Sourdough Master Guide
A comprehensive 6-stage framework to mastering open crumb and artisan crusts. Updated for Winter 2024.
Created by Sarah Ait dahan - Sweety's Bakery
The Science
You are capturing wild yeast and lactobacillus bacteria from the environment and the flour itself. The yeast provides the rise (CO2), while the bacteria provides the complex sour flavor (lactic and acetic acid).
The 7-Day Protocol
- 1Day 1: Initial Mix50g Whole Wheat Flour + 50g Water. Mix in a clean jar, cover loosely, and leave for 24 hours at room temp (70°F-75°F).
- 2Day 2: The First FeedYou may see bubbles (often bad activity). Discard half (50g). Add 50g White Flour + 50g Water. Mix well.
- 3+Days 3-7: StabilizationRepeat the discard and feed daily. By Day 7, it should double in size within 4-6 hours of feeding and smell like ripe fruit or yogurt.
Why Autolyse?
Mixing flour and water (no salt/starter) allows protease enzymes to break down connections, making the dough extensible (stretchy) before we build elasticity.
When to Add Salt?
Salt tightens gluten and inhibits yeast. We add it 30 mins *after* the initial mix to ensure the yeast gets a head start.
The Rubaud Method
For wet doughs (75%+ hydration), standard kneading fails. Use the Rubaud method:
- Cup your hand like a scoop.
- Dive under the dough in the center.
- Lift the dough and stretch it upwards.
- Slap it against the bowl wall and let it fall.
- Repeat rapidly for 5-8 minutes until smooth.
Video Tutorial
This is 90% of the bread's success. Under-proofed = gummy. Over-proofed = flat.
The "Stretch & Fold" Technique
Perform these every 30 minutes for the first 2 hours (4 sets total).
Poke the dough 1/2 inch deep. If it springs back instantly, it needs more time. If it springs back slowly and leaves a small indent, it's ready. If it collapses, it's over-proofed.
Video Tutorial
Shaping isn't just aesthetic. It creates a "skin" on the dough that forces it to rise UP instead of OUT in the oven.
Key Movements
- The Pre-Shape: Roughly shape into a ball. Let rest on the bench for 20 mins uncovered. This relaxes the gluten.
- The Stitch: Fold sides into the middle like a shoelace to create a tight structural spine.
- The Roll: Roll it up tight (like a sleeping bag) and pinch the ends.
Video Tutorial
Why Cold?
Yeast slows down at 4°C, but lactobacillus (bacteria) keeps working. This creates that tangy sourdough flavor without over-proofing the dough. It also firms up the dough, making it much easier to score.
Scoring Tips
Use a razor blade (lame). Hold it at a 45° angle to create an "ear". Determine your score depth—too shallow and it won't open; too deep and it collapses.
Video Tutorial
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