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.
🌾 Ingredients
- Organic all-purpose flour →500g
- Warm water (75–80°F)350g
- Active sourdough starter →100g
- Fine sea salt →10g
🍳 Equipment
- Two 5-qt Dutch ovens (one per loaf) →
- Kitchen scale — essential for accuracy →
- 2 large mixing bowls →
- Sourdough proofing set (banneton, lame & tools) →
- Analog thermometer — pull at 200–210°F →
- Two hands, a loving heart, and the word of Christ
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 12 to 24 hours in short bursts. The longer you take, the more depth and complexity you’ll get in the bread. But it’s truly an art, so don’t feel too much pressure to stick to the script! Feel free to experiment with the time you take at each step to see what you get. That’s half the fun!
Feed Your Starter
- 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.
- 2Stir well until fully combined, then cover loosely and leave in a warm spot (70–75°F).
- 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.
Tip: Don't over think feeding. The goal is to begin baking when the starter is just past its peak... but if you're a bit early or even many hours late, it's totally fine. Just try not to feed it right before you start mixing dough. Good to give it at least a few hours to digest if you can.
Mix the Dough
- 1In a large bowl, dissolve 100g active starter in 350g warm water (~80°F), stirring until milky.
- 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.
- 3Cover with a damp towel 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.
Tip: Try mixing with a Danish dough whisk — it's a simple hook-shaped wire tool that cuts through shaggy dough effortlessly and barely needs washing. Way easier than a spoon or your hands for this initial mix.
Stretch & Fold
- 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.
- 2Cover and wait 30 minutes, then repeat. Do this 3–4 times total over the next 2 hours.
- 3Each set builds strength without kneading. The dough will become noticeably more elastic.
Tip: Try lifting the dough out of the bowl and doing your folds with both hands — it's easier and more satisfying! Just make sure to really wet your hands between each fold. It keeps the dough from sticking and makes the whole process much cleaner.
Bulk Fermentation
- 1After your last fold, cover the bowl with a wet towel and leave at room temperature overnight.
- 2The dough should roughly double in size, become airy with bubbles on top, and jiggle slightly when shaken.
Tip: If your kitchen is cool, it may take longer. If warm, check it earlier. It's ready when it looks pillowy and alive.
Shape the Loaf
- 1Gently turn the dough out onto a lightly floured surface.
- 2Fold and pinch 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.
- 3Place seam-side up in a well-floured proofing basket or a bowl lined with a floured tea towel.
- 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.
Tip: The dough will be quite stuck to the bowl! Before turning it out, gently pull the edges of the dough away from the sides to help free it. Then flip the bowl and give it a little jiggle — it'll come out much easier.
Preheat & Bake
- 1About 30 minutes before baking, place a Dutch oven (with lid) in your oven and preheat to 450°F.
- 2Once hot, carefully remove the Dutch oven. Turn the dough out onto parchment paper, seam-side down.
- 3Score the top with a sharp knife or razor — an X, a slash, or any pattern. This lets it expand in the oven.
- 4Lift the dough by the parchment into the pot. Drop a few ice cubes in alongside the dough, quickly cover with the lid, and get it back in the oven. The steam gives the dough maximum spring and softness. Bake covered for 20 minutes.
- 5Remove the lid and bake another 20–25 minutes until the crust is deep golden brown. The internal temperature should reach 200–210°F.
Cool Before Slicing
- 1Remove the loaf and cool on a wire rack for at least 1–2 hours before slicing.
- 2The bread is still setting inside as it cools — cutting too early gives you a gummy crumb.
- 3Enjoy with butter. Store in a bread bag or box; it keeps well for 3–5 days.
Tip: Especially enjoyable when shared with others :)
Selling Tips
Making a great loaf is half the battle. Here’s how to make Sunday sales effortless.
No price — pay what you can
Don't set a price. Jesus gave freely, and encouraged those with means to give generously. Let people decide with His teaching in their hearts. You'll be amazed — the freewill offering almost always exceeds what a fixed price would have.
Bake Thursday or Friday
Bake the day before or two days before Sunday. The crumb sets and flavor deepens with a day of rest.
Create a simple sign
A handwritten sign mentioning the cause ('All proceeds support our church') dramatically increases sales and sets the tone.
Accept Venmo and cash
Keep a Venmo QR code on your table and have small bills for change. Friction kills sales.
Let people smell it
Keep one loaf unbagged and sliced. The aroma does your marketing for you.
Build a waiting list
When you sell out (and you will), take names for next week. A waiting list creates urgency and excitement.