A few top tips to help you raise your sourdough game!
- Don’t be afraid, it can sense your fear.
- Get hold of an established starter for better results.
- Wooden or silicone utensils and glass bowls are best—don’t use metal.
- Use local organic flour with at least 10% protein and filtered water.
- Make sure your starter is in top form before baking—feed twice and do a “float test” if in doubt.
- Start with a low hydration recipe to get the hang of things and measure everything with a digital scale.
- Stick with the same recipe and the same flour until you get consistently good results.
- Watch the dough not the clock; timings are temperature dependent and patience is a virtue.
- For best results, bake cold dough in a very hot oven and cover for the first 20 minutes to trap steam.
- Don’t be discouraged if you don’t get a great loaf; flops make the best breadcrumbs.