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Sourdough Baking

Sourdough Baking

Min number of participants 1
Age 10+ yrs.
Safety support by adult Recommended
Min duration 2 h
Cost None (Free)
Environment Indoor

Cultivate a live starter culture, mix, ferment, shape, and bake crusty loaves with only flour, water, and salt — sourdough baking is part science, part ritual, rewarding attentive practice with bread that has complex flavour and satisfying structure.

The Essentials

Steps

  • Feed your starter with equal parts flour and water 8 to 12 hours before baking, until it's active and bubbly.
  • Mix flour, water, and salt with the active starter to form a shaggy dough, then rest it briefly.
  • Stretch and fold the dough every 30 minutes over a few hours to build strength.
  • Let the dough bulk ferment at room temperature until it visibly rises and puffs up.
  • Shape the dough into a tight round, then let it proof, often overnight in the fridge.
  • Score the top and bake in a very hot, preheated Dutch oven or on a baking stone.

Tips

  • Keep your starter at a consistent temperature so it ferments predictably.
  • Use a kitchen scale instead of cups for accurate flour and water ratios.
  • Don't rush the bulk fermentation — a properly risen dough is easier to shape and bakes better.
  • Steam in the oven during the first few minutes helps the crust develop a nice crackle.
  • Save discarded starter for pancakes or crackers instead of throwing it away.
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