Beginner’s Guide to Baking Artisan Sourdough Bread

Tom Froehlich

So, I hear you want to bake tasty and nutritious sourdough bread! How about a 50% whole wheat sourdough boule? Learn 6 simple steps for crowd-pleasing success...

Let’s get started!

There is nothing mysterious about making bread! Practice makes perfect so bake, bake, bake!

6 Fast Rules For Making Bread

01 Use fresh ingredients - especially yeast

Yeast Package

02 Storage: dry is nice


03 Use the right flour


04 Temperature and yeast


05 To knead or not to knead

Flour Bag

06 Prescribed rising times

Flour Bowl

Use natural ingredients only!


To ensure a good lift and a beautiful outer crust, you’ll want to start with strong flour, water, salt, & levain.

Storage: Dry is nice


Always store your baking ingredients in a dry place at room temperature. Never refrigerate.

Use the Right Flour


Get whole wheat & bread flour. They are a perfect fit specifically for making artisan sourdough bread! 

Temperature and Yeast


Make sure your liquid is between 95 degrees F and 115 degrees F when adding to yeast.

No kneads, just stretch 'n folds


Leavened breads usually don’t require kneading, while high-hydration bread benefits from some 'stretch and folds.'

Prescribed rising times


Follow the prescribed rising time. Use a timer. Too long and you might have a sour-tasting loaf or a dry bread with abundance of holes!

Bread bun

Beginner Bread Recipe

50% Whole Wheat Sourdough Bread

Sour French Baguette

Naomi Froehlich