EASY HOMEMADE SOURDOUGH – Only 4 Ingredients

The sweet, nutty aroma of freshly baked sourdough wafts through the air, enticing anyone within sniffing distance. As you slice into the loaf’s rustic crust, the tender crumb releases a soft sigh, inviting you to take a bite. It’s a sensory experience that’s hard to resist, and one that I’m thrilled to share with you today: a simple, 4-ingredient recipe for homemade sourdough.

If you’ve ever struggled with traditional yeast-based breads or felt intimidated by the prospect of crafting your own sourdough starter, fear not! I’ve got a related recipe that will alleviate some of that anxiety and get you back to baking in no time. See the Related Recipe for a helpful guide to getting started.

Why This Recipe Works

• This recipe works by leveraging the natural, gut-friendly bacteria within the sourdough starter to yield a bread that’s not only delicious but also easy on the digestive system.
• The simplicity of this recipe means that you can make it whenever you want, with minimal planning and prep required – a true winner in my book!
• The resulting bread boasts a subtle tang from the starter, blending beautifully with the rich, slightly sweet flavor of the all-purpose flour.

Key Ingredients

The cornerstone of a successful sourdough lies in its key ingredients – the all-purpose flour, water, salt, and, of course, the sourdough starter. It’s worth investing in high-quality, artisanal sourdough starter to get the best flavor out of your bread.

Recipe Courtesy of Our Kitchen

EASY HOMEMADE SOURDOUGH – Only 4 Ingredients

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

All-purpose flour (2 cups)

Water (1 cup)

Salt (1 tsp)

Sourdough starter (1 cup)

Sugar (1 tsp)

Butter (1 tsp)

Egg (1)

Bread flour (3 cups)

Olive oil (1 tbsp)

Directions

1

In a large mixing bowl, combine the flour, salt, and sugar. Add the sourdough starter and mix until a shaggy dough forms.

2

Knead the dough for 10 minutes until it becomes smooth and elastic. Place it in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 2-3 hours, or until doubled in size.

3

Preheat your oven to 425°F (220°C) with a baking stone or cast-iron skillet inside, if you have one. Punch down the dough and shape it into a round or oblong loaf. Place the loaf on a parchment-lined baking sheet or a lightly floured peel, if you have one.

4

Bake the bread for 25-30 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.

5

Remove the bread from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing.

Storage & Reheating

Stored properly in an airtight container at room temperature, this sourdough can last for up to 3 days. Before reheating, wrap the bread in foil and bake it in a preheated oven at 350° F (180° C) for an additional 5-7 minutes, or until warmed through.