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Basic Sourdough
A versatile naturally leavened dough developed through bulk fermentation, ready to become the base for another compatible recipe.
- Total time
- About 4 hr 15 min–5 hr 15 min
- Yield
- 1 batch of fermented dough
- Starter
- Active starter
- Environment
- Warm room temperature
Ingredients
Basic Dough
- 1 2/3 cups bottled spring water or distilled water
- 1/2 cup active sourdough starter (125 ml)
- 3 1/2 cups bread flour (measured with 250 ml cups)
- 1 tsp salt
Method
Mix and Develop the DoughRest & fold
- In a large bowl, mix the water and active sourdough starter until the starter is dissolved.
- Add the bread flour and salt. Mix until no dry flour remains, scraping down the sides of the bowl as needed. The dough should look shaggy.
- Cover and let the dough rest for 30 minutes.
- Do the first set of stretch and folds, using four folds around the dough. Cover again.
- Rest for another 30 minutes, then do a second set of stretch and folds.
Bulk Ferment3-4 hours
- Cover and keep the dough in a warm place until it has doubled in size, looks aerated, and has a slightly domed surface, about 3 to 4 hours.
- The basic dough is now complete. Continue with a compatible recipe that begins after bulk fermentation.
Helpful Notes
My saved note:
Baking Basics - Active starter
Basic Sourdough
A versatile naturally leavened dough developed through bulk fermentation, ready to become the base for another compatible recipe.
- Total time
- About 4 hr 15 min–5 hr 15 min
- Hands-on
- About 15 min
- Yield
- 1 batch of fermented dough
- Starter
- Active starter
- Difficulty
- Beginner
- Environment
- Warm room temperature
- Pan or vessel
- Large covered mixing bowl
Gather first
Ingredients
Ingredients
Basic Dough
- 1 2/3 cups bottled spring water or distilled water
- 1/2 cup active sourdough starter (125 ml)
- 3 1/2 cups bread flour (measured with 250 ml cups)
- 1 tsp salt
Method
Step by step
Part 1
Mix and Develop the Dough
- In a large bowl, mix the water and active sourdough starter until the starter is dissolved.
- Add the bread flour and salt. Mix until no dry flour remains, scraping down the sides of the bowl as needed. The dough should look shaggy.
- Cover and let the dough rest for 30 minutes.
- Do the first set of stretch and folds, using four folds around the dough. Cover again.
- Rest for another 30 minutes, then do a second set of stretch and folds.
Part 2
Bulk Ferment
- Cover and keep the dough in a warm place until it has doubled in size, looks aerated, and has a slightly domed surface, about 3 to 4 hours.
Set a check timer
- The basic dough is now complete. Continue with a compatible recipe that begins after bulk fermentation.
Part 3
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
Using the dough
Readiness and handoff notes for this foundational dough.
Ready when
Doubled in size, aerated, and slightly domed
Use or hold
Use immediately, or follow the destination recipe's guidance if the dough must be held.
Continue with
Continue with the destination recipe from its post-bulk-fermentation step.
Keep Baking
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