Muscle Momma Sourdough

When I first started baking sourdough, I remember feeling completely overwhelmed. Everyone online seemed to do it differently—how was I supposed to know the right way? The truth is, there’s no single “right” way. But after teaching thousands of home bakers, I’ve found that this is the easiest method for beginners—one that’s simple, forgiving, and yields a delicious loaf every time.

If you’ve ever wanted to bake sourdough but felt intimidated, this is the perfect recipe to start with!

Before we start:

Using a kitchen scale for sourdough gives the most accurate measurements by weight, which is key for consistent results, especially when you’re first starting out. I know not everyone has one, so I’ve included cup measurements too. But for the best results and more consistent loaves, I highly recommend using a scale!

What You’ll Need:

• 100g or 1/2 cup active sourdough starter (fed and bubbly- We’ll go over how to do that!)
• 350g or 1 & 2/3 cup warm filtered water (ideally 80 degrees F)
• 500g or 4 cups unbleached bread flour
• 10g or 2 tsp sea salt

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Step 1: Feed Your Starter

About 4-6 hours before making your dough, you’ll need to feed your sourdough starter. In a Jar, mix together:

• 50g or 1/4 cup sourdough starter
• 50g or 1/4 cup unbleached flour
• 50g or 1/4 cup filtered water

You starter should be a thick pancake batter consistency. Let it sit until bubbly and doubled in size. If you plan to make your dough in the morning, you can do this step before bed. If it sits longer than 6hrs that’s okay!

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Step 2: Mix the Dough

In a large bowl, combine:

• 100g or 1/2 cup active sourdough starter
• 350g or 1 & 2/3 warm filtered water

Stir until the starter dissolves and the water looks milky. Then add:

• 500g or 4 cups unbleached bread flour
• 10g or 2 tsp sea salt

Mix until you have a shaggy dough. If it seems too dry, add a tiny bit of water at a time until it comes together (flour absorbs water differently depending on the flour type, brand, and your climate). Cover and let rest for 1 hour.

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Step 3: Stretch & Folds (Builds Strength)

After the dough has rested, you’ll do four rounds of stretch and folds, 30 minutes apart:

1. With wet hands, grab one side of the dough, stretch it up, and fold it over itself.
2. Rotate the bowl and repeat on all four sides.
3. Cover and let rest for 30 minutes.
4. Repeat this process four times total.

This step helps develop the gluten, so your bread has structure without kneading.

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Step 4: Bulk Fermentation (The First Rise)

Bulk fermentation is the first long rise after mixing your dough, where the sourdough starter ferments the flour, creating air bubbles and developing flavor. It’s when the dough grows and strengthens before shaping.

After the final stretch and fold, let your dough rise at room temperature until doubled in size, bubbly, and jiggly (visual cues). I like to use this chart as a guideline- The timing depends on your dough temperature and time starts when you first mixed your dough in step 2:

• 🌡 80°F (27°C) → ~5-6 hours
• 🌡 75°F (24°C) → ~7-8 hours
• 🌡 70°F (21°C) → ~12 hours
• 🌡 65°F (18°C) → ~16 hours

If your house is warmer it will be quicker! If your house is cooler, it will take longer!

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Step 5: Shape the Dough

Once your dough is showing visual signs (Doubled, bubbly, and airy), gently turn it out onto a surface. Using wet hands and a wet bench scraper, shape it into a round or oval loaf depend on the shape of your proofing basket. If shaping feels tricky, check out the video below for a guide.

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Step 6: The Final Proof (Cold or Room Temperature)

Now it’s time for the second rise. You have two options:

1. Best for beginners (cold proof): Place the shaped dough in a well-floured banneton or towel-lined bowl. Cover and refrigerate overnight (or up to 24 hours).
2. Faster option: Let it proof at room temperature for 2 more hours, then bake immediately.

I recommend the cold proof because it makes the dough easier to handle, improves flavor, and you can bake on your own schedule!

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Step 7: Bake Your Bread

When you’re ready to bake:

Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.

Take your dough out of the fridge and flip it over onto a piece of parchment paper.

1. Score the top with a sharp knife or bread lame (this prevents bursting).
2. Carefully place the dough into the hot Dutch oven.
3. Bake covered for 30 minutes, then uncovered for 15 minutes.
4. Remove the bread from the Dutch oven and let it cool on a rack for at least 2-3 hours before slicing. It will continue to bake inside, cutting into it too early can lead to a gummy texture.

“What if I don’t have a Dutch oven?”

A Dutch oven traps steam, which helps your sourdough rise properly and develop a crisp, golden crust. If you’re looking to purchase a bread oven, I use and love this one by Krustic. They gave me a $15 off coupon for my followers, use Hayley15 at checkout!

If you don’t have one, you can use the two bread pan method (one on the bottom, then one inverted as a lid) making sure it is well greased, a roasting pan with a lid, or place your dough on a pre heated baking sheet with loosely covered foil.

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Notes & Tips

✔ Watch the full video! I have a step-by-step video tutorial on YouTube to help my visual learners!
✔ Customize your loaf! Add mix-ins like cheese, herbs, or jalapeños during the stretch & folds or before baking.
✔ Sourdough takes practice. If your first loaf isn’t perfect, don’t stress! With each bake, you’ll get better at understanding your dough.

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Final Encouragement

Baking sourdough is a learned skill, not an instant one. Your first loaf might not be perfect, but don’t get discouraged! Keep practicing, experiment with what works for you, and most importantly—enjoy the process. It’s supposed to be relaxing and fun!

Thank you for letting me guide you on your sourdough journey! I can’t wait to see what you bake. 🥖💛