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Sourdough Starter Maintenance: How To Feed And Maintain Your Starter

Sourdough Bread Recipe

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Once you have an active starter then you can either continue to discard and feed it or bake delicious sourdough bread with it.

Here is a simple yet delicious sourdough recipe to follow

  • Total Time: 14 hours
  • Yield: 1 loaf, 5 servings 1x


  • 150g bubbly sourdough starter
  • 250g filtered water
  • 25g olive oil
  • 500g bread flour
  • 10g fine sea salt
  • Fine ground cornmeal (for dusting)


  1. Combine the starter, water, and olive oil in a large bowl. Add flour and salt, then combine everything together using your hands, until the flour is well absorbed.
  2. The dough should be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap, or a clean kitchen towel. Let the dough rest for 30 minutes.
  3. After the dough has rested, work the dough in the bowl into a rough ball for about 15 seconds.
  4. Cover the bowl with plastic wrap or a damp kitchen cloth. Let this rest in a warm spot to rise. The dough should be ready when it has doubled in size. This can take 3-12 hours depending on the temperature of your ingredients, and the maturity of your starter.
  5. During the bulk rise, perform 6 series of stretches and folds every 30 minutes, with 30 minutes resting period.
  6. Divide your work surface in half, and lightly flour one side, leaving the other half clean.
  7. Remove the dough from the bowl, and place it onto the floured section, so that it doesn’t stick. Don’t worry about punching the dough down, as it should slowly deflate as you fold and shape.
  8. Cut the dough in half for 2 loves, or leave it whole for a single loaf.
  9. Shape your dough, then flip it over the seam side down.
  10. Dust the bottom of your Dutch oven with cornmeal or add parchment paper to prevent the dough from sticking to the bottom.
  11. Place the dough in the Dutch oven for a 30-minute rise. The dough should be ready when it’s slightly puffy but not doubled in size. Preheat your oven to 450F or 232C.
  12. Before placing your bread in the oven, make a shallow slash around 2-3 inches long. Use a bread lame or sharp knife for this step.
  13. Place the bread in the oven on the center rack and reduce the temperature to 400F. Bake for 20 minutes. Remove the lid of the Dutch oven and continue to bake for 40 minutes until the bread is a deep golden brown.
  14. Remove the bread from the oven, and cool on a wire rack for 2 hours before slicing.
  • Author: Natasha Krajnc
  • Prep Time: 13 hours
  • Cook Time: 1 hour
  • Category: bread
  • Cuisine: American


  • Calories: 250 kcal
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 140 g
  • Protein: 50 g