If you’ve ever pulled a loaf of sourdough out of the oven only to find it dense, flat, or bland, you’re not alone. When I first started baking, I thought sourdough required a long list of special ingredients or complicated steps. But then I discovered something surprising: the secret wasn’t adding more to my bread—it was learning how to master the three basic ingredients.
That’s right: just flour, water, and salt.
Sounds simple, doesn’t it? But once I learned to respect these three ingredients and use them the right way, my loaves transformed.
Here’s how this
3-ingredient trick can change your sourdough too.
1. Flour: Choose Quality Over Quantity 🌾
Not all flour is created equal. The difference between all-purpose flour and unbleached bread flour is dramatic. Bread flour has a higher protein content, which builds stronger gluten networks. This means:
- Better rise
- A chewier texture
- Loaves that hold their shape instead of spreading flat
Tip: If you want to take it a step further, try blending in whole wheat or rye flour for deeper flavor and extra nutrition.
2. Water: The Often-Forgotten Ingredient đź’§
Water may seem like the simplest part of the recipe, but it can make or break your sourdough. Chlorine and additives in tap water can harm your starter and slow fermentation.
The fix? Use filtered or spring water. Once I switched, my starter came alive and my loaves developed that airy, open crumb I had been chasing for months.
3. Salt: The Flavor Maker 🧂
Salt isn’t just for taste—it strengthens gluten and helps control fermentation. The key is choosing a salt that adds minerals without harshness. Refined table salt can leave your bread flat in flavor. Instead, use sea salt or pink Himalayan salt.
The difference in taste is incredible: rich, earthy, and balanced.
The Secret: Ratios + Patience
The real trick isn’t adding something fancy—it’s learning how to balance the basics.
For beginners, I recommend:
- 100% flour
- 70–75% water (hydration)
- 2% salt
This hydration level gives you dough that’s soft, workable, and forgiving.
Then comes the patience: giving your dough time to ferment, stretch, and rise. That’s where the magic happens.
My Sourdough Transformation
Once I started using high-quality bread flour, filtered water, and mineral-rich salt—in the right ratio—my sourdough changed forever. No more heavy, brick-like loaves. Instead, I pulled from the oven bread that was golden, crackly, airy inside, and full of deep, tangy flavor.
It’s the kind of bread that makes your kitchen smell heavenly, that your family devours in minutes, and that reminds you of why we bake in the first place.
Want the Recipe?
I put together a printable 3-Ingredient Sourdough Recipe with the exact ratios and steps I use now. It’s the perfect place to start if you’ve struggled with sourdough in the past.
👉 Click here and I’ll send it straight to your inbox.
