Think sourdough bread is too complicated to bake at home? Think twice! This sourdough bread recipe is so easy & simple that I promise you will want to bake it again and again! It’s delicious, frugal & healthy, plus there’s no kneading required!
I love to make sourdough bread, AKA the “lazy man’s bread.” Yep. Because it’s that simple to make! Plus, the amazing benefits of sourdough are well worth giving it a try!
I also love it because:
- Making bread from scratch is one of the healthiest and most frugal ways to save money on food.
- All you need for sourdough is a starter, whole wheat flour, a pinch of salt, and some water!
- You can even make a gluten-free starter and adapt this recipe for gluten-free sourdough bread!
Notes on Ingredients
Sourdough Starter. Sourdough bread needs an active starter culture (which is made of beneficial bacteria and yeast) to create the sour flavor of the bread. You can make your own sourdough starter from scratch (or get a sourdough kit to help speed along the process).
This sourdough bread recipe needs to have an active starter culture, but if you don’t have any currently, here is my post for tips on the sourdough starter.
Whole Wheat Flour. You can use white flour if you don’t have whole wheat or are not comfortable using whole wheat in baking yet. It may be easier to experiment with the lesser expensive flour and once you’ve found your sourdough groove, upgrade to whole wheat. Here are some tips on the dough:
- You want to bake with a starter that is at its peak – when nearly all of the yeast has eaten but hasn’t begun to go dormant because of the lack of food. You can see when a starter has peaked because it will have a dome-shape on top.
- Starters peak in the 2-3 hour range after each feeding.
- Don’t skimp on the water that recipes call for. Sourdough recipes are wetter than traditional bread recipes made with baker’s yeast.
- The press-your-thumb-to-test-for-springiness test works. Do it.
- The see-through-your-dough test works too. Try it.
- Two rises will produce a more sour bread than a single rise.
- I use a bread proofing basket called a “banneton” to let my sourdough bread rise. I use this kind here.
A complete list of ingredients with the amounts you need is located in the recipe card below.
Step-By-Step Instructions
Here’s how to make this sourdough bread recipe from scratch.
Step 1. In a very large bowl, mix the sourdough starter, water, and 3 cups of whole wheat flour with a wooden spoon and combine well.
Step 2. Add salt and remaining flour 1/2 cup at a time, attempting to completely stir in the flour with each addition. When you can no longer mix with a spoon, use your hands to mix in the flour. Continue adding flour until your dough begins to resemble dough, but is still sticky and “pourable.”
Step 3. Pour the dough into a banneton (I like this one) and fill 1/3 way up. Cover with a towel and allow it to sit in a warm place for 4-12 hours, until the dough is at least doubled in size and looks to be “domed” on top.
Step 4. When the dough is at least doubled in size, flip the banneton over so that the dough dumps directly into a Dutch oven, lined with parchment paper, (or loaf pans). If the dough doesn’t come out centered into the Dutch oven pot / loaf pans, wait 20 seconds, then grab the handles and shake the dough so it’s centered.
Step 5. Place the Dutch oven or loaves in a cold oven and turn the oven on to 350 degrees. Bake bread for 50-60 minutes, until the edges are golden and the bottom sounds hollow when tapped.
Step 6. Remove to cool on wire racks for at least 30 minutes.
Additional Recipe Tips
- Halving the recipe while striving for your “perfect loaf” will cut down the cost on ingredients and reduce food waste.
- Putting the dough into a cold oven and then turning it on gives the yeast a final boost to help the bread rise. Do not do this if your bread has already domed AND is starting to recede in the rise.
- If your bread fails, have no fear! Determine what exactly went wrong and try again, aiming to fix that problem. You wouldn’t be the first person who didn’t succeed on their first attempt!
- If bread fails despite repeated attempts, use the starter for other baked goods for a few weeks to a month. Meanwhile, feed the starter consistently to build up the concentration of the yeast.
During the Rise
- The vessel in which dough rises can limit the extent of the rise. Be sure to leave plenty of room for expansion.
- The quicker the dough rises, the less sour the bread will be.
- The longer the dough rises, the sourer the bread will be.
- The warmer the temperature, the quicker the dough will rise.
Temperature for Rising
Controlling the temperature allows you to be in greater control of when the dough will be ready, and in turn when the bread will be ready.
The following methods will provide a consistent temperature for the bread to rise: Heating pad on low, in an oven with the light on or in a dehydrator. Consider adjusting the temperature higher and lower to find the “sweet spot.” Using my heating pad on low gives me a rise time of 5-6 hours.
Rising Times
When experimenting with rising times, bake this bread on a day you plan to be at home. Numerous factors can affect the rise time overall and when the yeast peaks, so you want to have a vague idea of how long the bread will take in your home before you leave.
For a point of reference, I turned my oven on the lowest setting, placed it on top of my stove and it was ready in 4 1/2 hours.
FAQs
Sourdough bread is NOTHING like traditional bread. When you’re done kneading traditional bread, you likely have a firm, round piece of dough. When you’re done kneading sourdough, you will have a very loose and likely pourable dough on your hands. Literally.
In less than two hours, traditional bread will have doubled in size. In two hours, sourdough looks like it hasn’t even budged.
Traditional bread can be whipped up in half a day’s notice. Sourdough definitely requires advanced planning. Like, up to 24 hours in advance.
You will use 2 cups of sourdough starter for this sourdough bread recipe.
You can use white flour or whole wheat flour. It may be easier to experiment with the lesser expensive flour and once you’ve found your sourdough groove, upgrade to whole wheat.
Sourdough Recipes and Tutorials
- Sourdough 101: The Benefits of Sourdough
- How to Make a Sourdough Starter
- Toasted Coconut and Banana Sourdough Pancakes
- How to Make a Gluten-Free Sourdough Starter
- Sourdough vs Soaking vs Sprouting: Which is best?
- Sourdough A to Z eCourse (Plus recipe book!)
Crush Inflation Challenge
Sign up for my FREE Crush Inflation Challenge and learn simple strategies to save money, even with rising food costs!Simple Sourdough Bread Recipe
Try my favorite Sourdough Bread Recipe. Super easy for beginner sourdough bakers, with simple instructions and just one rise. It’s healthy, frugal, and can be made gluten-free!
- Prep Time: 12 hours, 15 minutes
- Cook Time: 1 hour
- Total Time: 13 hours 15 minutes
- Yield: 2 loaves 1x
- Category: Sides
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups sourdough starter
- 5–6 cups whole wheat flour
- 1 heaping Tbsp salt
- 1 cup filtered water, cold or room temperature
Instructions
- In a very large bowl, mix starter, water and 3 cups of whole wheat flour with a wooden spoon and combine well.
- Add salt and remaining flour 1/2 cup at a time, attempting to completely stir in the flour with each addition. When you can no longer mix with a spoon, use your hands to mix in the flour. Continue adding flour until your dough begins to resemble dough, but is still sticky and “pourable.”
- Pour dough into large loaf pans or a banneton (I like this one) and fill 1/3 way up. Cover with a towel and allow to sit in a warm place for 4-12 hours, until the dough is at least doubled in size and looks to be “domed” on top.
- When the dough is at least doubled in size, flip the banneton over so that the dough dumps directly into a Dutch oven, lined with parchment, (or loaf pans). If the dough doesn’t come out centered into the pot / pans, wait 20 seconds or so, then grab the handles and shake the dough so it’s centered.
- Place loaves in a cold oven and turn the oven on to 350 degrees. Bake bread for 50-60 minutes, until the edges are golden and the bottom sounds hollow when tapped.
- Remove to cool on wire racks for at least 30 minutes.
Notes
If you’re using loaf pans, this recipe makes 2-3 loaves, depending on the amount of flour used and size of loaf pans.
Nutrition
- Calories: 456
diane
once i have the gluten free sour dough recipe done is there a gluten free sour dough bread recipe to follow. i could only see the recipe for regular sour dough bread.
Tiffany
Hi Diane! I don’t have a GF sourdough recipe. There are several to choose from, but it depends on what type of flours you have in your home (there are SO many GF variation). A quick search via search engine should yield good results. Sorry I’m not more help!
Kirsten
I’m really surprised that there is only one ‘rise’ in this sourdough recipe. One of the other recipes I was looking at for sourdough had THREE rises before you put it in the oven. So why the differences for the number of rises? Will the multiple rises make is more sour? It sure seems easier to me to mix, pour or form loaf, rise then bake.
I was looking at had an overnight sponge (with milk and starter, but not all ingredients) then in the morning add ingredients (eggs, flour, etc.) then rise. Once doubled, pour into loaf pans, rise, then after risen a second time finally bake. I guess the overnight is just like doubling the starter with milk (or water according to the recipe) then making the bread the next day with all the starter.
Sarah
Hi Tiffany! Thanks for posting this – I do soaked and sprouted products all the time but haven’t ventured (yet) into sourdough. Do you have any idea how freshly milled flour does with this? Or if there are any other special considerations? I know I’ve learned that some of my recipes do better with hard red, or spring white, or you have to add more flour than what the recipe calls for to get it the right consistency. Have you any experience with the fresh flour? Thanks so much 🙂
Tiffany
Hi Sarah! You’re welcome! Freshly milled flour should be fine. The only consideration you make between freshly ground and store-bought is the settling, which usually means store-bought has more flour per measuring scoop than freshly milled. Stir your own flour well after milling to help settle (get rid of the extra air pockets) and you’ll be just fine. As for the type of wheat, hard red does best with bread, spring white is best with baked goods like cookies (due to the respective high/low level of gluten). Good luck with your sourdough adventure!!
Sarah
Thank you so much for the quick reply!! I will be working on this soon!!
BB
Hi Tiffany,
Thanks for the recipe, just one question, though.
I saw your gluten free sourdough starter post, which I found very simple and useful, then you use whole wheat flour here with the gluten free starter. Does it make the bread contain gluten again like this?
Thanks a lot.
April
Hi Tiffany! I have successfully made the sourdough starter (WOO HOO!!) and am ready to become the sourdough queen in my house! 🙂 Can I use the Bob’s Red Mill Gluten-free baking flour for this recipe? Or do I need to use bread flour?
Tiffany
April, soon to be “Sourdough Queen,” I bow to you! I honestly haven’t tried BRM GF flour in this recipe. Sourdough is vastly different than most breads, and the gluten is typically needed. You can make GF sourdough, but it starts with rice flour. If I had to guesstimate, I’d say you could use some of the GF baking flour, but I’m hesitant to say you can use it entirely. If I were in your shoes, I’d stick with the bread flour and save the GF for a GF-specific recipe.
sharon
Hi there ! Excited about trying my hand at my own sourdough…can you use coconut flour for the starter ?
And what about stonewear loaf pans ?
Tiffany
Hi Sharon! I personally have not tried coconut flour for the starter, and have not read any recipes that have. However, it’s always worth a shot to see! Stonewear loaf pans should be just fine. 🙂
Donna Wolfe
Question; I only have a couple cups of starter and don’t want to have to start another starter again.
Tiffany
What’s the question Donna?
Emma
Hello! I have just started making my stater with rye flour (recipe from the nourishing traditions book) I have bought some lovely organic wholemeal spelt flour and wondering if I was to go by your recipe to make the bread would I just replace the 5-6 cups whole wheat flour with 5-6 cups spelt? thanks!
Parul
Hey I have a question, how does a white sourdough bread fare nutritionally? I know it doesn’t give a blood sugar spike, but are there any other pros to eating it?
Tiffany
There is some nutrition in just white sourdough, but not a whole lot – most of the nutrients are in the bran and germ of wheat, which are sadly left behind in the process of creating white flour. The best part of white sourdough is that it’s sourdough, and if you’re going to eat non-whole grain bread, sourdough is your best bet. You can start here and gradually add 1/2 cup wheat flour with each batch so that the family is able to better handle the taste of wheat (when coming from only white) and you can handle the effects on the bread process.
gail
There are so many who say their first loaf doesn’t turn out and subsequent loaves get better. I wonder if it’s because the sponge needs more time to mature.
Tiffany
Possibly, I also think it’s because regular bread and sourdough bread behave differently in the making process. I’ve heard never to knead sourdough, while regular needs quite a bit. I think every environment, oven and starter is different – so the techniques have to be different and unique to everyone. 🙂
Bill Gale
Does this whole process work with other types of flours? The reason I am interested in sourdough bread is that my daughter is allergic to wheat and gluten.
Tiffany
I’ve heard of some GF folks using blends of other GF flours, but I personally haven’t tested it myself. In theory, it should, since capturing yeast out of air remains the same. Some might take longer though, or could yield a thicker/thinner/heavier/lighter starter in the end.
Cendrine
My husband keeps telling me he needs his bread on the sweet side. I’ve been wondering if adding honey or agave to the dough would hinder it in any way?
Tiffany
Hi Cendrine,
NT says adding honey to your starter will likely yield an alcoholic fermentation rather than a bacteria fermentation; however, you might be able to add honey to the bread recipe instead of the starter to sweeten it.
Tina
Not sure what happened but when i was adding the flour it got so thick like reg bread and i couldn’t even put in the whole 5 cups of flour…….also is it really all that important to use a heaping tablespoon of salt? SO much salt?
thanks
Tiffany
I think the thickness depends on the environment and the thickness of the starter too. If your starter is very thick, you’ll end up with a thicker dough. Yes, it’s important to use that much salt. 🙂 There’s no other flavor in the bread other than the flour, so the salt is needed for taste. Plus it strengthens the gluten and helps control the fermenting. Check out this link for more: http://www.saltinstitute.org/Uses-benefits/Salt-in-Food/Food-technology
Kim
After making this recipe and adjusting the salt 4-5 times, my husband and I have decided 1 level teaspoon of sea salt for a half recipe (2 t for the full recipe) is best for us. Adding the full amount made it too salty, but I’d suggest that someone starting out go ahead and try the recipe as written their first time. I think most people are used to more salt than we are, so it really is a matter of taste!
I’ve had trouble with the top of my loaf not darkening like the bottom and sides–it comes out about the same shade I started with. It tastes fine and has the right crusty texture; it just isn’t very pretty! I do have a thicker starter that can only take about 1.75 cups of additional flour when making a half recipe. Could that be the issue?
Tiffany
Hi Kim! Usually the coloring of the bread has to do with the way it cooks rather than the flour or the starter. You can give the bread an egg-wash, add steam while baking or add sugar to the recipe (which will caramelize with the heat). I usually go with the egg-wash method since it’s easiest. 🙂
Kim
Thanks for the tip! Now that my bread suits our taste buds, I’m looking forward to making it more appealing to look at. 🙂
Shar Sanders
I want to try to make my own sourdough starter, and bread so I am really enjoying your post! Thanks. I was wondering what kind of loaf pans you use – glass, etc. Do you keep your starter in a mason jar? Looking forward to reading all your posts regarding this great looking bread!
Tiffany
I have metal loaf pans Shar. Glass would be fun, but the ones I have work well enough for now that I can’t justify replacing. I now keep my starter in a glass bowl on the counter. I was using a quart mason jar, but found the bowl provided better air flow and in turn, a better starter.
I’m thankful you’ve found us, and look forward to seeing more of you! ~Tiffany
Katie777
Well, 1st time didn’t turn out. Took 12 hours for it to even get to the top of the bread pan. I figured at that point it probably would not work, but tried anyway. The loafs are small, heavy, doughy, and does not taste good. In my mind I am thinking San Fransisco sourdough that tastes heavenly. What should I be thinking???? Any ideas???
Tiffany
Hi Katie,
I’ve got another sourdough post coming out tomorrow that may help, but meanwhile: If the dough sunk while baking then it rose too much. Consider rising in the fridge if time is an issue, or simply don’t let it rise as long. Sometimes dough doesn’t always “double in size” as we normally think. If the bread itself doesn’t taste good, I’d guess something is off with the starter. Feed 2x/day for a week to build up the yeast and try again. Doughy usually means it didn’t bake long enough. Heavy is lack of yeast to cause rise in the oven… so add it all up and I’m guessing it over-rose.
Try controlling the environment temperature – w/heating pad or oven w/light on – and check on it after 4-6 hours. If the bread has a noticeable rise, go ahead and bake it and see what happens and continue to trouble shoot. You’ll be able to tell if it could have risen more (will be dense) or was really crumbly (more kneading), etc. Try a single loaf though, so you’re not wasting ingredients.
And even “bad” bread makes great breadcrumbs or panzanella. A simple recipe is to make the caprese salad here: https://dontwastethecrumbs.com/2013/07/yummy-recipe-insalata-caprese-tomato-mozzarella-basil-four-ways/ and add in cubed bread w/some extra liquids. Delish!! ~Tiffany
Tammy
I use a plant seedling warming pad for my rises and my starters. bought it for about $10.00 online. Water doesn’t hurt it just wipe it dry.
sandi anderson
I put my starter next to and on top of my coffee maker! The perfect heat to grow yeast! Also WECK jars are my fav for starter!
Andrea
Mmm, your bread looks so delicious. I wish I had a piece now! You have a lot of great tips here. It sounds like a pretty delicate process, but it sounds (and looks) rewarding. I haven’t started my sourdough starter yet, but I plan to in the next couple weeks. I’ll let you know how the final product turns out.
Thanks for sharing on Natural Living Monday. I am looking forward to your sourdough pancake recipe!
Jennifer at The Entwife's Journal
I mix some wheat and some white when making my bread and it comes out much nicer. I also sometimes use rye flour mixed half and half with white and that is one of my favorite loaves.
Tiffany
Mmmm… partial rye sounds good! I like the complex flavor of rye, but hesitant to go all-out because of texture and rise. I think a few more experimental batches and I’ll be ready to branch out to other flours too! 🙂 ~Tiffany
Kimberly
Now I feel silly, 2 loaves that resembled rocks and it never occurred to used one of the dozen loaf pans I have. Following that plan for this attmpt.
For the rise, it was warm that I didn’t want to turn on the oven until baking time. I saw somewhere to use a heating pad which did a fantastic job on low.
Tiffany
Ah, a heating pad! Genius! I use that for making yogurt. I’ll have to give that trick a try this next time. Good luck Kimberly on the loaf pans! 🙂
Audry
I’ve been experimenting with sourdough pita bread, seems to work well, but is only pliable when it first comes out of the oven.
I have made good sourdough bread in the past from NT but my family is not much into sandwich breads. Although, I have to say, a nice fried egg on that slice in your picture is pretty tempting!
🙂
Thanks for all your research and presenting so simple 🙂
Tiffany
Thanks Audry! I’d like to be able to do a few artisan loaves, but the loaf pans are helping the shape while I keep experimenting 🙂 ~Tiffany
Emily K
I made my first batch of bread Sunday evening (kneading) and Monday (baking), and it didn’t turn out. Ha! I knew it most likely wouldn’t because I had never made bread before. However, it was not completely uneatible. It was dense and dry though.
What I learned.
1) People are correct when they say it will take a couple of tries.
2) I probably need to switch to white whole wheat because the already brown color makes a first timer like me unable to see whats occurring during baking.
3) If I think I am done kneading, I need to knead just a little longer.
Any other ideas and/or tips would be appreciated. Thanks for sharing your experience Tiffany.
Tiffany
Emily,
I agree with your #2, especially when first starting out. Believe it or not, I didn’t knead at all on this batch! I probably should have, but I’ll save that for the next round of experiments. I added flour until I could stir no more (because it was so thick) but still “pourable.” At that point, I couldn’t really knead a big thick batter, so I didn’t!
I also know the kneading is to stretch and “activate” the gluten strands in bread, but sourdough is soaked for so long that the gluten strands are nearly non-existant… so I couldn’t really see the point of kneading, know what I mean? We’ll see how the next batch (with kneading) turns out, lol.
Debbie
What is different between “pourable” and “dump” i got three cups f flour and i could no longer stir, but it would not pour. I’m new to bread making so i need all the help i can get
Emma
I stopped at three cups of flour. Initially my dough was not “pourable” at all, but after a night in the even with light on, the dough has risen and was pourable. I left it to rise in the glass bowl but probably should have left it in the forms = no transferring in the morning.
Janira
Thank you for this post! It’s like you were visiting my kitchen. I’m on my 4th attempt at sourdough. My first batch was a complete failure. Awesome sour flavor but it was like a brick! Second batch was really good but I think my second rise was too long. Third batch, I tried sprouted whole wheat & well, I had to throw it away. Now I’m on my fourth batch, but I’m apprehensive. I’m looking forward to all your tips!!! 🙂
Tiffany
Janira,
We do have similar kitchens! I think the experimentation is part of the fun. Sourdough STARTER is easy as pie. The BREAD however, takes a bit of practiced skill. But once you figure it out, the tangible reward is delicious and then feeling of finally mastering sourdough is amazing! ~Tiffany
Erin
Hi, I am on loaf 3 and I am having trouble with rising, I followed the recipe and halved it , never once is my dough “pourable” it was very wet and at ick after adding the starter half the four and water, but I barely made it to two cups of flour , I allowed it to rest as stated in tips end out it in a warm over for the day, no rise, my start was active mine is thick, I did the float test just to make sure, what could it be ?
Tiffany
Hi Erin,
I’m not entirely sure I’m following where you’re having trouble – can you clarify?
JLF
Erin,
I’m with you on this. I tried this verbatim as this is only my 6th sourdough attempt, first with whole wheat flour. My dough was never close to rising during baking.
My scenario is such:
I live in West Texas (don’t laugh there are towns here) elevation is 3500 ft. climate is low humidity, less than 15% most of the time.
My starter is 1:2:2 whole wheat.
I did the mixture as you instructed. No need for me to re-write it here.
The dough was like a rock, really hard to mix the additional flour, but I managed to use 5 complete cups of flour.
Let it set and proof for 12 hours, looked good and risen double, despite the weight of an anchor.
I put the dough in the oven, atop parchment paper and in a baking sheet. Turned on the oven, set my timer for 60 minutes…. After 68 minutes the interior temperature of the mass was 198 F. Took it out and cooled it for 4 hours.
When I sawed it open, it was not cooked. My wife let me know real quick it was NOT done!!
What did I do wrong?? Besides live in West Texas.
Cotty
I think this recipe needs more then one cup of water?
Tiffany
Cotty – I just checked the original recipe from Nourishing Traditions and 1 cup water is correct. You might even find this to be a bit too much. Remember that you’re starting with a sourdough starter, which can be very liquidy, depending on your environment.
Rickie
I used homemade whole wheat starter, which never gets super liquidy, after it had fed and peaked at doubling in size and after 2.5 cups up flour and 1 cup of water, I could barely stir it. I tried it with an Amish starter a friend gifted me also with the same result. Are you sure this isn’t meant to say 5-6 half cups?
Emma
Make a homemade starter with equal parts of flour and water 3/4 cup. And feed it for five days with the same amount of flour and water as the first day. By day five your starter will be ready and very liquid. There are different types of starter (think and this) thick stores longer without feeding. I believe this recipe uses a thinner starter similar to the one I described. You can most likely adjust the water for your thicker starter though.
Cat
I think the issue with the water quantity is that the starter here is made with equal volume of water and flour, not equal weight. So it will be significantly higher hydration than 100%. I’m trying it, and my flour is quite dry anyway, so have chucked in heaps more water and will see how it turns out!
Susie
I agree with Carl below, if you follow the recepie you get a dough you can knead but it’s not a no knead dough. I managed to get 5 1/2 cups of flour incorporated and kneaded it. I will try weight for weight for the starter.
Dave
So my first attempt I thought would be an epic fail. The result was a heavy rye bread that did not really rise. However i got to thinking about the pioneer days and they likely cared little about the perfect loaf and likely appreciated even a heavy dense bread to sop up soup and stew. Mine had great flavour though. Will retry next week but with white flour
Emma
I am using only 3 cups of flour and the dough seems to be perfect. I am baking as we speak. Will see the result. But 3 cups of flour no more!
Samuel Clark
I agree. It needs more water or much less flour. I added a 1/2 cup of flour on the way to the full 5-6 cups recommended and it was already too much.
Grace
I was looking for a less complicated sourdough recipe. One with less steps, and easy to do, since it’s my first time. I did everything as stated, and it turned out wonderful! I am so happy with the loaf I baked. I might let it rise less the next time round, since I prefer less tangy.
I would like to ask, is it possible to add butter to make the dough richer?
Tiffany
You can Grace, but everything you add to the existing recipe takes away from the rise… but if you’re okay with possibly making breadcrumbs or a more dense loaf, go for it!
Damo
I thought that. I halved the cups for a smaller loaf but still had to use over a cup of water and starter just for some moisture as it was so dry. Yet to see the final bake.
Marie
What type of pan did you cook the bread in? thanks.
Terri
that’s what I was thinking. Just mixed it up and no where near the amount of flour recommended and dough became very stiff! We’ll see if it rises…
Charles
I agree, I probably double the amount water to get the right consistency. Can obviously make a difference on how much flour you use and also the consistency of your starter.
Luz
I don’t understand… no kneading required??? Any? No stretch & folds??? Thanks. Luz
Kyare - Team Crumbs
Luz, that is why sourdough is called the lazy bread in this blog post! It does have a learning curve but follow the recipe and instructions and I am sure you will succeed!
Fran Rairdon
Sounds like me. I’ve thrown four bricks away in two days. Gave up trying for loaves. Three it all in a pyrex bowl and baked. The blasted thing turned out great.