The Only Sourdough Bread Recipe That’s Never Failed Me

I’ve been on my sourdough journey for the last three years, and let me tell you, it has been a roller coaster of dough disasters, half-baked lumps, and more flour on my clothes than in the actual loaf.

But finally, I found the one.

This is the only recipe that has truly never failed me. I stumbled across it on TikTok from The Southern Sourdough Company. I don’t know if she’s the original creator, but she’s the one who shared it with me (and probably saved my sanity in the process).

Whether you’re making a single loaf or baking for the whole neighborhood, this recipe is as simple as it gets. All you have to do is multiply it. So if you want 26 loaves, just times everything by 26. Easy as pie — well, easier, because pie crust still scares me more than sourdough ever will.

This recipe makes one loaf, but you can adjust however you need:

Ingredients

• 100 grams of active sourdough starter (fed and bubbly)

• 350 grams of water (room temperature)

• 500 grams of bread flour

• 10 grams of salt

Instructions

Step 1: Mix your starter and water.

In a big bowl, whisk together your 100 grams of starter and 350 grams of water until it’s nice and cloudy. Think of it like a cloudy sweet tea on a porch in the summer — cloudy means you’re off to a good start.

Step 2: Add flour and salt.

Dump in 500 grams of bread flour and 10 grams of salt. Mix it together until no dry spots remain. It’ll be shaggy, sticky, and probably not cute at this point, but trust the process.

Step 3: Rest (autolyse) for 1 hour.

Cover the bowl and let it sit at room temperature for about an hour. This lets the flour fully hydrate and helps develop the gluten structure, which is basically the backbone of good sourdough.

Step 4: First stretch and fold.

After that hour, wet your hands a little to keep the dough from sticking. Grab one side of the dough, stretch it up, and fold it over itself. Turn the bowl a bit and repeat until you’ve gone all the way around. This strengthens the dough and helps build structure.

Step 5: Repeat the stretch and fold two more times.

Wait 30 minutes, then do another set of stretch and folds. Wait another 30 minutes, and do a final set.

Step 6: Bulk ferment for 3-7 hours.

Cover your bowl again and let the dough sit at room temperature. How long depends on your kitchen temp — the dough should get puffy and airy, and if you gently poke it, it should feel light and a little springy. If your house feels like a sauna in July, it might be closer to 3 hours. If it’s cooler, it could take 6 or 7 hours.

Step 7: Shape the dough.

Gently turn your dough out onto a lightly floured surface. Shape it into a round or oval (whichever you prefer) and tighten it up a bit by tucking the sides under.

Step 8: Transfer to a proofing basket.

Place the shaped dough into a floured proofing basket (or a bowl lined with a floured kitchen towel if you’re making do).

Step 9: Rest on the counter for 2 hours.

Let it sit out to get a little more rise. This is where it really gets that final bit of strength before the big chill.

Step 10: Refrigerate overnight.

Pop it in the fridge and let it rest until morning. This slow cold ferment develops amazing flavor and makes the dough easier to score before baking.

Step 11: Bake!

In the morning, preheat your oven to 475°F (245°C) with a Dutch oven inside (or baking stone, if that’s what you have). When hot, gently turn your dough out, score the top with a sharp blade, and bake covered for 20-25 minutes. Then remove the lid and bake another 20-25 minutes until beautifully browned and crackling.

Step 12: Cool before slicing (if you can wait).

The hardest part. Let your loaf cool completely on a wire rack so it finishes cooking inside.

Why I Love This Recipe

Out of every recipe I’ve tried, this is the only one that’s been truly consistent for me. No sad, collapsed loaves or raw centers. The flavor is perfectly tangy without being overwhelming, and the crumb is soft yet strong enough to hold up to a thick swipe of butter.

Plus, the fact that you can scale it up easily makes it great for sharing. Need three loaves? Times it by three. Baking for the whole church potluck? Go wild.

A Few Extra Tips from My Kitchen

• Use a digital scale. It makes all the difference in consistency.

• Don’t rush the process. Sourdough is a lesson in patience — and a great excuse to sit down with a cup of coffee.

• Trust your senses. The dough should feel light and airy before shaping.

Sourdough has become more than just bread for me; it’s become a little daily ritual, a quiet moment of creativity and joy.

I hope this recipe brings you the same sense of accomplishment (and delicious carbs) that it’s brought me.

Happy baking, y’all.