Why Bake Sourdough Bread at Home?
There’s something incredibly satisfying about slicing into a crusty loaf of sourdough that you made from scratch. For budget-conscious home cooks and families, baking sourdough is more than a culinary experiment—it’s a smart, sustainable way to feed your family healthy, delicious bread for pennies on the dollar.
Store-bought sourdough often runs $5–$8 per loaf, and let’s be honest—it rarely tastes like true fermented sourdough. Once you learn this process (yes, this one actually works!), you’ll never go back. Plus, your house will smell like a bakery.
Let’s walk through the full process, from flour to fresh-baked loaf, with helpful tips to keep it frugal every step of the way.
🧾 Ingredients (for Two Full-Sized Loaves)
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200g sourdough starter (active and bubbly)
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700g water (filtered or tap that’s been left out overnight)
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1,000g all-purpose or bread flour
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20g salt
Frugal Tip:
Use unbleached all-purpose flour for a budget-friendly option—bread flour is nice but not required!
🔧 Tools You’ll Need
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Mixing bowl
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Kitchen scale (essential for accuracy!)
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Clean towel or plastic wrap
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Bench scraper (optional but helpful)
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Dutch oven or cast iron combo cooker
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Sharp knife or bread lame
🍞 Step-by-Step Instructions (With Frugal Tips!)
Step 1: Mix and Rest
Mix the starter, water, and flour in a large bowl until there are no dry spots. Let the dough rest for 1 hour (this is called the autolyse).
Frugal Tip:
Skip fancy mixers—your hands are the best tools here, and the rest period does the work for you!
Step 2: Stretch & Folds (x2)
With wet hands, gently stretch and fold the dough from one side to the other. Do this twice, 30 minutes apart.
Frugal Tip:
Use a reusable damp kitchen towel instead of plastic wrap to cover the bowl—eco-friendly and free!
Step 3: Coil & Folds (x2)
Lift and fold the dough under itself from all four sides. Do this twice, 30 minutes apart again. You’ll start to see strength and bounce.
Frugal Tip:
Use a clear glass bowl for bulk fermentation—you can monitor the rise without buying a proofing container.
Step 4: Bulk Fermentation
Let the dough rise until about doubled in size. This usually takes 4–6 hours depending on temperature.
Frugal Tip:
Warm your oven for 1 minute, then turn it off and place your dough inside to help it rise faster in cooler homes—no need to buy a proofing box!
Step 5: Pre-Shape and Rest
Turn the dough out, divide it in two, and gently shape into rounds. Let rest for 5 minutes.
Frugal Tip:
Dust your surface with flour from a reused spice shaker or mesh strainer instead of buying a specialty flour duster.
Step 6: Final Shape and Stitch
Shape again, using a push-and-pull motion to build tension. Let rest another 5 minutes, then “stitch” by folding the edges into the center like a letter—this strengthens the loaf.
Frugal Tip:
Use a damp dishcloth to help grip your countertop and keep the dough from sliding.
Step 7: Cold Proof
Place the dough in a floured banneton or bowl lined with a clean towel. Cover and place in the fridge overnight (or at least a few hours).
Frugal Tip:
Repurpose old colanders or bowls instead of buying proofing baskets—just line with a tea towel and dust with flour.
Step 8: Score the Dough
Use a razor-sharp knife or bread lame to score the top. This helps the bread rise and look beautiful.
Frugal Tip:
A clean, sharp razor blade does the job perfectly—no need to buy a specialty bread lame.
Step 9: Bake
Preheat your Dutch oven at 450°F for 30 minutes. Bake the loaf covered at 450°F for 30 minutes, then uncovered at 425°F for 10 minutes until golden and crisp.
Frugal Tip:
Dutch ovens can be pricey, but they last a lifetime. Find deals at thrift stores or buy secondhand online.
Step 10: Cool Completely
Let the bread cool on a wire rack for at least 1 hour before slicing.
Frugal Tip:
Avoid slicing hot—it ruins the texture and causes steam loss. Cooling saves the quality (and stops waste from gummy loaves).
Step 11: Enjoy Every Crusty Bite
You’ve earned it! Serve with butter, turn it into grilled cheese, or freeze one loaf for later.
Frugal Tip:
One batch = two full loaves. That’s about $1.00 per loaf compared to $6+ store-bought. You’ll save hundreds per year if you bake weekly.
💡 Final Thoughts & Real-Life Value
Baking sourdough at home teaches patience, saves money, and delivers some of the best bread you’ll ever eat. Whether you’re feeding a family or just feeding your curiosity, this method is beginner-friendly and tested to actually work—no mystery steps or confusing hydration math.
Estimated Savings:
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Store-bought artisan bread: $5–$8 per loaf
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Homemade cost: ~$1 per loaf
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Annual savings (2 loaves/week): $624–$728
✅ Try It and Share the Love!
Ready to bake? Bookmark this post, give the recipe a try, and tag your first beautiful loaf on social media with #CheapPeoplesClub. Have questions or want to share your results? Drop a comment below—we’d love to hear from you!
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