Simple farmhouse baking for beginners
There’s something comforting about baking sourdough at home. Learning the slow rhythm of mixing and kneading, the best ways to proof and oh the smell of warm bread filling the kitchen.
For many of us embracing farmhouse living, cottagecore style and homesteading traditions, sourdough has become more than just bread — it’s a return to tradition and hits something deep; something from our grandmothers perhaps or our mothers? It's so rewarding.
Sourdough is bread made using a natural fermented starter instead of commercial yeast. The starter is simply flour and water combined, allowing wild yeast and beneficial bacteria to grow naturally over time. I chose a ready made kit from the Noosa Sourdough Co Starter Kit because I love the taste of their sourdough and had a base to work from.
If you want to learn how to start your own sourdough starter, read our blog post here.
You don’t need a lot of equipment to begin making sourdough, a few simple kitchen essentials are all it takes.
- A large glass jar or crock
- Plain flour or bread flour
- Filtered water
- A wooden spoon or dough scraper
- A tea towel or linen cover
- A mixing bowl
- A banneton basket (optional but helpful)
Many home bakers also love using rustic farmhouse kitchenware such as ceramic butter crocks, wooden utensils and linen tea towels to create a beautiful baking ritual at home. Shop our range of banneton baskets, dough scrapers and other sourdough making essentials.
Step 1: Mix Your Dough
Once your starter is active, you can make your first loaf. A simple beginner recipe includes:
- 500g bread flour
- 350g water
- 100g active starter
- 10g salt
Mix everything together until a shaggy dough forms and allow it to rest for around 30 minutes.
Step 2: Stretch and Fold
Rather than heavy kneading, sourdough uses gentle “stretch and fold” techniques to build structure. Over the next 2–3 hours:
- Stretch one side of the dough upward
- Fold it back over itself
- Rotate and repeat
This creates that beautiful airy texture sourdough is known for.
Step 3: Let Time Do the Work
Sourdough rewards patience. Allow the dough to rise slowly at room temperature before placing it into the fridge overnight. This slow fermentation develops flavour and texture naturally.
The next day, your dough is ready to bake.
Step 4: Bake Your First Loaf
Preheat your oven and Dutch oven or baking dish until very hot.Before baking:
- Score the top with a sharp blade or bread lame
- Bake covered first to trap steam
- Finish uncovered for a golden crust
The result? A crackling rustic loaf that looks straight from a farmhouse kitchen.