Deliciously Easy Sourdough Loaf

Want to make sourdough but think it’s too complicated? Think again!

This Deliciously Easy Sourdough recipe is perfect for beginners and seasoned bakers alike.

With simple steps, minimal effort, and amazing results, you’ll have a beautifully golden loaf every time.

In this video, I’ll walk you through:

✅ The easiest way to make sourdough from scratch

✅ Simple tips for a perfect rise and texture

✅ How to keep your starter healthy

No fancy techniques, no stress—just a delicious homemade loaf made easy!

Yield: 12 slices
Author: Tiffany Cracknell
Sourdough bread

Sourdough bread

Prep time: 30 MinCook time: 1 HourInactive time: 5 HourTotal time: 6 H & 30 M
Is there anything better than fresh sourdough? Heres the recipe you have been waiting for!

Ingredients

Starter
  • Approx 60g flour
  • Approx 50g water
Bread
  • 380g water
  • 140g starter
  • 630g bakers bread flour
  • 3 teaspoons salt
  • Optional - sesame seeds for top

Instructions

Refreshing starter
  1. You'll need to either start a sourdough starter from scratch (lots of recipes online and Cookidoo) or source one online via marketplace ect before you start.
  2. Add flour and water into a jar with sourdough starter and stir until a thick soft paste. Add more flour or water if needed to get consistency you are happy with
  3. Leave on bench for 3-5 hours until risen and bubbly (its ok if it rises and then dropps back down, as long as full of bubbles)
  4. Once you have used approx half, place remainder into fridge until you need and then repeat to process about before you use.
  5. Always use a freshly refreshed starter for each loaf
  6. See notes below for more info
Thermomix method
  1. Add 140g refreshed sourdough starter and water into Thermomix (leave at least 2 large tablespoon of starter in jar to refresh)
  2. Mix Speed 3/3 sec
  3. Add flour and mix speed 4/30 seconds
  4. Let rest for 1 hour in Thermomix
  5. Add salt and a splash of water and put into knead mode for 1 min
  6. Tip out into a large bowl and bring together onto a round shape and cover with a tea towel and rest for 30 mins
  7. Then follow method below for forming loaf and baking
Traditional Method (No Thermomix)
  1. Add 140g refreshed sourdough starter and water into a bowl or mixer (leave at least 2 large tablespoon of starter in jar to refresh)
  2. Mix together
  3. Add flour and combine until a dough has formed
  4. Let rest for 1 hour
  5. Add salt and splash of water and combine together with wet hands or mixer or spatula.
  6. Once combined, cover bowl with a tea towel and set aside for 30 mins then follow method below for forming loaf and baking
Forming loaf and baking
  1. Every 30 mins for approx 2-3 hours, with wet hands or a spatula fold dough by picking up and edge and lifting up over itself around bowl about 3 times and into itself (see my Website here for full video or quick reel on Instagram and Facebook)
  2. After 2-3 or so hours once dough has risen and looks fluffy
  3. Turn out onto bench that’s dusted in flour. Tuck each end into each other and then roll up and form a ball by tucking sides underneath. Pull dough back towards yourself using the tension on the bench. Repeat until you have a smooth top
  4. Get a large piece of baking paper and dust with flour and put dough on top.
  5. If using sesame seeds - Wet a hand and touch top of dough to make damp then sprinkle with seeds
  6. Put dough on paper back inside clean large bowl, cover with tea towel and put inside a plastic bag. Place in fridge overnight or for at least 10 hours.
  7. Put oven on highest temperature and put your Dutch oven, cast iron or bread tin inside preheat.
  8. Take a sharp blade or bread lame and score the bread by slashing down bread, off centre to one side. This helps bread expand in oven and form what’s called a sourdough ‘ear’
  9. Once oven is pre heated, take out cast iron/tin and place dough on paper straight into it. Cover with lid or foil and put back into oven
  10. Turn oven down to 200 and cook for 40 min
  11. Take lid off and cook for further 10 minutes. Take out of tin or Dutch oven and return to oven for last 10-15 minutes until perfectly golden
  12. Let rest on a rack for at least 30 mins before cutting

Notes

After experimenting with hundreds of loaves, I’ve finally perfected a recipe I’m happy with. I'm not a professional baker—just self-taught and passionate about sourdough after years of practice.


Keep in mind that factors like weather, water, and flour can affect your dough, so be sure to check my tips below for the best results.


Getting Started: The Sourdough Starter


Before you begin, you’ll need an active sourdough starter. You can:

  • Make one from scratch (there are plenty of recipes online, including on Cookidoo)
  • Source one locally (check marketplaces or ask fellow bakers)


Refreshing Your Starter:

  • If your starter isn’t bubbly after a few hours, discard half and feed it again.
  • If stored in the fridge for more than two weeks, you may need multiple feedings to reactivate it.
  • Once your starter is healthy, you can use the discard in other recipes—search for “sourdough discard recipes” online!


Flour Matters


The type of flour you use affects the dough’s texture. Here’s what I’ve tested:

  • Bulk flour from Costco – works well for this recipe
  • Defiance White Bakers Flour (Woolworths) – a great option too
  • Be cautious with bread 'mix' boxes—some already contain salt, so adjust accordingly.


Troubleshooting Sticky or Dry Dough


  • Too sticky? Reduce the water slightly next time.
  • Too dry? Add a bit more water until you get a smooth consistency.
  • Sourdough can be a little trial and error, so don’t worry if you need to tweak it!


Why Refrigerate Overnight?


  • Yes! Your dough needs at least 10 hours in the fridge to develop flavour and ferment properly.


Additional Notes


  • You can leave the uncooked dough in the fridge for up to 48 hours if needed.
  • Don't reduce the salt—it enhances the flavour.


Adapting This Recipe for Sourdough Focaccia


Want to switch things up? Here’s how to turn this into delicious sourdough focaccia:


  1. Follow the standard recipe, but instead of shaping the dough on parchment paper, coat a bowl with olive oil and turn the dough in it to prevent sticking.
  2. Cover with a tea towel inside a plastic bag and refrigerate overnight.
  3. The next morning, take the dough out and let it rest at room temperature for 1 hour.
  4. Oil the bottom and sides of a deep rectangular pan and gently tip the dough in. Let rest for 30 minutes.
  5. Drizzle more olive oil over the dough and press your fingers into it to stretch it out and create indentations.
  6. Sprinkle with rosemary and flaky salt (or your favourite toppings). Add extra oil if needed.
  7. Bake in a preheated 200°C oven for 25-30 minutes, turning the pan halfway through for even baking.
  8. Let the focaccia rest for 20 minutes before removing it from the pan.

Nutrition Facts

Calories

222

Fat

1 g

Sat. Fat

0 g

Carbs

44 g

Fiber

2 g

Net carbs

43 g

Sugar

0 g

Protein

7 g

Sodium

585 mg

Cholesterol

0 mg

The nutritional information on this blog is generated by an automated system and should be regarded as an estimate. Variations may occur due to product types, brands, and processing. Use this data as a guide and consult a professional for personalised dietary advice. This information is not intended as medical advice.

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