Easy sourdough bread recipe (no stretch and fold)

I’m not the kind of girl who ever thought I would find myself making sourdough bread. But then one of my friends gave me this SUPER easy sourdough bread recipe that you can make without doing the stretch-and-fold thing every half hour.

And it is so yummy!

You can see the recipe below, or download the free PDF with the bread recipe and the guide for maintaining your starter.

(You’ll also find a black and white printer-friendly version of the printables if you want to save yourself some ink. 😉)

Download the Easy Sourdough Recipe and Guide (Free PDF) here:

Note: My friend, Lauren, shared this recipe with me. She has the perfect method for making sourdough easy for beginners.

You can visit her on Instagram here, and check out her sourdough story highlight to find out more!

Supply list

High Priority

Here are the things that are pretty essential to make sourdough bread.

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You’ll also need a glass jar and some kind of cloth to put over the top with a rubber band. You can reuse a pickle jar or a spaghetti sauce jar, or buy a new mason jar.

Fun extras

Here are a few more supplies that you don’t strictly need, but are fun to have:

Easy sourdough bread recipe

Ingredients

• 150g bubbly starter
• 285g filtered water
• 500g flour
• 9g sea salt

Directions

• Weigh all ingredients in a large bowl and gently mix. It will be dry and crumbly.
• Cover with plastic and allow to sit for 30 minutes.
• Knead all ingredients together until smooth.
• Leave in bowl covered with plastic wrap until doubled in size (usually 6-12 hours)
• Once doubled, move dough to the countertop. It will be a little sticky, but you do not need to add flour.
• Preheat oven to 475° F and place dutch oven, with its lid on, in the oven to heat.
• Shape dough into a loaf and place on a piece of parchment paper. Cover dough with upside-down mixing bowl and allow to rest for 30 minutes while the oven heats.
• Score the top of the bread.
• Carefully remove the dutch oven and add your bread, with the parchment paper still under it.
• Put the lid back on the dutch oven and bake for 20 minutes.
• Decrease the oven temperature to 425° F. Remove dutch oven lid, and cook bread for an additional 23-25 minutes.

Note

You can refrigerate your dough to bake later, if needed. After mixing and kneading, cover in plastic wrap and refrigerate. When you’re ready, leave it on the counter to double in size and bake as directed above.

Maintaining your sourdough starter

• Keep your sourdough starter in a glass jar or container.
• Feed your starter every 24-48 hours, at most.
• If you don’t plan to use your starter for a few days, feed it, add a lid, and refrigerate.
• When you’re ready to use it again, let your starter sit on the counter until it returns to room temperature (usually a few hours.) Discard all but 100g, feed, and allow to double in size before using.
• If you notice any water or “hooch” (usually gray in color), pour that off before discarding or feeding.

Feeding your sourdough starter

• Discard all but 100g of your starter. This keeps the size manageable and balances the acidity. Note: You don’t have to throw away your “discard.” You can refrigerate it in a jar to use later in a sourdough discard recipe.
• Add 100g of flour and 100g of filtered, room temperature water to your jar of starter. (To bake a larger amount, use 100g starter, 200g flour, and 200g water.)
• Cover your jar with fabric and a rubber band.
• Once it has doubled in size (usually 4-12 hours) you can remove some of the bubbly starter to bake with, or let the starter sink back down and repeat this process again in 24-48 hours.

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