Sourdough

How to Shape a Sourdough Boule

Pre-shape, rest, fold and tighten: a step-by-step way to give a sourdough boule the surface tension it needs to rise tall.

Cold Retard: Proofing Sourdough in the Fridge

Proofing shaped sourdough in the fridge deepens flavour, firms the dough for scoring and lets you bake on your own schedule.

What Your Sourdough Starter’s Smell Is Telling You

Acetone, vinegar, yogurt or cheese: what each starter smell means, and the visible signs that really mean starting over.

Why Did My Bread Burst on the Side? A Guide to Scoring

A side burst means oven spring found its own way out; proofing, a sealed seam and a confident score keep it on…

Sourdough Crust Too Thick, Too Hard or Too Pale: Causes and Fixes

Pale, thick or rock-hard crusts each have a clear cause, from oven heat and steam to loaf size and hydration.

Why Is My Sourdough Too Sour, or Not Sour Enough?

Sourness comes from time, temperature and your starter, so you can dial a loaf up to tangy or down to mild on…

Baking Sourdough in a Dutch Oven

Why a covered pot bakes such good sourdough, how to match the loaf to the pot, and how to keep the base…

Adding Whole Wheat and Rye to Sourdough: How Much Is Too Much

Past about 30% whole wheat or 20% rye, sourdough stops behaving like a white loaf, so water, timing and handling must change.

Levain vs Starter: What’s the Difference?

A levain is a one-off build from your starter, and here is when that extra step is worth it and how to…

Flat Sourdough Loaf: Common Causes and Fixes

Low, wide loaves usually trace back to overfermentation, too much water or slack shaping, and each one has its own fix.