Feed and Assess Starter
20 minutesCheck starter rise, aroma, and activity; calculate feeding ratio for bake day.
Beginner2-3 days
Sourdough Bread Basics
Complete guide for sourdough bread basics — step-by-step workflow, tools, checklist, and expert tips to get started.
home bakerssourdough beginners
Workflow
Mix Dough with Baker's Percentages
45 minutesScale flour, water, salt, and levain using baker's percentages for consistent crumb.
Bulk Ferment and Fold
4-6 hoursMonitor dough temperature; adjust proofing time based on ambient temp.
Shape and Final Proof
1 hour activePre-shape, bench rest 20 min, final shape into banneton.
Bake with Steam
1 hourPreheat Dutch oven to 500°F; bake covered 20 min then uncovered until 208°F internal.
Tools Used
- Sourdough Starter Feeding Ratio CalculatorPrimary
Calculate starter feed ratios for peak activity at mix time.
- Dough Hydration CalculatorPrimary
Set target hydration for desired crumb structure.
- Baker's Percentage CalculatorSupporting
Scale recipe ingredients by total flour weight.
- Proofing Time by Temperature CalculatorSupporting
Adjust bulk and final proof duration to dough temp.
- Bread Scoring Depth CalculatorReference
Determine scoring depth for oven spring control.
Checklist
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Starter
Prep
Fermentation
Bake
Finish
Review
Reference Materials
Sourdough Hydration GuideTable
Key benchmarks for sourdough bread basics.
| Style | Hydration % | Handling |
|---|---|---|
| Sandwich loaf | 65-68% | Easy |
| Country boule | 72-78% | Moderate |
| Ciabatta | 80%+ | Advanced |
Baker's PercentageFormula
Ingredient weight = (percentage ÷ 100) × total flour weight
Safe Internal TempStandard
Fully baked lean bread reaches 205-210°F internal temperature.
Use a Scale
Volume measurements fail in bread baking — grams give repeatable results every batch.
Watch Dough Not Clock
Proofing time varies with kitchen temperature — use visual cues over fixed timers.
Don't Skip the Steam
Without steam, crust sets too fast and limits oven spring.
Buy Bread Flour in Bulk
25 lb bags cut per-loaf flour cost 40% vs small retail bags.
Safety Notes
- Dutch ovens and baking stones exceed 450°F — use long oven mitts and keep children away.
- Clean scoring lame blades carefully — they are sharper than they look.