SUPER EASY

SOURDOUGH
COOKBOOK

Foolproof Recipes for Delicious Homemade Bread

with Minimal Effort

Rose G. Govea
 Copyright © 2024 by Rose G. Govea
All rights reserved, No part of this publication may
be reproduced, distributed, or transmitted in any
form or by any means, including photocopying,
recording, or other electronic or mechanical
methods, without the prior written permission of
the author, except in the case of brief quotations
embodied in critical reviews and certain other
noncommercial uses permitted by copyright law.

2
 TABLE OF CONTENT
INTRODUCTION .................................................................................................... 6
Why Sourdough? The Magic of Fermentation ......................................... 6

CHAPTER 1: GETTING STARTED WITH SOURDOUGH ............................................... 7

1. Understanding the Basics of Sourdough ............................................ 7
2. How to Make Your First Starter from Scratch .................................... 7
3. Feeding and Maintaining Your Starter ............................................... 8
4. Common Beginner Mistakes & How to Fix Them ................................. 9
5. Troubleshooting: When Things Go Wrong ........................................ 10

CHAPTER 2: THE SIMPLE SCIENCE OF SOURDOUGH ............................................. 12

1. What is Fermentation? The Science Explained Simply ...................... 12
2. How Temperature Affects Your Dough ............................................ 13
3. Hydration Levels: Understanding Dough Consistency ...................... 14
4. Wild Yeast vs. Bacteria: Their Role in Flavor & Texture ................... 15
5. The Importance of Autolyse and Gluten Development ...................... 16

CHAPTER 3: ESSENTIAL SOURDOUGH TECHNIQUES .............................................. 17

1. Mixing and Kneading Methods .......................................................... 17
2. Stretch and Fold: The No-Knead Method ......................................... 18
3. Bulk Fermentation and Why It Matters ............................................ 18
4. Shaping: Rounds, Batards, and More ............................................... 19
5. Scoring and Baking for the Perfect Crust ........................................ 20

CHAPTER 4: SUPER EASY SOURDOUGH BREAD RECIPE ........................................ 22

1. Beginner-Friendly No-Knead Sourdough .......................................... 22

3
2. Classic Country Loaf with Minimal Effort ........................................ 23
3. Whole Wheat Sourdough Made Simple ............................................. 24
4. Overnight Sourdough for Busy Bakers ............................................ 25
5. Quick Sourdough Rolls and Buns ..................................................... 26

CHAPTER 5: SOURDOUGH BEYOND BREAD........................................................... 28

1. Fluffy Sourdough Pancakes ............................................................ 28
2. Soft Sourdough Dinner Rolls .......................................................... 29
3. Easy Sourdough Pizza Dough .......................................................... 30
4. Homemade Sourdough Crackers ..................................................... 31
5. Buttery Sourdough Biscuits ........................................................... 32

CHAPTER 6: CREATIVE & FLAVORED SOURDOUGH ............................................... 34

1. Adding Seeds, Nuts, and Grains ...................................................... 34
2. Savory Sourdough with Cheese & Herbs .......................................... 35
3. Sweet Sourdough with Cinnamon & Raisins ..................................... 36
4. Chocolate Sourdough Bread ........................................................... 38
5. Infused Doughs: Coffee, Matcha, and More ...................................... 39

CHAPTER 7: SOURDOUGH FOR SPECIAL DIETS .................................................... 41

1. Gluten-Friendly Sourdough Options ................................................. 41
2. Low-Salt and Low-Sugar Variations ................................................ 42
3. High-Protein Sourdough for Fitness Enthusiasts ............................. 43
4. Dairy-Free and Vegan Sourdough Alternatives ................................ 44
5. Adjusting Sourdough for Different Flour Types ............................... 46

CHAPTER 8: SOURDOUGH FOR BUSY PEOPLE ...................................................... 48

1. One-Bowl, No-Mess Sourdough Recipes ........................................... 48
4
2. How to Use Your Fridge for Slow Fermentation ............................... 49
3. Weekend Baking: Make-Ahead Strategies ....................................... 50
4. How to Freeze and Store Sourdough Bread ..................................... 52
5. Meal Prep with Sourdough: Beyond the Loaf ................................... 53

CHAPTER 9: TROUBLESHOOTING & FAQS ............................................................ 55

1. My Dough is Too Sticky! How to Fix It .............................................. 55
2. Why Didn’t My Bread Rise? Common Causes .................................... 56
3. Avoiding Over-Proofing and Under-Proofing ................................... 57
4. Understanding Oven Spring and How to Improve It .......................... 58
5. Storing, Refreshing, and Reviving Your Sourdough Starter .............. 59

CHAPTER 10: TAKE YOUR SKILLS TO THE NEXT LEVEL ........................................ 61

1. Experimenting with Long Fermentations for More Flavor ................. 61
2. How to Create Your Own Signature Sourdough Recipe ..................... 62
3. Using Specialty Flours for Unique Results ....................................... 63
4. Advanced Shaping and Scoring Techniques .................................... 64
5. Entering the Communities and Sharing Your Bakes ......................... 65

CONCLUSION & FINAL THOUGHTS ....................................................................... 67

Final Tips for Long-Term Sourdough Success ..................................... 67
Where to Find More Inspiration and Recipes ....................................... 67
The Joy of Sharing Your Sourdough Creations .................................... 68
Resources for Further Learning ......................................................... 68
Thank You and Happy Baking! ............................................................ 68

5
 INTRODUCTION
Why Sourdough? The Magic of Fermentation
ourdough isn’t just another type of bread —it’s a tradition, a science,

S and an art. Unlike commercial breads that rely on packaged yeast

for quick rising, sourdough is naturally leavened through
fermentation. This slow, time-honored process, powered by wild yeast
and lactic acid bacteria, gives sourdough its signature tangy flavor ,
chewy texture, and remarkable depth.

But sourdough is more than just great taste —it’s a celebration of patience
and craftsmanship. Fermentation not only enhances flavor but also
unlocks nutrients, improves digestibility, and extends shelf life without
the need for preservatives. It’s a return to ancient bread -making methods
that connect us to history, nature, and the simple joy of baking.

In this guide, we’ll explore everything you need to know about sourdough,
from its fascinating science to hands -on techniques for crafting the
perfect loaf at home. Whether you’re a beginner or an experienced baker,
this journey will deepen your appreciation for the art of sourdough and
transform the way you think about bread.

6
CHAPTER 1: GETTING STARTED WITH SOURDOUGH
1. Understanding the Basics of Sourdough
ourdough bread is unique because it relies on natural fermentation,

S using wild yeast and lactic acid bacteria to leaven the dough. This
process gives sourdough its distinct tangy flavor, chewy texture,
and numerous nutritional benefits. Unlike commercial yeast, sourdough
is made with a starter—a simple mixture of flour and water that ferments
over time, developing into a living culture essential for baking.

In this chapter, you’ll learn how to create your own sourdough starter,
maintain it, and set yourself up for success on your baking journey.

2. How to Make Your First Starter from Scratch

Recipe Overview Ingredients
Creating a sourdough starter is 1/2 cup (60g) whole wheat flour or
simple but requires patience. Over unbleached all-purpose flour
the course of a week, wild yeast 1/4 cup (60ml) filtered or
and bacteria from the dechlorinated water
environment will develop in the
mixture, making it active and
bubbly—ready to use in baking. Step-by-Step Instructions
Day 1: Mixing the Starter
Yield: Approximately 1 cup of 1. In a clean glass jar or bowl, mix
active starter (enough for 1/2 cup flour with 1/4 cup water
multiple loaves) until well combined.
Prep Time: 5 minutes per day for 7 2. Cover loosely with a lid or
days breathable cloth (such as
cheesecloth).
Fermentation Time: 5–7 days at
room temperature 3. Let sit at room temperature
(70°F–75°F) for 24 hours.

7
 3. Stir well, cover loosely, and let
Days 2–5: Daily Feedings sit at room temperature. Repeat
this process daily.
1. Check for bubbles or a slightly
tangy smell. If no signs of
fermentation appear, continue Days 6–7: Checking for Readiness
feeding. 1. By now, your starter should be
2. Discard half of the mixture doubling in size within 4–6 hours
(about 1/4 cup), then add: of feeding, with a bubbly texture
1/2 cup fresh flour and pleasant sour aroma.

1/4 cup filtered water 2. If it meets these signs, it’s

ready for baking! If not, continue
feeding for a few more days until
it strengthens.

3. Feeding and Maintaining Your Starter

To keep your sourdough starter alive Reviving a Chilled Starter
and active: When ready to bake, remove the
starter from the fridge.
For Frequent Bakers (Daily Use)
Feed it twice at room temperature
Continue the daily feeding
over 12–24 hours until it becomes
process: discard half and feed the
bubbly and active again.
remaining starter with 1/2 cup
flour and 1/4 cup water.
Variations & Tips
For Occasional Bakers Whole Wheat or Rye Flour: Whole
(Refrigeration Method) grain flours contain more natural
nutrients and microbes, which can
Store the starter in the
help speed up fermentation.
refrigerator and feed it once a
week to keep it healthy. Temperature Control: If your
kitchen is cold, place the starter
in a warm spot (like on top of the
fridge or inside an oven with the
light on) to encourage activity.
8
4. Common Beginner Mistakes & How to Fix Them
Making sourdough is a rewarding 3. Sourdough Tastes Too Sour or
process, but beginners often Not Sour Enough
encounter common pitfalls that Cause: Longer fermentation
can lead to disappointing results. increases tanginess, while shorter
The good news? These mistakes fermentation reduces sourness.
are easy to fix with the right
techniques. Fix: For a milder loaf, shorten
fermentation time and feed the
starter more frequently. For extra
Common Mistakes & Solutions sourness, use whole wheat flour
and extend fermentation.
1. Starter Isn’t Bubbling or Rising
Cause: The environment may be
too cold, or the starter isn’t being 4. Dough is Too Sticky or Hard to
fed consistently. Handle
Fix: Keep the starter in a warm Cause: High hydration levels or
spot (70°F–75°F) and feed it twice underdeveloped gluten.
daily with equal parts flour and Fix: Use well-floured hands and a
water. bench scraper. If the dough is too
wet, perform extra stretch -and-
folds to strengthen gluten.
2. Dense, Heavy Loaf
Cause: Under-fermentation, too
much flour, or insufficient water. 5. Loaf Doesn’t Rise in the Oven
Fix: Ensure your starter is active Cause: Weak starter, under-
before baking. Let the dough proofing, or shaping issues.
ferment properly (4–6 hours at Fix: Ensure your starter doubles
room temperature), and avoid in size within 4–6 hours of
adding excess flour when shaping. feeding. Let the dough proof
properly—it should pass the "poke
test" (a gentle poke should spring
back slowly).
5. Troubleshooting: When Things Go Wrong
Recipe Overview at room temperature and feed
twice daily.
This guide helps troubleshoot
common sourdough problems and
provides simple solutions. Problem: My Dough Isn’t Rising
Cause: Weak starter or improper
Serving Size: N/A – General fermentation.
troubleshooting guide Fix: Ensure your starter doubles
Prep Time: Varies based on the in size before use. Let the dough
issue proof in a warm spot for at least
4–6 hours.
Cooking Time: Varies based on
baking conditions
Problem: My Crust is Too Hard or
Too Soft
Ingredients:
Cause: Incorrect baking
Active sourdough starter temperature or improper
Unbleached all-purpose or bread steaming.
flour Fix: Bake at 450°F with steam —
Filtered water use a Dutch oven or place a tray
Salt of water in the oven. If the crust
is too thick, slightly reduce
baking time.
Step-by-Step Troubleshooting
Guide
Problem: My Bread is Too Dry or
Problem: My Starter Smells Bad Gummy Inside
(Like Rotten Eggs or Nail Polish)
Cause: Overbaking or
Cause: Harmful bacteria are underbaking.
developing, or the starter is
overly hungry. Fix: If the bread is dry, reduce
baking time slightly. If it’s gummy,
Fix: Discard most of the starter, bake longer or allow it to cool
leaving just a tablespoon. Feed completely before slicing.
with fresh flour and water. Keep it

10
Variations & Tips Flour Matters: Try whole wheat or
Experiment with Hydration: Higher rye flour to see how they affect
hydration (75% or more) can be fermentation.
tricky but results in a better Patience is Key: Many issues
crumb. resolve with time and
experience—keep practicing!

11
CHAPTER 2: THE SIMPLE SCIENCE OF SOURDOUGH
nderstanding the science behind sourdough can help you bake

U better bread. This chapter breaks down fermentation,

temperature control, and hydration levels in simple terms,
allowing you to confidently adjust your dough for the perfect loaf.

1. What is Fermentation? The Science Explained Simply

Fermentation is the natural Prep Time: 5 minutes
process that makes sourdough Fermentation Time: 12 hours
rise. Wild yeast and lactic acid
bacteria in the starter consume
the flour’s sugars, producing: Ingredients
1 tbsp active sourdough starter
Carbon dioxide – Traps air in the 2 tbsp flour
dough, making it rise.
2 tbsp water
Acids – Give sourdough its
Small clear jar
signature tangy flavor.
This process enhances
digestibility, improves flavor, and Step-by-Step Instructions
creates the chewy texture that 1. Mix all ingredients in a small jar
sets sourdough apart from and mark the level with a rubber
commercial bread. band.
Experiment: See Fermentation in 2. Cover loosely and let sit at
Action room temperature for 12 hours.
3. Observe: The mixture should
Recipe Overview rise, bubble, and develop a
pleasant sour aroma.
Serving Size: N/A – Science
experiment
2. How Temperature Affects Your Dough
Temperature plays a crucial role Prep Time: 5 minutes
in sourdough fermentation: Fermentation Time: 12 hours
Warm Temperatures (75°F–85°F):
Yeast and bacteria are highly
active, leading to faster Ingredients
fermentation. 1 cup sourdough dough
Cool Temperatures (65°F–70°F): 2 small bowls
Fermentation slows down,
A warm and a cool spot in y our
creating a milder, more complex
kitchen
flavor.
Cold Fermentation (Fridge at
38°F–45°F): Yeast activity is Step-by-Step Instructions
significantly reduced, but 1. Divide the dough into two bowls.
bacteria continue working,
2. Place one bowl in a warm spot
increasing sourness.
(e.g., on top of the fridge) and the
Experiment: The Effect of other in a cooler spot.
Temperature on Dough Rise
3. After 12 hours, compare the rise
and texture. The warm dough
Recipe Overview should have risen more, while the
cool dough will have fermented
Serving Size: N/A – Science more slowly, enhancing its flavor.
experiment

13
3. Hydration Levels: Understanding Dough Consistency
Hydration refers to the ratio of Varying amounts of water (start
water to flour in sourdough. It with 1 tbsp and increase in
affects how the dough feels, increments)
ferments, and bakes:
Low Hydration (50%–65%) – Firm Step-by-Step Instructions
dough, easy to shape, denser
crumb. 1. Mix flour with increasing
amounts of water in separate
Medium Hydration (65%–75%) – bowls.
Balanced dough, good structure,
open crumb. 2. Compare textures: Drier dough
is firmer, while wetter dough is
High Hydration (75%–85%+) – sticky and stretchy.
Sticky, soft dough that produces
airy bread but requires more skill 3. Let each dough rest for 2 hours
to handle. and observe how the texture
changes.
Experiment: How Hydration
Affects Dough Behavior
Variations & Tips
Boost Fermentation: If your
Recipe Overview kitchen is cold, place your dough
Serving Size: N/A – Science in a slightly warmer area or
experiment extend fermentation time.
Prep Time: 5 minutes Adjust Hydration: If your dough is
Resting Time: 2 hours too dry, add a little water; if too
wet, perform extra folds to build
strength.
Ingredients Experiment: Try different
½ cup flour temperatures and hydration levels
to discover your perfect dough.

14
4. Wild Yeast vs. Bacteria: Their Role in Flavor & Texture
Sourdough fermentation relies on
two key microorganisms: wild Ingredients
yeast and lactic acid bacteria
(LAB). These work together to 2 tbsp active sourdough starter
create the unique taste and 4 tbsp flour
texture of sourdough bread.
4 tbsp water
Wild yeast consumes the flour’s
2 small jars
sugars, producing carbon dioxide,
which helps the dough rise.
Lactic acid bacteria generate Step-by-Step Instructions
acids that enhance the tangy 1. Divide the starter evenly
flavor and improve digestibility. between the two jars.
A well-balanced starter contains 2. Place one jar at room
the right mix of yeast and temperature (75°F–80°F) to
bacteria, leading to proper encourage wild yeast activity.
fermentation, a good rise, and
3. Store the second jar in a cooler
delicious sourdough flavor.
spot (65°F–70°F) to slow yeast
Experiment: Observing Wild Yeast activity and allow bacteria to
& Bacteria at Work produce more acid.
4. After 12–24 hours, compare the
Recipe Overview two jars:
The warmer jar should be more
Serving Size: N/A – Science
bubbly (sign of yeast activity).
experiment
The cooler jar may have a
Prep Time: 5 minutes
stronger sour smell (indicating
Fermentation Time: 12–24 hours more bacterial activity).

15
5. The Importance of Autolyse and Gluten Development
Autolyse is a technique where Step-by-Step Instructions
flour and water are mixed and 1. Mix the flour and water until
rested before adding the starter just combined—do not knead.
and salt. This resting period
allows enzymes to break down 2. Cover and let the mixture rest
proteins, improving gluten for 30–60 minutes.
structure and dough extensibility. 3. After the resting period, add
Stronger gluten makes the dough salt and starter, then knead or
more elastic and better at stretch the dough. You’ll notice
trapping gas, leading to an airy, the dough is smoother, stronger,
well-structured loaf. and easier to work with!
Experiment: Testing the Effect of
Autolyse on Dough Development Variations & Tips
Longer autolyse (up to 4 hours):
Enhances dough strength and
Recipe Overview hydration.
Serving Size: 1 test batch
Shorter autolyse (30 minutes):
Prep Time: 5 minutes Still beneficial for gluten
Resting Time: 30–60 minutes development.
Using warm water (80°F–85°F):
Speeds up the process.
Ingredients
Using cooler water: Slows down
2 cups flour the process for more controlled
1 cup water fermentation.

16
CHAPTER 3: ESSENTIAL SOURDOUGH TECHNIQUES
astering a few key techniques can significantly improve your

M sourdough baking. This chapter covers mixing and kneading, the

stretch-and-fold method, and bulk fermentation —all crucial for
developing a well-structured, airy loaf.

1. Mixing and Kneading Methods

Proper mixing and kneading build 2 tsp (10g) salt
gluten, which helps trap air and
create a structured loaf. Some
recipes use traditional kneading, Step-by-Step Instructions
while others rely on gentler Traditional Kneading Method
folding techniques to strengthen
1. Mix flour, water, and starter
the dough.
until combined. Let rest for 30
Experiment: Comparing minutes.
Traditional Kneading vs. Gentle
2. Add salt, then knead by
Mixing
pressing and folding for 8–10
minutes until the dough becomes
smooth and elastic.
Recipe Overview
3. Let the dough rise for bulk
Serving Size: 1 loaf
fermentation.
Prep Time: 15 minutes
Fermentation Time: 4–6 hours
Gentle Mixing Method
1. Mix all ingredients until just
Ingredients combined—no need to knead.
3 ½ cups (450g) bread flour 2. Let the dough rest for 30
1 ¼ cups (300g) water minutes, then begin stretch -and-
folds (explained below).
½ cup (100g) active sourdough
starter
2. Stretch and Fold: The No-Knead Method
The stretch-and-fold technique Ingredients
strengthens dough without Dough from previous recipe
traditional kneading, allowing
gluten to develop with minimal
effort. Step-by-Step Instructions
Step-by-Step Guide to Stretch and 1. Wet your hands to prevent
Fold sticking.
2. Grab one edge of the dough,
stretch it upward, then fold it
Recipe Overview over the center.
Serving Size: 1 loaf 3. Rotate the bowl 90 degrees and
Prep Time: 5 minutes per fold repeat 3 more times.
(repeated 3–4 times) 4. Cover and let the dough rest for
Fermentation Time: 4–6 hours 30 minutes. Repeat this process
3–4 times during bulk
fermentation.

3. Bulk Fermentation and Why It Matters

Bulk fermentation is the first long Fermentation Time: Varies by
rise after mixing. During this temperature
phase, wild yeast produces gas,
while bacteria develop Ingredients
sourdough’s signature flavor.
Dough from previous recipe
Best Practices for Bulk
Fermentation
Step-by-Step Instructions
1. Place the dough in a lightly
Recipe Overview oiled bowl and cover.
Serving Size: 1 loaf
2. Let it rest at room temperature
Prep Time: 4–6 hours (70°F–75°F) for 4–6 hours.

18
3. Check for readiness: The dough For deeper flavor: Extend bulk
should expand 50–75% and have fermentation by refrigerating the
visible bubbles. dough overnight.
To test readiness: Gently press a
Variations & Tips floured finger into the dough—if it
slowly springs back, it’s ready.
For faster fermentation: Keep the
dough in a warm spot (75°F–80°F).

4. Shaping: Rounds, Batards, and More

Shaping is essential for structure,
oven spring, and an even crumb. Step-by-Step Instructions
The two most common sourdough
shapes are: For a Round (Boule)
Boules (Rounds): A circular loaf 1. Lightly flour a work surface.
that bakes evenly. 2. Flatten the dough into a rough
Batards (Oval Loaves): An square.
elongated loaf with a good rise 3. Fold each side into the center,
and a soft crumb. creating surface tension.
Shaping Techniques: Boule vs. 4. Flip it over and use your hands
Batard to gently pull the dough toward
you in a circular motion,
tightening the surface.
Recipe Overview 5. Place in a floured proofing
Serving Size: 1 loaf basket, seam side up.
Prep Time: 15 minutes
Resting Time: 30 minutes before For an Oval (Batard)
final proofing
1. Flatten the dough slightly into a
rectangle.
Ingredients 2. Fold the top edge down to the
1 batch of fully fermented center, pressing lightly.
sourdough dough
19
3. Fold the bottom edge up to 4. Roll the dough slightly to create
meet the top, sealing with your an oval shape.
fingers. 5. Place in a floured proofing
basket, seam side up.

5. Scoring and Baking for the Perfect Crust

Scoring (slashing the dough 1. Preheat the oven to 475°F
before baking) controls how the (245°C) with a Dutch oven inside.
loaf expands in the oven and adds 2. Remove the dough from the
an artistic touch. Baking with proofing basket and place it on
steam helps create a crispy, parchment paper.
golden crust.
3. Hold the blade at a 45-degree
Scoring Techniques & Baking Tips angle and score the dough in one
swift motion.
Recipe Overview A single long cut allows f or
maximum rise.
Serving Size: 1 loaf
Decorative patterns can be added
Prep Time: 5 minutes for aesthetics.
Baking Time: 40–50 minutes

Baking for the Perfect Crust

Ingredients 1. Carefully place the scored
1 shaped and proofed sourdough dough into the preheated Dutch
loaf oven.
A sharp lame (bread scoring 2. Cover and bake for 20 minutes
blade) or razor blade to trap steam.
A Dutch oven or baking stone 3. Remove the lid and bake for
another 20–30 minutes until deep
golden brown.
Step-by-Step Instructions
4. Let the bread cool completely
Scoring the Dough before slicing.

20
Variations & Tips For more steam: Place a tray of
For a super crispy crust: Leave hot water in the oven when baking
the loaf in the oven with the door on a baking stone.
slightly open for 5–10 minutes For intricate scoring: Chill the
after baking. dough slightly before scoring for
cleaner cuts.

21
CHAPTER 4: SUPER EASY SOURDOUGH BREAD RECIPE
1. Beginner-Friendly No-Knead Sourdough
This is the simplest way to make ½ cup (100g) active sourdough
sourdough bread! With just a few starter
stretch-and-folds, you’ll achieve a 2 tsp (10g) salt
beautifully airy loaf with minimal
effort.
Step-by-Step Instructions
1. Mix: In a large bowl, combine
Recipe Overview flour, water, and starter. Let sit
A no-knead sourdough that for 30 minutes. Add salt and mix
delivers great flavor and texture briefly.
with minimal hands-on time.
2. Rest: Cover and let ferment at
room temperature for 12-18 hours.
Serving Size: 1 loaf 3. Shape: Lightly flour a surfac e,
Prep Time: 10 minutes (plus shape the dough into a round, and
fermentation) place it in a proofing basket.
Fermentation Time: 12-18 hours 4. Proof: Let the dough rest for 1-
(overnight) 2 hours until puffy.
Baking Time: 40-45 minutes 5. Bake: Preheat oven to 475°F
(245°C) with a Dutch oven inside.
Score the dough, then bake
Nutrition Info (per slice) covered for 20 minutes and
Calories: ~150 uncovered for another 20-25
minutes.
Protein: 4g
6. Cool: Allow the bread to cool
Carbs: 30g completely before slicing.
Fiber: 1g

Variations & Tips

Ingredients For extra flavor, cold-proof the
3 ½ cups (450g) bread flour dough in the fridge overnight.
1 ½ cups (350g) water For a softer loaf, add 1 tbsp olive
oil.
For a crunchier crust, sprinkle
sesame or poppy seeds before
baking.

2. Classic Country Loaf with Minimal Effort

This rustic, artisan-style loaf ½ cup (100g) active sourdough
features a chewy texture, crisp starter
crust, and mild tang—perfect for 2 tsp (10g) salt
sandwiches or toasting.

Step-by-Step Instructions
Recipe Overview 1. Mix: Combine flour and water in
A simple yet flavorful country loaf a bowl. Let rest for 30 minutes
with great rise. (autolyse).
Serving Size: 1 loaf 2. Add Starter & Salt: Mix in the
Prep Time: 15 minutes (plus starter and salt, then perform 3-4
fermentation) sets of stretch-and-folds every 30
minutes.
Fermentation Time: 6-8 hours
(room temp) or overnight (cold- 3. Bulk Fermentation: Let rise at
proof) room temperature for 6-8 hours.
Baking Time: 45 minutes 4. Shape: Form into a round or
oval and place in a floured
proofing basket.
Nutrition Info (per slice) 5. Final Proof: Let rise for 1-2
Calories: ~160 hours (or overnight in the fridge
Protein: 5g for better flavor).

Carbs: 32g 6. Bake: Preheat oven to 475°F

(245°C) with a Dutch oven inside.
Fiber: 2g Score and bake covered for 20
minutes, then uncovered for 25
Ingredients minutes.

3 ½ cups (450g) bread flour 7. Cool: Allow to cool completely

before slicing.
1 ⅓cups (325g) water

23
Variations & Tips For a nuttier flavor, replace 20%
For a more open crumb, increase of the flour with whole wheat.
hydration to 75% (340g water). Cold-proofing overnight enhances
flavor and texture.

3. Whole Wheat Sourdough Made Simple

This whole wheat sourdough is 1 ½ cups (350g) water
rich in fiber and nutrients while ½ cup (100g) active sourdough
maintaining a soft interior and starter
crispy crust.
2 tsp (10g) salt

Recipe Overview Step-by-Step Instructions

A wholesome whole wheat loaf
1. Mix: Combine all ingredients in a
with deep, earthy flavors.
large bowl. Let rest for 30
Serving Size: 1 loaf minutes.
Prep Time: 15 minutes (plus 2. Stretch & Fold: Perform 3 -4
fermentation) sets of stretch-and-folds over 2
Fermentation Time: 6-8 hours hours.
Baking Time: 40-45 minutes 3. Bulk Fermentation: Cover and
let rise at room temperature for
6-8 hours.
Nutrition Info (per slice) 4. Shape & Proof: Shape into a
Calories: ~170 round or oval, place in a floured
Protein: 6g basket, and proof for 1-2 hours.

Carbs: 34g 5. Bake: Preheat oven to 475°F

(245°C) with a Dutch oven inside.
Fiber: 3g Score and bake covered for 20
minutes, then uncovered for
Ingredients another 20-25 minutes.

2 ½ cups (300g) whole wheat flour 6. Cool: Let the bread cool
completely before slicing.
1 cup (150g) bread flour

24
Variations & Tips For a softer crust, brush with
For a lighter loaf, use 50% whole butter after baking.
wheat and 50% bread flour. For extra depth of flavor, add 1
tbsp honey or molasses.

4. Overnight Sourdough for Busy Bakers

This recipe is perfect for those Ingredients
who want fresh bread in the 3 ½ cups (450g) bread flour
morning without spending hours
on the process. A long, slow 1 ⅓cups (325g) water
fermentation in the fridge ½ cup (100g) active sourdough
enhances the flavor while keeping starter
the process effortless.
2 tsp (10g) salt

Recipe Overview Step-by-Step Instructions

A low-maintenance sourdough 1. Mix the Dough (Evening)
that ferments overnight for easy
Combine flour and water in a bowl.
morning baking.
Let rest for 30 minutes (autolyse).
Serving Size: 1 loaf
Add the starter and salt, mix well,
Prep Time: 15 minutes (plus and perform 3-4 sets of stretch-
fermentation) and-folds over an hour.
Fermentation Time: 8-12 hours 2. Bulk Fermentation (Overnight)
(overnight)
Cover the bowl and place it in the
Baking Time: 45 minutes fridge for 8-12 hours.
3. Shape and Final Proof (Morning)
Nutrition Info (per slice) Shape into a round or oval and let
Calories: ~160 rest at room temperature for 1 -2
hours.
Protein: 5g
4. Bake
Carbs: 32g
Preheat oven to 475°F (245°C)
Fiber: 2g
with a Dutch oven inside.

25
Score the dough, then bake Variations & Tips
covered for 20 minutes and For a stronger sour flavor, extend
uncovered for another 25 minutes. fridge fermentation to 18-24
5. Cool & Enjoy hours.
Allow the bread to cool before For a lighter crumb, use 50% all -
slicing. purpose flour and 50% bread
flour.
For convenience, mix the dough in
the evening and bake fresh in the
morning!

5. Quick Sourdough Rolls and Buns

Need sourdough bread in a hurry? Fiber: 1g
These soft and fluffy rolls use
sourdough starter but require less
fermentation time, making them Ingredients
perfect for sandwiches or dinner. 3 cups (375g) bread flour
1 cup (240g) water
Recipe Overview ½ cup (100g) active sourdough
starter
A faster sourdough roll recipe
with great flavor and texture. 2 tbsp (30g) butter, melted
Serving Size: 8-10 rolls 1 tbsp (15g) honey or sugar
Prep Time: 15 minutes 1 ½ tsp (8g) salt
Fermentation Time: 4-5 hours
Baking Time: 20-25 minutes Step-by-Step Instructions
1. Mix the Dough
Nutrition Info (per roll) Combine flour, water, and starter
in a bowl. Let rest for 30 minutes.
Calories: ~140
Add butter, honey, and salt, then
Protein: 4g
mix until well combined.
Carbs: 28g
2. Bulk Fermentation (3-4 Hours)

26
Cover and let the dough rise at 6. Cool & Serve
room temperature until nearly Let cool slightly before serving.
doubled.
3. Shape the Rolls
Variations & Tips
Divide into 8-10 equal pieces and
shape into balls. For whole wheat rolls, replace
25% of the flour with whole wheat
Place them on a baking tray lined flour.
with parchment paper.
For extra softness, brush with
4. Final Proof (1 Hour) melted butter after baking.
Let the rolls rise until puffy. For a crunchy crust, spray the
5. Bake rolls with water before baking.
Preheat oven to 400°F (200°C).
Bake for 20-25 minutes until
golden brown.

27
 CHAPTER 5: SOURDOUGH BEYOND BREAD
1. Fluffy Sourdough Pancakes
These pancakes are light, airy, 1 egg
and packed with flavor. The 1 tbsp (15g) sugar
natural fermentation enhances
their depth while keeping them 1 tsp (5g) baking soda
tender and delicious. ½ tsp salt
2 tbsp (30g) melted butter
Recipe Overview
A simple way to use sourdough Step-by-Step Instructions
discard for fluffy pancakes. 1. Mix the Batter
Serving Size: Makes about 10 In a bowl, whisk together the
pancakes starter, flour, milk, egg, sugar,
Prep Time: 10 minutes and salt.
Resting Time (Optional): 30 Stir in the baking soda and melted
minutes (for extra fluffiness) butter. Let sit for 5 minutes.
Cooking Time: 15 minutes 2. Cook the Pancakes
Heat a non-stick pan over medium
heat and lightly grease it.
Nutrition Info (per pancake)
Pour ¼ cup of batter onto the pan
Calories: ~120
and cook until bubbles form.
Protein: 4g
Flip and cook for another 1-2
Carbs: 20g minutes until golden brown.
Fat: 3g 3. Serve & Enjoy
Top with butter, maple syrup, or
Ingredients fresh fruit.
1 cup (240g) sourdough starter
(discard or active) Variations & Tips
1 cup (120g) all-purpose flour For extra fluffiness, let the batter
¾ cup (180g) milk rest for 30 minutes.
For whole wheat pancakes, For a dairy-free option, use
replace half the flour with whole almond or oat milk.
wheat flour.

2. Soft Sourdough Dinner Rolls

These dinner rolls are pillowy soft ¾ cup (180g) warm milk
with a slight tang from the 2 tbsp (30g) melted butter
sourdough—perfect for pairing
with soups, stews, or holiday 1 tbsp (15g) sugar
meals. 1 ½ tsp (8g) salt

Recipe Overview Step-by-Step Instructions

A foolproof sourdough roll recipe 1. Mix the Dough
with a tender texture. Combine all ingredients in a bowl
Serving Size: 12 rolls and mix until a shaggy dough
forms.
Prep Time: 15 minutes
Knead for 5-7 minutes until
Fermentation Time: 4-6 hours
smooth.
Baking Time: 20-25 minutes
2. Bulk Fermentation
Cover and let rise for 4-6 hours at
Nutrition Info (per roll) room temperature until doubled.
Calories: ~150 3. Shape the Rolls
Protein: 4g Divide into 12 equal pieces and
Carbs: 25g roll into balls.
Fat: 3g Place in a greased baking dish.
4. Final Proof
Ingredients Let rise for 1-2 more hours.
3 cups (375g) bread flour 5. Bake
1 cup (240g) sourdough starter Preheat oven to 375°F (190°C).

29
Brush rolls with melted butter and Variations & Tips
bake for 20-25 minutes until For garlic butter rolls, mix minced
golden brown. garlic into melted butter before
6. Cool & Serve brushing.
Let cool slightly before serving. For extra softness, add 1 tbsp
honey to the dough.
To make ahead, refrigerate
overnight and bake the next day.

3. Easy Sourdough Pizza Dough

This sourdough pizza dough is Fat: 1g
crisp on the outside, soft inside,
and full of flavor. It’s easy to
make and works with any toppings Ingredients
you like! 3 cups (375g) bread flour
1 cup (240g) sourdough starter
Recipe Overview ¾ cup (180g) water
A simple and flavorful sourdough 1 tbsp (15g) olive oil
pizza crust. 1 tsp salt
Serving Size: Makes 2 medium
pizzas
Step-by-Step Instructions
Prep Time: 10 minutes
1. Mix the Dough
Fermentation Time: 6-12 hours
Combine all ingredients in a bowl
Baking Time: 12-15 minutes and mix until combined.
2. Bulk Fermentation
Nutrition Info (per slice, without Cover and let rise for 6-12 hours
toppings) at room temperature.
Calories: ~180 3. Shape the Dough
Protein: 5g Divide into two portions and
Carbs: 35g stretch into pizza shapes.

30
4. Preheat & Bake Variations & Tips
Preheat oven to 500°F (260°C) For a chewy crust, use high-
with a pizza stone inside. hydration dough (80% water).
Add toppings and bake for 12-15 For a crispy crust, bake directly
minutes until crispy. on a hot pizza stone.
5. Serve & Enjoy For extra fermentation, cold -
Let cool slightly before slicing. proof in the fridge for 24 hours.

4. Homemade Sourdough Crackers

These thin, crispy crackers are Carbs: 4g
packed with flavor and perfect for Fat: 1g
pairing with cheese, dips, or
soups. Plus, they’re a great way to
use sourdough discard instead of Ingredients
wasting it!
1 cup (240g) sourdough starter
(discard or active)
Recipe Overview 1 cup (120g) whole wheat or all -
purpose flour
Crunchy sourdough crackers with
a deep, tangy flavor. 3 tbsp (45g) olive oil
Serving Size: Makes about 50 ½ tsp salt
crackers ½ tsp garlic powder (optional)
Prep Time: 10 minutes ½ tsp dried herbs (rosemary,
Resting Time (Optional): 30 thyme, or oregano)
minutes (for better texture) Sea salt for sprinkling
Baking Time: 20-25 minutes
Step-by-Step Instructions
Nutrition Info (per cracker) 1. Mix the Dough
Calories: ~25 In a bowl, mix the starter, flour,
Protein: 1g olive oil, salt, and seasonings
until a smooth dough forms.
31
2. Rest the Dough (Optional) Sprinkle with sea salt and bake
Cover and let rest for 30 minutes for 20-25 minutes, until golden
for enhanced flavor and texture. and crisp.

3. Roll & Cut 5. Cool & Store

Preheat oven to 350°F (175°C). Let cool completely, then store in

an airtight container.
Roll the dough thinly (about 1/16
inch) on parchment paper.
Cut into squares or rectangles Variations & Tips
using a knife or pizza cutter. For cheesy crackers: Add ¼ cup
4. Bake grated Parmesan.

Transfer the parchment to a For spicy crackers: Sprinkle with

baking sheet. chili flakes before baking.
For extra crispness: Flip the
crackers halfway through baking.

5. Buttery Sourdough Biscuits

These biscuits are soft, flaky, and Protein: 4g
rich in flavor, with the perfect Carbs: 22g
balance of butteriness and tang
from the sourdough starter. Fat: 9g

Ingredients
Recipe Overview
1 cup (240g) sourdough starter
Light and fluffy biscuits with a
(discard or active)
hint of sourdough tang.
1 ½ cups (180g) all-purpose flour
Serving Size: Makes 8-10 biscuits
1 tbsp (12g) baking powder
Prep Time: 10 minutes
½ tsp baking soda
Baking Time: 15 minutes
½ tsp salt
6 tbsp (85g) cold butter, cut into
Nutrition Info (per biscuit)
small cubes
Calories: ~180
¼ cup (60ml) milk or buttermilk
32
Step-by-Step Instructions 6. Bake
1. Preheat & Prepare Place biscuits on the baking sheet
Preheat oven to 425°F (220°C). and bake for 12-15 minutes until
golden brown.
Line a baking sheet with
parchment paper. 7. Cool & Serve

2. Mix Dry Ingredients Let cool slightly, then serve warm

with butter or jam.
In a bowl, whisk together the
flour, baking powder, baking soda,
and salt. Variations & Tips
3. Cut in Butter For extra fluffiness: Freeze the
Add the cold butter and use a dough for 10 minutes before
pastry cutter or your fingers to baking.
mix until crumbly. For cheesy biscuits: Mix in ½ cup
4. Add Sourdough Starter shredded cheddar.

Mix in the starter and milk until a For garlic butter biscuits: Brush
soft dough forms. with melted garlic butter after
baking.
5. Shape the Biscuits
Roll or pat the dough to 1-inch
thickness and cut into rounds.

33
 CHAPTER 6: CREATIVE & FLAVORED SOURDOUGH
1. Adding Seeds, Nuts, and Grains
This hearty sourdough is packed ½ cup mixed seeds (sunflower,
with texture and flavor from a mix flax, sesame, poppy)
of seeds, nuts, and grains. It’s ¼ cup chopped nuts (walnuts,
nutritious, filling, and per fect for almonds, pecans)
toast or sandwiches.
¼ cup rolled oats

Recipe Overview Step-by-Step Instructions

A wholesome sourdough with
1. Soak the Seeds & Nuts
added crunch and nutrition.
Mix seeds, nuts, and oats with ¼
Serving Size: 1 large loaf
cup warm water. Let soak for 30
Prep Time: 15 minutes minutes.
Fermentation Time: 8-12 hours 2. Mix the Dough
Baking Time: 40-45 minutes In a bowl, combine flour and
water. Let rest for 30 minutes
(autolyse).
Nutrition Info (per slice)
Add the starter, salt, and soaked
Calories: ~180 mix-ins. Mix well.
Protein: 6g 3. Bulk Fermentation
Carbs: 30g Cover and let rise at room
Fat: 5g temperature for 6-8 hours,
stretching and folding every 30
minutes for the first 2 hours.
Ingredients
4. Shape the Loaf
3 ½ cups (450g) bread flour
Shape into a round or oval and
1 ⅓cups (325g) water place in a proofing basket.
½ cup (100g) active sourdough 5. Final Proof
starter
Let rise for 1-2 hours or
2 tsp (10g) salt refrigerate overnight for
enhanced flavor.
6. Bake Variations & Tips
Preheat oven to 475°F (245°C) For extra crunch: Sprinkle more
with a Dutch oven inside. seeds on top before baking.
Score the dough and bake covered For a softer texture: Use a mix of
for 20 minutes, then uncovered white and whole wheat flour.
for another 20-25 minutes. For sweetness: Add dried
7. Cool & Enjoy cranberries or figs.
Let the bread cool completely
before slicing.

2. Savory Sourdough with Cheese & Herbs

A delicious, flavorful loaf infused Ingredients
with cheese and herbs—perfect 3 ½ cups (450g) bread flour
for grilled cheese sandwiches or
dipping in soup. 1 ⅓cups (325g) water
½ cup (100g) active sourdough
starter
Recipe Overview 2 tsp (10g) salt
A cheesy, herby sourdough packed
1 cup shredded cheese (cheddar,
with savory goodness.
Parmesan, or Gruyère)
Serving Size: 1 large loaf
2 tbsp fresh herbs (rosemary,
Prep Time: 15 minutes thyme, basil) or 1 tsp dried herbs
Fermentation Time: 8-12 hours ½ tsp garlic powder (optional)
Baking Time: 40-45 minutes
Step-by-Step Instructions
Nutrition Info (per slice) 1. Mix the Dough
Calories: ~200 In a bowl, combine flour and
Protein: 8g water. Let rest for 30 minutes.
Carbs: 30g Add the starter, salt, cheese, and
herbs. Mix well.
Fat: 6g
35
2. Bulk Fermentation Score the dough and bake covered
Cover and let rise at room for 20 minutes, then uncovered
temperature for 6-8 hours, for another 20-25 minutes.
stretching and folding every 30 6. Cool & Enjoy
minutes for the first 2 hours. Let the bread cool before slicing.
3. Shape the Loaf
Shape into a round or oval and Variations & Tips
place in a proofing basket.
For a stronger cheese flavor: Use
4. Final Proof smoked cheese or blue cheese.
Let rise for 1-2 hours or For extra garlic flavor: Mix in
refrigerate overnight. roasted garlic cloves.
5. Bake For a softer crust: Brush with
Preheat oven to 475°F (245°C) melted butter after baking.
with a Dutch oven inside.

3. Sweet Sourdough with Cinnamon & Raisins

A slightly sweet, spiced Nutrition Info (per slice)
sourdough packed with raisins Calories: ~190
and a swirl of cinnamon sugar—
perfect for breakfast or an Protein: 5g
afternoon treat! Carbs: 35g
Fat: 3g
Recipe Overview
A soft, slightly sweet sourdough Ingredients
with cinnamon and raisins. 3 ½ cups (450g) bread flour
Serving Size: 1 large loaf 1 ⅓cups (325g) water
Prep Time: 15 minutes ½ cup (100g) active sourdough
Fermentation Time: 8-12 hours starter
Baking Time: 40-45 minutes 2 tsp (10g) salt
½ cup (100g) raisins
36
2 tbsp honey or maple syrup Sprinkle brown sugar and
1 tbsp cinnamon cinnamon evenly. Roll into a tight
log and shape into a loaf.
¼ cup brown sugar (for the swirl)
5. Final Proof
Let rise for 1-2 hours or
Step-by-Step Instructions refrigerate overnight.
1. Soak the Raisins 6. Bake
Soak raisins in warm water for 10 Preheat oven to 375°F (190°C).
minutes, then drain.
Bake for 40-45 minutes until
2. Mix the Dough golden brown.
Combine flour and water. Let rest 7. Cool & Serve
for 30 minutes.
Let cool before slicing.
Add the starter, salt, honey, and
raisins. Mix well.
3. Bulk Fermentation Variations & Tips

Cover and let rise for 6-8 hours, For extra sweetness: Drizzle with
stretching and folding every 30 honey or icing.
minutes for the first 2 hours. For a nutty crunch: Add chopped
4. Shape & Add Cinnamon Swirl walnuts or pecans.

Roll out dough into a rectangle. For a richer flavor: Use brown
sugar instead of white.

37
4. Chocolate Sourdough Bread
This chocolate sourdough is 2 tsp (10g) salt
slightly sweet, packed with cocoa ¼ cup (50g) brown sugar or honey
flavor, and perfect for breakfast
or dessert. It’s soft, rich, and ½ cup (100g) chocolate chips or
pairs beautifully with butter, nut chunks
spreads, or even a dusting of ½ cup (100g) dried cherries or
powdered sugar. cranberries (optional)

Recipe Overview Step-by-Step Instructions

A rich, chocolatey sourdough loaf 1. Mix Dry Ingredients
with a deep cocoa flavor. In a bowl, whisk together flour,
Serving Size: 1 large loaf cocoa powder, and salt.
Prep Time: 15 minutes 2. Combine Wet Ingredients
Fermentation Time: 8-12 hours In another bowl, mix water,
starter, and brown sugar until
Baking Time: 40-45 minutes
dissolved.
3. Mix the Dough
Nutrition Info (per slice)
Gradually add the dry ingredients
Calories: ~220 to the wet mixture and mix until
Protein: 6g combined.
Carbs: 38g 4. Bulk Fermentation
Fat: 5g Cover and let rise at room
temperature for 6-8 hours,
stretching and folding every 30
Ingredients minutes for the first 2 hours.
3 ½ cups (450g) bread flour 5. Add Chocolate Chips & Fruit
¼ cup (30g) unsweetened cocoa Gently fold in chocolate chips and
powder dried fruit, ensuring even
1 ⅓cups (325g) water distribution.

½ cup (100g) active sourdough 6. Shape the Loaf

starter

38
Shape into a round or oval and 9. Cool & Enjoy
place in a proofing basket. Let the bread cool completely
7. Final Proof before slicing.
Let rise for 1-2 hours or
refrigerate overnight for Variations & Tips
enhanced flavor.
For a more intense chocolate
8. Bake flavor: Add an extra tablespoon of
Preheat oven to 475°F (245°C) cocoa powder.
with a Dutch oven inside. For extra crunch: Mix in chopped
Score the dough and bake covered hazelnuts or almonds.
for 20 minutes, then uncovered For a sweeter loaf: Increase
for another 20-25 minutes. brown sugar to ½ cup.

5. Infused Doughs: Coffee, Matcha, and More

Infusing sourdough with flavors Nutrition Info (per slice)
like coffee or matcha creates a Calories: ~200
unique twist on traditional bread.
These doughs have a slight Protein: 6g
bitterness that balances Carbs: 35g
beautifully with the tang of
Fat: 3g
sourdough.

Ingredients (Base Dough)

Recipe Overview
3 ½ cups (450g) bread flour
A flavorful sourdough infused with
1 ⅓cups (325g) water
coffee, matcha, or other unique
ingredients. ½ cup (100g) active sourdough
starter
Serving Size: 1 large loaf
2 tsp (10g) salt
Prep Time: 15 minutes
Flavor Variations
Fermentation Time: 8-12 hours
Coffee-Infused Sourdough
Baking Time: 40-45 minutes

39
Replace ½ cup water with ½ cup Cover and let rise at room
strong brewed coffee temperature for 6-8 hours,
Add 1 tbsp (12g) sugar for balance stretching and folding every 30
minutes for the first 2 hours.
Matcha Sourdough
5. Shape the Loaf
Add 1 tbsp (6g) matcha powder to
the flour Shape into a round or oval and
place in a proofing basket.
Add 2 tbsp (25g) honey or sugar
for slight sweetness 6. Final Proof

Other Flavor Ideas Let rise for 1-2 hours or

refrigerate overnight.
Turmeric: Add 1 tsp turmeric
powder for a golden-hued loaf 7. Bake

Charcoal: Add 1 tsp activated Preheat oven to 475°F (245°C)

charcoal for a striking black with a Dutch oven inside.
dough Score the dough and bake covered
for 20 minutes, then uncovered
for another 20-25 minutes.
Step-by-Step Instructions
8. Cool & Enjoy
1. Mix Dry Ingredients
Let the bread cool before slicing.
In a bowl, mix flour and salt. If
using matcha, turmeric, or
charcoal, add it now. Variations & Tips
2. Combine Wet Ingredients For a mocha loaf: Add chocolate
In another bowl, mix water (or chips to the coffee-infused
coffee), starter, and any dough.
sweetener. For a stronger matcha flavor:
3. Mix the Dough Increase matcha powder to 1 ½
tbsp.
Gradually add wet ingredients to
dry, mixing until a sticky dough For a spiced turmeric loaf: Add a
forms. pinch of cinnamon and black
pepper.
4. Bulk Fermentation

40
 CHAPTER 7: SOURDOUGH FOR SPECIAL DIETS
1. Gluten-Friendly Sourdough Options
This gluten-friendly sourdough is 1 tbsp psyllium husk (for binding)
made with a blend of gluten-free 1 tsp honey or sugar (optional, for
flours, resulting in a slightly better fermentation)
denser but deliciously tangy loaf.

Step-by-Step Instructions
Recipe Overview
1. Mix the Dough
A gluten-free sourdough bread
In a bowl, mix gluten-free flour,
with a soft interior and crisp
psyllium husk, and salt.
crust.
In another bowl, combine water,
Serving Size: 1 medium loaf
starter, and honey (if using).
Prep Time: 15 minutes
Gradually mix wet ingredients into
Fermentation Time: 12-24 hours dry ingredients.
Baking Time: 45-50 minutes 2. Bulk Fermentation
Cover and let ferment at room
Nutrition Info (per slice) temperature for 12-24 hours.
Calories: ~180 3. Shape the Loaf
Protein: 4g Lightly dust a proofing basket
with gluten-free flour and shape
Carbs: 35g the dough.
Fat: 2g 4. Final Proof
Let rise for 1-2 hours or
Ingredients refrigerate overnight.
2 ½ cups (300g) gluten-free flour 5. Bake
blend Preheat oven to 450°F (230°C)
½ cup (100g) gluten-free with a Dutch oven inside.
sourdough starter Bake covered for 30 minutes, then
1 ⅓cups (325g) water uncovered for 15-20 minutes.
1 ½ tsp salt 6. Cool & Enjoy
Let the bread cool completely For a softer loaf: Increase water
before slicing. slightly and bake at a lower
temperature.

Variations & Tips For extra rise: Add 1 tsp baking

powder.
For a nutty flavor: Add almond or
buckwheat flour.

2. Low-Salt and Low-Sugar Variations

Reducing salt and sugar in Ingredients
sourdough keeps it heart-healthy 3 ½ cups (450g) bread flour
while maintaining great flavor and
texture. 1 ⅓cups (325g) water
½ cup (100g) active sourdough
starter
Recipe Overview ½ tsp salt (or omit entirely for a
A lighter sourdough with minimal no-salt version)
salt and no added sugar.
1 tsp honey (optional)
Serving Size: 1 large loaf
Prep Time: 15 minutes
Step-by-Step Instructions
Fermentation Time: 8-12 hours
1. Mix the Dough
Baking Time: 40-45 minutes
Combine flour and water. Let rest
for 30 minutes.
Nutrition Info (per slice) Add the starter and mix well.
Calories: ~150 2. Bulk Fermentation
Protein: 5g Cover and let rise for 6-8 hours,
Carbs: 30g stretching and folding every 30
minutes.
Fat: 1g
3. Shape the Loaf
Shape into a round and place in a
proofing basket.
42
4. Final Proof
Let rise for 1-2 hours or Variations & Tips
refrigerate overnight. For extra flavor: Add fresh herbs
5. Bake or seeds.
Preheat oven to 475°F (245°C). For a no-salt version: Increase
Bake covered for 20 minutes, then fermentation time for deeper
uncovered for another 20-25 flavor.
minutes. For added crunch: Sprinkle
6. Cool & Enjoy sesame or sunflower seeds on
top.
Let cool before slicing.

3. High-Protein Sourdough for Fitness Enthusiasts

A nutrient-packed sourdough with Fat: 5g
extra protein, perfect for post -
workout meals.
Ingredients
2 cups (250g) bread flour
Recipe Overview 1 ½ cups (200g) whole wheat or
A protein-rich sourdough made spelt flour
with whole grains and seeds.
1 ⅓cups (325g) water
Serving Size: 1 large loaf
½ cup (100g) active sourdough
Prep Time: 15 minutes starter
Fermentation Time: 8-12 hours 2 tsp salt
Baking Time: 40-45 minutes ¼ cup (30g) protein powder (whey
or plant-based)
Nutrition Info (per slice) ¼ cup (50g) chia seeds, flaxseeds,
or hemp seeds
Calories: ~200
Protein: 10g
Step-by-Step Instructions
Carbs: 30g
1. Mix the Dough
43
Combine flours, protein powder, Preheat oven to 475°F (245°C).
and seeds in a bowl. Bake covered for 20 minutes, then
Mix water and starter separately, uncovered for another 20-25
then combine with dry minutes.
ingredients. 6. Cool & Enjoy
2. Bulk Fermentation Let cool before slicing.
Cover and let rise for 6-8 hours,
stretching and folding every 30
minutes. Variations & Tips
3. Shape the Loaf For extra protein: Replace some
water with Greek yogurt.
Shape into a round and place in a
proofing basket. For a nutty taste: Add almond
flour or chopped nuts.
4. Final Proof
For a softer loaf: Increase
Let rise for 1-2 hours or hydration slightly.
refrigerate overnight.
5. Bake

4. Dairy-Free and Vegan Sourdough Alternatives

This recipe keeps sourdough 100% Baking Time: 40-45 minutes
plant-based while maintaining a
soft, airy texture. Perfect for
sandwich loaves, dinner rolls, and Nutrition Info (per slice)
rustic boules. Calories: ~160
Protein: 5g
Recipe Overview Carbs: 32g
A soft, dairy-free sourdough with Fat: 1g
a mild tang and a chewy crust.
Serving Size: 1 large loaf Ingredients
Prep Time: 15 minutes 3 ½ cups (450g) bread flour
Fermentation Time: 8-12 hours 1 ⅓cups (325g) water
44
½ cup (100g) active sourdough Place it in a proofing basket or a
starter well-floured bowl.
2 tsp (10g) salt 4. Final Proof
1 tbsp (15g) olive oil or coconut oil Let the dough rise for 1-2 hours at
(optional, for softness) room temperature, or refrigerate
1 tbsp (15g) maple syrup or agave overnight for enhanced flavor.
(optional, for subtle sweetness) 5. Bake
Preheat the oven to 475°F (245°C)
Step-by-Step Instructions with a Dutch oven inside.

1. Mix the Dough Score the dough, then bake

covered for 20 minutes.
In a large bowl, whisk together the
flour and salt. Remove the lid and bake
uncovered for another 20-25
In another bowl, mix the water, minutes until golden brown.
sourdough starter, oil (if using),
and maple syrup (if using). 6. Cool & Enjoy

Gradually incorporate the wet Allow the bread to cool completely

ingredients into the dry before slicing to retain its
ingredients until a shaggy dough structure.
forms.
2. Bulk Fermentation Variations & Tips
Cover and let the dough rise at ✔ For extra flavor: Replace
room temperature for 6-8 hours. water with dairy-free milk
(almond or oat).
Perform stretch-and-folds every
30 minutes for the first 2 hours to ✔ For a softer texture: Use a
strengthen the dough. mix of bread flour and all-
purpose flour.
3. Shape the Loaf
✔ For a richer loaf: Swap olive
Gently shape the dough into a oil for melted coconut oil.
round or oval loaf.

45
5. Adjusting Sourdough for Different Flour Types
Different flours impact hydration,
texture, and fermentation times.
Here’s how to adapt sourdough
Flour Type Adjustments
recipes for whole wheat, rye, 1. Whole Wheat Sourdough
spelt, and einkorn. ✔ Use 50% whole wheat +
50% bread flour for a better
rise.
Recipe Overview
✔ Increase water to 1 ½ cups
A customizable sourdough recipe (350g) since whole wheat
using different flour types. absorbs more moisture.
Serving Size: 1 large loaf ✔ Fermentation may take
Prep Time: 15 minutes longer due to the denser flour.

Fermentation Time: 8-12 hours

Baking Time: 40-45 minutes 2. Rye Sourdough
✔ Use 25-50% rye flour mixed
with bread flour for better
Nutrition Info (per slice) (varies structure.
by flour type)
✔ Slightly increase hydration—
Calories: ~160-200 rye flour absorbs more water.
Protein: 5-8g ✔ Dough will be stickier and
Carbs: 30-40g less elastic—handle gently.

Fat: 1-3g
3. Spelt Sourdough

Base Ingredients ✔ Use 100% spelt for a softer

texture or 50% spelt + 50%
3 ½ cups (450g) flour (adjust per bread flour for better structure.
variation below)
✔ Reduce hydration slightly—
1 ⅓cups (325g) water (adjust spelt absorbs water differently.
based on flour type) ✔ Be gentle—spelt has lower
½ cup (100g) active sourdough gluten and tears easily.
starter
2 tsp (10g) salt 4. Einkorn Sourdough
46
✔ Use 100% einkorn for a 4. Final Proof
unique, nutty flavor.
Let the dough rise for 1-2 hours at
✔ Reduce water slightly (about room temperature, or refrigerate
300g) since einkorn absorbs overnight for deeper flavor.
less.
5. Bake
✔ Dough will be delicate—
avoid excessive kneading. Preheat oven to 475°F (245°C).
Bake covered for 20 minutes, then
uncovered for another 20-25
Step-by-Step Instructions minutes.
1. Mix the Dough 6. Cool & Enjoy
Combine the chosen flour, water, Allow the bread to cool completely
and sourdough starter in a large before slicing.
bowl.
Stir until well mixed, then let the
dough rest for 30 minutes. Variations & Tips

2. Bulk Fermentation ✔ For a stronger sourdough

tang: Extend fermentation
Cover and let the dough rise for 6- time, especially for rye and
8 hours. whole wheat.
Stretch and fold periodically as ✔ For a milder taste: Blend
needed. different flours.
3. Shape the Loaf ✔ For added nutrition: Mix in
flaxseeds, chia seeds, or
Shape the dough carefully,
sunflower seeds.
especially when working with
gluten-sensitive flours like rye or
einkorn.

47
 CHAPTER 8: SOURDOUGH FOR BUSY PEOPLE
1. One-Bowl, No-Mess Sourdough Recipes
This recipe simplifies the ½ cup (100g) active sourdough
sourdough process into a single starter
bowl—from mixing to 2 tsp (10g) salt
fermentation—reducing cleanup
and making it perfect for
beginners or those short on time. Step-by-Step Instructions
1. Mixing
Recipe Overview In a large mixing bowl, combine
the flour and water until a shaggy
A straightforward, one-bowl
dough forms.
sourdough that develops rich
flavor with minimal effort. Add the sourdough starter and
salt, then mix thoroughly using a
wooden spoon or your hands until
Serving Size: 1 loaf well incorporated.
Prep Time: 10 minutes 2. Bulk Fermentation
Fermentation Time: 8–12 hours Cover the bowl with a damp cloth
(bulk fermentation) or plastic wrap.
Baking Time: 40–45 minutes Let the dough ferment at room
temperature for 8–12 hours.
Nutrition Info (per slice) Optionally, perform 1–2 sets of
stretch-and-folds during the first
Calories: ~160 few hours.
Protein: 5g 3. Shaping & Final Proof
Carbs: 32g Turn the dough onto a lightly
Fat: 1g floured surface, shape it into a
round loaf, and transfer it to a
floured proofing basket or bowl.
Ingredients
Let it rise for 1–2 hours until
3 ½ cups (450g) bread flour noticeably puffy.
1 ⅓cups (325g) water 4. Baking
Preheat the oven to 475°F (245°C) Variations & Tips
with a Dutch oven or baking stone ✔ Mess-Free Tip: Use a
inside. silicone bowl for easier
Score the dough, then bake cleanup.
covered for 20 minutes and ✔ Flavor Boost: Add 1 tbsp
uncovered for another 20–25 olive oil for a softer crumb and
minutes until golden brown. subtle richness.
5. Cooling & Serving ✔ Hydration Adjustment: If the
Allow the bread to cool completely dough feels too dry, add a
before slicing. splash of water during mixing.

2. How to Use Your Fridge for Slow Fermentation

Cold fermentation enhances Carbs: 32g
sourdough’s flavor while allowing Fat: 1g
you to bake on your own
schedule—ideal for busy days.
Ingredients
3 ½ cups (450g) bread flour
Recipe Overview
1 ⅓cups (325g) water
A flexible sourdough method using
overnight cold fermentation for ½ cup (100g) active sourdough
deeper flavor. starter
Serving Size: 1 loaf 2 tsp (10g) salt
Prep Time: 15 minutes
Fermentation Time: 12–24 hours Step-by-Step Instructions
(refrigerated) 1. Mixing & Bulk Fermentation
Baking Time: 40–45 minutes Mix all ingredients as in the one -
bowl method.
Nutrition Info (per slice) Let the dough undergo an initial 1–
2 hours of room-temperature
Calories: ~160
fermentation, with 1–2 stretch-
Protein: 5g and-folds if desired.
49
2. Cold Fermentation uncovered for another 20–25
Cover the bowl tightly and minutes.
refrigerate for 12–24 hours. 5. Cooling & Serving
This slow fermentation enhances Let the bread cool completely
the dough’s complexity and flavor. before slicing.
3. Shaping & Final Proof
Remove the dough from the fridge Variations & Tips
and let it come to room ✔ Flexible Timing: Adjust the
temperature for 1–2 hours. cold fermentation time to fit
Shape the dough and place it in a your schedule—longer for a
floured proofing basket. tangier flavor.
4. Baking ✔ Advance Prep: Mix the
dough at night, bake fresh in
Preheat the oven to 475°F (245°C) the morning.
with a Dutch oven inside.
✔ Dough Texture: Cold
Score the dough, then bake fermentation may make the
covered for 20 minutes and dough more slack—handle
gently when shaping.

3. Weekend Baking: Make-Ahead Strategies

Maximize weekend baking time by Prep Time: 15 minutes
preparing dough ahead of time or Fermentation Time:
freezing loaves for fresh bread
throughout the week. Bulk fermentation: 8–12 hours
Final proof: 1–2 hours (or
overnight in the fridge)
Recipe Overview Baking Time: 40–45 minutes
A make-ahead sourdough method
that fits weekend prep into your
schedule. Nutrition Info (per slice)
Serving Size: 1 large loaf (or Calories: ~160
multiple smaller loaves/rolls) Protein: 5g

50
Carbs: 32g Freeze for up to 1 month.
Fat: 1g When ready to bake, thaw
overnight in the fridge, then let it
come to room temperature for 1–2
Ingredients hours before baking.
3 ½ cups (450g) bread flour 4. Baking
1 ⅓cups (325g) water Preheat the oven to 475°F (245°C)
½ cup (100g) active sourdough with a Dutch oven.
starter Score the dough, then bake
2 tsp (10g) salt covered for 20 minutes and
uncovered for 20–25 minutes.
5. Cooling & Serving
Step-by-Step Instructions
Allow the bread to cool completely
1. Mix & Bulk Fermentation
before slicing.
Combine all ingredients as in the
one-bowl method.
Variations & Tips
Let the dough ferment for 8–12
hours at room temperature. ✔ Versatility: Shape dough
into rolls, baguettes, or loaves
2. Shaping & Storage – Option 1:
to suit your weekly needs.
Refrigeration
✔ Make-Ahead Advantage:
Shape the dough and place it in a Prepare dough on the
proofing basket. weekend for fresh bread all
Cover and refrigerate overnight, week.
then bake fresh the next day. ✔ Storage Tip: If refrigerating,
3. Shaping & Storage – Option 2: ensure the dough is well-
Freezing covered to prevent a crust
from forming.
After bulk fermentation, shape
the dough and place it in freezer-
safe bags or wrap it tightly.

51
4. How to Freeze and Store Sourdough Bread
Proper storage keeps sourdough 2. Storing in the Freezer (Long -
fresh, preserving its signature Term Use)
texture and flavor. Whether you Option 1: Freezing Whole Loaves
need short-term storage or long-
term freezing, these methods 1. Cool the loaf completely before
ensure your bread stays delicious. freezing.
2. Wrap tightly in plastic wrap,
then wrap again in aluminum foil
Storage Overview or place in a reusable freezer bag.
Different storage methods 3. Label with the date and freeze
depending on how long you want for up to 3 months.
to keep your bread fresh.
4. To use: Thaw at room
Serving Size: 1 loaf temperature for a few hours, or
Prep Time: 5 minutes refresh in a 350°F (175°C) oven for
10–15 minutes to restore the
Storage Options: crust.
Room Temperature: 2–3 days
Refrigeration: (Not recommended Option 2: Freezing Slices for Easy
for whole loaves) 5–7 days Use
Freezing: Up to 3 months 1. Slice the bread before freezing
for quick, individual portions.
Best Storage Methods for Freshness 2. Place parchment paper between
slices to prevent sticking.
1. Storing at Room Temperature
(Short-Term Use) 3. Store in a freezer-safe bag and
remove slices as needed.
✔ Wrap the bread in a clean
kitchen towel or place it in a 4. Toast or warm slices straight
bread box to maintain from the freezer—no thawing
freshness. required!
✔ Avoid plastic bags, as they
trap moisture and soften the
Tips for Best Results
crust.
✔ Never store sourdough in
the fridge—it dries out faster.

52
✔ Reviving frozen bread: If the ✔ For extra flavor, toast frozen
crust softens, sprinkle with slices instead of microwaving.
water and warm in the oven.

5. Meal Prep with Sourdough: Beyond the Loaf

Sourdough isn’t just for slicing! 1. Sourdough Croutons (for Salads
Transform leftover bread into & Soups)
meal-prep-friendly dishes for Ingredients
breakfast, lunch, and dinner.
4 slices of stale sourdough, cut
into cubes
Recipe Overview 2 tbsp olive oil or melted butter
Three easy ways to use sourdough ½ tsp salt
beyond the loaf: croutons, French
½ tsp garlic powder
toast, and homemade
breadcrumbs. ½ tsp dried herbs (like oregano or
rosemary)
Serving Size: Varies per recipe
Prep Time: 5–10 minutes
Instructions
Cooking Time: 10–15 minutes
1. Preheat oven to 375°F (190°C).
2. Toss sourdough cubes with
Nutrition Info (per serving) (varies
olive oil and seasonings.
by recipe)
3. Spread on a baking sheet and
Calories: ~150–250
bake for 10–12 minutes, flipping
Protein: 5–8g halfway.
Carbs: 25–35g 4. Cool and store in an airtight
Fat: 2–10g container for up to 2 weeks.

53
2. Sourdough French Toast 3. Homemade Sourdough
(Perfect for Meal Prepping) Breadcrumbs
Ingredients Ingredients
4 slices of sourdough 3–4 slices of sourdough, dried or
2 eggs toasted

½ cup (120ml) milk (or dairy -free ½ tsp salt

alternative) ½ tsp garlic powder (optional)
1 tsp cinnamon ½ tsp Italian herbs (optional)
1 tsp vanilla extract
1 tbsp butter for cooking Instructions
1. Tear or cut sourdough into
Instructions pieces and dry in the oven at
300°F (150°C) for 10 minutes.
1. In a bowl, whisk together eggs,
milk, cinnamon, and vanilla. 2. Blend or pulse in a food
processor until fine.
2. Heat a pan with butter over
medium heat. 3. Store in an airtight container
for up to 1 month.
3. Dip each sourdough slice in the
mixture and cook for 2–3 minutes
per side. Meal Prep Tips & Variations
4. Serve immediately, or freeze ✔ For extra crunch: Add grated
individual slices for meal prep. Parmesan to croutons or
breadcrumbs.
✔ Meal Prep Tip: Freeze slices
in a single layer, then transfer ✔ For make-ahead breakfasts:
to a freezer bag. Prep and freeze sourdough
French toast for easy
✔ Reheating: Use a toaster or
mornings.
oven for best results.
✔ For a gourmet touch: Use
sourdough croutons on creamy
soups or fresh salads.

54
 CHAPTER 9: TROUBLESHOOTING & FAQS
1. My Dough is Too Sticky! How to Fix It
Sticky dough is a common 2. Strengthening the Dough (If It’s
challenge, especially with high - Underdeveloped)
hydration sourdough. The key is ✔ Perform additional stretch-
determining whether the dough is and-folds during bulk
too wet or just needs proper fermentation to build gluten.
handling.
✔ Avoid over-mixing or over-
kneading, which can break
Common Causes of Sticky Dough down the dough structure.
✔ Too much water in the
recipe 3. Using Flour to Prevent Sticking
✔ Insufficient gluten (Without Drying Out the Dough)
development ✔ Lightly flour your hands and
✔ Overproofing or under- work surface when handling
mixing dough.
✔ High humidity in the ✔ Use wet hands instead of
environment dry hands when stretching and
shaping sticky dough.
✔ If dough sticks to the bowl,
How to Fix Sticky Dough use a bench scraper instead of
1. Adjusting Hydration (If the pulling it by hand.
Dough is Too Wet)
✔ If your dough feels 4. Cold Fermentation for Easier
unmanageable, reduce the Handling
water slightly in your next
bake. ✔ Refrigerating the dough
during the final proof firms it
✔ Try using 5–10% less water up, making shaping easier.
and adjust as needed.

Bonus Tip:
✔ If your dough is sticky but
holds its shape, it’s likely a
high-hydration dough—try basket) to support it while
using a banneton (proofing rising.

2. Why Didn’t My Bread Rise? Common Causes

There’s nothing more frustrating 3. Overproofing or Underproofing
than spending time on sourdough ✔ Underproofed dough: If the
only to end up with a dense, flat dough hasn’t fermented long
loaf. Here’s why it happens and enough, it won’t rise properly.
how to fix it.
✔ Overproofed dough: If the
dough ferments too long, it will
collapse in the oven.
Common Reasons for Poor Rise &
How to Fix Them Fix: Follow proofing guidelines
and perform the poke test before
1. Weak or Inactive Starter baking:
✔ If your sourdough starter ✔ If the dough springs back
isn’t strong, your dough won’t slowly, it’s ready to bake.
rise properly.
Fix: Feed your starter
consistently for a few days before 4. Too Much or Too Little Water in
baking. It should double in size the Dough
within 4–6 hours after feeding. ✔ Too much water weakens
gluten structure, causing the
dough to spread instead of
2. Too Cold of an Environment rise.
✔ Yeast and bacteria in your ✔ Too little water makes the
starter work slower in cold dough dense and unable to
temperatures. expand.
Fix: Keep your dough at 75–78°F Fix: Adjust hydration levels to
(24–26°C) during fermentation. If match your flour type and
your kitchen is cold, proof dough environment.
in the oven with the light on.

56
5. Not Enough Stretch-and-Folds Bonus Tip:
✔ Without sufficient gluten ✔ If your dough isn’t rising
development, the dough won’t well, bake it in a Dutch oven—
hold gas, leading to poor rise. this traps steam, encouraging
better oven spring.
Fix: Perform 3–4 sets of stretch-
and-folds during bulk
fermentation.

3. Avoiding Over-Proofing and Under-Proofing

Proofing is one of the most Signs of Over-Proofed Dough
critical steps in sourdough ✔ Dough has expanded too
baking. Knowing when to stop much and looks deflated
proofing is tricky, but a few
✔ It feels weak and sticky
simple tests can help.
when handled
✔ It doesn’t spring back when
Signs of Under-Proofed Dough pressed
✔ Dough feels dense and tight
✔ It doesn’t expand much Fixing Over-Proofing
during bulk fermentation
✔ If slightly over-proofed,
✔ Springs back too quickly refrigerate before baking to
when pressed firm it up.
✔ If very over-proofed,
Fixing Under-Proofing reshape it gently and let it rise
again for a shorter time.
✔ Let the dough rise longer in
a warm place. ✔ Next time, reduce proofing
time or use cooler
✔ If it still feels tight, extend temperatures.
fermentation time.
✔ Perform the windowpane
test to check gluten Bonus Tip: The Poke Test
development. ✔ If the dough springs back
quickly, it’s under-proofed.

57
✔ If it springs back slowly, it’s ✔ If it doesn’t spring back, it’s
ready to bake. over-proofed.

4. Understanding Oven Spring and How to Improve It

Oven spring refers to the rapid 100g (½ cup) active sourdough
rise of dough during the first few starter
minutes of baking. As the heat 10g (2 tsp) salt
causes gases in the dough to
expand, the bread lifts before the
crust sets. Achieving good oven Step-by-Step Instructions
spring is key to creating a light,
1. Mix the Dough – In a large bowl,
airy loaf with an appealing shape
combine the flour, water, and
and texture.
sourdough starter. Mix until just
incorporated, then cover and let it
rest for 30 minutes.
Recipe: Classic Sourdough Bread
2. Add Salt – Sprinkle the salt over
Serving Size: 1 large loaf (8–10
the dough and knead gently until
slices)
fully combined.
Prep Time: 12–24 hours (including
3. Bulk Fermentation – Allow the
fermentation)
dough to rise at room temperature
Cooking Time: 40–50 minutes for 4–6 hours, performing stretch -
and-folds every 30 minutes.
Nutrition Info (per slice): 4. Shape the Dough – Form the
dough into a ball and place it in a
Calories: ~120 floured proofing basket.
Carbohydrates: 25g 5. Final Proofing – Let the dough
Protein: 4g rise for 2–4 hours at room
Fat: 0.5g temperature or overnight in the
fridge.
6. Preheat the Oven – Heat the
Ingredients oven to 475°F (245°C) with a
500g (4 cups) bread flour Dutch oven inside.
350g (1½ cups) water
58
7. Score and Bake – Turn the Score the Dough Correctly – Deep
dough onto parchment paper, cuts help guide expansion and
score the top, and bake covered prevent uncontrolled crack ing.
for 20 minutes. Remove the lid Ferment Properly – Slightly
and bake for another 20–25 underproofed dough has more
minutes until golden brown. potential for oven spring than
overproofed dough.
How to Improve Oven Spring
Use High-Protein Flour – A strong Variations and Tips
gluten network helps trap gases Substitute 10% of the flour with
for better rise. whole wheat for added flavor.
Steam the Oven – Moisture keeps Adjust hydration based on flour
the crust soft, allowing the dough type—higher hydration can lead to
to expand fully. a more open crumb.
Preheat the Baking Surface – A Bake with the lid on for the first
hot baking stone or Dutch oven half of baking to trap steam, then
ensures immediate lift. remove it for a crisp crust.

5. Storing, Refreshing, and Reviving Your Sourdough Starter

A well-maintained sourdough Fermentation Time: 4–8 hours
starter is essential for strong
fermentation and consistently
great bread. Proper storage and Ingredients
regular feedings keep it active, 50g (¼ cup) dormant sourdough
bubbly, and ready to bake. starter
100g (½ cup) water
Recipe: Reviving a Dormant 100g (¾ cup) bread flour
Sourdough Starter
Serving Size: Enough for one loaf Step-by-Step Instructions
or continued use 1. Bring to Room Temperature – If
Prep Time: 24 hours stored in the fridge, let the

59
starter sit at room temperature In the Fridge: Feed weekly if you
for about an hour. bake occasionally.
2. Discard and Feed – Remove half Long-Term Storage: Dry the
of the starter, then add fresh starter into flakes and store in an
flour and water. Mix well. airtight container.
3. Let It Ferment – Allow the
starter to sit at room temperature Tips for Maintaining a Healthy
for 4–8 hours until bubbly and Starter
active.
Use filtered or dechlorinated
4. Repeat if Necessary – If the water to avoid harming wild yeast.
starter isn’t doubling in size,
repeat the feeding process once If your starter develops a dark
or twice more. liquid ("hooch"), stir it back in or
discard it before feeding.
Keep a small amount of dried
How to Store Your Starter starter as a backup in case of
At Room Temperature: Feed daily accidental neglect.
if you bake often.

60
CHAPTER 10: TAKE YOUR SKILLS TO THE NEXT LEVEL
1. Experimenting with Long Fermentations for More Flavor
ong fermentation enhances sourdough’s depth of flavor by allowing

L wild yeast and bacteria to develop complex acids and aromas. This
slow process also improves digestibility and nutrient availability,
making for a more flavorful and nutritious loaf.

Recipe: 48-Hour Fermented Step-by-Step Instructions

Sourdough 1. Mix the Dough – In a bowl,
combine flour, water, and
Serving Size: 1 large loaf (8–10
sourdough starter. Mix until just
slices)
combined, then let rest for 30
Prep Time: 48 hours (including minutes.
fermentation)
2. Add Salt – Sprinkle the salt over
Cooking Time: 40–50 minutes the dough and mix thoroughly.
3. Bulk Fermentation (24 Hours,
Nutrition Info (per slice): Cold) – Transfer the dough to a
covered container and refrigerate
Calories: ~120
for 24 hours.
Carbohydrates: 25g
4. Stretch and Fold – Every 6–8
Protein: 4g hours, perform a stretch and fold
Fat: 0.5g to strengthen gluten.
5. Shape and Final Proof (12–24
Hours, Cold) – Shape the dough
Ingredients and place it in a floured proofing
500g (4 cups) bread flour basket. Refrigerate for another
350g (1½ cups) water 12–24 hours.

100g (½ cup) active sourdough 6. Preheat and Bake – Preheat the

starter oven to 475°F (245°C) with a
Dutch oven inside. Bake for 20
10g (2 tsp) salt minutes covered, then remove the
lid and bake for another 20–25
minutes.
 Increase hydration for a more
Variations and Tips open crumb.

Substitute 10% of the flour with Experiment with rye flour for a
whole wheat for deeper flavor. tangier loaf.

2. How to Create Your Own Signature Sourdough Recipe

Developing a personal sourdough 350g (1½ cups) water
recipe allows you to customize 100g (½ cup) sourdough starter
flavor, texture, and crust. By
adjusting hydration, flour blends, 10g (2 tsp) salt
and fermentation times, you can
create a loaf that’s uniquely
Step-by-Step Instructions
yours.
1. Choose Your Flour Blend –
Experiment with whole wheat, rye,
Recipe: Customizable Sourdough or einkorn for unique flavors.
Base 2. Adjust Hydration – Start with
Serving Size: 1 large loaf 70% hydration and increase for a
more open crumb.
Prep Time: 12–24 hours
3. Select Fermentation Time –
Cooking Time: 40–50 minutes Cold-proofing enhances flavor and
texture.
Nutrition Info (per slice): 4. Try Different Baking Methods –
Use a Dutch oven, baking stone, or
Calories: ~120
steam to alter crust texture.
Carbohydrates: 25g
Protein: 4g
Variations and Tips
Fat: 0.5g
Add seeds, herbs, or roasted
garlic for unique flavors.
Ingredients Adjust fermentation times to
500g (4 cups) flour (blend of control sourness—longer proofing
choice) results in tangier bread.

62
Experiment with different shaping
techniques for varied loaf
appearances.

3. Using Specialty Flours for Unique Results

Specialty flours such as rye, spelt, 10g (2 tsp) salt
and einkorn add distinct flavors,
textures, and nutritional benefits
to sourdough. Each type behaves Step-by-Step Instructions
differently in fermentation, 1. Mix the Dough – Combine flours,
requiring slight adjustments to water, and starter in a bowl. Let
hydration and technique. rest for 30 minutes.
2. Add Salt – Mix in salt and knead
lightly.
Recipe: Rustic Rye Sourdough
3. Bulk Fermentation – Allow the
Serving Size: 1 large loaf
dough to rise for 4–6 hours,
Prep Time: 12–24 hours stretching and folding every 30
Cooking Time: 40–50 minutes minutes.
4. Shape and Proof – Shape the
dough and proof for 2–4 hours at
Nutrition Info (per slice): room temperature or overnight in
Calories: ~130 the fridge.
Carbohydrates: 26g 5. Bake – Preheat the oven to
Protein: 5g 475°F (245°C). Bake in a Dutch
oven for 20 minutes covered, then
Fat: 0.5g uncover and bake for another 20–
25 minutes.
Ingredients
400g (3¼ cups) bread flour Variations and Tips
100g (¾ cup) rye flour Use spelt flour for a nuttier taste
350g (1½ cups) water and softer texture.

100g (½ cup) sourdough starter

63
Try einkorn flour for a subtly Increase hydration when using
sweet, rich flavor. whole grain flours, as they absorb
more water.

4. Advanced Shaping and Scoring Techniques

Mastering shaping and scoring 350g (1½ cups) water
techniques elevates your 100g (½ cup) active sourdough
sourdough from a basic loaf to an starter
artisan masterpiece. Proper
shaping creates structure and 10g (2 tsp) salt
enhances oven spring, while
scoring directs expansion and
Step-by-Step Instructions
adds decorative flair.
1. Mix and Autolyse – Combine
flour and water. Let rest for 30
Recipe: Artisan Sourdough Loaf with minutes before adding the starter
Decorative Scoring and salt.

Serving Size: 1 large loaf (8–10 2. Bulk Fermentation – Let the

slices) dough rise for 4–6 hours,
performing stretch-and-folds
Prep Time: 12–24 hours (including every 30 minutes.
fermentation)
3. Pre-Shaping – Lightly shape the
Cooking Time: 40–50 minutes dough into a round (boule) or oval
(batard), then let it rest for 20 –30
minutes.
Nutrition Info (per slice):
4. Final Shaping
Calories: ~120
Batard (Oval): Fold the sides
Carbohydrates: 25g
inward, then roll tightly to create
Protein: 4g tension.
Fat: 0.5g Boule (Round): Use a circular
motion to build surface tension.
Ingredients
500g (4 cups) bread flour
64
5. Cold Proofing – Refrigerate the 7. Bake – Preheat the oven to
shaped dough for 12–24 hours to 475°F (245°C) with a Dutch oven
enhance flavor and structure. inside. Bake for 20 minutes
6. Scoring – Use a lame (razor covered, then 20–25 minutes
blade) to create controlled cuts. uncovered for a crisp crust.
Popular styles include:
Simple Slash – A single deep cut Variations and Tips
for high oven spring. Use stencils and flour dusting to
Wheat Stalk – Multiple angled cuts create intricate designs.
for a decorative effect. Chill the dough before scoring for
Leaf or Heart Patterns – Artistic cleaner cuts.
shallow cuts for aesthetic appeal. Adjust blade angle—steep cuts
create raised, ear-like ridges.

5. Entering the Communities and Sharing Your Bakes

Sourdough is more than just Carbohydrates: 25g
baking—it’s a shared experience. Protein: 4g
Engaging with the sourdough
community can provide Fat: 0.5g
inspiration, helpful tips, and
feedback to refine your skills.
Ingredients
500g (4 cups) bread flour
Recipe: Classic Community-Shared 350g (1½ cups) water
Sourdough 100g (½ cup) sourdough starter
Serving Size: 1 large loaf 10g (2 tsp) salt
Prep Time: 12–24 hours
Cooking Time: 40–50 minutes Step-by-Step Instructions
1. Prepare the Dough – Mix flour,
Nutrition Info (per slice): water, and starter. Let it rest for
Calories: ~120 30 minutes before adding salt.

65
2. Fermentation and Stretch -Folds Swap Starters – Exchange
– Allow the dough to rise for 4–6 sourdough starters with fellow
hours, performing folds every 30 bakers to experiment with unique
minutes. flavors.
3. Shaping and Proofing – Shape Enter Baking Challenges – Many
into a boule or batard and online groups host themed
refrigerate overnight for sourdough competitions.
enhanced flavor.
4. Scoring and Baking – Score Variations and Tips
creatively, then bake at 475°F
(245°C) in a Dutch oven. Share progress photos and
request feedback to improve.
Collaborate with others to develop
How to Share Your Bakes new recipes.
Join Online Groups – Engage with Host a local sourdough swap
sourdough communities on event to connect with fellow
Facebook, Instagram, and Reddit. bakers.
Start a Baking Blog – Share
recipes, techniques, and personal
experiences.

66
 CONCLUSION & FINAL THOUGHTS
Sourdough baking is a journey of patience, skill, and creativity. Whether
you're fine-tuning fermentation, perfecting your sha ping and scoring, or
engaging with the sourdough community, each loaf presents an
opportunity for growth. With practice, your bread will not only improve
in flavor and texture but also reflect your unique style as a baker.

Final Tips for Long-Term Sourdough Success

1. Maintain a Healthy Starter – Feed it consistently and store it properly
to keep it strong.
2. Master Fermentation Control – Experiment with proofing times and
temperatures to achieve the best flavor.
3. Adjust Hydration Levels – Higher hydration creates an airy crumb,
while lower hydration results in a denser loaf.
4. Refine Your Shaping & Scoring – Proper tension and technique
significantly impact the final bake.
5. Invest in the Right Tools – A Dutch oven or baking stone enhances
crust development and oven spring.
6. Engage with the Baking Community – Learn from fellow bakers, share
your progress, and exchange tips.
7. Stay Patient and Keep Experimenting – Sourdough is an evolving
craft; each bake teaches you something new.

Where to Find More Inspiration and Recipes

Looking for fresh ideas and techniques? Consider these resources:
Online Communities – Join Facebook groups, Instagram pages, or
Reddit’s r/Sourdough to connect with fellow bakers.
Baking Blogs & Websites – Check out The Perfect Loaf, King Arthur
Baking, and The Sourdough Journey for expert tips and recipes.
67
Cookbooks – Explore Flour Water Salt Yeast by Ken Forkish or Tartine
Bread by Chad Robertson for in-depth guidance.

The Joy of Sharing Your Sourdough Creations

Baking is even more rewarding when shared! Surprise a friend with a
homemade loaf, swap starters with fellow bakers, or host a baking night
with family. Document your progress, share photos, and inspire others
to embark on their own sourdough journey.

Resources for Further Learning

YouTube Channels – Watch tutorials from professional bakers to refine
your technique.
Workshops & Classes – Participate in local or online sourdough classes
to deepen your skills.
The Science of Baking – Explore fermentation, flour properti es, and
baking chemistry to enhance your understanding.

Thank You and Happy Baking!

Sourdough is more than just bread —it’s a tradition, a passion, and a way
to connect with others. Whether you're a beginner or a seasoned baker,
keep learning, keep baking, and most importantly, enjoy the process.

68