Baking sourdough bread and need to troubleshoot your loaf? Questions about timing or how to store it? We’re here to help!
Baking sourdough bread and got questions? You’ve taken on a satisfying yet complex task of shaping and baking gluten. While we wish it was as straightforward as mac and cheese, sourdough bread has a lot of variability due to the science of the starter. It takes a bit of practice and troubleshooting to make great sourdough bread under the varying environmental conditions of your kitchen. Got questions? We’ve got answers. Head to our sourdough bread FAQ below.
Before we start: here are all of our sourdough bread resources:
Sourdough bread FAQ
We’re working on some new recipes! But for now, our best advice is giving it to a friend. There’s only so much sourdough you need in your life!! :)
We provided the framework that is easiest for us! We recommend trying our timing once, and learning how the dough behaves. After that you can adjust the timing to fit your lifestyle and rise times.
We created this recipe to have a medium-sized crumb. To get holes in the bread like you see in our picture, make sure you are very gently during the folding and shaping steps so that you don’t press out the air.
If you are using a different brand of flour (we use King Arthur) then you may need to increase the bread flour a little bit! Otherwise, just keep practicing your folding technique so that the dough can build strength.
We love this chart from Serious Eats on determining if your bread has over proofed or under proofed. Over proofed bread has a more dense crumb, while under proofed bread will have large holes around the edges.
We keep the bread wrapped in a clean dish towel on the counter for up to 2 days. Otherwise, you can freeze until using it!
You can! However, the extra proofing allows time for the sourdough flavor to develop.
Yes! We prefer the oval shape for slicing, but any banneton will work!
Yes! The gluten is the magic that makes sourdough happen.