There's something deeply satisfying about a sourdough loaf pulled from a Lodge cast iron pot on a cold Sunday morning when there's nowhere to be. We created our Sourdough Loaf beginner guide to be easy, fun, and rewarding from the very first bake — no specialist equipment, no intimidating jargon. Read on for everything from building your first starter to levelling up your loaves.
Creating A Sourdough Starter
Starter is the most important ingredient for making sourdough. It's what makes the loaf rise, and it's packed with flavour. Unlike bread made with commercial yeast, sourdough starter captures the wild yeasts naturally present in your kitchen and flour. If you've already got a starter going, skip ahead to the maintenance section.
You'll need: a kitchen scale, a clean 1-litre jar or container, and a rubber band to mark the height. Look for organic wholemeal flour at your local food store.
Week 1 — Getting things going
Weigh out 113g organic wholemeal flour, 85g cold filtered water, and 30g lemon or lime juice. Mix well (total around 228g). Cover loosely, mark the height with a rubber band, and leave on the bench for a week. It should roughly double in size. Don't stress if progress seems slow in cooler months.
Week 2 — First feeding
Once liquid pools on the surface, it's time to feed. Stir the starter down, discard about 114g, then add 113g cold filtered water and 113g organic white flour. Mix well, scrape the sides, cover, and leave for a day or two.
Weeks 2–3 — Repeat & refine
Repeat the feeding process four more times, every second day. Around day 16, your starter should be doubling in size within 24 hours — that means it's ready to bake with. Most New Zealand kitchens run cool in winter; a spot near the oven or hot water cupboard speeds things up nicely.
Maintaining your starter
A good starter works around your schedule, not the other way around. The main question is simply: how often do you bake?
Baking three or more times a week? You've got a Bench Starter.
Keep it on the kitchen bench at room temperature. Feed every second day by discarding to 114g and adding 113g cold filtered water and 113g organic white flour. A warm Northland kitchen keeps things more active than a chilly Dunedin flat in July — adjust timing to suit your home.
Baking once a week or less? You've got a Fridge Starter.
Pop it in the fridge — the cold slows fermentation right down, meaning you only need to feed it when you're planning to bake, or at minimum once a month. Morning before bake day: discard to 114g, add 113g water and 113g flour, leave on the bench until lunchtime. Use half in your recipe, feed the remainder, then return to the fridge.
Sourdough discard is a genuine treasure. Use it in pikelets, pizza bases, pumpkin scones, or banana bread. Here's how to substitute discard into any recipe:
- Weigh the discard you'd like to use. Divide that weight in half — this is your magic number.
- Subtract the magic number from both the flour and liquid in your recipe. For example: 120g discard → magic number 60 → reduce flour by 60g and liquid by 60g.
- Add the discard to your updated recipe and bake as normal. Easy as.
Making your first sourdough loaf
Our Lodge Cast Iron Sourdough Recipe is a great starting point. Here are the techniques that make the difference every time.
Yes, the stand mixer is absolutely fine
A good knead is essential. Doing it by hand is satisfying and helps you learn the dough — but a stand mixer with a dough hook gets there in about 10 minutes. Either way, properly kneaded dough should feel smooth and just slightly tacky, not sticky.
How to know when kneading is done
Still sticky? Rest the dough for one minute, then keep going. Your dough is ready when:
- It doesn't stick to the bench or bowl
- The surface looks smooth, not shaggy
- A wedge cut from the dough holds its shape cleanly
- When stretched thin toward the light, it's translucent without tearing
Proofing — more forgiving than you think
We proof in two stages: bulk dough overnight in the fridge, then the shaped loaf in a basket on the bench for 1–2 hours before baking. Running ahead of schedule? The shaped loaf can wait in the fridge until you're ready.
Use a bench scraper for shaping
A metal bench scraper is one of the most useful tools in your bread kit. Use the edge to tuck dough underneath itself and build tension across the top — this helps it hold its shape and encourages a good rise.
Why covered seasoned cast iron is the secret weapon
Baking with a lid on for the first half of the bake creates a miniature steam oven, locking in moisture for a brilliant rise and crust. The Lodge Combo Cooker or Double Dutch Oven are a Sourdough baker's favourite. Place the loaf on the shallow skillet side, cover with the domed lid, and into the oven it goes.
Resist the urge to slice immediately. We know — the smell is extraordinary. But bread continues cooking as it cools, and cutting too soon gives a gummy texture. Give it at least two hours on a rack. Put the jug on. Call your best mate. It'll be worth it.
Kiwi twists & next-level techniques
Once you're tossing terms like "open crumb" and "ear" into casual conversation, try some of these ideas to make your loaves truly your own.
Try an autolyse
Before adding salt or starter, mix just the flour and water and let them rest for 15–60 minutes. This step develops gluten naturally and adds flavour and a more open texture to your finished loaf.
Stretch and fold for an airier crumb
During the first proof, return to the bowl every hour for the first 3–6 hours. Gently stretch the dough upward from one side and fold it over to the opposite edge, then rotate the bowl and repeat on all four sides. This builds structure and encourages beautiful air bubbles.
Turn it into a sandwich loaf
After the first proof, shape your dough into an oval and proof it overnight in a Large Loaf Pan in the fridge. Important: always bring the pan and dough to room temperature before baking to avoid thermal shock to your cast iron.
Add mix-ins after kneading, just before the first proof. Fold through gently so you don't deflate the dough.
Every Sourdough Baker's Favourite Cookware
Lodge Cast Iron holds heat, handles high temperatures, and last many generations.
Combo Cooker 26cm
The cult favourite for sourdough. The shallow skillet is your baking surface; the domed lid creates a perfect steam environment for an incredible crust.
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Double Dutch Oven 4.7L
Another cult favourite. The domed lid doubles as a skillet, and the deep pot keeps your loaf perfectly enclosed during the first half of the bake.
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Top Pick
Cast Iron Dutch Oven
The classic. Pre-seasoned and ready from day one. Any covered Lodge Dutch oven works beautifully for sourdough. Available in 4.7L & 6.6L.
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Loaf Pan Large 25 x 13cm
Perfect for sandwich-style sourdough. Lodge Cast iron gives an even bake and a beautifully golden crust all the way around.
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