Baking

Sourdough Bread

Naturally-leavened bread with a tangy flavor and chewy crumb.

Sourdough bread is leavened by a fermented starter of wild yeast and lactobacilli rather than commercial yeast, producing a characteristic mild sour tang. The slow fermentation develops a chewy interior and crisp crust while improving keeping quality and digestibility. It is sliced for toast and sandwiches or used in dishes like French toast and croutons.

Sourdough is naturally-leavened bread raised by a fermented culture of wild yeasts and lactic acid bacteria rather than commercial yeast. The culture—called a starter—transforms flour and water into a living ecosystem that produces carbon dioxide for rise and organic acids for flavor. This fermentation proceeds slowly, typically 4–24 hours depending on temperature and starter strength, during which time bacteria vastly outnumber yeasts. The result is bread with characteristic tang, complex aromatics, and a crumb structure impossible to replicate with instant yeast. A healthy starter contains billions of microorganisms per gram and adapts to its local environment, which is why sourdough from San Francisco tastes different from sourdough made in New York or London. Beyond flavor, the long fermentation breaks down gluten and phytic acid, making the bread more digestible for many people. The crust—achieved by trapping steam in the first minutes of baking—cracks cleanly and shatters under tooth pressure, a texture contrast that defines the sourdough eating experience.

Measured in: g
Storage: Pantry

Allergens

Gluten

Types & varieties

Country Loaf / Boule

Round freeform loaf; the most common artisan sourdough shape

Batard

Oval-shaped loaf; easier to slice than a boule

Baguette

Elongated sourdough with fewer scoring lines; requires slightly firmer dough

San Francisco Sourdough

Distinctively sour tang from the Bay Area's climate; often made with high-protein wheat flour and longer fermentation

Rye Sourdough

Made partially or wholly with rye flour; denser, more pungent tang due to rye's pentosan content

Whole Wheat Sourdough

Uses whole grain flour; hydration must increase; longer fermentation softens phytic acid

Spelt Sourdough

Ancient grain variety; lower gluten protein; produces a tender, slightly nutty crumb

Focaccia Style

Flat, dimpled sourdough baked with olive oil; shorter fermentation possible

Understanding Your Starter

A sourdough starter is a stable community of wild yeasts and bacteria that has been continuously fed flour and water, often for years. The bacteria—primarily Lactobacillus species—produce lactic and acetic acids, which give sourdough its tang and create the acidic environment that inhibits harmful pathogens. The wild yeasts, including strains of Saccharomyces cerevisiae, generate the CO2 that leavens the dough. A healthy starter smells pleasantly sour with faint fruity or tangy notes; it should double or triple in volume within 4–8 hours of feeding when at room temperature. If it smells like acetone or alcohol, it is over-fermented and needs feeding. Discarding and feeding maintains the balance—do not let the starter exhaust its food supply.

Use starter at peak activity: doubled in volume, dome-topped, faintly sour, no harsh alcohol smell
Feed with consistent flour type initially; switching flours temporarily weakens fermentation until the culture adapts
A floating test works: drop a spoonful in water—if it floats, the starter is active and gas-filled

The Role of Hydration

Hydration—the ratio of water to flour by weight—is the single largest variable affecting sourdough texture. Standard loaves use 70–80% hydration (grams water per 100g flour); artisan loaves push to 80–100% or higher. Higher hydration produces an open, irregular crumb with large, uneven holes—the hallmark of rustic sourdough—but the dough is stickier and harder to handle. Lower hydration yields a tighter, more uniform crumb with a denser bite. Adjusting hydration is the primary lever for controlling texture, and even a 5% change noticeably affects the dough's behavior. Whole grain flours absorb more water than refined flours, so increase hydration when adding whole wheat or rye.

Weigh ingredients for accuracy; volume measurements introduce 10–20% error in flour weight alone
High-hydration doughs (80%+) require confident handling; avoid over-flouring the work surface
If dough feels unworkable at target hydration, build up gradually over several bakes

Common uses

Classic sandwiches and deli-style buildsToast and open-faced tartinesBread bowls for soups and stewsCroutons and panzanella saladTable bread with butter, olive oil, or dipsAppetizer service sliced thin with toppingsFrench toast and bread puddingPizza base (long cold ferment develops flavor)

Tips & pitfalls

Autolyse: mix flour and water, rest 30–60 minutes before adding starter and salt; improves gluten network and extensibility
Starter readiness: use starter at its peak (doubles or triples in volume, dome-topped, faintly sour, no alcohol smell) 4–8 hours after feeding
Stretch and fold: perform 4 sets every 30 minutes during bulk fermentation; builds dough strength without degassing
Cold retard: overnight refrigeration (35–40°F/2–4°C) after shaping intensifies flavor and simplifies scheduling
Score depth: cut 1/4–1/2 inch deep at a 45° angle; too shallow prevents proper ear formation, too deep causes collapse
Dutch oven method: bake covered 20 minutes to trap steam, then uncover for remaining time; produces bakery-quality crust at home
Rest before slicing: wait at least 1 hour after baking; cutting early releases steam and yields gummy crumb
Discard use: feed starter regularly; excess discard makes pancakes, crackers, and flatbreads cheaply

Nutrition

266kcal

Energy

1113 kJ · per 100 g

Where the calories come from

Protein 19%Carbs 71%Fat 11%

Protein

12.5g

25% DV

Carbs

47.1g

17% DV

Fat

3.1g

4% DV

Fiber

6.3g

23% DV

Sugars

9.4g

of which

Sodium

375mg

16% DV

Notable micronutrients

Folate32% DV

Phosphorus30% DV

Selenium17% DV

Thiamin (B1)16% DV

Potassium15% DV

Vitamin B614% DV

Source · USDA FoodData Central · approx. Bread, potato

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In the shops

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Good to know

Origin: Ancient Mesopotamia and Egypt, circa 3000 BCE; predates commercial yeast by millennia
Leavening Agent: Wild yeasts (Saccharomyces cerevisiae and others) and lactic acid bacteria from a fermented flour-water starter
Primary Acids: Lactic acid and acetic acid produced by Lactobacillus bacteria; acetic acid creates the characteristic tang
Typical Hydration: 70–85% hydration for standard loaves; artisan loaves often 80–100% or higher
Bulk Fermentation: 4–24 hours depending on starter activity, flour protein content, and ambient temperature (70–78°F/21–26°C ideal)
Baking Temperature: 450–500°F (230–260°C); Dutch oven method at 475°F (245°C) is standard for home bakers
Crust Development: Steam during first 20–30 minutes promotes oven spring and crisp, glossy crust; reduce to 425°F (220°C) after initial burst
Shelf Life: 3–5 days at room temperature in a paper bag; freeze slices or whole loaves for up to 3 months
Starter Maintenance: Feed at equal weights flour and water (1:1:1 ratio) every 12–24 hours at room temperature, or weekly if refrigerated
Flour Protein: Bread flour (12–14% protein) or high-protein all-purpose (10–12%) recommended for best gluten structure

Substitutes

Poolish — Equal parts flour and water fermented 12–16 hours with commercial yeast; mimics sour flavor partially; bread lacks the depth and bacterial complexity of true sourdough
Biga — Stiffer pre-ferment (60% hydration) with less sourness than poolish; Italian method used for focaccia and ciabatta
Commercial Yeast Bread with Citric or Acetic Acid — Adding 0.5–1% white vinegar or citric acid mimics tang but cannot replicate the flavor complexity or the bacteria-derived compounds

Pairs with

Unsalted Butter Extra Virgin Olive OilAged CheesesCured MeatsHoneySmoked Salmon and Cream CheeseAvocadoSoft-Boiled or Poached Eggs

Also called

Levain Bread