King Arthur Sourdough is a classic artisan bread that transforms just flour, water, salt, and a living sourdough starter into a rustic loaf with incredible flavor and texture. This recipe has been perfected over decades and remains a favorite among home bakers who want authentic, tangy bread without commercial yeast.
The long fermentation develops complex flavors while creating that signature chewy crumb and crackling crust. Whether you’re new to sourdough or a seasoned baker, this recipe walks you through every step with confidence.
Why You’ll Love This Recipe
This bread tastes like it came straight from an artisan bakery, but you made it at home with just four ingredients. The slow fermentation means deeper flavor and better digestibility compared to quick breads, plus your kitchen smells absolutely incredible for hours.
- Naturally leavened with zero commercial yeast needed
- Tangy, complex flavor that improves with time
- Gorgeous dark crust and open, chewy crumb structure
- Forgiving timeline that fits your schedule
- Budget-friendly once your starter is established
My Experience Making This Recipe
I baked my first King Arthur Sourdough on a rainy Saturday morning, and I was honestly nervous about the shaping step. Once I felt the dough respond under my hands and watched it spring up in the oven, I understood why people get obsessed with sourdough.
My family devoured half the loaf while it was still warm with butter, and the other half lasted three days as toast and sandwiches. The crust crackled loudly when sliced, and the interior had that perfect balance of chewiness and structure that makes you reach for another slice.
What surprised me most was how forgiving the timing actually is. Life got hectic one day and I let the bulk fermentation run longer than planned, but the bread came out even more flavorful with a deeper tang.
Recipe Overview
- Recipe Name: King Arthur Sourdough
- Servings: 1 loaf (about 12 slices)
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 18 to 24 hours (includes fermentation)
- Course: Bread
- Cuisine: American Artisan
- Calories per Serving: 210
Equipment You Will Need
- Digital kitchen scale (highly recommended for accuracy)
- Large mixing bowl
- Dutch oven or covered baking vessel
- Bench scraper or dough knife
- Banneton proofing basket (or a bowl lined with a floured kitchen towel)
- Instant-read or oven thermometer
- Lame or sharp bread knife for scoring
- Parchment paper
Ingredients for King Arthur Sourdough
- 500 grams all-purpose or bread flour (about 4 cups)
- 350 grams filtered water (about 1.5 cups), plus extra for steam
- 100 grams active sourdough starter (fed 4 to 8 hours prior, bubbly and at peak)
- 10 grams fine sea salt (about 2 teaspoons)
Ingredient Notes and Substitutions
- All-purpose flour: Provides structure and a balanced crumb. Bread flour (higher protein) creates a chewier loaf but needs slightly more water; start with the amount listed and add a tablespoon more if the dough feels stiff.
- Filtered or dechlorinated water: Chlorine can slow fermentation. If using tap water, let it sit overnight or use bottled water for best results.
- Active sourdough starter: A mature, bubbly starter at peak (doubled or tripled in volume) is essential. If your starter is young or sluggish, feed it again and wait another 4 to 8 hours before mixing.
- Fine sea salt: Kosher salt works but measure by weight if possible. Regular table salt is finer, so use slightly less (about 1.5 teaspoons) to avoid over-salting.
How to Make King Arthur Sourdough
Step 1: Mix the Dough
Combine 500 grams flour and 350 grams water in a large bowl, stirring until all flour is hydrated with no dry streaks. This rough mixture is called the autolyse, and resting it for 30 to 60 minutes allows the flour to fully absorb water, which improves extensibility and flavor development.
Step 2: Add Starter and Salt
After the autolyse, add 100 grams of active starter and 10 grams of salt to the dough. Mix by hand for 5 to 10 minutes, squeezing and folding the dough in the bowl, until the starter and salt are fully incorporated and the dough feels cohesive.
Step 3: Bulk Fermentation – Coil Folds
Cover the bowl loosely and let it rest for 30 minutes at room temperature (around 70 to 75 degrees Fahrenheit). Then perform a coil fold: wet your hand, reach under the dough, pull it up and over itself, rotate the bowl 90 degrees, and repeat four times. This builds structure without aggressive kneading.
Step 4: Continue Bulk Fermentation
Perform another round of coil folds every 30 minutes for the next 2 to 2.5 hours (four folds total over the bulk fermentation). The dough should increase in volume by 50 to 75 percent and feel airy and alive, with visible bubbles throughout.
Step 5: Shape the Dough
Turn the dough out onto a lightly floured surface and gently shape it into a boule by folding the edges toward the center and rolling it toward you, creating surface tension. Work quickly but gently to avoid deflating the bubbles you’ve built.
Step 6: Cold Proof Overnight
Place the shaped dough seam-side up in a floured banneton or a bowl lined with a flour-dusted kitchen towel. Cover it tightly with plastic wrap and refrigerate for 12 to 16 hours, or even up to 48 hours. The cold fermentation develops deeper flavor and makes scoring easier.
Step 7: Preheat the Oven and Score
Place a Dutch oven inside your oven and preheat to 500 degrees Fahrenheit for at least 45 minutes. The heavy vessel traps steam, which creates that beautiful crust and oven spring.
Step 8: Bake with Steam
Carefully remove the hot Dutch oven (watch for steam) and place a piece of parchment paper on the bottom. Turn the cold dough out of the banneton onto the parchment, score the top with a sharp lame in a single slash or decorative pattern, and transfer the dough and parchment into the hot Dutch oven. Cover with the lid and bake at 500 degrees for 20 minutes to trap steam.
Step 9: Finish Baking
Remove the Dutch oven lid and reduce heat to 450 degrees Fahrenheit. Bake uncovered for an additional 20 to 25 minutes, until the crust is deep golden brown and the bottom sounds hollow when tapped. The internal temperature should reach 205 to 210 degrees Fahrenheit.
Step 10: Cool Completely
Transfer the loaf to a wire rack and cool for at least 1 hour before slicing. The crumb continues to set during cooling, and slicing too early results in a gummy texture.
Pro Tip: Keep a spray bottle of water near your oven for the first 10 minutes of baking without the Dutch oven lid; a few quick spritzes boost oven spring and crust development if your kitchen is dry.
Tips for the Best King Arthur Sourdough
- Use a kitchen scale and weigh your ingredients in grams for consistency. Volume measurements vary by how tightly you pack flour, leading to unpredictable hydration.
- Keep your starter at room temperature for 4 to 8 hours after feeding until it reaches peak (doubled or nearly tripled), with visible bubbles on the surface and at the edges.
- Maintain a dough temperature between 75 and 78 degrees Fahrenheit during bulk fermentation. If your kitchen is cool, place the bowl on a warm spot or use slightly warmer water; if warm, use cooler water or shorten the fermentation time.
- Trust the visual cues more than the clock. The dough should appear puffy and increased in volume, not overly inflated or collapsed.
- A cold overnight proof is your friend. It makes the dough much easier to score, builds flavor, and gives you flexibility on baking day.
- Preheat your Dutch oven for a full 45 minutes so it reaches true oven temperature; rushing this step reduces oven spring and crust quality.
Common Mistakes to Avoid
- Using a starter that is not at peak: A sluggish or newly fed starter ferments much more slowly, leading to flat, dense bread. Always wait until your starter has nearly doubled and shows lots of bubbles.
- Skipping or rushing the autolyse: Hydrating flour before adding salt allows gluten to develop naturally, resulting in better structure. Skipping this step yields a sticky, fragile dough.
- Over-fermenting during bulk: If the dough becomes overly puffy or collapses, it has run out of strength. The dough should increase 50 to 75 percent, not triple.
- Scoring too shallow: A deep, confident slash allows proper oven spring and ear development. A timid score results in a rounded, closed loaf.
- Opening the Dutch oven too early: Uncovering before 20 minutes allows steam to escape prematurely, reducing oven spring and crust thickness.
Serving Suggestions
Slice this loaf warm and serve it with good butter, or let it cool completely and use it for sandwiches and toast. The sturdy crumb holds up to hearty fillings and the tangy flavor complements both savory and slightly sweet toppings beautifully.
- Warm slices with cultured butter and a pinch of fleur de sel
- Toasted and topped with ricotta, honey, and fresh berries
- Sliced for robust sandwiches with cured meats and pickled vegetables
- Torn into pieces and served alongside cheese and charcuterie
- Day-old slices rubbed with garlic and olive oil, then grilled or broiled as bruschetta
Variations to Try
- Whole Wheat Sourdough: Replace 100 to 150 grams of all-purpose flour with whole wheat flour. The bread will be nuttier and slightly denser; increase water by 15 to 30 grams to compensate for whole wheat’s higher absorption.
- Seeded Sourdough: Brush the dough with water before shaping and roll it in a mix of sesame, sunflower, and pumpkin seeds. The seeds add crunch and visual appeal while toasting slightly during baking.
- Herbs and Garlic: After the autolyse, knead in 1 to 2 tablespoons of finely chopped fresh rosemary or dried herbs. Add minced garlic to the dough for a savory twist.
- Higher Hydration: Increase water to 370 or 380 grams for an even more open crumb structure. You will need confident handling skills and possibly one or two extra coil folds to maintain dough strength.
- Longer Cold Proof: Refrigerate for 24 to 48 hours instead of 12 to 16 hours. The extended fermentation deepens flavor and acidity, though you may need to shorten bulk fermentation slightly to prevent over-proofing.
Dietary Adaptations
- Gluten-Free: Use a high-quality gluten-free bread flour blend with xanthan gum. Gluten-free dough behaves differently and will not develop the same structure; expect a denser crumb and reduce fermentation time by 20 to 30 percent.
- Whole Grain: Replace up to 50 percent of all-purpose flour with whole wheat or spelt flour. Whole grains absorb more water, so increase hydration by 20 to 40 grams and expect a slightly tighter crumb.
- Lower Sodium: Reduce salt to 6 to 7 grams if you have dietary restrictions. Salt strengthens gluten and controls fermentation speed, so the loaf may be slightly less defined, but the bread remains delicious.
- Vegan and Vegetarian: This recipe is naturally vegan and vegetarian as written. No adjustments needed.
Storage and Reheating
Refrigerator
Wrap cooled bread tightly in plastic wrap or place it in an airtight container. Sourdough stays fresh in the refrigerator for 3 to 5 days, though the crust softens over time.
- Refrigeration slows staling and retains moisture inside the loaf
- The tangy flavor continues to develop slightly during refrigeration
Freezer
Wrap the completely cooled loaf tightly in plastic wrap and then in foil to prevent freezer burn. Frozen sourdough lasts 2 to 3 months with no loss of quality.
- Freeze whole loaves or slice them first for easier portioning
- Thaw at room temperature for 2 to 3 hours or overnight in the refrigerator
Reheating
Refresh refrigerated or thawed bread by wrapping it loosely in foil and warming it in a 350-degree Fahrenheit oven for 10 to 15 minutes. For a crisper crust, unwrap the foil for the last 5 minutes.
- Toasting slices in a toaster oven restores crispness quickly
- A quick broil on both sides revives the crust without over-drying the interior
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 1g |
| Saturated Fat | 0g |
| Carbohydrates | 43g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 7g |
| Sodium | 380mg |
| Cholesterol | 0mg |
Nutritional values are approximate and calculated for one of twelve slices from a standard loaf. Individual results vary based on exact flour type, water absorption, and fermentation time.
Frequently Asked Questions
Can I use store-bought yeast instead of sourdough starter?
Yes, but you lose the signature tangy flavor and the health benefits of natural fermentation. Substitute 5 grams of active dry yeast or 3.5 grams of instant yeast, reduce the bulk fermentation to 4 to 6 hours at room temperature, and skip the overnight cold proof or shorten it to 4 to 6 hours.
How do I know if my starter is ready to use?
Your starter should double or nearly triple in volume within 4 to 8 hours of feeding, with visible bubbles throughout and a pleasant sour smell. If it barely moves or smells off, feed it again and wait another cycle.
My dough is too sticky to handle during shaping. What went wrong?
High hydration and warm fermentation can make the dough very slack. Dust your work surface generously with flour, use a bench scraper to help lift and fold the dough, and avoid overworking it. If the dough is extremely loose, you may have over-fermented during bulk and need to shorten that phase next time.
Can I make this recipe without a Dutch oven?
A Dutch oven is strongly recommended for steam generation, but you can use a covered baking vessel like a covered cast-iron skillet or a baking stone with a metal bowl inverted over it. The results may vary, and steam retention will be less efficient, so watch the crust color closely.
How long does fermentation take in a cold kitchen?
Fermentation slows significantly in cool temperatures. If your kitchen is below 70 degrees Fahrenheit, bulk fermentation may take 4 to 6 hours instead of 2 to 2.5 hours, and the overnight cold proof may extend to 18 to 24 hours. Check the dough visually rather than by time.
What is the purpose of coil folds, and can I use stretch and fold instead?
Coil folds (reaching under the dough and pulling it up and over) build strength efficiently without deflating bubbles. Stretch and fold (pulling the dough toward you and folding it over itself) works similarly and is equally valid; use whichever feels more natural to you.
Final Thoughts
Making King Arthur Sourdough at home is one of the most rewarding bread-baking projects you can undertake. The combination of simplicity and flavor is unbeatable, and once you nail the basic technique, you will find yourself baking loaves every week.
Do not let the long fermentation times intimidate you; most of the work is just waiting, and the dough does the heavy lifting on its own. Start with this recipe, trust your instincts, and before long you will have a signature sourdough that rivals any bakery. If you want to explore more sourdough variations, check out our recipe for a sourdough baguette recipe, or deepen your foundation with our comprehensive king arthur bread recipe.
King Arthur Sourdough
Ingredients
Equipment
Method
- Combine 500 grams flour and 350 grams water in a large bowl and stir until all flour is hydrated.
- Let the mixture rest for 30 to 60 minutes.
- Add 100 grams of active starter and 10 grams of salt to the dough and mix by hand for 5 to 10 minutes.
- Cover the bowl loosely and let it rest for 30 minutes at room temperature.
- Perform a coil fold by wetting your hand, reaching under the dough, pulling it up and over itself, rotating the bowl 90 degrees, and repeating four times.
- Continue with another round of coil folds every 30 minutes for 2 to 2.5 hours.
- Turn the dough out onto a lightly floured surface and shape it into a boule.
- Place the shaped dough seam-side up in a floured banneton or bowl and cover tightly with plastic wrap.
- Refrigerate for 12 to 16 hours.
- Preheat your oven with the Dutch oven inside to 500 degrees Fahrenheit for at least 45 minutes.
- Once preheated, carefully remove the Dutch oven, place parchment paper inside, turn out the dough, and score the top.
- Cover with the lid and bake at 500 degrees Fahrenheit for 20 minutes.
- Remove the lid, reduce heat to 450 degrees Fahrenheit, and bake uncovered for an additional 20 to 25 minutes.
- Transfer the loaf to a wire rack and cool for at least 1 hour before slicing.