---
title: 'STEP-BY-STEP SOURDOUGH FOR BEGINNERS: How to Make Sourdough Starter & Sourdough Bread'
source: 'https://youtube.com/watch?v=s8dQ2hnYqp0'
video_id: 's8dQ2hnYqp0'
date: 2026-06-30
duration_sec: 729
---

# STEP-BY-STEP SOURDOUGH FOR BEGINNERS: How to Make Sourdough Starter & Sourdough Bread

> Source: [STEP-BY-STEP SOURDOUGH FOR BEGINNERS: How to Make Sourdough Starter & Sourdough Bread](https://youtube.com/watch?v=s8dQ2hnYqp0)

## Summary



## Transcript

Today I'm going to show y'all how to
make sourdough starter and sourdough
bread for beginners step by step.
Sourdough is one of those things where
it seems really complicated, but it's
actually one of the easiest things. And
once you master like sourdough starter,
not even sourdough bread, just sourdough
starter, like you are unstoppable. You
can make biscuits, pancakes, ficashia.
Ficashia is one of the easiest breads.
Honestly, even easier than like a bread
loaf, which I'm going to show you how
easy a bread loaf is. You're going to be
like, your mind's going to be blown. And
you can make like baklava ficasha,
s'mores ficashia, um lemon blueberry
ficasha, cinnamon roll ficashia. All
those recipes are on my blog, by the
way. Um I don't know what English
muffins. Like literally the
possibilities are endless. So let's just
go ahead and get into it. First things
first, we need to make some sourdough
starter. Sourdough starter, for those
that don't know, is this live culture of
bacteria. It's good bacteria that is
created by fermenting flour and water.
Those are the only two ingredients you
need. And it's basically a natural
leaven natural. It basically helps your
bread rise naturally without using like
commercial yeast, which is still not bad
and it's great when you're in a pinch.
But you're going to start off with a
glass jar. I highly recommend a glass
jar. This one is I think 800 ml big. Um
you can use one smaller. I also This is
like a recycle jar. So you can thrift
jars, you can recycle them from like
when you buy
like pickles at the grocery store. Just
wash it out. Make sure it doesn't smell
like pickles. We're going to put our
glass jar on our scale and we're going
to hit the tar button to cancel it out
so that it zeros out. You're always
going to want to use equal parts water,
equal parts flour, and equal parts
sourdough starter. Now, we currently
don't have sourdough starter, so we're
going to start off with 50 g of
water. And we're going to hit the tar
button to zero it out. So I went
overboard and did 53 g. So we're going
to do 53 g of flour. And now that we
have equal parts flour and equal parts
water, we're just going to mix this
together. Going to add the lid. And
we're going to let this sit for 24
hours. The process of creating your own
sourdough starter from scratch is going
to take about 7 days total for it to
become properly fermented, live, bubbly,
active, and ready to naturally rise your
all your breads. Literally whatever
bread you desire. So, every day we're
going to feed it once a day. So, let's
pretend it's day two. Take 50 g of
our made from scratch sourdough starter
and discard the remaining sourdough in
the jar. Kind of like to swirl around
warm water until the jar is clean. The
thing is, you never want to wash it out
with soap as that will interrupt the
fermentation process and it's not really
good for the bacteria and it might taste
like soap. So, just don't do it. Also, a
tip is to get this sourdough starter out
of your sink immediately because this
stuff will harden like concrete. Just as
with day one, we're going to add equal g
of water. So, we did
52. Same ratio for flour. So, we're
going to do 52. Basically, you always
want that flour fully absorbed when
you're mixing. I'm just going to add it
back into your rinse
jar. You're going to repeat that process
for 7 days total. And you got to feed it
every day. every 24 hours because it is
now a living breathing organism. Maybe
not breathing, but living. It's a living
organism. So, you're gonna feed it the
same exact ratio of sourdough starter,
flour, and water. So, if you decide to
keep 50 g or even 100 g of sourdough
starter, you're going to do 100 g of
sourdough starter, 100 g of flour, 100 g
of water, kapish, tomato, tomato. I
don't really know catchphrases that
well. But if you want to save yourself
some time, you could also just always
ask your friends for a bit of their
sourdough starter. I've given my friends
so much sourdough starter and I love it
because basically you can give them your
discard and they can feed it same day
and it's perfect. Or you can go ahead
and feed it for them and they just start
the process the next day. Also, I feel
like the longer it firmness, the better
it tastes. But this guy is bubbly and
ready. I'll actually show you yesterday
when it was like overflowing bubbly and
ready. So, let's make some sourdough
bread. So, we just need four
ingredients. It's our sourdough starter
that's active and bubbly, our flour,
some lukewarm water, and some fine
baking salt. My sourdough starter I
usually feed about like 8:00 a.m. and
then I'll start making bread about like
100 p.m. I'll even push it to 2:00 p.m.
sometimes. Um, you can be really relaxed
with yourself. Like, don't stress out
about those certain times, but gives you
kind of an idea of my time schedule.
We're going to start off with 330 g of
lukewarm water. Then, we're going to add
100 g of your active sourdough starter.
And then 10 g of
salt. Lastly, we're going to add 450 g
of flour. I'm just using allpurpose
flour, but you could use bread flour.
Totally up to you. Guys, your hands are
your best kitchen tools. So, you're just
going to mix this. You could also use
like one of those circular kneading
tools, but I just mix it with my hands
until all the flour has been
absorbed. It also takes like less than
30 seconds. So, why am I going to waste
a kitchen tool? There's like flour
everywhere. You've done your hard part.
Evade your sourdough dough. We're going
to cover it with either Okay. I like to
cover it two different ways. Don't hate
me for the first way. Saran wrap. I know
plastic. But it just like traps in the
moisture and that's what we want. We
want it to get like we want it to get
nice and warm in there cuz you want cuz
okay summertime is the best time to make
sourdough bread in my opinion because it
rises so much quicker and it's so much
more bubbly in the summer time cuz it's
nice and warm and you know how you want
your dough to rise in a warm
environment. Same here. Same situation
here. The segway which I feel like you
all appreciate is I'll wet this under
like really hot water and then I'll ring
it out so it's nice and it's just damp
and then I cover it. Right now we're
using a dry. We're going to set it aside
for
30 minutes. After 30 minutes we're going
to complete our first lift and fold
process. So imagine the bowl is divided
into four different corners. So we're
going to lift up each corner from the
center and the bottom and then we're
going to fold it into the center. So,
lift it up, fold, rotate. Now, an hour
and a half has gone by because every 30
minutes for a total of three to four
times, you're lifting and folding those
four corners into the center. So, we've
trapped in all of this beautiful air.
All this air to create those beautiful
air bubbles. That's what I meant. And
then we have the final folding process.
So, this we're going to stretch out our
dough like as much as possible, kind of
shaking it underneath because we don't
want to break the dough. We don't want
to tear the dough. We don't want to
flatten it or knead it. We want to keep
all those air bubbles in it. And then
you're just going to gently roll it up.
And then kind of push it towards you to
roll tightly. And we're going to put it
in our flowered bread basket and leave
it on the counter for another hour. And
then we're going to put it away in the
fridge. Also, I've left it basically out
on the counter until I've gone to bed,
which will be like 11 or 10 o'clock
sometimes. And I feel like the longer it
says I've room temperature, the more it
gross. So, I think that's totally fine.
I've never had a problem with it. But, I
wouldn't put it in your fridge any
earlier than like 8:00 p.m. And then you
could bake it at like 8:00 a.m., 9:00
a.m., even up to like 2:00 p.m. the next
day. Now that our breads have rested in
the fridge overnight, it's time to bake.
Now, I only have one Dutch oven, so
we're baking one bread at a time since I
made two yesterday, so we can bake them
together. Um, okay. So, this one is a
cinnamon swirl ch No, cinnamon sugar
chocolate chip swirl sourdough loaf. I'm
so excited for it. If you have a sweet
tooth, this this is going to be your
girl. Um, basically how I made it was I
made my regular sourdough loaf that I
just showed y'all, and then halfway
through the lift and folds, I added in
chocolate chips so that they'd be evenly
distributed. And then right before the
final fold, I sprinkled it with like
some cinnamon sugar. And then I just put
it in the bread basket to rest overnight
and or do like its long fermentation
overnight. Um, so now it's time to bake.
So to bake our sourdough loaves, we want
to set our oven to its highest
temperature. Mine goes to 500. I
wouldn't recommend going more than 500
if your girls more than 500. You could
also do 475, 450. And I like to preheat
it for at least 30 minutes so it's going
to get really hot. And then I also like
to put the base of my Dutch oven in the
oven while it's preheating so that it
gets super hot. Um, and now we need
parchment. A
hint, crinkle your parchment paper and
score your bread on your parchment paper
prior to adding adding it to the Dutch
oven to make your life easier. Your
bread directly on your parchment. Ooh,
this one got a little sticky
overnight. If that happens, don't worry.
You can wash this and you can just dust
it with a little bit of flour. When you
go to score your bread, you want to do
like quick and deep slits. Oh, and I say
that, but these chocolate chips are
stopping
me. We're going to do a little cross.
Sometimes you can, if you want those
edges to come up, you can kind of just
scoop them up a little bit and this will
help them rise better when
baking. There we go.
Now that our bread is in the oven, we're
going to bake it about 20 minutes at
like 475 to 500. This is going to with
the cover because this is going to help
create steam within the Dutch oven and
that is going to help your bread rise
and like get nice and big. So, when you
take the cover off, you're going to
notice your bread is like basically the
size it's going to be. Um, I used to
when I first started making sourdough,
I'd look the cover and it would be flat
and it' be like it'd be the most
heartbreaking thing to see. But after 20
minutes of baking with the cutter, we're
going to remove the cover to bake
another like 15 to 20 minutes at
450°
F. I would tell you the calculations in
Celsius, but my brain just isn't going
to do that this morning, unfortunately.
Maybe I'll put them right here so y'all
can know. Um, and yeah, and then
basically when you take the cover off to
bake, that's when it's going to get
super golden and brown and crisp on top.
And I would just keep an eye on it after
about 15 minutes. Um because every oven
is different, especially like gas,
electric, so it could get brown a lot
quicker or a lot slower. You might have
to go a little
more. Look at the
swirl. The smell of fresh bread smells
amazing. But this is like the smell of
like bobka, a chocolate chip cookie, and
like a cinnamon swirl pretzel all had a
baby with sourdough bread. That's what
this smells like. You can see this
theme.
Okay, now the hardest part about baking
bread is the waiting after you've done
all the hard work to make it. That's so
hot. Oh my gosh. Okay, you want to wait
at least 40 minutes to an hour before
slicing into it because it's still
baking, guys. Like, that's why it's
piping hot. It needs to cool down. It
needs to stop baking. Um, and it's I
promise you it is worth the wait.
Some flaky
salt.
M. It's so
chewy. The outside is
crisp. I also cut my finger.
I'm excited to chocolate chip love.
Okay, ending the video on my phone, but
if you guys have any sourdough
questions, please let me know in the
comments. I'm here to help. I'll also
have full details written out on my
blog. But until
then, I'm going to eat some sourdough.
up.