Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)
If you’ve been looking to bake a crusty, golden loaf of sourdough without the complexity of typical recipes then this easy sourdough artisan bread recipe is for you! Designed for simplicity, this method uses everyday measurements, minimal steps, and a stand mixer (or hand-kneading) to create a dough that’s ready to bake in just one day. Baked in an enameled cast iron pot (with other options), the result is a beautifully blistered crust with a soft, chewy interior — perfect for both beginners and seasoned bakers seeking a reliable, no-fuss loaf.
✩ What readers are saying…
“I wish I could say how great this recipe is in words!… Could this be true? Could I have found the perfect sourdough recipe for me and my family? After all these years and all these attempts, suddenly, in my lap, the sourdough recipe that really IS “The Easiest Best Sourdough Recipe on Earth”? Really? Well, I’m here to tell you, “YES!” Emphatically, “YES!” This is it! So good! So easy! So perfect! Please try this recipe! You will be so happy you did.” -David
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
Ever since I grew my first sourdough starter and explored how to make sourdough bread, I’ve wanted to be able to make a really good loaf of artisan sourdough bread like my favorite regular yeast easy artisan bread.
I was looking for an easy sourdough bread recipe that had a crispy crust with a nice texture and holes inside, but that was simple to make. Preferably a same day sourdough bread similar to my super easy artisan bread which bakes in an enameled cast iron pot.
What I mean by ‘easy’ is a basic everyday kind of sourdough bread recipe that uses cups to measure, few steps, and very little science involved, sort of like our great-grandmothers would’ve made.
If you’d like to get really into sourdough – which can quickly become complicated (and frankly, overwhelming to me), I’ve found Northwest Sourdough to be very thorough and not too hard to follow for those wanting to dig a little deeper.
I searched for a couple years to find a technique that would produce a loaf of artisan sourdough bread that was all the things I wanted.
When I found this great recipe I knew right away that I could adapt it to be even easier, use my favorite enameled cast iron pot, and consistently turn out good loaves.
And it did! This is truly the easiest sourdough bread recipe that anyone can make, from beginners to seasoned bread bakers. It can be made quickly (well, in sourdough terms) in one day or you can choose a bulk fermentation overnight in a refrigerator.
I want to say, too, that for me an easy bread is always made with a stand mixer, but this recipe can be made by hand – you will just have to work a bit harder.
Artisan Sourdough Bread Recipe Video
Ingredient Notes
You need only 3-4 ingredients for this classic bread – here are some notes and answers to questions I’ve gotten about the ingredients:
- Flour: You can make this bread with all-purpose, white whole wheat, spelt, or whole wheat flours. Spelt and whole wheat will have a denser crumb and less holes. You may get a taller rise by using bread flour, either white or whole wheat, which contains more protein (higher protein content in flour is needed for gluten development). Note: Pastry flours have less protein, which makes them great for cookies, muffins, and quick breads, but not for yeast or sourdough (wild yeast) breads.
In these photos I have used all white whole wheat flour with my regular whole wheat starter so the bread isn’t as white as loaves made with white flour. I also share a loaf made with regular whole wheat below. I always use a whole wheat starter and typically mix and match the flours I have on hand.
- Sourdough starter: I created my starter using these easy steps with whole wheat flour. Your starter should be strong for this recipe – very bubbly and doubling in volume after feeding in 6 hours or less (see the Important Note below). I like to feed the starter the night before (see timeline below).
- Salt: This is the third ingredient you must include in the recipe (in addition to water) or your bread will be very tasteless. After making this one time, feel free to adjust the salt to your preferences.
- Honey: I’ve made this ingredient optional, but I always use it. It adds a bit of immediate sugars for the yeasts to feed on as well as helping the crust to brown.
Sourdough Artisan Bread Step-by-Step Instructions
Step 1. Add all the ingredients (flour, water, starter, optional honey, and salt) to a bowl and mix dough just until combined. Let sit for 15 minutes. If using a mixer and dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
Step 2. As you’re kneading, add more flour as needed, a little at a time, to create a dough that’s still clinging to the bottom of the bowl, but clearing the upper part of the bowl. It should be tacky, but not cling to your finger other than a bit of residue as shown.
TIP: If you’d like to add dried or fresh herbs or any other mix-ins, add them during this kneading portion. Wait until you’ve got the dough to the stage you see in step 2 and then mix them in before scraping into the bowl.
Step 3: Transfer to a large bowl, lightly coated with oil. The dough should stick to the bottom and need to be scraped out.
Step 4: Cover with plastic wrap or a damp towel and let the dough rest for 3 hours.
TIP: I use plastic “shower cap” type bowl covers which I wash and reuse over and over – I’ve had many of them for years. I’ve found plastic keeps the dough more moist over the long rise than a damp towel. Update: I’ve recently been moving away from plastic in the kitchen and have found that beeswax bowl covers do a nice job of keeping the dough moist while rising.
Step 5: During the 3 hour rise, turn and fold the dough once or twice by bringing all the edges of the dough to the center.
Step 6: Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough – add more oil to your hands if needed. This is described in detail in the video.
Step 7: After the second rise, place a piece of parchment paper on a cookie sheet or small skillet (see tip below), sprinkle the dough with flour and gently shape the dough into a ball or oval right over the bowl (using lots of flour, as the dough is moist) and set on the parchment. Make sure there’s a good coating of flour on the top, as this will make slicing the top later easier. Replace the cover for the final rise.
Step 8: While the shaped dough is resting at room temperature, set an empty 4-6 quart enameled cast iron (or regular cast iron) dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes. (See FAQs below for cooking without a dutch oven.)
TIP 1: I flour my fingers after setting on the parchment and then use them to push the edges under the loaf to get the shape I want, make it more compact, and create more surface tension. See video for more details.
TIP 2: Shape the dough into a small skillet to keep the edges from spreading as much as a cookie sheet. If you have a bread proofing basket, feel free to use that.
Step 9: When the timer goes off, slash the top of the loaf with a serrated knife in 2-3 places making whatever pattern you’d like. If you have a lame, you can use that to make more intricate patterns.
Step 10: Transfer the slashed loaf to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
Step 11: Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown and internal temperature reads 190 to 200 degrees with an instant read thermometer.
Look at that crust! That’s bread-beauty right there, isn’t it? Blistered and cracked and bubbly. You can see why I think this easy sourdough bread recipe is the best!
What about using all whole wheat flour?
The sliced loaf pictured above was made with whole wheat bread flour (verses the previous loaf pictures made with whole wheat white flour), so the crust isn’t quite the same, but still passes the test.
And the interior is a bit more dense, but still full of holes, chewy, and with just a touch of sourness. Perfection. (Note: When made with all regular whole wheat flour there will be only tiny holes in the crumb, making it more dense than this – but it’s still good in my opinion.)
Since sourdough starter is best when it’s used weekly or every two weeks, I now make this sourdough bread recipe more than my favorite easy artisan bread. But either is a winner recipe, in my book.
Important Note on Using Starter to Make Bread
I have gotten many comments on this recipe along the lines of, “great flavor, but it was so flat,” or “I let it rise all day and it didn’t double.” Here’s what I’ve learned on my sourdough journey:
You cannot make bread rise well with a new starter. It needs time to grow and strengthen to be able to rise bread.
You may be able to rush it if you’re doing a lot of feedings, but it may take weeks or up to a month for the starter to be strong enough to raise bread.
How do you know if a starter is strong enough to raise bread?
Here’s the test I use and find the easiest:
If your starter doubles in less than 6 hours, it is strong enough to raise bread.
If you don’t have a way to measure, use a piece of tape on the outside of your container – anything that allows you to see if it’s doubled. When it’s doubled, you can confidently use this recipe! (
What about using the float test? I find that when working with whole grains the float test (seeing if a piece of your starter floats in water) isn’t as good a guideline as doubling.
What do I do with all the starter I’m making, feeding, and removing while waiting for it to be strong enough to double?
You can make recipes that don’t rely on the wild yeast in sourdough to completely raise it! Lovely baked goods like:
- Whole Wheat Sourdough Crackers
- Sourdough English Muffins
- Sourdough Waffles
- Sourdough Cheese Batter Bread (use this when you’re this close to making bread – the batter doesn’t need to rise as much, but still gives a nice bread).
For even more unique and delicious ways to use your sourdough discard, check out this amazing list of 35 sourdough discard recipes!
Shop This Easy Sourdough Bread Recipe
- This is a great quality, decently priced enameled cast iron dutch oven, similar to the one I use. Here’s another option for a bit less that’s very similar, too.
- I’ve used Kitchenaid mixers for years to make all my breads – this is the current version of the one I’m using now.
- Here’s a rising bucket that holds a lot and is easy to see when your starter is doubling. Personally, though, I use my glass 2-quart measuring cup with a lid instead of plastic.
- This is my favorite brand of white whole wheat flour (made from hard white wheat).
- And I use this brand for hard red wheat flour (‘regular’ whole wheat). My starter is fed with this.
Timing For Same Day Sourdough Bread
The timing of sourdough bread was hard for me to figure out in the beginning, since it takes longer to rise than regular yeast breads, so I thought I’d share the typical timeline needed to serve a loaf of artisan bread for dinner.
To have this sourdough artisan bread ready for an evening dinner:
- Feed your sourdough starter the night before you want to bake.
- Start the sourdough artisan bread recipe the next morning.
- Let the dough rise until early afternoon before baking and cooling in time for dinner.
Forgot to feed your starter? It happens to the best of us! If you find yourself in that situation, you can feed the starter right when you get up in the morning and let it sit until it is bubbly, usually a couple of hours, and then proceed with the recipe.
Made this way, the bread doesn’t have quite the optimum time to cool, so you’ll have a warmer loaf with a bit more squished crumb – but we’ve sure never minded.
Sourdough Artisan Bread FAQs
Yes, the second rise can happen in the fridge. Let the dough come to room temperature for about an hour before you start to shape and heat the pot.
You will have the best results with a dutch oven or some type of pot with a heavy lid. But if you don’t have one, here’s what you can do:
-After shaping the loaf on the parchment on the counter (or in a small skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.
–Creating Steam: To try and get the crust we all love, you’ll need to create some steam (that’s what the dutch oven does – it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.
–Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
These add-ins can be kneaded into the dough at step 2, after the first step of letting the dough sit for 15 minutes.
A Few of The Many Reader Raves
“Wanted to tell you your sourdough recipe was the best and easiest! It tasted great and I felt like I accomplished my dream of finally making sourdough!” -Stephanie
“Here’s another thank you for the simple recipe. I have been been struggling to find one that want so overwhelming; I don’t want to understand every minute detail of science….I just wanna bake some bread! This is the only recipe that I’ve had success with.” -Brittney
“Since I am new to sourdough, I was skeptical that this would work on my first try. It turned out fantastic.” -Helen
“Thank you for this awesome video! A friend gave me a jar of starter over a month ago and I was hesitant and unsure of how to proceed after watching other videos online. I made my first loaf ever last night and it was incredible. I really appreciate your video, it’s like you’re in my kitchen helping me along the way. All of your tips were super helpful and I now love making bread!” -Tracy
I hope you love this sourdough artisan bread as much as we do – if you make it, be sure to leave a recipe rating to let me know!
Want to save this?
Enter your email below and you’ll get it straight to your inbox. Plus you’ll get easy new recipes, gardening tips & more every week!
Easy Sourdough Artisan Bread Recipe
Equipment
- stand mixer or hand kneading
- 4-6 qt cast iron pot or baking stone/cookie sheet with steam bath
Ingredients
- 3+ cups (360-400 g) flour white whole wheat, whole wheat, unbleached, or a combo
- 1 ¼ cups (300 g) warm water*
- 3/4 cup (150 g) active sourdough starter 75%-100% hydration (I prefer 80-90%)
- 1 tablespoon (21 g) honey**
- 1 ½ teaspoons (9 g) salt or to taste
Instructions
- Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
- Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
- Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic or a damp towel and let rise for 3 hours, turning and folding the dough once or twice.
- Remove dough, turn and fold again with oiled hands, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough – add more oil to your hands if needed.
- After the second rise, place a square of parchment paper on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment. I often flour my fingers after setting on the parchment and use my fingers to push the edges under the loaf to get the shape I want and make it more compact. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.
- To Bake with a Dutch Oven: While the shaped dough is resting, set an empty enameled cast iron (or regular cast iron) dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
- When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
- Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
- To Bake without a Dutch Oven: After shaping the loaf on the parchment on the counter (or skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.Creating Steam: To try and get the crust we all love, you'll need to create some steam (that's what the dutch oven does – it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
- Remove to a wire rack to cool at least 30 minutes before cutting.
Notes
Nutrition
More Sourdough Recipes to Use Your Starter
Find recipes like no-knead sourdough focaccia, sourdough lemon loaf, soft sourdough bagels and much more on the sourdough recipes page here.
This recipe was originally published in 2012 – it’s been updated as recently as 2025.
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read our full disclaimer and advertising disclosure.
Can this be made in a cast iron skillet? I only have stainless steel Dutch ovens. But I have a great cast iron skillet.
Never mind I see you already answers this. Thank you! Looking forward to tomorrow morning.
Okay, great – hope you like it!
can i make this without a lid
…
i have one enamel pot..and a couple cast iron skillets….but i feel like the bread will rise above the side of the cast iron…
You can, but it’s the steam created from the lid that creates the good crust. It will just be a different crust.
Hi! Thinking of trying you’re recipe. I have my starter ready to go. Before I try, is the flour in recipe all purpose or bread flour? Having a hard time finding bread flour is it ok to use all purpose?
Yes, I use unbleached all purpose, but regular all purpose will work, too.
Hi!!
Since being stuck at home I decided to make my own starter. It if the fridge since yesterday which was the 6th day of my starter. I want to use my starter and do not want it to fail. Do I take my starter out tonight and feed it to use for bread tomorrow? I’m guessing I’m not to use cold starter. Is that correct?
Good for you! Yes, you are correct – you never want to use a cold starter for most recipes.
I do want to say that making bread with a new starter – especially one that was put into the fridge so soon – is probably not the best. For success, making things that don’t need as much rise is better – waffles, crackers, english muffins (I have recipes for these).
To be sure your starter is strong enough to rise bread, it needs to double in size in 6 hours or less after being fed. That’s the best test I’ve found to know if a starter is strong enough.
I want to make sure you have the best success, not to rain on your parade. 🙂
I went a little rogue because I don’t have a dutch oven and made two double recipes, one wheat and one white. I’m proofing the white overnight but I did the wheat on pizza stones, using parchment to transfer them and I put a bread pan of water in the bottom of the oven before I pre-heated it. I put the oven to 500 for the first 5 minutes, then down to 450 for 10 minutes and finished off at 350. They came out amazing. I can’t wait to see how the overnight proof does. I haven’t made sourdough in a while and I used to use a simple recipe that didn’t yield the best results. I had two huge pieces with butter tonight and the flavor was astounding. I also fed the starter evening the day before and again in the morning, although morning is relative to me these days. Thank you for the recipe, it’s a good one though i had to change it up to make up for my lack of a dutch oven.
And the bubbles!! I’ve never had em bubbling so much, they had a perfect sourdough crumb!
I’m so glad you had success with that method, Jenny! I think it’s a good recipe that could be baked in the oven regularly, it’s just the dutch oven is such and easy way to create that initial steam for the good crust. 🙂
A friend recommended this recipe to me as a good “beginner” sourdough recipe. I don’t have an enameled pot, but I do have a baking stone. Since the stone doesn’t have a lid, should I just bake it uncovered for the full time in the oven?
I’m glad to know that – I do think it is a good one. 🙂 Yes, that will work. If you can put a pan of water on the lowest rack or spray the dough with water right as you put it in, it will help some with creating the crust and mimicking the steam that the dutch oven creates.
Does the parchment paper go inside the dutch oven during the bake, or do you slide the dough off of the parchment paper? Thanks!
The parchment stays – it becomes the “handles” for getting the dough into the hot pot and helps to do it softly to not deflate the dough too much in transfer.
Any ideas on why it may not have risen? I left it for 3 hrs and it literally looks no different… ugh…
It’s probably your starter. How old is your starter? How strong is it? A starter needs to double it’s volume after feeding in 6 hours or less to be strong enough to raise bread. Until it’s that strong, use the discard to make things like waffles, crackers, and muffins. 🙂
It’s about 9 months old. Not sure how strong it is. It’s a liquid starter, not a dough starter. It gets bubbly like it’s supposed to after feeding but it has never grown in size. I have been able to successfully make pancakes, english muffins, and tortillas but bread seems to be an issue.
Mine is a liquid starter, too. I’ve had better success with a slightly less wet starter instead of the recommended 100% hydration (50% water- 50% flour ratio), I use about 3/4 cup water for every 1 cup flour. Then wait for it to double (use a container you can measure or use tape to measure) in 6 hours or less. Then you know it’s strong enough – try making bread and see what happens. 🙂
I tried this today, and the dough was extremely wet, so much so that I basically couldn’t handle it without making a huge mess. Plus, while it rose well on during the first 3 hour session, when I came to turn it and then put it on the parchment paper, it just created a puddle and didn’t rise or bake well. I added 1/2 cup more flour in the mixer, and added more on the parchment paper. What am I doing wrong?
Maybe your starter is wetter than mine, Nancy? Go ahead and add more flour to make it workable, but be careful as more flour could make it denser.
Hi! After the 2 hour send rise, do I let it sit on the parchment for 45 min while the cast iron pot heats up? So total rise time is 5 hours and 45 min? Or, do I have the cast iron pot already heated so that by the time the 2 hours is up I can immediately transfer the dough into the pot and bake?
Yes, after the second rise is done is when you shape it on the parchment. It’s sits while the pot heats up and then you use the parchment as “handles” to add the dough to the hot pot.
great, thanks! I did that and my bread turned out pretty great for the first try… No holes like i had hoped but hopefully that will happen as i get more experienced.
Great! And those may develop more as your starter strengthens, too!
I’m in the middle of the second proof. My dough is so dry… Any tips?
Hmm, not sure if you can do anything in the middle of the second rise. You could add more water in the kneading stage next time if you see it’s too dry. It may be your starter is dryer than mine.
Hi, I’m going to try your recipe for 1st attempt at making sourdough bread, but I don’t have a cast iron pot or Dutch oven. Can I use a stainless steel pot, with a metal cookie sheet? If so, do I still need to heat the pot in the oven for 40 min, before adding the dough? Is it better to bake the bread on the parchment lined cookie sheet with the pot inverted, or do I put the dough into the pot on top of the parchment, then cover with cookie sheet? Many thanks!
I haven’t tested any of this, Angel, so I’ll just give you my guess and you’ll have to try and see what works. 🙂 Since it’s the steam you want for the artisan crust, I would still heat the pot with the lid (you don’t have a lid? Is that why the cookie sheet?) and then use the parchment as a sling to set the dough in the hot pot (leaving it on the parchment).
If that doesn’t work (because there might not be enough seal with the cookie sheet to produce the steam), you can try the pre warmed cookie sheet, place the dough on the parchment on it, sprinkle the dough with water and invert the pot over top.
This recipe looks great! I’ve never made sourdough before but I was thinking of making some today since my starter seems ready. I don’t own a dutch over or baking stone. Would this still work with just a baking sheet/pan?
Yes, but your crust and rise may be affected. Do spray with water before putting it in the oven to help some steam or place a pan of water on the lower shelf as it’s heating up.
Hi Jami-
I first tried to make sourdough last summer, but failed several times, got discouraged, and took an 8 month break. Now that I have more time on my hands, I’ve resuscitated my starter and am ready to try again. My starter is stiffer than yours is—I add 1/2 cup flour and 1/4 cup water to 1/4 cup starter when feeding. I’m not sure how to adjust the water for this recipe—any suggestions? Would I add more water, or less ?
Thanks.
Yes, add a couple tablespoons of water to make up for the dryer starter. Also, is your starter doubling in 6 hours or less? If not, it’s not strong enough to raise bread yet. You can remove some (and make english muffins, crackers, waffles, or other low-rise recipe with it) and keep feeding until it doubles in that time. Then you’ll have better success!
Thanks for your prompt reply.
Yes it’s doubling quickly because I used warm water when I fed it; I think I should’ve used room temp water Mine than doubled in 3 hours 😬
Well, at least you know it’s strong!
Made this today and it was a hit! Both my 3- and 5-year-old asked for seconds (I might have snuck seconds or thirds too) 🙂
Yay!
Hi! My friends recipe I tried failed for me! It was SO complicated.
Yours sounds doable!
Do you by chance have weight in grams vs measurements?
That would be super helpful because of our area and moisture and flour, etc.
Thank you.
I’m going to try with measurements tomorrow and see but weights would be helpful.
I love the simplicity of this recipe, Sam, and hope you will, too! I will look into adding grams.
Should I stir my starter before measuring the 3/4 cups?
Yes. 🙂
If using a baking stone, how long do you bake since it can’t be covered?
You’ll probably need to bake it the same amount to fully cook the insides. Just check the last few minutes. If you have a roasting pan lid, you can put that over the loaf to try and replicate the steam from the cast iron pot.
Hi. I have a cast iron Dutch oven, not it is not enamel coated. Will this work?
Yes!
Great. I can’t seem to find a good sourdough recipe. I’m really having trouble with getting it to rise. I’ve struck out three times now. Trying yours tomorrow. Fed my starter today and will try your method in the am. Wish me luck!
Luck! 🙂
Can the final/2nd rise be done overnight in the fridge?
That should be fine, though you will need to bring it to room temperature before baking (so at least 45 minutes on the counter).
Im very new to using sourdough – Do I add all the ingredients to what I fed last night? Or do I take 3/4 cup out of what I fed last night and add that to the ingredients?
Good for you for taking this on – I hope you’ll grow to love it! Take the 3/4 cup out of what was fed and add that to your ingredients. That way you’ll have starter left to keep feeding and growing. Always save at least 1/4 cup to feed and keep your sourdough replenished.