Learn to make sourdough bread

About This Idea

Create your own sourdough starter and master the art of bread making. This ancient technique teaches patience, timing, and the science of fermentation while producing delicious results. Sourdough breadmaking has exploded in popularity, with millions discovering the satisfaction of creating bread from just flour, water, and wild yeast. The process teaches you about fermentation, timing, and the patience required for truly great bread. Your first successful loaf is a moment of triumph.

#cooking#baking#sourdough#fermentation#bread#patience

📑 Table of Contents

How to Get Started

📚 Comprehensive Study Path

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📚 Day 6-7: Feed daily (discard half, add 50g flour + 50g water) - starter should double in size

Signs of active starter: Bubbles, sour smell, doubles in 4-8 hours after feeding

Goal: Active, bubbly starter that reliably doubles after feeding

📚

📚 Day 8: Mix 100g active starter + 350g water + 500g flour - autolyse (rest 30 min)

Add salt: 10g salt, mix thoroughly, let rest 30 minutes

Stretch and fold: Every 30 minutes for 2 hours - develops gluten without kneading

First rise: Let dough rise 4-8 hours until doubled (bulk fermentation)

Shape and proof: Shape into boule, place in proofing basket, refrigerate overnight

📚

📚 Day 9: Bake! Preheat Dutch oven 450°F, score dough, bake 20 min covered, 20 min uncovered

Goal: Your first beautiful, crusty sourdough loaf

Week 3: REFINING YOUR TECHNIQUE (Days 15-21):

Experiment with hydration: Higher hydration (75-80%) = more open crumb, lower (65-70%) = easier to handle

Learn scoring: Different patterns create different looks - practice with sharp knife or razor

Try different flours: Whole wheat, rye, spelt - each adds unique flavor

Master timing: Learn when dough is ready - poke test, visual cues, experience

Troubleshoot: Dense bread? Underproofed. Flat bread? Overproofed. Learn from each loaf

Goal: Consistent, beautiful loaves with good crumb structure

Week 4: MASTERING THE CRAFT (Days 22-30):

Develop your routine: Feed starter same time daily, bake on schedule that works

Experiment with recipes: Different hydration, flours, add-ins (olives, nuts, seeds)

Share your bread: Give loaves to friends, get feedback, share on r/sourdough

Maintain starter: Keep it active with regular feedings, or refrigerate for weekly baking

Enjoy the process: Sourdough is a journey, not a destination - each loaf teaches you something

Goal: Sourdough baking is a regular, enjoyable practice

What You'll Need

flour (all-purpose or bread flour)
water
salt
glass jar with lid
kitchen scale (helpful)
mixing bowl
dutch oven or baking sheet

Recommended Resources

🛠️ Tools & Apps

King Arthur Baking Sourdough Guide 🔗
Comprehensive sourdough guide with recipes and troubleshooting
The Perfect Loaf 🔗
Detailed sourdough recipes and techniques
Kitchen Scale 🔗
Essential for accurate measurements in sourdough

📚 Tutorials & Learning

Sourdough Starter from Scratch 🔗
Step-by-step guide to creating your starter
Your First Sourdough Loaf 🔗
Complete tutorial for baking your first loaf
Sourdough Troubleshooting 🔗
Common problems and solutions

👥 Communities

r/sourdough 🔗
200,000+ members sharing loaves, recipes, and tips
#sourdough on Instagram 🔗
Millions of sourdough posts for inspiration
The Fresh Loaf 🔗
Active bread baking community and forums

Progress Milestones

Track your progress with these key achievements:

1

Day 1

Starter created, fermentation begins

2

Day 5

Starter shows first signs of life (bubbles)

3

Day 7

Active starter that doubles after feeding

4

Day 9

First sourdough loaf baked

5

Day 14

Second loaf with improved technique

6

Day 21

Consistent loaves, understand the process

7

Day 30

Sourdough baking is a regular practice

Common Challenges & Solutions

Every beginner faces obstacles. Here's how to overcome them:

⚠️ Starter not bubbling or rising

Solution: Be patient - can take 7-10 days. Make sure it's at room temperature (70-75°F). Use unbleached flour. Feed consistently (daily). If no activity after 2 weeks, start over with different flour or location.

⚠️ Bread is too dense

Solution: Likely underproofed - let it rise longer. Check starter is active before using. Ensure proper stretch and folds. Don't skip bulk fermentation. Higher hydration (75%+) can help with open crumb.

⚠️ Bread is flat or spreads

Solution: Overproofed - reduce proofing time. Strengthen gluten with more stretch and folds. Lower hydration if dough is too wet. Shape tighter. Check starter isn't too old (use when peak activity).

⚠️ Crust too dark or too pale

Solution: Adjust oven temperature - lower if too dark, higher if too pale. Remove lid earlier or later. Steam helps - spray water in Dutch oven. Experiment with baking times.

Share Your Progress

Celebrate your achievements and inspire others:

✨ Share your first loaf on r/sourdough with crumb shot
✨ Post your sourdough journey on Instagram with #sourdough
✨ Give your bread to friends and family
✨ Enter your bread in a local baking contest
✨ Start a sourdough baking tradition with weekly loaves