# Easy Sourdough Loaf

This recipe teaches you how to make a single sourdough loaf the easy way, without needing a scale.

- Servings: 1 servings
- Total time: 960 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 1 cup active sourdough starter
- 1 cup water
- 3 cups flour
- 0.5 cup more water
- flour
- 1 Tbsp salt
- flour

## Instructions

1. Put one cup of active sourdough starter and one cup of water into your bowl.
2. Whisk the starter and water with a fork until good, mixed up, and bubbly.
3. Add three cups of flour to the bowl.
4. Mix the flour with a fork for about 5-10 seconds to incorporate the liquid with the flour.
5. Start kneading the dough with your hands, scraping the sides of the bowl and pulling it in, then squeezing the dough together.
6. If the dough feels really dry, add about a half a cup of more water.
7. If it feels too wet after adding the extra water, put a little bit more flour in there and mix it with your hands.
8. Leave the dough sitting on the counter for about 20 minutes.
9. After 20 minutes, perform a stretch and fold: scoop the dough up from the sides of the bowl and fold it over, continuing to pull from the sides and stretch until it has good tension.
10. Cover the dough and let it proof for six hours.
11. Add a little less than a tablespoon of salt on top of the dough.
12. Sprinkle some flour on top of the salt.
13. Flour your surface and get it ready to pour your dough out.
14. Scrape the sides of the bowl to incorporate the flour and salt, pulling it over the top.
15. Scrape your dough out onto your floured surface.
16. Toss your dough around in the flour to get rid of sticky spots.
17. Push your dough down a little to flatten it out for shaping.
18. Push the dough out into a rectangle, then fold each side, roll it up, and cinch the bottom.
19. If using a banneton basket (or a strainer with a tea cloth), place the shaped dough inside.
20. Let the dough cold proof in the fridge for about 10 hours.
21. After 10 hours, take your dough out and put it on a piece of Parchment paper.
22. Score the dough as desired.

## Equipment

- bowl
- fork
- hands
- banneton basket
- strainer
- tea cloth
- Parchment paper

## Tips

- You don't need a scale for this recipe.
- If the dough feels too wet after adding extra water, add a bit more flour.
- If the dough still feels like it hasn't had enough water, keep adding a little bit until all the flour is dissolved.
- For reference, the house temperature was around 70 degrees F during proofing.
- If you don't have a banneton basket, you can use a strainer with a tea cloth.
- Scoring the dough in a specific way can give a good "ear" (where it opens and rises out).

## Source

- Original video: https://www.tiktok.com/@theventuringhomestead/video/7438010207063625006?is_from_webapp=1&sender_device=pc
- Recipe page: https://www.cliprecipe.com/recipe/2687d3ba-4c60-4b74-8540-a9446746054f
- Extracted: 2026-06-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt