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Sourdough baking is an exciting and rewarding process, but it comes with a learning curve. Whether you’re just starting or looking to refine your techniques, this guide will help you avoid common mistakes, troubleshoot issues, and master the art of sourdough baking.

Maintaining a healthy starter is crucial to baking great bread, but it can be confusing at first. Questions like “Why isn’t my starter rising?” or “Why does my bread have a dense crumb?” are common. This guide compiles essential tips, FAQs, and troubleshooting advice to make your sourdough journey smoother.

So, grab your starter, some flour, and let’s dive in.

Getting Started with Sourdough: The Basics

Before you begin, there are a few key things to understand about sourdough starters and baking.

1. Signs of a Healthy vs. Unhealthy Starter

A good starter should smell slightly tangy, fruity, or yeasty. It should double in size after feeding within 4–12 hours, depending on your kitchen temperature.

Warning signs to look out for:

Pink or orange color: This is a sign of contamination—discard it immediately.
Hooch (dark liquid on top): This is just alcohol from fermentation. You can stir it back in or pour it off.
Mold: If you see fuzzy growth, throw it out. This usually happens due to improper covering.

2. Never Put Your Starter in the Oven

A common mistake is putting a starter in the oven to keep it warm. However, if someone turns it on, the heat will kill the bacteria and yeast above 120°F (49°C). Instead, keep it at room temperature in a draft-free area.

3. Understanding the Rise and Fall of Your Starter

Many beginners panic when their starter rises well in the first few days but then slows down. This is normal. During the early days, bacteria dominate before the yeast population stabilizes. Consistent feeding will bring it back to life.

Starter Care & Maintenance: Keeping It Alive and Strong

Your starter is a living ecosystem that requires proper care.

4. How Often Should You Feed Your Starter?

If stored at room temperature: Feed it every 12–24 hours.
If kept in the fridge: Feed it once a week or when you need to use it.

5. Do You Need a Large Starter?

No. Many beginners keep too much starter, wasting flour. A small amount (about 50g) is enough, as it will grow after feeding.

6. The Refrigerator Trick

If you’re not baking daily, keeping your starter in the fridge slows down fermentation. It may take one to two days of feeding to wake up before baking.

Common Issues & How to Fix Them

7. Why Isn’t My Starter Rising?

Several factors can cause a sluggish starter:

Inconsistent feeding – Stick to a regular schedule.
Cold temperatures – Yeast is slower in colder environments. Try keeping it in a warmer spot (70-75°F / 21-24°C).
Wrong flour type – Whole wheat or rye flour can help boost activity.

8. Why Is My Bread Dense or Gummy?

Dense bread is usually a sign of underproofing (not enough fermentation time). Make sure your dough rises properly before baking.

Overproofing, on the other hand, happens when the dough ferments too long and collapses. Finding the right balance takes practice.

9. Why Is There Liquid on My Starter?

This liquid is called hooch and forms when your starter is hungry. Mix it back in for a more sour flavor or pour it out for a milder taste.

Baking & Proofing Tips: Getting the Perfect Loaf

10. Shaping and Gluten Development Matter

A strong gluten network gives bread its structure. To achieve this:

Use stretch-and-fold techniques during bulk fermentation.
Let the dough proof long enough to rise properly.

11. The Importance of Scoring

Scoring (slashing the dough before baking) directs expansion. For a dramatic ear, make a deep, angled cut. For a softer look, make a shallow cut straight down the middle.

12. Why You Should Let Your Bread Cool Completely

Cutting into hot bread traps moisture inside, making the crust chewy. Allow the loaf to cool fully before slicing to keep it crispy.

Equipment & Ingredient Choices: What You Need

13. The Best Way to Cover Dough While Proofing

Cheapest option: A shower cap (keeps moisture in).
Linen cloths dry out the dough too fast.
A damp tea towel creates a humid environment.

14. Why a Kitchen Scale is Your Best Friend

Measuring by weight ensures accuracy. Half a cup of flour does not weigh the same as half a cup of water. Use a scale to avoid inconsistencies.

15. Choosing the Right Flour

All-purpose flour works fine, but unbleached flour is best. Whole wheat and rye add more complexity to the flavor.

Mastering Fermentation: The Key to Better Bread

Fermentation is what makes sourdough unique. Understanding it can take your bread from average to amazing.

16. Bulk Fermentation vs. Final Proofing

Bulk fermentation: This is the first rise after mixing ingredients. It helps develop flavor and gluten structure.
Final proofing: This is the last rise after shaping. It determines the texture and oven spring of your bread.

How long should fermentation last?

Warm kitchens (75-80°F) – Bulk fermentation: 4-6 hours
Cold kitchens (65-70°F) – Bulk fermentation: 6-8+ hours

If you’re unsure if bulk fermentation is done, do the poke test. Lightly press your dough—if the indentation slowly springs back, it’s ready.

Advanced Techniques for Better Results

Once you’re comfortable with the basics, try these advanced techniques to elevate your sourdough game.

17. Autolyse Method

Mix just flour and water first, then let it sit for 30–60 minutes before adding salt and starter.
This helps develop gluten naturally, making dough easier to handle.

18. Coil Folds Instead of Stretch-and-Fold

Instead of pulling the dough, gently lift and fold it over itself like a coil.
Works great for high-hydration doughs.

19. Cold Fermentation (Retarding the Dough)

After final shaping, place the dough in the fridge for 12-24 hours.
Slows fermentation, enhances flavor, and improves crust development.

20. Baking with Steam for a Crispy Crust

Steam keeps the dough soft in the first few minutes, allowing better rise.
You can create steam by spritzing the oven with water before closing the door or placing a pan of boiling water on the oven rack.

Trying one or more of these techniques will lead to noticeable improvements in your bread.

Final Encouragement and Community Engagement

Baking sourdough takes patience, but the rewards are worth it. You will have failed loaves, but each mistake is a learning opportunity.

Your starter is alive, and so is your journey.

Share your progress, ask for help, and enjoy the process. With time, you will be baking incredible sourdough that you can proudly call your own.

Conclusion: Trust the Process and Enjoy the Journey

Sourdough baking is not just about making bread—it’s a craft, a science, and a rewarding experience that improves over time. Every baker, no matter how skilled, faces challenges along the way. From struggling with a weak starter to dealing with dense loaves, every setback is an opportunity to learn and refine your technique.

Patience, consistency, and observation are the key ingredients to mastering sourdough. If your first few loaves do not turn out as expected, keep going. Adjust, experiment, and trust that with time, you will develop the intuition needed to create beautifully risen and flavorful bread.

Remember, sourdough is more than just a recipe—it’s a process that connects you to centuries of tradition. Take your time, enjoy every step, and share your journey with others. Whether you are baking for yourself, your family, or your community, each loaf is a testament to your effort and passion.

Now, it’s time to put this knowledge into action. Keep feeding your starter, keep baking, and most importantly—have fun.

The Ultimate Sourdough Starter Guide

Author: Olivia
Total Time: Depends on fermentation, typically 12-24 hours for proofing and bulk fermentation
Yield: 1 sourdough loaf (or multiple, depending on scaling) 1x
Diet: Vegetarian

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Description

Ingredients

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For the Sourdough Starter:

100g unbleached all-purpose or whole wheat flour
100g filtered or dechlorinated water

For a Basic Sourdough Loaf:

500g bread flour (or a mix of bread flour and whole wheat flour)
350g water (adjust based on hydration preference)
100g active sourdough starter (fed and bubbly)
10g salt

Instructions

1. Making and Maintaining the Sourdough Starter:

Day 1: Mix 100g flour and 100g water in a glass jar. Stir well and cover loosely. Leave at room temperature.
Days 2-7: Feed daily by discarding half and adding 50g flour + 50g water. Stir well.
By Day 5-7, the starter should double within 4-6 hours of feeding. If so, it’s ready for baking.

2. Making the Sourdough Dough:

In a large bowl, mix 500g flour and 350g water. Let it rest for 30 minutes (autolyse).
Add 100g active sourdough starter and mix well.
Sprinkle in 10g salt and mix until combined.
Cover and let it rest for 30 minutes.

3. Bulk Fermentation and Stretch & Folds:

Every 30-45 minutes, perform a stretch and fold (grab one side, stretch it, and fold over). Repeat 3-4 times over 3-4 hours.
Let the dough ferment until it has risen by 50-75%.

4. Shaping and Final Proofing:

Lightly flour a surface and shape the dough into a tight ball.
Place into a proofing basket or bowl lined with a towel. Cover and let it proof for 4-8 hours at room temperature, or refrigerate overnight for better flavor.

5. Baking the Sourdough Bread:

Preheat oven to 475°F (245°C). Place a Dutch oven inside while heating.
Flip the dough onto parchment paper, score the top with a sharp knife, and carefully place it into the hot Dutch oven.
Bake for 20 minutes with the lid on, then 20 minutes uncovered for a crispy crust.
Remove from the oven and let it cool completely before slicing.

Equipment