by: Mai LINH, baker & owner of sunday crumbs co.
The Sunday Crumbs Journal
My Go-To Everyday Sourdough Recipe
written by:
Mai Linh
My Go-To Everyday Sourdough Recipe
If you’ve ever wondered what sourdough recipe I bake week after week in my microbakery, this is it.
After countless test loaves, small adjustments, and hundreds of loaves baked for Sunday Crumbs Co., this has become my go-to recipe. It’s the one I rely on every single bake day because it’s simple, dependable, and consistently produces beautiful results.
I love this recipe because it lets the sourdough do the talking. The crust bakes up beautifully crisp, the crumb is light and open, and the flavor has that perfect balance of mild tang and natural sweetness from a long fermentation.
It’s also incredibly versatile. This loaf is just as delicious with butter and jam for breakfast as it is holding together the ultimate grilled cheese or a hearty sandwich for lunch.
If you’re just getting started with sourdough, I truly believe this is a wonderful place to begin. It’s forgiving, reliable, and serves as the foundation for nearly all of the flavored loaves I bake and share here on the blog.
Why You’ll Love This Recipe
- The exact recipe I use in my microbakery
- Soft, open crumb with a crisp golden crust
- Balanced sourdough flavor with a delicious tang
- Perfect for both sweet and savory toppings
- Great for beginner and experienced bakers alike
Everyday Sourdough Recipe
Ingredients
- 453 g AP Flour
- 24 g Rye Flour
- 324 g Water
- 95 g Active Sourdough Starter 100% hydration
- 10 g Salt
Instructions
Mix the Dough
- In a large bowl, combine the flour, water, and active sourdough starter until no dry flour remains.
- Cover and let the dough rest for 30 minutes.
- Add the Salt
- Sprinkle the salt over the dough and mix until fully incorporated.
- Over the next 2 hours, perform 3 to 4 sets of stretch and folds or coil folds every 30 minutes.
Bulk Ferment
- Continue fermenting until the dough has increased in volume by approximately 80 to 90%, depending on your dough temperature.
Shape
- Turn the dough onto a lightly floured work surface and gently pre-shape it into a round.
- Allow it to rest for 20 minutes before completing the final shape and placing it seam-side up into a floured banneton.
Cold Proof
- Cover and refrigerate for 12 to 16 hours.
Bake
- Bake in a preheated Dutch oven or covered baking vessel at 475°F (246°C).
- Bake covered for 30 minutes
- Remove the lid and bake for an additional 20 minutes, or until the crust is a deep golden brown.
- Allow the loaf to cool completely before slicing.
Notes
My Favorite Ways to Enjoy It
This loaf is truly an everyday bread. It pairs with just about everything and never lasts long in our house.
Toast with Butter & Jam
Sometimes the simplest breakfasts are the best. A warm slice with salted butter and your favorite homemade jam is hard to beat.
Avocado Toast
Top with mashed avocado, flaky sea salt, cracked black pepper, and a fried egg for an easy, satisfying breakfast.
Grilled Cheese
The sturdy crust and soft crumb make this loaf perfect for grilled cheese. Pair it with tomato soup for a classic comfort meal.
Sandwiches
This is my everyday sandwich bread. It works beautifully for:
- Turkey and avocado
- BLTs
- Chicken salad
- Roast beef
- Ham and Swiss
- Peanut butter and jelly
Other Favorite Pairings
- Butter and flaky sea salt
- Honey
- Cream cheese
- Olive oil and balsamic vinegar
- Bruschetta
- Soup and salad
- Charcuterie boards
Baker’s Tips
- Rye flour isn’t required, but I love the extra depth of flavor it brings to the loaf.
- Don’t rush your bulk fermentation. Waiting until the dough has risen about 80 to 90% makes a huge difference in the final crumb.
- Let the loaf cool completely before slicing to prevent a gummy interior.
- This recipe freezes beautifully. I often slice an entire loaf before freezing so individual slices can go straight into the toaster.
Final Thoughts
If someone asked me for just one sourdough recipe to bake over and over again, this would be it.
It’s the same recipe I use every week in my Colorado microbakery, and it’s become the foundation for so many of the seasonal loaves you’ll find here on the blog. It’s reliable, versatile, and one I know I can count on, whether I’m baking one loaf for my family or dozens for a Sunday pickup.
I hope this recipe becomes a favorite in your kitchen, too. There’s nothing quite like pulling a fresh loaf of sourdough from the oven and sharing it with the people you love.
If you bake this recipe, I’d love to see it! Tag @SundayCrumbsCo on Instagram or TikTok so I can follow along with your sourdough journey.
Happy baking,
Mai
Sunday Crumbs Co.
Hi, I’m Mai! I run a Colorado microbakery and love sharing the sourdough recipes, baking techniques, and kitchen tips I use every week.
