It’s easier than you think… Learn how to make easy sourdough bread recipe for beginners with this simple old-fashioned recipe!

Learn how to make a homemade sourdough starter from scratch. Video tutorial also includes sourdough health benefits and our favorite ways to use sourdough starter in the farmhouse.

This recipe will help you make the fastest sourdough bread recipe ever!

This sourdough pop tarts recipe is so easy to make and brings back the best childhood memories. Made with sourdough discard and filled with strawberry jam, you only need a few pantry staples to make this classic treat in your own kitchen.

This sourdough naan bread recipe has two method options: oven-baked and cooked in a cast iron skillet. No yeast is required, and it's easy!

This rich and buttery sourdough garlic bread is loaded with so much delicious garlic flavor. Full of herbs, fresh garlic and nutty parmesan cheese. It's the ultimate side dish and is so easy to make.

These overnight sourdough pancakes are so easy to make, taste amazing and are the perfect breakfast anytime! All you have to do is let it sit overnight!

Sourdough discard banana bread offers a delightful twist on the traditional banana bread. The addition of sourdough discard introduces a mild tanginess and complexity to the flavor, balancing the sweetness of the ripe bananas. This is more of a dense, flavor packed sweet bread, so don't expect much rise.

Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don't end up with a soupy mess.  Straight-Sided Vessel: The vessel I use in this recipe, similar to this one, is 8 cups. Most grocery stores carry storage vessels similarly sized. Using a straight-sided vessel for the bulk fermentation will help prevent over-fermentation because it allows you to see when the dough has truly increased by 75% (or slightly more or less) in volume.

The best sourdough pancakes are fluffy on the outsides with irresistable crispy edges. It is super simple to whip up with just a six basic ingredients.

chewy and soft homemade sourdough bagels that are so easy to make!

This Sourdough Discard Naan Bread is super soft and fluffy with a slightly tangy flavor. Made with no added yeast, this easy sourdough discard recipe requires no kneading and is ready in just a few hours.

How and when to make additions to sourdough bread as you explore the world of flavored sourdough. Find out the best flavors to add to sourdough.

Like it tangy? Come learn 10 different ways to manipulate your starter, dough, and baking process to make sourdough bread taste more sour.

A naturally fermented sourdough bread that has a fluffy interior and golden brown crust. This is a great recipe for sourdough beginners, and walks you through the entire process of making a basic sourdough bread.

This rosemary sourdough bread recipe is crusty on the outside, chewy on the inside and packed full of rosemary flavor.

Soft and fluffy sourdough sandwich bread is made with all purpose flour, sourdough starter, butter and a little honey.

This recipe for sourdough bread has taken months to perfect. It's golden, and delicious. You'll never buy a loaf of bread at the store ever again.

This rich and buttery sourdough garlic bread is loaded with so much delicious garlic flavor. Full of herbs, fresh garlic and nutty parmesan cheese. It's the ultimate side dish and is so easy to make.

Crunchy on the outside, soft on the inside. This loaf will have you never buying store bought bread ever again! Super easy to make!

Here's how to make an easy sourdough starter in just 5 minutes a day for a week, and with 3 simple ingredients!

A slightly sweet and mysterious bread. Soured for optimum nutrition. Perfect for a sandwich or slathered with butter and partnered with a bowl of soup.

Use excess sourdough starter discard to make the best, easiest homemade small batch sourdough pizza dough to make an airy and chewy sourdough pizza crust.

This simple sourdough focaccia bread recipe is easy to pull together - the most important ingredients is patience. But your patience will be rewarded with the most delightful bread you've ever had!

Taste a pure banana flavor in every bite of this Sourdough Banana Bread!

Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card.  What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel  (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice:  I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.

An easy artisan style sourdough loaf with an open crumb and crisp crust. This recipe needs to be started more than 24 hours ahead of serving

Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above.  Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing.  I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour.  Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here.  Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams.  Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb.  How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup).  When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want  to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done.  A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.