Today I am bringing you my recipe for Homemade Sourdough Bread! There’s just something magical about pulling a golden, crusty loaf of sourdough bread out of the oven. That crackling crust. That tender, chewy inside. That smell. If you’re anything like me, you’ll find yourself hovering near the oven door with your kids asking, “Is it done yet?” on repeat.

Homemade Sourdough Bread on cutting board with a few slices cut out of the loaf of bread

This recipe is the one I come back to time and time again—it’s incredibly beginner-friendly, flexible, and just as good toasted with butter as it is used for grilled cheese or rustic sandwiches. My husband likes it with a bowl of soup, my daughter likes hers slathered in peanut butter, and my 1-year-old son Cameron? He mostly just likes to tear chunks off and gum them happily while making a mess. That’s real life right there. If you’ve ever been intimidated by sourdough, this is the loaf that’ll change that for you.

Homemade Sourdough Bread in a loaf pan sitting on a cooling tray

What Is Homemade Sourdough Bread?

Sourdough bread is a naturally leavened bread made using a fermented starter instead of commercial yeast. That means no yeast packets—just flour, water, and time. The result? A crusty, tangy, chewy loaf with big air bubbles, a deep flavor, and an artisanal look that feels so satisfying to make at home.

This version uses a simple blend of bread flour, water, salt, honey, and a touch of oil, along with a bubbly, active sourdough starter. It’s approachable enough for beginners but bakes up like something from your favorite bakery.

Homemade Sourdough Bread sitting on a cutting board with berries in a bowl to the side of table

Understanding Sourdough Starter Strength

If your sourdough bread didn’t rise much or the crumb turned out dense, the first thing to check is your starter strength.

A healthy, active sourdough starter should:

Double in size within 4–6 hours of feeding
Be bubbly and airy on top
Have a slightly sweet, tangy smell (not sour or vinegary)
Pass the “float test” – a small spoonful should float in water

If your starter isn’t quite there yet, don’t worry! Feed it consistently at the same time every day with equal weights of flour and water. Discard half before each feeding to keep the balance right. Within a few days, it’ll wake up and be strong enough to leaven your loaf beautifully.

Bonus Tip: I like to mark my starter jar with a rubber band after feeding so I can easily see when it’s doubled!

bread decorated with peanut butter and fruit to look like a bear, more bread with jam, and more Homemade Sourdough Bread with peanut butter

When to Serve This Bread

Homemade sourdough fits just about every occasion:

Weekend baking projects
Family dinner sides
Weekday sandwiches
Breakfast toast (hello, avocado + egg!)
Bread baskets for holidays or potlucks
Gift loaves for friends and neighbors

I always love baking a fresh loaf when we have family visiting—there’s something special about slicing into a warm loaf and passing it around the table.

sliced Homemade Sourdough Bread with butter on top of the bread sitting on table

Why You’ll Love This Recipe

Crusty outside, soft and chewy inside
Perfect for beginners – no fancy tools required
Customizable—make it crusty or soft
Simple ingredients you already have
Flexible timing – refrigerate if needed
Looks impressive but is secretly low-stress

And trust me, once you make it once, you’ll want to make it again and again. There’s just nothing like homemade sourdough.

ingredients for Homemade Sourdough Bread in single serve bowls on counter

Ingredient Breakdown

Let’s talk about what makes this loaf shine:

Active sourdough starter – Must be bubbly and recently fed. This is your natural yeast!
Warm water – Around 90°F helps the starter wake up.
Neutral oil – Adds tenderness; olive, avocado, or canola all work.
Honey – Adds just a touch of sweetness and flavor complexity.
Fine sea salt – For flavor and dough strength.
Bread flour – Provides the right protein content for structure and chew.

wet ingredients in a bowl for making Homemade Sourdough Bread

dry ingredients for making Homemade Sourdough Bread in glass bowl on table

Beginner’s Timeline (Visual Guide)

Step	Time Estimate	Notes
Mix & rest (autolyse)	20 min + 30 min	Hydrates flour, starts gluten development
Knead & stretch/folds	1–1.5 hrs (3 sets)	Build strength gently with wet hands
Bulk fermentation	5–8 hrs	Dough should rise 60–75%, slightly domed, bubbly
Shape & final rise	2–4 hrs	In banneton or loaf pan until slightly domed
Bake	35–45 min	Covered first, then uncovered to brown
Cool	2 hrs (minimum!)	Resist the urge to slice early—it’s worth the wait

Tip: If life gets in the way, pop it in the fridge after bulk or shaping. It’ll be just fine (and maybe even better)!

Homemade Sourdough Bread dough folded up on a cutting board on table

shaped Homemade Sourdough Bread dough on a cutting board

Shaping Options: Artisan Loaf or Sandwich Loaf

Artisan Round Loaf

For the classic crusty sourdough look:

Shape into a round boule
Place seam-side up in a floured proofing basket or bowl
Bake in a Dutch oven or with steam for best crust

Sandwich Loaf Variation

If you’re looking for a softer, everyday-style bread—perfect for toast and sandwiches—use this variation:

After bulk fermentation, shape the dough into a log and place it into a greased 9×5 loaf pan.
Cover and let rise until domed ½ to 1 inch over the rim.
Use the double-loaf-pan method: Mist the dough, then invert a second loaf pan on top to trap steam.
Bake at 450°F for 25–30 minutes, then remove the top pan and lower to 425°F to finish baking another 10–15 minutes.
You’ll get a beautiful golden crust that stays tender—no Dutch oven needed!

My husband prefers the sandwich loaf version for his work lunches, while I like to tear into the crusty boule with soup. Either way, you’re winning.

Homemade Sourdough Bread sliced and covered in jam

Equipment Swaps & Budget-Friendly Baking

Sourdough doesn’t have to be fancy. You can make a perfect loaf with tools you already have in your kitchen.

Here are some easy swaps:

Tool	Budget-Friendly Alternative
Banneton	Medium mixing bowl + floured towel
Lame (scoring blade)	Sharp kitchen knife or razor blade
Dough whisk	Regular fork or wooden spoon
Dutch oven	Loaf pan + foil tent, or deep oven-safe pot with lid
Bench scraper	Spatula or even a flat butter knife

And if you’re baking on a budget, focus on quality flour and a consistent routine. You don’t need a $300 pot or a special bread lame—just your starter, your hands, and some patience.

That said, I do love my USA pans and my Thermapen thermometer—they’re optional, but they’ve held up through years of baking.

Homemade Sourdough Bread on a cutting board with some cut off to see the chewy center of bread

Troubleshooting Tips

Sticky dough? That’s totally normal—wet hands and a dough scraper help.
Not rising? Your starter may be underactive. Feed it, wait for peak bubbles, and try again.
Flat loaf? Could be over-proofed. Reduce the final rise next time or bake a bit earlier.
Dense loaf? Make sure your starter is strong and give enough time for the bulk rise.
Crust too dark? Tent with foil or bake in a lighter-colored pan. Avoid dark pans for sandwich loaves.

Homemade Sourdough Bread on a tray on table with some of the bread sliced to show the texture

Storage & Serving Tips

To store:

Wrap cooled bread in a tea towel or place cut-side down on a cutting board
For longer storage, place in a zip-top bag or bread box for up to 3 days
Freeze slices for quick toast later!

To serve:

Fresh slices with butter and flaky salt
Toasted with jam, nut butter, or avocado
As sandwich bread (use sandwich loaf version)
Dip into soups or stews
Make grilled cheese, croutons, or even sourdough French toast!

Homemade Sourdough Bread sliced and buttered sitting on plate with a bowl of fruit behind it on table

Make-Ahead & Freezing Tips

Make-ahead:

Refrigerate after bulk fermentation or shaping (covered) for up to 48 hours.
This can actually enhance the sourness and flavor!

Freezing:

Let cool completely, slice, and freeze in a zip-top freezer bag
Toast slices straight from frozen, or reheat a thawed loaf in a 325°F oven for 8–10 minutes

Homemade Sourdough Bread sliced on plate with jam, and berries around it

FAQ – Homemade Sourdough Bread

Can I make this bread without a Dutch oven?
Yes! Use a loaf pan + inverted second pan, or bake in a cast iron skillet with a foil tent. A baking steel or stone also helps.

What kind of flour works best?
Bread flour is ideal for its protein content, but you can sub up to 20% whole wheat or all-purpose flour. Just expect slightly different texture.

Homemade Sourdough Bread sliced on tray with some butter and salt in small bowls to side

Can I skip the oil or honey?
Yes, though they add moisture and softness. Your loaf may be a bit chewier without them.

Why is my dough so sticky?
That’s totally normal—this is a high-hydration dough. Use wet hands and flour only when shaping. Don’t panic!

What if I don’t have a proofing basket?
Use a medium mixing bowl lined with a clean towel and dusted with flour.

How do I know when the bread is fully baked?
Tap the bottom—if it sounds hollow, it’s done. Or check with a thermometer: the internal temp should be 205–210°F.

Homemade Sourdough Bread loaf on cooling rack on table

Can I bake this into a sandwich loaf?
Yes! Use the sandwich loaf variation listed above for a softer, square loaf perfect for slicing.

Why did my bread not rise much?
It may be under-proofed, over-proofed, or your starter wasn’t active enough. Try again with a refreshed starter and watch for dough volume rather than the clock.

How do I get big bubbles inside?
Focus on gentle stretch and folds, don’t deflate the dough when shaping, and don’t overproof.

Homemade Sourdough Bread on cutting board with half the loaf sliced in sandwich slices

How to Gift a Loaf of Sourdough Bread for upcoming Holidays

Homemade sourdough makes the perfect gift—warm, personal, and absolutely delicious. Whether you’re thanking a neighbor, welcoming a friend to the neighborhood, or sharing something homemade around the holidays, it’s always well received.

Here’s how to package it beautifully:

Wrapping Ideas

Wrap the fully cooled loaf in parchment or butcher paper, then tie it with twine and a sprig of rosemary for a rustic look.
Place it in a bread bag or simple brown paper bag with a sticker or handwritten label.
Tuck it into a basket with jam, honey, or homemade butter for a complete gift.

Add a Note

Include a little handwritten card with:

What kind of loaf it is
How to store it (best eaten within 3 days or freeze slices)
Reheating tips (warm at 325°F for 8–10 minutes if frozen)

I like to write something like: “Baked with love! Best enjoyed toasted with butter or dipped in soup. Store at room temp or freeze slices for later. Enjoy!”

We’ve gifted loaves to teachers, neighbors, and even our delivery driver during the holidays—it always brings a smile.

sourdough bread decorated to look like a bear with peanut butter, bananas, and blueberries

Final Thoughts

This Homemade Sourdough Bread is a staple in our house—crusty, chewy, and satisfying with every bite. Whether I’m slicing it thick for avocado toast or packing a sandwich loaf version in my husband’s lunchbox, it always feels like a little win.

It’s the kind of recipe that becomes part of your weekly rhythm. And even though sourdough sounds fancy, this method is simple enough for real-life busy parents like me (who are usually answering kid questions while folding dough!).

Make it once, and I promise you’ll come back to it again and again.

Homemade Sourdough Bread sliced and buttered sitting on a table

Craving More Carb-Loaded Recipes