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Sourdough Baking

12 articles · Fermentation, hydration, troubleshooting

Sourdough fails for predictable reasons. These guides explain the science at each stage — from activating your starter to understanding why your loaf is flat — so you can fix the problem, not just follow a timer.

🍞 Open Sourdough Hydration Calculator →

Step 1: Starter

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When Is My Sourdough Starter Ready?
The float test, timing signs, and what a healthy active starter actually looks like.
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Sourdough Discard 101
What discard is, why it exists, and how to use it instead of throwing it away every time.

Step 2: The Math

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Baker's Math Explained
Baker's percentages demystified. How to scale any recipe and calculate hydration correctly.
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Starter Percentage vs Bulk Time
How 10%, 20%, and 30% starter change the pace of your dough and your whole bake day.
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Hydration vs Flour Type
Why whole wheat absorbs more water than bread flour, and how to adjust your hydration accordingly.

Step 3: Fermentation

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Bulk Fermentation Guide & Time Chart
Target 50–75% rise, not doubling. Temperature chart, visual signs, and starter percentage effects.
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Sourdough Poke Test: Know When to Bake
How spring-back speed reveals fermentation stage. Works better than any timer.

Step 4: Shaping & Baking

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Proofing Basket vs Loaf Pan
They solve different problems at different stages. Hydration determines which helps more.
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The Science of Open Crumb
Why those large irregular holes form — and the hydration, fermentation, shaping combination that produces them.

Troubleshooting

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Why Is My Sourdough Flat?
The seven most common causes of flat sourdough — from weak starter to over-fermentation — and how to fix each one.
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What to Do With Overproofed Sourdough
Rescue over-fermented dough with simple fixes — no need to throw out your starter or dough batch.

🍞 Sourdough Hydration Calculator

Calculate baker's percentages, hydration ratios, and predict your bulk fermentation window based on starter percentage and temperature.

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