• 04 Jan, 2026 *

There is a distinct beauty to the sourdough process. It is an amazing paradox: complex enough to feel substantial, yet simple enough to allow for a total overview of the variables. It offers a sense of control and perfection that makes baking this particular good so interesting.

It is a peculiar process that leverages the absolute fundamentals of baking to create something extraordinary.

1. The Biology: The Engine of the Bread

It all begins with the sourdough starter. Fundamentally, this is a culture of fungi and bacteria that you cultivate.

• The Yeast (Fungus): This kicks off the fermentation process. It consumes the sugars found in the starch of the flour. The byproduct is carbon dioxide, which creates air bubbles, airiness, and the rise.
• The Bacteria (Lactobacilli): While the yeast works on the rise, bacteria work on the distinct sour taste, consuming different parts of the flour.

The Power Curve

Understanding the starter requires understanding its lifecycle. When you refresh a starter, the yeast gets to work. Over 2 to 5 hours at room temperature, it reaches its "peak moment"—the point where it has doubled in size and consumed all available sugar.

However, there is a danger in waiting too long. After the peak, the yeast runs out of sugar and begins looking for other power sources: the protein (gluten).

If the yeast starts eating the protein structure, the starter collapses. This destroys the structural integrity of your dough (since the starter is a fundamental building block of the loaf) and produces an alcohol byproduct known as "hooch." This leads to a deflated loaf and a harsh flavor. To get the best structure and taste, you must catch the starter at its peak.

2. The Formula: Baker’s Math

The recipe itself is elegantly simple. Everything is relative to the amount of flour you are using (100%).

• Starter: ~20% of the flour weight.
• Water (Hydration): 60% to 80% of the flour weight.
• Salt: 2% to 2.5% of the flour weight.

That is literally everything there is to it.

3. The Process: Structure and Integrity

Once mixed, the "engineering" phase begins. Initially, the dough is sticky and the gluten is unorganized. Through mixing and the introduction of water, the gluten activates.

Stretch and Fold

We use a technique called "stretching and folding" to create structural integrity. By mechanically working the dough, you help the gluten reorient itself into shapes that support the loaf.

• The Rest: Between folds, you must let the dough rest (15–20 minutes). This allows the gluten to relax.
• The Result: After a few rounds (aim for 6 folds), the dough transforms from a sticky mess into a smooth, homogeneous mass with high tension and a clean surface.

4. Fermentation and Proofing

Timing is the most critical variable. Because you want to bake at the peak of fermentation—not after the dough has collapsed—you must monitor the growth rate.

A great method is to utilize the fridge for a "cold ferment" (12 to 24 hours). This controlled environment slows down the process, deepening the flavor and making the dough easier to handle.

Shaping

Once the dough has doubled and feels airy, it is time to shape.

• High Hydration (70–80%): Great for Neapolitan pizza or airy breads, but harder to handle.
• Lower Hydration (~60%): Better for beginners. Less sticky, easier to knead, but slightly denser crumb.

5. The Bake: Managing Humidity

The baking process typically takes about 40 minutes, but it requires two distinct stages to manage the crust. Think of it like baking a lasagna: you don’t want the top to burn before the inside is cooked.

1. Stage One (High Humidity): Use a Dutch oven or add water to the oven. This keeps the crust moist and flexible, allowing the bread to spring up without hardening immediately.
2. Stage Two (Dry Heat): Remove the humidity/lid for the last 20 minutes. This allows the Maillard reaction to occur, browning the crust and locking in the crunch.

Conclusion: The Variables of the Game

While the process is simple, the variables make it a complex game of optimization:

• Flour Consistency: Stick to one flour type for your starter so the yeast specializes in it.
• Hydration: Changes handling difficulty and crumb structure.
• Temperature & Time: A longer, colder fermentation yields more complex flavors; a shorter, warmer one is faster but simpler in taste.

This is what makes sourdough so fun—especially if you have an engineering mindset. You are building something from scratch with zero preservatives and incredible structural integrity. Whether you branch out into pizza, baguettes, or loaves, the result is a product that is universally loved and perfectly imperfect.