By Akshara
March 23, 2026
Sourdough bread dates back to ancient Egypt and remains one of the oldest forms of naturally leavened bread. It relies on a living starter made from wild yeast and bacteria, which ferments the dough slowly, developing flavour and structure. While it can feel intimidating, breaking it into stages makes it manageable even for first-time bakers.
1 cup active sourdough starter (fed and bubbly) 3 cups bread flour 1¼–1½ cups water 1½ teaspoons salt
In a large bowl, mix starter, flour and water until no dry flour remains, then cover and let it rest for 30–45 minutes (autolyse stage).
Add salt and knead lightly or use stretch-and-fold technique every 30 minutes for 2–3 hours to develop gluten while the dough ferments.
Let the dough bulk ferment at room temperature for 4–6 hours until it rises and shows bubbles, then shape into a tight round.
Place in a floured proofing basket and refrigerate overnight (8–12 hours) for slow fermentation.
Bake in a preheated oven at 230°C in a covered pot for 20 minutes, then uncovered for another 20–25 minutes until deeply golden.