Uploaded May 2026 | Updated September 2026, 10 hours ago
Learn the easiest way to make sourdough bread at home using the 1-2-3 method — a simple ratio of 1 part starter, 2 parts water, and 3 parts flour. No complicated formulas, no guesswork. Just a reliable, repeatable process that gives you a beautiful loaf with a soft, airy crumb and a crisp, golden crust — every single time.
Whether you're a complete beginner or looking to simplify your sourdough routine, this method teaches you how to truly understand your dough and build confidence in the kitchen.
📋 Ingredients:
For the starter:
20g sourdough starter
70g water
70g flour
For the dough:
300g filtered water
150g active sourdough starter
400g all-purpose flour (11% protein)
25g whole wheat flour
25g rye flour
10g kosher salt + splash of water
🌡️ Baking:
Covered: 500°F (260°C) for 20 minutes
Uncovered: 475°F (245°C) for 20 minutes
💡 Tips for Success:
✔ Use your starter at peak activity — bubbly and doubled in size
✔ Watch the dough, not the clock — texture matters more than timing
✔ Don't skip the gluten window test before bulk fermentation
✔ Cold fermentation can go 8–16 hours — work it around your schedule
✔ Always let the bread cool at least 30 minutes before slicing
🔔 If this video helped you, please like and subscribe — it truly supports the channel and helps more home bakers find this recipe!
Drop a comment below and let me know how your loaf turned out, or ask any questions along the way. I read every comment.
Bread Dutch Oven: amzn.to/3W9dWL3
Sourdough Starter Jar: amzn.to/4pkJGbQ
Danish Dough Whisk: amzn.to/4g8wsKE
Classic Dutch Oven: amzn.to/3C50GQT
Glass bowls: amzn.to/424rgE6
Proofing Basket and Razor: amzn.to/4aqERYR
Flour Duster: amzn.to/3BWeHAh
Kitchen Towels: amzn.to/4h7tKWQ
Round Cutting Board: amzn.to/408hEFR
Smart oven: amzn.to/40tu5NN
Timer: amzn.to/4jeTm5K
Silicone Bowl Scraper: amzn.to/40jReBf
Sourdough Home: amzn.to/3WiXdF5
0:00 – Introduction & the 1-2-3 ratio explained
0:34 – Feeding your sourdough starter (night before)
1:08 – Mixing the dough
2:22 – Adding salt & gluten development
3:48 – Bulk fermentation & coil folds
4:49 – Pre-shape & bench rest
5:55 – Final shaping & banneton
7:29 – Cold fermentation (fridge proof)
7:42 – The next day: preheating oven & scoring
8:44 – Baking & final result
#sourdough #sourdoughbread #breadbaking #123method #homemadebread #sourdoughrecipe #breadrecipe #beginnersourdough #artisanbread #castironbaking
Learn the easiest way to make sourdough bread at home using the 1-2-3 method — a simple ratio of 1 part starter, 2 parts water, and 3 parts flour. No complicated formulas, no guesswork. Just a reliable, repeatable process that gives you a beautiful loaf with a soft, airy crumb and a crisp, golden crust — every single time.
Whether you're a complete beginner or looking to simplify your sourdough routine, this method teaches you how to truly understand your dough and build confidence in the kitchen.
📋 Ingredients:
For the starter:
20g sourdough starter
70g water
70g flour
For the dough:
300g filtered water
150g active sourdough starter
400g all-purpose flour (11% protein)
25g whole wheat flour
25g rye flour
10g kosher salt + splash of water
🌡️ Baking:
Covered: 500°F (260°C) for 20 minutes
Uncovered: 475°F (245°C) for 20 minutes
💡 Tips for Success:
✔ Use your starter at peak activity — bubbly and doubled in size
✔ Watch the dough, not the clock — texture matters more than timing
✔ Don't skip the gluten window test before bulk fermentation
✔ Cold fermentation can go 8–16 hours — work it around your schedule
✔ Always let the bread cool at least 30 minutes before slicing
🔔 If this video helped you, please like and subscribe — it truly supports the channel and helps more home bakers find this recipe!
Drop a comment below and let me know how your loaf turned out, or ask any questions along the way. I read every comment.
Bread Dutch Oven: amzn.to/3W9dWL3
Sourdough Starter Jar: amzn.to/4pkJGbQ
Danish Dough Whisk: amzn.to/4g8wsKE
Classic Dutch Oven: amzn.to/3C50GQT
Glass bowls: amzn.to/424rgE6
Proofing Basket and Razor: amzn.to/4aqERYR
Flour Duster: amzn.to/3BWeHAh
Kitchen Towels: amzn.to/4h7tKWQ
Round Cutting Board: amzn.to/408hEFR
Smart oven: amzn.to/40tu5NN
Timer: amzn.to/4jeTm5K
Silicone Bowl Scraper: amzn.to/40jReBf
Sourdough Home: amzn.to/3WiXdF5
0:00 – Introduction & the 1-2-3 ratio explained
0:34 – Feeding your sourdough starter (night before)
1:08 – Mixing the dough
2:22 – Adding salt & gluten development
3:48 – Bulk fermentation & coil folds
4:49 – Pre-shape & bench rest
5:55 – Final shaping & banneton
7:29 – Cold fermentation (fridge proof)
7:42 – The next day: preheating oven & scoring
8:44 – Baking & final result
#sourdough #sourdoughbread #breadbaking #123method #homemadebread #sourdoughrecipe #breadrecipe #beginnersourdough #artisanbread #castironbaking
