Guide to Sourdough Bread Using Cups, Ounces and Spoon Measurements

Sourdough bread has a magic all its own—the tangy flavor, the chewy texture, the golden crust that sings when you tap it. But if you’ve tried baking it before and ended up with flat loaves, dense middles, or starters that never seemed “alive,” you’re not alone.

Here’s the truth: sourdough isn’t just about skill—it’s about simplicity and patience. And for many bakers, the biggest barrier hasn’t been the process at all, but the measurements. Most recipes use grams and scales, leaving cup-and-ounce bakers feeling left out.

This guide is here to change that. Using cups and ounces, you can absolutely bake a beautiful, bakery-worthy loaf. Let’s walk through it together.

For Sourdough Starter

• Two straight-edged 16-ounce mason jars with lids. If you don't have mason jars, you can use the fancy type with a measurement guide that allows you to determine how your starter is growing.
• Something to stir the mixture in the jar; I use wooden chopsticks, but you can also use another narrow wooden or plastic stirring utensil that fits inside your jar.

For Baking Sourdough Bread

• Mixing bowl
• Mixing spoon
• Sharp knife
• Deep cast-iron Dutch oven baking pan
• Measuring cup
• Measuring spoon
• Optional Tools
• Banneton baskets for proving
• Lame for elaborate scoring bread for the artistic folks or a sharp knife for basic scoring.
• Bench scraper for portioning dough into parts and shaping a loaf
• A clean towel to cover the dough during the proving process.

Flour is the most essential ingredient. At least half of the flour should be whole grain, such as wheat or rye. Whole grain has more microorganisms, allowing for a much better start to your starter.

Salt of any type is acceptable; however, there is one vital thing you must know. Salt measurements vary depending on the type of salt you use. Coarse salts are measured differently from fine salts. 1 tsp of fine salt is the same as 1 1/4 tsp of coarse or kosher salt.

If you are someone who limits their salt intake, understanding is a crucial element to successful bread-making. You can restrict salt intake by 10% and still achieve a good loaf. I have included a reduced-sodium recipe below the original.

Water,  there is no need for fancy water. Tap water is fine if it is not heavily chlorinated, as it can prevent or reduce the growth of microorganisms. In such cases, filtered tap water is the best option or a good choice for those who want to err on the side of caution. Other than that, use room-temperature or lukewarm water.

The Starter - Using your 16 oz glass jar add

Time to Make Magic Happen

A sourdough starter is simply flour and water, left to ferment until it's full of wild yeast and healthy bacteria. You don't need fancy tools or metric scales—just a jar, a spoon, and patience. In about a week, you'll have a living, bubbling starter ready to bake with.

Ingredients

• ½ cup flour (2 oz) — all-purpose or whole wheat
• ¼ cup water (2 oz / 4 Tbsp) — room temperature, filtered if possible

Directions

Day 1

• In a clean glass jar or bowl, mix ½ cup of flour with ¼ cup of water until smooth.
• Scrape down the sides and loosely cover (a kitchen towel, coffee filter, or loose lid works).
• Let it sit at room temperature, away from direct sun, for 24 hours.

Day 2–6: Feeding Your Starter

• Each day, discard about half of the mixture (you can throw it away or save it for recipes like pancakes).
• Add another ½ cup of flour and ¼ cup of water. Stir until smooth, cover, and let it rest.
• By Day 3 or 4, you should start seeing bubbles and notice a tangy smell. This means the wild yeast is waking up!

Day 7: Ready to Bake

• When your starter doubles in size within 4–6 hours of feeding, smells pleasantly sour, and has a bubbly top, it's ready to use.
• To test, drop a spoonful in a glass of water. If it floats, your starter is strong and active.

Maintenance

• Keep your starter at room temperature if you bake often, feeding daily.
• If you bake once a week, store it in the fridge and feed it once before baking day to revive it.

👉 With just flour, water, and time, you've created the foundation for every sourdough loaf. And now, you can make it happen using simple cup and spoon measurements.

Step 1: Ingredients You'll Need

• 1 cup bubbly sourdough starter (use your starter when it is bubbly and has been fed within the last 4–8 hours)
• 1 ½ cups warm water (about room temperature, not hot)
• 4 cups bread flour (or all-purpose in a pinch)
• 2 teaspoons salt

That's it. Just four ingredients, measured in cups and spoons—the way most home cooks feel comfortable.

Step 2: Mix the Dough

1. In a large bowl, stir together the starter and water until the mixture becomes cloudy.
2. Add flour and salt. Mix to achieve a sticky dough.
3. Cover with a damp towel and let it rest for 30 minutes. (This rest is called "autolyse," and it helps your dough hydrate and relax before kneading.)

Step 3: Stretch and Fold

Instead of kneading for ages, sourdough loves a gentler approach:

• Every 30 minutes for the next 2 hours, uncover the dough and do a quick set of "stretch and folds."
• Grab the side of the dough furthest from you, pulling it upward to stretch, and then fold it toward you. Rotate the dough and repeat this process four times.
• Cover the bowl between folds.

This strengthens the dough while keeping the process low-stress.

Step 4: Let It Rise

After your folds, cover the bowl and let the dough rise at room temperature for 6–8 hours. It should roughly double in size and look airy with bubbles.

Tip: If your house is cool, this may take longer—don't worry. Sourdough works on its own schedule.

Step 5: Shape and Second Rise

1. Turn the dough out onto a lightly floured surface.
2. Gently shape it into a round ball or an oval.
3. Place it seam-side up in a floured towel-lined bowl or proofing basket.
4. Cover and let it rise for another 2–3 hours, or place it in the fridge overnight for even better flavor.

Step 6: Bake Your Loaf

1. Preheat your oven to 450°F with a Dutch oven (or heavy-lidded pot) inside.
2. When hot, carefully place your dough inside seam-side down. Score the top with a sharp knife.
3. Cover with the lid and bake for 20minutes.
4. Remove the lid and bake for an additional 20–25 minutes, until the crust is deep golden and crackly.

Let your loaf cool at least an hour before slicing—this sets the crumb and makes cutting easier.

Blister Crust

One of the hallmarks of artisan sourdough is a thin, glossy crust covered in tiny blisters. These aren’t just beautiful—they add a shattering crunch and depth of flavor. The secret? Moisture.

Here’s how to achieve it at home:

1. Proof in the Fridge - After shaping your dough, let it rise overnight in the refrigerator. Cold fermentation helps break down starches in the dough, which encourages blistering during baking.

2. Preheat Your Oven and Dutch Oven - Heat your oven to 450°F with your Dutch oven (or heavy-lidded pot) inside for at least 30 minutes. You want everything piping hot.

3. Misting the Dough - Just before you place the dough into the hot Dutch oven, lightly mist the surface of the dough with clean water using a spray bottle. Alternatively, you can dip your hand in water and gently flick droplets onto the dough.

4. Bake Covered First -  Place the dough in the hot pot, cover with the lid, and bake for 20 minutes. The steam created inside will keep the crust moist, allowing blisters to form.

5. Finish Uncovered - Remove the lid and bake for an additional 20–25 minutes, until the crust is deep golden brown.

6. Optional Extra Mist - For an even more blistering effect, give a very light mist after removing the lid, then continue baking uncovered.

Best flours for a light-textured sourdough — quick reference table

Below is a focused table listing flours that help produce a light, open crumb in sourdough when used correctly. For each flour, I note its key traits, how it affects crumb, flavor, and texture, and practical usage (including ideal substitution ratios and short hydration notes where relevant). I’ve excluded flours that are unsuitable as primary sourdough bases (e.g., pure whole-rye or pure einkorn) unless used in small percentages and with cautions below.

Flour Type Characteristics Effect on Bread (why it lightens crumb / what it changes)Recommended Usage (ratios, notes)

Bread flour (strong white), High protein (12–14%), strong gluten-forming; usually bleached or unbleached white wheat. Builds a strong gluten network → excellent oven spring and large, open crumb when properly hydrated and handled—the backbone for light loaves.

Primary flour: 60–100% of flour weight. Use 70–85% for a very open crumb with AP or 00 blended in. Higher hydration (75–82%+) yields larger pores/holes in your finished loaf.

High-protein all-purpose (AP, 11–12.5%). Moderate protein, more extensible than some bread flours; widely available. Has a softer crumb than very strong bread flour, with slightly less chew, and can produce a lighter mouthfeel when used in conjunction with strong starter management.

Blends: 20–50% with bread flour for a tender crumb and good spring. Works well 100% in lower-hydration loaves, but for a very open crumb, it is best paired with bread flour.

Tipo 00 (Italian ’00’ white) Finely milled, variable protein (8–13% depending on brand). Smooth texture. When protein is moderate, itgives silkier, slightly more extensible dough → can lead to more open, delicate crumb if combined with stronger flour. Alone, it may lack structure. Use 10–40% blended into a bread-flour base (e.g., 75% bread + 25% 00) to soften crumb and improve extensibility. Adjust hydration slightly up.

High-extraction / high-ash white White flour that retains more bran/germ particles than standard white; flavor richer but still mostly endosperm. Adds flavor and a bit of enzymatic activity with minimal weight penalty — can improve crust color and taste while maintaining a light crumb.

Use 10–30% in the mix for flavor/upgraded crumb without heaviness. Increases water absorption slightly.

White whole wheat (soft white) Whole-grain flour milled from white wheat — lighter color and milder flavor than red whole wheat; moderate protein. Gives whole-grain nutrition and mild nutty flavor while staying lighter than red whole wheat. Keeps the crumb more open than the equivalent % of red whole wheat.

Use 5–25% for light loaves (up to 30% if you prefer denser, heartier crumb). Increase hydration + autolyse time.

Red whole wheat (traditional whole wheat): Higher bran and germ, stronger flavor, more enzyme activity, and bran/particle size varies. It can make the crumb denser if used in large amounts because bran cuts gluten strands. In small quantities, it adds flavor and structural complexity without heavy density.

Use 5–20% for light sourdough. When using more than 20% compensation, consider higher hydration, longer autolyse, and extra folds. Consider sifting or fine milling to minimize the impact of bran.

Rye (light/medium) Low gluten; high enzyme (diastatic) activity; sticky and extensible, with characteristic tang and aroma.

Too much rye = dense crumb. In small percentages, rye increases moisture retention, tenderness, and flavor complexity without compromising crumb structure.

Use 5–15% (occasionally up to 20% with technique changes). Prefer light to medium rye flours and avoid using them as the sole base. Increase starter activity control and shorten the bulk fermentation if using more than 10%.

Spelt Ancient wheat; slightly lower gluten strength but very extensible; nutty-sweet flavor. Adds tenderness and a delicate, open crumb if kept under control—can give an airy texture, but with less chew and strength than modern wheat.

Use 10–25% of this blend with bread flour. Keep fermentation gentle (spelt ferments quickly) and avoid prolonged bulk fermentation to prevent collapse.

Semolina / Durum (fine grind) Coarser than standard wheat flours; higher protein but different gluten quality; yellowish color and wheaty aroma. Adds lightness and a slightly chewy, open crumb when used sparingly; contributes crisp crust and great flavor. Large amounts can yield coarse crumb.

Use 5–15% for flavor and a slightly firmer, open crumb. Best in blends (e.g., 85% white flour + 15% semolina).

Pastry/cake flour (low protein) Very low protein (6–9%); soft, fine-milled. Reduces chew and creates a very tender crumb. Too much makes the dough weak and the loaf prone to collapse, but small amounts soften the texture and enlarge the holes.

Use 5–10% as a tenderizer in blends. Do not use it as the main flour in sourdough. Increase handling gentleness and reduce overproofing.

Vital wheat gluten (additive, not a standalone flour) Concentrated gluten powder (70–85% protein). Strengthens weak doughs (e.g., high whole-grain recipes) — improves oven spring and open crumb while allowing higher % of whole grains.

Add 1–3% of total flour weight when using high whole-grain (>30%) or softer flours (spelt, 00) to regain structure. Mix into flour before hydrating.

Diastatic malt powder (barley malt): Enzyme-rich barley powder (not a wheat flour) that keeps active enzymes to feed yeast and improve browning. Improves fermentation, oven spring, and crust color—can encourage lighter crumb and better rise when used sparingly.

Use 0.5–2% of the flour weight (a minimal amount). Not a bulk flour—use only as a performance adjunct.

Suggested combinations and ideal ratios for light, open-crumb sourdoughs

• ** Classic open-crumb white:** 100% Bread flour (or 80% bread + 20% AP) — high hydration (75–82%) and long cold ferment.
• Tender, silky crumb:75% Bread flour + 25% Tipo 00 — slightly higher hydration, gentle handling for extensibility.
• Floral/aromatic loaf with bite:80% Bread flour + 10% Semolina + 10% White whole wheat — semolina adds chew and flavor without closing the crumb.
• Light whole-grain loaf:75–85% Bread flour + 10–20% White whole wheat + 1–2% vital gluten (if needed) — increase hydration and autolyse to compensate for bran.
• Flavor-forward hybrid:85% Bread flour + 10% Light rye + 5% Spelt — subtle rye tang and spelt sweetness while keeping crumb open. Keep rye ≤15%.
• Delicate pastry-style crumb:85–90% Bread flour + 5–10% Pastry flour — a tender crumb that maintains structure with a majority of strong flour.

Practical tips to keep crumb light (short checklist)

• Hydration: Higher hydration (75%+) favors a large, open crumb with strong flour. Increase slowly and build handling skill.
• Autolyse: 30–90 minutes (or longer for whole grain blends) helps gluten develop without overworking.
• Folding, not heavy kneading: gentle stretch-and-fold builds strength while preserving extensibility.
• Cold retard: long cold proof (overnight in fridge) improves flavor and strengthens dough for better oven spring.
• Limit heavy whole-grain & rye as primary: use them as additions, not the main flour, unless you accept a denser, heartier loaf.
• Use vital gluten sparingly when baking high-percent whole-grain loaves to keep them lighter.

Ingredients

• 1 cup active sourdough starter (as described in the first recipe)
• 1 ½ cups warm water
• 4 cups bread flour (or all-purpose)
• 1 teaspoon salt(instead of 2)

Directions

1. Mix the Dough

• Stir the starter and water together until the mixture becomes cloudy.
• Add flour and salt. Mix until it forms a sticky dough.
• Cover with a damp towel and let rest for 30 minutes.

2. Stretch & Fold

• Every 30 minutes for 2 hours, perform 4 "stretch-and-folds" around the bowl.
• Cover again after each set.

3. Bulk Rise

• Let the dough rise at room temperature for 6–8 hours, until doubled and airy.

4. Shape & Proof

• Shape into a round or oval.
• Place in a floured towel-lined bowl or proofing basket.
• Cover and let rise 2–3 hours, or refrigerate overnight.

5. Bake

• Preheat oven to 450°F with a Dutch oven inside.
• Place dough in hot pot, seam-side down. Score the top.
• Bake for 20 minutes covered, then 20–25 minutes uncovered, until golden brown.
• Cool at least 1 hour before slicing.

Salt Content in This Loaf

• With 1 teaspoon salt (~6 g) in the dough, a baked loaf weighing about 700–800 g will contain ~0.7–0.8% salt by weight (half the standard amount).
• Per slice (12 slices), that's about 0.5 g salt (~200 mg sodium).

👉 The bread will still rise and brown well. The flavor will be milder, but the sour tang from your starter helps make up for it.

Congratulations Bread Maker

If you've ever felt discouraged, remember this: sourdough isn't about perfection; it's about practice. Every loaf teaches you something new. And with cups and ounces instead of grams, you now have a recipe you can measure with confidence.

So feed your starter, roll up your sleeves, and bake again. Because this time, you've got everything you need to succeed.