The easy sourdough recipe I use for my micro bakery orders
The easy sourdough recipe I use for my micro bakery orders! is a medium American recipe that serves 8. 1800 calories per serving. Recipe by Run of the Mill Kitchen on YouTube.
Prep: 24 hrs 45 min | Cook: 40 min | Total: 25 hrs 45 min
Cost: $0.95 total, $0.12 per serving
Ingredients
- 90 g Active Sourdough Starter (fed the night before with equal parts flour and water)
- 285 g Water (lukewarm, about 75°F (24°C))
- 400 g Bread Flour (King Arthur or any high‑protein bread flour)
- 10 g Salt (fine sea salt)
Instructions
Feed the starter
Combine 45 g of flour and 45 g of water with 5 g of your existing starter, mix until smooth, and let sit overnight at room temperature.
Time: PT10M
Mix starter with water
In a large mixing bowl, whisk 90 g of the active starter into 285 g of lukewarm water until the mixture looks milky.
Time: PT5M
Autolyse
Add 400 g of bread flour to the water‑starter mixture and stir until a shaggy dough forms. Let rest for 30 minutes.
Time: PT30M
Incorporate salt
Sprinkle 10 g of salt over the dough, make a small well, and use wet hands to fold the salt in. Perform a few gentle slap‑and‑fold motions.
Time: PT5M
First bulk rest
Cover the bowl and let the dough rest for 45 minutes.
Time: PT45M
First stretch and fold
With wet hands, lift each corner of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat four times.
Time: PT5M
Rest between folds
Cover and let the dough rest for another 45 minutes.
Time: PT45M
Second stretch and fold
Repeat the stretch‑and‑fold technique as in step 6.
Time: PT5M
Rest after second fold
Cover and rest for 45 minutes.
Time: PT45M
Coil fold
Lift the dough, let it hang, set it down, turn it 90°, and repeat on the other side. This adds extra strength.
Time: PT5M
Final rest before bulk fermentation
Cover and let the dough rest for a final 45 minutes.
Time: PT45M
Bulk fermentation
Let the dough ferment at room temperature for about 8 hours, or until it has roughly doubled in size and shows bubbles on the surface.
Time: PT8H
Shape and bench‑rest
Turn the dough onto a lightly floured surface, stretch it into a large square, fold the sides over, then roll it up like a burrito. Place seam‑side down in a well‑floured banneton, seam‑stitch if needed.
Time: PT10M
Cold proof overnight
Cover the banneton and refrigerate the dough for at least 12 hours (overnight) to develop flavor and improve oven spring.
Time: PT12H
Temperature: 4°C
Preheat oven and Dutch oven
Place the Dutch oven (with lid) on the middle rack and preheat to 450°F (232°C) for about 30 minutes.
Time: PT30M
Temperature: 450°F
Score and bake (covered)
Carefully turn the dough onto a parchment sheet, score the top with a lame or sharp knife, and place it into the hot Dutch oven. Cover and bake for 20 minutes.
Time: PT20M
Temperature: 450°F
Bake uncovered
Remove the lid and bake for an additional 20 minutes, keeping the oven at 450°F, until the crust is deep golden‑brown and the loaf sounds hollow when tapped.
Time: PT20M
Temperature: 450°F
Nutrition Facts
- Calories
- 1800
- Protein
- 60 g
- Carbohydrates
- 350 g
- Fat
- 5 g
- Fiber
- 15 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Active Sourdough Starter: commercial yeast (not recommended for true sourdough flavor)
- Instead of Bread Flour: all‑purpose flour (will produce a softer crumb), whole‑wheat flour (use up to 20% of total flour)
- Instead of Salt: kosher salt (use 1.5× weight), table salt (use same weight)
Equipment Needed
- Mixing Bowl
- Digital Scale
- Bench Scraper
- Kitchen Towel or Plastic Wrap
- Banneton (Proofing Basket)
- Dutch Oven (cast iron)
- Oven
- Lame or Sharp Knife (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Feeding and activating the starter
- Autolyse period
- Incorporating salt with wet hands
- Stretch‑and‑fold technique
- Bulk fermentation timing
- Shaping and placing in banneton
- Cold proof in the refrigerator
- Preheating the Dutch oven
- Scoring before bake
- Baking with lid then uncovered
Chef Tips from the Video
- Weigh all ingredients for consistency.
- Keep a bowl of water nearby to wet your hands; this prevents the dough from sticking.
- Use a bench scraper to gently lift the dough during folds.
- Allow the dough to come to room temperature after refrigeration before scoring for a better oven spring.
Troubleshooting
Dough is too dry and crumbly.
Add water a tablespoon at a time during mixing until the dough feels tacky but not sticky.
Bread does not rise enough during bulk fermentation.
Ensure the starter was fully active (doubled in size) before mixing and keep the kitchen temperature around 75°F.
Crumb is dense with few holes.
Perform all stretch‑and‑fold sets on schedule and avoid over‑proofing; a longer cold proof can also improve crumb structure.
Crust is too hard or burnt.
Reduce oven temperature by 25°F after the first 20 minutes or shorten the uncovered baking time.
Storage
Refrigerator: Wrap tightly in plastic or store in a sealed container; keeps for up to 5 days.
Freezer: Slice loaf, wrap each slice in foil and place in a freezer bag; lasts 2‑3 months.
Room temperature: Best eaten within 2 days; store in a bread box or paper bag to maintain crust.
Make-Ahead Tips
- The dough can stay in the refrigerator for up to 24 hours after shaping before baking.
- You can pre‑score the loaf and cover it with plastic wrap; just uncover before placing in the oven.
Frequently Asked Questions
What is the cultural significance and history of sourdough bread in American cuisine?
Sourdough has been a staple in American baking since the Gold Rush era, when miners relied on natural leavening for long‑lasting bread. It symbolizes self‑reliance and the frontier spirit, and today it represents the artisanal bread movement across the United States.
What are the traditional regional variations of sourdough bread in the United States?
In San Francisco, sourdough is known for its tangy flavor due to local wild yeasts. In the Midwest, milder sourdough loaves are common, often using a softer crust. The Pacific Northwest favors whole‑grain additions, while the East Coast sometimes incorporates rye for a denser crumb.
How is Perfected Sourdough Bread traditionally served in American households?
It is typically sliced and enjoyed toasted with butter, used for hearty sandwiches, or served alongside soups and stews. Many families also serve it with olive oil and sea salt as a simple appetizer.
On what occasions or celebrations is sourdough bread traditionally associated in American culture?
While not tied to a specific holiday, sourdough is often baked for weekend family breakfasts, pot‑luck gatherings, and as a comforting staple during colder months. Some bakers celebrate the “Sourdough Day” on November 5th.
What authentic traditional ingredients are essential for Perfected Sourdough Bread versus acceptable substitutes?
The authentic ingredients are a mature sourdough starter, high‑protein bread flour, water, and salt. Substitutes can include all‑purpose flour (will yield a softer crumb) or whole‑wheat flour (up to 20% of total flour) for added flavor.
What other American dishes pair well with Perfected Sourdough Bread?
It pairs beautifully with classic American soups like chicken noodle or clam chowder, hearty stews, chili, and grilled cheese sandwiches. It also works well as a base for open‑face sandwiches topped with smoked salmon or avocado.
What makes Perfected Sourdough Bread special or unique in American artisan bread making?
The recipe combines a long, low‑stress bulk fermentation with strategic stretch‑and‑folds and an overnight cold proof, producing a light, airy crumb and a crisp, caramelized crust that many quick‑rise recipes cannot achieve.
What are the most common mistakes to avoid when making Perfected Sourdough Bread at home?
Common errors include under‑feeding the starter, skipping the autolyse, over‑handling the dough during folds, and over‑proofing the loaf before baking. Each of these can lead to a dense crumb or poor oven spring.
How do I know when Perfected Sourdough Bread is done baking?
The loaf should be deep golden‑brown, sound hollow when tapped on the bottom, and register an internal temperature of about 205°F (96°C) on an instant‑read thermometer.
What does the YouTube channel Run of the Mill Kitchen specialize in?
Run of the Mill Kitchen focuses on practical, step‑by‑step home baking tutorials, especially bread and pastry techniques, with an emphasis on clear explanations and troubleshooting for everyday cooks.
How does the YouTube channel Run of the Mill Kitchen's approach to sourdough differ from other baking channels?
Run of the Mill Kitchen emphasizes low‑stress methods like minimal kneading, strategic stretch‑and‑folds, and an overnight cold proof, making sourdough accessible without expensive equipment, unlike some channels that rely on intensive kneading or temperature‑controlled proofing boxes.
Last updated: August 28, 2026
