How to Make Sourdough Bread w/ a Marina del Rey Starter

My Sourdough Bread Recipe (a culmination): 

I am not a baking expert by any means and a bunch of YouTubers taught me all of this.  The hardest part, in my opinion, of making sourdough is getting the starter started.  Just stay diligent because it’s just a waiting game and seeing the natural progression is so cool… and the fact that it only takes two ingredients (water and flour) to make is kind of mind blowing.  A true sourdough loaf does not use commercial yeast packets!

What to buy/use:

  • 4 qt Dutch Oven (Costco had a great two pack)
  • Kitchen scale (purchased mine off ebay for $10.00)
  • Bread Flour (Costco mega bag)
  • Pint Glass (to make initial starter)
  • One Chopstick (to mix starter)
  • Mason Jar with glass lid to store  (remove rubber sealer ring)
  • Cooling rack

Step 1:

Create your own Starter (this will take a few weeks but is really easy and worth doing yourself instead of buying someone else’s):

  • Mix together 1/2 cup flour (whatever kind of flour you have on hand) with 1/2 cup of room temp water.   I switched around from Rye to Wheat to All-purpose to Bread Flour. 
  • Put into a pint glass and let it sit in your cabinet or where-ever you have a nice consistent temp and cover it with a coaster.  
  • Let it sit for 3 or 4 days and mix it together whenever you want to…. a liquid will start to appear on the surface of the mixture and it’s totally normal.  
  • Day 5 feed your mixture another 1/2 cup flour and 1/2 cup water and let sit for another day. 
  • Day 6 discard half of your mixture and reserve the other half.  Feed the half you kept with 1/2 flour and 1/2 cup water.  Mix together, put back in cabinet and cover.  
    • You should totally be seeing some activity at this point and it the consistency should be changing to a thicker slightly goopy feel.  
  • Day 7 – 10  Repeat the step above and I liked switching to a new pint glass to keep things clean. 
  • If it’s starting to go crazy and you don’t feel like feeding it… just put in the fridge and forget about it.  The cold temp will put it to sleep.
  • Switch to a larger mason jar once you get your starter going.   
    • Note:  whenever you use the starter just feed the leftover starter the same amount you used.  

Step 2:

Mix your first loaf of Bread:

  • Start this in the evening
  • Get a big bowl and measure out 150 grams of starter
  • Add 340 grams of water and mix the two together with a whisk.  
  • Add 567 grams of flour on top of the water/starter mixture
  • Make a little well in the flour and add 18 grams of kosher salt (not the regular table salt)
  • Take a spatula and mix together until all of the dry flour is gone
  • Knead with your hands for a few minutes to great a dough ball in the bowl
  • Cover bowl with a couple sheets of saran wrap, put a dishtowel over the bowl and set on your counter overnight.  
  • Super helpful video with recipe: 

Step 3:

Create Loaf for Baking: 

  • In the morning the dough ball should have grown!  Gingerly take out of the bowl and place on counter and do a bit of light kneading (push away and pull towards technique)
  • Use a bit of flour on the counter if too sticky.
  • Once you shape into a nice round ball, dust with flour and place into a lightly floured Dutch Oven, cover… and place inside your oven with the oven light on. 
  • Come back 4 hours later and see if it’s doubled in size.   If it has then we can start baking it!  If not, let it sit for another couple hours in the oven and check again.  

Step 3:

Baking your Loaf:

  • Take the Dutch Oven out of the oven and use a pair of scissors to make three cuts into the top of the dough ball.  This will help the steam escape while baking.  
  • Cover with the lid and place back into the cold oven.
  • Turn oven on to 425 degrees and set timer for 60 min.  Do not pre-heat!!
  • Once timer dings, open the oven and take the lid off of the Dutch Oven.  Let bake for another 10 min or until golden brown
    • This is like the big reveal and it’s surprising each time!!
  • Take out of the oven when beautiful and use a spatula or a flat knife to help release the bread from the Dutch Oven.  It may be little tricky but it will release.  
  • Put onto cooling rack and let sit for an hour.
  • Here are some of my loafs so far 🙂


Here’s where I learned about the cold oven baking method: 

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