Sourdough for Beginners: How to Make the Perfect Loaf
Sourdough for beginners can seem intimidating at first, but it is actually a simple and satisfying way to make homemade bread. Using only flour, water, and natural fermentation, sourdough creates rich flavor, a crisp crust, and a soft interior. This guide is made to help new bakers understand the basics, from starting and maintaining a starter to baking a reliable first loaf.
Learning how to make the perfect sourdough loaf takes patience rather than advanced skill. Each step teaches you how the dough behaves and how fermentation shapes the final result. With clear guidance and practice, sourdough baking becomes an enjoyable routine that leads to consistently delicious bread made right at home.
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What is Sourdough?
Sourdough is a type of bread made using natural fermentation instead of commercial yeast.
It relies on a sourdough starter, which is a mixture of flour and water that captures wild yeast and beneficial bacteria. This slow fermentation gives sourdough its signature tangy flavor, chewy texture, and crisp crust. The process also helps improve digestibility by breaking down gluten and unlocking nutrients. Because of this, sourdough is valued for both its traditional method and health benefits.
Why Make Sourdough Bread?
Making sourdough bread is more than just baking—it’s a rewarding process that lets you enjoy fresh, flavorful bread right from your kitchen. With its unique tangy taste, satisfying texture, and natural fermentation, sourdough stands out from ordinary loaves and is worth the time and effort.
Who Wants to Pass Up the Tangy Taste?
The signature tangy flavor of sourdough comes from natural fermentation, giving each bite a depth and complexity that store-bought bread can’t match. It’s a taste that keeps people coming back for more, whether enjoyed on its own or as the base for sandwiches.
Freshness
One of the best things about making your own sourdough is that it’s always fresh. You control the ingredients, bake it when you want, and enjoy a loaf that hasn’t spent days on a shelf. Fresh sourdough also keeps longer than many commercial breads due to its natural fermentation.
It’s a Healthier Option Compared to Regular Bread:
Sourdough is easier to digest than many other breads because fermentation breaks down gluten and phytic acid. It also has a lower glycemic index, helping to maintain steadier blood sugar levels. Plus, it’s free from artificial additives, making it a wholesome choice for everyday meals.
Sourdough Starter: The Key Ingredient:
A sourdough starter is the heart of every great loaf, made from a simple mix of flour and water that naturally attracts wild yeast and friendly bacteria. This living culture allows the dough to rise without commercial yeast while giving sourdough its unique tangy flavor and chewy texture. Maintaining your starter is easy once you get the hang of it, and it becomes a reliable companion for baking. Each time you feed and nurture it, you’re building the foundation for flavorful bread. With a healthy starter, you can enjoy fresh, homemade sourdough anytime.
What’s a Sourdough Starter?
A sourdough starter is a live mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. It acts as a natural leavening agent, helping the dough rise without commercial yeast. Over time, the starter develops a tangy flavor that gives sourdough its signature taste. It requires regular feeding to stay active and healthy, but once established, it can last indefinitely. Essentially, a starter is the foundation of all sourdough bread, giving it flavor, texture, and life.
How to Make a Sourdough Starter: A Step-by-Step Guide
Creating your own sourdough starter might seem tricky, but with a little patience, you’ll have a living culture ready to bake delicious bread. Follow this step-by-step guide to get your starter bubbling and active in just a week.
Ingredients:
- ½ cup whole wheat or all-purpose flour
- ¼ cup water (room temperature)
- A clean jar or container
Day #1: Mix Your Starter
Combine the flour and water in your jar and stir until smooth. Cover loosely to let air in, and leave it at room temperature. This is the beginning of your starter’s journey.
Day #2: Check on Starter
Your starter might show small bubbles or no change at all—both are normal. Give it a gentle stir to help incorporate air and keep it healthy.
Day #3: Watch for Bubbles; First Feeding
By now, you should see bubbles forming. Discard half of your starter and feed it with equal parts fresh flour and water. This encourages growth and strengthens the culture.
Day #4: More Activity
Your starter should be more active, with a noticeable rise and a mild tangy smell. Continue feeding daily and stirring to maintain its strength.
Day #5-6: It’s Almost There
Bubbles, a pleasant aroma, and consistent rising indicate your starter is nearly ready. Keep feeding it every 24 hours and watch its growth.
Day #7: Ready to Bake?
Your starter is now bubbly, doubled in size, and has a tangy aroma. It’s strong enough to leaven bread, and you’re ready to bake your first sourdough loaf.
Troubleshooting Your Starter
Even experienced bakers sometimes run into issues with their sourdough starter. Don’t worry—most problems have simple fixes. Here’s how to troubleshoot common starter issues and get it back on track.
Things Seem to Be Moving Too Slowly
If your starter isn’t bubbling or rising as expected, it might be too cold. Try placing it in a warmer spot, around 70–75°F, to encourage activity. Patience is key, as some starters take longer to develop.
You’re Not Noticing Any Bubbles?
No bubbles at all could mean your starter needs more time or regular feedings. Stir it daily and make sure you’re discarding and feeding it properly to help the wild yeast grow.
The Starter is Weak or Not Growing
A weak starter may smell overly sour or fail to double in size. Refresh it with more frequent feedings and consider switching to a different flour, such as whole wheat, to boost activity.
Flour Troubles
Different flours affect starter performance. Whole grain flours tend to ferment faster, while bleached or low-protein flours can slow it down. Experimenting with flour types can help strengthen your starter.
Preparing the Dough
Ingredients:
- 3 cups all-purpose or bread flour
- 1–1¼ cups water (adjust based on hydration)
- ½ cup active sourdough starter
- 1½ tsp salt
How to Mix the Dough
Instructions:
Step 1: Mix the Dough
Combine the flour, water, and sourdough starter in a large bowl. Mix until there are no dry patches. Let it rest for 20–30 minutes for autolyse, which helps develop gluten naturally.
Step 2: Stretch-and-Fold
Instead of heavy kneading, gently stretch and fold the dough every 30 minutes during the first few hours of fermentation. This strengthens the dough and builds structure.
Step 3: Watch and Adjust
Pay attention to the dough’s texture and elasticity. If it feels too dry, add a bit more water; if too sticky, sprinkle in a little flour.
Dough Hydration
How Hydration Affects Dough Texture
Hydration refers to the ratio of water to flour in your dough. Higher hydration creates a softer, more open crumb, while lower hydration makes the dough easier to handle but denser. Adjust based on your preference and flour type.
Bulk Fermentation: The First Rise
After mixing, let the dough rise at room temperature until it doubles in size. This bulk fermentation is crucial for flavor development and gluten structure. During this time, the dough will become airy and bubbly, preparing it for shaping.
- As soon as you finish mixing your dough, cover the bowl with plastic wrap or a reusable shower cap to prevent drying out.
- Rest and rise: Let the dough sit at room temperature for a total of 12 hours at 70°F. (If your kitchen is warmer, it will be for less time. If your kitchen is colder, it will be for more time)
- Stretch and fold: Every 30–45 minutes, gently stretch one side of the dough upward, then fold it over itself. Rotate the bowl and repeat on all four sides. Do this 4 times during the beginning of your bulk fermentation.
- Watch for growth: The dough should rise by about 50–60%, feel airy, jiggle when shaken, have bubbles on top of the dough and easy pull away from the bowl.
- Once the dough looks puffed up and completed its bulk fermentation, it’s ready for shaping and the final proof.
How to Use a Proofing Basket
Dust your proofing basket with flour to keep the dough from sticking. Rice flour works great, or you can use all-purpose flour for a nice finish.
What if you don’t have a proofing basket? No worries! Just line a bowl with a clean kitchen towel, dust it with flour, and shape your dough inside the bowl. It works just as well.
Retardation: This simply means chill the dough. After bulk fermentation, you can slow things down by placing the dough in the fridge for 8-72 hours. This slow fermentation helps develop deeper flavors and makes the dough easier to work with when scoring.
Shaping the Dough
Shaping the dough is key to getting a good rise and the right texture in your loaf. You want to create tension while shaping, so the dough holds its shape and bakes evenly. You can go for a round (boule) or oblong (batard) shape.
How to Shape Your Dough
After your dough has gone through its bulk fermentation, it’s time to shape it. You’ll want to gently stretch and fold the dough to build surface tension. This gives the dough strength and helps it rise evenly as it bakes.
Pre-Shape
Pre-shaping your dough helps to create extra tension in the dough before its final shaping. This allow your dough to have a beautiful rise while it bakes.
Step 1: With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles!
Step 2: Tilt the bowl and leave gravity to do the work to move the dough on the counter.
Step 3: Shape the dough by doing another round of stretch and folds until you have gone full circle.
Step 4: With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Lightly dust the top with some flour.
Step 5: Cover the dough with your mixing bowl and let it rest for 30 minutes.
After 30 minutes of rest, move on to shaping your dough.
Dough Shaping Styles
Round shape (Boule): The round shape is the classic sourdough look. Gather the dough’s edges toward the center and flip it over, making a smooth, tight ball.
Step 1: First, flip the dough so that it is flour side down on your work surface.
Step 2: Grab one edge of the dough, stretch it slightly, and fold it toward the center.
Step 3: Repeat this folding process all the way around the dough until it forms a rough ball.
Step 4: Flip the dough seam-side down. Use your hands or a bench scraper to gently pull the dough in a circular motion, tightening the surface to create tension. This helps it hold its shape while rising.
Oblong shape (Batard): The batard or oval shape is great for a rustic, artisan-style bread, especially if you’re after a sandwich loaf.
Step 1: First, flip the dough so that it is flour side down on your work surface.
Step 2: Gently pull the bottom of the dough towards you, then fold it towards the center of the dough. Press down slightly to help it seal.
Step 3: Then, pull the right side of the dough out and fold toward the center.
Step 4: Finally, stretch the top of the dough away from you and crisscross the corners towards the center of the dough.
Step 5: Then, roll the dough from the bottom to the top and tuck to tighten the seam, creating a log shape.
Just to clarify, these aren’t the only shapes you can make. Feel free to get creative with custom designs and unique shapes.
Handling Sticky Dough
Sourdough can get pretty sticky, especially if the hydration is high. Wet your hands or lightly flour them to handle the dough without making a mess. Just be careful not to deflate the dough too much, but you still want to build enough tension for a great rise.
Final Proof: The Second Rise
After the bulk fermentation, you’re ready to move on to the final proofing, the last rise before baking.
The final proof is the second rise that happens after you’ve shaped the dough. This step takes place right before baking and helps the dough expand fully, giving the bread its ideal texture and volume. The dough’s final rise during this stage is influenced by the quality of the bulk fermentation, where the starter helped the dough rise and build strength.
This can be done at room temperature or it can be done slowly in the fridge, also known as a cold ferment.
Cold Ferment
Personally I prefer placing shaped dough in the fridge for a long cold-ferment. The cooler temperatures slows down the activity of the yeast, which allows the bacteria to continue to develop the delicious sourdough flavor, without jeopardizing the structure of the dough.
Cold-proofing your dough also gives you flexibility of when you can bake your loaf. Properly proved dough that has been shaped and placed in the fridge can cold ferment for up to 72 hours without over proofing! This allows you to bake your loaf when it is convenient for you.
Finally, a cold ferment helps you score the dough better. The cooler temperatures tighten up the dough, making scoring simple to intricate designs a breeze.
Signs Your Dough is Ready to Bake
If you prefer your dough to perform its second rise at room temperature, here are signs that it is ready to bake.
Finger poke test: Gently poke the dough with your finger. If it springs back slowly, it’s ready. If it springs back quickly, it needs more time. If it doesn’t spring back at all, it has over proofed.
Bubbles: Look for small bubbles throughout the dough. These show that fermentation is complete.
Elastic feel: The dough should feel smooth and stretchy, not stiff or overly sticky.
Dough size: The dough should have risen well and doubled in size during proofing.
Baking Sourdough
Sourdough bread baking requires patience and attention to detail, but the results are worth it. You need the right oven temperature and steam to help the dough rise perfectly. Let’s break down the steps, from scoring the dough to adjusting the heat, so you can get that crispy, airy loaf with perfect oven spring.
Baking Basics: Oven Temperature and Steam
When baking sourdough, getting the oven temperature and steam right makes all the difference. Here’s what you need to do:
Preheat your oven to 500°F
Dutch Oven:
This oven traps steam, helping the dough rise and giving it that perfect crust.
Regular Oven:
Baking sourdough without a Dutch oven can be done, but it does require extra tools and steps. For that reason, recommend that beginners start by baking sourdough in a Dutch oven. It’s efficient and simple baking method. So going forward, I will be sharing just this method.
If you’re going this route, you’ll need a baking stone and a cast iron skillet to create needed steam.. Place it on the middle or lower rack of the oven before turning it on.
Let the oven and stone heat up for 30 to 60 minutes to ensure the heat is even, which helps create that crispy crust. Just don’t put a cold stone in a hot oven, or it could crack from the sudden temperature change.
Creating steam:
Steam is what gives your bread that nice rise and crispy crust. Without it, the loaf can end up dense. Make sure you’ve got the steam ready, whether you’re using a Dutch oven or a stone.
Dutch Oven:
It naturally traps steam, but you can also spritz the dough with water or add some ice cubes for extra steam.
Regular Oven:
You can add steam by putting a pan of boiling water in the bottom of the oven or spraying the oven with water just before you close the door. Spray the oven walls and the floor, not directly on the bread.
Scoring the Dough:
Scoring is the process of cutting the dough before baking. It helps the dough expand properly while baking, especially during oven spring. Plus, it gives the bread that rustic look and contributes to its texture.
How to Score Your Dough
Right before baking, score the top of your dough. To remove the dough from the banneton, place a piece of parchment paper on top and flip the banneton upside down to remove the dough.
Use a lame, razor blade or sharp knife on a 45 degree angle to make shallow score lines, about 1/4 inch deep, in the dough. Feel free to get creative with your design, but keep the cuts light to avoid deflating the dough. This simple step plays a big role in the final appearance and texture of your bread. I highly recommend using a bread lame, a tool specifically designed for scoring, for more precision.
Baking Tip: Pop your dough in the freezer for 30 minutes before baking. The cooler temperature will tighten up the dough, making it easier to score.
Baking the Bread: Step-by-Step Instructions
Once you’ve scored your dough, you’re ready for the next step: baking the bread.
- Preheat the oven: Place your Dutch oven in the oven and preheat it to 500°F. Let it heat up for at least 30 minutes.
- Score the dough: Before baking, score the top of your dough with a bread lame or sharp knife. This helps the bread expand evenly and gives it a nice texture on top.
- Bake at 450°F for 20 minutes: Carefully remove the hot Dutch oven from the oven. Use the corners of your parchment paper to help you place your dough into the hot Dutch oven. Place the lid on top. Reduce the oven temperature to 450°F and bake for 27 minutes. The high heat will help the bread rise and create a crispy crust.
- Lower the temperature to 425°F: After 27 minutes, reduce the oven temperature to 425°F, remove the lid of the Dutch oven and bake for another 10-15 minutes. The bread should be golden brown and sound hollow when tapped on the bottom.
- Oven spring: As the bread bakes, it experiences “oven spring.” This is when the dough rises quickly in the hot oven, giving your loaf its light, airy texture and shape.
- Cool the bread: Once it’s done, remove the bread from the oven and let it cool on a wire rack. This helps the crust set and makes slicing easier.
Troubleshooting Your Sourdough Loaf
If your sourdough loaf didn’t turn out quite right, don’t beat yourself up too much. Here’s how to troubleshoot and get the perfect loaf next time.
Why Is My Loaf Flat?
Over-proofing: If your loaf didn’t rise properly in the oven, it might not have been proofed properly. A flat loaf is typically a sign that your dough proofed too long before baking. Read all about over-proofed sourdough here.
Oven wasn’t preheated right: If your oven was too cool, the dough won’t get the “oven spring” it needs to rise fully. For best results, make sure your oven is preheated to the right temperature, around 500°F (260°C).
Why Is My Crumb Too Dense?
Under-proofing: Most often, dense crumb can come from not giving the dough enough time to rise. Be patient during both the bulk fermentation and final proof stages. Allow the dough to expand properly so it can develop that light, open crumb.
Over-proofing: On the flip side, your bread can bake up dense if it was over-proofed. The gluten has broken down in over-proofed dough, which prohibits from rising properly while it bakes. This leaves you with a flat and dense loaf.
Not enough hydration: If your loaf is dense or heavy, it could be also be because your dough was too dry. For consistent results, use a kitchen scale. A low hydration dough will have a tighter, more compact crumb.
Why Is My Loaf Too Sticky or Wet?
Over-proofing: The most common reason for overly sticky dough is over-proofing. If your dough is over-proofed, it can become too soft and lose structure, making the loaf sticky and wet. Keep an eye on your dough and don’t let it proof for too long.
Too much hydration: If your loaf turned out too sticky or wet, it could be that you added too much water to the dough. While sourdough requires more hydration than regular bread, be careful not to add too much. For consistent results, use a kitchen scale.
Why Is My Crust Too Hard or Thick?
Baking too long or at too high a heat: A crust that’s too thick or hard might be a result of baking the loaf uncovered for too long or at too high of a temperature. If you’re baking in a Dutch oven, keep the lid on for the first 27 minutes of baking. Then continue to bake the loaf with the lid off until it is a deep golden brown.
Not enough steam: Sourdough needs steam during the first part of baking to help it rise and develop a crispy, golden crust. Make sure you use a Dutch oven with the lid on for the first part of baking.
Storing Your Sourdough
Keeping your sourdough fresh and delicious is easy with the right storage. Proper storage helps maintain that perfect soft inside and crispy crust. Whether you plan to enjoy it right away or freeze it for later, these simple tips will keep your bread at its best.
Fresh sourdough bread is best enjoyed while it’s still soft with a crispy crust. To keep it fresh for up to three days, try these tips:
Room Temperature Storage
Store your bread in a paper bag or wrap it in a cloth towel. The paper bag lets the bread breathe, helping the crust stay crisp while keeping the inside from drying out. If you wrap it in a towel, it helps keep the bread from becoming too dry but still maintains that nice texture.
Tips:
Avoid plastic: Skip the plastic bags. While they might seem like a quick fix, they trap moisture and make the crust soggy. Only use plastic if you’re freezing the bread.
Cool, dry place: Keep the bread on the counter, away from sunlight or heat. A cool, dry spot will keep your loaf fresh and mold-free.
Freezing Bread for Longer Storage
Freezing sourdough is a great way to store it longer, and here’s how to do it right:
- Slice the bread before freezing it. This way, you can pull out just what you need without thawing the whole loaf.
- Tightly wrap the bread in plastic wrap or aluminum foil. Then, place it in a resealable freezer bag to keep it fresh. Try to squeeze out as much air as you can to avoid freezer burn.
- If you prefer to freeze a whole loaf, wrap it up the same way. Plastic or foil first, then a freezer bag. Make sure to remove excess air to protect the bread.
- Reviving Sourdough From the Freezer
- When you’re ready to enjoy your frozen sourdough, here’s how to bring it back to life:
Reheating sliced bread:
If you froze slices, just pop them in the toaster as usual. If you’re using the oven, preheat it to 350°F, place the slices on a baking sheet, and warm them for about 10 minutes. That should do the trick for a crispy crust.
Reheating a whole Loaf:
For a whole loaf, preheat your oven to 375°F. Place the loaf directly on the oven rack or on a baking sheet. Bake for about 15-20 minutes until it’s heated through and the crust is crispy. If you want the crust extra crispy, spritz the loaf with a little water before baking or cover it loosely with foil for part of the time.
Thawing:
If you have time, you can let the bread thaw in the fridge overnight before reheating. However, reheating it from frozen works best for keeping that fresh-baked texture.
You’ve made it through this entire guide, which shows you’re patient enough for sourdough bread. Now, go ahead and bake!
Sliced sourdough bread, sourdough wrapped in plastic wrap.
FAQ About Beginners Sourdough Bread
What is sourdough, and how is it different from regular bread?
Sourdough is bread made with a natural fermentation process using a starter that ferments naturally with wild yeast and lactic acid bacteria. The starter is a mix of flour and water that captures wild yeast and bacteria. Unlike regular bread that uses commercial yeast, sourdough rises slower, has a tangy flavor, and a chewy texture. It also stays fresher longer without the need for artificial preservatives.
What is a sourdough starter?
A sourdough starter is a live culture made from flour and water that ferments and creates wild yeast.
How can I tell if my starter is ready to bake with?
Your starter is ready when it doubles in size within 4–6 hours of feeding, though this can vary depending on room temperature and feeding ratio. Look for bubbles on the surface and a tangy or yeasty smell. A simple way to test it is the float test. Drop a teaspoon of active, bubbly starter into water. If it floats, it’s likely ready to bake, but keep in mind the float test isn’t foolproof. Overly bubbly or underdeveloped starters can sometimes float too.
What type of flour should I use for my starter and dough?
For starting a new sourdough starter, whole wheat or rye flour works best because it ferments quickly and encourages the growth of wild yeast. Once your starter is established, you can switch to unbleached all-purpose or bread flour for baking. These flours have higher gluten content, which helps give your dough structure and allows it to rise properly.
Why didn’t my dough rise properly?
There could be a few reasons for this. A weak starter, under-proofing, or low hydration might be the issue. First, check that your starter is active and bubbly before using it. Your dough should rise in a warm spot, around 75-80°F. Also, give the dough enough time to rise during bulk fermentation. Fermentation time can vary based on room temperature and dough hydration, so keep an eye on the dough’s progress. If any of these steps are off, the dough may not rise as expected.
How do I know if my dough is fully proofed?
To check if your shaped dough left at room temperature for the second proof is ready to bake, gently press your finger into it. If the indentation springs back slowly, it’s good to go. A quick bounce-back means it needs more time, while no spring-back at all indicates the dough is likely over-proofed and may turn out too dense.
What’s the best way to shape sourdough dough?
Stretch and fold the dough a few times, then shape it into a tight round. Creating surface tension while shaping helps the dough keep its form and rise well during baking. Be gentle but firm to avoid deflating it.
Why does my sourdough loaf have a dense crumb?
A dense crumb usually results from under-proofing, over-proofing, not enough hydration, or missing some key kneading and folding steps. Be sure to properly bulk ferment and proof your dough, adding more water for a higher hydration dough, or folding the dough more during bulk fermentation to help it develop better structure and air pockets.
How can I make my sourdough crust crispier?
If you want a crispier crust, bake your sourdough in a Dutch oven or a covered baking dish to trap steam. That’s what gives it that golden, crunchy exterior. About halfway through baking, take the lid off so the crust can brown and crisp up. When it’s done, let the bread cool all the way before slicing. Cutting into it too soon can make the crust go soft, so hold off until it reaches room temperature for the best results.
What’s the best way to store sourdough bread?
Store sourdough in a paper bag or wrap it in a clean kitchen towel at room temperature for up to 3 days. Plastic bags can make the crust soft, so it’s best to skip those. For longer storage, slice the loaf and freeze the pieces. When you’re ready to eat, just pop a slice in the oven to bring back that crispy crust
How do I handle sticky dough?
Sourdough dough can be sticky due to its high hydration. To handle it more easily, wet your hands slightly before working with it. You can also use a bench scraper to move and shape the dough without it sticking.
What temperature should I bake sourdough at?
Preheat your oven and Dutch oven to 500°F of at least 30 minutes, reduce the oven temperature to 450°F and bake the sourdough with the lid on for the first 27 minutes. After that, lower the temperature to 425°F, remove the lid, and continue baking for another 10–15 minutes, or until the crust is deep golden brown.
Can I make sourdough without a Dutch oven?
Yes, you can! Use a baking stone or sheet pan, and place an oven-safe dish filled with hot water on the lower rack to create steam. You can also spray water into the oven during the first 10 minutes of baking to help with the rise and crust.
How can I prevent my loaf from sticking to the proofing basket?
Generously dust the proofing basket with rice flour. Why rice flour? It works better than regular wheat flour at preventing the dough from sticking because it is gluten-free. If you don’t have rice flour on hand, line the basket with a kitchen towel and dust it with regular flour instead. This will help keep the dough from sticking and make it easier to transfer.
What should I do if my sourdough tastes too sour?
If your sourdough is too sour, try shortening the cold-proof time or feeding your starter more often to balance the flavor. You can also use more unbleached white flour, like all-purpose or bread flour, instead of whole wheat, as it tends to produce a milder taste.
Why does my sourdough have large holes or uneven texture?
Large holes or uneven texture usually happen if the dough is under-proofed, too hydrated or not mixed enough. Press out some of the air bubbles while shaping the dough, then let it proof until it’s fully ready. That should help even things out.
How do I get the scoring marks to stand out more?
Chill your dough in the freezer for 30–60 minutes before scoring. It’ll firm up, making it easier to get clean, sharp cuts. Use a razor blade or lame for the best results, and try scoring at a deeper angle for more noticeable marks.
What’s the difference between bulk fermentation and final proofing?
Bulk fermentation is the first rise, right after you mix the starter into your dough. During this stage, the dough develops structure and flavor. Final proofing happens after you shape the dough. It’s when the dough gets a second rise, allowing it to relax and expand before baking.
How do I know if I’ve over-proofed my dough?
Over-proofed dough will feel super airy and might deflate easily when you touch it. You may also notice large bubbles on the surface. The dough will often feel super sticky and wet. If this happens, try gently reshaping the dough and baking it right away. It might not rise as much in the oven, but it should still taste great.
Can I make sourdough gluten-free?
Yep, you can! You’ll need a gluten-free starter, which you can make with flours like brown rice or sorghum. The process is pretty similar to regular sourdough, but gluten-free dough might need a bit more tweaking, like adjusting hydration levels and baking times. It may take some trial and error to get the texture and flavor just right.
What tools do I need to make sourdough at home?
Helpful tools include a kitchen scale, mixing bowls, a bench scraper, a proofing basket or bowl with a towel, a Dutch oven or baking stone. A razor blade or a bread lame (a tool specifically for scoring) is the best choice because they’re sharp and give you clean, precise cuts.
How do I fix a flat loaf?
Flat loaves often happen because of weak starters or over-proofing. The best way to fix a flat sourdough loaf is to focus on feeding your starter regularly and giving the dough a proper fermentation time. Shaping tightly and preheating the oven also help.
How can I make sourdough bread with a lighter crust?
Bake at a slightly lower temperature for a longer time. If you are using a Dutch oven, you can also keep the lid on for longer.
What can I do with leftover sourdough starter?
Use extra starter in pancakes, waffles, muffins, crackers, or even pizza dough. It adds flavor and reduces waste.
How do I maintain my starter long-term?
Feed the starter weekly if it’s in the fridge. For longer storage, you can dehydrate your starter. Spread it thin on parchment paper, let it dry, crumble it up, and store it in an airtight container.
Glossary
Bench rest: A quick break for the dough after shaping. It gives the gluten time to relax before shaping it again.
Bulk fermentation: The first big rise after mixing. This is when the dough gets its flavor and structure.
Crumb: The texture inside the bread. It can be light and airy or tight and dense.
Dough hydration: The amount of water compared to flour in the dough, shown as a percentage. More water means a softer, more open crumb.
Fermentation: The magic that happens when yeast and bacteria make bubbles and acids, helping the dough rise and taste amazing.
Levain: A mix of starter, flour, and water that acts as the yeast to make the dough rise.
Oven spring: That quick puff the dough gets during the first few minutes in the oven when the heat makes it expand fast.
Proofing: The final rise after shaping. This is the last step before baking to let the dough fluff up.
Scoring: Slashing the top of the dough right before baking. It controls how it expands and adds a cool design.
Sourdough starter: A mix of flour and water that captures wild yeast and bacteria. This is what makes sourdough rise naturally.
Stretch and fold: A simple way to strengthen dough by stretching it out and folding it over itself during the rise.
Tangy: The slightly sour flavor sourdough is known for. It comes from the acids produced during fermentation.
Wild yeast: Yeast that naturally exists in the air and flour. It’s what powers the rise in sourdough starter.
Windowpane test: A quick check for gluten development. Stretch a piece of dough until it’s thin and see-through without tearing.
Retardation: A cold-ferment slows down the rise by sticking the dough in the fridge. This makes the flavor stronger and the structure better.
Score lines: Decorative cuts on top of the dough made right before baking. They look nice and help the dough rise evenly.
Starter feeding: Refreshing your sourdough starter with new flour and water to keep it active and strong.
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