Welcome to the world of Sourdough!

Getting Started: Basic Sourdough Supplies

Before you begin your sourdough journey, you'll need a few basic supplies:

• Active sourdough starter

• Unbleached bread flour

• Filtered, spring, or non-chlorinated water

• Kitchen scale (highly recommended for accuracy)

• Large mixing bowl

• Jar or container for your starter

• Dough scraper (optional, but helpful)

• Banneton basket or bowl lined with a towel

• Dutch oven or baking vessel with a lid

• Sharp knife or bread lame for scoring

Don't worry if you don't have every specialty item right away. Many successful bakers start with simple kitchen tools they already have on hand. The most important ingredients are patience and practice! 🥖✨

 

Understanding Your Starter

Your starter is the heart of your sourdough baking.

A healthy starter should:

• Double (or more) in size after feeding

• Be bubbly throughout

• Have a pleasant tangy smell

• Rise consistently after feedings

Before baking, your starter should be at or near its peak rise. Using a weak or inactive starter is one of the most common causes of dense loaves.
 

Signs Your Starter Needs Attention

• Liquid (hooch) forming on top

• Strong acetone or nail polish smell

• Little to no rise after feeding

• Separation of flour and water

Most starter issues can be corrected with a few consistent feedings.

Understanding Sourdough Starter Smells

Your starter can tell you a lot by the way it smells.
 

Healthy Smells

A healthy starter may smell:

• Tangy or sour

• Yogurt-like

• Fruity

• Slightly sweet

• Yeasty or bread-like

Hungry Smells

A hungry starter may smell:

• Vinegary

• Alcoholic

• Like beer or wine

This simply means it's ready to be fed.
 

"Hooch"

A gray or brown liquid on top of your starter is called hooch. This is normal and means your starter is hungry.

You can:

• Stir it in for a stronger sour flavor

• Pour it off before feeding
   

When to Throw It Away

Discard your starter if you notice:

• Pink, orange, green, or black discoloration

• Fuzzy mold growth

• A rotten or spoiled smell

When in doubt, throw it out.
 

Why Temperature Matters

Temperature affects every stage of sourdough baking.

Warm kitchens (75–80°F):

• Faster fermentation

• Shorter rise times

Cool kitchens (65–70°F):

• Slower fermentation

• Longer rise times

This is why sourdough recipes should be treated as guidelines rather than exact timelines.
 

Golden Rule:

Watch your dough, not the clock.
 

Stretch and Folds

Stretch and folds help develop gluten strength without kneading.

To perform a stretch and fold:

1. Wet your hands.

2. Grab one side of the dough.

3. Stretch it upward.

4. Fold it over itself.

5. Rotate the bowl and repeat on all four sides.

Most recipes call for 3–4 rounds of stretch and folds during the beginning of bulk fermentation.
 

Bulk Fermentation

Bulk fermentation is the first rise after mixing your dough.

During this stage:

• Flavor develops

• Dough strengthens

• Air pockets form
   

Signs bulk fermentation is complete:

• Dough has noticeably increased in size

• Surface appears smooth

• Dough feels airy and elastic

• Small bubbles may be visible

Under-fermented dough often produces dense bread. Over-fermented dough may spread out and lose structure.
 

Shaping Your Dough

Shaping creates surface tension, which helps your loaf rise upward during baking.

When shaping:

• Be gentle

• Avoid pressing out all the air

• Create a tight outer skin

A properly shaped loaf should hold its shape well during proofing.
 

Proofing & Cold Fermentation

Proofing is the final rise before baking.

Many bakers choose to cold-proof their dough in the refrigerator for 8–24 hours.

Benefits include:

• Better flavor development

• Easier scoring

• Improved baking flexibility

• Better oven spring
   

Scoring Your Dough

Scoring allows your bread to expand where you want it to during baking.

Without scoring, pressure builds inside the loaf and may cause random cracks or blowouts.

Main Expansion Score

For your primary score:

• Cut approximately ¼–½ inch deep

• Hold the blade at a 30–45° angle

• Score slightly off-center

This helps create the classic sourdough "ear."
 

Decorative Scoring

Decorative designs:

• Should be shallow (⅛ inch or less)

• Add visual appeal

• Should not replace your expansion score

If decorative scores are too deep, they can reduce oven spring.
 

Understanding Oven Spring

Oven spring is the rapid expansion that occurs during the first part of baking.

Good oven spring depends on:

• Healthy starter

• Proper fermentation

• Strong shaping

• Correct scoring

• Adequate steam
   

Baking in a Dutch Oven

A Dutch oven traps steam released by the dough.

Steam helps:

• Keep the crust flexible during expansion

• Improve oven spring

• Create a crisp crust

• Develop a beautiful golden-brown color

For best results:

• Preheat thoroughly

• Bake covered first

• Remove the lid near the end for browning
   

Cooling Your Bread

As tempting as it is, don't cut into your loaf right away!

Allow your bread to cool completely before slicing—typically 1–2 hours.

Cutting too soon can result in:

• A gummy crumb

• Compressed texture

• Excess moisture loss
   

Common Beginner Mistakes

• Using inactive starter

• Not weighing ingredients

• Underproofing dough

• Overproofing dough

• Skipping stretch and folds

• Scoring too shallow or too deep

• Not preheating the Dutch oven

• Cutting into bread too early
   

Final Thoughts

Sourdough is part science, part art, and part patience. Every kitchen, starter, and loaf is different. Some loaves will be beautiful, some will teach valuable lessons, and all of them will help you become a better baker.

Don't strive for perfection—strive for progress. The more you bake, the more you'll learn to trust your starter, read your dough, and enjoy the process.

Happy baking! 🥖❤️

— Knierim Sourdough Co.