Mastering Sourdough: Essential Tips for Perfect Bread

There’s something undeniably magical about sourdough. The way wild yeast brings flour and water to life, the crackle of a golden crust as it cools, the rich, complex flavor that only comes from time and care—it’s more than bread. It’s a relationship. And like any good relationship, sourdough thrives with a little love, patience, and know-how.

Whether you’re just beginning your sourdough journey or looking to troubleshoot a few sticky spots, here are my go-to tips to help you master the craft and bake loaves you’re proud of—loaves that make your kitchen smell like heaven and your heart feel full.

🥖 1.  Your Starter Is Everything

Your sourdough starter is your baking partner—nurture it well. Feed it regularly with equal parts flour and water by weight (I recommend using a kitchen scale). Look for consistent bubbles, a pleasant tangy smell, and a doubling in volume after feeding.

💡 Wendy’s Tip: I like to keep my starter at room temperature when I’m baking frequently, and tuck it into the fridge when I need a little break.

🌡️ 2.  Temperature Matters—A Lot

Fermentation is the heart of sourdough, and temperature is its throttle. Warmer dough ferments faster, while cooler dough slows things down. Aim for a dough temperature between 75–78°F (24–26°C) during bulk fermentation for consistent results.

💡 Wendy’s Tip: If your kitchen runs cool (especially in fall and winter), try proofing your dough in the oven with just the light on—it creates a cozy, gentle warmth without added heat. No oven light? A bread-proofing mat on the counter works beautifully too, offering steady warmth to keep your dough happy and rising.

⏳ 3.  Give It Time to Develop Flavor

Unlike commercial yeasted breads, sourdough wants to take its time. Don’t rush the process. A long bulk fermentation and an overnight cold proof (in the fridge) are your best friends for developing deep flavor and beautiful structure.

💡 Wendy’s Tip: The fridge is a powerful tool—use it to your advantage! A slow cold ferment also makes the dough easier to score and shape.

🧂 4. Don’t Skip the Salt

It might seem like a small thing, but salt is essential to great sourdough. It strengthens the gluten structure, helps regulate fermentation, and—of course—brings out the flavor in every bite. Without it, your dough can turn out slack, sticky, or bland.

I always measure salt by weight for accuracy. A good rule of thumb is about 2% of your total flour weight. For a single loaf, that’s usually around 11–12 grams of coarse Kosher salt in my kitchen.

💡 Wendy’s Tip: Different salts weigh differently by volume—so if you’re using fine sea salt or table salt, adjust accordingly or stick to grams to keep things consistent.

🛠️ 5.  Use the Right Tools (But Don’t Overthink It)

You don’t need fancy gear to make great sourdough—but a few essentials help. Here’s what I recommend:

• A kitchen scale (accuracy matters!)

• A banneton or bowl lined with a floured towel

• A Dutch oven or lidded baking vessel for great oven spring

• A lame or sharp razor for scoring

• A dough scraper for easy handling

• A glass jar to keep your starter in

💡 Wendy’s Tip: If you’re just getting started, don’t stress. Use what you have. Master the feel of the dough, and you’ll be golden.

🔥 6.  Steam Is the Secret to a Beautiful Crust

Baking your bread in a Dutch oven traps steam during the initial bake, which allows the crust to stay soft while the loaf expands. After the lid comes off, the crust darkens and crisps beautifully.

💡 Wendy’s Tip: If you don’t have a Dutch oven, try placing a tray of hot water in your oven to create steam during the first 20 minutes.

❤️ 7.  Trust Your Hands (and Your Instincts)

Sourdough isn’t about perfection—it’s about feel. You’ll learn to recognize when your dough is ready for shaping, when it’s proofed just enough, and how to make adjustments with experience. Every loaf teaches you something new.

🥣 Bonus Tip: Keep a Baking Journal

Jot down your flour ratios, fermentation times, and observations. It’s the best way to track your progress and troubleshoot when things don’t go quite as planned.

Final Thoughts

Perfecting sourdough isn’t about mastering a single recipe—it’s about understanding the process, tuning into your dough, and baking with intention. It’s okay to make mistakes. It’s okay to experiment. And it’s definitely okay to eat the slightly wonky loaves with butter and a big smile.

You’ve got this—and I’m right here with you, cheering you on every step (and stretch-and-fold) of the way.

Happy baking,

– Wendy

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Thanks so much for stopping by The Cultured Loaf by Wendy. I hope today’s post helped you feel a little more confident in your kitchen and inspired to keep baking from the heart.

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– Wendy

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