Classic Sourdough Bread With Starters

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Golden-crusted and full of that perfect tang, this classic sourdough bread with starters is everything homemade bread dreams are made of. It has a deeply caramelized crust, an airy yet chewy crumb, and a flavor profile that only a well-aged starter can deliver. Whether it’s your first loaf or your fiftieth, this recipe celebrates the patient art of sourdough.

Using a starter unlocks the wild yeast magic that gives sourdough its rich character. Each loaf tells a story of fermentation, warmth, and care. It’s a recipe that turns flour and water into something soulful. Whether you’re slicing it for breakfast toast, dipping it into a cozy stew, or simply enjoying it with butter, every bite speaks comfort and tradition.

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Why You’ll Love This Classic Sourdough Bread With Starters

• Incredible Flavor: Deep, mildly tangy, and layered.
• No Commercial Yeast Needed: Rely entirely on your natural starter.
• Crust Perfection: Crisp and golden on the outside.
• Flexible Schedule: Great for weekend baking with overnight options.
• Naturally Long-Lasting: Sourdough keeps fresh longer than other breads.

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Preparation Phase & Tools to Use

Before you begin, it helps to be well-prepared. Here’s what you’ll need:

• Digital Kitchen Scale: Precision matters. Measuring in grams ensures consistent hydration and perfect balance.
• Mixing Bowls (Medium to Large): For combining ingredients and stretch-and-folds. Use non-reactive materials like glass or stainless steel.
• Bench Scraper: Essential for handling sticky dough and shaping without tearing the gluten structure.
• Proofing Basket (Banneton): Helps the dough maintain structure during the final rise. Flour it generously.
• Dutch Oven or Cast Iron Combo Cooker: Creates the steam necessary for that golden blistered crust.
• Lame or Sharp Razor Blade: Used for scoring the top of the dough, allowing it to expand beautifully in the oven.
• Clean Kitchen Towel: To cover the dough while it rests.

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Ingredients for the Classic Sourdough Bread With Starters

• Active Sourdough Starter: This is the heart of the recipe. Your starter should be bubbly and fed 4-6 hours prior to mixing.
• Bread Flour: Provides the strong gluten network necessary for that chewy interior.
• Whole Wheat Flour (Optional): Adds depth and complexity to flavor.
• Water: Hydrates the dough and activates the fermentation.
• Salt: Enhances flavor and regulates yeast activity.

How To Make the Classic Sourdough Bread With Starters

Step 1: Mix the Dough

In a large mixing bowl, combine 500g bread flour, 50g whole wheat flour, and 375g water. Mix until no dry bits remain. Let it rest for 45 minutes (autolyse).

Step 2: Add Starter and Salt

Add 100g of bubbly active starter and 10g salt. Mix thoroughly, squeezing and folding until fully incorporated. Let it rest for 30 minutes.

Step 3: Stretch and Fold

Perform 4 rounds of stretch and folds every 30 minutes. Gently pull and fold the dough over itself on all four sides. This builds strength.

Step 4: Bulk Fermentation

Let the dough rest in a covered bowl for 4-6 hours at room temperature, until puffy and expanded by about 50%.

Step 5: Pre-Shape and Bench Rest

Turn the dough onto a lightly floured surface. Gently shape it into a round, cover, and let it rest for 20 minutes.

Step 6: Final Shape and Cold Proof

Shape your dough tightly into a boule or batard and place it into a well-floured banneton. Cover and refrigerate overnight (8-12 hours).

Step 7: Score and Bake

Preheat your oven to 500°F with a Dutch oven inside. Carefully place your dough into the hot Dutch oven, score the top, cover, and bake for 20 minutes. Uncover and reduce heat to 450°F. Bake another 20-25 minutes until deep golden brown.

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How to Serve and Store Your Sourdough Bread

Let your freshly baked sourdough cool completely before slicing. This allows the crumb to set and prevents a gummy texture.

Serve it simply with butter, toast it with jam, or slice it thin for sandwiches. It also pairs wonderfully with soups and salads.

For storage, keep it wrapped in a clean towel or paper bag at room temperature for up to 3 days. To extend freshness, slice and freeze the loaf in portions—just toast straight from frozen.

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Frequently Asked Questions

How do I know when my starter is ready to use?

Your starter is ready when it’s bubbly, doubled in size, and passes the float test (a small spoonful floats in water).

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour creates a chewier crumb and better structure.

Why is my dough so sticky?

Sourdough dough is high hydration. Wet your hands during stretch and folds to manage stickiness.

How do I get big holes in my crumb?

Use high-hydration dough, perform gentle stretch and folds, and avoid over-handling during shaping.

What if I don’t have a Dutch oven?

You can use a heavy baking sheet with an inverted oven-safe bowl over the dough, or bake on a stone with added steam.

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Want More Bread Ideas?

If you loved baking this sourdough, try these comforting and creative bread and baked dishes:

• Honey Butter Sweet Alabama Pecan Bread for a sweet Southern twist.
• Grandma Nardi’s Italian Easter Bread if you’re feeling festive.
• Cheesesteak Tortellini Bliss as a hearty baked pasta alternative.
• French Onion Ground Beef and Rice Casserole for a savory baked dinner option.
• Cinnamon Roll Cheesecake if you’re after sweet, rich bakes.

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📌 Save this recipe to your Pinterest bread board so you can come back to it any time: Kitchen By Kate on Pinterest.

And let me know in the comments how your loaf turned out! Did you go full white flour or add whole wheat? Did you cold-proof longer or bake same-day? I love hearing your sourdough stories. Let’s keep sharing and learning from each other.

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