5 Tips For Better Sourdough

For a stronger dough as a beginner, use bread flour for its higher gluten content.

Mix thoroughly; final mix in a stand mixer four minutes on low, then four minutes on high.

For a slack dough, fold every 30 minutes throughout the three or four hour bulk ferment rather than once or twice.

For a country style sourdough with about 10% whole grain flour, use 75 to 80% hydration; go higher for 100% whole wheat.

Autolyse the flour and water without salt or starter for at least 30 minutes, preferably two hours.

Aim for a final dough temperature of 78 to 80F, starting with about 95F water to compensate for the autolyse and a cold bowl or flour.

Keep the fermenting space at about 76F, and feed the starter with room temperature water of about 76 to 78F.

Eliminate variables: use the same scale, thermometer and fermenting container each time.