Sourdough Recipe in Cups: No-Scale Artisan Loaf at Home

Baking artisan sourdough at home doesn’t require a scale. This method uses precise cup measurements to create a crusty, open-crumb loaf with professional results.

With a simple starter, flour, water, and salt, you’ll achieve that signature sourdough tang and chewy texture. The process takes time but delivers restaurant-quality bread.

Ingredients for Sourdough Recipe in Cups

Eight ingredients deliver professional sourdough without a scale. Precision in cups works.

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The flour quality is paramount. King Arthur Bread Flour provides consistent protein levels for optimal structure, while a touch of all-purpose adds subtle softness. Your starter must be active—fed within 4-6 hours of use, showing visible bubbles and a slight dome. Warm water temperature matters: too hot kills the yeast, too cold slows fermentation. Filtered water prevents chlorine interference with the wild yeast.

No bread flour? All-purpose in a 50/50 mix with whole wheat increases protein sufficiently. Substitute fine kosher salt at double the volume of sea salt (they weigh differently). The olive oil is purely for convenience—nonstick spray works too. For the banneton dusting, semolina or cornmeal can replace rice flour if needed, though rice flour prevents sticking best.

Store flour in airtight containers in a cool, dark place for up to 6 months. Maintain your starter at room temperature with weekly feedings, or refrigerate for 3-4 weeks between uses. The baked loaf stays fresh 3-4 days in a bread box, or freeze slices for 3 months.

Step-by-Step Instructions for Sourdough Bread

Master the artisan process with precise timing and sensory cues for a perfect loaf.

Step 1: Mix and Autolyse the Dough

In a large mixing bowl, combine the 0.5 cup Active Sourdough Starter, 4.5 cups Bread Flour, 0.5 cup All-Purpose Flour, and 2.25 cups Warm Water. Stir with a wooden spoon or your hands until no dry flour remains. The mixture will be shaggy and sticky—that’s exactly what you want at this stage.

Cover the bowl with a damp towel and let it rest for 30-60 minutes. This autolyse period allows the flour to fully hydrate and gluten to begin developing without kneading. You’ll notice the dough becomes smoother and more elastic as it sits.

Step 2: Incorporate Salt and Perform Stretch-and-Folds

After autolyse, sprinkle the 2 tsp Fine Sea Salt evenly over the dough. Wet your hands to prevent sticking, then dimple the salt into the dough by pinching and folding it repeatedly. Continue until the salt is fully dissolved and the dough feels cohesive.

Over the next 2 hours, perform a series of stretch-and-folds—every 30 minutes, wet your hands, grab one side of the dough, stretch it upward, and fold it over the top. Rotate the bowl and repeat on all sides. After 4 sets, the dough should feel stronger, with visible gluten strands when stretched.

Step 3: Bulk Ferment Until Nearly Doubled

Cover the bowl and let the dough ferment at room temperature (70-75°F ideal) for 4-6 hours. You’re looking for a 50-75% rise in volume—it should be puffy, with bubbles visible on the surface and sides. The dough will appear jiggly when gently shaken.

If your kitchen is cooler, bulk fermentation may take up to 8 hours. If warmer, it may finish in 3 hours. Watch the dough, not the clock. The surface should look slightly domed, and a finger pressed lightly into the dough should leave a slow-springing indent.

Step 4: Shape and Proof in Banneton

Turn the dough onto a lightly floured surface. Shape it into a tight boule by pulling the edges toward the center and pinching to seal, then rolling it gently to build surface tension. Lightly dust a banneton with the 0.25 cup Rice Flour to prevent sticking during proofing.

Place the shaped dough seam-side up in the banneton. Cover and refrigerate for 12-18 hours (overnight works perfectly). Cold proofing slows fermentation, enhances flavor development, and makes scoring easier. The dough should hold its shape and feel firm when ready to bake.

Step 5: Bake to Golden Perfection

Preheat your oven to 475°F with a Dutch oven inside for 1 hour. Turn the cold dough onto parchment paper, score the top with a sharp blade or razor, and transfer it to the hot Dutch oven using the parchment as a sling.

Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F. Cool on a wire rack for at least 1 hour before slicing to allow the crumb to set fully.

Make-Ahead Tips for This Recipe

Prep the Starter

Feed your starter 8-12 hours before mixing dough. I combine ¼ cup starter, ¼ cup bread flour, and ¼ cup warm water with 1 tsp honey for a boost. It should triple in volume and show active bubbles when ready. 💡

Mix Dough Early

Combine all dough ingredients the night before baking. After autolyse, cover and refrigerate for 8-12 hours. This head start develops flavor and fits your schedule. I often prep before bed for morning shaping.

Cold Bulk Ferment

After mixing, perform the first 2 stretch-and-folds at room temp, then refrigerate the dough for the remaining bulk fermentation. This can extend to 24 hours without overproofing, giving you flexibility.

Shape in Advance

Shape your dough up to 4 hours before baking and keep it in the banneton at room temperature. Cover with a damp towel to prevent drying. This works well if your oven schedule is unpredictable.

Freeze for Later

After shaping, you can freeze the dough in the banneton for up to 1 month. Wrap tightly in plastic wrap first. Thaw overnight in the fridge, then bake as usual. ✨

Preheat Strategically

Place your Dutch oven in the oven while preheating to 475°F. I set a timer for 1 hour to ensure it’s fully hot. This step can be done while you shape your final loaf.

Frequently Asked Questions