check out [Feeding Sourdough Starter: My Best Tips & Tricks](https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/) & [Sourdough Discard 101: Recipes & Faqs Answered.](https://www.theclevercarrot.com/2020/10/sourdough-discard-101-recipes-faqs-answered-pancakes/)

![Sourdough bread dough in a stainless steel bowl ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20786'%3E%3C/svg%3E)Mixed sourdough {dough}

## How To Make Sourdough Bread: Step-By-Step Recipe Guide

### Step \#1: Mix The Dough

Combine the following ingredients in a large bowl (I use a fork to mix):

- 250 g water
- 150 g bubbly, active [sourdough starter](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/)
- 25 g [olive oil](https://amzn.to/3iIAS3f)

Add:

- 500 g [bread flour](https://amzn.to/3w91qhc) (such as [King Arthur](https://www.kingarthurbaking.com/))
- 10 g [fine sea salt](https://amzn.to/3XB7KcZ)

- Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy.
- Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel. Let rest or [‘autolyse’](https://www.theclevercarrot.com/2019/03/sourdough-baking-glossary/) for about 30 minutes to 1 hour. After the dough has rested, return to the bowl and work it into a ball (it doesn’t have look perfect).

**TIP**: For best results, weigh all of your ingredients with a _**[digital kitchen scale.](https://amzn.to/3KFj4kd)**_ Measuring cups are not as accurate, causing the dough texture to vary.

#### What Is Autolyse?

- This is the firstresting period right after you mix the dough. This step jumpstarts gluten development without kneading. Strong gluten = good bread.
- For timing, autolyse can range anywhere from 15 minutes to 1 hour or more depending on the type of bread you’re making and your own personal baking schedule. A minimum of 30 minutes works best for this recipe. However, when time permits, I’ll let it go for an hour. The dough will become more soft and manageable to work with afterwards.

**_A Note on Salt:_** some bakers prefer to add the salt only _after_ autolyse because it might slow down the gluten development. I’ve followed this technique for years, but no longer do so. I prefer to mix everything all at once. It’s practical, effective and produces excellent loaves (plus, you won’t forget to add the salt later on!).  I’ll leave the choice up to you.

![Bread dough in a bowl with a cloth on top | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20863'%3E%3C/svg%3E)![Bread dough | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20863'%3E%3C/svg%3E)Bulk rise sourdough

### Step \#2: Bulk Rise

- Now the dough is ready to rise. This step is referred to as the “bulk rise” or “bulk fermentation.”
- To do so: cover the bowl of dough with lightly oiled wrap (or transfer to a [dough tub](https://amzn.to/3z8kyAC)) and let rise at room temperature, about 68-70 F.

#### How Long Will It Take?

- The dough is ready when it has almost doubled in size and no longer looks dense. This can take anywhere from 3-12 hours depending on your current room temperature, the potency of your [sourdough starter](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/) and the specifics of your surrounding environment. This is where a [dough tub with measuring marks](https://amzn.to/3z8kyAC) comes in handy!
- For example: in the summer the dough can take anywhere between 2-4 hours @ 80º F/ 26º C. In the winter, it will take longer about 10-12 hours @ 68º F/ 20º C. **Temperature controls time.**
- And remember, because sourdough bread does not contain instant yeast, comparatively speaking, it will ALWAYS take longer to rise. Watch the dough and not the clock. Be flexible.

#### Optional Step: Stretch And Fold The Dough

About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the bread dough **[{click here for a step-by-step tutorial}.](https://www.theclevercarrot.com/2020/05/how-to-stretch-and-fold-sourdough/)** Although it’s not mandatory, this technique will add height and structure to the finished loaf and it’s fun to do! Watch the video below!

![Flour shaker for bread baking | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20826'%3E%3C/svg%3E)

![Round shaped bread dough | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20863'%3E%3C/svg%3E)

### Step \#3: Divide & Shape The Dough

- Remove the dough onto a lightly floured surface.
- Cut the dough in half to make 2 loaves, or leave it whole to bake a single loaf.

#### How To Shape A Round Sourdough Boule (Loaf)

Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Alternatively, use the [envelope shaping technique](https://www.theclevercarrot.com/2020/07/how-to-shape-a-round-sourdough-boule/) below. Watch the video!

![Dutch oven for sourdough bread baking | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20801'%3E%3C/svg%3E)

### Step \#4: Choose a Baking Pot

- I bake my sourdough bread in a Dutch oven. You can also try the [Challenger Bread Pan](https://challengerbreadware.com/product/challenger-bread-pan/?ref=emilieraffa) which accommodates both round and oval shaped loaves.
- The baking pot traps in heat and moisture which is _essential_ to achieving artisan-style bread at home. Steam plays a key role in how the bread will rise, open up or ‘bloom’ while baking. Using a Dutch oven helps to control this process.
- Note: You can use any oven safe pot that can heat up to 450º F/ 232º C (including the lid and handles).

**TIP:** In the past, I’ve tried baking sourdough bread on pizza stones and cookie trays with no luck. The crust would harden too quickly, forcing the bread to tear on the bottom and sides. I used various steaming methods to remedy this, however I found them to be extremely cumbersome and not realistic for everyday use. Nothing worked. The lack of moisture in my home oven was evident and using a pot for baking was the only practical solution.

![Shaped sourdough in a Dutch oven for second rise | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20863'%3E%3C/svg%3E)

### Step \#5: Second Rise

- After shaping the dough, it needs to rise again. This is called the “second rise”.
- To do so: generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead). Place the dough inside.
- This time, the dough will rise for a shorter period than the bulk rise, about 30 minutes- 1 hour. The dough is ready when it’s puffy and no longer dense. It does not need to double in size.
- Preheat your oven to 450º F/ 232º C during the tail end of the second rise.

**TIP:** Instead of doing a free form second rise in the Dutch oven, use a [cloth lined **_proofing basket_**](https://www.amazon.com/gp/product/B013YA77SK/ref=as_li_tl?ie=UTF8&tag=emilieraffa-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B013YA77SK&linkId=11b3e32e5f1a7588d37cb13eb6fde7fb) or 8-inch bowl instead. Either option will contain the dough and hold its shape properly during the second rise.

### Step \#6: Score The Dough

- After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the center of the dough.
- This allows the steam to escape and for the dough to expand during baking.
- You can use a small serrated knife, paring knife or **_[bread lame.](https://amzn.to/2WuMkPX)_**

![Sourdough Bread | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20863'%3E%3C/svg%3E)

### Step \#7: Bake The Sourdough Bread

- Place the lid on top of the pot and reduce the oven temperature to 400º F/ 204º C.
- Bake on the center rack for 20 minutes.
- When 20 minutes is up, remove the lid. Your bread will be pale and shiny like the picture above.
- Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210º F/ 96-98º C.
- Cool on a wire rack for at least a 1 hour before slicing. Be patient! If you cut into it too soon, the texture will be gummy…

**TIP:** During the last 10 minutes of baking, crack open the oven door (optional). This allows the moisture to escape, leaving your sourdough bread with a crisp crust. Alternatively, remove the bread from the pot and let it bake directly on the rack. The latter produces a more crisp crust.

![Sourdough Bread | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20724'%3E%3C/svg%3E)Sourdough bread![Sliced Sourdough Bread | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20575%20863'%3E%3C/svg%3E)Sliced sourdough bread

### Additional Sourdough Recipes & Resources

**Sourdough Starter**:

- [Beginner Sourdough Starter {Recipe}](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/)
- [Feeding Sourdough Starter: My Best Tips & Tricks](https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/)
- [Sourdough Discard 101: Recipes & Faqs Answered](https://www.theclevercarrot.com/2020/10/sourdough-discard-101-recipes-faqs-answered-pancakes/)

**Sourdough Bread Recipes**:

- [Beginner’s Guide to Sourdough Focaccia Bread](https://www.theclevercarrot.com/2022/04/best-sourdough-focaccia-bread-recipe/)
- [Best Sourdough Pizza Crust (No steel or stone!)](https://www.theclevercarrot.com/2022/11/best-sourdough-pizza-crust-no-baking-steel-or-stone/)
- [Best Sourdough Pasta (1 hour or Overnight)](https://www.theclevercarrot.com/category/sourdough-discard-recipes/)
- [Light Whole Wheat Sourdough](https://www.theclevercarrot.com/2020/06/whole-wheat-sourdough-bread/)
- [Easy Sourdough Sandwich Bread](https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/)
- [Soft Sourdough Cinnamon Rolls](https://www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-guide/)
- [Best Sourdough Pancakes](https://www.theclevercarrot.com/2020/05/homemade-fluffy-sourdough-pancakes/)

**Sourdough Bread Tips & Techniques**:

- [How to Stretch and Fold Sourdough {Video}](https://www.theclevercarrot.com/2020/05/how-to-stretch-and-fold-sourdough/)
- [How to Shape a Round Sourdough Boule {Video}](https://www.theclevercarrot.com/2020/07/how-to-shape-a-round-sourdough-boule/)
- [Why Won’t My Sourdough Bread Rise?](https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/)
- [Bread Flour vs. All Purpose Flour: What’s the Difference?](#sourdough-faq)

**Sourdough Tools & Supplies**:

- [Artisan Sourdough Made Simple {my book}](https://www.amazon.com/Artisan-Sourdough-Made-Simple-Handcrafted/dp/1624144292)
- [Challenger Bread Pan](https://challengerbreadware.com/product/challenger-bread-pan/?ref=emilieraffa)
- [Digital Kitchen Scale](https://www.amazon.com/gp/product/B000WJMTNA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000WJMTNA&linkCode=as2&tag=emilieraffa-20&linkId=5108ea5148ef75b4342d31060555b807)

### Baking Schedule

- **Friday Evening:** Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- **Saturday Morning:** Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- **Saturday Morning/Evening**(or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- **Sunday Morning:** cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.

### Sourdough Bread Recipe

[Print](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/print/20764/)

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![Loaf of sourdough bread on a table](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E)

## Sourdough Bread: A Beginner’s Guide

_5 Stars__4 Stars__3 Stars__2 Stars__1 Star_4.9 from 1021 reviews

- Author: [Emilie Raffa](https://www.theclevercarrot.com/about/)
- Prep Time:13 hours
- Cook Time:1 hour
- Total Time:14 hours
- Yield:1 loaf
- Category:Sourdough Bread Recipes
- Method:Oven-Baked
- Cuisine:American
- Diet:Vegan

[Print Recipe](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/print/20764/)

[Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.theclevercarrot.com%2F2014%2F01%2Fsourdough-bread-a-beginners-guide%2F&media=https%3A%2F%2Fwww.theclevercarrot.com%2Fwp-content%2Fuploads%2F2023%2F07%2FSourdoughBeginnersGuide_P.jpg)

* * *

### Description

_This easy, homemade sourdough bread recipe is best for both beginners and seasoned bakers alike. It’s made with 5 simple ingredients: bread flour, [active sourdough starter,](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/) water, salt and olive oil (which makes the interior crumb incredibly light and plush!). Follow my step-by-step recipe instructions and videos, and you’ll get the best, fresh homemade sourdough bread rival to any commercial bakery. You can do it!_

* * *

### Ingredients

- 150g/ 5.35 oz bubbly, active [sourdough starter](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/)
- 250g/ 8.80 oz warm water, preferably filtered (see notes below)
- 25g/ .90 oz olive oil
- 500g/ 17.65 oz bread flour (not all purpose flour)
- 10g/ .4 oz fine sea salt
- fine ground cornmeal or parchment paper

#### Notes & Tips

1. **For best results, please weigh your ingredients using a [digital scale.](https://amzn.to/3KFj4kd) Because measuring cups vary in size and shape, they are not accurate for bread baking. You want the flour to water ratio to be correct!**
2. **For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (instead of the Dutch oven) for the second rise.**
3. **You will need a 5 1/2 or 6 quart Dutch oven for baking**
4. **This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour**

Cook Mode
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* * *

### Instructions

#### Make The Dough

- In a large bowl, add the [sourdough starter,](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/) water and olive oil. Mix with a fork to combine. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then squish everything together with your hands to incorporate all of the four. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
- After the dough has rested: return to the bowl and work the dough into a rough ball, about 15 seconds.

**Note:** _I’ve given a range in water quantity for the dough (see ingredient list above). If using 250 g of water, the texture at this stage will be quite dry and stiff. If using an increased amount of water, approximately 300-325 g, the dough will be more wet. Both textures are normal, depending on which route you take._

#### Bulk Rise

- Now the dough needs to rise. Cover the bowl with light oiled wrap (alternatively, transfer the dough to a [high-sided dough tub](https://amzn.to/3z9TGjI) with lid and measuring marks). Let rest in a warm spot to rise, ideally 70-75 F. The dough is ready when it no longer looks dense and has _almost_ doubled in size.

**Note:** _The bulk rise time can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your sourdough starter, and your current room temperature. This will be different for everyone. For example, in the summer rise times can take anywhere between 2-4 hours @ 80º F/ 26º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C. **Watch the dough and not the clock.**_

#### Optional Step: Stretch & Fold The Dough

During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about 1 hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. **Click here for a step-by-step video tutorial.**

**Note:** _Doughs made with 250 g of water vs. 300-325 g of water will feel completely different. The former will be more stiff; the latter will have more elasticity. One texture is neither right or wrong; just different and worth noting for comparison. When in doubt, always give the dough extra rest time in between sets if it won’t stretch with ease._

#### Cut & Shape The Dough

- Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
- Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
- Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
- To shape: use a bench knife to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
- Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.

**Note:** _When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts._

#### Second Rise

- Now the dough needs to rise again, but for a shorter period of time.
- Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside of the pot for a “free form” second rise, about 30 minutes to 1 hour. Cover with the lid of the pot. The dough ready when it is slightly puffy but not double in size.
- Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.

**Note:** _The “free form” second rise in the pot works best with a dough made with 250 g of water. It won’t spread. If your dough contains more water, skip the free from rise. You’ll need to do the second rise in a cloth-lined, floured proofing basket instead. The basket will hold its shape to prevent spreading._

#### Score The Dough

- Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, razor blade, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.

#### Bake The Dough

- Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
- You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
- Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

* * *

### Did you make this recipe?

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### Sourdough FAQ

1.) I only have all purpose flour. Can I still make this recipe?

For best results, use bread flour for this dough. If you only have all purpose try my [Artisan Sourdough with All Purpose Flour](https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/) instead.

2.) Can I add whole wheat flour to this recipe?

You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my [Light Whole Wheat Sourdough](https://www.theclevercarrot.com/2020/06/whole-wheat-sourdough-bread/) for more whole grain goodness.

3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?

- When I first learned how to bake sourdough bread, I used 150g of starter. Overtime, it was too much to maintain (especially when doubling and tripling recipes). So, I scaled down. That’s why most recipes in my book [**Artisan Sourdough Made Simple**](https://amzn.to/2ToAvZQ) include 50 g of starter instead. One amount is neither right or wrong; it’s just a matter of preference.

4.) What’s the purpose of olive oil in this recipe?

Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.

5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?

The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.

6.) Why don’t you preheat your Dutch oven before baking?

Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!

However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.

7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?

Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.

8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?

Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.

9.) How do I get the dough out of the cloth-lined floured bowl?

Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.

10.) Can I have the measurements for this recipe in cups, please?

- 3/4 cup bubbly, active starter
- 1 cup + 1 tbsp warm water
- 2 tbsp olive oil
- 4 cups bread flour
- 1 1/2 tsp fine sea salt
**NOTE:** Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.


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### Comments

03. Stephanie Ssays

[September 13, 2024 at 11:13 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005722)

I really like this recipe, I have now tried it during the day where I did the stretch and folds and overnight where I just let it ferment and didn’t so stretch and folds. Both times it turned out fantastic. I also am not sure if it’s the olive oil as she says it’s for the soft crumb but I found this recipe yields my favorite crust, it’s rustic and crisp but MUCH softer/easier to cut and eat than my usual recipe. I am curious why there is no cold ferment and if there would be any benefit to a longer cold ferment?

[Reply](#comment-1005722)

- Emilie Raffasays



[September 13, 2024 at 11:42 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005724)





Hi Stephanie! Yes, it’s the oil! It enhances the overall texture in a very unique way. Regarding a cold ferment, it’s a matter of preference. Some recipes call for it, others do not. The benefit helps to improve crumb structure and flavor (this is not solely achieved from a cold proof alone; the dough has to undergo proper fermentation and handling) and it allows the baker the “hold” the dough in the fridge let’s say, if they run out of time and cannot bake right away. But like I said, it’s a matter of preference. I skip the cold ferment in this recipe because it’s a beginner recipe, and a cold ferment can be easy to over proof if you don’t know what to look for. Hope this info helps!





[Reply](#comment-1005724)
04. Jayasays

[September 9, 2024 at 12:59 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005609)

When I store the starter ,should the starter be collected from day1, to day 7 ,ओर only the last day starter?

When I use the stored starter for next baking should it be fed and allowed to be bubbly and ळ ght?

[Reply](#comment-1005609)

05. James MacDonaldsays

[September 7, 2024 at 2:25 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005576)

Great recipe and easy to follow. I’m a first time sourdough starter user and sourdough bread baker. I have a quick question for more experienced folks. When I flip my loaf from my proofing basket (I have a simple one with a cloth lining) out onto parchment to them move into my dutch oven, I notice that my loaves are splitting on the top (or side that was formerly faced down into the basket). So think of it like you go to score on the top, there’s already a split down the middle. Any thoughts of why? Is it over/under proofing? Potentially too wet/dry? Just curious for potential remedies, I know that nothing will be \*perfect\* because all kitchens are different environments, but I’d love to learn from your experience. Cheers

[Reply](#comment-1005576)

- Emilie Raffasays



[September 12, 2024 at 11:54 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005683)





Hi there! To clarify: you are inverting the dough from the proofing basket onto the parchment, correct? Meaning, the “seam side” is faced down and the rounded side is facing up but there’s a split down the middle. I would have to see a picture of this- it’s a tough one to diagnose. If you have any images, send to: [emilie@theclevercarrot.com](mailto:emilie@theclevercarrot.com). I normally don’t ask for pics (I’d be answering emails all day!), but I’m genuinely curious to see your loaf, help you, and potentially help others with the same issue.





[Reply](#comment-1005683)

  - James MacDonaldsays



    [September 12, 2024 at 12:25 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005689)





    Thank you so much for the offer to help. After reading your comment I think I’ve recognized my massive beginner mistake.


    I think I was proofing wrong, with the seam side down in the basket. This when inverting, the seam side faces up and subsequently splits. The next loaf I try I’m going to make sure seam side is up while proofing and then faced down onto the parchment. (If it still splits I’ll forward a pic).



    Thank you again, James



















    [Reply](#comment-1005689)

    - Emilie Raffasays



      [September 12, 2024 at 12:42 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005690)





      That’s it! You got it :)





      [Reply](#comment-1005690)
06. Juliesays

[September 5, 2024 at 4:01 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005532)

Emilie, Thank you so much for this recipe. I’m newer to making sourdough and your recipe and instructions were perfect. My starter is a little over a month old and I’ve struggled a bit making some loaves, but your recipe has produced the best loaf for me–thank you, thank you!! I feel the increased starter amount & olive oil softened the dough — it rose beautifully & the crumb came out perfect– not gummy at all. Enjoy your day and thanks for sharing your gift!

[Reply](#comment-1005532)

- Emilie Raffasays



[September 12, 2024 at 11:54 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005684)





Lovely! This you so much! 🥰





[Reply](#comment-1005684)
07. Anasays

[September 3, 2024 at 6:14 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005502)

I baked my first bread following this recipe – it seems fool proof, I even substituted 150g of bread flour with the whole wheat as I ran out – still turned out great.

I also followed your recipe for the starter, it’s 26 days old and doing so well! I made cheese and Japan’s foccacia and blueberry muffins with the discard. I feel blessed to have found your recipes, thank you ❤️

[Reply](#comment-1005502)

- Emilie Raffasays



[September 12, 2024 at 11:55 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005685)





This is beautiful. Sounds delicious too! Thank you Ana! 🥰





[Reply](#comment-1005685)
08. Bosays

[September 2, 2024 at 3:25 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005477)

Found your step by step guide super helpful for beginners! How would I go about doubling this recipe?

[Reply](#comment-1005477)

- Emilie Raffasays



[September 12, 2024 at 11:56 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005686)





Hi there! I would just double the amounts as written and rise the dough in a large, high sided dough tub with measuring marks. Alternatively, make two separate bowls of dough.





[Reply](#comment-1005686)
09. Rhondasays

[September 1, 2024 at 10:09 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005467)

Looking forward to trying this after a dozen failed attempts. Can this recipe be cut in half? I have used so much flour on unsuccessful attempts that I am trying to practice with smaller loaves/amounts. Thank you!

[Reply](#comment-1005467)

- Emilie Raffasays



[September 12, 2024 at 11:57 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005687)





Hi Rhonda! I totally get it. And yes: feel free to cut the recipe in half and reduce the bake time by approximately 10 minutes or so.





[Reply](#comment-1005687)
10. Bensays

[September 1, 2024 at 11:20 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005457)

Tried this as my first foray into sourdough and it worked great!

Question:

What is the difference between when the dough rests during the autolyse stage and the bulk rise?

There are no ingredients added and no kneading (other than the stretch-fold if one does it),

it is still in the bowl, still covered, the only difference is that I shaped it between the stages?

Cheers!

[Reply](#comment-1005457)

- Emilie Raffasays



[September 12, 2024 at 12:04 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005688)





Hi Ben! The biggest difference is time & gluten development. The first rest (autolyse) is a shorter than the bulk rise. The bulk rise is longer, and it’s where most of the gluten development takes place. Gluten development takes time. Additionally, there are many rests in bread baking. As a general rule of thumb: after you touch the dough, it needs to rest!





[Reply](#comment-1005688)

  - Bensays



    [September 12, 2024 at 1:03 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005691)





    Thanks for the reply.


    Let’s assume that I skip the stretch and fold after the autolyze step.


    Basically, it means that I just mix the ingredients and let them sit for a few hours (temperature dependant).


    The autolyze step extends into the bulk rise step seamlessly, nothing happens in between?


    (I mean, I don’t do anything myself but wait for the the dough to double)





    [Reply](#comment-1005691)

    - Emilie Raffasays



      [September 12, 2024 at 1:23 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005692)





      It doesn’t extend seamlessly. There’s a small step in-between the autolyse and bulk rise, which is working the dough into a semi-smooth ball (see recipe at the bottom of this post). What the purpose? To even out the texture of the dough (it’s usually rough and shaggy at this point, and it might have pockets of unabsorbed flour), AND it’s your last opportunity to add more/less flour or water to change the consistency of the dough, if needed. The ball shape doesn’t have to look perfect. It’s just how the dough ends up after you work through it one last time. Does that make sense?





      [Reply](#comment-1005692)

      - Bensays



        [September 12, 2024 at 1:35 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005696)





        Yes it does, thank you!


        So far I never managed to shape it as it is too sticky and every time I try to shape it I just pull parts away, so I do some folds (and wash the sticky parts off my hands after) but I don’t shape it.


        Maybe I’ll try to add more flour to make it less sticky at this step.
11. Sarahsays

[August 27, 2024 at 6:45 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005299)

I was reluctant to try making sourdough because I thought it would go wrong… but I followed this starter recipe and now have a beautiful bubbly active starter and have also made several successful loaves. I am so proud of what I have achieved – thanks to the clever carrot 🥕

[Reply](#comment-1005299)

- Emilie Raffasays



[August 30, 2024 at 3:59 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005409)





Excellent! I’m glad you stuck with it. Sourdough is one of the most rewarding crafts to both make and eat. Enjoy and have fun with the process!





[Reply](#comment-1005409)
12. Andrew Gianfrancescosays

[August 26, 2024 at 6:39 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005260)

This recipe makes amazing sourdough bread. It’s a little work with making your own homemade starter, but knowing that you personally made everything from scratch is an amazing feeling and it taste so much better in the bread thank you so much. And now, apparently, I am an artisan now 😂

[Reply](#comment-1005260)

- Emilie Raffasays



[August 30, 2024 at 4:00 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005410)





Thank you so much! Yes, it is work. But rewarding work. You are an artisan now, Artisan Andrew ;)





[Reply](#comment-1005410)
13. Linda Weightmansays

[August 25, 2024 at 12:19 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005233)

I followed your instructions everyday for 8 days. I’m in the uk and my kitchen is cool, nowhere near the temperature you recommend, but I persevered. Today, I was concerned if the starter was ready, so I halved the starter before I fed it and used the 150 g to make your sourdough bread recipe. Imagine my surprise and delight when I saw it rising. I made 2 loaves and success. Thanks so much. I’ve been making my own bread for the past 40 years but never ventured into the realms of sourdough. That’s it I’m converted. Thanks so much. So you see old dogs can learn new tricks.

[Reply](#comment-1005233)

- Emilie Raffasays



[August 30, 2024 at 4:02 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005411)





Fantastic Linda! Thank you for circling back to share your experience with us. That’s what it’s all about: perseverance. I hope you have fun with your new sourdough journey.





[Reply](#comment-1005411)
14. Christinesays

[August 24, 2024 at 1:19 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005196)

It’s so easy and I can remember ingredients and directions after the second time making it. I’m still a beginner. Thank you.

[Reply](#comment-1005196)

15. Robinsays

[August 22, 2024 at 6:11 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005132)

What Olive oil do you use?

[Reply](#comment-1005132)

16. Jessesays

[August 22, 2024 at 3:57 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005130)

Hi! I exclusively use your beginner sourdough recipe for 2 years now. I am visiting my friend at 6k altitude. Do you have recommendations for adjusting this recipe? Thank you.

[Reply](#comment-1005130)

17. Christinasays

[August 19, 2024 at 1:58 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005021)

PATIENCE IS A VIRTUE ;)

After close to 3 weeks of studying your book and online comments as well as allowing “Sue” to gain strength, YIPEE had success with my first batard with gorgeous big holes. Followed your book recipe, Everyday Sourdough to include per your recommendation, weighing everything. My biggest challenge was the shapingt/tightening…seemed pretty hydrated and maybe due to warmer weather here in Carolinas. My new oven seems to be off calibration too so the last 10 mins on rack caused more browning than preferred for picky kiddo eaters. The batard was not super pretty(did not open as I had hoped) but the taste was superb! Haven’t had bread this good since living in Belgium as a military brat.

Thank you, Emilie for great instructions, with practical tips helping alleviate sourdough bread-baking anxiety.

[Reply](#comment-1005021)

18. Csays

[August 16, 2024 at 2:50 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004876)

I made sourdough frequently through 2020, then stopped until this week. This recipe gave me far better results: the amount of starter plus olive oil are the recipe differences. Same amount of work, same amount of other ingredients, far better results.

[Reply](#comment-1004876)

19. Alessandra c fostersays

[August 15, 2024 at 4:02 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004857)

Hello, I followed this recipe to the T. But when it came out of the 2nd rise it just stuck to everything and basically flopped. I did the water test on my starter and it was fine.

What have I done wrong?

[Reply](#comment-1004857)

- Erinsays



[August 21, 2024 at 9:58 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1005103)





Same here! Waiting for a reply





[Reply](#comment-1005103)
20. chloesays

[August 13, 2024 at 2:45 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004819)

i have a 5 qt dutch oven…is that okay?

[Reply](#comment-1004819)

- Emilie Raffasays



[August 13, 2024 at 7:24 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004823)





Yes! This size will work.





[Reply](#comment-1004823)
21. Lunasays

[August 13, 2024 at 4:02 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004812)

I just made it. Temperature in my kitchen was 24 degrees. I used bubbly floating starter. I am very happy because it looks like the bread shown in the picture here. Thank you dear.

[Reply](#comment-1004812)

- Emilie Raffasays



[August 13, 2024 at 7:24 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004824)





You are quite welcome. Thanks for taking the time to share your feedback :)





[Reply](#comment-1004824)
22. Trishsays

[August 12, 2024 at 8:39 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004779)

My first attempt at sour dough using King Arthur flour due to gluten frew lifestyle.

[Reply](#comment-1004779)

- Emilie Raffasays



[August 12, 2024 at 10:59 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004783)





Good luck Trish! Let us know how it goes ;)





[Reply](#comment-1004783)

- Janetsays



[August 16, 2024 at 9:21 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004869)





How did the bread turn out going gluten free. I am disappointed in the gluten free bread you purchased at the store.





[Reply](#comment-1004869)
23. Susiesays

[August 11, 2024 at 6:13 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004764)

Love this recipe! Can I add cheese and jalapeños? If so can I add them in the morning before the bake (prior to the final rise)? Or when should I add them? Thank you.

[Reply](#comment-1004764)

- Emilie Raffasays



[August 12, 2024 at 11:03 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004784)





Sure can! Go ahead and add the cheese and jalapeños after the first rest (autolyse). The dough will be much softer after this rest, making the inclusions easier to incorporate by hand. Then you’re all set for the bulk rise. For a visual, check out this post (using olives and thyme): [https://www.theclevercarrot.com/2021/06/how-to-add-fillings-olive-sourdough-bread-recipe/](https://www.theclevercarrot.com/2021/06/how-to-add-fillings-olive-sourdough-bread-recipe/)





[Reply](#comment-1004784)
24. Leilani Rawlersays

[August 10, 2024 at 4:05 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004698)

I am new to baking and especially sourdough bread and started. I have tried to make this recipe four times and I am disappointed each time. I have done the float test but my dough won’t rise I don’t know what I am doing wrong?

[Reply](#comment-1004698)

- Emilie Raffasays



[August 12, 2024 at 11:37 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004790)





Don’t give up. For bread dough to rise, you need the following 3 factors to work together: a strong starter, warm temperature & adequate time. They are all connected. For your starter, in addition to the float test, make sure it’s double in size and bubbly. You might need to feed it several times to get it to this state, depending on what it looks like now, and how it’s stored (for example, a sourdough starter that’s stored in the fridge might need 1-3 feedings at room temperature to re-activate). For temperature, you’ll get a boost in rise at 72-75 F. So move your dough to a warmer spot if possible. And then there’s time: sourdough takes considerably longer to rise when compared to bread dough made with instant yeast. Give it as much time as it needs to bulk up. A high-sided dough tub with measuring marks is is super helpful during the bulk rise. I’ve written ore information on this topic here: [https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/](https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/)





[Reply](#comment-1004790)
25. Denisesays

[August 10, 2024 at 1:48 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004695)

This is an easy and delicious recipe! Thank you for sharing!

[Reply](#comment-1004695)

- Emilie Raffasays



[August 10, 2024 at 11:32 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004718)





You’re very welcome Denise!





[Reply](#comment-1004718)
26. Sandysays

[August 8, 2024 at 3:35 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004657)

If I cut the dough in half, can I use a smaller dutch oven (3.5 qt)?

[Reply](#comment-1004657)

- Emilie Raffasays



[August 10, 2024 at 11:07 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004709)





Yes. That should be fine.





[Reply](#comment-1004709)
27. Richard, Kristensays

[August 7, 2024 at 10:57 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004638)

HALLELUJAH! HALLELUJAH! HALLELUJAH! HALLELUJAH!

Haha! It worked! I was SO scared to try this…. been putting it off for like a month and then I decided I just needed to do it. My last like 4/5 loaves of bread that I tried to bake made my stomach SOOOO upset that I just gave up on baking for a few months. I decided to try yours bc you made it sound simple and stress free…. and it was! I did it! The bread turned out marvelous and Vladimer’s leftovers are still in the fridge. Thank you for helping me prove to myself that I can bake. I just needed someone, other than the bread encyclopedia book, I was using to help me. Books are nice, but sometimes you need someone to who can share with you details you wouldnt otherwise hear about!

BTW I do not have Dutch oven and did it another way seen on YouTube -preheated oven one hour before cooking, placed pan on bottom with boiling water for the first half in order to create the steam needed and then took it out the 2nd half. Turned out perfect- not dry or hard or undercooked…. just right. Ahhhh. THANK YOU for your help. will be using your recipe again.

[Reply](#comment-1004638)

- Emilie Raffasays



[August 10, 2024 at 11:18 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004710)





Richard, this is fantastic to hear. Thanks for sharing your experience with us (I’m a huge fan of all caps, by the way ☺️). PS: I share the same sentiment as you: general information about sourdough is super helpful. But if it’s not applied in a practical sense that personally speaks to you, you won’t be motivated to try it. I’m glad this recipe and tutorial resonates with you! Happy baking!





[Reply](#comment-1004710)
28. Cindysays

[August 7, 2024 at 7:15 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004635)

How do I get it to brown up like yours?

[Reply](#comment-1004635)

- Emilie Raffasays



[August 10, 2024 at 11:21 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004711)





Hi Cindy! It could be a variety of factors for you, including oven temp. (too cool) and/or under proofed dough (didn’t rise for long enough). Consider using an oven thermometer for accuracy and double checking the length of your bulk rise, extending the time as needed if necessary.





[Reply](#comment-1004711)
29. Anasays

[August 7, 2024 at 3:04 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004629)

What does the lightly oiled wrap mean!?

[Reply](#comment-1004629)

- Emilie Raffasays



[August 10, 2024 at 11:23 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004712)





This is plastic wrap that has been lightly coated in oil (or oil spray) to prevent the dough from sticking to it. A re-usable wax wrap can be used as a substitute.





[Reply](#comment-1004712)
30. Audleesays

[August 6, 2024 at 5:31 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004611)

Best sourdough bread I’ve made! Thank you for this recipe!

[Reply](#comment-1004611)

- Emilie Raffasays



[August 10, 2024 at 11:23 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004713)





You are very welcome! Thank you Audlee!





[Reply](#comment-1004713)
31. Beckysays

[August 6, 2024 at 10:05 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004600)

Hi. Your book is great and offers good insight. I have a question- how long can I keep the discard to use? I’m not sure I’ll be able to eat the bread/baked goods (I am allergic to dairy and molds and in the past sourdough has been a trigger) but I’m hoping using my own starter I will be able to. My husband loves it so it won’t go to waste either way. Thank you

[Reply](#comment-1004600)

- Emilie Raffasays



[August 10, 2024 at 11:27 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004714)





Thank you, Becky ☺️ Technically, discard that’s in good condition (this refers to recently fed and collapsed sourdough discard, not discard that’s been unfed for weeks) can last indefinitely as long as it’s stored in the fridge and fed 1x/week to keep it fresh. As an alternative, use the discard right away to bake sourdough muffins, sourdough pancakes etc., which you can freeze once baked and cooled. There are many sourdough discard recipes to search on my site.





[Reply](#comment-1004714)
32. Alexissays

[August 4, 2024 at 7:40 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004574)

Hi Emilie

Love this recipe for learning to make sourdough and caring for my starter. Do you list the nutritional facts for the beginner loaf anywhere? I couldn’t locate it. Thanks so much !

[Reply](#comment-1004574)

- Emilie Raffasays



[August 10, 2024 at 11:28 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004715)





Hi there! I do not include the nutrition facts on my site. However, you can plug the info into an online calculator and it will generate the approximate amounts and %’s.





[Reply](#comment-1004715)
33. Viviansays

[August 4, 2024 at 3:40 pm](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004567)

Very comprehensive for beginner sourdough bakers! Incredible turn out.

[Reply](#comment-1004567)

- Emilie Raffasays



[August 10, 2024 at 11:29 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004716)





Excellent Vivian! Thanks for the feedback. I’m glad your bake was successful.





[Reply](#comment-1004716)
34. Michelle S.says

[August 4, 2024 at 11:53 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004559)

Great sourdough recipe! I started baking bread as a fun activity, and to enjoy an artisan style bread once a week. It has been hit and miss with other recipes. My second attempt with this one… just as good as the first!

I’d like to know if or when to introduce add-ins to the dough.

[Reply](#comment-1004559)

- Emilie Raffasays



[August 10, 2024 at 11:31 am](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/comment-page-37/#comment-1004717)





AMAZING! Thanks Michelle! For add-ins, go ahead and fold them into the dough after the first rest. The dough will be much softer at this stage, and therefore easier to work with. The longer the better for dough elasticity. Enjoy.





[Reply](#comment-1004717)

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