How to Make a Small Sourdough Loaf - Easy Mini Bread!

Who says you can't enjoy the rich taste of artisan sourdough bread in a smaller, more manageable size? Meet your new go-to: the Small Sourdough Bread.

Perfect for small families or those craving fresh bread daily, this recipe packs all the flavor and texture you love in a delightful mini loaf.


– all-purpose flour – water – sourdough starter – salt

Start mixing: In a large bowl, combine water, salt, and sourdough starter. Mix thoroughly to ensure the starter is well dispersed in the water.


Add Flour: Introduce the flour to the bowl and mix. Expect the dough to be very sticky, which is normal at this stage.


Autolyse phase: Let the mixture rest for at least 30 minutes. This allows the flour to fully absorb the liquid, known as the autolyse process.


Begin bulk fermentation: After autolyse, the bulk fermentation starts. For the first two hours, perform 3 to 6 sets of stretch and folds or coil folds every 20 to 40 minutes.


Bulk ferment time: The duration of the bulk ferment depends on your kitchen's temperature. Typically, with a slightly larger amount of starter, it lasts about 6 to 9 hours at room temperature.


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