Learn Sourdough | Guides, Recipes & Help | ERNEY

Fresh artisan sourdough loaf

Everything you need to bake real sourdough at home — free, in one place.

🍞 Start Here

How to Activate Your ERNEY Starter — the official step-by-step instructions for every starter type.
Starter Guide: Videos & Baking Tips — watch the process before you begin.
Beginner Sourdough Guide — the basics, explained calmly.
Activation, Step by Step — the full walkthrough with timings.

📖 Recipe Library

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Troubleshooting: 7 Common Problems, Solved
Sourdough FAQ — quick answers to the most common questions.
Free Live Q&A with Chef Efrat — join a live session and ask anything.
Contact Us — stuck mid-bake? Write to us.

👩‍🍳 Go Deeper

Workshops & Live Classes — learn hands-on, online or in Arizona.
All Guides — every how-to on the blog.
Chef Efrat’s Story — why ERNEY exists.

Ready to bake? Get your ERNEY sourdough starter →

Simple Sourdough Bread Recipe (68% Hydration)

Create delicious, homemade sourdough bread with this straightforward recipe, perfect for beginners and seasoned bakers alike. With just four ingredients, you’ll enjoy a flavorful loaf with a beautifully crisp crust and soft interior.

Ingredients:

285g water
10g salt
150g active sourdough starter (at its peak)
450g flour
Instructions:

Mix: Combine all the ingredients (water, salt, sourdough starter, and flour) in a large bowl. Mix until all the flour is fully incorporated into the dough. Cover and let it rest for 30 minutes (autolyse).

Knead/Stretch and Fold: Perform 3-4 sets of stretch-and-folds, spaced 30 minutes apart. This process helps build the gluten structure and strengthens the dough.

Shape: After the final stretch and fold, gently shape the dough into a round or oval loaf.

Proof: Transfer the shaped dough to a proofing bowl or basket dusted with rice flour to prevent sticking. Cover and refrigerate for a slow proof of 12-48 hours. This cold fermentation enhances flavor and improves the dough’s workability.

Bake: Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. Carefully transfer the dough to the preheated Dutch oven, score the top, and bake with the lid on for 20 minutes. Then, remove the lid and bake for another 20-25 minutes until the crust is golden brown.

Cool: Allow the bread to cool completely before slicing to let the crumb set properly.

Enjoy the rich flavor and texture of your homemade sourdough bread!