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Sourdough Bread Recipe – Easy Homemade in 3 Days

Name: Sourdough Bread Recipe – Easy Homemade in 3 Days
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Deutsch
Ingredients: 400g bread flour (Type 550); 100g dark rye flour (Type 1150); 150g active sourdough starter; 320ml lukewarm water; 10g salt; 1 tsp honey or sugar; 2 tbsp olive oil

This traditional sourdough bread wins you over with a crispy crust and a wonderfully airy crumb. With our recipe, you'll bake the perfect loaf just like a artisan bakery.

Recipe.food AI-generated recipe

Updated 2. September 2026

75 min Total

30 min Prep

45 min Cook

8 servings

230°C Temperature

Instructions

Activate the sourdough starter: The evening before, feed your starter with 50g of flour and 50ml of water and leave it at room temperature until it has doubled in size and is bubbly.

Autolyse: Combine both flours with the water and honey in a large bowl. Let the mixture rest for 30 minutes to allow the gluten to develop.

Knead the dough: Add the active sourdough starter, salt, and olive oil to the flour-water mixture. Knead vigorously for 8–10 minutes until the dough is smooth and elastic.

First rise (bulk fermentation): Transfer the dough to a lightly oiled bowl, cover, and let it rise at room temperature for 4–6 hours, until doubled in size.

Shape and second rise: Shape the dough into a round loaf, place it seam-side up in a well-floured proofing basket (banneton), and let it proof in the refrigerator overnight.

Prep for baking: Place a Dutch oven with its lid in the oven and preheat to 230°C. Remove the bread from the refrigerator and score the surface with a sharp knife.

Bake with steam: Carefully transfer the loaf into the hot Dutch oven, cover with the lid, and bake for 20 minutes.

Finish baking: Remove the lid, reduce the oven temperature to 200°C, and continue baking for another 25–30 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

History & Origin

Sourdough bread is one of the oldest forms of bread known to humanity — fermented dough as a leavening agent was the only way to make bread rise long before commercial yeast existed. In Germany, rye sourdough has especially deep roots, because rye is nearly impossible to bake without acidity, and the damp climate of northern regions made it an ideal crop to grow. The combination of wheat and rye flour, as used in this recipe, is characteristic of many traditional German country bread recipes.

Variations

Pure rye bread: Replace the bread flour entirely with dark rye flour (Type 1150) — the dough will be noticeably stickier and denser, but the flavor will be more robust and the shelf life even longer.

Seeded crust: Fold 50–80g of sunflower seeds, pumpkin seeds, or flaxseeds into the dough, or sprinkle them on the surface before baking for extra texture and nutrients.

Whole wheat version: Swap up to half of the bread flour for whole wheat flour — plan to add a little more water, since whole wheat flour absorbs more liquid.

Gluten-free is tricky with classic sourdough, since gluten provides the dough’s structure; if you want to try it, you’ll need a specialty gluten-free flour blend with xanthan gum and a GF starter — the result will differ significantly from the original.

Common Mistakes – and How to Avoid Them

Starter not active enough: If your starter isn’t bubbly and doubled, your bread will barely rise — feed it for another day and only bake when it’s clearly active.

Too little salt or added too early: Adding salt directly to the starter inhibits the yeast; mix it in after the autolyse and initial combining, and never use less than 2% of the flour weight.

Dutch oven not preheated long enough: A Dutch oven that isn’t hot enough prevents the necessary oven spring — preheat it at 450°F (230°C) for at least 45 minutes, even if your oven reaches temperature sooner.

Cutting into the bread too soon: Slicing the bread right out of the oven compresses the still-moist crumb — let it cool for at least 1 hour, and ideally 2–3 hours.

Misjudging the proof: Too short a second rise results in a dense, less flavorful loaf; use the poke test — a dimple pressed into the dough should slowly but fully spring back.

Storage & Shelf Life

Once fully cooled, store the bread in a linen bag or with the cut side facing down on a cutting board at room temperature — it will keep for 3–5 days, with the sourdough’s natural acidity helping extend its shelf life. The refrigerator causes bread to go stale faster and is not recommended. To freeze, slice the loaf, divide into portions in freezer bags, and store for up to 3 months; individual slices can go straight into the toaster, while a whole loaf is best refreshed in the oven at 350°F (180°C) for 10–15 minutes.

What to Serve With It

Sourdough bread is a true all-rounder: for a simple snack or open-faced sandwich, it pairs beautifully with good butter, sharp cheese, or deli meats. As a side dish with soups — like a hearty lentil or tomato soup — it soaks up flavors perfectly. For drinks, an unfiltered wheat beer or a dry hard cider complements the slight tang of the crumb nicely; for a non-alcoholic option, a glass of buttermilk is a classic and underrated pairing. This bread works just as well for everyday meals as it does as a showstopper on a breakfast spread or a rustic dinner table.

Frequently Asked Questions

How do I know if my sourdough starter is active enough?

An active starter will double in size within 4–8 hours of feeding, smell pleasantly tangy (not like alcohol), and show plenty of bubbles on the surface.

Why didn’t my sourdough bread rise?

Common reasons include an inactive starter, a kitchen that’s too cold, or not enough proofing time. The dough should at least double in size — at cooler temperatures this can take 8–12 hours.

Can I make this recipe without a proofing basket?

Yes, you can line a bowl with a kitchen towel and dust it generously with flour. Alternatively, shape the dough into a loaf and let it proof on a well-floured baking sheet.