Leslie's Busy Mom Sourdough Recipe

Let's be honest... I am not a kitchen person, and my schedule does not exactly leave room for new hobbies.

So sourdough felt completely out of reach and intimidating as heck.

But I kept looking at the ingredient list on our bread I knew there has to be a better way and I had to give this sourdough thing a try.

I sometimes burn things. I have a growing list of flopped recipes. I even kept my starter alive for three months before I ever actually used it.

And when I finally did bake my first loaf, I stood in my kitchen genuinely shocked that it worked.

Reps build confidence in the gym and apparently in bread-making too. Hundreds of loaves later, this recipe has become one of my most-requested.

If you are just starting your sourdough journey or looking for a recipe that holds up in your real busy life, this is it.

What You Need to Know Before You Start

Sourdough is a three-day process, but do not let that scare you. The active time each day is short. Most of it is just waiting. Here is the basic flow:

  • Day 1: Feed your starter
  • Day 2: Mix, stretch & fold, and refrigerate
  • Day 3: Bake

That is it. You've got this!

Day 1 — Feed Your Starter

Do this the night before you plan to mix up your sourdough. The forethought is the hardest part!

  1. Measure out 30g of your existing starter and place it in a clean jar or bowl.
  2. Add 125g of water and 140g of flour. Mix well until fully combined.
  3. Cover loosely and leave at room temperature overnight.
  4. Your starter is ready when it has doubled in size (typically 8 to 12 hours, depending on the temperature of your kitchen)

Day 2 — Mix, Stretch, and Fold

This is the most hands-on day, but it is still very manageable.

  1. In a large bowl, combine 100g of active sourdough starter you mixed up the night before and 300g of water. Mix together well.
  2. Add 10g of salt and 500g of flour. Mix until the dough is shaggy and combined. (Shaggy and lumpy are synonyms here if you're a total newbie like me)
  3. Cover the bowl with a shower cap or damp tea towel and let it rest for 30 minutes.
  4. Perform your first stretch and fold: grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat all the way around. This is one set.
  5. Cover and rest for 30 minutes. Repeat this stretch and fold process 3 more times for a total of 4 sets.
  6. After your final fold, cover the bowl and leave the dough on your counter for 5 to 8 hours for the "bulk ferment". Timing will vary based on the temperature in your home (warmer kitchens ferment faster) 
  7. Once the bulk ferment is complete, turn the dough out onto a lightly floured surface. Shape it by gently pushing and pulling it into a smooth ball.
  8. Line a bowl with parchment paper and place the dough inside smooth side down. Cover and refrigerate for 8 to 48 hours.

I typically leave my in the fridge overnight and start the baking process when I get up the next morning.

Day 3 — Bake Day

This is the fun part!!!

  1. Remove the dough from the refrigerator.
  2. Set a 1 hour and 15 minute timer and allow the dough to come to room temperature.
  3. When the timer goes off, place your Dutch oven inside your oven on the bottom rack and preheat to 425°F. Let both the oven and Dutch oven fully preheat together.
  4. Once preheated, take the dough out and score it deeply on the smooth side with a sharp knife or bread lame. A bold score helps the loaf open and rise properly.
  5. Place a trivet in the bottom of your hot Dutch oven. Add the parchment with the dough, then drop in 4 ice cubes around the edges (not on top of the dough). The steam creates a beautiful crust.
  6. Bake with the lid on for 25 minutes.
  7. Remove the lid, reduce the temperature to 375°F, and bake for 25 more minutes until deep golden brown.
  8. Remove the loaf from the Dutch oven immediately and place it on a cooling rack.
  9. Wait 30 minutes before slicing. I know. It is hard. But it is worth it.

You Just Made Sourdough 🍞

I told you at the beginning I was not a kitchen person with a lot of extra time. And yet here we are, sourdough recipe completed!

You made bread! Real bread. From scratch, with ingredients you put in yourself, for people you love! In a world full of ingredient lists a mile long, it feels cool to make something with just 3 ingredients.

Now go slice that loaf, add some butter, and enjoy every single bite. You deserve it!

If you try this recipe, please tag me! I'd love to see your sourdough creations! Happy baking! 🍞

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