Title: Sourdough Baking Complete Guide — LearnCoachAssist

Q: What is a sourdough starter?
A: A live culture of wild yeasts and lactobacilli kept alive with regular flour + water feedings. Provides leavening and flavor without commercial yeast.

Q: Typical starter feeding ratio for active use?
A: 1:5:5 (starter:flour:water) by weight for a slow, full peak around 8-12h at 24°C.

Q: How do you know a starter is ready to bake with?
A: 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).

Q: Bulk fermentation — what is it?
A: 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.

Q: Proofing vs bulk fermentation?
A: Bulk: dough as a whole, before shaping.
Proof (final): shaped dough rising in a banneton before bake.

Q: Cold retard — what and why?
A: Place shaped dough in fridge overnight (8-24h at 4°C). Slows yeast, lets bacteria add tang, makes dough easier to score, improves crumb.

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

Q: Hydration — definition?
A: Weight of water as % of flour weight. 75% hydration = 750 g water / 1000 g flour.

Q: Beginner hydration target?
A: 65-72% with bread flour — easier to handle while still giving open crumb.

Q: Advanced hydration?
A: 75-85% for open, holey crumb — needs strong flour and good handling technique.

Q: Stretch and fold — when and why?
A: Every 30 min during bulk for the first 2-3 hours. Strengthens gluten and degasses lightly; replaces hand kneading.

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

Q: Lamination?
A: Stretch dough thin on counter, then fold back up. Distributes inclusions (seeds, cheese) and aligns gluten.

Q: Bench rest?
A: After preshape, rest 20-30 min covered. Lets gluten relax for easier final shaping.

Q: Banneton — what for?
A: Proofing basket lined with rice flour. Supports dough during final proof; leaves spiral marks.

Q: Score depth?
A: About 0.5 cm with a sharp lame at a 30-45° angle. Controls expansion and oven spring direction.

Q: Why preheat a Dutch oven?
A: Traps steam from the dough itself in the first 20 min of bake. Crucial for crust formation and oven spring.

Q: Oven spring?
A: Rapid expansion in the first ~10 minutes of bake from heat-released CO₂ and steam. Aim for a 'leap' in volume.

Q: Internal temperature of done sourdough?
A: 96-99°C — confirmed with a probe thermometer.

Q: Sourdough crumb structure — what's 'open'?
A: Large irregular holes from good gluten + sufficient fermentation. 'Tight' = dense, often under-fermented or over-degassed.

Q: Common cause of dense, gummy crumb?
A: Under-proofed or under-fermented (not enough rise). Or sliced too warm — wait at least 1 hour to slice.

Q: Cause of pale crust?
A: Oven too cool or bake too short. Internal temp may be done but Maillard reactions need 230°C+ for color.

Q: Cause of overly sour bread?
A: Long fermentation, especially with lots of acetic acid. Reduce bulk time, feed starter more often, lower hydration of starter.

Q: Cause of flat dough that won't rise?
A: Weak starter, over-fermented (collapsed gluten), or too cold during bulk.

Q: How to recover an over-fermented dough?
A: Often unrecoverable for shape but bake as focaccia — pour into oiled pan, dimple with fingers, bake at 230°C.

Q: Why does my dough stick to the banneton?
A: Insufficient flour on banneton, dough too wet, or proofed too long. Dust banneton liberally with rice flour.

Q: Tartine-style basic dough?
A: 1000 g bread flour, 750 g water (75%), 200 g starter, 20 g salt. Autolyse 1h, mix, bulk 4-5h with stretches, shape, retard, bake at 245°C in Dutch oven.

Q: How long to cold-retard for max flavor?
A: 12-18 h. Beyond 24-36 h, gluten can over-relax and dough becomes hard to score.

Q: Difference between bread flour and AP flour for sourdough?
A: Bread flour: 12-14% protein, stronger gluten, holds high hydration.
AP: 10-12%, works but gives tighter crumb.

Q: How to incorporate whole wheat?
A: Start with 10-20% mix. Increase hydration 3-5% per 10% whole-wheat substitution (it absorbs more water).

Q: Bake temperature with Dutch oven?
A: Preheat to 260°C. Bake covered 20 min at 245°C, uncover, drop to 230°C for 20-25 min.

Q: How to refresh a neglected starter?
A: Discard most, feed 1:2:2 every 12h at room temp. Within 2-3 days it should be active again. Smell sweet/fruity = healthy.

Q: Travel-proof your starter?
A: Dehydrate: spread thin starter on parchment, let dry, crumble, store in a jar. Rehydrate with water + flour when needed.

Q: 'Tang' — controlling acidity?
A: Less time, less hydration of starter, lower temp = milder. More retard, higher hydration, whole grain = tangier (more lactic + acetic acid).

Q: Why score the dough?
A: Directs where the dough opens during oven spring; without scoring it splits randomly along the weakest point. Single 'ear' score for best aesthetic.

Q: Common shaping faults?
A: Too gentle: dough sags into a flat loaf.
Too rough: tears gluten, dense bread.
Aim for taut surface tension without ripping.

Q: How to test gluten development?
A: Windowpane test: stretch a piece thin. If you can see light through without tearing, gluten is well-developed.

Q: Difference between levain and starter?
A: Starter: the mother culture you maintain.
Levain: a sub-portion of starter built up fresh for one bake.

Q: Why parchment paper for transferring to Dutch oven?
A: Quickly slide dough in without burning yourself; parchment also prevents sticking and helps lift loaf out.

Q: Ideal ambient temperature for active starter?
A: 24-26°C (75-79°F). Warmer speeds fermentation and increases acidity; cooler slows it and yields milder flavor.

Q: What is the float test and its limitation?
A: Drop a small spoonful of starter into water — if it floats it's ready. Limitation: a thick starter can float even if under-active; rise speed is the better signal.

Q: What does a healthy starter smell like?
A: Yeasty, fruity, slightly tangy, yogurty. Hooch (dark liquid) = hungry starter. Vinegar or nail-polish smell = over-acidic or contaminated.

Q: What is hooch and how to deal with it?
A: A watery brown layer on top = alcohol from starved starter. Stir it back in, then feed. If very old, pour off and feed fresh.

Q: Starter discard uses?
A: Pancakes, waffles, crackers, pizza dough, banana bread, fried 'discard crackers', or as a pre-ferment to boost flavor in any dough.

Q: How to make a starter from scratch (outline)?
A: Mix 50 g whole rye flour + 50 g water in a jar, rest 24h. Discard half, feed 1:1:1 daily. Active bubbles usually appear day 3-7.

Q: Whole rye vs all-purpose for starting?
A: Whole rye carries more wild microbes and nutrients — establishes faster. AP works but takes longer and yields less vigorous culture.

Q: What is peak vs ripe starter?
A: Peak: highest point of rise, just before falling. Ripe: at or just past peak — best time to mix dough for predictable fermentation.

Q: How long after peak can you still use starter?
A: Up to 1-2 hours past peak for 1:5:5 feeding; longer and the gluten weakens. Best practice: refrigerate overnight after peak for next-day use.

Q: Storage of starter short vs long term?
A: Short (1-3 days): room temp in sealed jar. Long: fridge with 1:5:5 feed, refresh weekly. Months: dry or freeze.

Q: Can you freeze sourdough starter?
A: Yes — feed strong, rest to peak, freeze in small portions (ice cube trays work). Thaw, feed twice, then use.

Q: What is the windowpane test?
A: Stretch a small dough piece thin. If it forms a translucent membrane without tearing, gluten is sufficiently developed.

Q: What is the difference between al dente and fully developed gluten?
A: Al dente = gluten formed but still tight; some tearing at windowpane. Fully developed = no tearing, very extensible — needed for open crumb.

Q: What does the poke test tell you?
A: Finger poke on proofed dough: slow rebound = ready to bake. Quick snap-back = under-proofed. No rebound and dent stays = over-proofed.

Q: Difference between under- and over-proofed crumb?
A: Under: tight, gummy, dense, pale ear. Over: large uneven holes, flat loaf, sour, raw-tasting interior, collapses on cooling.

Q: What is dough temperature (DDT) target?
A: 26-28°C is the standard baker's DDT. Sum of flour, water, starter, and ambient temps, factored by friction from mixing.

Q: How to adjust DDT in winter?
A: Use warmer water (30-35°C) and warm the bowl. In summer, chill the water or use cold starter to compensate.

Q: What is the difference between a levain and a preferment?
A: Levain: built with wild yeast (sourdough). Poolish/biga: preferments using commercial yeast. Both are preferments by definition.

Q: Levain build timing for same-day bake?
A: Build 4-6 hours before mix using 1:5:5 ratio at 24°C. Should peak right when you need it.

Q: What is the difference between a single and double build?
A: Single build: one feeding of starter to make levain. Double build: two successive feedings, used when starter is sluggish or fridge-cold.

Q: What is salt's role in sourdough?
A: Tightens gluten, regulates fermentation, enhances flavor, strengthens crust, and slows over-proofing. Typically 1.8-2.2% of flour weight.

Q: When to add salt?
A: After autolyse, once gluten has begun forming — usually 20-40 min into bulk. Adding too early inhibits gluten development; too late causes uneven mixing.

Q: Salt percentage by hydration?
A: Standard: 2% of flour weight. High-hydration doughs tolerate 1.8%; lower hydration can take 2.2% for flavor balance.

Q: What does mineral content in water affect?
A: Hard water (high calcium) tightens gluten and can slow fermentation. Soft water gives more open crumb but can be slack. Filtered tap water is a safe middle.

Q: Chlorine and dough?
A: Chlorinated water can weaken gluten and disrupt yeast. Let water sit 24h uncovered, or use filtered water.

Q: How does flour choice affect tang?
A: Whole grain and rye = more minerals and microbes = more lactic/acetic acid = tangier. White bread flour = milder, sweeter crumb.

Q: What is high-extraction flour?
A: Flour milled between whole grain and white — keeps ~70% of bran. Adds flavor and nutrition with better gluten than 100% whole wheat.

Q: Best flour for beginner open crumb?
A: Strong bread flour (12-14% protein) with at least 20% whole grain or high-extraction for flavor. King Arthur, Bob's Red Mill, or local equivalents.

Q: What is Type 00 vs bread flour?
A: Type 00 is finely milled Italian flour, often lower protein (~11%) — fine for pizza, less ideal for tall sourdough loaves.

Q: Spelt and rye in sourdough?
A: Spelt: weak gluten, nutty — use ≤30%. Rye: very high enzymes, sticky — use 10-20% max unless making 100% rye.

Q: How does rye affect crumb?
A: Rye has soluble fiber that gels and traps gas — crumb becomes more uniform and moist but denser. Adds deep, malty flavor.

Q: What is the purpose of levain-building with whole grain?
A: Whole grain feeds microbes faster → faster, more active levain → more vigorous oven spring.

Q: What is a 'mother dough' / chef de cuisine?
A: A large levain kept continuously and used directly — less common in home baking but useful in bakeries.

Q: What is a stiff vs liquid levain?
A: Stiff: 50-60% hydration, slower rise, more acetic acid (sour). Liquid: 80-100% hydration, faster rise, more lactic acid (mild, yogurty).

Q: Which levain gives more sour flavor?
A: A stiff levain fermented cool and long produces more acetic acid → sharper, more vinegary tang.

Q: Baker's percentage basics?
A: Flour = 100%. All other ingredients expressed as % of flour weight. Water 75% = 750g water per 1kg flour.

Q: How to scale a recipe?
A: Pick total flour weight, multiply by each percentage. E.g. 800g flour × 75% = 600g water; × 2% = 16g salt; × 20% = 160g levain.

Q: What is the difference between inoculation rate and starter %?
A: Inoculation = levain/flour ratio in dough. Starter % = levain as % of total flour. Tartine's 20% levain = strong inoculation.

Q: How much levain to use in a sourdough loaf?
A: Common: 15-20% of total flour. Less (10%) = slower, more flavor. More (25%+) = faster, less sour.

Q: Can you bake sourdough without a Dutch oven?
A: Yes — use a baking stone + steam tray (lava rocks, hot water in metal tray, or ice cubes). Covered roaster also works.

Q: How does steam affect crust?
A: Keeps surface pliable for oven spring, then stops gelatinization so the crust sets and browns. Without it: thick, leathery, splits randomly.

Q: How long should the steam phase last?
A: 15-20 minutes for home ovens. Remove lid or vent steam, then continue dry 20-30 min for color.

Q: What is a baking steel vs stone?
A: Steel: higher thermal mass, faster heat transfer — better oven spring. Stone: cheaper, more even radiant heat, slightly less spring.

Q: Can you bake sourdough on a tray without steam?
A: Yes, but results vary. Spray loaf with water before loading and place a pan of boiling water on the rack below.

Q: Why does crust blister?
A: High heat + surface moisture creates steam pockets. Common in long-fermented, high-hydration doughs. Looks rustic, tastes great.

Q: What is a 'crown' in sourdough?
A: The ridge along the top of the ear — caused by a deep, angled score that lifts cleanly in the oven.

Q: What is a 'bloomer' shape?
A: An oval, free-form loaf shaped like a rolling pin. Ideal for slicing for sandwiches; good crumb for toast.

Q: What is a 'boule'?
A: French for 'ball' — a round, free-form loaf. High oven spring because dough rises straight up from round base.

Q: What is a 'batard'?
A: An oval, slightly elongated loaf — the classic baguette cousin. Scores diagonally for controlled expansion.

Q: Boule vs batard: which holds shape better?
A: Boule — round tension is more forgiving. Batard requires tighter shaping or it flattens during proof.

Q: What is a 'pan loaf' sourdough?
A: Final proof and bake in a loaf pan (Pullman or standard). Easier shaping, even crumb, but less dramatic ear and thinner crust.

Q: How to bake in a loaf pan?
A: Grease pan, place shaped dough, proof until just above rim. Cover with foil 20 min, uncover for 20-25 min at 200-220°C.

Q: What is the difference between a 'tin loaf' and 'pan loaf'?
A: Tin: open-top Pullman-style. Pan: enclosed with one open side, gives square sandwich slices.

Q: Can you use a couche instead of a banneton?
A: Yes — a floured linen couche (cloths between folds) is the traditional French baker's tool. Great for batards and baguettes.

Q: How to flour a banneton?
A: Use 50/50 rice + all-purpose, or 100% rice. Tap out excess. For sticky doughs, line with a floured cloth liner first.

Q: What is a couche liner?
A: Reusable cloth that fits inside a banneton — prevents sticking and gives an even spiral pattern.

Q: What is a cold-shock method?
A: Refrigerate shaped dough 24-72h for maximum flavor, then bake directly from fridge (no warm-up). Extends retard window.

Q: Can you retard bulk instead of final proof?
A: Yes — bulk in fridge overnight slows fermentation, allows slow flavor development. Useful for high-inoculation, warm kitchens.

Q: How does cold retard affect acetic vs lactic acid?
A: Cold favors lactic acid (mild, milky tang). Warm bulk favors acetic acid (sharp, vinegary).

Q: What is crumb bloom?
A: The slight opening of crumb structure as the loaf cools — caused by residual CO₂ and starch retrograding. Wait 1-2h before slicing.

Q: Why wait to cut sourdough?
A: Starches are still gelling; cutting early causes gummy interior. 1 hour minimum, ideally 2-4 hours. Even overnight develops flavor.

Q: How to store cut sourdough?
A: 1-2 days: cut side down on a board, or in a paper bag (keeps crust crisp). Avoid plastic — softens crust.

Q: How to freeze sourdough?
A: Slice whole loaf, wrap tightly in plastic + foil, freeze up to 3 months. Toast slices straight from frozen.

Q: How to refresh stale sourdough?
A: Lightly mist with water, bake 5-8 min at 200°C. Restores crust crunch. Or cube for croutons / panzanella.

Q: What is 'high-extraction' vs 'whole wheat'?
A: Whole wheat = 100% of bran and germ. High extraction = ~70-85% — less fiber, more gluten-active endosperm.

Q: Can you sift whole wheat for lighter crumb?
A: Yes — sift out ~20% of coarse bran, reincorporate rest. Lighter texture, less intense flavor.

Q: Why does my dough feel slack?
A: Possible: under-developed gluten, warm environment, over-hydration, weak flour, or excess fermentation. Try 20-min rest + coil folds.

Q: What is dough strength?
A: Gluten's ability to hold gas and shape. Strong dough = elastic, holds form. Weak = spreads, tears, lacks oven spring.

Q: What is fermentation tolerance?
A: Window of time dough is workable — from end of mix to collapse. Wider tolerance = more flexibility, easier schedule.

Q: How to build fermentation tolerance?
A: Lower inoculation (10-12%), cooler temperatures (22-24°C), or build a stiff levain. Or pre-shape and refrigerate bulk.

Q: What is a 'cold ferment' bulk?
A: Bulk in fridge for 12-24h. Slows yeast so dough stays under-proofed for longer. Strong, complex flavor.

Q: Ideal crumb characteristics?
A: Even, glossy holes; thin cell walls; moist but not gummy; slight chew; balanced flavor (sweet, sour, malty).

Q: What is alveoli?
A: Italian/French term for the gas pockets (holes) in crumb. 'Open alveolation' = holey crumb.

Q: How to get more open crumb?
A: Higher hydration, stronger flour, fewer but larger folds, longer bulk, careful final shaping to preserve gas.

Q: Common cause of tunnel-like holes?
A: Over-shaping or aggressive degassing before final proof. Stretch gently to retain large gas pockets.

Q: What is 'firing' temperature?
A: Initial oven temperature before adjusting — usually 240-260°C with Dutch oven, dropped to 220-230°C after steam phase.

Q: What is a 'lame'?
A: A razor blade holder used to score dough. Curved or straight blade. Single-edge razor in a wooden handle also works.

Q: What is the difference between single and double cuts?
A: Single = one confident stroke. Double = parallel lines; opens the loaf wider, often for batards.

Q: How to score for an 'ear'?
A: One swift, confident, ~30° angled cut about 1 cm deep along the long axis, just into the skin of the dough.

Q: What is the 'ear'?
A: The raised, crispy flap of crust along the score line — sign of good oven spring and a sharp, well-timed cut.

Q: How to get a bigger ear?
A: Hot oven, full steam, slightly under-proofed dough, deep angled score, and a very sharp lame.

Q: Why does the ear curl up?
A: Surface dries slightly during retard, then expands upward in steam. Retard at least 8h for best ear.

Q: What is a 'cross score'?
A: Two perpendicular cuts — opens loaf in 4 sections, common on round boules. Decorative, not for max spring.

Q: Scoring depth guidelines?
A: 5-10 mm deep, 30-45° angle. Shallow = little ear. Too deep = collapses.

Q: How to score very wet dough?
A: Use a wet lame (dip in water) or spray the dough's surface lightly. Prevents dragging.

Q: What is 'over-scoring'?
A: Too many cuts = dough opens in many places, no single defined ear. One confident cut beats five hesitant ones.

Q: What is bench flour vs rice flour?
A: Bench flour: any flour used to prevent sticking during shaping (often AP). Rice flour: for bannetons, prevents sticking without contributing to dough.

Q: Why are bannetons often rice-floured?
A: Rice flour doesn't absorb into the dough during long retards — keeps a clean spiral imprint.

Q: What is a brotform?
A: German for banneton — a coiled cane proofing basket. Holds dough and wicks moisture.

Q: What is a couche and how to use?
A: Linen cloth folded into ridges, dusted with flour. Dough batards rest seam-up between folds during final proof.

Q: Can you proof in a colander?
A: Yes — line with a floured tea towel. Smaller, less traditional spiral than a cane banneton.

Q: What is banneton sizing?
A: Choose size to match dough weight — 500g flour dough typically uses a 20-22 cm banneton. Tight banneton = taller loaf.

Q: What is a 'scoring blade' vs 'lame'?
A: Same tool, different names. Some pros use double-edge razor blades snapped in half for ultra-clean cuts.

Q: What is 'rye sour' and when to use?
A: A 100% rye starter — more aggressive tang, faster fermentation. Used in German and Eastern European breads.

Q: What is a 'detrempe' and 'poolish'?
A: Detrempe: flour+water mix before adding fat/salt in laminated doughs. Poolish: liquid preferment with commercial yeast. Both are pre-mix stages.

Q: What is 'Biga' vs 'Poolish'?
A: Biga: stiff Italian preferment (50% hydration). Poolish: liquid French (100% hydration). Both boost flavor and extensibility.

Q: Can you use a stiff starter directly without a levain?
A: Yes — for low-inoculation recipes. Adjustments needed since stiff starter ferments more slowly.

Q: Why are some starters more sour than others?
A: Hydration, temperature, flour type, age, and ratio all shift acid profile. Stiff, cool, whole-grain starters are tangiest.

Q: What is malt in sourdough?
A: Optional addition (diastatic malt powder) — provides extra amylase activity and mild sweetness. Typical 0.5-1% of flour.

Q: Why add a bit of sugar or honey?
A: Feeds yeast in early fermentation → faster rise and softer crumb. Optional in true sourdough; helps beginners.

Q: What is vital wheat gluten?
A: Wheat protein concentrate added to boost strength. 1-2% helps with high-hydration or whole-grain doughs.

Q: When to add vital wheat gluten?
A: When using 100% whole wheat, weak flour, or high inclusion doughs. Mix with flour before autolyse.

Q: Difference between 'crumb' and 'crust'?
A: Crumb: interior structure of the loaf. Crust: outer baked shell. Both are qualities to evaluate in a finished loaf.

Q: What is Maillard reaction in bread?
A: Browning reactions between amino acids and sugars at 140-160°C, producing flavor and color. Needs dry surface — i.e. post-steam.

Q: What is caramelization?
A: Browning of sugars above 160°C. Contributes to dark crust color and complex flavor.

Q: Why is my crust too thick?
A: Over-baked, or too much steam causing the crust to keep gelatinizing. Reduce total bake time, vent earlier.

Q: Why is my crust rubbery?
A: Under-baked or not rested. Bake until deep brown and cool fully — moisture redistributes, crust crisps.

Q: What is 'double hydration'?
A: Reserving some water to add after initial mix — common with whole grain to manage absorption. Helps with extensibility.

Q: What is 'bassinage'?
A: French term for adding extra water gradually during mix to reach a target hydration. Helps high-hydration doughs.

Q: What does 'dégasser' mean?
A: French for degassing. In sourdough, usually gentle — not full degassing like baguette dough.

Q: Can you use sourdough discard for leavening?
A: Discard is less active; works in quick breads, pancakes, crackers, or as small inclusion. Not strong enough as primary leaven.

Q: Difference between 'young' and 'mature' starter?
A: Young: hours past feeding, mild CO₂ production, less acid. Mature: 6-12h at room temp, peak activity, balanced acid profile.

Q: What is inoculation percentage's effect?
A: Higher (20-25%) = faster bulk, more open crumb, less sour. Lower (10-15%) = longer bulk, deeper flavor, tangier.

Q: What is the 'Tartine' method?
A: Mix, rest 25-40 min (autolyse-like), add salt+levain, bulk 4-5h with folds, preshape, bench rest, final shape, retard, bake.

Q: Difference between cold and warm autolyse?
A: Warm (room temp, 30-90 min): enzymatic activity. Cold (fridge, 8-24h): even more flavor and extensibility, slower gluten.

Q: What is a 'soaker' for inclusions?
A: Soaking seeds, oats, or nuts in water before adding to dough — prevents them drawing moisture from the crumb.

Q: When to add inclusions?
A: At lamination or first stretch-and-fold, so they're evenly distributed without being broken up.

Q: Can you freeze shaped dough?
A: Yes — proof, then freeze unwrapped 1h, wrap tightly, freeze up to 1 month. Thaw in fridge overnight, then bake.

Q: What is 'thaw and prove'?
A: Freezing after final shape, then retarding cold overnight, then baking straight from fridge. Common in artisan bakeries.

Q: What is a 'pre-ferment' in general?
A: Any portion of dough fermented before final mix — poolish, biga, levain, or pâte fermentée. Boosts flavor and extensibility.