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Homemade Sourdough Bread Recipe

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 3 hrs 30 mins
Servings: 2 16-ounce loaves, or 1 large 32 ounce loaf


  • 1 cup 8 ounces of fed sourdough starter (make your own using a double batch of this recipe)**
  • 1 ½ cups lukewarm water
  • 2 teaspoons of instant yeast not rapid rise
  • 1 teaspoon granulated sugar
  • 2 teaspoons salt
  • 2 ½ cups King Arthur white whole wheat flour
  • 2 ½ cups King Arthur bread flour


  • In the bowl of a stand mixer fitted with the dough hook, add the starter, water, yeast, sugar, salt, and the 2 ½ cups whole wheat flour. Mix on medium-low speed to combine, while gradually adding the bread flour as the ingredients begin to incorporate. Scrape down the sides as necessary and continue mixing on medium-low until a dough ball forms. On low speed, knead the dough for 7-8 minutes until a smooth, elastic ball forms (test the elasticity by poking a finger in the ball of dough; if it springs back, you are done kneading. If a dimple remains, keep kneading).
  • Transfer the dough ball to a clean bowl that is lightly coating with cooking spray. Cover loosely with a tea towel or plastic wrap and let rise until double in size; about 90 minutes.
  • Punch the risen dough ball down and divide it into two even sections. Shape it into a round ball and transfer to your well-floured 10’’ Banneton bread proofing basket.
  • Let the shaped loaf rise until double in size and puffy; about 1 hour.
  • Preheat your oven to 425? towards the end of the rising time.
  • Once the loaf has risen, carefully place a baking sheet pan on top of the bread proofing baskets and gently flip the loaf onto the pan. If you are using loaf pans or a cast iron pot, place the risen loaves directly into the oven in these containers.
  • Spray the sides of the oven with a little lukewarm water and bake the loaves for 25-30 minutes until they are a deep golden brown. Remove from oven and cool for 5 minutes before transferring the loaves to a wire rack to cool completely before slicing with a serrated knife.


**Fed sourdough starter means the starter has been fed within 2-4 hours of making the bread and is in an active growing state. The starter you measure out for this recipe should be very bubbly, slightly risen, and have a sweet aroma.


Serving: 1ounce | Calories: 89.3kcal | Carbohydrates: 17.3g | Protein: 3.6g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 202mg | Potassium: 39mg | Fiber: 0.9g | Sugar: 1g | Calcium: 13.1mg | Iron: 1mg