Easiest sourdough bread

The world’s easiest sourdough bread – Incredibly easy

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  1. Norm Reply

    Hi Sune, Can I replace 190 grams of whole grain flour in this easiest sourdough recipe with 190 grams of rye flour?

  2. Teresa Reply

    How long do you refrigerate your instructions do not say.
    Also my dough was still very sticky the following morning after 11 hrs was hard to do the turns

    • Minimum of 8 hours, maximum of.. unclear, the longest I’ve gone was 48 hours, but I am sure you can do longer 🙂

      If you dough is very sticky, you either didn’t develop your gluten enough, or you over proofed the dough (let bulk go too long). Also the dough is MUCH more sticky before you start shaping it, but it comes together quickly 🙂

  3. James Reply

    Hi Sune, a bit confused by your last reply saying a minimum of 8 hours to retard the dough in the refrigerator but your easy step instructions, #4 gives 1 hour retard while the oven preheats. Would you please clarify?

    • Well, that’s because that one hour rest in the fridge is just to firm it up to make it easier to score. The dough won’t fully get cooled in that hour, so it doesn’t really count as a retard. 🙂

  4. Lfenner Reply

    You saved my love for sourdough! It was way too time consuming but I tried your recipe and my loaves turned out great and it was so much easier. How would I make this recipe with no whole wheat flour? What would that change? Sorry do this is a silly question, I’m quite the beginner!

    • That is wonderful to hear <3

      You can make it as is, without whole wheat. It may become a bit more slack, so if the version with whole wheat was slack for you, you may want to hold back on the water.

      No question is ever silly. That’s what makes us learn 🙂

  5. 416dude Reply

    Tried this today with the exact same recipe and my dough is such a sticky mess! Any advice?

    • What kind of flour are you using?

      When you feed your starter, how high does it grow? Double? Triple?

  6. Hendrikje Reply

    Hi Sune,

    Thanks a lot for this recipe! Google brought me here (“easiest sour dough recipe”) and following your recipe I made my very first sour dough bread. It came out just perfect! I love the crust and the chewy texture. This is a bread-level non of my yeast breads ever reached. I will definitely keep this recipe in my baking and I am looking forward to trying out other recipes!
    I wonder whether there are possibilities with higher percentages of whole grain wheat flour? Or even only whole grain flour? Do you have any tips or experience on that?
    However, thanks a lot for this blog!

    Greetings from Netherlands,

    • I’d try to increase the whole grain flour gradually and see what works for your flour.

      Otherwise I will soon be making a video on what adding more and more whole grain will do for a free standing loaf.

      If you wanna go 100%, I’d just make the dough with the same amounts, but add it to a tin instead. It will still rise and be delicious, but the lack of gluten development will not allow the bread to stand up by itself 🙂

  7. Yam Reply

    Should I feed my started before using it for this recipe?

  8. Ian Klein Reply

    Hello Sune,

    I’ve been following your videos in youtube for long time. One month ago i started my sourdough starter and now im experimenting with a couple of recipes.
    I wanted to ask you, what is the main difference between this recipe and the one that has more steps like stretching and folding? What will be the main difference in the final product?

    Thank you so much for your your knowledge and this recipes!

    Best Regards

    • This will probably not be as tangy. Also, chances are that the crumb will not be nearly as open as you could get with the other one. Still delicious sourdough bread though, with minimal work. I use this recipe all the time. 🙂

  9. Ian Klein Reply

    Hello Sune, thank you so much for your reply.
    I did this recipe yesterday. Indeed the crumb was in the compact side and mostly dense. How can achieve a lighter bubbly bread? Is it high hidration and more stretch and folds?

    Thanks in advance.
    Best regatds

  10. Wally Fandrich Reply

    In your comments you mention the hydration rate of 75% increases the amount of holes in the crumb. Does this mean if you want a denser bread (a consistent crumb without the large holes) you just have to reduce the hydration?
    Is there a minimum hydration level that must be maintained to keep the dough supple enough to work?
    Does the amount of starter effect The crumb, is there a minimum level of starter you must have?

    • Higher hydration helps with a more open crumb, but handling is also key. If you want a sourdough bread with a uniform crumb, you can degas the dough before shaping and you’ll get a uniform crumb with smaller holes.

      Minimum hydration is very dependant on the flour that you use. For some flours it’s 60-65%, but for others (whole grain) it may be 80% 🙂

      The amount of starter does nothing for the crumb. The less starter you use the longer the fermentation. I’ve heard of some people that use 1-2%. Never tried it myself 🙂

  11. Jeannette Reply

    Hi Sune!
    Do you have any tips on how to make this into dinner rolls? should I just make smaller balls of dough, or is there something else I should know? Thanks!

    • Yes, try to shape them like mini boules and then bake them right away. I’d lower the hydration to 70% though.

  12. Viktória Reply

    Hi Sune, I do not have Dutch oven, but I have bread program with max 230C in my steam oven. How should I change the baking process? Thanks a lot! Viktória

    • Does you oven go higher than 230C?

      You can bake fine sourdough bread at 230C, so maybe try it out?

  13. Hi Sune,

    I tried your recipe twice but was not able to achieve a firm bread. Once I flipped the baskets onto the parchment paper, the dough was quite flat and not really able to stand up. The bread was on the kitchen counter for over 9 hours, around 20 degrees celcius. Do you have any tips? Do I need to keep the dough longer on the kitchen counter?

    Kind regards,

    • It sounds like you need to keep it a shorter time, but also the flour you need might not support 75% hydration.

      I’ve changed the formula for your here: https://fgbc.dk/4uh

      That’s 70% hydration. If that still doesn’t work, then try to go to 65% 🙂

  14. Barry B Reply

    I just made this…it was my second attemp at SD…and this recipe/method worked so good. My problem lies with the bottom of the bread…it was black and hard to cut through. I dont have a baking steel…so DO right on the oven rack.

    • Try to move the dutch oven on a higher shelf. I’ve heard some people have luck with putting the dutch oven on a trivet on the baking sheet instead of directly.

  15. Hello, thanks for this great recipe, and also for the calculator, genius, my question, using my own yeast method, i normally make bread with 70% bread flour and 30% Semolina flour, i love the colour and texture this produces, i now have my own starter, do you think this will work with your method?

    Many thanks

    • Yes, I’m sure it will 🙂

      If you have problems with oven spring, try to reduce to 20% and see if that helps.

  16. Barry Steyn Reply

    Hi, I tried this recipe. Even though my starter doubled in size, the dough came out way to wet and sticky and I got zero rise. I did let it sit on my counter for about 20 hours. Any advice?

    • 20 hours is way too much, unless your kitchen is unbearably cold.

      It sounds like it over proofed, which means that it might have been okay during the night. Is your kitchen very warm?

  17. Heather Reply

    This is the first sourdough bread I’ve ever made and it came out amazing! It was delicious and got a great rise!

    I wanted to ask, is it ok to do a few rounds of folds during the bulk fermentation if you have the time, or will that speed up the fermentation? Is the main thing about this recipe that makes such a long bulk fermentation possible the fact that it contains less starter than other recipes?

    Thanks for your great blog and youtube channel! I’m currently following your recipe for ‘easy beginner sourdough bread’ and can’t wait to see how it turns out!


    • No, that’s perfectly okay. It just makes the dough more cohesive 🙂

  18. You said that the fermentation/bulk rise takes between 8 to 12 hours at 70 degrees room temperature. I use my cold oven at room temperature for the bulk rise which is around 80 degrees so I’m afraid that it would be over-proofed when I get up in the morning. If I’m mixing dough earlier in the evening, can I start the rise then, then retard it in the fridge overnight and resume the next morning to get the timing correct? When it’s retarding, fermentation doesn’t quite stop so I’m hoping there is a formula to end the rise at the optimum amount of time. Is another option just to retard the whole rise for a much longer time? Thanks, Sune.

    • Retarding almost stops fermentation, so it probably wouldn’t be done next morning if it spent the entire time in the fridge. If you put it in a clear contain where you can monitor the growth it should grow about 25% to be done.

      There’s no formula, only senses. Your eyes, fingers and your brain is the guide.

  19. Flo Reply

    Hi, Thanks for this recipe and the excellent instructions and videos. Can I leave the dough overnight in the fridge rather than on the counter? My kitchen temperature is typically 25C which might cause the dough to overproof overnight.

    • I am sorry. I have 100’s of comments that I need to answer. The price of popularity I guess 🙂

  20. Peter Reply

    If you are making just one loaf do you cut all ingredients in half? I have not heard back on this, so I am thinking cut the flour and water in half but keep the starter amount the same. I have seen this in other recipes.

    • Yes, just divide everything by two. Note that it can be more difficult to stretch and fold a small mass of dough though 🙂

  21. Peter Henderson Reply

    If I am making just one boule do I use half of all ingredients including the starter?

  22. Judith Murfett Reply

    Hi Sune,
    I’m making the quick bread tonight and I’m interested to see how it goes. I’m wondering why your recipes always make 2 loaves?
    I guess we don’t eat as much bread being just the two of us. So I always halve your recipes and they still work. With the quick and easy sourdough though, I am going to still use 100gms of starter (not 50gms) as it is cool overnight in Melbourne, Australia and I want it to be ready by morning. Like you, I keep experimenting even with your recipes!
    I have made your danish rye bread, and the cheese and paprika loaf as well as the knackebrod, all delicious so far.
    I love your experimental approach, keep it up!

    • I make two because it’s less work than making 2 separately.

      I’ll slice and freeze the bread, and it’s still great after defrosting in the toaster 🙂

  23. Jamie Reply

    I am going to be using 100% fresh ground flour. Would you recommend any changes that might help my chance of success.

  24. Jeannette Reply

    Hi Sune, I’ve made this recipe several times this year and it’s my favorite because I don’t have to spend so much time babysitting it. Can it be adapted to make baguettes? I know I would need to use steam, but I’d love to not have to spend an entire day stretching and folding. Thanks for your tips.

  25. Diana Shaw Reply

    I made this recipe and it is delicious but the bread seems heavy and a bit damp – what did I do wrong? I should note that I heated the oven to 500 but my husband can’t eat crispy things so I lowered the temp to 350 when baking – is it underbaked? Over proofed? Over hydrated? or did I just screw up!

    • Absolutely underbaked. You can try to go at 450F but cover the whole time.

  26. Monique Reply

    Thanks for your recipe! I have tried it a couple times and the bread turned out beautifully. I am wondering if I can leave the boule in the fridge for longer than a couple hours before baking? Or even overnight?

  27. Lauren Hutchison Reply

    5 stars
    Such a great recipe – I make it a lot. After the final steps of putting the dough in the banneton, how long can I retard the unbaked dough in the fridge before the bake? Thank you!

    • Thank you 😁 If you fridge is cold enough up to 4 days. It should be below 4c/39f.

  28. ina Reply

    Just double-checking: so the final proof in the banneton is only one hour?