Sourdough

How Much Starter Should You Use? 10% vs 20% vs 30%

The starter percentage mostly sets the pace of a sourdough, and this compares 10, 20 and 30% for timing, flavour and handling.

Same-Day Sourdough: Baking a Loaf Without an Overnight Proof

Raise the starter share, keep the dough warm and proof on the counter, and a sourdough loaf fits between breakfast and dinner.

Bannetons Explained: Sizes, Flouring and Care

Pick the right size and material, flour it so the dough lets go cleanly, and dry it properly so your proofing basket…

Sourdough in a Cold Kitchen: Keeping Dough Warm

Warm the flour as well as the water, find a steady warm corner, and let the rise rather than the recipe's clock…

How to Swap a Liquid Levain for a Stiff One in Any Recipe

Match the flour in the levain rather than its weight, move the difference into the dough water, and allow for a slower…

How to Keep Sourdough Bread Fresh: Counter, Bag or Freezer

Where a sourdough loaf keeps best on each day after baking, from a cloth bag to the freezer, and why the fridge…

How to Make a Sourdough Sandwich Loaf in a Pan

Size the dough to your tin, shape a tight log, proof it above the rim and bake until the base browns for…

Sourdough in Hot Weather: Slowing Down Fast Dough

Cold water, less starter, a smaller rise and help from the fridge keep a summer dough from racing past its peak before…

Autolyse: What It Does and When to Skip It

Resting flour and water before the starter and salt go in makes dough smoother and easier to mix, but some doughs are…

How to Tell When Sourdough Is Fully Baked

Colour on the sides, a centre near 96 °C and a hollow-sounding base: how to read each sign, and what to do…