Tangy, Crusty, and Naturally Leavened—A Homemade Classic That’s Worth the Wait

There’s something deeply satisfying about making your own sourdough from scratch—especially when it turns out golden, chewy, and perfectly tangy, just like the iconic loaves from San Francisco. This San Francisco sourdough bread recipe is a labor of love, but with clean ingredients and a little patience, you’ll have a stunning, real-deal loaf that tastes like it came from an artisan bakery.

I started baking sourdough when I was craving that crusty, slightly sour bite that only fermented dough can give. And honestly? It became a ritual. A calming, feel-good process that made me slow down—and made my whole house smell amazing.

Whether you’re new to sourdough or looking to perfect your bake, this recipe gives you that classic West Coast flavor in your own oven.

Ingredients

• 1 cup (240g) active sourdough starter (fed and bubbly)

• 1½ cups (360g) warm filtered water

• 4 cups (500g) bread flour or a mix of bread and whole wheat flour

• 2 teaspoons sea salt

Instructions

Day 1 – Mix & Bulk Ferment:

1. Mix the Dough: In a large bowl, combine sourdough starter and warm water. Stir in flour until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).

2. Add Salt: Sprinkle salt over the dough and gently knead it in with wet hands.

3. Stretch & Fold: Over the next 3–4 hours, perform 3–4 sets of stretch-and-folds every 30–45 minutes. Cover and let rise at room temp for 6–8 hours until puffed and about 1.5x in size.

Day 1 Evening – Shape & Cold Proof:
4. Pre-Shape: Turn dough onto a lightly floured surface. Gently shape into a round. Rest 20 minutes.
5. Final Shape: Shape into a tight boule or batard. Place into a floured banneton or towel-lined bowl, seam-side up.
6. Cold Proof: Cover and refrigerate overnight (8–12 hours).

Day 2 – Bake:
7. Preheat Oven: Place Dutch oven inside and preheat oven to 475°F (245°C) for at least 45 minutes.
8. Score & Bake: Turn dough out onto parchment, score the top with a sharp knife or lame. Transfer to hot Dutch oven. Cover and bake 20 minutes. Remove lid and bake another 20–25 minutes until deep golden brown.
9. Cool: Let cool on a wire rack for at least 1 hour before slicing.

Sarah’s Bread Baking Tips

• Feed Your Starter the Night Before: Make sure it’s active, bubbly, and doubles in size—this is the life force of your loaf.

• Crust Tip: For a super crispy crust, mist the dough lightly with water before baking.

• Whole Wheat Swap: Sub 25% of the flour with whole wheat for a heartier, more complex flavor.

• Patience Pays: Sourdough takes time—but every bite is worth it.

Why You’ll Love This Recipe

This sourdough is chewy, tangy, and full of flavor that only comes from natural fermentation. It’s clean, rustic, and oh-so-satisfying—whether you're slathering it with almond butter or building the perfect sandwich.

Once you master it, there’s no going back to store-bought bread.

Nutrition (Per Slice – based on 12 slices):
Calories: 160
Protein: 5g
Fat: 0.5g
Carbs: 33g
Fiber: 2g
Sugar: 0g