Homemade Sourdough

Born during Covid and now over five years old, my sourdough starter has become part of the family — it travels in my suitcase, gets fed weekly like a fifth child, and has been shared with many families. With nothing more than flour, water, and salt, this humble mixture has fed us over and over again. This is the recipe I bake every week — simple, nourishing, and deeply comforting.

Prep Time: 20 minutes (plus rising time)

Total Time: 8–10 hours

Serves: 1 loaf

Ingredients

• 4 cups (480 g) flour

• 2 tsp salt

• 1 cup active sourdough starter

• 2 cups warm water

• Extra flour (for kneading and dusting)

Make Your Own Starter

• Day 1: Mix ½ cup (60 g) whole wheat or rye flour with ¼ cup (60 ml) warm water in a clean glass jar. Stir into a thick paste. Cover loosely with a lid or cloth.

• Day 2–14: Each day, discard half the mixture and feed with ½ cup flour + ¼ cup water. Stir well and keep at room temperature. At first you may see little to no activity — that’s normal. Bubbles and a tangy smell usually begin after the first week.

• Weeks 3–6: Continue daily feedings. The starter strengthens gradually, especially if your kitchen is cool. You’ll know it’s ready when it doubles in size within 6–8 hours of feeding, smells pleasantly sour, and passes the “float test” (a spoonful floats in water).

Method

1. Mix the dough – In a large bowl, combine flour, salt, starter, and water. Stir until a sticky dough forms. Add a little more flour if needed.

2. Knead – Knead for 10 minutes on a floured surface (or 6–8 minutes in a stand mixer with dough hook) until elastic.

3. First rise (cold ferment) – Place dough in a lightly oiled bowl, cover, and refrigerate overnight (8–12 hours). This slow rise develops flavour and makes shaping easier.

4. Shape – Remove dough from the fridge. Punch down, gently knead 2–3 minutes, then shape into a round or oval loaf. Place seam-side down on parchment. Slash the top with a sharp knife or razor, dust with flour.

5. Final rise – Let dough sit at room temperature 2–4 hours, or until nearly doubled.

6. Bake – Preheat oven to 260°C (500°F). Place dough (on parchment) in a Dutch oven. Cover and bake 30 minutes. Remove lid and bake another 10–15 minutes until crust is golden and crisp. Cool at least 1 hour before slicing.

Starter Care

Once active, store in the fridge. Feed after each bake or at least weekly with 1 cup flour + ½ cup water. Leave it out until bubbly, then refrigerate.