How To Sourdough

All About Sourdough: From Starter to Loaf

Welcome to the World of Sourdough

Sourdough bread isn’t just a rustic staple—it’s a living system, built on a fascinating partnership between wild yeast and beneficial bacteria. Unlike breads that rely on commercial yeast for a fast rise, sourdough depends on natural fermentation. When you mix flour and water and let it sit, wild yeasts from the environment and the flour itself begin to feed on the carbohydrates. Alongside them, lactic acid bacteria (mostly Lactobacillus) also move in, creating a balanced microbial ecosystem.

Here’s what happens during fermentation:

Wild yeast (like Saccharomyces cerevisiae) produces carbon dioxide, which forms the bubbles that make bread rise.
Lactic acid bacteria produce acids that give sourdough its signature tangy flavor and also help preserve the bread naturally.
The acidic environment also strengthens gluten and breaks down complex nutrients in the flour, making sourdough easier to digest and more nutritious than many other breads.

This page will guide you through the full sourdough process, with easy-to-follow explanations and tips to help you bake with confidence.

1. The Sourdough Starter: Your Wild Yeast Engine

The starter is the heart of sourdough. It’s a simple mixture of flour and water that, when left at room temperature, begins to bubble and ferment thanks to the wild microbes in the air and on the flour. A healthy starter smells slightly tangy, rises predictably after feedings, and has a sponge-like texture.

How to Create a Starter:

Mix equal parts (by weight) of whole wheat flour and water in a jar. I use mason jars and take the lid off and place half a piece of paper towel on top and screw the ring back on without the metal lid. This helps out starter breathe.
Leave it loosely covered at room temperature.
Feed it daily with fresh flour and water (discarding part of it to maintain balance).
After 5–7 days, it should be bubbly, active, and ready to leaven bread. It will have bubbles similar to the holes on a sponge!

Tip: Use whole grain flour or 50/50 with your normal flour at first—it contains more nutrients and microbes to help fermentation kick off faster.

2. Mixing the Dough: Hydration and Development

Once your starter is active, it’s time to make dough. Most sourdough recipes include:

Flour (often a blend of white and whole wheat)
Water
Salt
A portion of your starter

Mixing hydrates the flour and begins gluten development. After mixing, many bakers let the dough rest (a process called autolyse) to allow enzymes to break down starches and proteins, improving dough texture and extensibility.

3. Bulk Fermentation: Time Builds Flavor

This is the first rise of the dough, usually lasting 4–6 hours at room temperature. During this time:

Yeast and bacteria feed on sugars and produce gas and acid.
The dough becomes airy and elastic.
You’ll perform stretch and folds every 30–60 minutes for atleast 2or 3 hours to strengthen the gluten structure.

Watch for: A 50–75% increase in volume, visible bubbles on the surface, and a light, airy feel when handled.

4. Shaping: Structure and Strength

After bulk fermentation, the dough is gently preshaped and then shaped into its final form—like a boule (round) or batard (oval). Shaping creates surface tension, which helps the dough hold its structure during the final rise and in the oven.

Let the shaped dough rest for 20–30 minutes (bench rest), then perform a final shaping before proofing.

5. Final Proof: The Last Rise

This is the dough’s last fermentation stage before baking. It can be done at room temperature (1–2 hours) or in the refrigerator (overnight, known as cold proofing).

Cold proofing:

Slows fermentation for more complex flavor
Makes the dough easier to handle and score
Helps develop a crisp crust!

The dough is ready to bake when it springs back slowly after being lightly pressed.

6. Scoring and Baking: From Dough to Bread

Scoring means slashing the top of the dough with a sharp blade (lame) just before baking. This controls where the bread expands, and creates those beautiful crust patterns.

Bake in a hot, preheated oven (ideally with steam) to:

Maximize oven spring (rapid rise in the first minutes)
Set the crust and color
Develop the deep flavor and aroma

A cast iron Dutch oven is ideal, as it traps steam during the first part of baking.

7. Cooling and Storing: Let the Magic Settle

Resist slicing into your loaf too soon! Bread continues to set as it cools. Let it rest on a wire rack for at least an hour before slicing, I cannot express how important this is.

Store your sourdough in a paper bag, linen, or bread box at room temperature. Avoid plastic—it traps moisture and makes the crust soggy.

Pro Tip: Sourdough freezes beautifully. Slice it first, then freeze in an airtight bag for quick toasting later.

Final Thoughts: Sourdough as a Practice

Baking sourdough isn’t just about making bread—it’s about building a relationship with time, nature, and process. For sure taught me to have more patience. Every loaf is a little different, shaped by temperature, flour, hydration, and the hands that make it. Everyone's oven is different, so is your humidity where you live wich all alters how your bread flavor is going to tast making every one we make individually unique. Once you get the basics down, you can begin to experiment: adding seeds, mixing different flours, or even baking with heritage grains.