Mastering Sourdough Bread: Step by Step Guidance, Expert Tips and Tricks, and Diverse Recipes to Make Artisan Bread at Home

by Molly Eldridge

Higher protein levels create stronger, more elastic gluten strands, leading to better rise and a chewier texture. This is why bakers often prefer bread flour when aiming for a lofty loaf. However, flour choice not only impacts texture but also influences the sourness of the bread. Rye flour, for instance, ferments differently compared to wheat, often resulting in a tangier loaf.

I use filtered water and warm it in the microwave for 45 seconds when making bread.

Salt slows down the yeast activity, ensuring that fermentation happens at a controlled pace and allowing flavors to develop fully.

A mature starter will double in size reliably within about 4 to 6 hours after feeding. It should look bubbly and frothy, with a pleasantly sour smell

The “float test” is a simple way to check if your starter is ready. Take a spoonful of starter and drop it into water. If it floats and is full of air bubbles, it’s ready for your sourdough baking.

typical bulk fermentation takes 3 to 5 hours. It’s about how the dough looks and feels. It should double in size and show bubbles on the surface or just beneath it. If you gently poke the dough with a floured finger, the indent should fill back slowly. If it springs back quickly, the dough needs more time; if the indent stays, it might be over-proofed.

To judge if your dough is proofed just right, use the finger-poke test again. This time, when you poke the dough, you’re looking for the indentation to fill back slowly, but it should still leave a noticeable impression.

Once your starter is mature, you don’t need to feed it as often if you keep it in the fridge—once a week is usually enough. Just remember to take it out and feed it 24 hours before you plan to bake.

Too cold, and the fermentation slows down, making your starter sluggish. Too warm, and it can become too active too quickly. The sweet spot is a cozy 70-75 degrees Fahrenheit.

Start small—swap about 10% of your regular flour with a whole grain flour and see how it goes. If you like the result, you can gradually increase the amount. Just keep an eye on your starter’s activity; whole grains can affect how fast it ferments.

If your starter doubles in size within 4 to 6 hours after feeding, it’s definitely ready to leaven some dough.

A healthy sourdough starter usually smells pleasantly sour with a hint of yeastiness, like beer or ripe fruits. This indicates a balanced, acidic environment ideal for sourdough baking, thanks to lactic and acetic acid bacteria.

knowing how to properly pause it can be a real lifesaver. It’s like hitting snooze for your bubbly buddy, giving you peace of mind without worrying about neglect. There are ways to store your starter for short or long periods without losing its magic. Let’s explore how to keep your starter happy, even when you’re not baking actively.

Another reliable method is drying your starter. Spread your active starter thinly on parchment paper and let it dry completely at room temperature. Once dry, it turns into brittle sheets or flakes that can be stored in an airtight container. This dried starter can be reactivated even after years, making it perfect for those with unpredictable baking schedules.

Ever noticed a liquid layer on top of your starter? That’s hooch. It’s not a drink but an alcoholic byproduct of fermentation. Hooch usually means your starter is hungry and needs feeding. It can be clear to dark brown and often occurs in starters kept in the fridge or not fed regularly.

In colder months, more frequent feedings can maintain your starter’s vitality as yeast battles the cold. In summer, a thicker, lower-hydration starter can slow down fermentation accelerated by heat.

One way to extend fermentation is by using a technique called cold proofing. By letting your shaped dough rest in the refrigerator (anywhere from 12 to 48 hours), you slow down the yeast activity while giving the bacteria more time to develop complex flavors that can’t be hurried.

The exact amounts will vary by recipe, but for a basic loaf, aim for around 500 grams of flour, 350 grams of water, 100 grams of starter, and 10 grams of salt.

Start by blending the flour and water together. Hold off on adding the salt and starter—this is the autolyse stage. It allows the flour to absorb water and begin gluten formation before fermentation starts. Stir until there are no dry patches, then cover the bowl and let the dough rest for 30 minutes to an hour.

After the rest, add your starter and salt to the dough.

Once mixed, transfer the dough to your work surface and start kneading. It’s not just about strength; it’s about finding a steady rhythm. Knead until the dough feels smoother and more elastic in your hands, about 10 to 15 minutes depending on your technique and the dough’s consistency.

Now that you’ve mixed and kneaded your dough, it’s time for its first big rise, called bulk fermentation.

Place your dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it sit at room temperature.

Typically, it could take anywhere from 4 to 12 hours.

After bulk fermentation, your dough is ready to shape. Gently turn it out onto a lightly floured surface and shape it into a round or oval, depending on your preference. Handle the dough with confidence yet gently, preserving the gas trapped inside.

Once shaped, your dough undergoes its final proof. This is the last rise before baking, crucial for achieving the desired expansion. Place your shaped dough into a well-floured proofing basket or a bowl lined with a floured towel. Loosely cover it with plastic wrap or a damp cloth and let it rise again, usually for 1 to 3 hours, until it becomes puffy and springs back slowly when gently pressed.

Meanwhile, preheat your oven ...

Some recipes call for a shaggy dough which is more sticky and wet.

If you notice the surface starting to tear, pause and let the dough relax for a minute before continuing.

To prepare a banneton, generously dust it with a mix of rice flour and all-purpose flour—rice flour is less sticky, which helps prevent the dough from adhering.

Place your shaped dough into the banneton with the seam side facing up. This way, when you turn it out onto your baking surface, the seam will end up on the bottom,

Lightly cover the banneton with a cloth or plastic wrap,

When it’s time to bake, simply invert the basket onto a parchment-lined peel or direct...

the lame (pronounced “lahm”), a tool made for scoring bread. It’s essentially a razor blade fixed to a handle, allowing you to make precise, clean cuts on the dough.

Shallow cuts may close up during baking, preventing the bread from opening as desired. Aim for cuts about a quarter to a half-inch deep.

hold it at a 30-degree angle to the dough’s surface to create a perfect “ear”—a raised lip of crust that curls away from the cut, enhancing the crust texture.

For a typical loaf, bake covered for about 20 minutes (if using a Dutch oven), then uncover and bake for another 20 to 25 minutes for a deep, rich crust. How do you know it’s done? Besides the color, tapping the bottom should make a hollow sound. Also, an instant-read thermometer inserted into the center should read around 200-210°F