This is the easiest sourdough bread recipe. It is a no-knead recipe that is very easy and forgiving. This is the perfect starter bread to bake for sourdough beginners.

No-knead sourdough after being baked


25 grams mature starter
25 grams whole wheat flour
50 grams unbleached all purpose flour
75 grams filtered water (90 F, 32 C)

100 grams ripe starter
300 grams filtered water (90 F, 32 C)
500 gr unbleached all purpose flour or bread flour (*see note for using whole wheat flour)
10 grams fine sea salt or kosher salt
rice flour for dusting


Note: This bulk fermentation times on this recipe are written for up to 72 F (22 C) room temperature. If your room is much warmer, you will need to reduce the times. See example timelines in the note section! It will also be very helpful if you read the recipe all the way through before starting.

No-knead sourdough cooling on a cooling rack

Feed Starter: About 24 hours before you want to bake your bread, feed 25 grams of starter with 25 grams of whole wheat flour, 50 grams of unbleached all purpose flour, and 75 grams of filtered water at 90 F (32 C).
Float Test: 8-10 hours after feeding your starter gently drop a spoonful of starter in a glass of water. If it floats then it is ready to mix your dough. If it doesn’t float, give it a bit more time to get active.
Mix Dough: In a large mixing bowl, combine 100 grams of ripe starter with 300 grams of water at 90 F (32 C). Mix together until the starter is distributed in the water. Add 500 grams of unbleached all purpose flour or bread flour on top, followed by 10 grams of fine sea salt or kosher salt. Mix all of the ingredients together until the flour is completely saturated. I like to start with a rubber spatula or a bowl scraper, and then use my hands to finish mixing.
Bulk Ferment: Cover the dough with plastic wrap, a shower cap, or a damp kitchen towel and let sit at room temperature (68-72 F, 20-22 C) for 10-12 hours until puffy and full of air. If your room is much warmer, reduce the bulk fermentation time by a few hours.
Shape: (It is helpful to watch the video in post to see how to shape). Turn the dough out onto a very lightly floured work surface. Pull each of the 4 sides of the dough into the center, gently pressing to seal. Then go around again pulling all of the dough into a tight ball. Turn the dough over so the seam side is down and place on an unfloured part of the counter. Cup your hands around the dough and round and pull the dough toward you to tighten it up into a ball and to build some surface tension.

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