Sourdough Guides

In-depth technique guides covering flour selection, fermentation, scoring, banneton use, bulk fermentation, hydration, and more.

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Guides

How to Shape Sourdough Bread — Boule and Batard...

Shaping is the step that turns a blob of fermented dough into a loaf. It looks intimidating, but it comes down to one thing: building surface tension. Get that right...

How to Shape Sourdough Bread — Boule and Batard...

Shaping is the step that turns a blob of fermented dough into a loaf. It looks intimidating, but it comes down to one thing: building surface tension. Get that right...

Wheat vs. Rye Sourdough Starter — What's The Di...

If you're new to sourdough, one of the first decisions you'll face is which starter to use — wheat or rye. Both will leaven your bread, but they behave differently,...

Wheat vs. Rye Sourdough Starter — What's The Di...

If you're new to sourdough, one of the first decisions you'll face is which starter to use — wheat or rye. Both will leaven your bread, but they behave differently,...

Sourdough Starter Jar Guide — Shape, Size, Lids...

The jar you keep your sourdough starter in matters more than most people expect. The right jar makes feeding easier, rise tracking more accurate, and cleaning simpler. The wrong jar...

Sourdough Starter Jar Guide — Shape, Size, Lids...

The jar you keep your sourdough starter in matters more than most people expect. The right jar makes feeding easier, rise tracking more accurate, and cleaning simpler. The wrong jar...

Sourdough Hydration Explained — What Baker's Pe...

Hydration is one of the most discussed variables in sourdough baking — and one of the most misunderstood. It affects how the dough handles, how open the crumb is, how...

Sourdough Hydration Explained — What Baker's Pe...

Hydration is one of the most discussed variables in sourdough baking — and one of the most misunderstood. It affects how the dough handles, how open the crumb is, how...

Cold Proofing Sourdough — Why It Works and How ...

Cold proofing (also called retarding) means placing your shaped sourdough loaf in the fridge for the final proof rather than proofing at room temperature. It's become the standard method for...

Cold Proofing Sourdough — Why It Works and How ...

Cold proofing (also called retarding) means placing your shaped sourdough loaf in the fridge for the final proof rather than proofing at room temperature. It's become the standard method for...

Bulk Fermentation — What It Is and How to Get I...

Bulk fermentation is the most important phase of the sourdough bread-making process. It's the long rest period between mixing the dough and shaping it — when the levain ferments the...

Bulk Fermentation — What It Is and How to Get I...

Bulk fermentation is the most important phase of the sourdough bread-making process. It's the long rest period between mixing the dough and shaping it — when the levain ferments the...