Sourdough loaf cut into slices

Homemade sourdough bread

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

Prep: 1 hr Cook: 40 mins Plus 7 days for the starter and at least 6 hrs rising


Makes 1 loaf (cuts into 10 slices)

Make our easy sourdough starter seven days ahead to make our simple homemade sourdough loaf. Serve with your favourite casseroles or soups

Nutrition and extra info

  • Vegan

Nutrition: per slice

  • kcal202
  • fat1g
  • saturates0.2g
  • carbs41g
  • sugars0.3g
  • fibre2g
  • protein7g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.


    For the sourdough starter

    • 50g strong white flour to start, then 25g extra a day for 6 days
    • 50g strong wholemeal flour to start, then 25g extra a day for 6 days

    For the sourdough loaf

    • 450g strong white flour, plus extra for dusting
    • 50g wholemeal flour
    • 10g fine salt
    • 100g sourdough starter (see above)


    1. To make the sourdough starter, whisk 50g strong white flour and 50g strong wholemeal flour with 100ml slightly warm water until smooth. Transfer to a large jar or plastic container. Leave the lid ajar for 1 hr or so in a warm place, then seal and set aside for 24 hrs. For the next six days, you will need to ‘feed’ it. Each day, tip away half the original starter, add an extra 25g of each flour and 50ml slightly warm water, and stir well. After a few days, you should start to see bubbles on the surface, and it will smell yeasty. On day seven, the starter should be bubbly and smell much sweeter. It
 is now ready to be used, but make sure you keep half back and carry on feeding for your next loaf. 

    2. Tip both the flours, 300ml warm water and the starter into a bowl, stir with a wooden spoon into a dough and leave somewhere for an hour. 

    3. Tip in 25ml more water and the salt and bring everything together. Cover and leave somewhere warm for 3 hrs, folding the dough onto itself several times in the first hour. The dough should increase in size by about a third.

    4. Line a medium bowl with a clean tea towel and flour it really well, or flour a proving basket. Tip the dough back onto your work surface, shape into a tight, smooth ball and dust it with flour. 

    5. Place the dough, seam-side up, 
in the bowl or proving basket, and leave at room temperature for 3 hrs – or better still in the fridge overnight – until risen by about a quarter.

    6. Heat oven to 230C/210C fan/gas 8 and put a casserole dish with a lid or a baking stone in the oven for at least 30 mins to heat up, and a large roasting tin filled with boiling water underneath. After 30 mins, carefully remove the casserole dish, invert the loaf into it and slash the top. Cover and bake for 20 mins, then take the lid off and bake for another 20 mins. Or invert onto the baking stone, slash and bake for 40 mins, or until the crust is as dark as you like it. 

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    20th May, 2020
    Like many in lockdown I’ve become a bit obsessed with making bread. This sourdough recipe is the most straightforward I’ve found. After A few goes, I’ve now got it to work perfectly. The key is to follow the instructions exactly, and one tip I learnt from other blogs.... it’s not ready till the inside is 97 degrees. If you have a thermometer this really helps. I undercooked the first few batches.
    Gill Moran's picture
    Gill Moran
    7th Apr, 2020
    This seemed like a bit of a faff, but at time of writing 'tame', packet yeast is rare as hen's teeth as we're currently in the grip of the 2020 Covid-19 pandemic. The finished loaf looks stunning, smells fantastic, and was as easy as the rating suggests. I'm blessed with a specific 'bread' setting on my oven and used that for the bake, it seemed to work well. I have yet to cut and taste, but am anticipating the moment... One thing worthy of note: I have rheumatoid arthritis, and my hands are not strong and often very painful. What I really like about this bread is it doesn't require heavy kneading, just a few little pats and tucks. Beware, though - you may find yourself bonding with your started as you feed it regularly; mine has even got a name now...
    Anna Standage
    30th Apr, 2020
    I am trying this recipe for the third time now (the first two attempts turned out great!) and for the first time, I have left the dough overnight in the fridge where the recipe says that is even better than leaving at room temperature for 3 hours. But this morning, the dough hasn't risen at all, should I leave it out to rise before baking?
    6th Jun, 2020
    Did you solve you query - I always put mine in fridge and likewise it never seems to rise but it does do in the oven!
    19th Apr, 2020
    I'm dying to try this (some time on my hands at the moment...), but am more into baguettes (I have a baguette "tin", but never used it for sourdough). Would it work, please?
    Esther_Deputyfoodeditor's picture
    22nd Apr, 2020
    Hey, Esther from the food team here! Unfortunately the process for sourdough baguettes is a little different so we would recommend using this exact recipe for that! Keep your eyes peeled for a recipe for sourdough baguettes in the future! Thanks for your question!
    25th Apr, 2020
    Thanks Esther, I made it as a loaf, following your advice, but am disappointed with the lack of air pockets: apart from a few here and there, it's mostly made of teeny tiny bubbles. Not that the texture is really unpleasant, nor too chewy, but still... What could I have done wrong? Can it be because my loaf stuck the the dish in which it rose overnight and so using the silicone scraper damaged the rise? Or, with a closer look at the picture at the top here, maybe it's supposed to be like that and not as airy as the one on this picture: ? Thanks in advance for your help.
    Gudrun DW
    31st Mar, 2020
    Hi, once the starter is ready, how often should I keep feeding it? Only when I use it or more often? Thanks in advance!
    Gill Moran's picture
    Gill Moran
    7th Apr, 2020
    Hello, Gudrun. I'm a beginner at this myself, so I did a lot of online research, and I think if you're going to use it daily, keep feeding, otherwise if you keep it in the fridge, once a week seems to be enough.
    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.