Sourdough is a sequence of stages, and most problems with a loaf trace back to one of them. This page walks through the whole process in order and links to our detailed guide for each step, so you can go straight to the part you want to get better at.
If you are completely new to sourdough, start with our beginner sourdough guide, which covers the whole bake in one place.
1. Feed your starter
Everything starts with an active starter. Feed it equal weights of flour and water and bake when it doubles within 4 to 6 hours of a feed, is full of bubbles and smells pleasantly sour. A sluggish starter means a sluggish loaf.
Read: How to feed your sourdough starter. Still choosing a starter? Live vs dried sourdough starter explains the difference.
2. Bulk fermentation
After mixing, the dough ferments as one mass. This is where structure and flavour develop. Stretch and folds early on build strength, and temperature matters more than the clock: in a typical UK kitchen it runs slower than recipes written for warmer climates.
Read: Bulk fermentation explained for beginners.
3. Shaping
Shaping builds surface tension, which is what makes the loaf rise upwards instead of spreading flat. A pre-shape, a short rest, then a firm final shape into a banneton.
Read: How to shape sourdough properly for better oven spring.
4. Proofing
The final rise, at room temperature or overnight in the fridge. Too little and the loaf is tight and dense; too much and it slumps. Learning to read the dough here is the single biggest step up for most bakers.
Read: Overproofed vs underproofed sourdough: how to tell the difference.
5. Scoring
One confident cut decides where the loaf opens in the oven. Score it cold, at a shallow angle for an ear, with a sharp blade.
Read: How to score sourdough for better oven spring, and if you need a lame, our six bread lames compared.
6. Baking
A fully preheated oven, usually between 230 and 250 degrees Celsius, with steam at the start so the crust stays flexible while the loaf expands. Bake until the crust is a deep golden brown: colour is flavour.
When it goes wrong
A dense or tight crumb is the most common complaint, and it usually comes from under-fermentation, a weak starter or cutting bulk fermentation short.
Read: Why is my sourdough dense? Common causes and how to fix them.
What you need
You do not need a professional setup. Our guide to essential sourdough tools covers what is worth buying and what you can skip, and our sourdough starter kit guide covers kits.
