Sourdough Baking Complete Guide

A live culture of wild yeasts and lactobacilli kept alive with regular flour + water feedings. Provides leavening and flavor without commercial yeast.

1:5:5 (starter:flour:water) by weight for a slow, full peak around 8-12h at 24°C.

It at least doubles within 4-8 hours of feeding, smells fruity/yogurty (not vinegar), and passes the float test (a spoonful floats in water).

The first rise after mixing, when most flavor and dough structure develop. Usually 4-8 hours at 24-26°C, ending when dough has visible jiggle, domed top, and ~50-70% rise.

Bulk: dough as a whole, before shaping.
Proof (final): shaped dough rising in a banneton before bake.

Place shaped dough in fridge overnight (8-24h at 4°C). Slows yeast, lets bacteria add tang, makes dough easier to score, improves crumb.

Mix flour + water (no salt, no starter) and rest 30 min - 2 h. Hydrates flour, develops gluten passively, improves extensibility.

Weight of water as % of flour weight. 75% hydration = 750 g water / 1000 g flour.

65-72% with bread flour — easier to handle while still giving open crumb.

75-85% for open, holey crumb — needs strong flour and good handling technique.

Every 30 min during bulk for the first 2-3 hours. Strengthens gluten and degasses lightly; replaces hand kneading.

Lift dough from underneath and let it fold on itself. Gentler than S&F, good for high-hydration doughs.