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Artisan Baking Guide

The Complete Sourdough Bread Guide

From creating your first starter to pulling a perfect loaf from the oven. Master the ancient art of naturally leavened bread.

“Cold fermentation develops flavor; warm fermentation develops rise”

— Baker's Wisdom
Sourdough Baking Timeline

From starter to table

Day 1-7

Create Starter

Mix flour and water, feed daily until bubbly and active

Day 1 (Evening)

Mix Dough

Combine flour, water, salt, and active starter

Day 1 (Night)

Bulk Ferment

3-4 stretch and folds over 4-6 hours at room temp

Day 2 (Morning)

Shape & Proof

Shape loaf, place in banneton, cold proof 8-16 hours

Day 2 (Evening)

Bake

Score and bake in Dutch oven at 500°F then 450°F

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Create Your Sourdough Starter

Ingredients
  • Unbleached all-purpose flour or whole wheat
  • Filtered water (chlorine-free)
  • Glass jar (at least 1 quart)
  • Kitchen scale for accuracy

Pro tip: Look for stone-ground flour from local mills at your farmers market for the best wild yeast activity.

7-Day Starter Schedule
  • Day 1: Mix 50g flour + 50g water. Cover loosely.
  • Day 2: Discard half, add 50g flour + 50g water.
  • Day 3-4: Repeat. Look for bubbles forming.
  • Day 5-6: Feed every 12 hours. Should be rising and falling.
  • Day 7: Starter should double in 4-6 hours. Ready to bake!

Keep starter at 70-78°F. Cooler = slower rise. Warmer = faster, more sour.

Signs of a Perfect Loaf

Open Crumb

Large, irregular holes throughout the bread

Crispy Crust

Deep golden color that crackles when pressed

Ear Formation

Raised flap where the score opened during baking

Hollow Sound

Tapping the bottom produces a hollow thump

Tangy Aroma

Complex, slightly sour smell with nutty undertones

Starter Troubleshooting

Not rising
Feed more frequently, use warmer water (80-85°F), ensure using unbleached flour
Smells like acetone
Hungry starter - feed immediately with 1:2:2 ratio (starter:flour:water)
Hooch (liquid on top)
Normal sign of hunger - stir it back in or pour off, then feed
Mold growth
Discard and start fresh - mold means contamination
Too sour
Feed more often, use cooler water, reduce fermentation time
Not sour enough
Longer ferment, warmer environment, use whole grain flour

Classic Sourdough Loaf Recipe

Ingredients (by weight)

  • Bread flour500g
  • Water (room temp)350g
  • Active starter100g
  • Fine sea salt10g

Hydration: 70% • Makes one ~900g loaf

Baking Instructions

  1. 1. Preheat Dutch oven at 500°F for 45 minutes
  2. 2. Score cold dough with razor blade
  3. 3. Carefully place in hot Dutch oven, lid on
  4. 4. Bake covered 20 minutes at 500°F
  5. 5. Remove lid, reduce to 450°F
  6. 6. Bake 20-25 more minutes until deep golden
  7. 7. Cool on rack for at least 1 hour before cutting

Sourdough Discard Recipes

Never waste your discard! These recipes use unfed sourdough starter for amazing flavor.

Sourdough Pancakes

15 min

Fluffy and tangy breakfast

Crackers

30 min

Crispy, herbaceous snack

Pizza Dough

2 hrs

Chewy, flavorful crust

Banana Bread

1 hr

Moist with depth of flavor

Find Fresh Artisan Sourdough Near You

While you perfect your craft at home, discover incredible sourdough from local artisan bakers at farmers markets in your area.

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Continue Your Baking Journey

Planting Calendar

Grow your own wheat and grains

Local Honey Guide

Perfect pairing for fresh bread

Farm to Table

Source ingredients locally