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Traditional Sourdough Bread

This traditional sourdough recipe will bring the classic tangy taste (and smell!) to your own kitchen.
Prep Time 10 mins
Cook Time 1 hr
Raising time 14 hrs
Total Time 16 hrs
Course Side Dish
Cuisine American
Servings 2 loaves


  • Dutch oven and/or pizza stone


  • 200 g active sourdough starter 7 oz
  • 350 g water 1 ½ cups
  • 30 g avocado oil 3 tablespoons
  • 660 g bread flour 4 ½ cups
  • 10 g kosher salt 1 teaspoon
  • ½ cup Farina/cream of wheat for sprinkling on pizza stone (can substitute cornmeal)


  • Combine all ingredients except for the salt in a large bowl. Use your hands to thoroughly mix and slightly knead.
  • Allow to rest for 45 minutes before mixing in salt. Knead for 1 minute.
  • Place dough in a bowl and allow to rest for 6-12 hours, depending on your kitchen temperature. You will be ready to move to the next step when the dough has doubled in size.
  • Once dough has doubled, place on a clean surface (silicone or slightly floured, to avoid sticking). Slice dough in half. Form each half into a ball, either by lifting and folding or by using a bench scraper to tuck the edges to the center.
  • Once your dough is a satisfactory shape, place it in a floured banneton or in a bowl lined with a thoroughly-floured tea towel. Allow it to rest at room temperature or warmer for 30 minutes.
  • Place your dutch oven and/or a pizza stone in oven and preheat to 450 degrees F.
  • Once the oven is preheated and at least 30 minutes have passed, turn your bread dough out onto parchment paper (if placing in dutch oven) or a pizza peel/parchment covered with farina (if moving to a pizza stone).
  • Score the bread using a bread knife, and place the bread on the hot pizza stone or into the Dutch oven. Reduce oven heat to 400 degrees F.
  • For Dutch oven bread: bake, covered for 20 minutes. Then, carefully remove the lid and bake uncovered for an additional 40 minutes.
  • For pizza stone bread: bake for 60 minutes.
  • Once bread has baked, remove from oven and allow to cool on a wire rack for at least 1 hour before slicing and serving.


If you don't have a Dutch oven or a pizza stone, you can substitute a baking sheet. The bread may not end up looking exactly like mine, but it will still result in a tasty loaf of sourdough.
Keyword banana bread, sourdough