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No-Knead Sourdough Bread


  • 1 c (5 oz.) white bread flour
  • 2 ½ c (11 oz.) whole wheat flour
  • 1 ½ tsp. salt
  • 1 ¾ c water
  • ¼ c sourdough starter


  1. Mix. Adjust amount of water based on desired finished loaf. (Wetter dough makes larger holes, stiffer dough holds it shape better)

  2. Let rise covered 12-24 hours.

  3. Flour and shape loaf and let rise until doubled on a floured towel or in a banneton.

  4. Preheat oven to 500° with a covered casserole pan or Dutch oven heating inside for 30 minutes.

  5. Gently dump loaf into hot pan, cover and bake 20-30 minutes.

  6. Uncover, reduce heat to 450°, bake additional 15-20 minutes.

  7. Four a more sour flavor reduce starter to ⅛ cup and refrigerate for a longer first rise. Can also or alternately be refrigerated for second rise.

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