# Easy Sourdough Loaf

This recipe teaches an easy way to make a single sourdough loaf without needing a scale, perfect for beginners.

- Servings: 1 servings
- Total time: 970 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
- 1 tbsp salt
- flour

## Instructions

1. Combine 1 cup of active sourdough starter and 1 cup of water in a bowl.
2. Whisk the starter and water with a fork until good, mixed up, and bubbly.
3. Add 3 cups of flour (such as King Arthur special patent or bread flour) to the mixture.
4. Mix with a fork for about 5 to 10 seconds to incorporate the liquid with the flour.
5. Begin kneading the dough with your hands, scraping the sides of the bowl and squeezing the dough together.
6. Add about ½ cup of more water if the dough feels too dry for a single loaf.
7. If the dough feels too wet after adding extra water, add a little bit more flour and mix with your hands.
8. If it feels like you haven't put enough water, keep adding a little bit until all the flour is dissolved into the dough.
9. Let the dough sit on the counter for about 20 minutes.
10. Perform a stretch and fold by scooping the dough from the sides of the bowl and folding it over, continuing until it has good tension.
11. Cover the dough and let it proof for six hours (the dough should double and have bubbles on top).
12. Sprinkle a little less than a tablespoon of salt on top of the dough.
13. Sprinkle some flour on top of the salt.
14. Flour your surface and prepare to pour your dough out.
15. Scrape the sides of the bowl to incorporate the flour and salt, then pull it over the top.
16. Scrape the dough out onto your floured surface.
17. Toss the dough around in the flour to get rid of sticky spots.
18. Push the dough down a little to flatten it out for shaping.
19. Push the dough out into a rectangle.
20. Fold each side and roll it up, then cinch the bottom.
21. Place the shaped dough into a banneton basket (or a strainer with a tea cloth).
22. Cold proof the dough in the fridge for about 10 hours.
23. After 10 hours, take the dough out and put it on a piece of parchment paper.
24. Score the dough as desired (e.g., for a good ear).

## Equipment

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

## Tips

- Do not need a scale for this recipe.
- If the dough feels too wet after adding extra water, add a little bit more flour.
- If the dough feels like it hasn't had enough water, keep adding a little until all flour is dissolved.
- When the dough has doubled and has bubbles on top, it is ready for the next step.
- House temperature around 70 degrees Fahrenheit is ideal for dough rising.
- 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
- Recipe page: https://www.cliprecipe.com/recipe/409b4bdc-832a-4389-adf5-fce4560786d5
- 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