Sourdough Beginners’ Guide
Your step-by-step sourdough journey starts here.
If you’re new to sourdough and just want someone to show you what to do (without all
the confusing advice), you’re in the right place. This simple 6-step method is perfect for
beginners. Grab my beginner sourdough recipe on page 4. You can watch this entire
process in this video. Let’s bake some really good bread—together.
STEP 1: MIXING
This is where the magic begins. You’ll combine flour and water to form a rough, shaggy dough.
Let it rest for 30 minutes—this is called the autolyse and it helps the flour hydrate and gluten
begin to develop. Next, add your sourdough starter and salt. Use your hands to mix it in well by
squeezing and pinching the dough until everything is evenly combined. This step starts building
gluten, which is the structure your bread needs to rise.
STEP 2: FOLDING (STRETCH & FOLDS)
Now you’ll build dough strength using a technique called stretch and folds. Every 30 minutes,
reach under the dough, stretch it upward, and fold it over itself. Turn the bowl and repeat until
you’ve folded all four sides—this is one round. Do 4 rounds total, about 30 minutes apart. You’ll
see and feel your dough becoming smoother, stronger, and more elastic with each fold.
STEP 3: RESTING (BULK FERMENTATION)
After the last fold, cover the dough and let it rest at room temperature while it ferments and
rises. This can take anywhere from 3 to 8 hours, depending on how warm your kitchen is.
Watch for these signs that it’s ready: - The dough has risen significantly (almost doubled) - You
see bubbles on top or along the sides - The surface is domed and the dough jiggles slightly
when shaken - It feels light and airy, like a marshmallow.
Don’t rush this—watch the dough, not the clock!
Bulk Fermentation doesn’t have to be confusing—
watch these videos to see how it’s done.
@keepitsweetkitchen
Flour, water, salt and a little confidence- that’s all you need.
STEP 4: SHAPING
Once bulk fermentation is complete, turn the dough out onto your work surface. Start with a
pre-shape: gently form it into a round and let it rest for 15–20 minutes. Then do a final shape
using my easy letter-fold method (shown in this video), and place the dough seam-side up
into a floured banneton (proofing basket) or a bowl lined with a towel.
STEP 5: CHILLING (COLD FERMENT)
Cover your dough and refrigerate it for 8 to 24 hours. This cold rest is all about slowing things
down so your dough can develop amazing flavor and a stronger structure. It won’t rise much in
the fridge, but you’ll get better oven spring, a more flexible schedule, and a loaf that tastes
incredible.
STEP 6: BAKING
Preheat your oven to 450°F with a Dutch oven inside. Turn your dough onto parchment paper,
score the top with a sharp blade (about ¼–½ inch deep) from the top of the surface to the
bottom, carefully transfer into your hot Dutch oven and bake: - Covered for 20 minutes -
Uncovered for another 20–25 minutes, or until golden brown and the internal temperature is
205°-210°. Let it cool (if you can wait!), then slice and enjoy the loaf you made from scratch—
using nothing but flour, water, salt, and a little patience.
Sourdough Terms You Should Know
Levain: The portion of your active sourdough starter you will use to make your dough. The remainder is
what you continue feeding so you can make bread on another day.
Bulk Fermentation: The first long rest after adding your starter to your dough and mixing. During this
stage, your dough rises, develops flavor, and builds strength.
Expansion Score: A single, confident slash on the surface of your dough just before baking. It allows the
bread to expand in the oven and helps control where it opens up.
Final Shape: The last shaping step before your dough goes into the proofing basket. It creates surface
tension and structure so your loaf bakes up tall and strong.
Oven Spring: The rise your dough gets in the first 10–15 minutes of baking when the heat and steam
cause it to puff up in the oven.
Crumb: The inside texture of your baked bread. A good crumb is light, airy, and open—not dense or
gummy.
@keepitsweetkitchen
Start Simple
Tools You’ll Actually Use
You don’t need a lot of fancy tools to start making sourdough—just a few basics will do the trick. But
if sourdough becomes part of your regular baking routine (and it probably will), there are some extras
that can make the process easier and more fun. I recommend starting simple, then adding to your
collection as you go.
Must Have Tools:
Digital Scale- A digital scale is one of the few must‑haves for sourdough baking. Most credible recipes are
written in grams, and accuracy really does make a difference when it comes to great bread. Get my favorite
beginners scale here.
Dutch Oven- A Dutch oven is hands‑down one of the best tools for baking sourdough at home. Its thick walls
hold heat beautifully, and the heavy lid traps steam—both of which help you get that golden crust and
bakery‑style rise. Get my favorite affordable Dutch oven here.
Bread Lame- A bread lame (pronounced lahm) is the tool bakers use to score dough before baking. Those
cuts aren’t just for looks—they help control how your bread expands in the oven, giving you that beautiful rise
and ear. Get my favorite bread lame here.
Nice to Have (But Not Required):
Digital Thermometer- You just spent 2 days making bread...slicing it open and finding out that it’s not fully
baked is a huge disappointment! Invest in an inexpensive digital thermometer and you’ll never have to guess
when your bread is fully baked. Get my favorite digital thermometer here.
Proofing Basket- A proofing basket (also called a banneton) gives your dough the structure it needs to rise
tall and hold its shape instead of spreading out flat. The basket I recommend is breathable, non‑stick when
lined, and helps you get that classic, bakery‑style loaf right from the start. Get the proofing basket here.
Dough Scraper- A dough scraper is one of those little tools that makes a huge difference for beginners—it
helps you handle sticky dough without frustration and keeps your counters clean (a win-win). Get the dough
scrapers I use here.
*Some of the links I share are affiliate links, which means I may earn a small
commission at no extra cost to you.
@keepitsweetkitchen
This sourdough recipe celebrates the beauty of simplicity, using just three ingredients: flour, water, and salt.
With a crisp, golden crust and a soft, airy crumb, this loaf delivers that classic flavor we all love. Whether you
enjoy it fresh out of the oven, toasted with plenty of butter, or as the base for sandwiches, this versatile bread
is perfect for any occasion. Get ready to fill your home with the comforting aroma of freshly baked sourdough!
INGREDIENTS (MAKES ONE LOAF):
For the Dough:
500 grams unbleached *bread flour
350 grams filtered water (lukewarm)
100 grams active sourdough starter
10 grams salt
*For beginners, I always recommend starting with bread flour
—it has a higher protein content than all-purpose flour, which
means stronger gluten and a dough that’s easier to shape and
less likely to flop. Brands like Central Milling, King Arthur, or
Gold Medal all work great.
DIRECTIONS:
STEP 1: MIXING
• In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains. Cover and let rest for 30
minutes (this is called the autolyse).
• Add the sourdough starter and salt and mix until combined. This can take several minutes, but it will come together.
I use a pinching and dimpling method to fully combine the ingredients.
• Cover the bowl and let the dough rest for 30 minutes before starting stretch and folds.
STEP 2: FOLDING (STRETCH & FOLDS)
• Perform one full round of stretch and folds (4 total stretch and folds—one from each side of the dough).
• Cover and let the dough rest for 30 minutes.
• Repeat this process until you’ve done 4 total rounds of stretch & folds, letting the dough rest for 30 minutes in
between each round. Here’s the order: Perform 1 round of stretch & folds, let the dough rest (covered) for 30 minutes,
then perform the second round of stretch & folds, let the dough rest (covered) for 30 minutes, repeat for the third and
fourth rounds of stretch and folds.
STEP 3: RESTING (BULK FERMENTATION)
• Cover the bowl and let the dough rise at room temperature until it is almost doubled in size, has a domed top, you
can see bubbles on the surface and sides of the dough, and has a light and airy texture—similar to a marshmallow.
• This could take anywhere from 3 to 8 hours, depending on the temperature of your dough and your home.
Ready for more beginner-friendly sourdough recipes?
Click here
@keepitsweetkitchen
STEP 4: SHAPING
• Turn the dough out onto your work surface.
• Pre-shape the dough into a round.
• Let the dough sit uncovered on the counter for 15 minutes to relax.
• Flip the dough over so the surface that was up is now on the bottom.
• Perform the final shaping using my easy letter-fold method (shown in this video), and place the dough seam-side
up into a floured banneton (proofing basket) or a bowl lined with a towel that’s been liberally floured so the dough
doesn’t stick.
STEP 5: CHILLING (COLD FERMENT)
• Cover the proofing basket and place it directly into the refrigerator for the overnight cold ferment (8-24 hours).
STEP 6: BAKING
1. Preheat your oven to 450°F with a Dutch oven inside for at least 45 minutes.
2. Remove the dough from the fridge, turn it out onto parchment paper, and score the surface using a sharp bread
lame or knife from top to bottom. Pro-tip: using a sharp bread lame is a lot easier than using a knife and won’t tear
the dough.
3. Carefully transfer your dough on the parchment paper to the preheated Dutch oven, cover, and bake for 20
minutes.
4. Remove the lid and continue baking for another 20 minutes or until the crust is deep golden brown and internal
temp is at least 205°F.
5. Let the bread cool for at least 1 hour before slicing. I know...it’s hard to resist.
Watch me make this
beginner sourdough
bread from beginning
to end in this video.
Wanna Learn More?
Download my FREE Download my FREE
Warm Weather Sourdough
Guide.
Bulk Fermentation Guide. @keepitsweetkitchen
