Unlocking Sourdough: Secrets for Fluffy, Delicious Loaves

Your guide to softer crumb, loftier rise, and that perfect bite

There’s nothing quite like slicing into a beautifully baked sourdough loaf and revealing that open, airy crumb. But getting there? It can feel like unlocking a secret code—especially when your loaves turn out dense, gummy, or flat. Trust me, I’ve been there.

The good news? Sourdough wants to rise—it just needs the right balance of time, temperature, and technique. In this post, I’m sharing my favorite secrets for achieving fluffy, delicious loaves you’ll be proud to pull from the oven (and devour with butter).

🧪 1.  Start with a Happy Starter

This one may sound obvious, but it’s worth repeating: fluffy bread starts with a strong, active starter. If your starter isn’t rising predictably and smelling pleasantly tangy, your dough will struggle to rise too.

💡 Wendy’s Tip: Your starter should double in volume within 4–6 hours after feeding at room temperature. If it’s sluggish, try feeding it more frequently for a few days to build strength.

💧 2.  Hydration = Open Crumb

Want that soft, pillowy interior? It starts with hydration. Doughs with higher water content (typically around 70–78% hydration) tend to produce a more open, moist crumb. Just keep in mind—higher hydration means stickier dough, so don’t be afraid to practice with lower hydration while building your confidence.

💡 Wendy’s Tip: Add water gradually and feel the dough as you go. You’re aiming for tacky but manageable, not soupy.

⏳ 3.  Stretch and Fold for Strength

Skip the aggressive kneading and go for gentle stretch-and-folds instead. These subtle movements strengthen gluten while preserving the dough’s delicate air pockets. I typically do 3–4 sets of folds spaced 30 minutes apart during bulk fermentation.

💡 Wendy’s Tip: Wet your hands before each fold—it keeps the dough from sticking and gives you better control.

🌡️ 4.  Fermentation Timing Is Everything

A well-fermented dough is soft, jiggly, and slightly domed. If your dough is underproofed, it may turn out dense. Overproofed? It could collapse. Learn to trust your hands and eyes—not just the clock.

💡 Wendy’s Tip: Do the poke test! Gently press your fingertip into the dough—if it springs back slowly and leaves a slight dent, it’s ready.

❄️ 5.  Cold Proof for Loft and Flavor

An overnight cold proof (8–24 hours in the fridge) firms up your dough, enhances flavor, and helps you get a better rise during baking. Plus, it makes scoring easier!

💡 Wendy’s Tip: I proof in a well-floured banneton covered with a shower cap or plastic wrap. Want extra oven spring? Bake straight from the fridge.

🔪 6.  Score with Confidence

Scoring isn’t just decorative—it controls how your loaf expands in the oven. A confident, clean score (at about a 45° angle) allows your loaf to spring up, not out.

💡 Wendy’s Tip: Use a sharp razor or lame. Shallow, hesitant cuts can hold your loaf back—slice boldly!

🔥 7.  Bake Hot and Steamy

For maximum oven spring and crust development, start your bake at a high heat (450–475°F) in a preheated Dutch oven or with added steam. After the first 20–25 minutes, remove the lid or open the oven to finish baking uncovered.

💡 Wendy’s Tip: Listen to your loaf crackle as it cools—it’s music to a baker’s ears.

💭 Final Thoughts

There’s no one-size-fits-all secret to perfect sourdough—but with time, practice, and a little encouragement, you will find your rhythm. Don’t be discouraged by a dense loaf or a strange rise. Every bake teaches you something new—and every soft, fluffy loaf is a well-earned reward.

Here’s to your next beautiful bake,

– 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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