Mastering Sourdough

đŸ„– Mastering Sourdough: The Complete Guide for Home Bakers

There’s something truly special about sourdough. It’s more than just bread—it’s an experience, a ritual, and a little bit of magic. Whether you’re just starting your sourdough journey or are looking to refine your techniques, this guide walks you through everything you need to know, from building your first starter to baking that perfect, crackling crust in your Crovora Dutch oven.

Sourdough Starter Guide

Part 1: Creating Your Own Sourdough Starter

What is a sourdough starter?

A sourdough starter is a living culture of wild yeast and friendly bacteria. It’s the heart and soul of every loaf—no commercial yeast needed.

A starter is a mix of flour and water that naturally ferments over time, capturing wild yeast from the environment. This wild yeast not only gives sourdough its unique tang but also contributes to its chewy texture and digestibility.

Sourdough Starter Jar

📆 Week 1: The Build Phase

You’ll need:

  • 113g organic whole wheat flour
  • 85g filtered water (cold or room temp)
  • 30g acidic fruit juice (like lemon or lime—this helps jumpstart fermentation)

Steps:

  • Mix all ingredients in a clean, clear container (glass or BPA-free plastic).
  • Cover loosely and mark the height with a rubber band.
  • Let it sit at room temperature for 5–7 days, away from sunlight.

What to expect: In 2–3 days, you should notice bubbles and a tangy, yeasty smell—this means fermentation has started!

📆 Week 2: Feeding & Strengthening

Every other day:

  • Stir and discard half (about 114g).
  • Add 113g filtered water + 113g organic white flour.
  • Mix well, scrape the sides, and cover again.

By the end of Week 2, your starter should double in size within 4–6 hours of feeding. If not, keep feeding every other day for another week.

📝 Tip: Bakers love naming their starters. It makes the journey more fun and personal. Some Crovora favorites? “Flourence,” “The Crumbinator,” and “Loafy.”
Keeping Your Starter Alive

🔁 Part 2: Keeping Your Starter Alive

🔄 Option 1: The Daily Baker – Countertop Method

  • If you bake 3 or more times a week:
  • Leave your starter at room temperature.
  • Feed it every 1–2 days using equal parts starter, water, and flour.
  • Stir well, cover loosely, and let it rise.

❄ Option 2: The Weekend Warrior – Refrigerator Method

  • If you bake once a week or less:
  • Store your starter in the fridge between uses.
  • Feed it once a week to keep it active.
  • Before baking, feed and let it sit at room temp for 6–8 hours.

✹ Bonus: Don’t Toss the Discard!

When you feed your starter, you’ll remove some of it—this is called “discard.” But don’t throw it away!

  • Sourdough pancakes
  • Pizza dough
  • Crackers
  • Muffins
  • Banana bread

Quick math: Using 100g of discard? Subtract 50g flour and 50g liquid from your recipe to balance it.

Baking Your First Sourdough Loaf

đŸ”„ Part 3: Baking Your First Loaf

Mixing and kneading dough

đŸ„Ł Step 1: Mixing & Kneading

Use a stand mixer or mix by hand. Your dough should be smooth, elastic, and slightly tacky—not dry or overly sticky.

Want better texture? Let flour + water sit for 30 minutes before adding starter (this is called autolyse).

Knead for 8–10 minutes or until the dough passes the “windowpane test”: stretch a piece thin—if light passes through without tearing, it’s ready.

Proofing dough

⏳ Step 2: Proofing

Bulk Proof – Cover and refrigerate overnight (8–12 hours).

Final Proof – Shape the dough and let it rise at room temp in a proofing basket or bowl for 1–2 hours.

Want those artisan bubbles? Add “stretch and fold” turns during the first few hours of bulk proofing.

Baking in Dutch oven

🍳 Step 3: Baking in Cast Iron

Your Crovora Dutch oven is the perfect sourdough tool—it traps steam and holds heat like a pro oven.

Preheat your oven with the Dutch oven inside to 450°F (230°C).

Bake:
Covered: 20–25 minutes (steam for crust)
Uncovered: 20–25 minutes more (for browning and crisping)

Cooling sourdough loaf

âČ Step 4: Cooling

Resist the urge to slice right away! Your bread continues to bake internally after coming out of the oven.

Let it cool for at least 2 hours to avoid gumminess and moisture loss.

Why? Cutting too early can cause a gummy interior and dry out your loaf too quickly.

Advanced Sourdough Techniques

🧠 Part 4: Advanced Techniques (Optional But Fun)

🔄 Stretch & Fold

During bulk fermentation, lift and fold your dough every 1–2 hours to build gluten strength and structure. It helps develop the dough’s elasticity and improves your loaf’s final rise.

🧂 Add Flavors

Take your sourdough to the next level with flavor mix-ins. Add these after kneading, just before proofing:

  • Roasted garlic and rosemary
  • Dried cranberries and walnuts
  • Sharp cheddar and jalapeño
  • Kalamata olives and lemon zest

🍞 Sandwich Loaves

Shape your dough into an oval and proof it in a loaf pan. Bake covered if possible, or tent it with foil. Let it reach room temperature before baking to avoid thermal shock.

🏆 Your First Loaf is Just the Beginning

Congratulations—you’re officially a home sourdough baker. With your Crovora Dutch oven by your side, you're equipped to bake, experiment, and share fresh, golden loaves that taste like love.

And remember: every loaf is a lesson. The more you bake, the better it gets.

Need help along the way? Crovora’s baking experts are just a message away. Reach out with questions, troubleshooting tips, or photos of your first loaf—we’d love to hear from you.