This is my foolproof simple sourdough bread recipe. Let me know in the comments how your first attempt turned out!

If you don’t know someone with a starter (I have shared mine with friends) there are starter kits that you can purchase and you can also make your own starter! Learn how to make your own starter here.

Simple Sourdough Bread Recipe

Ingredients: 

• 150 g (5.2 ounces) starter
• 500 g (17.6 ounces) wholemeal flour
• 500 ml (2 cups) water

Instructions:

1. In a large bowl, combine the starter with the water and mix well.
2. Add 500 g (17.6 ounces) of wholemeal flour and mix until combined
3. Cover the dough with some extra flour so it doesn’t dry out (this is not needed though – my partner keeps on skipping this step and the bread turns out fine every time).
4. Cover the bowl with a clean towel and let the dough rise overnight or about 8 – 10 hours.

Ingredients for the bread:

• 500 g (17.6 ounces) flour of your choice (I usually use a 50/50 mixture of wholemeal flour and spelt flour)
• 250 ml (1 cup) water
• 16 g (0.5 ounces) salt

Additionally, you may add:

• 1 teaspoon of German bread spices
• seeds of your choice (I use sunflower and pumpkin seeds)

or

• olives (cut them in half)

Now before you start on the next step, take out about 150 g (5.2 ounces) of the dough from the day before. This will be the starter for your next bread! Put it in a glass with a lid and put in the fridge until you need it again.

1. Add the flour, water, salt and additional ingredients you wish to add to your bread to the bowl.
2. Mix with a wooden spoon until well mixed.
3. Transfer to your bread tin (I started using a pie dish which I find easier to use) lined with baking paper.
4. Shape the bread so there are no holes on the side or in the bread.
5. Use a sharp knife and cut about 3 cm deep at a 45-degree angle.
6. Let the bread rise for another 4 -6 hours.
7. Preheat the oven to 230 degrees (450 F).
8. Bake the bread at 230 degrees (450 F) for 10 minutes.
9. After 10 minutes turn down to 200 degrees (390 F) and bake the bread for another 50 minutes.
10. Take the bread out of the oven and remove it from your bread tin. Cover bread with a clean towel so it cools down slowly.
11. Once the bread has cooled down, it is time to tuck in! Or if you want to use it later I recommend to cut the bread in slices and freeze it until you need it in small batches. You can also store it in bread bins on your counter.