There’s something deeply satisfying about baking your own bread—especially when it’s sourdough. Rustic, crusty, and full of character, sourdough isn’t just a trend; it’s a return to a simpler, more hands-on way of cooking. And while the process may seem intimidating at first, making your first loaf is entirely achievable with the right approach.

Why Sourdough?
Sourdough uses natural fermentation instead of commercial yeast. This creates not only complex flavor and texture, but also potential digestive benefits thanks to the presence of lactic acid bacteria. The long fermentation time can help break down gluten and phytic acid, making sourdough easier to digest for some people.

For a deeper dive into sourdough science and technique, visit the King Arthur Baking Sourdough Guide.

Step 1: Make or Obtain a Starter
A sourdough starter is a mixture of flour and water that ferments over time, cultivating wild yeast and bacteria. You can make one at home by feeding the mixture daily or request some from a local baker or friend.

• Day 1–5: Feed equal parts flour and water daily until it bubbles and doubles in size.
  
• Keep it loosely covered at room temperature and use unbleached flour for best results.
  

Step 2: Gather Simple Tools

• Large mixing bowl
  
• Digital kitchen scale (highly recommended)
  
• Banneton (proofing basket) or bowl with towel
  
• Dutch oven or cast iron pot with lid
  
• Sharp blade or bread lame for scoring
  

Many of these tools are available at Fluz merchants such as Bed Bath & Beyond, Macy’s, or Sur La Table—use Fluz to buy gift cards and earn cashback when stocking your kitchen.

Step 3: Basic Beginner Recipe

Ingredients:

• 500g bread flour
  
• 100g active sourdough starter
  
• 350g water (room temperature)
  
• 10g salt
  

Instructions:

1. Mix flour, water, and starter until combined. Let rest (autolyse) for 30 minutes.
   
2. Add salt, then mix by hand until fully incorporated.
   
3. Cover and let rise for 4–6 hours, performing stretch-and-folds every 30–45 minutes.
   
4. Shape dough and place in a floured proofing basket or bowl. Refrigerate overnight.
   
5. Preheat oven to 475°F with Dutch oven inside.
   
6. Score the loaf, place in Dutch oven, bake 20 minutes covered, then 25 minutes uncovered.
   
7. Cool completely before slicing.
   

Tips for Success

• Use a scale for accuracy.
  
• Practice patience—fermentation timing can vary based on temperature.
  
• Don’t worry about perfection; each loaf tells its own story.
  

Baking sourdough is a rustic ritual that connects you to centuries of tradition. Your first loaf may not be flawless, but it will be yours—handcrafted with care, flour, and a bit of wild yeast magic.