A Guide to The Classic Artisan Sourdough Loaf

There’s something magical about baking your own bread, and I’m here to guide you through every step of making the perfect artisan loaf.

Whether you’re a beginner or have baked a few loaves before, this guide will help you craft a loaf with a golden crust, airy crumb, and that irresistible, homemade feel. I’ll walk you through the entire process, from mixing your dough to shaping and scoring it just like a pro. So, grab your apron and let’s create something special together—because there’s nothing like the smell of fresh, homemade bread filling your home.

Close-up of a round loaf of sourdough bread with a crispy, textured crust, placed on a wooden surface.

What You’ll Need

Day 1: Waking up your starter

  • In a clean pint-size jar, add:

    • 10g dehydrated starter (half the packet)

    • 20g filtered or spring water (~80°F)

  • Let sit for 10 minutes

  • Add 20g flour (same type as your starter kit)

  • Stir well

  • Cover loosely (not airtight)

  • Use a rubber band to mark the starter's level

  • Let sit at room temp (70–75°F) for 24 hours

Close-up of soap bubbles or foam with various sized circular bubbles in beige and white tones.
Close-up of bubbly soap foam with various sized bubbles and a creamy texture.
Close-up of soap bubbles forming a frothy foam.

Day 2: First Feed

  • Look for bubbles — a good sign, but no stress if not yet!

  • Add:

    • 50g flour

    • 50g water

  • Stir well

  • Cover loosely and let rest at room temp for another 24 hours

Close-up of soap bubbles or foam.
Close-up of bubbles and foam in a beverage, likely beer or soda.
Close-up of soap bubbles creating a frothy foam pattern.

Day 3: Keep it going

  • Discard about half the starter (around 75g, doesn’t have to be exact)

  • Add:

    • 75g flour

    • 75g water

  • Stir, cover loosely, and let sit 24 hours again

Close-up of a bubbly, foamy surface with numerous bubbles of various sizes.

Day 4 and beyond: Watch it grow

  • Repeat Day 3’s steps every 24 hours

  • Continue until your starter is:

    • Bubbly

    • Has a slightly tangy smell

    • Doubles in size in 6–8 hours

  • Once it reaches this point, your starter is active and ready to bake!

Close-up of soap bubbles forming a foam pattern.
Close-up view of soap bubbles with varying sizes and a frothy, bubbly texture.

Heads up! A few links are affiliate links, which means I earn a tiny commission if you shop through them.
No extra cost to you, just a way to keep the lights on and my sourdough happy.

Artisan
Loaf
FAQs

  • It should double in size within 6-8 hours of feeding, smell pleasantly sour, and pass the “float test” (a small spoonful floats in water and it should all float to the top).

  • Only if it’s free from chlorine or chloramine. Filtered or spring water is best.

  • Make sure it matches the type of starter you received:

  • Well, you 100% WILL. Hopefully, I can pass along more or my experience and tips with you through my website, Instagram, Facebook, and instruction sheets I sell. I’ve started a Facebook community for people to ask and answer questions, as well as share their journey and experiences baking sourdough! Join HERE