My Sourdough Journey: From Trial and Error to Success

It is so rewarding making your own sourdough bread from scratch. It’s more than just mixing flour, water, and salt—it’s patience, learning, and a little bit of trial and error. After three attempts, I finally baked a beautiful, golden sourdough loaf that I was proud of. Today, I’m sharing my journey, the mistakes I made, and what finally worked!

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Attempt #1: The Gummy, Flat, and Salty Loaf

My first attempt at sourdough was full of excitement, but I quickly learned that sourdough doesn’t forgive shortcuts! I used my starter right after feeding, not realizing I needed to wait for it to peak. The result? A dense, gummy loaf that barely rose. On top of that, I didn’t measure my salt correctly, making the loaf overly salty.​

Attempt #2: The Over-Proofed Dough

For my second attempt, I was determined to fix my mistakes, but I made a critical miscalculation—I started my sourdough process way too late in the day, underestimating the time commitment. During bulk fermentation (the first rise), I fell asleep and left the dough on the counter overnight. By the time I got to it the next morning, the dough had over-proofed, lost its structure, and spread out too much. When baked, it turned out flat and dense, lacking the strength needed for a proper rise.

​What I learned: ✔️ Use a kitchen scale to measure ingredients precisely.
✔️ Plan ahead—sourdough is a long process, so starting at the right time is key.
✔️ Check dough strength—over-proofing can weaken structure and lead to a flat loaf.

​Attempt #3: Success! 🎉

​By my third attempt, I had learned from my mistakes. I waited for my starter to double before using it, I handled my dough with care, and I baked it in a Dutch oven to trap steam. The result was a crusty, golden loaf with a soft, open crumb—just what I had been aiming for!

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My Foolproof Beginner Sourdough Recipe!
If you’re starting your own sourdough journey, this recipe is for you!

(Makes 1 loaf)
Ingredients:

• 500g (3 ¾ cups) bread flour (or a mix of 400g bread flour + 100g whole wheat flour)
• 375g (1 ½ cups + 1 tbsp) filtered water (room temperature)
• 100g (½ cup) active sourdough starter (fed and bubbly)
• 10g (2 tsp) salt

Equipment:

• Mixing bowl
• Bench scraper
• Dutch oven or baking stone
• Banneton (proofing basket) or bowl with a kitchen towel
• Sharp knife or bread lame

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Instructions:
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Step 1: Mix the Dough (Autolyse)

1. In a large bowl, mix 500g flour and 350g water (reserve 25g for later).
2. Stir until no dry bits remain. Cover and let rest for 30-45 minutes (this helps gluten develop).

Step 2: Add Sourdough Starter & Salt

1. Add 100g of active sourdough starter and mix using your hands until incorporated.
2. Add 10g salt with the remaining 25g water, mix again.
3. Cover the bowl and let it rest for 30 minutes.

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Step 3: Bulk Fermentation (Stretch & Folds)

1. Over the next 3-4 hours, perform 4 sets of stretch & folds every 30 minutes:
   • Grab a side of the dough, stretch it up, and fold it over.
   • Rotate the bowl and repeat 3 more times.
   • Cover between folds.

Step 4: First Rise

1. Let the dough rest at room temperature until doubled in size (4-6 hours).

Step 5: Shape the Dough

1. Lightly flour a surface, gently turn out the dough.
2. Shape it into a round (boule) or oval (batard) loaf by folding the edges into the center.
3. Place it in a banneton or bowl lined with a towel dusted with flour.

Step 6: Cold Proof (Overnight)

1. Cover and place in the fridge for 8-12 hours (develops flavor and structure).

Step 7: Bake

1. Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
2. Remove dough from the fridge, place it on parchment paper.
3. Score the top using a sharp knife or bread lame.
4. Transfer to the hot Dutch oven, cover with lid, and bake covered for 20 minutes.
5. Remove the lid and bake for another 20-25 minutes until golden brown.
6. Let cool on a wire rack for at least 1 hour before slicing.

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Lessons I Learned Along the Way

​✔️ Wait for your starter to peak before baking.
✔️ Plan your baking schedule wisely—starting too late can throw everything off!
✔️ Bulk fermentation is crucial—if your dough is too slack, give it extra folds.
✔️ Bread flour makes a difference (AP flour works but bread flour gives better rise and chewiness).
✔️ Be patient—each attempt teaches you something new!

Extra Tips for the Best Bake

• Be careful! That Dutch oven gets extremely hot—use oven mitts.
• If your bread is browning too fast, lower temp to 450°F (230°C) for the last 10 minutes.
• For a crispy bottom crust, you can place the Dutch oven on a baking stone or preheated sheet pan.

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Bulk Fermentation (Stretch & Folds)

​Stretch and folds are a crucial technique for developing gluten strength without kneading.

Here’s how to do them properly:

1️⃣ Wet your hands slightly to prevent sticking.
2️⃣ Grab one side of the dough, stretch it up gently, and fold it over itself.
3️⃣ Rotate the bowl 90 degrees and repeat the stretch and fold.
4️⃣ Do this on all four sides of the dough.
5️⃣ Let the dough rest for 30 minutes, then repeat for a total of 4 rounds.
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Each round strengthens the dough, helping it hold its shape and develop a better texture when baked.

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Essential Tools for Sourdough Success

Having the right tools makes sourdough baking much easier! Here are the essentials I used:
 
Disclaimer: As an amazon associate, I earn from qualifying purchases.
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✔️ Kitchen Scale – Precision is key in sourdough, and a scale ensures accurate ingredient measurements.
✔️ Mixing Bowls – Large bowls for mixing and bulk fermentation.
✔️ Bench Scraper – Helps handle and shape the dough without sticking.
✔️ Banneton (Proofing Basket) – Supports the dough during its final rise and creates a beautiful pattern on the crust.
✔️ Dutch Oven – Traps steam while baking, helping create a crispy crust and great oven spring.
✔️ Bread Lame (or Sharp Knife) – Used for scoring the dough so it expands properly in the oven.
✔️ Thermometer – Checks if the bread is fully baked (aim for at least 205°F internally).
✔️ Parchment Paper – Makes transferring dough into the Dutch oven easier.

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