Has your starter exploded with activity and now looks dead? Go straight to the ‘Bacterial Fight Club’ bullet point in the comment below

Recipe:
550g flour
360g water
100g starter
12g salt

Let rest for 45 mins after initial mix, 2 sets of stretch and folds, 2 sets of coil and folds. Temp after final coil fold was about 74 degrees and total bulk was about 7 hrs

I finally feel like my loaves are as tall as I see everywhere even though sometimes my bulk feels short considering the dough temp. Any changes I should experiment with?

After a couple months of trial and error, strengthening my starter, and figuring out how to assess proofing, I’m starting to see consistent results. Looking for feedback and any tips you may wish to share!

100g starter
350g water
500g AP flour
10g salt

1. Combine ingredients one at a time in list order
   
2. Rest 30 min in a covered bowl, stretch and fold, repeat x4
   
3. Proof covered on counter until increased 60% volume (8hr)
   
4. Drop onto floured surface, spread into rectangle and fold into thirds, roll up and tuck in ends, using a bench scraper, shape and tuck ends to build tension.
   
5. Place into rice floured banneton and cover, place into fridge 12hr.
   
6. Preheat oven and Dutch oven 260° C, then set to 230°
   
7. Score, bake covered for 20 min, uncovered 15min

I started my sourdough journey at the begining of 2025. I've always been a casual baker. After my starter was established, I learned about the scraping method pretty early on. I would feed my starter just enough for my recipe and leaving the jar of scrapings in the fridge until I was ready to use it again. On average I probably bake a loaf every 3 weeks. If I didn't bake for even longer, I would at least feed my starter every 4 weeks minimum.

I grew accustomed to my attempts of dense and mediorcre loafs. Still yummy and perfect in my eyes. But for the first time ever my loaf came out so soft and airy...I didn't know my sourdough could be this good. To the point that inspired me to post for the first time ever haha

The first 2 photos are my most recent bakes. Photo 3 was from my last bake 1.5 months ago. The others are some of the ones I've made in the past.The last photo is my first bake from back in February 2025.

As a casual baker I couldn't tell you what I did differently this time around. If I had to guess, it did feel like my starter has been stronger. I'm sure many other factors contributed as well but the sourdough stars aligned in my favour this time.

I keep things easy for myself. I've always used anywhere between 70% - 75% hydration with the recipe staying relatively the same. I dump it all in a bowl and knead until well combined.

500g bread flour

100g starter

12g salt

3-5 stretch and folds every 30-60min

Bulk ferment for anywhere between 8-15 hours. My recent bake was on the shorter end so I think thats a sign that its stronger.

I do initial shaping, let it sit for 30 minutes. And then a classic envelope fold and roll for final shape. I place directly into a parchment lined bread pan, seam side down. I don't have a banneton...and its been working fine for me. In the fridge it goes overnight ready to bake whenever I have the chance next day! I bake at 450f for 25 min covered, and bring it down to 425f for another 20-25min.

Anyways for other beginners I just wanna say don't give up hope. As long as its still fun for you!! It took me almost 2 years to achieve a bread I am proud of. Regardless if my next bake sucks and doesn't turn out as good I'll keep at it (even though that would be upsetting lol). May the sourdough gods ever be in your favour.

Also since I'm posting I may as well also ask about tips for maintaining a beautiful airy and soft crumb! Pls lmk ur expertise as I would be very sad if my next bake reverted to dense gunny bread 🙏

Actually my second loaf from this recipe in my brand new Pullman (aka pain de mie) pan. Thanks to Lisa Bass for the recipe at https://www.farmhouseonboone.com/sourdough-pain-de-mie-pullman-bread-recipe, this bread is now our go-to for white sourdough sandwich bread, not made with discard. I love my new Pullman pan for the consistent size and shape of the slices and that this recipe has a tight crumb that doesn't leak mustard while you're eating your sandwich! Not the most beautiful loaf, but great sourdough taste and very practical. Also makes great toast, including French toast. Note I got a weird angle on the crumb shot - the slices are not narrow at the top IRL.

I did it! I tried my first loaf with my 6 week old starter, Frodough.

I followed Joshua Weissman’s recipe for the ultimate loaf: https://www.joshuaweissman.com/post/sourdough-bread.

I learned a lot, and am so happy with this first result! Will be making more immediately!

So I have been baking bread for a while. Recently I found the sourdough journey bulk chart.
I am in Madrid, and it is still hot here. So I have been trying to control the fermentation using the chart as it is still so hot here, and when I turn around the dough turns into a sticky mess and impossible to shape.
So the most common recipe:
In grams
350 water
100 starter
500 bread flour
10 salt
Autolysis, s&f every 40 mins x4, pre shape, shape, fridge till next morning. 250c pregetead dutch oven with lid and ice for 30 mins- 15 mins uncovered 220c
I monitor the dough a couple of times and it was around 25c so I aimed 30% raise.
The dough didn’t get domed nor too jiggly. Some big bubbles on top.
So, I am getting blinder and can’t even differentiate if I am over under proofing.
It is driving me nuts. What should I do, I want to eat nice bread in hot wether too 🤪

Made a big batch of starter to both bake sourdough and prep sourdough brown buttered cookies around 7:30p last night and this morning I woke up to this beautiful masterpiece ✨😅 I’m not crying because I intentionally made a little more than I needed! but overall this made me laugh 😂 lol

I spontaneously decided to make these from my starter discard! Starter was fed at 1:3:3 ratio 5 days ago and stored in the fridge. I didn't feed it again for this bake.

Recipe is from the perfect loaf, although I decided to go for the classic knot shaping because it's so much cuter. https://www.theperfectloaf.com/cardamom-rolls/

I also had to make another batch of filling, because it just wasn't enough!

I made the pearl sugar myself and I honestly didn't expect it to be so difficult. I made a little sugar dough ball using half a cup of powder sugar and around two teaspoons of water. The tutorials I had seen for this were either casually grating the ball down a box grater, or rolling it flat and chopping it up in tiny cubes with the bench scraper. Neither worked for me. I ended up taking around 40 minutes to pinch little bits of sugar dough and kind of crumble them together to form tiny shards.

The knots tasted better than the bakery's! A little tangy from the sourdough (maybe the 5 day old starter made it more pronounced), which is exactly what I was going for. Not too sweet and very fragrant. The bottom is deeply caramelized and crispy, while the interior is tender and tears apart like cirrus clouds parting in the sky! I used all purpose flour at 12,6% protein and ground the cardamom myself.

I'd love to try more recipes like that! Do you guys have favorites?

I began my sourdough journey 8 weeks ago with a from scratch starter. I was able to start baking after 16 days. This is my first attempt at anything chocolate but it will definitely not be my last!

I used a recipe from @Thesourdoughlady on YouTube (https://youtu.be/775ToCiHk7Y?is=vp7bLhAJE7iHs9Fe.)

I did make a couple of changes though...

- I didn't have 150g of starter so I used 120g

- I made the coffee in my moka pot so it was probably a little stronger than a dark roast coffee

- I used a total of 200g of semi sweet chocolate chips instead of 170g each semi sweet and milk chocolate.

- I only let it cool for an hour because I just couldn't wait!!

Turkish Simit. Came out crispy on the outside, chewy on the inside. Now I am trying to keep my hands of it, so I don't end up eating them all at once.

I have lot's of sesame seeds which are coming near the expiration date, so I was looking for recipes that call for their use.

My sourdough starter seemed to be ready, so I decided to test it out. I left the dough sitting at room temp for half a day, popped it into fridge over night and took it out early in the morning. I shaped them around 10 and baked them at around noon.

Also, the recipe was a bit odd to follow for me, because I am not turkish and I am not familiar with their pastry.

I have to say, I wasn't expecting the flavor to be so rich, yet so mild. Hard to explain, but I really love how they taste.

Recipe: https://cafefernando.com/sourdough-simit/

Instead of dipping the dough in the mix and seeds, I brushed it with the molases mix (made half of what was called for and there was still too much left, next time I'd go for 10g molasses, 30 grams water mix, cause I hate to waste food) and sprinkled the toasted sesame seeds on top. I used bio sugar cane molasses, it was the only one I could find in my area.

I’m curious what would happen if I used 150g of sourdough starter instead of 100g (30% instead of 20%).
Would it affect the texture, flavor, and final loaf?

Has anyone tried this and noticed a difference?

Finally pushed my bf closer to 7 hours, and it works! Finally getting to the point where sourdough doesn’t feel like rocket science. Thanks y’all in the sub- you guys keep me motivated :-)

A smaller loaf of 550 g / 1 lb 3½ oz

I lost track of this being distracted by life, messed up my measurements and had to add quite a bit of additional flour when it was mixed. Working backwards I think it was somewhere in the region of 360 g flour and 250 g water for 70% hydration (accounting for the starter) but can't be sure. 8 g of salt completes the ingredients line up.

Mix everything and stood for over an hour, more distraction. Stretch and fold, another hour resting, stretch and folds, another hour then shaped to the banneton and into the fridge overnight, 14 hours at 4°C / 40°F. Baked at 250°C / 475°F 20 minutes with steam and a further 20 minutes without.

For me the disadvantage of a small loaf is that I'd be baking every other day instead of every third or fourth day. But also I find that small loaves never have as much oven spring and while they're fine in the eating they're a bit off in the aesthetics department, or at least cute rather than dramatic.

I’ve been making sourdough almost 2 years now and I either like how the loaf looks on the outside or the crumb but never both! I think I am happy with this one but wondering if anyone can give me their thoughts on the crumb/how it looks.

Recipe:
150g starter(I usually do 100 but poured too much)
320g water
500g bread flour
10g salt(delayed)

Mixed starter flour and water together and kneaded until it came together in a smooth ish ball. Left for 30 min, add salt and performed first set of stretch and folds. Repeated those three more times every 30 minutes. It bulk fermented after for around 4 hours at around 76-78°. I shaped and only cold proof for 2.5 hours to help keep its shape while scoring. I did an open bake for 35 minutes at 425° with steam source, then 400° for 7 minutes without. Left on a cooling rack overnight and cut next day!

The crumb looks pretty tight to me but feels very soft! Thank you to anyone who can give me some feedback I really appreciate it!

Ignore the flair. Don't have to be kind. This is my first loaf and I think it looks good. I used the proof mill khorasan recipe and scolded the flour. Im not sure what its supposed to look like. Should it have more variation in holes or should I have left it in uncovered longer for more color?

Recipe : https://proofmill.com/blogs/recipes/khorasan-sourdough-bread

Sourdough Baguettes with King Arthur organic bread flour. I wanted to experiment with a higher hydration dough and it paid off! The bread was airy and soft inside.

High-Hydration Sourdough Baguettes
Ingredients

1,335 g King Arthur Organic Bread Flour
1,040 g water, divided
320 g active, high-hydration sourdough starter
29 g fine sea salt
Makes about 8 large baguettes (around 340 g each).
I mixed the flour with about 1,000 g of the water until no dry flour was left, then let it sit for 30 minutes. I added the active starter, salt, and remaining water and mixed by hand until combined. It will feel very wet at first, but it gets stronger as you fold it.
I did 3 coil folds, 30 minutes apart. For each one, use wet hands, lift the middle of the dough up, let the ends tuck underneath, rotate the bowl, and repeat. After the last fold, let it bulk ferment until it is puffy, jiggly, bubbly, and about 50–75% bigger. Mine went overnight and was a little more than doubled before I refrigerated it.
The next morning, lightly flour your counter and gently turn out the dough without pressing out the air. Divide into 8 pieces, about 340 g each. Gently preshape, rest 20–25 minutes, then shape into baguettes. Place into baguette pans seam-side down. If they are already very puffy from the fridge, don’t give them a long final proof—just let them sit while the oven heats.
Preheat the oven to 500°F with a metal pan/lava rocks inside for steam. Score each baguette with 3–5 shallow overlapping diagonal cuts and lightly mist with water.
Bake at 475°F with steam for 10 minutes. Remove the steam pan or vent the oven, lower to 450°F, and bake another 14 minutes, until deeply golden and about 205°F internally. Cool on a rack at least 45 minutes before cutting.

Hey friends! I am so excited to share my best loaf to date. It has the best spring I’ve ever had. I began my starter in August (purchased a dehydrated active starter) and have been consistent with feedings and taking care of it. Here’s what I did for today’s loaf-

125g starter
325g room temp filtered water
500g KA bread flour
10g salt

9am - mixed the dough and did some slap and folds until it was less sticky. I put the dough into a clean ceramic bowl, covered with plastic wrap, and placed it on the counter. My kitchen is a little chilly so the dough felt a little cold. I let it rest 1 hour and did 3 rounds of stretch and folds 30 mins apart. I was intentional about shaping throughout the stretch and folds. Then I put it in my oven with the oven light on. Every now and then I would crack open the oven door so it didn’t get too hot and humid inside the oven. Then around 6:45pm it seemed like it was done with BF (good dome on top, doubled in size, bubbly and jiggly), so I took it out for shaping. I shaped into a boule and did push and pulls until it was pretty tight. I noticed that when I took it out for shaping and push/pulls it was super fluffy and not sticky, which is the first time I’ve ever achieved that. I put it in my banneton and stitched the bottom. I let it cold proof overnight, about 13 hours, then placed in preheated Dutch oven. I baked it at 450 degrees for 28 mins covered and 28 mins uncovered. I let it cool a little over an hour before cutting.

This is the best a loaf has ever turned out for me. I’m open to advice and tips to keep improving! TIA!

Hi, so I baked my first sourdough bread ever today! I baked it in a loaf pan, since I don't own a dutch oven yet. I was inspired by this post: https://www.reddit.com/r/Sourdough/comments/1lekz65/ive_become_loaf_pan_obsessed/

The ingredients that I used:
500 g bread flour
370 g water
100 g 100%-hydration starter
12 g salt

I made the levain with these proportions (and took 100g from it for the recipe)
42 g rye starter
104 g whole-wheat flour
104 g water

Here is my process:
Day before

20:00–21:00 – Feed starter: Feed your rye mother starter so it is active the next morning.

Baking day

07:00 – Build levain

Around 12:00 – Check levain: It should be visibly risen, bubbly and close to its peak. Proceed when ready.

12:30 – Autolyse: Mix 500 g bread flour with 350 g water until no dry flour remains. Cover and rest for 1 hour.

13:30 – Add levain: Add 100 g ripe levain to the dough and mix thoroughly by hand.

13:35 – Add salt: Gradually add 12 g salt and the remaining 20 g water. Mix until fully incorporated.

14:00 – Start bulk fermentation: Cover the dough and leave it at room temperature.

14:45 – Stretch and fold #1: Stretch and fold the dough around itself 3–4 times.

15:35 – Stretch and fold #2: Repeat the stretch-and-fold process.

16:20 – Stretch and fold #3: Repeat the stretch-and-fold process.

18:05 – Stretch and fold #4: Perform the final stretch and fold.

18:40 – Transfer dough to the pan: Lightly grease your 24.2 × 14 × 7.6 cm loaf pan. Gently transfer the dough without aggressively degassing or shaping it.

18:40 onward – Continue bulk fermentation in the pan: Cover the pan and leave the dough at room temperature. This continues the same bulk fermentation; it does not start a new rise.

Around 21:30 – Check bulk fermentation: Look for approximately 50% total volume increase from the beginning of bulk fermentation, visible bubbles, aeration and a slightly jiggly, inflated appearance.

When the dough has risen by approximately 50% – Cold proof: Cover the pan well and place it directly in the refrigerator. No shaping is necessary.

Next morning

Score – Prepare the loaf: Take the loaf straight from the refrigerator and make one shallow lengthwise score if desired.

0–20 minutes – First bake: Bake at 230°C for 25 minutes.
20–45/50 minutes – Finish baking: Reduce the oven temperature to 200°C and bake for another 25 minutes.

Overall, I'm really happy with it! It's crispy on the outside, soft and spongy on the inside. The only problem I have is how my dough didn't really rise that much during bulk fermentation... It didn't look that bubbly and airy as all the videos and pictures show. Also when I scored my dough (with a bread knife) it didn't really move at all. I think it has to do with my kitchen temperature - around 19°C. Maybe I should cold proof it longer? Would that make the bread more airy and give it more air bubbles? Is this bread actually okay or is it underproofed or overproofed? I will take all the advice <3

100 g starter
350 g water
500 g Bread Flour
10Salt (non iodized)

Mix starter and water until foamy
Add flour and salt and mix thoroughly for a couple mins. Rest 45 min.
3x foil folds 45 min between each
Bulk ferment
Divide dough into 3rd’s, preshape into 3 balls rest 30 min
Final shape into baguette
Pre heat oven at 500 for an hour
Bake 15 min with steam and 15 min without steam
Cut and enjoy :)

I think I under proofed them but they tasted great.

I can't tell anymore if I'm under or over proofing.

75g starter, just past peak

200g water

300g bf

6g salt

Combine, s&f every 30 min for a total of 4

12hr bf in 68° kitchen. It had doubled and was giggly and bubbly

18hrs in the fridge

Bake covered at 450 for 30 min, uncovered for 10

First one was in a Dutch oven, second was in a loaf pan

I used an Instagram recipe I found:

- 500g wheat flour (Type 405)
- 360g water
- 10g salt
- 100g starter

2 stretch and folds and 2 coil folds with a total time of 4.5h bulk fermentation and 7ish hours cold retard.

Overall I’m pretty happy about how it turned out, however i feel like the crumb was a little rubbery(?) Any tips on how to get a nicer/drier crumb?

I am new to baking bread!
https://www.kingarthurbaking.com/recipes/classic-miche-bread-recipe

I made this today and was wondering what yall think?

350g water
500g flour
100g starter
10g salt

I mixed it all together and then let it rest for an hr. I 2 stretch and folds and 1 coil folds. I let it bulk ferment for 5 hrs and shaped it put it in a bowl and put it the fridge over night. I baked it 450f for 25 mins and took off the lid for another 25 mins.