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The Art of Sourdough Bread

Using a Sourdough Starter as Leavening Creates Bread Worth the Wait

The art of baking bread is an ancient tradition. Before the invention of today’s commercial yeast, bread was made using a “sourdough” starter, which served as a natural leavening. Sourdough starter is living and grows when fed flour and water on a regular schedule, kept at room temperature and allowed to breathe. You can purchase starter online or in your local natural food store. It is also possible, with some research and patience, to make your own. Today it is still possible to find sourdough starter that is hundreds of years old and continues to be used in the art of baking bread.

Sourdough Bread Recipe


150 grams Active Sourdough Starter

250-300 grams lukewarm water

30 grams olive oil

500 grams all-purpose flour

1.5 teaspoon salt

Additional items you will need:

Dutch oven

Parchment Paper


  1. Mix ACTIVE sourdough starter and water in large bowl. Stir until combined and smooth.
  2. Add flour, olive oil and salt and mix with a fork until the dough comes together. The dough will still look “rough”. (Note: do not overmix as this is meant to be a no-knead style wet dough.)
  3. Keep the dough in the bowl, cover with a towel and let it sit on the counter for 1 to 1.5 hours.
  4. After the rest period, stretch and fold the dough in the bowl a few times. To do this, take the dough and pull it from the side to the center, then turn the bowl ¼ turn and repeat. Do this 2-3 times around the entire bowl.
  5. Cover the dough with a clean, damp dish towel and let it rise overnight (or about 8 hours) in a warm place. The dough should double in size.
  6. Once doubled in size, turn the dough onto a lightly floured surface. Tuck and fold the dough a couple of times to form a nice ball. Do not over knead. Once you have formed a ball, let the dough rest for 15 minutes.
  7. While the dough is resting, prepare the proofing bowl/basket by lightly flouring a towel and placing it inside the bowl/proofing basket. The flour will keep the dough from sticking to the towel.
  8. After the resting period, reshape the dough into a ball and place it into the floured towel lined bowl and cover with a towel. Allow to rise for 1-2 hours, or until doubled.
  9. Preheat the oven to 450 degrees.
  10. Uncover the dough and place parchment paper over the top of the bowl; flip the dough onto it. Lift the parchment paper and dough and place it into the Dutch oven. Cover cover with the lid.
  11. Place in the oven with the lid on. Bake for 30 minutes.
  12. After 30 minutes, remove the lid and continue to bake for about 20 more minutes, until the bread is golden to dark brown. 
  13. Remove from the oven; remove the bread from the Dutch oven. Allow to cool before slicing.