Traditional Sourdough Bread

Traditional Sourdough Bread

Homemade Sourdough Bread Recipe

With Dark Rye and a Long Fermentation for Ultimate Flavor

There’s something deeply satisfying about baking your own sourdough bread. Whether you’ve been gifted a starter or you’re making one from scratch, this recipe brings that deep, tangy flavor and hearty texture that makes sourdough so beloved.

🌱 How to Make Your Own Sourdough Starter (If You Don’t Have One)

Ingredients:

• High-quality flour (organic, non-GMO, Glyphosate free stone-milled if possible)

• Warm filtered water

Instructions:

1. Mix equal parts flour and warm water in a clean glass jar (start with about 1/2 cup each).

2. Cover loosely and let rest at room temperature for 12 hours.

3. After 12 hours, add more flour and warm water in equal parts.

4. Let it rest again for 3 to 6 hours, then refrigerate for at least 7 days.

5. Your starter is ready when it doubles in size, and has plenty of bubbles on the surface and throughout the jar.

   
   

🫙 Leaven (Sourdough Pre-Dough)

Ingredients:

• 20g sourdough starter

• 70g warm filtered water

• 70g flour (organic, non-GMO, glyphosate-free dark rye or your favorite)

Instructions:

1. Mix all ingredients together in a bowl.

2. Let it rest for at least 3 hours until bubbly and active.

   
   

🍞 Sourdough Bread Dough

Ingredients:

• 100g sourdough leaven

• 375g warm filtered water

• 500g flour (Dark Rye or bread flour of choice)

• Salt and caraway seeds (optional, to taste)

Instructions:

1. In a large bowl, combine leaven, flour, water, and optional salt/seeds. Mix into a shaggy dough.

2. Let it rest for 1 hour (this is the autolyse phase).

3. Knead the dough lightly every hour, 3 times in total.

4. On the 4th knead, shape your dough and transfer to a loaf mold or basket.

5. Cover and refrigerate for 5 to 7 days (longer fermentation = deeper flavor!).

   
   

🔥 Baking Instructions

1. Remove bread from fridge and let sit at room temperature for at least 1 hour.

2. Preheat oven to 400°F (205°C).

3. Spray the loaf with water or place a couple of ice cubes in the oven for steam.

4. Place the bread in the oven on the middle rack, covered with non-toxic parchment paper or a lid.

5. Bake covered for 25 minutes.

6. Remove the cover and lower the temperature to 350°F (180°C). Bake for another 20 minutes.

7. To check doneness, insert a wooden stick—bread is ready when it comes out clean and not sticky.

8. Remove from oven and give it a light spray of water to soften the crust.

9. Let cool completely on a wire rack before slicing.

   
   

🥖 Enjoy!

This bread is packed with nutrition, deep flavor, and love. Perfect toasted with butter, dipped in olive oil, or served alongside your favorite meal.