How to Make Sourdough Bread (No-Knead)

$0.37 recipe / $0.02 serving

We’re about to show you how to make sourdough bread that’s soft on the inside, slightly tangy, and crunchy on the outside.

With very little effort and a few simple ingredients, you will soon be slicing into a warm and fluffy loaf of artisan bread.

Sourdough Bread Loaf

No “Knead” For Lots of Effort Here

First off, we’re huge sourdough fans. If we could eat only one kind of bread it would for sure be sourdough. But, store-bought loaves aren’t exactly the cheapest, especially if you buy them at artisan bakeries.

When we figured out how much more affordable and delicious it is to make sourdough ourselves, we were 100% all in.

The really nice thing about sourdough is that it doesn’t require commercial yeast to rise. It’s made with a fermented culture of flour and water, which acts as a natural leavening agent. So, all you have to do is mix it and watch the magic happen.

It does have to rise for quite a few hours, but the long fermentation process helps breaks down the gluten and proteins. In other words, sourdough is easier to digest than other types of bread.

Key Ingredients to Make Sourdough Bread

  • Sourdough starter: this is a live culture of flour and water. When the water and flour mix, it starts to ferment, which cultivates the natural yeasts found in the environment. This can be made from scratch, purchased online, or shared from a friend or family member. We got ours from Justine’s mom, who has been making sourdough for a long time!
  • Flour: this recipe uses both unbleached white flour and whole wheat flour to create a hearty bread with a crispy crust, but tender inside. We want our bread to be healthy, but not too healthy!
  • Water: this is necessary for the fermentation process to happen. Without water, you’d be hard pressed to make any a dough at all! When people talk about the hydration of a sourdough loaf, it means the ratio of water to flour. Depending on your bread preferences, more or less water can be added to create a certain density.
  • Salt: in addition to adding flavor, salt also gives the dough more structure and helps make the bread last longer once it’s baked. If you have sea salt on hand, it will give you a better end result, but we’ll leave it up to you.

How to Make Sourdough Bread

To begin, remove your sourdough starter from the fridge for at least an hour before starting the bread making process. Once the starter has warmed up, mix it with water and salt in a large mixing bowl.

Once incorporated, add in the flours and stir until you achieve a dough consistency. This should take about 2 minutes. Cover your dough with plastic wrap or a plastic bag and let it rise for about 18 hours. We will typically start the bread around 3 pm the day before baking to let it rise overnight.

Depending on the climate you live in, the time your dough takes to rise will vary. As a general guideline though, you want the dough to almost double in size before moving on to the next step.

Once the dough has risen enough, sprinkle some flour on the top of the dough and on your hands. Take a portion of dough from the bottom to stretch and fold it about 5 or 6 times.

Once that’s done, transfer it into a parchment-lined bowl that’s about the same shape and size as the dutch oven you’ll bake it in. Cover it with a clean towel and leave it to rise some more.

After another few hours of rising, score your sourdough any way you want. There are some pretty creative ways to score loaves, and clearly we nailed this one (see below). Bake it on 450 degrees F with the lid on, then take the lid off for the last bit of baking.

Let your loaf cool on a wire rack before cutting into it. Enjoy a slice with vegan butter, toasted with PB & J, or as a sandwich base!

How to Store Sourdough Bread

This loaf will last in a ziplock bag at room temperature for 4 days. You can also slice it and freeze it in a freezer-safe ziplock bag for 1-3 months (but 1 month for optimal flavor and freshness).

Why You’ll Love This Sourdough Bread

It’s no secret we love this sourdough recipe, and we promise you will too. It’s

  • Crunchy on the outside
  • Tender on the inside
  • Tangy
  • Simple

If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!

Sliced Sourdough Bread

Recipes to Enjoy This Sourdough With

No-Knead Sourdough Bread

5 from 1 vote
Recipe by Broke Bank Vegan Course: Snacks, AppetizersCuisine: EuropeanDifficulty: Medium


Prep time


Bake time




Rest time


Cost per recipe


Cost per serving


Total time



With very little effort and a few simple ingredients, learn how to make artisan sourdough bread that’s soft on the inside, slightly tangy, and crunchy on the outside.


  • 1/4 cup sourdough starter ($0.01 USD)

  • 1 1/2 cups water ($0.00 USD)

  • 1/2 cup soft whole wheat flour ($0.09 USD)

  • 1/2 cup whole wheat flour ($0.08 USD)

  • 2 1/2 cups white bread flour or unbleached AP flour ($0.17 USD)

  • 1 1/2 tsp sea salt ($0.02 USD)


  • In a large bowl, mix 1/4 cup sourdough starter with 1 1/2 cups of water and 1 1/2 tsp sea salt.
  • Mix in flour and other optional add-ins like seeds or olives until well combined, about 2 minutes.
  • Cover bowl with plastic wrap or a plastic bag and let dough rise at room temperature for 18-20 hours, or until it reaches almost double the size.
  • Once dough has risen enough, sprinkle the top and cover your hands with more flour. Stretch and fold the dough around from the bottom to the top about 5-6 times.
  • Form the dough into a ball about the same size as the dutch oven you’re going to bake it in, and transfer it to a parchment-lined bowl approximately the same size. Cover it with a clean towel and let it rise for another 2-3 hours.
  • Preheat your oven to 450 degrees F, and place the dutch oven inside to warm it up.
  • Once your oven is ready, transfer dough and parchment paper to your dutch oven and score the top of the dough with a very sharp knife or razor blade to let steam escape. You can also sprinkle the top with more flour for decoration.
  • Bake sourdough with the lid on for 35 minutes. Then, remove the lid and bake for another 15-20 minutes until the top is golden brown.
  • Remove from the oven, and let the loaf cool completely on a wire rack before slicing.


  • It’s best to find someone who can share their starter with you since sourdough starters can be tricky to figure out at first.
  • For a softer bread and crust, use all soft whole wheat flour instead of both soft whole wheat and regular whole wheat.
  • Try using add-ins like nuts, seeds, sun-dried tomatoes, olives, or dried fruit!

Did you make this recipe?

Tag @brokebankvegan on Instagram and use #brokebankvegan

Like this recipe?

Follow @brokebankvegan on Pinterest

Did you make this recipe?

Like us on Facebook

Nutrition Facts

16 servings per container

Serving Size1 servings

  • Amount Per ServingCalories101
  • % Daily Value *
  • Sodium 15mg 1%
  • Potassium 1mg 1%
  • Total Carbohydrate 20g 7%
    • Dietary Fiber 2g 8%
  • Protein 3g 6%

  • Calcium 1%
  • Iron 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How do I know my sourdough has risen enough?

You will know when your sourdough has risen enough when it appears almost double in size. Also, if you make an indentation with your fingers into the dough about 1/2 an inch and the indentation remains, the dough is ready for the next step.

I can’t find soft whole wheat flour. Can I use all regular whole wheat flour?

If you can’t find soft whole wheat flour, then you can definitely just use all regular whole wheat flour. It will create a more sturdy bread with a thicker crust.

Can I eat this bread if I’m on a gluten-free diet?

No, you cannot eat this bread if you are on a gluten-free diet. Although it contains less gluten than other bread varieties, it is not completely free of gluten.

Leave a Comment