Whether you're a beginner baker or looking to perfect your sourdough technique, these frequently asked questions cover the most common challenges and solutions in sourdough bread making. Click on any question to expand the detailed answer.
Usually underproofed, overproofed, or weak gluten. Build strength with folds and let bulk rise ~50%.
Learn moreCheck proofing, confident scoring, high preheat, and steam. A hot Dutch oven traps steam for lift.
Learn moreLook for a smoother, airier, domed, jiggly dough ~50% bigger at ~24 °C.
Learn moreTypical 65–75%. Higher hydration = trickier handling but can open the crumb.
Learn moreUse at peak: bubbly, doubled, and float test passes. Bake soon after peak.
Learn more22°C–26°C. Warmer = faster fermentation; cooler = slower, more complex flavor.
Learn moreSteam early (Dutch oven), then vent to dry the crust in the last minutes.
Learn moreUnder: tight crumb, bursts. Over: slack, spreads, little spring. Poke test: slow spring + slight dent = ready.
Learn moreBread flour (~12–13% protein) helps openness. Whole grains add flavor but tighten crumb.
Learn moreDeep golden crust; internal 96°C is a reliable finish check.
Learn more"Remember, good bread bakes slowly and teaches fast. Read the dough, not the clock!"