This no-measure sourdough bread teaches bakers to trust their instincts by combining starter, water, flour, and salt by feel rather than strict measurements. It's designed for a stress-free, intuitive baking experience that relies on visual and tactile cues.
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Pour your active sourdough starter into a large mixing bowl.
Add warmish water to the bowl.
Using a dough whisk, mix the starter and water together until combined.
Add flour to the bowl. The creator does not measure, so add enough to start forming a dough.
Mix with the dough whisk, adding more flour as needed, until a shaggy dough forms.
Generously season the dough with salt and mix until fully incorporated.
Cover the bowl and let the dough proof on the counter overnight.
The next morning, shape the dough and bake it. (This step is mentioned but not shown).
To feed your starter, scrape the small amount of remaining starter from the original jar into a clean jar.
Add a splash of water and stir to combine.
Add some flour and mix until it forms a thick paste.
Cover the jar and place it in the refrigerator until you're ready to bake again.
Cool completely, then store in a paper bag or cloth at room temperature for up to 3 days; slice and freeze for longer storage. Reheat wrapped foil in a 350°F oven for 10–15 minutes.
Dutch oven or covered baking vessel (for steam) · kitchen scale optional (this recipe avoids it, but useful for consistency once you master the feel)
Look for a shaggy, cohesive mass that comes together, then judge hydration by feel—the dough should be slightly sticky but manageable. Trust the texture and how it responds in your hands.
Yes, but it helps to have made sourdough once before so you recognize proper dough consistency. Start with an active, bubbly starter and adjust water gradually until the dough feels right.
Feed your starter 1–2 times before baking to ensure it's bubbly and doubling predictably. An inactive starter will produce flat, dense bread regardless of the method.
Watch for visual cues: bulk fermentation typically takes 4–8 hours depending on room temperature. The dough should increase noticeably in volume and show visible bubbles.
Yes. Adjust starter, water, and flour proportionally by eye and feel. A standard loaf uses roughly 1 part starter to 1.5 parts water to 4 parts flour as a baseline.
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