Guides

Read them in order the first time. After that, they work as a reference.

1. Guide 1

   Making and keeping a starter

   How to grow a sourdough starter from flour and water, feed it, store it and tell when it is ready to bake with.

2. Guide 2

   Baker's percentages and hydration

   The simple arithmetic behind every bread formula, and how to scale a recipe to the loaf size you want.

3. Guide 3

   A basic sourdough loaf

   One dependable formula and method for a single loaf, from building the levain to slicing the bread.

4. Guide 4

   Reading bulk fermentation

   How temperature sets the pace of the first rise, and how to tell by look and feel when the dough is ready to shape.

5. Guide 5

   Shaping and the final proof

   Pre-shaping, building surface tension, and judging the final rise at room temperature or in the fridge.

6. Guide 6

   Scoring and baking

   Why bread needs steam and a hot start, how to score, and how to tell when the loaf is baked through.

7. Guide 7

   Troubleshooting

   Common sourdough problems, their most likely causes, and what to change on the next bake.

8. Guide 8

   Sample schedules

   Two ways to fit a loaf around a normal week, using the fridge to move the long waits to where they suit you.

9. Guide 9

   Glossary

   Short definitions of the terms used in sourdough recipes and in these guides.