Why Sourdough?
Sourdough bread uses wild yeast and naturally occurring bacteria to leaven bread, creating complex flavors, better texture, and improved digestibility compared to commercial yeast breads. The fermentation process breaks down phytic acid and gluten, making nutrients more available and the bread easier to digest.
While sourdough requires patience and practice, the rewards are worth it: crusty loaves with an open crumb, tangy flavor, and the satisfaction of creating something truly artisanal in your own kitchen.
Creating Your Sourdough Starter
A sourdough starter is a living culture of wild yeast and lactic acid bacteria. It takes about 7-14 days to create an active starter from scratch, but once established, it can last indefinitely with proper care.
Starting From Scratch
Day 1
Mix 50g whole wheat or rye flour with 50g room temperature water in a clean jar. Stir well until no dry flour remains. Cover loosely and leave at room temperature (70-75F/21-24C).
Days 2-3
You may see some bubbles forming. Discard half the starter (about 50g) and feed with 50g flour and 50g water. Stir well and cover loosely.
Days 4-7
Continue daily feedings. The starter should become more active, rising predictably and developing a pleasant tangy smell. Switch to twice-daily feedings if it rises and falls quickly.
Days 7-14
Your starter is ready when it reliably doubles in size within 4-6 hours of feeding and has a pleasant, slightly sour aroma. It should be bubbly throughout and pass the float test (a spoonful floats in water).
Maintaining Your Starter
Once established, your starter needs regular feeding to stay healthy. There are two main approaches:
Room Temperature Storage
Feed once or twice daily with equal parts flour and water. Best for frequent bakers who use starter several times per week.
- Keep at 70-75F (21-24C)
- Feed 1:1:1 ratio (starter:flour:water)
- Use or discard excess regularly
Refrigerator Storage
Store in the fridge and feed once per week. Ideal for occasional bakers. Pull out 12-24 hours before baking and give 1-2 feeds to reactivate.
- Feed, let rise 1 hour, then refrigerate
- Feed weekly even if not baking
- Reactivate with 2-3 room temp feeds before baking
Recommended: Starter Jar
A proper sourdough jar with measurement markings makes tracking your starter's rise easy. The KneadAce Pro Starter Jar (34oz) includes volume markers, a thermometer strip, and cloth cover - everything you need for starter maintenance.
Basic Sourdough Bread Recipe
This foundational recipe produces a beautiful, crusty loaf with an open crumb. Once you master this, you can adjust hydration, flour types, and fermentation times to create your own variations.
Ingredients
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 450g | 90% |
| Whole wheat flour | 50g | 10% |
| Water | 375g | 75% |
| Active starter | 100g | 20% |
| Fine sea salt | 10g | 2% |
Timeline Overview
Method
1. Autolyse (30-60 minutes)
Mix flour and water until no dry flour remains. Cover and rest. This hydrates the flour and begins gluten development without any effort.
2. Add Starter and Salt
Add the active starter and salt to the autolysed dough. Mix by hand using the pinch-and-fold method: pinch the dough between thumb and fingers, fold over, rotate bowl, repeat for 3-4 minutes until well combined.
3. Bulk Fermentation (4-5 hours)
This is where the magic happens. The dough will ferment and develop strength through a series of stretch and folds:
- Perform stretch and folds every 30 minutes for the first 2 hours (4 sets total)
- Let rest undisturbed for remaining time
- Dough is ready when it has increased 50-75% in volume, shows bubbles on surface and sides, and feels airy but strong
4. Pre-shape
Gently turn dough onto unfloured surface. Using a bench scraper, shape into a loose round by tucking the edges underneath. Let rest 20-30 minutes uncovered.
5. Final Shape
Flip the dough, letter-fold the sides to the center, then roll toward you to create surface tension. Place seam-side up in a floured banneton.
6. Cold Proof
Cover and refrigerate for 8-16 hours. This develops flavor and makes scoring easier.
7. Bake
Preheat oven and Dutch oven to 500F (260C) for 45-60 minutes. Score the cold dough, transfer to hot Dutch oven, cover and bake 20 minutes. Remove lid, reduce to 450F (230C), bake uncovered 20-25 minutes until deep golden brown. Internal temperature should reach 205-210F (96-99C).
Essential: Kitchen Scale
Accurate measurements are critical in bread baking. The My Weigh KD8000 is the gold standard for bakers - it includes a baker's percentage function that makes scaling recipes effortless. Check price on Amazon.
Understanding Fermentation
Fermentation is the heart of sourdough baking. Understanding how time, temperature, and your starter interact will help you produce consistent results and adapt to your schedule.
Temperature's Role
Fermentation speed doubles roughly every 15F (8C) increase in temperature. This relationship allows you to control your timeline:
| Dough Temperature | Bulk Fermentation Time | Flavor Profile |
|---|---|---|
| 65F (18C) | 6-8 hours | Mild, creamy |
| 75F (24C) | 4-5 hours | Balanced tang |
| 80F (27C) | 3-4 hours | More sour |
| 38F (3C) - fridge | 8-48 hours | Complex, developed |
Signs of Proper Fermentation
Under-Fermented
- Dense crumb
- Gummy texture
- Poor oven spring
- Dough tears when shaping
Properly Fermented
- Open, airy crumb
- Domed top
- Good oven spring
- Pleasant, tangy aroma
Over-Fermented
- Flat loaf
- Overly sour taste
- Large irregular holes
- Weak structure
The Poke Test
After bulk fermentation, poke the dough with a floured finger:
- Springs back quickly: Under-fermented, needs more time
- Springs back slowly: Ready for shaping
- Doesn't spring back: Over-fermented, shape immediately
Scoring Techniques
Scoring (slashing) the dough before baking serves two purposes: it controls where the loaf expands during oven spring, and it creates beautiful patterns on your finished bread.
Basic Principles
- Blade angle: Hold the blade at 30-45 degrees to the surface for an "ear" (the lifted edge of a score). Perpendicular cuts create even expansion.
- Depth: Score 1/4 to 1/2 inch deep. Too shallow won't open; too deep can deflate the loaf.
- Speed: Score in one confident, swift motion. Hesitation causes dragging.
- Cold dough: Score straight from the fridge - cold dough holds its shape better.
Classic Patterns
Single Score
One long slash slightly off-center. The classic "ear" design. Best for beginners.
Cross
Two perpendicular slashes forming an X or +. Creates even, balanced expansion.
Square
Four cuts forming a square on top. Opens into a rustic pattern.
Leaf
Central line with angled cuts branching off. Decorative and functional.
Troubleshooting Scores
| Problem | Cause | Solution |
|---|---|---|
| Score seals closed | Under-proofed dough or dull blade | Extend fermentation; use fresh blade |
| Dough deflates when scored | Over-proofed | Reduce fermentation time next bake |
| Scores look jagged | Blade dragging | Wet blade or score faster; colder dough |
| No ear develops | Wrong angle or weak steam | Angle blade 30 degrees; ensure lid is on |
Recommended: Bread Lame
A proper bread lame gives you control and precision when scoring. The Saint Germain Premium Bread Lame features a hand-crafted wood handle and comes with 10 replacement blades and a leather cover. For a more modern option, the KneadAce Magnetic Bread Lame has an extractable blade system that makes changing blades safe and easy.
Baking Methods
The key to a crispy crust and good oven spring is steam in the first phase of baking. Home ovens don't have steam injection like professional bakeries, but there are effective workarounds.
Dutch Oven Method (Recommended)
The Dutch oven traps steam released from the dough, creating the perfect environment for oven spring and crust development.
Steps:
- Place Dutch oven (with lid) in cold oven
- Preheat to 500F (260C) for 45-60 minutes
- Score cold dough and carefully transfer to hot pot
- Cover and bake 20 minutes
- Remove lid, reduce to 450F (230C)
- Bake uncovered 20-25 minutes until deep brown
- Internal temp should reach 205-210F (96-99C)
Essential: Dutch Oven
A heavy cast iron Dutch oven is the most important tool for home sourdough baking. The Lodge 6-Quart Enameled Dutch Oven is perfect for round loaves and handles the high heat beautifully. For classic pre-seasoned cast iron, the Lodge 5-Quart Dutch Oven is an affordable workhorse that will last generations.
Baking Stone + Steam Method
If you prefer baking directly on a stone or steel, you'll need to create steam manually:
- Place baking stone on middle rack, cast iron pan on bottom rack
- Preheat at 500F (260C) for 1 hour
- Transfer dough to stone using parchment
- Immediately pour 1 cup hot water into cast iron pan
- Quickly close oven door to trap steam
- After 15 minutes, crack door to release steam
- Reduce to 450F (230C) and bake until done
Crust Color Guide
Don't pull your bread too early - darker is usually better:
- Pale golden: Under-baked. Will soften as it cools.
- Medium brown: Acceptable but could go longer.
- Deep mahogany: Ideal. Maximum flavor development and crisp crust.
- Nearly black spots: Still fine! Caramelization adds flavor.
Troubleshooting Guide
Even experienced bakers encounter issues. Here are solutions to the most common problems.
Starter Problems
Starter won't rise
Causes: Too cold, not enough feedings, wrong flour type
Solutions: Move to warmer spot (75-80F), feed twice daily, try whole wheat or rye flour which contain more wild yeast
Hooch (liquid layer) on top
Cause: Starter is hungry (fermented all available food)
Solution: Pour off or stir in, then feed immediately. Feed more frequently or increase flour ratio.
Pink, orange, or fuzzy growth
Cause: Contamination with harmful bacteria or mold
Solution: Discard and start over. Ensure jar and utensils are clean.
Dough Problems
Dough is too sticky to handle
Causes: Under-developed gluten, too much water, over-fermented
Solutions: More stretch and folds, reduce hydration by 5%, shape with wet hands, use more flour during shaping
Dough tears during shaping
Cause: Under-fermented or insufficient gluten development
Solution: Let bulk fermentation go longer, do more stretch and folds, try a longer autolyse
Dough spreads flat, won't hold shape
Cause: Over-fermented or weak flour
Solution: Reduce fermentation time, use bread flour with higher protein (12%+), create more surface tension when shaping
Bread Problems
Dense, gummy crumb
Causes: Under-fermented, under-baked, cut while still warm
Solutions: Extend bulk fermentation, bake to internal temp of 210F, wait 1-2 hours before cutting
Large holes with dense sections
Cause: Uneven fermentation or poor shaping
Solution: Ensure even temperature, degas more thoroughly during shaping, improve tension
Flat loaf with no oven spring
Causes: Over-proofed, weak starter, insufficient steam, oven not hot enough
Solutions: Reduce proof time, use starter at peak activity, ensure Dutch oven lid is on, verify oven temperature
Crust too thick or hard
Cause: Baked too long or at too low temperature
Solution: Bake at higher temp for shorter time, keep lid on longer in Dutch oven method
Not sour enough
Solutions: Longer cold proof (24-48 hours), use more whole grain flour, warmer bulk fermentation, use more mature (acidic) starter
Essential Equipment
You don't need much to start baking sourdough, but having the right tools makes a significant difference in your results.
Must-Have
Digital Kitchen Scale
Bread baking requires precision. Volume measurements are too inconsistent. Get a scale that measures in grams with at least 1g accuracy.
Top Pick: My Weigh KD8000 - has baker's percentage function
Budget Option: Nicewell Food Scale - reliable 22lb capacity
Dutch Oven
Essential for creating the steam needed for proper oven spring and crust. 5-6 quart capacity is ideal for standard loaves.
Top Pick: Lodge 6-Quart Enameled - beautiful and functional
Budget Option: Lodge 5-Quart Cast Iron - classic workhorse
Proofing Basket (Banneton)
Supports the dough during final proof and creates beautiful ring patterns. Get both round and oval for variety.
Top Pick: Superbaking Banneton Kit - includes all accessories
Set Option: Banneton Bread Proofing Set - round and oval included
Bread Lame
A razor-sharp blade for scoring dough. Much better control than a knife. Replacement blades are inexpensive.
Top Pick: Saint Germain Bread Lame - premium quality
Modern Design: KneadAce Magnetic Lame - easy blade changes
Very Helpful
Sourdough Starter Jar
A proper jar with measurement markings makes tracking your starter's rise much easier than using a regular container.
KneadAce Pro Starter Jar - 34oz with markings
Superbaking Starter Jar - includes guides
Bench Scraper
Essential for handling sticky dough, dividing, shaping, and cleaning your work surface. Get a stiff metal one.
Instant-Read Thermometer
Check dough temperature and verify bread is fully baked (internal temp 205-210F). Also useful for water temperature.
Linen Couche or Towels
For covering dough during bench rest and lining bannetons. Linen doesn't stick like cotton.
Quick Reference Chart
| Hydration Level | Characteristics |
|---|---|
| 65% | Easy to handle, tighter crumb |
| 70% | Good balance, moderate openness |
| 75% | Standard sourdough, open crumb |
| 80%+ | Very open crumb, challenging to handle |
| Stage | Duration |
|---|---|
| Autolyse | 30-60 minutes |
| Bulk fermentation | 4-6 hours (room temp) |
| Bench rest | 20-30 minutes |
| Cold proof | 8-48 hours |
| Baking (covered) | 20 minutes |
| Baking (uncovered) | 20-25 minutes |