Welcome to Your Sourdough Baking Guide!

Sourdough baking is a rewarding (and delicious) journey, but it can feel overwhelming at first. This page is here to simplify the process! Below, you'll find:

✔ A general timeline to help you plan your bake
✔ My favorite recipes including discard recipes
✔ Helpful links & tips to keep your bread game strong

Sourdough Baking Timeline

(Based on an 8 AM wake-up schedule)

Day Before Baking

  • 8 PM – Feed your starter (let it sit overnight until bubbly).

Baking Day

  • 8 AM – Mix the dough (flour, water, starter; rest 30-45 min).
  • 8:45 AM – Add salt and mix.
  • 9 AM - 1 PM – Bulk fermentation (about 4 hours). Stretch & fold every 30-45 min for the first few hours.
  • 1 PM – Shape the dough.
  • 1:30 PM – Place in the fridge for cold proof (8-24 hours).

Baking Day (Next Morning)

  • 8 AM – Preheat oven & Dutch oven (475°F).
  • 8:30 AM – Score & bake:
    • Covered: 20-25 min
    • Uncovered: 15-20 min
  • 9:15 AM – Let bread cool (at least 1 hour).
  • 10:15 AM – Enjoy fresh sourdough! 🎉

Recipes I Love!

Simple Sourdough Bread

Sourdough Swirls - Swedish Knots

Sourdough Discard Coffee Cake

Sourdough Discard Crackers

Browned Butter Sourdough Chocolate Chip Cookies

Sourdough Troubleshooting

FAQ

Does sourdough take a lot of time?

Yes! But as you perfect your baking schedule and build your skills, the timing will become second nature and you will be able to easily incorporate sourdough baking into your normal schedule.

How do I keep my starter alive?

Think of it like a low-maintenance pet (I've named mine Doemagotchi)—it just needs regular feeding! If you bake often, keep it at room temperature and feed it daily. If you bake less, store it in the fridge and feed it once a week. When you're ready to bake, take it out, feed it, and let it get bubbly before using.

My starter isn't bubbly - did I kill it?

You would be surprised how resilient starters are. It might just be hungry! Try feeding it with equal parts flour and water, keeping it in a warm spot (70-75°F is ideal). If it's sluggish, a few extra feedings over a couple of days should bring it back to life.

How do I know if my dough is ready to bake?

This gets easier the more you bake. In general, after the final proof, try the poke test—gently press a floured finger into the dough. If it slowly springs back but leaves a slight indent, it's ready! If it springs back too quickly, it needs more time; if it doesn’t spring back at all, it may be over-proofed.

Can I speed up or slow down fermentation?

Yes! Temperature is key. To speed things up, keep the dough in a warmer spot. To slow it down (great for developing flavor), put it in the fridge overnight for a cold ferment.

Why is my sourdough dense or gummy?

This could be due to under-proofing, over-proofing, not enough stretch and folds, or cutting into the bread too soon after baking. Try letting your dough ferment a little longer, make sure your starter is active, and always let your bread cool completely before slicing!

Do I have to have a Dutch Oven?

Absolutely not! While a Dutch oven helps trap steam for a nice crust, you can also bake on a preheated baking stone with a pan of hot water in the oven to create steam.

How do I store my bread to keep it fresh?

For short-term storage, keep it cut-side down on a cutting board or in a paper bag. For longer storage, wrap it in a kitchen towel or store it in a bread box. If your loaf has gone a little stale, don’t worry—you can revive it! Run the crust quickly under water (yes, really!) and pop it in a 350°F oven for about 10 minutes. It’ll come out warm, crispy on the outside, and soft on the inside—almost like it was freshly baked!