If you’ve been wanting to try sourdough but feel overwhelmed or intimidated, I get it & this is for you! 💛 This is the recipe I started with 3 years ago and it truly never misses. Not overcomplicated, easy to follow, and consistently great results. Full recipe below, save this for later 🍞 My go-to sourdough loaf recipe: • 50–100g active sourdough starter • 360g water • 500g bread flour (I use @King Arthur Baking) • 10g salt (I use @redmondrealsalt) Combine all ingredients until a shaggy dough forms. Let autolyse (rest) for 45 minutes–1 hour. Bring the dough together, working out any large clumps. Rest 30 minutes before starting stretch & folds. Do 4 sets of stretch and folds over 2 hours (about every 30 minutes). Bulk ferment until doubled in size (usually 7–9 hours, depending on starter strength + house temp). Shape on the counter and place in a banneton. Cold retard in the fridge overnight. Next morning: Preheat Dutch oven to 450°F. Score dough and bake 30 minutes covered at 450°F. Remove lid and bake 15 minutes uncovered at 415°F. Let cool completely before slicing. If you’re new to sourdough or still figuring it out, what questions do you have about the process?🫶🏼 #Sourdough #sourdoughbread #cozyhobbies #homemade #sourdoughtok