Make your first Sourdough Loaf

Basic Sourdough Loaf

What is Sourdough?
Broken down to the bare basics, a simple loaf of sourdough consists of flour, water and salt. Add to that culture (also flour and water), warmth and time, and we get a loaf of bread that will hopefully turn you away from store-bought loaves for good.
An organic process (the oldest way to make bread, actually), baking a loaf of sourdough takes time and effort. Lots. It is after all the natural transformation of the above ingredients into something that will change your dietary life forever.

Why Sourdough?
A key part of the whole process is fermentation. During fermentation, naturally occurring yeast and lactic acid bacteria (LAB) work at breaking down the flour for food. LAB breaks down the flour to get carbohydrates for food, leaving sugars for the yeast. The yeast feed on the sugars, creating carbon dioxide, which causes the loaf to rise. Thus, flour is rendered into a state that is easily broken down and digested by us, being more suitable for people who suffer from certain digestive issues like gluten intolerance. Even those with a healthy digestive system will benefit, as their systems are not stressed, and over time will continue to maintain a healthy balance of gut microbes.

Acidity of the loaf inhibits mold development, so your bread lasts longer on your countertop (without chemical help).

The controlled release of sugars due to action by the LAB makes sourdough low GI by default (except for loaves with sweeteners).
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Minimal processing.

Photo by Monserrat Soldú from Pexels

 Basic Ingredients of Sourdough

Flour
Flour is the basis of all bread baking. Each grain of wheat consists of the bran (13%), germ (3%), and endosperm (84%). Big, commercial roller mills usually will sift out the bran and germ, and the endosperm is processed further for commercial use. Stone-milled flour on the other hand, is generally considered healthier as it retains more of the original vitamins and minerals in the wheat grain, as stone mills are usually colder. Roller mills operate at higher temperatures and so burn off some of the nutrients in the process.

Water
Water is the ‘link’ between the ingredients. Water temperature affects fermentation. Water volume affects crumb and texture. In Singapore, water can be used from the tap. Do not use NEWater or any type of de-oxygenated water. Water also provides food to organisms in the dough.

Salt
Salt, though used in small amounts in sourdough breads, is important as it strengthens gluten in the dough, controls fermentation and improves flavor. Always use sea/artisan salts as they are the least processed and therefore environmentally responsible. 

Make your own starter:
Day 1: Begin by mixing 100g flour (50g organic all-purpose + 50g organic whole wheat, 50:50 ratio) with 100g filtered water in a clean glass jar.
Whisk the mixture vigorously to incorporate air, then cover loosely (cloth, or lid ajar). Leave it in a warm spot (around 28–31ºC) for 24 hours.
👉 Why 100g?
Starting with a substantial amount of flour and water is important because it creates a stable environment for wild yeast and good bacteria to colonize.

A decent amount of flour and water creates a buffer — a big enough food supply and enough moisture for microbes to thrive, multiply, and eventually outcompete the bad bacteria. Small amounts dry out quickly, are unstable with temperature shifts, and don’t provide enough nutrients for the ecosystem to stabilize.
In other words — it’s like throwing a party. If you put out one cracker and a teaspoon of water, no one’s coming. But if you set a full table, everyone shows up. 

Day 2: Check your jar. You might notice bubbles, a slightly tangy smell, or some rise — that’s a great sign. But if you don’t, don’t worry — this is totally normal.

Don't discard yet. The starter is still in its early colonizing stage — it needs as much flour and water as possible to give the wild yeast and bacteria a stable environment to multiply before we start managing acidity and balance through discarding. Feed it by adding 100g flour (50:50 mix) + 100g water directly into the jar. Mix well, cover loosely, and let it continue fermenting in the same warm spot.

Day 3 onwards: Now start a regular feeding routine.

1. Discard half the mixture (about 200g).
2. Feed the remaining starter with 100g flour (50:50 mix) + 100g water.
3. Mix well, cover loosely, and leave at room temperature.

→ Feed once every 24 hours until the starter starts rising predictably and doubling within 6–8 hours. When it’s rising this quickly, you can switch to feeding twice a day if needed.

In Singapore’s warm climate (28–31ºC), most starters become active and bubbly within 4–7 days. In cooler climates, it can take 10–14 days.

Once the starter is strong — bubbly, doubling within 4–6 hours of feeding, and smelling pleasantly tangy — it’s ready to bake with.

At this stage, you can close the lid properly and move the starter to the fridge for maintenance, feeding it once a week when not in use.

✅ Quick Tip:

• Use filtered water, not mineral or chlorinated water.
• Stir the mixture well to oxygenate — it really helps the good microbes win.
• Avoid antibacterial sprays or harsh cleaners near your starter jar.​

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Once the fermentation is established, close the lid of the jar properly this time, transfer the starter to the fridge.

Find More Tips on Building your own Starter in this Instagram video
Check my quick video on Instagram - My Starter Benny in 4 Days

Starter maintenance
 
Starter maintenance
0.5 starter : 1 flour : 1 water
 
Before baking:

 🌞Warm & Humid Climates (e.g., Singapore)

Before you bake, especially if you’re baking once a week, make sure to feed your starter at least twice beforehand. This keeps it healthy, active, and not overly acidic. An acidic or very hungry starter can weaken your gluten and affect your dough, so those refresh feeds make all the difference

Fast fermentation → starter needs two feeds before baking
In warm tropical climates, fermentation happens extremely quickly. If I feed my starter once and leave it overnight, it rises, collapses, and becomes too acidic by morning. To keep the starter strong and balanced, I feed it twice.
Evening (Day Before Baking)
    •    Take it out of the fridge. Discard rest or save for sourdough discard recipes.
​    •    Feed the starter at 1:2:2 (25g starter : 50g mixed flour : 50 g water)
    •    Leave it out for about 3 hours or until it peaks
    •    Then move it to the fridge overnight
This slows fermentation so it doesn’t over-ferment while you sleep.

Morning (Baking Day)
    •    Take it out of the fridge. Discard rest or save for sourdough discard recipes.
    •    Feed again at 1:2:2 (50g starter : 100g mixed flour : 100g water). These ratios may vary depending on how much starter you wish to use.
    •    Let it rise and peak (usually 3 hours)
    •    Use it at peak to make your dough

This two-feed method keeps the starter active, sweet, and stable despite the heat.

🌤 Cooler Climates 

Slower fermentation → one heavy feed + one light feed

When I was baking in the US, the climate was much cooler. The starter fermented slowly and stayed stable for longer periods, so I didn’t need two feeds before baking.

Night Before Baking
    •    Feed at 1:10:10 (10g starter : 100g mixed flour : 100g water). These ratios may vary depending on how much starter you wish to use.

A large feed gives the starter enough food to ferment slowly through the night.
    •    Leave it at room temperature overnight

Morning (Baking Day)
    •    The starter is usually well-risen and ready to use. Take what you need for your loaves. For instance, I'd use 160g starter for 2 loaves, and leave only 25g behind in the jar. 
    •    Feed the leftover again at 1:2:2 (25g starter : 50g mixed flour : 50 g water)
​   •   Leave it out for about 2 hours or until it increases the volume by 50% then refrigerate.   
    •    It will stay strong and ready to use for the rest of the week

Cooler climates allow the starter to rise gradually without collapsing, so a single overnight feed is enough.
 
For regular maintenance:

• Feed your starter once every week - 25g starter + 50g flour (I use 50:50 all-purpose and whole-wheat flour) + 50g water 
• Leave it out for about 2 hours or until it increases the volume by 50% then refrigerate.

​Here is how to make your own Sourdough Starter.

​Baker’s Percentage
A mathematical method to calculate the amounts of other ingredients relative to the total flour weight.

Basic Formula (always take into account that the starter has flour and water too)

Starter
Starter 10g
Flour 25g
Water 25g
Total 60g
 
Final Dough
Bread Flour       300g (100%)
Water                210g (70%)
Starter               60g (20% for 16-24 hours loaf fermentation)  
Salt                     6g (2%)
Total                   576g
 
Notes:

• For whole-wheat breads, substitute with 10%-30% whole wheat flour. When changing flours, always increase the quantity of water slowly by 5% and go by feel. This extra addition of water is called Bassinage.
• For same day bakes, increase starter to 40-60%. 4-6 hours loaf rise (fermentation) at room temperature.

 

Basic process

1. Autolyse
Mix 300g flour and 210g water together in a bowl until well combined. Cover and set aside for 30 minutes – 2 hours.

2. Add starter - your bulk fermentation starts now
Add 60g starter. Knead well into the dough to incorporate, cover and set aside for another 30 minutes. 

(You can also combine the above two steps when running short of time by doing a Fermentolyse – combine 210g water with 60g starter. Add flour and bring the mixture together until well combined. Cover and set aside for 30 minutes.)

3. Add salt
Add 6g salt with a light drizzle of water. With wet hands, knead the salt into the dough. Using the slap and fold technique at this point can result in a stronger dough. (Leaving the dough alone for a few minutes is always a good idea in between kneading – it gives the gluten a chance to relax. Leave it alone for 5 minutes, let it relax, then go back to “kneading” OR “slap and folds” again until smooth). 
Cover and set aside for 30 minutes.
4. Bulk fermentation continued
Using “stretch and folds” or “coil folds” technique, work on the dough 3-4 times every 30 minutes until it starts to hold shape. Finally rest for about 90-120 minutes until at least 50% rise. (It should take a total of 5 hours in Singapore weather depending on room temperature for increase in dough size by at 50%). 

(“Coil folds” are gentler than “stretch and folds” and might therefore result in a more open crumb)

Visual signs your sourdough is ready to be shaped:

• Smooth Surface: The dough should feel smooth and elastic, and not sticky when touched.
• Increased Volume: It will have doubled or nearly doubled in size – wobbly!
• Bubbles Visible: You should see small bubbles on the surface.
• Pokes Back Slowly: Gently press the dough with your finger; if it springs back slowly, it’s ready.
• Domed Shape: The dough should hold a slightly domed shape rather than spreading flat.

5. Scaling/Preshape
Lightly dust your countertop and banneton with fine rice flour. Invert the bowl of dough onto the light floured countertop. Using lightly floured hands and fingers, stretch the dough from the bottom into a rectangle. Fold the rectangle gently into thirds. Rotate at a 90º angle, then roll it all the way up into a log. Seal the edges and butt cracks. Lift it gently. Place it smooth side down into the lightly floured banneton (with rice flour), pinch the seam or stitch if necessary.

6. Final Proof
Cover with a shower cap or bag, rest at room temperature for 1 hour (if needed), then cold-proof in the refrigerator at 4-5ºC for 16 hours.
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7. Score and bake

• Pre-heat your oven to 250ºC for 1 hour with your lidded Dutch oven placed inside.
• After 1 hour, reduce oven temperature to 220ºC.
• Place parchment paper on your counter and gently flip your fermented loaf onto the paper.
• Score with a sharp blade at a 45º angle.
• Carefully take the hot Dutch oven out and place it on a heat-proof surface. Remove the lid and carefully place the sheet of dough into the Dutch oven.
• Drop 2 ice cubes on the side into the Dutch oven. Cover immediately and bake the covered loaf for 15 minutes. Ice cubes help create steam to prevent crust from forming and browning too quickly, & also help open up the bread to create an ear.
• After 15 minutes, remove the lid and bake further for 15-20 minutes or until golden-brown all over. Tap the bottom of the bread to hear a hollow sound – it means your loaf is ready
• Place your hot loaf on a wire rack to cool completely before slicing and serving. Sliced bread can also be frozen in airtight bags.

Lamination (try this for high hydration doughs and for adding inclusions to your dough)

• Mix dough until smooth after adding salt. Give it a couple of stretch and folds every 30 minutes.
• Stretch it like a prata until thin.
• Fold (laminate) & add any inclusions if you like.
• Then do your stretch and folds. Continue the rest of the process as usual.

Did you know that Focaccia is literally the easiest Sourdough bread to make! Find our golden crispy Sourdough Focaccia recipe here.