Simple Sourdough Tips: How to Start Without the Overwhelm

Starting your sourdough journey can feel overwhelming. There are so many gadgets, terms, and techniques floating around—but I want to encourage you: you do not need a fancy setup to bake delicious bread. When I got started, I made it work with what I already had in my kitchen, and you can too!

Here are some of my favorite beginner tips, including what’s actually important and what you can skip (at least for now). I hope this helps you feel confident as you dive into the wonderful (and tasty!) world of sourdough. After all, Great Minds BAKE Alike.

You Don’t Need Fancy Tools

When I started, I used a tea towel in a serving bowl to proof my dough. It worked just fine! These days I use a banneton basket, which gives the loaf a more structured shape and those classic ridges—but it’s not essential. For your starter, any clean glass jar will do. I started with a recycled jar from my pantry. Now I use a wide-mouth pint jar because it’s easier to feed and clean, but use whatever you have!

Yes, You Can Bake Without a Dutch Oven

A cast-iron Dutch oven is a traditional go-to for sourdough baking because it traps steam, helping create a beautiful crust. I still use one, but I’ve also made great loaves in a regular loaf pan. Don’t let the lack of a Dutch oven stop you. There are lots of workarounds.

Use the Right Flour and Water

Two things do matter:

• Unbleached flour – I use both all-purpose and bread flour, depending on what I have on hand.

• Filtered water – I just use water from my Brita pitcher, but bottled water works too. Whatever you choose, make sure it’s room temperature. If mine is cold from the fridge, I microwave it for a few seconds.

Temperature Makes a Big Difference

Sourdough is all about fermentation—and wild yeast loves a cozy environment. If your dough is too cold, it will rise slowly (or not much at all). If it’s too hot, fermentation can move too fast or stress the yeast. During warmer, more humid months, everything speeds up. I’ve learned to adjust my proofing times and check the dough more often.

Use a Glass Bowl and Trust Your Senses

I like to use a glass bowl when fermenting my dough so I can watch the rise and look for bubbles along the sides. A little visual tip: if your dough jiggles like Jell-O, it’s likely ready for shaping. There’s definitely science behind all of this—but I often just go by feel. You’ll get better at reading the signs over time.

I also didn’t have a digital thermometer when I started, but it’s one tool I do recommend adding eventually. It helps ensure your bread is baked all the way through. I aim for an internal temp of about 205°F. Before using one, I sometimes overbaked out of caution.

Follow Other Bakers for Inspiration

One thing that’s helped me learn and stay inspired is following sourdough bakers on Instagram. I’ve picked up great tips, techniques, and ideas for flavor combinations just from watching Reels or reading comments. It’s also encouraging to see that no two loaves look exactly alike—and that’s okay!

Sourdough Discard is Gold!

Once you’re feeding your starter regularly, you’ll end up with discard—and trust me, you don’t want to waste it. There are so many great recipes that call for discard. Two of my favorites?

• Sourdough bagels – I haven’t made traditional bagels with a full sourdough rise yet, but discard bagels are easy and delicious. Just like bread, you can flavor them any way you want—cheddar and jalapeño, cinnamon raisin, everything seasoning… the possibilities are endless!

• Sourdough crackers – These are so addicting! You can add herbs, cheese, or just sea salt. They bake up crispy and flavorful, and they make the whole house smell amazing. Plus, they’re a fun way to use up discard without needing to plan hours ahead.

Experiment with Flavors

A plain sourdough loaf is still my favorite—but once you get the basics down, try some fun inclusions! Just mix them in gently when you’re shaping the dough. Some of my favorites:

• Lemon + white chocolate

• Apple, cinnamon & caramel

• Cheddar + green olives (or green chiles)

• Cinnamon raisin

• Lemon blueberry

There are specific recipes out there for each of these, but honestly, you can often just start with your go-to recipe and improvise.

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Final Thoughts: Keep It Simple, Enjoy the Process

Whether you’re baking in a loaf pan or a Dutch oven, shaping in a serving bowl or a banneton, the most important thing is this: just start. Every loaf teaches you something new. Trust your senses, keep experimenting, and most of all—have fun. Even when the bread isn’t perfect—or even pretty—it’s still mighty tasty. There’s something so satisfying about making things from scratch and sharing them with others—whether it’s a warm loaf of sourdough or a hand-stamped card. Just like I say in my craft room: Great Minds Ink Alike… and I think they bake alike, too!

Optional Starter Tool List for Beginners

Want a quick recap? Here’s what I’d recommend for getting started (most of which you probably already have!):

• Glass jar for your starter (recycled is fine!)

• Glass bowl for watching your dough rise

• Tea towel or clean cloth for covering dough

• Dutch oven or loaf pan

• Unbleached flour (all-purpose or bread flour)

• Filtered water (Brita or bottled, room temp)

• Parchment paper – I used this to transfer dough in and out of the Dutch oven when I was starting out

• Silicone sling – I use these now instead of parchment and love how easy they make it to lift the loaf in and out

• Digital thermometer (nice to have, but not essential)

• Silicone spatula or wooden spoon

Bonus: I now have two Dutch ovens so I can bake two loaves at once—perfect for sharing or stocking the freezer!

Ready to try baking your first loaf? Check out this post for the exact recipe I started with—it’s still my go-to base for all the delicious variations I make now.

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