Sourdough for Beginners: How to Make the Perfect Loaf

Sourdough for Beginners Guide teaches you how to make the perfect loaf with simple steps, from starter to baking, for delicious homemade bread.

The only thing better than baking sourdough bread from scratch is eating it! There’s something about that fresh, warm loaf that makes all the effort totally worth it.

If you’re new to this, don’t worry. This guide is your sourdough 101, and I’m here to help you every step of the way.

You’re about to learn a whole new life skill. From prepping your active sourdough starter to mixing the dough, shaping it, and baking it in a hot Dutch oven, I’ll make sure you feel confident in the kitchen.

I’ll walk you through how wild yeasts work and show you how to use the fold method and dough rest for that perfect, chewy texture.

I’ll also share tips on storing your fresh sourdough bread and even give you ideas for what to do with any sourdough discard. By the time you’re done, you’ll be ready to bake your first loaf and enjoy that homemade goodness. Let’s help you bake your first loaf of sourdough bread! 

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What is Sourdough?

Sourdough is a naturally fermented starter made with wild yeast and bacteria. Unlike regular bread that uses commercial yeast, sourdough gets its rise from wild yeast, which gives it that signature tangy flavor and chewy texture. Plus, because of the fermentation process, sourdough lasts longer than bread made with commercial yeast.

Why Make Sourdough Bread? 

Here’s why: 

It’s a healthier option compared to regular bread

Sourdough bread is not only tasty but also easier to digest than regular bread, thanks to its longer fermentation process. The natural bacteria that form during fermentation help break down gluten and phytic acid, making the bread gentler on your stomach. This process reduces gluten and phytic acid levels, which is great for people with mild gluten sensitivity. On top of that, it helps your body absorb nutrients like iron and zinc more easily. That’s why sourdough can be a healthier choice compared to regular bread.

Who Wants to Pass Up the Tangy Taste?

Absolutely no one! Sourdough has that tangy taste that sets it apart from ordinary homemade bread. The natural fermentation process gives it a bold, unique flavor that regular bread just can’t match. It’s definitely not your average loaf.

Freshness

Sourdough bread lasts longer than most store-bought breads, which is a big plus. Its natural fermentation process means it doesn’t need artificial preservatives, unlike the stuff you find in most store-bought loaves. The acids formed during fermentation help preserve it, keeping the bread fresh without extra additives. You can enjoy sourdough for days after baking, and it’ll still taste amazing.

Sourdough Starter: The Key Ingredient: 

The sourdough starter is what makes homemade sourdough bread rise and gives it that tangy flavor. It’s loaded with wild microbes, specifically wild yeast and bacteria, that naturally ferment the dough. Learning how to make your own starter at home lets you control the fermentation process and the final flavor of your bread. Once you’ve got the starter down, you can try just about any sourdough recipe with confidence.

What’s a Sourdough Starter? 

Before you can make sourdough bread, you need to make the most important ingredient: the sourdough starter. A sourdough starter is simply a mix of flour and water that naturally captures wild yeast and bacteria from the air and flour itself. Unlike the commercial yeast you’d buy at the store, wild yeast is already present in the flour and in the environment. 

When you mix it with water, it creates a perfect spot for both yeast and beneficial bacteria to grow. These little guys go to work fermenting the dough, which causes it to rise and gives sourdough that tangy flavor we all crave. The more you feed it with flour and water, the more active it gets, allowing you to bake delicious, tangy sourdough bread!

How to Make a Sourdough Starter: A Step-by-Step Guide

Sourdough starter is easy to make with these two basic ingredients: flour and water. Over the next 5–7 days, follow the step-by-step guide below to develop your very own active starter. You’ll know it’s ready when it’s bubbly, rises in 4–6 hours (depending of temperature of your environment), and has that unmistakable tangy smell.

I’ll share an over below, but for a deep-dive on how to make a sourdough starter from scratch go here.

Ingredients:

• Flour: first you’ll use rye or whole wheat flour, then you can switch to unbleached all-purpose or bread flour
• Water: filtered or non-chlorinated water works best

Day #1: Mix Your Starter

1. Combine the flour and water: In a clean glass jar or bowl, combine 60 grams (scant 1/2 cup) of rye or whole wheat flour with 60 grams (1/4 cup) of water. Stir until it’s well mixed and smooth.
2. Cover and rest: Cover the jar loosely with a lid or cloth. Let it sit at room temperature (around 75°F is ideal) for 24 hours.

Day #2: Check on Starter

1. After 24 hours, you might see bubbles starting to appear or not see much happening yet, and that’s totally fine!
2. Continue to cover the jar loosely and let it sit for another 24 hours.

Day #3: Watch for Bubbles; first feeding

1. After 48 hours, you should begin to see a few bubbles and maybe notice a slight increase in volume. The smell might start to become a bit sour. This is all normal.
2. Discard the mixture until you are left with 60 grams (about 1/4 cup). Then, add 60 more grams (scant 1/2 cup) of flour, continue with rye, whole wheat or switch to unbleached all-purpose or bread flour, and 60 grams (1/4 cup) of water. Stir and cover again.
3. Let the starter rest for 24 hours in a toasty spot.

Day #4: More Activity

1. At this point, your starter might be getting more bubbly and starting to rise. If you notice your starter was very active and now not so much, this is normal. It might smell sour and yeasty at this point. Each time you discard and feed your starter, you are building up the natural bacteria. Trust the process.
2. Again, discard until you have 60 grams (about 1/4 cup). Add 60 grams (scant 1/2 cup) of flour and 60 grams (1/4 cup) of water, stir, and then cover.
3.  Let it sit at room temperature for a day. 

Day #5-6: It’s Almost There

1. Feed the starter again by discarding until you have 60 grams (about 1/4 cup). Add 60 grams (scant 1/2 cup) of flour and 60 grams (1/4 cup) of water, stir, and then cover.
2. Leave the starter at room temperature for 24 hours.

Day #7: Ready to Bake?

Is your sourdough rising within 4–6 hours of feeding (this will depend greatly on how warm or cold your environment is)? Does it have a pleasant tangy smell. When you feed it, does it double in size with bubbles all throughout and on top?

Say yes to all 3? Then your starter might be ready to bake with!

Test the float: To test if your starter is strong enough to bake with, drop a small spoonful of the bubbly starter in a glass of water. If it floats, it’s ready. If not, continue to discard and feed. It can take 7-21 days for a starter to establish.

Troubleshooting Your Starter

If your starter isn’t bubbling or growing as expected, don’t worry. Here are a few quick tips to get things back on track:

Things seem to be moving too slowly

Sourdough starters take time. If things don’t happen right away, don’t worry. It can take 7-21 days before your starter really starts to show signs of life, especially if you’re starting from scratch. Keep feeding it and stay patient while the wild yeast gets going.

You’re not noticing any bubbles? 

Check the temperature of your kitchen. If the starter’s in a cold spot, it might not be fermenting properly. A warm area, around 75°F, works best. If it’s too chilly where the starter’s sitting, you may want to move it to a warmer spot or use a proofing box to help it out.

The Starter is Weak or Not Growing

If your starter seems weak and isn’t rising, it’s likely because it’s underfed. Sourdough starters need regular feedings to stay active. Give it a good feeding of equal parts flour and water (around 60g of each) to help it grow. If you’ve been using a small amount of starter for a while, try discarding some before feeding. Why? To keep things nice and balanced.

Flour Troubles

The type of flour you use can also play a role in your starter’s activity. Whole grain flours, like whole wheat or rye, tend to be more active because they have more nutrients. If you’re using all-purpose flour and it’s not doing much, try switching to whole wheat or rye for a couple of feedings to encourage growth.

Now that your starter is ready, it’s time to mix the dough and begin the fermentation process.

Preparing the Dough

Sourdough dough might sound tricky, but it’s actually simple once you have the right tools and ingredients. You’ll need a few basics like mixing bowls, a kitchen scale, bench scraper, a spatula, along with flour, water, salt, and your starter. From there, just mix everything, let it rest, and use the stretch-and-fold method to develop the dough.

Ingredients: 

• Flour
• Water
• Salt
• Starter 

How to Mix the Dough

I’m going to walk you through on how to make your very first loaf of sourdough – but you’ll find my thorough, step-by-step recipe perfect for beginners here!

Instructions:

Step 1: Mix the Dough

Start by mixing your active starter and water in a large bowl.

Stir it until the starter is mostly dissolved into the water. Add the bread flour and salt. Mix until no flour is left. Cover and let the mixture rest for 30 minutes to an hour. 

Step 2: Stretch-and-Fold

It’s time for the Stretch-and-Fold technique. The stretch-and-fold method helps to develop gluten, making the dough more elastic and allowing for a better rise. Here’s how to do it: 

Wet your hands to keep the dough from sticking. 

Grab a portion of dough, stretch it up, and fold it over itself. 

Rotate the bowl a little, and repeat this around the dough until you’ve gone all the way around, about 5-6 times. 

Cover and let it rest for 30 minutes. 

Then repeat the stretch-and-fold technique for a total of 4 times, with a 30 minute rest between each round. 

As you go, the dough will get smoother and more elastic as the gluten forms.

Step 3: Watch and Adjust

Pay attention to how the dough is doing. If it’s not rising as expected, let it rest a little longer or adjust the room temperature. Your dough will rise faster in warmer temperatures.

The dough might need more time depending on your starter’s activity and the temperature in your kitchen.

Dough Hydration

Hydration refers to how much water you add compared to flour, and it directly impacts the final texture of your bread. It’s usually expressed as a percentage. For instance, a 75% hydration dough means 75 grams of water for every 100 grams of flour. It’s a key factor in how the dough behaves and what the final bread will be like.

How Hydration Affects Dough Texture

More water in the dough means it’ll be wetter and stickier, leading to a loaf with a more open crumb. Think of those big air pockets in artisan bread. Higher hydration gives a chewier, airier texture, while less water makes the dough denser and more compact with a tighter crumb.

Bulk Fermentation: The First Rise

Bulk fermentation is the first rise, occurring once the starter has been added to the dough until you shape your loaf. During this time, the dough develops its texture and flavor as the yeast in the sourdough starter ferments and produces gas. The strength and activity of your starter during this stage are key to developing the dough’s structure and flavor, setting the foundation for the final proof.

1. As soon as you finish mixing your dough, cover the bowl with plastic wrap or a reusable shower cap to prevent drying out.

2. 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)

3. 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.

4. 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.

5. 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!

FAQ About Beginners Sourdough Bread

1. 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.

2. What is a sourdough starter?

A sourdough starter is a live culture made from flour and water that ferments and creates wild yeast.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. 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.

18. 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.

19. 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.

20. 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.

21. 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.

22. 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.

23. 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.

24. 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.

25. 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.

Happy baking!