The Complete Beginner’s Guide to Sourdough Bread

Sourdough has captured the hearts of home bakers around the world, and it’s easy to see why. From its deeply complex flavor profiles to its health benefits and natural approach to baking, sourdough stands apart from bread made with commercial yeast. In this comprehensive guide, you’ll learn everything you need to know—from starting a sourdough starter to baking the perfect loaf and discover why this age-old method truly is in a league of its own.

What Is a Sourdough Starter and How Do You Begin One From Scratch?
A sourdough starter is a living culture of naturally occurring wild yeast and beneficial bacteria that work together to leaven bread. Creating one from scratch is surprisingly simple. All you need is flour and water. Begin by mixing equal parts of flour and water (for example, 100 grams of each) in a bowl. Cover it with a cloth and let it rest at room temperature. Feed your starter daily with the same amount of flour and water. After a few days, you’ll start to see bubbles, a sign that fermentation is underway. Within 5 to 7 days, your starter should be active, tangy, and ready to use.

How Do You Store a Sourdough Starter?
If you bake frequently, keep your starter at room temperature and feed it daily. For more occasional baking, refrigerating the starter is best. Chilling slows down the fermentation, meaning you only need to feed it about once a week to keep it healthy and vibrant.

Is Sourdough Healthier Than Commercial Yeast Bread?
Yes, sourdough is generally considered more nutritious than bread made with commercial yeast. The fermentation process in sourdough helps break down starches and phytic acid, making nutrients more bioavailable. This gentle fermentation can lower the bread’s glycemic index and make it easier to digest for many people.

Can You Use Regular Wheat Flour for Your Starter?
Absolutely. While some bakers prefer rye flour or a blend of different flours, a quality, unbleached wheat flour is perfectly suitable for starting and maintaining a sourdough culture. The key is using high-quality flour free from chemicals. If you’re unsure which flour to choose, consult our Flour Selection guide for tips on picking the best option for your starter.

How Do You Know When Your Sourdough Starter Is Ready to Bake With?
Your starter is ready when it’s at its peak activity. It should have doubled or tripled in size and be full of bubbles. A simple test is the “float test”: take a spoonful of starter and drop it into a glass of water. If it floats, it’s ready to go. The top surface should also look glossy and bubbly, indicating it’s active and full of life. Once you’ve confirmed your starter’s readiness, try putting it to use with our Basic Sourdough Bread Recipe

Can a Sourdough Starter Get Too Old?
A well-cared-for starter can live indefinitely. Regular feedings and proper storage are key. If your starter develops a layer of liquid on top or begins to smell particularly sour, it’s a sign that it needs to be fed. In rare cases where mold appears, discard the starter and begin again.

Why Choose Sourdough Over Commercial Yeast?
Sourdough offers a depth of flavor that simply can’t be replicated with commercial yeast. The slow fermentation encourages the development of complex acids, producing the distinctive tang and aroma sourdough is famous for. Additionally, the longer fermentation contributes to improved digestibility and potential health benefits.

Is Sourdough Good for Digestion?
Many people find sourdough easier to digest thanks to the fermentation process that partially breaks down gluten and other compounds. While sourdough still contains gluten (and is therefore not suitable for those with celiac disease), some individuals with mild gluten sensitivities may find it gentler on their stomachs compared to typical bread.

A Timeless Craft, a Healthier Choice
Sourdough is more than just a baking method—it’s a craft, a passion, and for many, a way of life. By following these steps and mastering the art of sourdough, you’ll not only improve your home baking but also introduce a healthier option into your daily routine. Happy baking!