My Go-To Farmhouse Sourdough Routine
(Beginner Friendly + Cozy Weekend Tradition)
There’s just something about baking sourdough that slows everything down. Every weekend, we bake a fresh loaf. It’s become one of those little farmhouse rituals that brings warmth and comfort to our home (literally, since we don’t have central heat!).
We love it for breakfast with bacon and eggs, sandwiches at lunch, and toasted alongside soup or pasta at dinner. It’s a tradition that’s simple, cozy, and rewarding, the kind that makes your house smell like home.
My Starter Routine
After a lot of trial and error, I finally found the perfect feeding ratio for our sourdough starter.
My sourdough starter feeding ratio:
• 40 g starter
• 120 g bread flour
• 80 g water
I use water straight from our Berkey Filter and keep my starter in a Weck Jar with the lid just resting on top.
In the warmer months, it sits on the counter.
In the colder months, I tuck it into one side of the oven with just the light on to create a warm spot for it to grow.
Once it doubles in size, it’s ready to go.
My Easy Sourdough Bread Recipe
Ingredients
• 165 g active starter
• 300 g water
• 500 g bread flour
• 15 g coarse French salt
Tools You’ll Need
• Dutch Oven – retains steam and gives your loaf that perfect crispy crust
• Weck Jar – ideal for storing your starter
• Scoring Knife – essential for allowing steam to escape and helping the loaf rise beautifully instead of bursting in random spots
• Kitchen Scale – accuracy matters for sourdough success
A Quick Note on Flour: Bread vs. All-Purpose
If you’re new to sourdough, one of the biggest questions you’ll run into is whether to use bread flour or all-purpose flour. I’ve baked with both, and here’s what I’ve found:
Bread Flour
Bread flour has a higher protein content (usually around 12–13%), which helps build stronger gluten. That means more stretch, better structure, and a chewier, airier loaf, the kind with those big, beautiful holes everyone loves. It’s my go-to for our weekly bake.
All-Purpose Flour
All-purpose flour has a little less protein (around 10–11%), which makes the dough a bit softer and more forgiving. It still works beautifully, especially if that’s what you have on hand, but the texture will be slightly more tender, and the loaf may not rise quite as high.
My Take:
If you want consistency and that classic bakery-style crust, reach for bread flour. But if you’re just getting started, don’t stress, all-purpose flour will still make a delicious loaf. The most important thing is keeping your starter happy and your dough hydrated.
Step-by-Step Instructions
Mix the dough: Combine 165g active starter, 300g water, 500g bread flour, and 15g coarse French salt. Stir until combined, then let it rest for 30 minutes.
Stretch & fold: Perform 5–6 rounds of stretch and folds, one about every 30 minutes.
Let rise: Cover and let the dough sit overnight at room temperature, or refrigerate if baking later.
Preheat: Heat your oven to 475°F with your Dutch oven inside as it preheats.
Line with parchment: Once the oven is hot, carefully place a sheet of parchment paper inside your Dutch oven before adding your dough. This keeps the loaf from sticking and makes cleanup so much easier.
Shape & score: Form the dough into a smooth ball and set it on the parchment. Use a scoring knife to make shallow slashes. This helps steam escape and gives that pretty artisan rise.
Bake:
Bake at 475°F for 28 minutes with the lid on.
Then remove the lid, reduce the temperature to 425°F, and bake another 18 minutes.
Cool: Let the loaf rest for 30 minutes before slicing.
Farmhouse Tip: Don’t Waste a Loaf
If a loaf doesn’t turn out exactly as planned, don’t toss it; make homemade croutons!
To make sourdough croutons:
• Cut the loaf into small cubes
• Toss with olive oil, salt, pepper, garlic powder, rosemary, and Italian seasoning
• Spread on a parchment-lined tray and bake at 350°F for about 30 minutes, tossing halfway through
• Let cool and store in a glass jar
They’re perfect for soups, salads, or honestly… just snacking straight from the jar.
Why I Love This Routine
Making sourdough is more than just baking; it’s a weekend rhythm. From feeding the starter to pulling a golden loaf from the oven, it’s the perfect reminder to slow down and savor life’s simple joys.
It also makes our farmhouse smell amazing and keeps the kitchen cozy all winter long.
If you’ve been wanting to start baking your own bread, this is your sign. Grab your starter, your favorite Dutch oven, and trust the process. It’s worth it every single time.
