The Foundation

Our Recommended
Sourdough Recipe

This is the recipe that started it all. Simple enough for beginners, delicious enough that people come back every Sunday. Yields 2 loaves.

Total Time18–24 hours (mostly hands-off)
Active Work~45 minutes
Skill LevelBeginner-friendly
Yield2 loaves (~900g each)

🌾 Ingredients

🍳 Equipment

Don’t have a starter? Just reach out to us or any one of your church bakers and ask them for some — sharing starter is half the joy.

Day-by-Day Process

The bread is almost entirely hands-off. The active work is spread over two days in short bursts.

1
A Few Hours Before Baking

Feed Your Starter

5 minutes active · 4–12 hours to activate
  1. 1Use a 1:1:1 ratio by weight — equal parts starter, flour, and filtered water at room temperature. Example: 50g starter + 50g flour + 50g water.
  2. 2Stir well until fully combined, then cover loosely and leave in a warm spot (70–75°F).
  3. 3Your starter is ready when it has doubled in size and is bubbly and active — usually 4–12 hours. If it's sluggish, feed it once more before baking.
2
Evening — ~10 minutes active

Mix the Dough

10 minutes active · 30–60 minutes rest
  1. 1In a large bowl, dissolve 100g active starter in 350g warm water (~80°F), stirring until milky.
  2. 2Add 500g flour and 10g salt. Mix with a spoon or your hands until no dry flour remains — the dough will look shaggy and sticky. No kneading needed.
  3. 3Cover with a damp towel or plastic wrap and rest at room temperature for 30–60 minutes. This is autolyse: the flour absorbs the water and gluten begins to develop on its own.
3
Evening — Repeated over ~2 hours

Stretch & Fold

3–4 sets, 30 minutes apart
  1. 1Wet your hands to prevent sticking. Reach under the dough, pull one side up, and fold it over the center. Rotate the bowl and repeat 4–6 times until the dough feels smoother.
  2. 2Cover and wait 30 minutes, then repeat. Do this 3–4 times total over the next 2 hours.
  3. 3Each set builds strength without kneading. The dough will become noticeably more elastic.
4
Overnight — 8–12 hours

Bulk Fermentation

Hands-off · 8–12 hours
  1. 1After your last fold, cover the bowl tightly and leave at room temperature overnight.
  2. 2The dough should roughly double in size, become airy with bubbles on top, and jiggle slightly when shaken.
  3. 3If your kitchen is cool, it may take longer. If warm, check it earlier. It's ready when it looks pillowy and alive.
5
Morning — ~10 minutes

Shape the Loaf

10 minutes active · 1–2 hours to proof
  1. 1Gently turn the dough out onto a lightly floured surface.
  2. 2Fold the edges into the center to form a ball, then flip it seam-side down. Cup your hands around it and rotate to tighten the surface — this tension is what gives the loaf a good rise.
  3. 3Place seam-side up in a well-floured proofing basket or a bowl lined with a floured tea towel.
  4. 4Cover and let it proof 1–2 hours at room temperature until puffy. It's ready when it springs back slowly (not immediately) when poked with a floured finger.
6
Morning — ~1 hour

Preheat & Bake

30 minutes preheat · 40–45 minutes baking
  1. 1About 30 minutes before baking, place a Dutch oven (with lid) in your oven and preheat to 450°F.
  2. 2Once hot, carefully remove the Dutch oven. Turn the dough out onto parchment paper, seam-side down.
  3. 3Score the top with a sharp knife or razor — an X, a slash, or any pattern. This lets it expand in the oven.
  4. 4Lift the dough by the parchment into the pot, cover with the lid, and bake for 20 minutes.
  5. 5Remove the lid and bake another 20–25 minutes until the crust is deep golden brown. The internal temperature should reach 200–210°F.
7
After Baking

Cool Before Slicing

At least 1–2 hours
  1. 1Remove the loaf and cool on a wire rack for at least 1–2 hours before slicing.
  2. 2The bread is still setting inside as it cools — cutting too early gives you a gummy crumb.
  3. 3Enjoy with butter. Store in a bread bag or box; it keeps well for 3–5 days.
For Church Bakers

Selling Tips

Making a great loaf is half the battle. Here’s how to make Sunday sales effortless.

1

Price with confidence

Artisan sourdough at grocery stores costs $8–14. At $6–8 per loaf you are delivering superior value. Do not undersell your work.

2

Bake Thursday or Friday

Bake the day before or two days before Sunday. The crumb sets and flavor deepens with a day of rest.

3

Create a simple sign

A handwritten sign mentioning the cause ('All proceeds support our church') dramatically increases sales and sets the tone.

4

Accept Venmo and cash

Keep a Venmo QR code on your table and have small bills for change. Friction kills sales.

5

Let people smell it

Keep one loaf unbagged and sliced. The aroma does your marketing for you.

6

Build a waiting list

When you sell out (and you will), take names for next week. A waiting list creates urgency and excitement.