Everything you need to understand the science and technique behind sourdough baking — from hydration math to fermentation timing.
A complete guide to sourdough hydration — what each percentage feels like, how it affects crumb and crust, and how to choose the right hydration for your loaf.
Baker's percentage is the system professional bakers use to write, read, and scale recipes. Learn how it works, why it matters, and how to use it for sourdough.
Your sourdough starter's hydration affects the flour and water balance of your dough. Learn what it means, how to convert between percentages, and when it matters.
Scaling a sourdough recipe isn't just multiplying every ingredient. Learn what scales linearly, what doesn't, and how to adjust for any batch size.
Bulk fermentation timing is the single biggest reason sourdough loaves fail. Learn how to read your dough — rise, bubbles, jiggle, edges — instead of watching the clock.
How to tell the difference between underproofed and overproofed sourdough, what each looks like inside and out, and how to recover a loaf that's gone too far.
How to adapt sourdough recipes when swapping in whole wheat, rye, spelt or einkorn flour. Hydration adjustments, fermentation timing, and percentage substitutions explained.
The cold retard is the technique that makes sourdough tangy, easier to score, and fits a real schedule. Learn when to retard, how long, and how to adjust your bake.