Beginner’s Sourdough Loaf (50/50 Whole Wheat & White Flour)

Written By Katie Guerra

A simple, nourishing sourdough made with a balanced mix of whole wheat and white flour — hearty, high in fiber, and perfect for everyday baking.

Intro

If you’ve been wanting to bake your first sourdough loaf, this is the perfect place to start. This simple, flexible recipe uses a balanced mix of whole wheat and white flour for a loaf that’s both wholesome and delicious. The whole wheat adds extra fiber, protein, and depth of flavor, while the white flour keeps the texture light and balanced. Even better,

  • Why I love this: this recipe is forgiving — it doesn’t require perfection or fancy equipment. Whether you’re just learning or want a dependable everyday loaf, you’ll end up with a beautiful sourdough that tastes as good as it looks.
  • Serving suggestion: We now use this bread instead of bread from the store. So, we use it for sandwiches, serve it with our eggs at breakfast, as a side with a hearty bowl of soup, or toasted with some apple butter.

Ingredients

  • 1 cup starter
  • 1 cup whole wheat flour
  • 2 cups white flour
  • 1 1/4 cup water
  • 1 1/4 tsp salt

Instructions

1. Mix the Dough (No Salt Yet)

In a large bowl, combine 1 cup starter and 1¼ cups water. Mix well. Add 1 cup whole wheat flour, mix well. Add 2 cups of white flour - adding one cup at a time, mixing between each addition.
Stir until all flour is hydrated and no dry spots remain. The dough may be rough and sticky and that’s ok for this high hydration loaf.

2. Autolyse (Rest Without Salt)

Cover the bowl and let the dough rest for about 1 hour at room temperature.
This rest allows the flour to fully absorb water and start building gluten naturally, making the dough smoother and easier to handle.

3. Add Salt

Sprinkle 1¼ teaspoons fine sea salt (about 7 g) over the dough. Fold salt into dough with a wooden spoon or spatula. Work dough for about 2 minutes to ensure salt is even distributed. You’ll feel it tighten slightly as the salt strengthens the gluten.

4. Stretch and Folds

Every 30 minutes for the next 2 hours, perform a set of stretch and folds:

  • Wet your hands.

  • Gently lift one side of the dough, stretch it up, and fold it over.

  • Rotate the bowl ¼ turn and repeat until you’ve stretched all four sides.
    Cover and rest between sets.
    After the final round, the dough should feel smoother, stronger, and more elastic.

5. Bulk Fermentation (First Rise)

Cover the bowl and let the dough rise at room temperature until it roughly doubles in size and feels light and airy.
This usually takes 2–5 hours, depending on the temperature.

6. Shape Loaf

Gently turn the dough onto a lightly floured surface. Form the dough into a loaf by stretching it into a rectangle shape - approximately 11” x 8”. Fold the dough into thirds on the long edge, then roll the folded dough to form a ball. Using your hands tuck the edges under and work the dough into a tight ball.
Place seam-side up into a floured proofing basket or bowl lined with a floured towel.

7. Final Proof

You can:

  • Proof at room temperature for 1–2 hours, until puffy but still elastic.

  • Or cold-proof in the fridge for 8–16 hours or overnight. The cold method is more forgiving and enhances flavor.

8. Preheat and Bake

  • Place the Dutch oven in the oven and preheat to 425°F.

  • When ready to bake, gently transfer the dough seam-side down onto parchment paper or a silicone sling.

  • Score the top with a sharp knife or razor and place into the Dutch oven.

  • Bake for 18 minutes covered, then 18 minutes uncovered until deep golden brown and crisp.

Baking Note:
I’ve found that these baking times create a light, golden loaf with a slightly chewy crust — perfect for everyday slicing. If you prefer a crispier crust, extend the uncovered bake time by a few minutes until it reaches your desired texture.

9. Cool and Enjoy

Transfer the loaf to a cooling rack and let it rest for at least 1 hour before slicing.
This helps the crumb set and the flavor fully develop.

Nutrition (per serving)

  • Calories: 135
  • Fat: 0g
  • Carbs: 27g
  • Fiber: 3g
  • Protein: 4g
    *When made with 50:50 mix of almond flour and whole wheat flour
Katie Guerra
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