Sourdough Rules I Don’t Follow: A Relaxed Baker’s Guide

Introduction

When I first dipped my toes into sourdough baking, I was overwhelmed. The world of sourdough seemed filled with strict rules, complicated terms, and endless steps that had to be done just right. As a home baker who loves spending time in the kitchen but doesn’t always have hours to spare, I quickly realized that if I wanted sourdough to be a part of my life, I needed to make it simple and enjoyable. And so, I created my own path — one where I don’t follow every rule, and still, the bread turns out wonderful. If you’re someone who values delicious results without unnecessary stress, this guide is for you.

My Flexible Sourdough Approach

Traditional sourdough methods can feel intimidating, especially when every tutorial emphasizes precision. But the truth is, sourdough is incredibly forgiving. My flexible approach is built on the belief that baking bread should fit into your life, not the other way around. I work with my schedule, my energy levels, and the ingredients I have on hand. Instead of setting strict timers and chasing perfection, I allow the process to flow naturally. Some days I manage all the recommended folds and rests; other days, life gets in the way, and that’s okay. The important thing is that I’m still baking, learning, and enjoying every loaf I create.

The “Rules” I Don’t Follow

Using an active starter

Most guides insist that your starter must be bubbly and active before you bake. In my kitchen, I use my starter straight from the fridge, without waiting for it to wake up. After I mix my dough, I give my starter a fresh feeding and let it rise until it doubles, then back it goes into the fridge. This method has made it much easier to fit sourdough baking into my week, and I’ve found that my bread still rises beautifully.

Skipping autolyse

Autolyse is often recommended to improve the dough’s texture, but I skip it altogether. Because I have ADHD, I know there’s a good chance I’d forget to add the salt later if I autolyse separately. By mixing everything at once, I save time and avoid the stress of trying to remember each step. My bread is still soft and flavorful, proving that skipping this step is just fine for home bakers.

Mixing method

Instead of carefully mixing the starter into the water before adding the flour and salt, I toss everything into the bowl at once. It’s quick, easy, and it gets the job done. I mix until there are no dry patches, and that’s good enough. This simplified mixing method has made sourdough baking feel much more approachable and less fussy.

Being flexible with measurements

While I weigh my ingredients for general accuracy, I don’t stress over small mistakes. My basic ratio is around 100–150g starter, 300g water, 400g flour, and 10g salt. If I accidentally scoop a little extra flour or pour a bit more water, I don’t panic. Sourdough is adaptable, and those slight changes often have no noticeable effect on the final bread.

Timing stretch and folds

Textbooks say you should stretch and fold at specific intervals, but I take a more relaxed approach. After mixing, I do a first stretch and fold about 10–15 minutes later. I aim for three more sets, usually an hour apart, but if I forget or get busy, I don’t worry. Sometimes I only get one or two extra folds in, and my bread still turns out airy and delicious.

Using premium flour

There’s no need to hunt for specialty flours or spend extra money. I use affordable all-purpose flour for my starter and bread flour for my loaves. If bread flour isn’t available, I bake with all-purpose. Good technique and care matter far more than fancy ingredients. My loaves made with humble supermarket flour are just as satisfying as those made with the most expensive brands.

My Basic Sourdough Recipe

Ingredients

• 100–150g sourdough starter (straight from the fridge)
• 300g water
• 400g flour (bread flour or all-purpose flour)
• 10g salt

Instructions

1. In a large mixing bowl, combine your starter, water, flour, and salt. Mix by hand until the dough comes together into a shaggy ball. Don’t worry about perfection; it’s okay if the dough looks a little rough.
2. Let the dough rest for about 10–15 minutes after mixing to allow the flour to fully absorb the water.
3. Perform a stretch and fold: gently pull one side of the dough and fold it over itself. Rotate the bowl and repeat three more times.
4. Over the next few hours, aim to do three more stretch and folds, spacing them roughly an hour apart. If you miss one, it’s not a big deal.
5. Allow the dough to bulk ferment for about four hours at room temperature. Look for a slight increase in volume and a smoother texture.
6. Shape your dough into a round or oval and place it into a floured proofing basket or a bowl lined with a towel.
7. Cover and refrigerate overnight for a slow proof, or bake the same day after a short rest.
8. When ready to bake, preheat your oven and a Dutch oven to 450°F (232°C). Bake covered for 25 minutes, then uncover and bake for another 20–25 minutes until deep golden brown.
9. Let cool completely on a wire rack before slicing.

Why This Method Works for Me

Following my own path has allowed me to bake bread consistently without the frustration that often comes with strict traditional methods. Baking this way fits into my busy lifestyle and brings me joy rather than stress. I’ve learned that the heart of sourdough baking isn’t about precision — it’s about rhythm, intuition, and making the process your own. Every loaf feels like a small victory, and the pride of pulling a homemade bread out of the oven never fades.

Tips for Beginners

• Be patient with yourself. Sourdough baking is a journey, and every mistake is a step toward mastery.
• Watch the dough, not the clock. Pay attention to how it feels and looks rather than sticking to strict timers.
• It’s okay to make adjustments. Weather, flour type, and your kitchen environment can all impact your dough.
• Celebrate every loaf, even the imperfect ones. They’re all part of your personal baking story.

Common Mistakes to Avoid

• Obsessing over tiny measurement errors. Sourdough is surprisingly forgiving.
• Overcomplicating the process. Keeping things simple often leads to better bread.
• Comparing your loaves to others online. Every baker’s environment and flour is different.
• Giving up too soon. Early loaves might be flat or dense, but improvement comes with practice.

How I Adjust for the Seasons

Seasonal changes have a big impact on sourdough. In the summer, my dough ferments much faster, so I reduce the starter amount slightly and shorten proofing times. In winter, I add a bit more starter and allow longer rise times to compensate for the cooler temperatures. Understanding and respecting these natural shifts has made my baking more reliable year-round without needing complicated tools or techniques.

The Joy of Imperfection

One of the most beautiful things about homemade bread is that it doesn’t have to look like a bakery loaf to be wonderful. A cracked crust, a lopsided shape, a slightly uneven rise — all of these imperfections are what make each loaf unique. They tell the story of your hands, your kitchen, and your journey. Embracing these little quirks has made baking not only more enjoyable but deeply meaningful.

FAQ

Can I really use my starter straight from the fridge?
Yes! I’ve baked dozens of loaves this way, and the results are just as good as when using a freshly fed starter.

Is it okay to skip the autolyse step?
Absolutely. Skipping autolyse simplifies the process, and for many home bakers, it doesn’t noticeably affect the bread’s texture.

What happens if I forget a stretch and fold?
Don’t worry. Stretch and folds help develop gluten, but missing one or two won’t ruin your dough. Even a lightly handled dough can produce a good loaf.

Can I use all-purpose flour instead of bread flour?
Yes. Your bread might have a slightly softer texture, but it will still be delicious and satisfying.

Conclusion

Sourdough baking isn’t about following every rule to perfection — it’s about making bread that nourishes both your body and your spirit. Whether you measure every gram precisely or bake by feel, there’s room for every style in the world of sourdough. I hope my story encourages you to find your own rhythm, trust your instincts, and most importantly, enjoy every step of the journey. Every loaf you bake is an accomplishment, and every moment you spend baking is a gift.

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