Baking sourdough is part science, part craft, and entirely rewarding when the loaf comes out with that blistered crust and a tangy crumb. This guide walks you through the stages I consider essential: nurturing a lively starter, choosing flours and hydration levels, handling fermentation, and finally baking a loaf you’ll want to slice before it cools. I’ll share practical tips I learned by trial and error, and a few habits that make more consistent results likely. Read on for clear steps, troubleshooting notes, and small tricks that separate a decent homemade bread from a truly memorable sourdough bread. The emphasis here is on reproducible routines rather than vague rules, so you can repeat what works and tweak what doesn’t.
Understanding Your Starter: The Living Heart of Your Bread
A sourdough starter is simply flour and water fermented by wild yeasts and bacteria, but treating it like a pet helps. Feed it regularly and keep track of timing—when it doubles in size and shows bubbles throughout, that’s a reliable cue it’s ready. Room temperature, the flour you use, and how often you refresh the starter affect flavor and activity; whole grain flours tend to ferment faster and produce more lactic complexity. If you keep a starter on the counter you might feed it once or twice daily; refrigerated starters can be refreshed weekly. Learn to read its behavior rather than relying solely on clocks: volume, bubble pattern, and the “float test” (a small spoonful that floats in water) tell the real story.
Maintaining consistency in feeding ratio and schedule is the single best way to predict starter performance. I use a 1:1:1 routine for day-to-day feeding—equal parts starter, flour, and water by weight—which keeps acidity moderate and activity stable. For boosting strength before baking, a couple of successive 1:2:2 feedings at warmer temperature will make it more vigorous. Take notes: recording temperature, feeding ratios, and rise times will save you head-scratching later. Over time you’ll build an intuitive sense of when the starter is peaking and when it’s past its prime; aim to combine dough with starter at or just before peak for consistent sourdough bread.
Flour Selection, Hydration, and the Dough Feel
The flour you choose sets the texture and flavor foundation of your loaf, and hydration changes how the dough behaves more than anything else. Bread flour with higher protein gives stronger gluten and better oven spring, while adding some whole grain flour contributes flavor and an open crumb. Hydration—water as a percentage of flour—controls extensibility and openness; a 65–75% range is approachable for many home bakers, while 80% and above creates very soft, sticky dough that yields large holes if you’re confident. Weigh everything; grams are precise and eliminate unnecessary variation. Learn to assess dough by touch: tacky but not drowning in water is a good target for medium hydration dough.
Below is a simple recipe table that I use as a starting point for a 900–1000 g baked loaf; adjust percentages for different sizes and preferences. Using baker’s percentages makes it easy to scale and experiment without losing the relationship between ingredients.
| Ingredient | Baker’s % | Weight (g) — Example |
|---|---|---|
| Bread flour | 100% | 600 g |
| Whole wheat or rye (optional) | 10–20% | 60–120 g |
| Water | 68% | 408 g |
| Starter (active) | 20% | 120 g |
| Salt | 2% | 12 g |
Essential Equipment and Why It Matters
Good results don’t require expensive gear, but certain items make the process more reliable and less stressful. A kitchen scale is the single most important tool—guaranteed. A Dutch oven or a covered baking vessel creates steam and raises the loaf quickly, producing that prized crust and ear. A banneton or bowl lined with a linen cloth helps shape and support proofing dough; if you don’t have one, a bowl with a well-floured towel works. A razor or lame for scoring gives cleaner cuts than a knife, but a sharp blade will do. Finally, a digital thermometer helps you track temperatures in both starter and dough, which greatly improves predictability during bulk fermentation and final bake.
Keep your tools simple and clean. I found that drying out a banneton ruined the first few loaves until I learned to dust it generously with rice flour to prevent sticking. The Dutch oven I use has a tight-fitting lid that traps steam effectively; if yours doesn’t, add a small pan of water to the oven or spritz steam at the start of baking. Small practices like these reduce frustration and allow you to focus on dough feel and timing rather than equipment quirks.
Mixing: Hydration Meets Autolyse
Start by mixing flour and water and letting them rest—this is autolyse, and it’s extremely helpful. Autolyse hydrates the flour, encourages enzymatic activity, and lets gluten develop more gently without heavy kneading. After 20–60 minutes, add your starter and salt; adding salt later helps the enzymes do their work during autolyse and prevents premature tightening of the gluten. Mix until the starter dissolves and the dough begins to come together into a rough mass; at this stage you want a cohesive but shaggy dough. Avoid overworking; the combination of autolyse and folds during bulk fermentation will yield the structure you need.
For higher hydration doughs, a wet-hand technique or a dough scraper will make the process less messy. I often perform a few gentle pinches and turns once the starter is incorporated, enough to ensure even distribution of yeast and salt. The dough should feel alive—soft and slightly springy—rather than stiff or dry. If it seems too tight, allow a longer autolyse next time or slightly increase water. Conversely, if it spreads like a pancake, reduce hydration or increase whole grain to add structure.
Bulk Fermentation and Shaping: Timing and Texture
Bulk fermentation is where flavor and structure develop; it’s not just waiting, it’s active management. Keep the dough covered and perform a series of stretch-and-folds every 20–40 minutes during the first two hours to strengthen gluten gently. Temperature controls how fast fermentation proceeds: warmer means faster. Typical bulk fermentation ranges from 3 to 6 hours at room temperature, depending on starter strength and ambient heat. Look for a 20–50% increase in volume with visible bubbles and a soft, springy feel as indicators that it’s progressing well.
When you shape, be decisive. Tension on the outer surface of the loaf captures gas and helps oven spring; practice a tight seam and a smooth outer skin. For boules, use a series of coil folds or letter folds for batards, then let the shaped dough relax briefly before final tightening. Dust your banneton to prevent sticking and place the shaped dough seam-side up if you plan to invert it directly into a Dutch oven. If you prefer longer flavor development, cold retard in the fridge for 12–24 hours; this often improves taste and makes baking timing more flexible.
Stretch-and-Fold — A Simple Strength-Building Routine
Instead of kneading, most sourdough recipes rely on stretch-and-folds to build structure without over-oxidizing the dough. To execute, gently lift one edge of the dough and fold it over the center, rotate the bowl 90 degrees, and repeat until you’ve worked around the dough a few times. Perform 3–5 sets during the first half of bulk fermentation and then leave the dough to rest undisturbed. Each set should leave the dough stronger and less sticky, but still pliable. Watch how it changes: after a couple of sets you’ll notice the dough holds shape better and shows larger surface bubbles.
Don’t worry about perfect technique at first; consistent timing matters more than dramatic movements. I learned to trust shorter, regular folds instead of aggressive handling, which preserves the delicate gas pockets that give sourdough its open crumb. If the dough resists folding or tears easily, give it a longer rest between sets. Gentle practice and observation will make handling feel intuitive.
Scoring and Baking: Heat, Steam, and Timing
Scoring is both decorative and functional: it controls where the loaf expands and helps form an ear. Make clean, confident cuts with a sharp blade at a shallow angle to encourage lift rather than deep collapse. Preheat your oven with the Dutch oven inside to at least 230–250°C (450–480°F), then transfer the proofed loaf into the hot pot, cover, and bake. Steam is crucial for the first 15–25 minutes to keep the crust flexible while the loaf expands; a covered Dutch oven supplies this naturally. After initial steaming, remove the lid for the final 15–25 minutes to allow the crust to brown and crisp.
Internal temperature is the most objective way to judge doneness: aim for about 96–98°C (205–210°F) in the center for a fully baked crumb. If your crust is browning too fast, reduce oven temperature by 10–20°C and extend bake time slightly. For a deeper caramelization and flavor, some bakers finish with a short period under a slightly higher heat, watching carefully to avoid burning. Once out of the oven, resist the urge to slice immediately; letting the loaf cool for at least an hour sets the crumb and concentrates flavor.
Troubleshooting Common Problems
Every batch teaches something. If your loaf is dense, check starter vitality and fermentation times—an underproofed or weak starter often causes low rise. If the crumb is gummy, the loaf may be underbaked or cooled too quickly; measure internal temperature and allow proper resting time. Flat loaves can result from overhydration or poor shaping; reduce water slightly or focus on tightening during shaping. Too sour a loaf often means extended fermentation at warm temperatures; shorten bulk time or retard in the fridge to mellow acidity. Keeping a log with photos helps identify patterns and avoid repeating the same mistakes.
- Dense crumb: increase starter activity and ensure adequate bulk fermentation.
- Gummy center: bake longer or check internal temperature before removing.
- Excessive sourness: reduce warm fermentation time or use less starter.
- Sticking to banneton: dust more liberally with rice flour blend.
Flavor Development: Play with Time and Temperature
Flavor in sourdough comes from fermentation time, temperature, and the balance of microbes in your starter. Cooler, longer ferments emphasize acetic acids and produce sharper tang, while warmer, shorter ferments emphasize lactic acids and yield mild, rounded flavors. Including a portion of whole grain flour adds complexity and earthiness. I often prefer an extended cold retard for 18–24 hours; that cooling period deepens flavor without making the loaf overly sour. If you want a milder loaf, use a smaller inoculation of starter or shorter bulk fermentation.
Experiment in small increments. Try a control loaf and change just one variable—temperature, hydration, or starter percentage—so you can hear what each adjustment sings. Keep in mind that seasonal changes matter: summer fermentation will be faster than winter, and the same schedule rarely works year-round. Over weeks, you’ll develop a repertoire of go-to formulas for different moods: a light sandwich loaf, a deeply tangy artisan boule, or a rustic whole-grain miche.
Storage, Reheating, and Making the Most of Leftovers
Sourdough keeps better than many yeasted breads thanks to acidity; for short-term use, leave it wrapped in a cotton bag or paper at room temperature for up to three days. For longer storage, slice and freeze; toast or warm frozen slices straight from the freezer. To revive a stale loaf, sprinkle the crust with a little water and warm in a 180°C oven for 8–10 minutes—it brings back crispness and softens the crumb. Use day-old sourdough for breadcrumbs, croutons, or bread pudding; its flavor adds depth to savory and sweet preparations alike. Turning leftovers into new dishes keeps your kitchen lively and reduces waste.
Personally, I plan baking so that a loaf appears for weekends and meals where fresh bread matters most. Freezing half the loaf immediately after cooling has saved many a rushed breakfast, and reheated slices often taste nearly as good as fresh. The flexibility to pause and resume a bake with cold retardation makes sourdough an excellent candidate for a regular baking habit, even for busy schedules.
Bread baking teaches patience and rewards curiosity. Start with a workable formula, take notes, and let your senses guide adjustments. Over time you’ll develop a rhythm: feeding schedules, a reliable autolyse, gentle folds, and confident scoring that together produce consistent sourdough bread. The process is full of small decisions that add up to distinctive results, and each loaf is a lesson. Approach baking with intention and a willingness to learn, and you’ll find the satisfaction of pulling a perfect crusty loaf from your oven more often than you expect.
