• 2 cups unbleached all purpose or bread flour
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cup active and bubbly sourdough starter
  • 1 tsp. salt
  • 1 1/2 cups warm water
  • Extra flour for dusting


Measuring Out & Mixing Your No Knead Sourdough Bread

  • The night before you plan on baking, measure out all the ingredients, and check your re-activated sourdough starter. It should be nice and bubbly and wanting to be fed.
  • Instead of feeding the starter though, mix 1 1/2 cups of the bubbly starter in with the no knead sourdough bread ingredients in a large bowl. Choose a bowl that will allow the sourdough to double in size.
  • Use a wooden spoon and mix the ingredients until all the flour is mixed in and nothing is sticking to the sides of the bowl. It will create a sticky shaggy ball.
  • Cover the bowl with a clean linen cloth and let the sourdough rise on the counter over night.

Shaping Your Homemade Sourdough

  • The next day (the day you plan on baking), the dough should have doubled in size and look quite loose in the bowl.
    Pre heat your oven to 450F (232C) and place the dutch oven(lid and all) in the stove as it is pre-heating. Cut out a 12 x 12 inch section of parchment paper and lightly oil it.
  • Sprinkle a clean counter top with a little flour, and gently scoop the shaggy sourdough onto the floured counter.
  • Gently pull a section of the dough over onto itself. Turn the dough a quarter turn, and do this 4 times.
  • Flip the dough over and gently shape the dough into a round ball by dragging it across the counter top.
  • Place the shaped dough on the oiled parchment paper, and liberally sprinkle the loaf with flour. Place it on top of the warm stove covered with the linen cloth for half an hour to rise.


  • Take the pre-heated dutch oven out of the oven. Gently lift the sourdough into the dutch oven, lifting all four corners of the parchment.
  • Place the lid on the dutch oven and place it back in the 450F stove to bake for 30 minutes.
  • After 30 minutes remove the lid and bake for another 10-15 minutes to brown up the crust.
  • Remove the baked loaf of sourdough bread and let it cool on a wire rack. 

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