Beginner Sourdough – Your First Bread

31 thoughts on “Beginner Sourdough – Your First Bread”

    1. I baked a loaf using this recipe and it turned out lovely. Thanks for the tutorial. I will be trying some of your other add in’s and different flour ratios.

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  1. I started my sourdough yesterday aphternoon phollowing your instructions. Just baking my phirst loaph now. The Phinal prooph looked amazing. Will post pictures on Phacebook.
    Thanks phor the detailed tutorial.

    The Phood Foto Guy

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  2. Hi and thank you for your very informative tutorial. As I am a (very enthusiastic) sourdough beginner I find this very helpful. Just one question though, because my first attempt at baking was a total failure 😦 my second ferment developed a crust on the top and now I wonder how come it didn’t happen to you? It rose and then dropped down so I ended up with a very hard crust and dough. Do you have any advice for a working mum (8-17 h), how can I have a fresh loaf every day, some time-line? Can I leave it in the fridge all night (after the shaping step) and most of the day and then bake it when I come home from work?

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    1. Thank you so much for taking the time to give it a try! Hmm.. did you keep your pre-ferment covered? Regarding your second question – yes, you can keep it in the fridge all day! If you plan to do that shape the dough 15 minutes after the last stretch (do not wait the 1,5 – 2,5 hours). The dough will be less voluminous when you put it in the fridge but it will catch up!

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  3. I just made a beautiful, perfect loaf using your technique and recipe. This is my fourth attempt (prior ones being to dense and not as airy). Thank you so much for this. Enjoying my bread as I type.

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      1. I have a question: Can you double the recipe to make two loaves? I’m not too familiar with the science behind it all.

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      2. Hi there! New here. I have my starter pre fermented and ready and now I can get mixing. The flours I have are Bread Flour, Rye and regular white all purpose. I don’t have a whole wheat so is there a mix I can make with these three flours? I saw your other post where you called out blending three different flours and was wondering how and if I can blend these? I’m not sure of the properties of different flours so I have no clue how much of each either or can I just go with one or even two.

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      3. Hi Kim and yay for your first upcoming bread! For your first one I suggest you use only bread flour. If you don’t have enough, you can add the all-purpose to substitute. When you’ve gotten the hang of bread-making and feel adventurous, you can try a mix of 350g bread flour and 50g rye. 😊 Only use all-purpose if you don’t have bread flour on hand. Good luck with your first loaf and let me know how it hoes 🤗

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    1. I used stoneground white, which is very finely sifted. If this is not available to you, I suggest you substitute with 350g white bread flour and 50g wholegrain.

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  4. Anna I love your practical approach to bread making. My process is nearly identical with four cups of freshly ground einkorn and two cups of water. I really appreciate the videos on stretch= and=fold and shaping. May I use them on our blog at AbigailsOven.com (with attribution of course)?

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  5. Thank you for this recipe, I’ve been able to make really terrific bread every time! I’m curious if you use a sifter when baking bread?

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    1. I’m so glad this recipe has been working out for you! No, I do not use a sifter when making bread. you work the dough hard enough for any sifted-in aeration to be useless.

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  6. Hi great recipe and easy instructions. Can you please confirm if you cook bread straight from fridge OR do you get it out from fridge and wait on bench till oven is up to temp. I don’t have much success just taking it straight from fridge to the oven ? Cheers

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    1. Hi and thank you for reading! I score it straight out of the fridge. Can you tell me what seems to go wrong for you? Maybe we can figure it out together.

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      1. Hi Anna
        When I take from fridge, score and place straight into oven I never get the rise that I do when I leave on bench for 30 mins or so to bring back to room temp. Have tried a number of times and the loaf is always much ‘flatter’ – less rise .

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      2. Chrissy, this tells me that your bread benefits from a little more time to proof. Try proofing it 30 minutes longer before you put it into the fridge. It really should not matter how cold the loaf is when it hits the oven. Hope this helps!

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  7. Anna thank you for answering my first question above. I really appreciate that. My first loaf really got some nice rise after going into the oven. It did crack at the top but that’s ok because the bread was still delicious. I have noticed that your dough after the 10 hours of rest in the fridge has really puffed up where mine is no where near as puffy. I don’t know what caused my second batch of breads to not be as tall. Now on batch 3 and I just checked my dough and again it hasn’t risen much at all in the fridge over night. I am now at 12 hours of fridge time. Just so you know, my starter rises in the jar nicely, more than doubles and floats on the water but is it possible it’s not quite strong enough yet and that’s why my subsequent loaves have been lacking?

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