Recipe: Long-Fermented White Sourdough Loaf

Tangy and soft, this sourdough bread is one of the most basic recipes you can make. This recipe makes one loaf, but feel free to multiply the ingredient ratios for a larger batch. You won't be disappointed!


  • 1 Tbsp. sugar
  • 3 Tbsp. melted butter
  • 3/4 tsp. sea salt
  • 1/3 cup sourdough starter
  • 1 cup water
  • 2 cups all-purpose or bread flour plus more for kneading


  1. In a medium bowl, combine all ingredients into a stiff batter and beat a few minutes with a wooden spoon or in a stand mixer. The dough should still be quite moist and sticky.
  2. Oil a separate bowl and turn dough into oiled bowl, flipping so that the oiled side of the dough is up. Cover and ferment on the counter overnight.
  3. The next morning, turn dough onto liberally floured surface and knead ,adding flour as needed, for at least ten minutes, adding an additional 1/2 cup flour at the very least, and most likely more. The dough should be very smooth and elastic when done.
  4. Shape into a loaf and place in a buttered loaf pan. Cover and let rise in a warm space for 4-12 hours, depending on temperature, until doubled in bulk.
  5. Preheat oven to 350ºF. Brush the top of the loaf with an egg wash and cut a 1/4-inch slash down the center, lengthwise, with a very sharp knife.
  6. Bake 25-30 minutes, or until an internal temperature of 180-200ºF is reached.
  7. Turn out onto a cooling rack and cool completely before slicing.

At A Glance

PREP: 30 minutes
COOK: 30 minutes
TOTAL: 1 hour