Sourdough Guides

Learn the exact ratio, timing, and technique for feeding your sourdough starter so it stays healthy and ready to bake with.

A practical sourdough starter feeding schedule for daily bakers, weekly bakers, and everyone in between. Includes fridge storage and travel tips.

Compare regular, liquid, stiff, and lievito madre sourdough starters. Learn how hydration changes flavor, rise, and which type is best for your baking.

Learn why scoring matters, how to get a perfect ear, and explore scoring patterns from basic to artistic. Tools, angles, and troubleshooting included.

The best ways to store sourdough bread at room temperature, in the fridge, and in the freezer -- plus how to revive stale bread and make breadcrumbs.

Fix every common sourdough problem -- from starters that won't rise to dense, gummy, or flat bread. Organized by starter, dough, and bread issues.

Master sourdough bulk fermentation with the aliquot jar method, stretch and folds, temperature adjustments, and clear signs that your dough is ready.

Understand sourdough hydration percentages, learn what low, medium, and high hydration mean in practice, and find the right level for your flour and skill.

Learn baker's percentage in 5 minutes. Scale any bread recipe up or down, understand what ratios mean, and stop guessing at ingredient amounts.

Step-by-step instructions for pre-shaping, bench rest, boule shaping, and batard shaping. Learn to build surface tension and avoid common shaping mistakes.

Understand protein content, bread flour vs all-purpose, whole wheat, rye, and spelt for sourdough. Learn how to pick and blend flours for the best results.

Your sourdough starter isn't rising. Here are the most common causes and exact fixes -- from water and flour problems to temperature and feeding ratio adjustments.