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Home » Recipes » Sourdough & Sourdough Discard

Sourdough Bread Without a Scale

Published: May 10, 2023 · Modified: Jan 31, 2024 by Audrey · This post may contain affiliate links

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Text that says Beginner's sourdough bread. Above the text are slices of sourdough bread below is a loaf of sourdough bread.

This sourdough bread without a scale is perfect for beginner sourdough bakers. This recipe is easy to follow and great if you’re just getting started on your sourdough journey.

Three sourdough bread slices on top of each other.

Disclaimer: Please note that this post contains affiliate links. I may earn a small commission if you make a purchase or sign up for a service at no extra cost to you.

First of all, I know bakers reading this are raising their pitchforks. What do you mean don’t weigh your ingredients?! I do want to clarify that weighing your ingredients is the most accurate way to make sourdough. BUT if you are new to sourdough baking, you may not be fully invested in equipment like a scale yet.

A loaf of sourdough bread dusted with flour.

This is an easy beginner sourdough recipe that anyone can follow. Some of my family’s other favorite sourdough recipes are these sourdough discard oatmeal cookies and basil sourdough bread.

Jump to:
  • 💭 Why you’ll love this recipe
  • 🧂Ingredients needed
  • 🥖 Variations
  • 🔪 Equipment needed
  • ⏲️ Recipe instructions (step by step guide)
  • 👩🏻‍🍳 Tips
  • Recipe FAQs
  • Sourdough Bread Without a Scale

💭 Why you’ll love this recipe

This is an easy sourdough recipe for beginners who don’t have a scale yet.

🧂Ingredients needed

The ingredients needed to make sourdough bread without a scale.

For this recipe, you will need:

  • Active sourdough starter: You will need a strong, active sourdough starter that has been fed. If you haven’t made sourdough before then be sure to check out how to make sourdough starter with blueberries.
  • Warm water: If possible, use filtered water.
  • Salt: You can use finely ground sea salt or regular salt.
  • Bread flour: Use a high quality brand of bread flour. I prefer King Arthur’s bread flour or my local grocery store’s baker’s bread flour. Be sure to measure your flour accurately. Fluff your flour then level it off with a butter knife.

🥖 Variations

Try adding some nuts or sesame seeds on top of your loaf.

🔪 Equipment needed

You will need a Dutch oven for this recipe. I recommend getting a cast iron Dutch oven or dedicating one to your sourdough baking. Sourdough usually needs to be baked at 450 to 500 degrees which will cause wear and tear to enamel Dutch ovens.

⏲️ Recipe instructions (step by step guide)

A collage with four steps labeled 1 through 4 on how to make sourdough bread without a scale.

In a glass or metal bowl, combine the active starter with the water. Mix together until well combined (image 1).

Next add in the bread flour and salt. Mix with a large spoon or by hand until well combined (image 2).

Cover with a damp tea towel and let rest for one hour (image 3).

Next, uncover your dough and stretch it. I like to run my hands under the sink and do this with wet fingers to make it easy. Stretch about six folds. Shape back into a round or oval shape then cover. Let it rise for 6 to 8 hours (image 4).

A collage with two steps labeled 5 and 6 on how to make sourdough bread without a scale.

Once the dough has risen (image 5), lightly shape and score it. Dust the top with a little bread flour (image 6).

Preheat your oven to 500 degrees. You can sprinkle corn meal under your loaf or you can also line your dutch oven with several sheets of parchment paper. If using parchment paper, make sure it is rated for high temperature use.

Bake for 15 minutes at 500 degrees with the Dutch oven lid on. Carefully remove the lid and reduce the heat down to 450 degrees. Bake for 25 more minutes.

👩🏻‍🍳 Tips

  • Make sure your oven is fully preheated to 500 degrees before baking your bread.
  • Using a scale gives you the most accurate amounts so without one be sure you take time to measure your flour correctly. Fluff your flour with a spoon then add it to your measuring cup. Level it off with a butter knife. Do not scoop directly from the canister or flour bag as it’ll pack too much flour in your cup.

Recipe FAQs

How do I store leftover bread?

Store leftover bread at room temperature in a paper bag or in a plastic food storage bag (such as Ziplock).

Can I freeze sourdough bread?

You can double wrap your sourdough bread in plastic food storage wrap or aluminum foil and freeze for up to two months as well.

What is the secret to good sourdough bread?

Make sure your starter is fed and very strong before using it to bake with.

What is the best flour for sourdough bread?

Bread flour is the best for baking sourdough. The high protein will help build the bread’s gluten structure.

Other sourdough recipes:

  • A loaf of sourdough bread on a wooden tray.
    Basil Sourdough Bread
  • cinnamon sourdough muffin
    Cinnamon Sourdough Muffins
  • A loaf of Everything Bagel Sourdough bread on a wooden tray.
    Everything Bagel Sourdough Bread
  • sourdough discard peanut butter cookie
    Sourdough Discard Peanut Butter Cookies
  • sourdough lemon loaf on a white plate with a tea towel
    Sourdough Lemon Loaf
  • Sourdough Apple Cake slices with an apple and cinnamon sticks
    Sourdough Apple Cake
  • sourdough discard oatmeal cookies stacked
    Sourdough Discard Oatmeal Cookies
  • Sourdough Discard Coffee Cake
    Sourdough Discard Coffee Cake

If you tried this Sourdough Bread Without a Scale or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!

A loaf of sourdough bread dusted with flour.

Sourdough Bread Without a Scale

Audrey
This sourdough bread without a scale is perfect for beginner sourdough bakers. This recipe is easy to follow and great if you're just getting started on your sourdough journey.
4.97 from 27 votes
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Prep Time 8 hours hrs
Cook Time 40 minutes mins
Total Time 8 hours hrs 40 minutes mins
Course Bread
Cuisine American
Servings 8 slices (1 loaf)
Calories 240 kcal

Equipment

  • Dutch oven see notes

Ingredients
  

  • 1 ⅓ cup warm water
  • ½ cup active sourdough starter
  • 4 cups bread flour plus 2 tablespoons
  • 1 ½ teaspoons salt

Instructions
 

For the dough

  • In a glass or metal bowl, combine the active starter with the water. Mix together until well combined.
  • Next add in the bread flour and salt. Mix with a large spoon or by hand until well combined.
  • Cover with a damp tea towel and let rest for one hour.
  • Next, uncover your dough and stretch it. I like to run my hands under the sink and do this with wet fingers to make it easy. Stretch about six folds. Shape back into a round or oval shape then cover. Let it rise for 6 to 8 hours.
  • Once the dough has risen, lightly shape and score it. Dust the top with a little bread flour (about a tablespoon or two).

To bake

  • Preheat your oven to 500 degrees. You can sprinkle corn meal under your loaf or you can use parchment paper (make sure it is high temperature rated).
  • Bake for 15 minutes at 500 degrees with the Dutch oven lid on. Carefully remove the lid and reduce the heat down to 450 degrees. Bake for 25 more minutes.

Notes

Nutritional information is an estimate only.
Using a scale gives you the most accurate amounts so without one be sure you take time to measure your flour correctly. Fluff your flour with a spoon then add it to your measuring cup. Level it off with a butter knife. Do not scoop directly from the canister or flour bag, it will pack too much flour into your cup.
This recipe was tested in a 72 degree kitchen. If your kitchen/home is colder it may take longer for your dough to rise.
Make sure if using parchment paper that it is rated for high temperature baking.
Store leftover bread at room temperature in a paper bag or in a plastic food storage bag (such as Ziplock). You can double wrap the bread in plastic food storage wrap or aluminum foil and freeze for up to two months as well.
An important note about Dutch ovens: High temperature baking can effect the look of enamel Dutch ovens. You can see in the step by step images how worn my Dutch oven is. I recommend having a Dutch oven just for sourdough baking or investing in a cast iron one.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 48gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 438mgPotassium: 63mgFiber: 2gSugar: 0.2gVitamin A: 1IUCalcium: 10mgIron: 1mg
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Comments

  1. Carla says

    April 07, 2025 at 8:45 pm

    5 stars
    Audrey Thank you so much for this recipe! I used my old Emile Henry ceramic Dutch oven and it worked beautifully with cornmeal under the dough (because my parchment paper wasn’t rated at that high a temperature-thank you for that tip) Used KA bread flour. I was worried at the looseness of the dough and pretty certain I was going to get a cracker, but the oven spring was amazing and I was so pleased-I have already shared this recipe! Again many thanks!

    Reply
    • Audrey says

      April 08, 2025 at 11:01 am

      Carla, I’m so glad you liked it! Happy baking 🙂

      Reply
  2. Jackie S says

    December 31, 2024 at 10:15 pm

    4 stars
    This was my first bout with sourdough and this recipe was super easy and provided helpful notes! Will definitely use this recipe again!

    Reply
  3. Julia says

    October 20, 2024 at 2:17 pm

    Can you let the dough rise overnight and be the next day?

    Reply
    • Audrey says

      October 21, 2024 at 1:25 pm

      Yes, I do that all the time. You can let it rise overnight then bake in the morning.

      Reply
4.97 from 27 votes (25 ratings without comment)

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Hi, I'm Audrey!

I’m a busy mom who loves to cook, bake, and craft with her kids. Here, you will find tons of recipes like easy weeknight dinners, copycat recipes, cookies, as well as lots of fun craft ideas for kids.

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