I started baking sourdough in 2016, drawn to the idea that you could make something so delicious with just three ingredients: flour, water, and salt. Nearly a decade later, I’ve learned that practice really does make perfect—or at least, it helps you figure out what perfect means to you.

For me, that’s a rustic loaf that’s always available in the house. Not a special occasion showpiece, but an everyday treat. I’ve let go of a lot of the fussy techniques you’ll find in other guides. I don’t even score my loaves anymore. What matters is finding a rhythm that fits your life.

Maintaining a Starter

You can find how to make your own starter from scratch, but if you know me, you know that I’m more than happy to give you some of mine. Your starter is a living thing, and like most living things, it thrives on routine. Feed it regularly and you’ll get consistent, flavorful loaves. I store mine in the refrigerator and feed it about once a week or when I’m ready to bake.

Feeding is easy – simply mix 50g starter, 50g water, 50g mix of whole wheat and all purpose flour. It’s a 1:1:1 ratio, so if you need more, just scale it up. I store mine in a 2 cup Pyrex bowl with a lid that I picked up at the grocery store. You don’t want this container to be air tight.

A healthy starter should double in size within 4-6 hours of feeding, smell pleasantly tangy and yeasty, have lots of bubbles throughout, and pass the float test (a spoonful floats in water).

Essential Equipment

You don’t need much, but a few tools make everything easier:

• Kitchen scale: This is the one non-negotiable. Baking by weight is the key to consistency.
• Dutch oven: Cast iron with a lid traps steam and gives you that deep, caramelized crust. I use the Lodge Double Dutch Oven.
• Banneton: A proofing basket helps with shaping, but honestly, a bowl lined with a floured towel works just fine.
• Bench scraper: Makes handling wet dough so much easier.

Recipe

This is the recipe I keep coming back to. It’s forgiving enough to fit into real life but still produces a deeply caramelized crust, open crumb, and complex flavor. Once you get the rhythm down, you can have fresh bread in the house all the time.

Ingredients

• 250g all purpose flour
• 250g whole wheat flour
• 12g salt
• 400g water (warm, around 80°F)
• 100g leaven (fed starter at peak activity)
• White rice flour for sprinkling

Timeline

Day 1, evening: Build the leaven. Mix 1 tbsp starter with 50g water and 50g flour (half whole wheat, half all purpose). Let rise overnight.

Day 2, morning: Make the dough.

1. In a large bowl mix the water, leaven, and salt.
2. Add both flours to the wet mix and combine.
3. Turn the dough in the bowl a couple of times during the day.
4. In the evening, put a tea towel into a medium sized bowl and sprinkle white rice flour to prevent sticking. Set your dough inside the bowl, sprinkle the top with a bit more rice flour, cover with the towel, and refrigerate.

Day 3, morning: Bake.

1. Place your Dutch oven inside your oven and preheat to 450°F
2. Turn your dough onto the short side of the Dutch oven and cover with the lid
3. Bake covered 25 minutes
4. Remove lid, and bake 20-25 minutes until deeply browned
5. Cool on wire rack for at least 1 hour before cutting

This is a natural process so each loaf will be a bit different. You’ll get a feel for the dough and all the environmental factors that affect the outcome, but don’t worry too much, sourdough isn’t very fussy and even if you don’t get the perfect rise, you’ll still end up with a perfectly delicious home-made loaf. Enjoy!