Easy sourdough

Easy sourdough bread

  • 1
  • 2
  • 3
  • 4
  • 5
(31 ratings)

Prep: 30 mins Cook: 25 mins - 30 mins plus overnight fermenting and rising

More effort

Makes 1 loaf (cuts into 10-12 slices)

Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per slice (12)

  • kcal172
  • fat1g
  • saturates0g
  • carbs33g
  • sugars0g
  • fibre3g
  • protein6g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


    For the starter

    • 100g strong white bread flour
    • 100g organic dark rye flour
    • ½ x 7g sachet fast-action dried yeast

    For the main dough

    • 400g strong white bread flour
    • ½ x 7g sachet fast-action dried yeast


    1. To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.

    2. To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size – about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).

    3. Tip the dough onto a floured surface and gently shape into a round – you don’t want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.

    4. Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below – this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    30th Jun, 2020
    Might be nice bread, but it is not sourdough. Pretty much the point is you don't use dried yeast.
    6th Jun, 2020
    This is lovely was a hit the first time but I didn’t get a crust so this time I poured boiling water onto my hot tray and got a fab crust. I used white flour and am going to try a traditional sourdough next
    5th Jun, 2020
    this is not sourdough. You have made a starter - you have made gluey yeast. call it bread but not sourdough.
    isabella1234's picture
    20th Apr, 2020
    I’ve just made this bread, it is absolutely gorgeous! Beautiful crumb and crunchy outside, it is definitely a keeper. I did use wholemeal bread flour and white for my starter, no rye flour in the house, and trying to stay away from the shops. Also I reduced the salt to 12g and baked the bread in the Dutch oven for 30 min covered and 5 uncovered. It came out just perfect! The writer doesn’t say it is a ‘real sourdough’ bread, but still the bread has a slight sour taste, which in a way I prefer it. Thank you for such a lovely recipe, everyone here loved it!
    Alix Evans's picture
    Alix Evans
    3rd Jul, 2019
    This recipe needs renaming oe removing! Sourdough bread NEVER EVER uses dried yeast!!
    4th Mar, 2018
    First time making sourdough and it won't be th last. Appreciated the instructions, detailed and easy to follow. Bread was lovely!
    6th Dec, 2017
    A great recipe which I have been using since it was first published. A double cheat since I mix the dough in a bread machine! Once mixed, I tip it out onto a floured surface, shape it, on to flour dusted non-stick baking parchment, let it double in size, slash the top and straight into the oven, onto a hot baking tray, parchment and all! A few variations including swapping about a quarter to a third of the second lot of white flour for wholemeal to give a more 'rustic' loaf. Flour nearly always 'organic' too and finally, coarse maize meal for dusting. Brilliant!
    12th Oct, 2017
    I thought this was an excellent recipe if like me you are pushed for time. Ive made a few sourdough starters but end up in a mess and constant feeding it Im too busy and becomes a chore. This recipe gave a lovely crumb plus I added a good scoop of butter. Smelt and tasted very nice. I like the idea of letting it rise in the fridge good as I was out with the children. Ideal for busy mums.
    10th Sep, 2016
    Forgot to rate it below.
    10th Sep, 2016
    First time I've ever made bread and love this! Would recommend as a not too tricky way to get a great loaf.


    21st May, 2020
    200ml water gives me paste not dough, I had to add another half a bag of flour to make it into a dough, what am I doing wrong?
    lulu_grimes's picture
    24th May, 2020
    Hi, I'm not entirely sure. The starter should be runny as it has 50 ml more water than flour but the next step adds twice as much flour as water so should be a dough rather than a paste. How did the bread turn out? Lulu
    25th May, 2020
    The bread turned out lovely but I had to add an awful lot more flour so it may not have turned out as it should!
    12th Apr, 2020
    How soon after making the starter do I need to make the bread? Can I keep it at room temperature or in the fridge for some extra time?
    Esther_Deputyfoodeditor's picture
    15th Apr, 2020
    Hey, Esther from the food team here! You can start using it as soon as its ready or keep it in the fridge and use it as much as you need to. Remember to feed it after every use with 100g flour and 100g water. If you're not using it regularly you need to feed it twice a week by discarding half and feeding. Thanks for your question!
    4th Apr, 2020
    Hi, I can't get my hands on the rye flour for the starter. Are there any alternatives you would suggest here? Thanks!
    Esther_Deputyfoodeditor's picture
    6th Apr, 2020
    Hello! Esther from the food team here. You could make it with just strong bread flour (so 200g in total) or replace the rye with spelt or strong wholemeal. Thanks for your question!
    13th Jul, 2018
    Is the recipe supposed to be 1 teaspoon of salt rather than the tablespoon described in the ingredients?
    goodfoodteam's picture
    23rd Jul, 2018
    Thanks for your question. 1 tbsp salt is the correct amount. It adds flavour, and aids both colour and rise.
    5th Jan, 2017
    How would you feed this starter? I get the equal portions part, but because of the rye does it need to be fed more often? Does it need to be fed with strong flour or rye?


    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.