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Sourdough Starter and Loaf Guide

Hard 19 items · 3 hours
testuser's avatar
testuser Published 2 weeks ago
Cooking

This checklist walks home bakers through creating and maintaining an active sourdough starter and turning it into a well-fermented loaf. It covers feeding, readiness checks, autolyse, handling, cold proofing, Dutch oven baking, and finishing steps.

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  1. Mix initial sourdough starter — Combine 50g flour and 50g water in a jar; stir and cover loosely.
  2. Establish regular feeding schedule — Create a consistent routine to mature the starter.
  3. Discard and feed equal weights — Remove half, then feed with 1:1 flour:water by weight.
  4. Feed twice daily at room temperature — Feed every 12 hours until the starter reliably rises.
  5. Store starter around 21–25°C for active fermentation — Cooler temps slow activity; warmer temps speed it up.
  6. Observe starter for bubbles, rise, and aroma — Look for doubling in size, lots of bubbles, and a tangy smell.
  7. Perform float test to confirm readiness — Drop a teaspoon into water—if it floats, it's active enough.
  8. Weigh flour, water, and starter for the dough — Use a digital scale for accurate hydration and consistency.
  9. Autolyse flour and water — Mix and rest 20–60 minutes to hydrate flour and improve gluten.
  10. Add starter and salt, then mix until combined — Incorporate starter and salt after autolyse; mix evenly.
  11. Perform stretch and fold routine during bulk fermentation — Do 4–6 sets every 30–45 minutes to build structure.
  12. Monitor bulk fermentation for signs of readiness — Look for 30–50% rise, aerated crumb, and jiggly texture.
  13. Pre-shape and bench rest the dough — Gently shape into a loose round and rest 15–30 minutes.
  14. Shape final loaf and place seam-side up in banneton — Create surface tension for oven spring and neat shape.
  15. Cold proof shaped dough in fridge overnight — Proof 8–16 hours to develop flavor and strength.
  16. Preheat Dutch oven to 260°C/500°F — Heat the pot at least 30 minutes to trap steam and spring.
  17. Turn dough onto parchment and score with a pattern — Use a sharp lame and cut 3–5 mm deep to control expansion.
  18. Bake covered then uncovered to finish crust — Bake ~20–25 min covered at 230°C, then 15–25 min uncovered.
  19. Cool loaf for at least 1 hour before slicing — Allow the crumb to set; slicing too soon yields gummy texture.
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