Beginner sourdough for cottage food sellers
The simplest legally sellable sourdough boule — a forgiving 70% hydration loaf with a 24-hour timeline, a shelf-stable result, and labels that match cottage food law.
If you want to sell bread at a farmers market, you do not need the perfect open-crumb loaf. You need a reliable, shelf-stable boule you can bake in batches without surprises. This recipe has been the first one we hand new cottage bakers for two years. The hydration is forgiving, the timeline fits a real life, and the finished loaf is sturdy enough to hold up to a label, a paper bag, and a customer who buys it for sandwiches all week.
Why this works
Most beginner sourdough recipes are written for the open-crumb chase. That dough is exciting but unforgiving — one warm afternoon and the loaf overproofs in the basket. Cottage sellers need consistency. A 70% hydration loaf with bread flour, an overnight cold proof, and a Dutch-oven bake produces nearly identical loaves bake after bake, which is what your customers want.
At a glance
- Yield
- One 900 g boule (one loaf)
- Prep
- 45 minutes
- Cook
- 45 minutes
- Total
- 24h
Ingredients
- Bread flour
- 450 g
- Whole wheat flour
- 50 g
- Water
- 350 g (70%)
- Active starter (100% hydration)
- 100 g
- Fine sea salt
- 10 g
Equipment
- Digital scale (0.1 g resolution preferred)
- Large mixing bowl
- Bench scraper
- Banneton or 8-inch bowl lined with a floured cotton towel
- Dutch oven (4–6 qt) or covered cast iron combo cooker
- Lame or razor blade for scoring
- Cooling rack
Directions
Common questions
Baker notes
- Weigh everything in grams. Volume measurements are why most beginner sourdough fails.
- If your kitchen is below 70°F, bulk will take 6–8 hours, not 4–5.
- Bake one practice loaf each Friday for a month before your first market — you will catch your kitchen's quirks.
- If you want a stronger, holier crumb after this is consistent, graduate to the 80% hydration Tartine technique.
FAQ
Can I sell this loaf in my state?
Most likely yes — whole loaves of yeast bread and sourdough are allowed under cottage food in 49 states (some with sales caps). The exceptions are filled or refrigerated breads. Check your specific state's page before listing.
What flour brand should I use?
King Arthur Bread Flour (12.7% protein) is the most consistent supermarket choice. Bob's Red Mill Artisan Bread Flour and Central Milling Artisan Baker's Craft are excellent if you can find them.
How many loaves can I bake in one oven?
Two loaves per bake using two Dutch ovens, side by side. Most home ovens fit two 5-qt Dutch ovens on one rack. For larger batches, bake in shifts of two.
Where to go next
Bake this loaf five times before you change a single variable. The reliable boule is the one that builds your reputation at market.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.