Sourdough Starter and Loaf Guide

19 items · Cooking · Hard difficulty · 3 hours

From starter to slice: a practical sourdough checklist for reliable loaves.

• Mix initial sourdough starter

  Combine 50g flour and 50g water in a jar; stir and cover loosely.

• Establish regular feeding schedule

  Create a consistent routine to mature the starter.

• Discard and feed equal weights

  Remove half, then feed with 1:1 flour:water by weight.

• Feed twice daily at room temperature

  Feed every 12 hours until the starter reliably rises.

• Store starter around 21–25°C for active fermentation

  Cooler temps slow activity; warmer temps speed it up.

• Observe starter for bubbles, rise, and aroma

  Look for doubling in size, lots of bubbles, and a tangy smell.

• Perform float test to confirm readiness

  Drop a teaspoon into water—if it floats, it's active enough.

• Weigh flour, water, and starter for the dough

  Use a digital scale for accurate hydration and consistency.

• Autolyse flour and water

  Mix and rest 20–60 minutes to hydrate flour and improve gluten.

• Add starter and salt, then mix until combined

  Incorporate starter and salt after autolyse; mix evenly.

• Perform stretch and fold routine during bulk fermentation

  Do 4–6 sets every 30–45 minutes to build structure.

• Monitor bulk fermentation for signs of readiness

  Look for 30–50% rise, aerated crumb, and jiggly texture.

• Pre-shape and bench rest the dough

  Gently shape into a loose round and rest 15–30 minutes.

• Shape final loaf and place seam-side up in banneton

  Create surface tension for oven spring and neat shape.

• Cold proof shaped dough in fridge overnight

  Proof 8–16 hours to develop flavor and strength.

• Preheat Dutch oven to 260°C/500°F

  Heat the pot at least 30 minutes to trap steam and spring.

• Turn dough onto parchment and score with a pattern

  Use a sharp lame and cut 3–5 mm deep to control expansion.

• Bake covered then uncovered to finish crust

  Bake ~20–25 min covered at 230°C, then 15–25 min uncovered.

• Cool loaf for at least 1 hour before slicing

  Allow the crumb to set; slicing too soon yields gummy texture.

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