What is sourdough starter, and how do I make it?

• A sourdough starter is a natural leavening made from flour and water that captures wild yeast and bacteria from the environment. To make one, mix equal parts flour and water, and let it ferment at room temperature, feeding it daily with fresh flour and water until it becomes bubbly and active (usually 5-7 days).
• Keep doing this for a few weeks and you should have a starter that will be ready to bake bread ( I do not recommend using starter which is less than 2 weeks old).

Let me know if you are interested in a post on how to make a starter!

How do I know when my starter is ready to use?

• A ready starter should be bubbly, doubled in size within 4-12 hours of feeding depending on the ratio it was fed, and have a pleasant, slightly tangy smell. The top of the starter should be dimpled but not domed.

What is bulk fermentation, and how long does it take?

• Bulk fermentation is the initial rise after mixing the starter into the dough. When yeast and bacteria start developing flavor and structure. It typically takes between 5-12 hours at room temperature but may vary depending on the temperature, hydration level, and starter strength. Warmer temperatures speed up the process, while cooler temperatures slow it down.

Why is my dough so sticky?

• Sourdough can be sticky, especially in higher hydration recipes. Use slightly wet hands when handling the dough, and try coil folds or stretch-and-fold techniques to help build strength without adding extra flour.
• Your dough could also be stick because of starter issues, or lack of proper fermentation.

How do I shape my sourdough without deflating it?

• Handle the dough gently during shaping to retain air bubbles. Lightly flour your work surface and hands, gently tuck the edges of the dough toward the center, and use your hands or a bench scraper to shape it into a tight round or oval.

How can I tell if my dough is fully proofed?

• Do the “poke test”: Gently press your finger into the dough—if the indentation springs back slowly, it’s ready to bake. If it springs back immediately, it needs more time; if it doesn’t spring back at all, it may be over-proofed.
• Look for bubbles.
• Use The Sourdough Jouneys tools

What if I can’t bake right away?

• You can slow down fermentation by putting the shaped dough in the refrigerator, where it can rest for up to 24 hours before baking. This is called “cold proofing” and can also enhance flavor. Its okay to leave your dough in the fridge for up to 48 hours, some people prefer the really sour flavor and do this intentionally.

Why didn’t my loaf rise in the oven?

• A lack of oven rise, or “oven spring,” can be due to under-proofing, over-proofing, a weak starter, or not enough heat. Make sure your oven and baking surface are fully preheated. Use a Dutch oven or a bread oven to create steam and pressure. Use an oven thermometer to check the temperature of your oven is accurate.

How do I store sourdough bread, and how long will it last?

• Store sourdough at room temperature in a paper bag or cloth bag to keep the crust crispy. Avoid plastic, as it makes the crust soft. Sourdough stays fresh for 2-3 days and can be refreshed by toasting or running under water and briefly reheating. For longer storage, slice and freeze the bread with parchment paper in between each slice.

How can I make the crust darker and crispier?

• To get a darker, crispier crust, bake the bread longer or at a slightly higher temperature, and remove the lid (if using a Dutch oven) halfway through baking.

How can I prevent the bottom of my loaf from burning?

• Double-Up Your Baking Surface: Place your Dutch oven, or baking vessel on the rack, and place a cookie sheet on the rack below. This creates an extra layer that helps shield the loaf from direct heat.
• Lower the Oven Rack: Position the rack a bit higher in the oven to increase the distance between the loaf and the heat source below.
• Reduce Baking Temperature: If the bottom is consistently burning, try reducing the oven temperature by 10-20°F (5-10°C) during the last 15 minutes of baking.

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Stay tuned to this page as it will likely get updated with more questions, or changes may be made as I develop my process, If you would like more details please let me know and I’ll make a post going more in depth on the topic.