Sara's Sourdough Boule Recipe

Sara's Sourdough Boule Recipe

Hey guys! Lately I have been preferring to use a scale for all recipes that call for active starter. I have included both sets of measurements for anyone that doesn't have a kitchen scale, but I highly recommend purchasing one. Before weighing my ingredients, I would get very inconsistent results. I got tired of wasting money & ingredients on failed recipes. Every since switching over to weighing, my recipes turn out perfect every single time! Kitchen scales are super inexpensive, and you can find them for around $10 at places like Walmart or Amazon!


  • ¼ cup (60g) sourdough starter
  • 1 ⅔ cups (350g) warm filtered water 
  • 4 ¼ cups (500g) bread flour
  • 2 teaspoons (9g) sea salt
  • 1 tbsp honey


In a large bowl, add your starter, followed by your water and honey. Stir until dissolved. Add bread flour and salt. Stir with wooden spoon until a shaggy dough forms. Wet hands and finish mixing by hand. Cover and let rest 30 minutes.

Lightly flour your counter and perform a set of stretch and folds. Return to bowl. Cover. Let rest for 30 minutes.

After 30 minutes, perform another set of stretch and folds. Cover and let rise overnight or 8 to 10 hours.

In the morning, perform another set of stretch and folds. Let rest 10 minutes. Line a medium bowl with a tea towel, or use bannenton and set dough inside. Dust heavily with flour. Cover and let rest 30 to 60 minutes. 

Preheat oven to 450. Put dough on parchment paper or bread sling and slash. Carefully lower the dough into a dutch oven and cover with lid. 

Bake in the oven 30 minutes. After 30 minutes, remove the lid and bake additional 20 minutes. After 20 minutes, take bread out of the dutch oven and bake another 10 minutes directly on the oven rack. Wait 1 hour to slice. Enjoy!

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Sourdough starter was very active after just 1 day of rehydrating and feeding it on the first try! (almost winter here-east coast. Temp in house is cooler between 66-69. Using King Arthur AP flour). I discard to a separate jar in the fridge daily. I re-feed room temp jar/starter every night and cover with coffee filter & tea towel. It is well over 2 x’s it’s original start height the next morning! Very happy starter! Thank you!!

Lori G

What kind of bread flour do you use?

Amanda Fennessey

I’m really interested in learning how to make sourdough bread. What’s a sourdough starter kit and where do I get that?

Jay Biesenthal

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