The Joy of Making Organic Sourdough Bread at Home

As the owner of an ethical fashion brand, I’ve always been passionate about sustainability—not just in clothing but in every aspect of life, including food. I try to eat organic and healthy food where possible, but when I found myself buying a loaf of sourdough almost every day, I knew it was time for a change. That’s when I decided to start making my own organic sourdough bread, and it has been one of the most rewarding journeys!

Working from home makes this possible, as making sourdough bread does take a fair bit of time—though most of it is hands-off. I spent time researching the best sourdough bread recipe, experimenting, and tweaking methods until I found the perfect balance for a great loaf. Now, I’m sharing my step-by-step sourdough bread guide for beginners so you can enjoy healthy homemade bread too!

Sourdough Bread For Beginners

I was a complete novice at bread making had been thinking about making my own sourdough bread for some time. Following my initial research I had been put off by what appeared to be a lengthy and complicated process, but on trying it, it wasn’t as daunting as I first thought. It has now become part of my daily routine and my family joke that I love my sourdough more than them!

I had already moved away from buying what I call “plastic bread” (plastic wrapped square loaves that we see on the supermarket shelves), as it contained so many ingredients and preservatives that I didn’t want to eat. I’d tried organic loaves from supermarkets and wasn’t overly impressed. Then I started to buy sourdough bread and finally took the step to make my own.

Why Sourdough?

Homemade sourdough bread is one of the oldest forms of bread, made with just three simple ingredients: flour, water, and salt. Unlike commercial breads that often contain preservatives and additives, organic sourdough bread relies on natural fermentation, making it easier to digest. Plus, the slow fermentation process enhances the flavour, giving it that signature tang and chewy texture.

Step 1: Making the Sourdough Starter

The heart of any artisan sourdough bread is the starter—a living culture of wild yeast and bacteria. I bought my starter from Lakeland, but you can make your own starter too if you want to. This is the starter I bought; BreadMatters Organic Sourdough Starter which has been good.

You do need to allow some time to get the starter ready to use as it should have bubbles and a tangy smell— once this happens your organic sourdough starter is alive! This is your active sourdough starter, which should be kept in a container with a lid.

You will need to feed your starter every day if it’s left out on the kitchen worktop. Make sure you remove approx. half the starter, and either store it in the fridge, give it to a friend or dispose of it, and then add 50g of organic bread flour and 50g of water. I use warm water left in the kettle after boiling, which I think helps the starter to activate and bubble. You’ll need the starter to bubble and rise, doubling in size before you use it to make your sourdough bread.

If you’re not going to use the starter immediately you can store it in the fridge and it doesn’t need feeding every day. I did this when we went away recently and it was fine on my return, it just took a few days to get it bubbling again.

Step 2: Baking Your First Loaf

Once your starter is active, you’re ready to bake! Here’s the easy sourdough bread recipe I’ve developed after plenty of trial and error and a step-by-step guide to making your first sourdough loaf:

My Easy sourdough bread recipe

Ingredients:

500g organic bread flour
8-10g salt
100g active sourdough starter
300g warm water from the kettle (allow it to cool down before using)

Method:

Follow this easy sourdough bread step-by-step guide and learn how to make sourdough bread at home.

1. Mix: Combine all ingredients in a bowl and mix until a shaggy dough forms. Cover and let it rest for 30 minutes or an hour.

2. Stretch & Fold: Every 30 minutes for the next 2 hours, stretch and fold the dough to build strength.

3. Bulk Fermentation: Cover and let it rise at room temperature for a few hours, 4-6 hours

4. Shape & Bench Rest: Shape the dough into a round, place it on the worktop for what’s called a bench rest for 30 minutes.

5. Shape & Proof: Re-shape the dough into a round and place it in a floured banneton or bowl, cover and refrigerate overnight.

6. Bake: The next morning the dough will be ready to bake. Preheat your oven to 230°C, 210°C fan. Ideally you should use a Dutch oven to bake your loaf but I didn’t have one, so I tried using my metal oval casserole/roasting tin, which seems to be working fine! Place the dough straight from the fridge into the lined dish/Dutch oven. Score the dough, cover, and bake for 30 minutes. Remove the lid and reduce the oven temperature to 205°C, 185°C fan and bake for another 15 minutes until golden brown.

7. Cool & Enjoy: Let it cool on a cooling rack before slicing (if you can wait that long!).

How to make sourdough bread at home - My timings

As a guideline for timings, I feed my starter in the morning and by lunchtime/early afternoon the starter has doubled in size and can be used to make the dough. I then mix the loaf and do the 30 minute stretching during the afternoon, leaving it for the bulk fermentation until the evening. I then do the bench rest last thing at night and put it in the fridge overnight. It can be baked the following morning or later in the day. But it can also be left in the fridge for up to 48 hours until the following day.

Be aware that the weather will affect how long it takes for the starter to grow and for the bread to rise. The warmer it is the less time it will take. If you want to speed up the process, find somewhere warm! It’s also worth saying that if you can’t finish the whole process, as it does require being home most of the day, you can always put the dough in the fridge and pick it up again when you get home or the next day.

Planning ahead is important as it takes a minimum of 24 hours from start to finish, before a loaf is ready to be baked!

The Rewards of Homemade Sourdough

Baking organic sourdough bread at home isn’t just about saving money (though that’s a big perk!). It’s about slowing down, connecting with your food, and embracing a sustainable way of eating. There’s something incredibly satisfying about making a loaf from scratch, knowing exactly what’s in it, and enjoying the flavours of homemade sourdough bread.

Working from home has made this process possible for me, allowing me to fit in the small steps throughout the day. I probably bake a loaf 3 times a week, and on the other days, as long as I’ve fed the starter, I can just leave it on my worktop. If you think you’ll only need to bake once a week, it’s probably worth keeping the starter in the fridge and getting it out the day before you want to bake, feeding it in the morning and evening and the morning of the day you plan to make the loaf.

Beginner sourdough bread

If you’re thinking about trying sourdough bread for beginners, I highly recommend doing a little research, experimenting, and tweaking until you find the best sourdough bread recipe that works for you—just like I did!

I’d love to hear about your homemade sourdough bread journey! Have you tried baking your own? Let me know your tips and experiences in the comments.

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