your simple guide to home baked sourdough

SOURDOUGH. Who knew something so simple could bring so much joy, presence, grounding, and nourishment?

Did you know sourdough is the oldest form of leavened bread and was used as far back as ancient Egypt? No wonder I feel so connected and grounded when I bake. I love that every recipe you’ll find will be a little bit different. Just like stories shift and change when passed down from generation to generation, so to do our sourdough techniques. I think of this much less as a recipe and much  more as a guide to help you tell your own story through sourdough. One thing is for certain, though: all sourdough begins with a starter, a mixture of flour, water, and what feels like a pinch of magic. Sitting at room temperature, wild yeasts in the air and on the flour settle into the starter mixture. The fermentation that occurs after a few days gives the starter its sour smell and magic powers. Our starter is named Willow, and I plan on sharing her with loved ones and passing her down to Evie and hopefully many generations to come.

I’ve gotten a lot of questions about why I can enjoy sourdough when I have gluten intolerance. Well, it comes down, once again, to the magic of the starter and fermentation she brings. The fermentation process that gives the bread its delicious sour taste also makes it much more gut-friendly than your standard bread, especially when you stick to organic and sprouted grains, and even more ideally, ancient einkorn. The sourdough’s bacteria breaks down the flour in a way that mimics our microbiome. In fact, the microbes that are in your sourdough starter are the same microbes that are in the soil and in our guts. How wild is that? We’re more connected to the earth than we often realize. What happens is that the wild yeast and bacteria in a sourdough starter break down some of the carbohydrates and proteins found in flour that can be tough on our guts, making for a much more easily digestible  and nutritionally beneficial real food. The fermentation also increases the body’s ability to absorb vitamins and minerals from the sourdough. As your dough ferments, it produces enzymes that break down phytic acid, which can inhibit the body’s ability to absorb nutrients.

So, not only does sourdough taste outstanding, it’s also nutrient dense and a great vessel for other nourishing foods like grass fed butter, avocado, smoked salmon, chili, soup, and more. The options are endless.

First, let’s talk about your STARTER.

Ours is named Willow, she is loved by my whole family. Willow started from dehydrated starter gifted to me by my dear friend Ashley. I slowly rehydrated it over the course of three days and have been feeding Willow daily ever since, aside from a few travel stints where she waited patiently for me to return in the fridge. Usually, I like storing her in an airtight glass container, on my counter.

Step 1: adopt or borrow some organic, well loved starter from someone you trust. This could be a friend, a relative (older the better), a local sourdough bakery, or a wonderful small family farm like my friends at iii Rivers Farm. I am also a big fan of Cultures for Health for all things fermented, and they have great starters for a variety of flours (use that link and get 20% off your order). I am not here to tell you how to start one from scratch because I think one of the most beautiful thing about sourdough is how cool it is to start a whole new starter and sourdough practice after inheriting sourdough that’s been loved on by someone else.

Step 2: Rehydrating and feeding are pretty much the same. Add 1/3 cup organic flour of your choice (I’ve maintained mine with only organic unbleached white flour and have found great success) and 1/3 cup room temp or slightly lukewarm water. Stir and repeat morning and evening every day until you have a robust starter of your own. Once your starter is nice and bubbly, take it down to once a day (I like morning). At this point, unless you’re starting a loaf that evening, you’ll need to discard a bit. Take about 1/4 cup of starter out before you add your flour and water. I love using this for Evie’s sourdough pancakes.

And now, friends, it’s time to bake.

Here are the steps to baking your own simple loaf. I’ve included the times I like to start and bake for reference. Another beautiful thing about sourdough is that you can make the process work into your own unique life. I plan to continue to expand and add to this post as my knowledge and experience grows too. That’s the beauty of sourdough baking, we get to ebb, flow, and grow along with our starters and our loaves.

real deal sourdough

  • Servings: many
  • Difficulty: moderate
  • Print



  • 425 grams of room temp water
  • 200 grams sourdough starter
  • 650 grams of organic your flour choice (I recommend Einkorn for flavor, crumb, and nutrition)
  • 15-20 grams of sea salt, depending on taste (I prefer a little extra salt)
  • sprinkling of gluten free flour (I use Otto’s Cassava Flour)


About 5pm: Add water and starter to your mixing bowl, and stir with hand or bowl until just combined. Then, add flour and mix with hands or scraper until you have a shaggy ball, let sit to leaven for 30 minutes uncovered.

About 5:35pm: After 30 minutes, sprinkle salt over dough, and pinch it into the dough with your fingers until combined, and then use scraper to scrape off sides of your bowl and set in the mixer on the lowest setting for 20 minutes. Note: if you do not have a standing mixer, you can alternatively “stretch and fold” every hour, 4 times total. This means you’ll pull each side of the dough, one side at a time, and fold all the away across.

About 6pm: Transfer to glass bowl and cover with cling wrap or Bee’s Wrap and set in a consistent temp, dark spot to proof for 12 hours (there is wiggle room here; Ive done as few as 6 hours and as many at 14).

About 6am: Dust a big cutting board or clean kitchen surface with gluten free flour, and scrape your proofed, now much larger, dough onto flour for shaping. Stretch and fold each side (one at a time) all the way across the surface of the dough, and then tuck all of the creases underneath the dough ball. Sprinkle your bread basket (or your scraped clean glass bowl) with more gluten free flour and set your shaped ball of dough upside down inside, then cover with towel or bread basket cover. I have also had success here with wetting my hands and the working surface instead of flouring it. See what works best for you! (I’d love to read in comments)

Let proof for another 90 min to 3 hours. One hour before baking heat your oven to 450F and put your dutch oven with the lid on in your oven to heat up. To test to know it’s ready, gently poke with your finger. The indent should slowly rise, but not bounce back immediately. You’ve over-proofed if it just deflates and doesn’t slowly rise back.

About 8am: When it’s bake time, flip your bread into dutch oven so the creases are on the bottom and slice two lines across the top of your loaf about 1/4 inch deep. If the flip proves challenging (it does for me sometimes too), flip it onto parchment paper and then gently lower into your pot. And bake at 450F with the lid on for 30 minutes, then remove lid and bake at 450F for another 15. Remove from oven, tap bottom and if it’s a hollow sound, you’re spot on!

About 8:45am: LET COOL FOR AT LEAST ONE HOUR. I MEAN IT. Slice, feel proud, and ENJOY!

I’ll store my loaves in a bees wax loaf wrapper at room temp, but they rarely last more than two days because we eat them up.

Stay tuned for a full video guide, along with special sourdough recipes coming soon (search “sourdough” on this site for everything I’ve shared so far)! I’d love to hear from you. Who’s baking? I’d love to hear your sourdough stories, experiences, wins, and lessons learned. Let’s connect in comments!

By | 2020-04-02T12:42:38-08:00 January 14th, 2020|Health, Recipes, Rice, Biscuits, Tortillas, and Mash|9 Comments


  1. Colleen Forestieri January 16, 2020 at 5:37 pm - Reply

    Hi Laura!
    I normally make a different sourdough recipe (tartine’s) so I am excited to try your version. The overnight raise (proof) does not need to happen in the refrigerator? Is a 68 degree room ok for the 12 hours?

    Thank you!

    • Laura Bruner January 16, 2020 at 6:24 pm - Reply

      Hi! Thank you so much. Can’t wait to hear what you think. That should be just fine. Mine sits for 12 hours probably just a little cooler than that (I’m guessing 63-65). I’m curious to see how it does in the warmer months!

  2. Cindy January 25, 2020 at 2:39 am - Reply

    At 6pm when you transferred to the glass bowl, what happened to the stretching? (Stretch and “boom” in the video.) Did the 20 minutes in the mixer take the place of that? And do you have any advice if I do not have a mixer strong enough to handle the dough?
    Love these explicit directions and looking forward to the full video guide!

    • Laura Bruner January 26, 2020 at 1:17 pm - Reply

      Hi Cindy! Thanks so much for your comment and for the questions. It’s helped me to make some updates to the guide. Yes, the mixer takes the place of the stretch and fold. I’ve tried both and they each work, but the mixer is simpler and less time intensive. I do think it also makes for a better crumb. I’ve included street and fold steps as well. Enjoy!

  3. Cindy (2CranesFarm) January 26, 2020 at 7:32 pm - Reply

    Thanks so much for the prompt reply. Maybe someday I will invest in a good mixer, but until then I will be stretching and folding. I am definitely a sourdough beginner but am enjoying your spirit and enthusiasm.

  4. Cindy February 5, 2020 at 10:48 am - Reply

    Loving your guidance! So . . . Without a stand mixer, I am stretching and folding hourly four times. Is this in addition to the 6-14 hour proof – or part of it? Doing it first would add 3 hours to the process? Yikes! I don’t know if I’m that dedicated!

    • Laura Bruner February 5, 2020 at 1:20 pm - Reply

      Hi Cindy! The folds would be before the ferment starts, but fortunately, the dough is still fermenting during that time. It just needs at least 6 hours to proof. If you go on the shorter end, pop it in the oven (off) with the light off. That will be a warm space for it to proof faster. I promise as you do this, it will get so much simpler and will work with your life.

  5. Barbara February 24, 2020 at 7:54 am - Reply

    Hey Laura! You’ve inspired me to make some sourdough! I finally have all the supplies and am so excited. My house is celiac and I was wondering if you’ve ever made a loaf solely with ottos cassava flour? If not, would any gluten free flour work? Thank you!

    • Laura Bruner February 24, 2020 at 8:56 am - Reply

      Hi Barbara! Thank you so much for your comment. Cassava Flour will not work the same as wheat flour, nor will a gluten free flour. I don’t have experience with a wholly gluten free sourdough but I know there are resources out there. Gluten free flours require a different process and will have a unique final product. Sending a hug!

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