The Sacred Texts: FAQ

"Knowledge is the first ingredient in every loaf."

The Chapters

What is a sourdough starter?

A sourdough starter is a living culture of flour and water containing naturally occurring yeasts and lactic acid bacteria. Those microorganisms ferment flour and create the gas that makes sourdough rise.

Is sourdough starter actually alive?

Yes. It contains living microorganisms that feed on carbohydrates in flour and produce carbon dioxide, acids and flavour compounds.

What does sourdough starter do?

It performs the job commercial baker's yeast would normally do, while also contributing acidity, aroma and the characteristic flavour of sourdough.

How do I know if my starter is active?

Look for bubbles, a clear increase in volume and a predictable rise after feeding. A healthy starter should become visibly aerated and usually rise strongly before eventually falling again.

Does my starter have to double?

No. Doubling is a useful benchmark, not a law. Flour type, hydration, jar shape and temperature can all change how dramatic the rise looks.

How quickly should sourdough starter double?

A strong starter in a comfortably warm room often doubles within roughly 4 to 8 hours after feeding. Cooler temperatures and larger feeds can make it take longer.

What does a healthy sourdough starter look like?

It should look bubbly and aerated, with activity throughout the jar rather than just a few bubbles on top. Near its peak, the surface may look domed before flattening and falling.

What should sourdough starter smell like?

Healthy starter can smell fruity, yoghurty, beery, vinegary or mildly cheesy depending on where it is in the feeding cycle. The smell should be fermented rather than rotten.

Why does my starter smell different every day?

Because the balance of yeast, bacteria, acids and alcohol changes as the starter moves from freshly fed to hungry.

Is every sourdough starter different?

Yes. Flour, temperature, hydration, feeding routine and the established microbial culture all influence how a starter behaves.

Does the age of a sourdough starter matter?

Age does not automatically make a starter stronger, but an old established starter has the advantage of being mature, stable and proven rather than newly created.

Can a sourdough starter die?

It can, but mature starters are remarkably resilient. Neglect usually makes them weak and hungry long before it kills them.

Why do people name their sourdough starters?

Because once you start arranging your day around feeding a jar of fermenting flour, giving it a name somehow feels perfectly reasonable.

How do I feed a sourdough starter?

Keep a small amount of starter, then add fresh flour and water. For example, 20g starter + 20g water + 20g flour is a 1:1:1 feed.

What does 1:1:1 mean in sourdough?

It means equal weights of starter, flour and water. For example, 25g starter, 25g water and 25g flour.

What does 1:2:2 mean?

It means one part starter, two parts water and two parts flour. So 20g starter would be fed 40g water and 40g flour.

What does 1:5:5 mean?

It means one part starter to five parts water and five parts flour. A 10g starter would receive 50g water and 50g flour.

Why would I use a larger feeding ratio?

A larger feed gives the culture more food and usually makes it take longer to peak. That can be useful overnight or in a warm kitchen.

How often should I feed sourdough starter?

At room temperature, usually once or twice a day depending on temperature and feeding ratio. In the fridge, it can normally go much longer between feeds.

Do I have to feed my starter every day?

No. If you are not baking frequently, refrigeration removes the need for constant daily feeding.

Should I feed my starter once or twice a day?

Feed according to how quickly it consumes its food. If it peaks and collapses very quickly, a larger feed can be more useful than simply feeding more often.

How much starter should I keep?

Far less than most beginners expect. Keeping 10 to 30g between bakes is enough for many home bakers and dramatically reduces flour waste.

Do I need to discard starter every time I feed it?

You need to control the amount of old starter so the feeding ratio stays sensible, but that does not mean binning huge quantities. Maintaining a small starter keeps waste tiny.

Should I add the water or flour first?

Either works. Adding water first can make it easier to loosen the existing starter before mixing in the flour.

Should I mix starter thoroughly after feeding?

Yes. Mix until there are no obvious dry pockets of flour. You do not need to beat air into it.

Can I overfeed a sourdough starter?

A strong established starter handles large feeds well, but repeatedly giving a weak starter huge feeds before it has fermented can dilute the culture and make recovery slower.

What flour should I use for feeding?

Strong white bread flour is a simple, reliable choice. Wholemeal or rye can be useful when you want a more vigorous feed, but they are not essential.

Do I need strong white bread flour for starter?

No. Starter itself does not require high-protein flour in the same way bread dough benefits from strong gluten. Plain flour can maintain a culture successfully too.

Can I feed sourdough starter with plain flour?

Yes. Plain flour can maintain an established starter perfectly well.

Can I feed sourdough starter with wholemeal flour?

Absolutely. Wholemeal flour often produces very lively fermentation because more of the grain is present.

Can I feed sourdough starter with rye flour?

Yes. Rye is excellent for starter and is often used to wake up a sluggish culture.

Why does rye make starter more active?

Wholegrain rye provides plenty of accessible nutrients and minerals for fermentation, so activity can become much more obvious.

Can I change the flour I feed my starter?

Yes. You can change flour without gradually transitioning, although the starter may look or behave slightly differently while it adjusts.

Can I use supermarket flour?

Yes. Your starter does not care whether its flour came from an artisan mill or aisle nine of Tesco.

Does flour need to be organic?

No. Organic flour can be excellent, but non-organic flour can work just as well.

Is organic flour better for sourdough starter?

Not inherently. Flour type, freshness, extraction and nutrient content are usually more useful considerations than the organic label alone.

Can I use self-raising flour for sourdough starter?

It is best avoided because it contains added raising agents that are unnecessary for maintaining a starter.

Can I use spelt flour in sourdough starter?

Yes. Spelt can be used alone or mixed with other flours and generally ferments enthusiastically.

Does changing flour change the taste of my starter?

It can. Different grains bring their own flavours and can influence the balance of fermentation, especially rye and wholegrain flours.

Can I use tap water for sourdough starter?

Usually, yes. Most UK tap water works perfectly well for sourdough.

Does chlorine in tap water kill sourdough starter?

Normal levels of chlorine in drinking water are unlikely to trouble an established starter. If you suspect your water is a problem, filtered water is an easy variable to test.

Should I use bottled water for sourdough starter?

There is normally no need. Filtered or ordinary tap water is usually perfectly adequate.

What temperature should starter water be?

Room-temperature or slightly warm water is ideal. Avoid very hot water because excessive heat can damage the microorganisms in the culture.

Can cold water slow my starter down?

Yes. Water temperature affects the overall starter temperature and therefore the speed of fermentation.

What is starter hydration?

Hydration describes the amount of water relative to flour by weight. Equal weights of flour and water create a 100% hydration starter.

What is a 100% hydration starter?

A starter fed with equal weights of flour and water. For example, 50g flour and 50g water.

Why is my starter thicker than usual?

Different flours absorb water differently. Wholemeal and rye can make the same hydration feel much thicker than white flour.

Why is my starter runnier than usual?

It may be the flour, or it may simply have fermented further. Starter often becomes looser as fermentation progresses.

Should starter look like pancake batter?

That is a useful rough description for many 100% hydration starters, but exact texture varies between flours.

Can I make my starter thicker?

Yes. Feed it with proportionally less water.

Can I make my starter thinner?

Yes. Increase the proportion of water, remembering that a thinner starter may show less dramatic vertical rise.

Does starter hydration affect bread recipes?

Yes. Most recipes assume a particular starter hydration, commonly 100%, so very stiff or very liquid starters alter the flour and water balance of the final dough.

What does it mean when starter peaks?

The peak is the point at which your starter reaches roughly its maximum rise after feeding before flattening or falling.

How do I know my starter has peaked?

Look for maximum height, lots of bubbles and a top that has changed from strongly domed to flatter. Marking the jar after feeding makes this much easier to see.

Should I bake with starter at its peak?

It is a very reliable time to use it because the culture is highly active. You do not need to catch a magical five-minute window.

Can I use starter after it has peaked?

Yes. Starter that has only recently begun to fall can still raise bread successfully.

Can I use starter before it peaks?

Yes, although fermentation may behave differently. Beginners usually find near-peak starter easier and more predictable.

Why does my starter rise then fall?

That is normal. It produces gas while feeding, reaches its peak, then falls as food becomes depleted and the structure can no longer retain the gas.

Why does my starter double but have few visible bubbles?

The bubbles may be trapped inside rather than sitting against the jar. Flour type and starter consistency also change how bubbles appear.

Why does my starter bubble but not rise?

It may be too thin to trap much gas, your jar may be too wide to show the rise clearly, or the culture may still be strengthening.

How do I perform the float test?

Drop a small spoonful of starter gently into water. If it floats, it contains enough trapped gas to be less dense than the water.

Does sourdough starter have to pass the float test?

No. The float test is a clue, not a definitive test of whether your starter is ready to bake with.

Why does active starter fail the float test?

You may have knocked gas out while scooping it, the starter may be very wet, or the flour may create a heavier structure.

Can an inactive starter pass the float test?

Potentially. That is another reason not to treat it as gospel.

What is a better test than the float test?

Feed your starter, mark its level and watch how strongly and predictably it rises. Reliable fermentation tells you far more than whether one spoonful floats.

Can sourdough starter live in the fridge?

Yes. Refrigeration is one of the easiest ways to maintain starter if you are not baking every day.

Why keep sourdough starter in the fridge?

Cold temperatures slow fermentation dramatically, so the culture consumes its food much more slowly and requires less frequent feeding.

How often should I feed refrigerated starter?

Weekly is an easy conservative routine, although strong established starters can often tolerate longer between feeds.

Do I have to feed starter before putting it in the fridge?

It is a useful habit. Feed it, allow fermentation to get started, then refrigerate it.

Can I put freshly fed starter straight in the fridge?

Yes. It will simply ferment more slowly as it cools.

How long can sourdough starter stay in the fridge?

Established starters are very resilient and can often survive weeks or longer. The longer the neglect, the more revival feeds it may need before baking.

Can starter survive a month in the fridge?

Often, yes. Do not expect it to be instantly bake-ready after a long sleep.

Can starter survive several months in the fridge?

It can, although prolonged neglect increases the chance of weakness or contamination. A dried backup is sensible insurance.

Should I warm cold starter before feeding it?

No. You can feed it straight from the fridge.

How do I wake up refrigerated starter?

Take a small amount, feed it and leave it somewhere comfortably warm. Repeat until it rises strongly and predictably again.

How many feeds does refrigerated starter need before baking?

Sometimes one. After a longer period of neglect it may need two or three good feeding cycles.

Can I bake directly with starter from the fridge?

If it was recently active, some recipes will tolerate it. For the most predictable loaf, feed it first and use it once vigorous again.

Does refrigerated starter need an airtight lid?

A fitted lid helps prevent drying and contamination. Just do not trap a vigorously fermenting starter in a container that cannot safely tolerate pressure.

Why is my sourdough starter not rising?

Common causes include low temperature, insufficient time, a weak culture, unsuitable feeding ratios or repeatedly feeding before the previous meal has fermented.

Why has my starter suddenly stopped rising?

Check what changed. Temperature, flour, water, feeding ratio and timing can all alter activity dramatically.

Why is my starter taking 12 hours to double?

It may simply be cool or receiving a relatively large feed. If it rises reliably and smells healthy, slow is not automatically bad.

How can I make my sourdough starter stronger?

Keep it comfortably warm and feed consistently after it has fermented its previous meal. Wholemeal or rye flour can also encourage vigorous activity.

How can I make starter more active?

Focus on temperature and sensible feeding rather than continually adding huge amounts of flour. A weak culture needs time to multiply.

Why does my starter smell like vinegar?

It is usually hungry and becoming more acidic. Feed it.

Why does my starter smell like nail polish remover?

An acetone-like smell commonly appears in hungry starters. Give it fresh flour and water and use a larger feed if it repeatedly becomes hungry too quickly.

Why does my starter smell alcoholic?

Alcohol is a normal fermentation product. A strongly boozy aroma often means the starter is overdue a feed.

Why does my starter smell cheesy?

Young or changing cultures can produce some odd aromas. If it looks healthy and the smell is fermented rather than rotten, keep feeding consistently.

Why has my starter stopped smelling sour?

A fresh feed dilutes the accumulated acids. The sour aroma usually develops again as fermentation continues.

Why is my starter rising too quickly?

It may be very warm or receiving too small a feed for its activity level. Try a larger ratio such as 1:2:2 or 1:3:3.

Why does starter rise slowly in winter?

Temperature. A kitchen at 17°C and one at 25°C are completely different fermentation environments.

Why does starter behave differently in summer?

Warm kitchens accelerate fermentation, so a starter that took eight hours to peak in winter may race through the same feed in four.

What is the liquid on top of my sourdough starter?

It is commonly called hooch and usually appears when starter has been left without fresh food for a while.

Is hooch dangerous?

Not by itself. It is normally a sign that the starter is hungry.

Should I pour hooch away or stir it in?

Either is possible. Pouring it away can reduce some sharpness, while stirring it in keeps the accumulated liquid in the culture.

Why is my sourdough hooch grey?

Greyish liquid can occur on neglected starter and is not automatically a sign of spoilage.

Why is there dark liquid on my starter?

Very dark hooch can develop after long refrigeration. Inspect carefully for mould, unusual colours or rotten smells before reviving it.

Is white stuff on top of my starter mould?

Not necessarily. Dried starter, flour or kahm yeast can look pale. Fuzzy growth should be treated much more cautiously.

What does mouldy sourdough starter look like?

Visible fuzzy growth is the clearest warning sign. Pink, orange or other unusual coloured streaks are also reasons to discard the starter.

Can I scrape mould off sourdough starter?

No. If genuine mould is present, throw the starter away rather than trying to rescue a clean-looking layer underneath.

Why has my starter turned pink?

Discard it. Pink discolouration is considered a spoilage warning rather than normal fermentation.

Why has my starter turned orange?

The same applies. Orange streaks or patches are a reason to replace the culture.

When should I throw sourdough starter away?

Visible mould, pink or orange contamination, or a genuinely rotten and putrid smell are good reasons to start again.

Can a neglected starter make me ill?

A healthy sourdough culture is acidic and resilient, but visibly contaminated starter should not be used.

How do I protect myself from losing my starter?

Keep a small dehydrated backup. It is the sourdough equivalent of saving your game before entering the boss fight.

What is sourdough discard?

Discard is simply starter removed before feeding so you do not end up maintaining an ever-growing bucket of flour.

Do I have to throw discard away?

Absolutely not. Despite the spectacularly unhelpful name, it can be used in loads of recipes.

Why do you discard starter before feeding?

To keep the culture at a manageable size while maintaining the feeding ratio you want.

Can I stop discarding sourdough starter?

Yes. Maintain a very small starter and build up only what you need for baking.

Can sourdough discard go in the fridge?

Yes. Refrigerate it in a clean covered container if you are saving it for recipes.

How long does sourdough discard last in the fridge?

Its flavour and acidity change over time, so fresher discard is more versatile. Always inspect stored discard for spoilage before using it.

Can I freeze sourdough discard?

Yes, especially if you plan to use it later in cooked recipes.

Can I use discard for pancakes?

Yes. Pancakes are one of the easiest and best uses for it.

Can I make pizza with sourdough discard?

Yes. It adds flavour beautifully, particularly in recipes that use another raising agent or yeast as well.

Can I make crackers with sourdough discard?

Yes. Crackers actively benefit from the tang, so they are one of the best zero-waste options.

Can I make cakes with sourdough discard?

Yes. It contributes flour, water and acidity and works well in plenty of cakes and bakes.

Can I use discard straight from the fridge?

Usually, yes, when the recipe is using it mainly for flavour rather than as the primary raising power.

Is discard the same as active starter?

They are the same culture at different stages. Active starter generally means recently fed and vigorous, while discard may be well past its peak.

When is my starter ready to make bread?

When it rises strongly and predictably after feeding. Reliability matters more than one especially dramatic rise.

How much starter do I need for a loaf?

Many home recipes use somewhere around 50 to 150g, but there is no universal amount.

What percentage of starter should I use?

Around 10 to 20% starter relative to flour is common, although recipes can use more or less depending on timing and temperature.

What happens if I use more starter?

Fermentation generally happens faster because you are introducing a larger population of microorganisms.

What happens if I use less starter?

Fermentation usually takes longer, which can be useful for fitting sourdough around your schedule.

Can I make sourdough without scales?

You can, but weighing ingredients makes sourdough far more consistent.

Why are sourdough recipes measured in grams?

Flour compresses, starter contains both flour and water, and tablespoons vary wildly. Weight removes a lot of unnecessary uncertainty.

Do I need expensive equipment?

No. Flour, water, salt, starter, scales and an oven will get you surprisingly far.

Do I need a Dutch oven?

No, but it creates an easy steam-rich environment and makes home baking much more forgiving.

Do I need a banneton?

No. A bowl lined with a well-floured cloth can perform the same basic job.

Do I need a sourdough whisk?

No. It is useful for mixing thick starter and dough, but definitely not compulsory.

Do I need a razor blade to score sourdough?

A very sharp blade makes scoring easier and cleaner. A bread lame simply gives you a convenient way to hold one.

What is the most useful sourdough tool?

A decent set of digital scales. Consistency beats gadgets.

What order should I mix sourdough ingredients?

There are several valid methods. You can mix starter with water first, or rest flour and water before adding starter and salt.

What is autolyse?

Traditionally, autolyse is a rest using flour and water before starter and salt are added. It allows hydration and gluten development to begin with very little effort.

Do I need to autolyse sourdough?

No. It can be useful, but plenty of excellent sourdough is made without one.

How long should I autolyse?

Thirty minutes to an hour is common. Longer is not automatically better.

Can I add starter during autolyse?

Once starter is included, fermentation has begun, so technically it is closer to a fermentolyse. In a home kitchen, the terminology matters less than understanding the dough.

Why rest dough after mixing?

Time allows flour to hydrate and gluten to organise itself, which can turn an ugly shaggy dough into something much more cooperative.

What is a shaggy dough?

The rough, uneven dough you often have immediately after combining ingredients. It does not need to look beautifully smooth yet.

Why is my dough not smooth after mixing?

Because gluten development takes time. Resting, folding or kneading will progressively strengthen it.

Should I knead sourdough?

You can. Sourdough does not have a religious prohibition against kneading.

Can I make sourdough without kneading?

Yes. Time and periodic folds can develop plenty of dough strength.

Why does my dough tear when I mix it?

Early dough has not yet developed much gluten. Give it time before diagnosing disaster.

What is the windowpane test?

Stretch a small piece of dough thinly. Well-developed dough can often form a translucent membrane before tearing.

Do I need to pass the windowpane test?

No. It is a useful clue about gluten development, not a sacred judgement from the bread gods.

What are stretch and folds?

A method of strengthening dough by gently stretching part of it upwards and folding it back over itself.

Why do sourdough recipes use stretch and folds?

They develop and organise gluten while redistributing temperature, microorganisms and nutrients throughout the dough.

How many stretch and folds should I do?

Three or four sets during the early part of bulk fermentation are common, but your dough may need more or less.

How often should I stretch and fold sourdough?

Intervals of around 20 to 30 minutes are common.

Can you do too many stretch and folds?

Yes. Continually disturbing the dough can become counterproductive, especially later in bulk when you want to preserve gas.

When should I stop stretch and folds?

Once the dough has gained good strength and begins holding its shape, leave it alone to ferment.

What is a coil fold?

A gentler folding technique where the dough is lifted from the middle and allowed to fold beneath itself.

Are coil folds better than stretch and folds?

Not inherently. They are simply different tools, and coil folds are particularly useful for softer or higher-hydration dough.

Why does dough get stronger after each fold?

Each fold helps organise and reinforce the gluten network, making the dough more elastic and better able to trap gas.

Why does my dough tear during stretch and folds?

You may be stretching it too aggressively or before the gluten has relaxed. Stop before it tears.

Should I wet my hands for stretch and folds?

Yes, if sticking is a problem. Wet hands can prevent dough sticking without adding more flour.

Should I flour my hands for stretch and folds?

You can, but water is often preferable because continually introducing flour changes the dough composition.

Can I skip stretch and folds?

Potentially. A well-kneaded or lower-hydration dough may require little extra strengthening.

What is bulk fermentation?

Bulk fermentation is the first major fermentation period after mixing, before final shaping.

When does bulk fermentation start?

As soon as starter is mixed into the dough. It does not begin after your final stretch and fold.

How long does bulk fermentation take?

There is no universal answer. Starter strength, starter quantity, dough temperature, flour and room temperature all change it.

Why is watching the clock bad for sourdough?

Because fermentation is not keeping the same schedule as your recipe. Dough at 18°C and dough at 27°C can behave completely differently.

How do I know bulk fermentation is finished?

Look for increased volume, aeration, bubbles, a smoother surface and dough that feels lighter and more alive.

Does sourdough need to double during bulk?

Usually not. Many methods shape the dough well before a complete doubling.

How much should sourdough rise during bulk?

That depends heavily on dough temperature and the rest of your method. Percentage targets are useful starting points, not universal laws.

What happens if bulk fermentation is too short?

The dough may be under-fermented, giving you tight crumb, weak structure and large tunnels surrounded by dense bread.

What happens if bulk fermentation is too long?

The dough can become increasingly weak, sticky and difficult to shape as fermentation and acidity affect its structure.

Can I bulk ferment sourdough overnight?

Yes, provided starter quantity and temperature are designed for it. A normal warm-room recipe can easily over-ferment if simply left overnight.

Can I bulk ferment sourdough in the fridge?

You can, although a large dough mass takes time to cool. Most methods do much of bulk at room temperature and refrigerate after shaping.

Why does my dough barely rise during bulk?

It may be too cold, your starter may be weak, or you simply have not waited long enough.

Why is my bulk fermentation suddenly much faster?

The usual suspect is temperature. Warm weather can transform your normal schedule overnight.

Does temperature really matter that much?

Yes. Temperature is the gas pedal of fermentation. A few degrees can make a major difference to how quickly your starter and dough move.

What temperature is best for sourdough fermentation?

The mid-20s Celsius is comfortable for many recipes, but sourdough will ferment outside that range. Temperature mainly controls speed.

Can my kitchen be too cold for sourdough?

Cold usually slows fermentation rather than stopping it completely, but it can make the process painfully slow.

Can my kitchen be too warm?

Yes. Very warm dough can ferment far faster than expected and leave beginners accidentally over-fermenting it.

How do I keep sourdough warm in winter?

Try a switched-off oven with the light on, a warm cupboard or another stable warm location, but check the actual temperature rather than accidentally cooking it.

Can I put starter on a radiator?

Direct uncontrolled heat is best avoided. Gentle, stable warmth is much safer.

Can I put dough in the airing cupboard?

Yes, if you know how warm it actually is.

Why should I measure dough temperature?

Dough temperature tells you more than room temperature because flour, water and mixing can all make your dough warmer or cooler than the kitchen.

What is desired dough temperature?

It is the target temperature bakers aim for after mixing so fermentation proceeds at a predictable rate.

How can I cool sourdough down?

Use cooler water, move it somewhere cooler or refrigerate it if your method allows.

How can I speed fermentation up?

Increase dough temperature moderately or use a higher proportion of active starter.

Why is my summer sourdough overproofing?

You are probably using winter timings in a warmer environment.

Why is my winter sourdough underproofed?

The reverse. Your dough has not read the recipe and does not care that the recipe says four hours.

Why is my dough a sticky mess that will not hold shape?

Sticky dough can come from high hydration, weak gluten development, flour choice or over-fermentation. It is not automatically proof that you fermented too long.

Does sticky dough mean over-fermentation?

No. That is one of the most common sourdough misdiagnoses.

What is hydration in sourdough?

Hydration is the amount of water expressed as a percentage of flour weight. 700g water for 1,000g flour is 70% hydration before accounting for starter.

Is higher hydration better?

No. Higher hydration is simply different and usually harder to handle.

Does high hydration create bigger holes?

It can help create a more open crumb, but fermentation, dough strength and handling matter just as much.

What hydration is best for beginners?

Something around the mid to high 60% range is usually easier to learn with than jumping straight into extremely wet dough.

Why can I not shape high-hydration dough?

Wet dough requires strong gluten development and confident handling. Reducing the water while you learn is completely sensible.

Can I reduce the water in a sourdough recipe?

Yes. You may get a slightly different crumb, but manageable dough is more useful than chasing an arbitrary hydration number.

Why does wholemeal sourdough need more water?

Bran and other wholegrain components absorb additional water.

Why does my flour absorb less water than the recipe?

Different flours have different absorption characteristics. Protein level, wheat variety and milling all matter.

Should I add flour when dough is sticky?

Usually avoid throwing lots of extra flour at it. First give the dough time and develop the gluten.

How do I handle sticky dough without adding flour?

Wet hands, a dough scraper and decisive handling make a huge difference.

Why did my dough become sticky later in fermentation?

Increasing acidity and enzymatic activity can weaken the dough as fermentation progresses, so a serious loss of structure can signal over-fermentation.

Why do we shape sourdough?

Shaping creates surface tension and organises the dough so it can expand upwards rather than simply spreading sideways.

What is pre-shaping?

A preliminary gentle shape before final shaping, usually followed by a short bench rest.

Do I need to pre-shape sourdough?

Not always, but it can make final shaping considerably easier.

How long should sourdough rest after pre-shaping?

Often around 15 to 30 minutes, depending on the dough and room temperature.

Why does my dough spread during bench rest?

Some relaxation is normal. Dramatic spreading may indicate insufficient strength or advanced fermentation.

What is surface tension in sourdough?

It is the taut outer skin created during shaping that helps the loaf hold its form.

Why does my dough tear while shaping?

You may be applying too much tension, or the gluten structure may already be compromised.

Why can I not create tension while shaping?

The dough may be too wet, under-developed or over-fermented.

Can I reshape sourdough?

You can make small adjustments, but repeated reshaping knocks out gas and can damage the dough.

Should I use flour when shaping?

A light amount can prevent sticking, but too much can stop the dough sticking to itself when you are trying to create tension.

What flour should I use on the worktop?

Ordinary bread flour works, while rice flour is particularly useful in places where you want to prevent sticking.

Why does my sourdough stick to the worktop?

Wet dough is naturally adhesive. A bench scraper is one of the simplest ways to control it.

Does good shaping create oven spring?

It contributes significantly, but shaping cannot compensate for weak starter or badly fermented dough.

What is a banneton?

A proofing basket designed to support shaped bread while it undergoes its final fermentation.

Do I need to line a banneton?

No. Some bakers proof directly against the floured basket while others prefer a liner.

How do I stop sourdough sticking to a banneton?

Rice flour is excellent because it absorbs less readily into wet dough than wheat flour.

Why has my dough stuck to the banneton?

Usually insufficient flour, excessive surface moisture or very wet dough.

Can I use plain flour in a banneton?

Yes, although it tends to absorb moisture and become sticky more readily than rice flour.

What is final proofing?

The fermentation period after shaping and before baking.

How long should final proof take?

It depends on temperature and how far fermentation progressed during bulk. It may be short at room temperature or continue slowly overnight in the fridge.

What is the poke test?

Gently press the dough and watch how quickly the indentation returns. It is a clue about proofing, not an infallible test.

What if dough springs back immediately?

It can indicate that the dough needs more proofing, although temperature and flour type affect the test too.

What if the indentation does not spring back?

The dough may be well proofed or overproofed. Use several signs rather than relying on one poke.

Can I proof sourdough at room temperature?

Yes.

Can I proof sourdough in the fridge?

Yes. This is the common cold-proof or cold-retard method.

Can I bake sourdough straight from the fridge?

Absolutely. Cold dough is often easier to score and can go directly into a fully heated oven.

What is a cold proof?

A period of final fermentation in the refrigerator after the dough has been shaped.

Why cold proof sourdough?

It gives you more control over timing, changes flavour development and makes cold dough much easier to score.

How long should I cold proof sourdough?

Overnight is common. Longer cold proofs are possible, but fermentation does not stop completely in the fridge.

Can I cold proof for 24 hours?

Yes, if your dough and fermentation schedule can tolerate it.

Can I cold proof for 48 hours?

Potentially, but the risk of excessive fermentation and increasing acidity becomes much higher.

Does sourdough still rise in the fridge?

Yes, especially while the dough is cooling down. Fermentation slows substantially but does not instantly stop.

Why has my dough not risen much in the fridge?

That is not necessarily a problem. Much of the fermentation may already have happened during bulk.

Should I cover dough during a cold proof?

Yes. Protect it from drying out and absorbing fridge smells.

Why does my dough develop a skin in the fridge?

It has been exposed to dry fridge air.

Is cold-proofed sourdough more sour?

It can develop greater acidity and flavour complexity, although sourness depends on the whole process.

Should I warm cold-proofed dough before baking?

Usually not. Baking straight from the fridge is extremely common.

Can I skip the cold proof?

Yes. You can complete the final proof at room temperature and bake on the same day.

Is cold proofing essential for good sourdough?

No. It is useful, convenient and popular, not mandatory.

Why do you score sourdough?

Scoring deliberately weakens part of the surface so the expanding dough has somewhere controlled to open during baking.

What happens if I do not score sourdough?

The loaf may find its own weak point and burst wherever it pleases.

How deep should I score sourdough?

For a main expansion score, roughly 1cm is a reasonable starting point, though dough and scoring style matter.

What angle should I score at?

A shallower angle helps create the flap associated with a pronounced sourdough ear. A more vertical cut tends to open differently.

What is a sourdough ear?

The raised flap of crust created when a well-placed angled score opens dramatically during baking.

Do I need a sourdough ear?

No. It is aesthetically satisfying, not an accreditation from the International Council of Bread.

Why does my score not open?

Possible causes include overproofing, insufficient dough strength, inadequate steam, weak oven spring or scoring technique.

Why does my bread burst at the side?

The dough was still trying to expand after the intended score became restrictive, or the score did not provide a good expansion point.

Why does my blade drag through the dough?

Warm, wet dough is harder to score. Chilled dough and a genuinely sharp blade help enormously.

What is oven spring?

Oven spring is the rapid expansion of bread during the early part of baking before the structure and crust fully set.

How do I get a massive oven spring?

Start with a strong active starter, properly fermented dough, good gluten development and effective shaping. Then give it strong initial heat and steam.

Does steam improve oven spring?

Yes. Steam delays crust setting so the loaf can keep expanding during the first part of the bake.

Why does my loaf expand sideways instead of upwards?

Weak shaping, excessive fermentation or insufficient dough strength are common reasons.

What temperature should I bake sourdough at?

Many recipes begin around 230°C to 250°C, especially with a preheated Dutch oven. Follow your recipe while learning how your own oven behaves.

Should I preheat my Dutch oven?

For most conventional methods, yes. A thoroughly heated pot gives strong initial heat and traps steam during the crucial first part of the bake.

Why bake sourdough with the lid on?

The covered pot traps moisture released from the dough, creating steam that delays crust setting and allows the loaf to expand.

Why remove the Dutch oven lid?

Once the main expansion stage is over, removing the lid allows moisture to escape and the crust to brown and crisp.

Why is my sourdough dense?

The most common suspects are weak starter and insufficient fermentation. Dense bread is more often a fermentation problem than a sign you need more equipment.

Why is my sourdough gummy?

It may be under-fermented, under-baked, excessively hydrated or simply sliced before the crumb had finished setting.

Why does my bread have huge holes at the top but dense crumb below?

That pattern is commonly associated with under-fermentation, sometimes called a fool's crumb. Give the dough more bulk fermentation next time.

Why did my sourdough come out flat?

Over-fermentation, weak gluten, excessive hydration, poor shaping or insufficient starter activity can all create a flat loaf.

Why is my crust soft or chewy instead of crunchy?

It may need longer uncovered baking, or moisture from the crumb may have softened the crust during cooling. A darker bake generally gives a crisper crust.

Why is the bottom of my sourdough burnt?

The base of your baking vessel may be receiving too much direct heat. Moving it higher or placing a tray on a lower rack can help shield the base.

How long should sourdough cool before cutting?

Ideally until completely cool, often at least one to two hours for a full loaf. Cutting too early can make the crumb appear gummy.

How should I store sourdough bread?

Once completely cool, keep it in a bread bag, bread bin or another container that balances moisture retention with the crust texture you want.

Can I freeze sourdough bread?

Yes. It freezes brilliantly, especially sliced, because you can toast pieces straight from frozen.

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