Simple Sourdough Bread {Using Starter!}

filed under: Bread on March 23, 2020

This Simple Sourdough Bread is just that…simple! It is made using my homemade sourdough starter that is just as easy! So, after your sourdough starter is ready to go, be sure to make this crusty and chewy (in the best way) bread. This bread is certainly delicious on its own, but use it for my Crispy Cheese Sandwich or Apple Gouda Grilled Cheese next time to really make the sandwiches stand out! 

Simple Sourdough Bread

Sourdough bread is one of those loaves of bread I always get from the bakery or in the bakery department at my local grocery store. It’s also my bread of choice (when it’s an option) at my favorite restaurants. There is just something special about the somewhat fermented taste of it. So, once I figured out the sourdough starter, I knew I had to use it for this simple sourdough bread!

Plus, there are never too many bread recipes to have at your fingertips, especially when we may be home more than normal!


Loaf of Sourdough Bread Cut Into

Simple Sourdough Bread Recipe

This Simple Sourdough Bread recipe takes a little patience to let the dough rise a couple of times before baking it. But, if you were patient enough to get your sourdough starter ready to go, then a few hours is nothing! Plus, it is SO worth it to have freshly baked bread! There are only five ingredients to this recipe, so you more than likely have everything you need on hand.

Sourdough Bread in Bowl of Stand Mixer with Dough Hook 

How to Make Simple Sourdough Bread

Get out your stand mixer (or get your muscles ready) to mix the ingredients for the dough.

  • Combine all the ingredients together in the bowl from your stand mixer. (Learn how to make a Sourdough Starter here)
  • Use the dough hook attachment and mix the ingredients together on medium-low speed (or no higher than a ‘2’ setting). If you are mixing by hand, knead everything together for about ten minutes.
  • After you have mixed the dough (it will be sticky), place it in a lightly oiled bowl.
  • Cover the dough with plastic and let it sit for about 3 hours to let it rise.

Sourdough bread that has risen and is on parchment with flour

After the dough has had time to rise, gently fold up the sides of the dough, rotate the bowl, and fold again. Continue to do this until you have folded and rotated the dough a few times.

Did you know that using your hands this way and baking bread, in general, is very therapeutic? It involves patience and it can be very calming. Speaking of patience, after folding and rotating the dough, you need to cover it again to let it rise. It may not take the full 3 hours this time; it depends on how warm your kitchen is. Check it after a couple of hours.

After a couple of hours, sprinkle some flour onto your work surface and place the dough on the flour. Pull up the sides of the dough, pressing them into the center. You may need more flour, so keep that nearby! Continue to pull and press for a while. Finally, flip over the dough. The top should be smooth. Sprinkle some flour on it, and place it on a piece of parchment paper.

Once the dough is on the parchment paper, score the dough, or make a few cuts on the top of the dough a few times with a knife.

Baked Sourdough Bread in a Dutch Oven with Parchment Paper

How to Bake Simple Sourdough Bread

Once the dough is on the parchment paper (or you could do this before you pull and press the dough the final time), put a Dutch oven–lid ON–into a cold oven. Set the oven to 450°F to heat up the Dutch oven. Once the oven has reached the temperature of 450°F, carefully remove the hot Dutch oven and take off the lid (setting the lid on the stovetop).

Grab the parchment paper that is holding the dough and place it (again, carefully) into the hot Dutch oven. Cover it, and bake the bread for 15 minutes, with the oven still set at 450°F. After fifteen minutes, remove the lid of the Dutch oven and bake for an additional 10-15 minutes, or until the top is a nice golden brown. 

When you tap on the top of the bread, you should hear a hollow sound. Then, you know it is ready to be taken out of the oven. Let it sit for about 20 minutes before taking it out of the Dutch oven and sliced. Enjoy!

Overhead Image of Sourdough Bread and Two Slices

How to Store Simple Sourdough Bread

Sourdough bread usually lasts for 4-5 days at room temperature. Do not store it in the refrigerator. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. A bread box also works well. If you want to freeze the bread, be sure to let the bread cool completely before freezing!

The same advice goes for when you are going to cut into the bread–wait until it has cooled. Anyway, to freeze the bread, seal the loaf into a zipped plastic freezer bag, making sure to let all the air out. You can store bread for up to 6 months in the freezer, but the longer you keep it in there, the less fresh tasting it will be. (And be sure to label it with the date!)

Looking for Other Homemade Bread Recipes?

Simple White Bread

Amish White Bread

Old Fashioned Buttermilk Sweet Bread

Chocolate Chip Banana Bread

4.92 from 35 votes
Simple Sourdough Bread
Prep Time
20 mins
Cook Time
30 mins
6 hrs
Total Time
6 hrs 50 mins

Using a sourdough starter, you can have freshly baked sourdough bread with just a few ingredients!

Course: Side Dish
Cuisine: American
Keyword: Simple Sourdough Bread, Sourdough starter
Servings: 8
Calories: 175 kcal
Author: Amanda
  • 4-5 cups (500-625g) all-purpose flour, I prefer unbleached
  • 1 1/2 cups (355g) warm water
  • 3/4 cup (170g) active sourdough starter
  • 1 tablespoon honey
  • 1 teaspoon salt
  1. Add all ingredients together in the bowl of a stand mixer with dough hook.
  2. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
  3. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
  4. After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.
  5. Cover again and let it rise for an additional 2-3 hours. (This will depend on the temperature of your home. A warmer kitchen will need less time.)
  6. After the 2 hours, lightly dust your countertop with flour. Press the dough down with your fingers then start pulling up the sides and pressing into the center. You may need to add more flour as this can be a loose dough. Keep pulling up the sides and pressing into the center then flip the dough over. The top should be smooth. Dust with more flour and set the dough onto a piece of parchment paper. Score the dough with a knife.

  7. Place a Dutch oven (make sure you have a lid) into a cold oven and heat to 450°F. Once heated, carefully remove the hot Dutch oven from the oven. Remove the lid and set it somewhere heat resistant. (I set the lid on my stove.) Pick up the parchment paper with both hands and place inside the Dutch oven. Carefully replace the lid.

  8. Place into 450°F oven and bake for 15 minutes.

  9. After 15 minutes, carefully remove the lid and bake an additional 10-15 minutes, or until the top is nicely golden brown (don't worry if it is darker brown, you just don't want it burnt) and when you tap on the top the bread sounds hollow.
  10. Set Dutch oven to the side and leave the bread alone for about 15-20 minutes.

Recipe Notes

Easy Homemade Sourdough Starter Recipe:

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  • Lisa says:

    It was very good

  • Tanya says:

    I asked previously about making dinner buns with this recipe, well I decided to give it a try, I proofed the dough for 3 hours then when I should of pulled and folded I made dough balls and put them in the my ceramic square dish on parchment paper and wrapped the plastic on that and proofed again for the 2 to 3 hours, then when it came time to preheat dish I pulled the paper with buns out and put the dish in the oven preheated it took out and put paper and buns in when ready baked same as bread 15 mins lid on then removed lid and baked 20 mins more. They turned out amazing you should try it. Let me know what you think if you do. Your might need more time or less time but you can figure it out.😊

  • Annie says:

    I made the spread for the first time yesterday and I thought it was really good and I do wish I could post a photo because it came out perfectly. My only comment would be that it didn’t have the real sourdough taste because it was a quick fermentation. Having said that it was great for toast as well
    I just read your comment Tanya and I’m going to try that as I make rolls all the time for my husband, and I mean pretty much every evening. I always have the dough in the fridge and just take out as much as I need to make three rolls every night, but I’m definitely going to try with this recipe so thank you

  • Highend Homestead says:

    Made this and it was wonderful! Will be making it over and over again!

  • Nancy says:

    I’m on my second loaf. First loaf a little undercooked. So happy to see comment about rolls. Will make them next. Trying to get sourdough more sour so added rye flour to starter.

  • Rachel says:

    How do you make the sourdough starter.

  • Christina says:

    Today I used this Sourdough recipe to make my own pizza crust. I ordered a thick high quality pizza stone, and oh my! Best pizza dough I have ever had. I split this recipe in half and made a thin crust pizza and froze the rest of the dough. This is a game changer! Um….Yum!!!!!

  • stoo says:

    A family member gave me his extra bit of starter and I used it for this recipe, it was absolutely delicious i will definitely make it again <3

  • Brett Widenhouse says:

    1st try and its just excellent!
    As to the level of sour flavor, what would be the technique to enhance it?
    Over night in refrigerator fermentation? Instead of the last 2 hours of room temperature?

    Love the simplicity

  • Susan Preston says:

    Hi Amanda, just watched your video on how to make a sourdough starter yesterday . I loved the simple straightforward instructions. You are a hoot! I made my starter and today almost 24 hours later I have bubbles. Whoopee!! Can’t wait to make my first loaf of sourdough bread using your simple recipe!!❤️

  • Donna says:

    I just made this recipe last night! Easy & delicious!

  • Tamra says:

    Do you have the starter recipe?

    • Elizabeth Keeney says:

      Hi, Tamra! I work with iambaker and am happy to help with questions. Here is the sourdough starter instructions you are looking for. Have a great day!

  • Flora says:

    Love your site!😊❤️

  • Sherry says:

    Alright! I had a sourdough starter already… it was an organic white. I used it and THEN added organic fresh ground spelt. I used a cast iron Dutch oven. I did two rises. The first was about three hours. It was minimal.The second was overnight because that’s just what had to happen due to my schedule. It doubled at least! Maybe more than doubled! I beat it down as directed and baked it this morning. I didn’t have any parchment paper, sadly, so I just buttered the Dutch oven and sat the dough ball inside. Obviously it spread out so it wasn’t a beautiful ball. However, it rose quite well and was absolutely delicious! I will definitely make this loaf over and over!

  • Kailey says:

    I have been attempting to make good sourdough for weeks on end and I was finally successful with this recipe! I used your starter recipe and fed it for 8 days before making the bread. My husband and I are delighted with how it turned out and will be making it frequently because sourdough is all we can tolerate. Thank you so much for posting!

  • Jodi says:

    I’m trying this recipe as we speak. I haven’t been having good luck with making sourdough bread, it keeps on coming out dence instead of airy. Cross your fingers 🤞

  • Kimberly Smith says:

    I just love all these breads. I’m learning a lot. Thank you so much!!!

  • says:

    Thank you very much

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.