Easy sourdough

Easy sourdough bread

  • 1
  • 2
  • 3
  • 4
  • 5
(21 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, overnight version makes a lovely loaf

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.
    20th Oct, 2016
    Read the recipe again. In point 2 it says add ingredients to bowl and your starter!
    jim b
    22nd Apr, 2015
    if this is made with yeast- what makes it a "sourdough" recipe?
    6th May, 2016
    Sourdough contains yeast, it's just not standard baking yeast. What makes this "sourdough" is that a starter is allowed to ferment - that's what produces the sour flavour.
    22nd Apr, 2015
    My husband made this at the weekend- delicious! No big air holes like most sourdough but really tasty, tangy bread. Didn't last a day! Have left a starter in the fridge for more. Would recommend.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    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.