Sourdough Blog

Practical notes for better timing, calmer fermentation, and more predictable bread.

Sourdough dough at peak bulk fermentation in a clear container
Featured guide When is bulk fermentation actually done?

Learn the signs that matter when the dough is ready to shape, from rise and bubbles to feel and movement.

Latest articles

Hands folding sourdough with bowls of inclusions nearby
Technique guide How to add inclusions to sourdough

When to fold in fruit, cheese, olives, chilli, zest, and other inclusions without wrecking the loaf.
Sluggish sourdough starter in a jar ready for a rescue feeding
Starter rescue My starter is looking very sorry

A 48-hour plan with 3 or 4 feeds to bring a tired starter back.
Sourdough dough with a thermometer for tracking fermentation temperature
Temperature How dough temperature changes fermentation speed

Why a few degrees can change the whole schedule.
Bubbly sourdough starter in a glass jar ready to be fed
Starter care How to feed a sourdough starter for baking

Ratios, timing, and readiness without the mysticism.
Slow sourdough starter in a jar with a rise marker
Troubleshooting Why your starter rises slowly

Cold rooms, weak feeds, tired flour, and what to do next.
Sourdough dough samples showing different hydration levels
Recipe balance Sourdough hydration explained without the fog

What water changes, and why wetter is not automatically better.
Sourdough dough with thermometer in a cool kitchen
Cold kitchens Sourdough bulk fermentation in winter

How to adjust timing when your kitchen drops a few degrees.
Sourdough starter jar with flour and water
Starter ratios Sourdough starter feeding ratios explained

What 1:1:1, 1:2:2, and 1:5:5 feeds actually change.
Slack overproofed sourdough dough spreading on a floured bench
Troubleshooting Signs your sourdough is overproofed

How to spot dough that has gone too far, and what can still be saved.
Dense underproofed loaf with compact crumb and weak rise
Troubleshooting Signs your sourdough is underproofed

Dense crumb, weak rise, and the clues that fermentation needed longer.
Active bubbly sourdough starter in a glass jar
Starter readiness When is sourdough starter ready to use?

Peak, bubbles, smell, timing, and why the float test is not everything.
Instant-read thermometer measuring sourdough dough temperature
Dough temperature Why dough temperature after mixing matters

The single measurement that makes sourdough timing less mysterious.
Bulk fermentation container beside a shaped loaf in a banneton
Fermentation stages Bulk fermentation vs final proof

What each stage is doing, and why mixing them up causes bad timing.
Sourdough starter beside flour and water
Recipe balance How much starter should you use in sourdough?

How inoculation changes bulk fermentation speed and flavour.
Sourdough dough temperature being checked in a kitchen
Room temperature Room temperature and sourdough timing

Why kitchen temperature changes everything from starter feeds to bulk.
Sourdough dough and ingredients ready for recipe scaling
Recipe scaling How to scale a sourdough recipe

Change batch size without accidentally changing hydration or timing.