Sourdough Bread: Simple Recipe


7 reasons I decided to bake my own Sourdough bread:

  1. I live in a remote place, where there is no bakery (but this is the least relevant reason).

  2. Sourdough is considered one of the healthiest bread. Find out more here.

  3. My husband is gluten intolerant and he is fine with this bread.

  4. It’s zero waste. I don’t have to buy bread wrapped in plastic.

  5. It’s cheap. I calculated it and It costs about 70 cents a loaf (in New Zealand currency).

  6. It’s time saving. Yes, contrary to what many people think. It only take 30 minutes to prepare and 40 minutes to bake. If I had to go buying bread at the shop every other day, It would take me way longer, specially being a mother to little children.

  7. It tastes so delicious that I don’t feel like eating any other bread. Like, there is no way back.

If you know me well, you know I like to have systems to keep my life simple.

My system to bake bread is this:

  1. Sunday morning: Do step 1 and step 2. It takes 3 minutes

  2. Sunday evening: Do step 3 and step 4. It takes 27 minutes. I usually do that after kid’s bedtime.

  3. Monday morning: Do steps 5, 6 and 7.

This recipe makes 3 loaves and they usually lasts 1 week for us as a family of 4 ( 2 adults, 1 toddler and 1 baby). We also have a teenager, but he lives in a boarding school.

I love that this bread will last at least 2 weeks before has any signs of mold. During the fermentation process, the sourdough releases acetic acid, which prevents mould, keeping the bread fresh and healthy for a long time. How cool is that?! This allows me to cook bread only once a week, maximising my time and effort.


  • 1/2 cup Sourdough starter

  • 9 cups of flour

  • 4 cups of water

  • 3 tablespoon of olive oil

  • 1 tablespoon of salt

  • 3 tablespoon of sugar


Step 1: In a large bowl combine the Sourdough starter ( what’s in the jar) with 3 cups of flour and 3 cups of water. Mix it altogether. Place a teatowel over the bowl and leave it resting for 6- 12 hours. If its Summer, usually 6 hours is enough, but in the winter takes about 12 hours. The lower the room temperature, the longer it will take for the fermentation process. You know when its ready when the mixture is bubbly.

Step 2: Do not wash the Starter jar. Add a cup of water and cup of flour back in the Sourdough starter jar and take it back to the fridge.

Step 3: After the 6-12 hours have passed, add the olive oil, salt and sugar to the mixture and stir it well with a spoon. Add 3 cups of flour and stir it again. You will notice the mixture will still be wet. Sift flour on a clean bench. Place the mixture on the bench and slowly add the other 2 cups of flour. The mixture should be not too sticky, but not too dry either. No need to knead very much, but just make sure the mixture evenly mixed.

Step 4: Divide the dough in 3 and place in loaf tins ( I use glass and porcelain) that have been greased with a bit of oil. Cover the tins with a teatowel and let it rest for another 6-12 hours.

Step 5 (optional): Brush a beaten egg over the bread and sprinkle seeds (sesame, chia etc) over it.

Step 6: Cook the bread in 180 celsius degrees for about 40- 50 minutes until it's light golden on top and the bread have a hard crust. Let it cool down for a couple minutes, then you can take them out of tins.

Step 7: Eat your yummy heathy fresh bread!


Biggest secret of all: Practice makes it perfect. It took me about 10 times of disastrous baking before I was happy with the bread. The good news is my husband ate all ten. haha Nothing like the toaster couldn’t save. So be easy on yourself and allow yourself to make mistakes.

Good luck and please let me know how It went.