Sourdough Cheat Sheet

These are instructions for how I make bread. Every baker has their own slightly different approach. Including you!

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Ingredient Summary

Dough * 540g bread flour * 60g whole wheat flour * 400g water * 120g starter * 50g water * 13g salt

starter feed * 100g starter * 60g water * 30g bread flour * 30g whole wheat flour

dusting flour * equal parts rice flour + bread flour

recommended special equipment * kitchen scale! * dutch oven or cast iron combo cooker * safety razor or bread lame * bannetons * bench scrapper

Sourdough Dough

I do all my measurements on a kitchen scale in grams. This helps with precision and consistent quality. If you don’t have a scale water 1g = 1 milliliter of water.

Mixing Dough for Two Loaves

It is just as easy to make two loaves as it is to make one. So bake one for your household and give the other to a neighbor! <3

In a dry bowl combine: 540g bread flour + 60g wheat flour

(This all purpose flour is a high-gluten flour from Barton Springs Mill, if you are buying from a grocery store get bread flour if you can. I like King Arthur bread flour)

Measure out: 400g water

then add 120g starter

mix together

Add dry ingredients to the wet

mix together until no dry flour seriously get in there. scrape the side of the bowl. smoosh the dough around. dry flour forms unpleasant lumps in your bread.

Rest 30 min, gently covered

13g salt 50g water Smoosh into the dough with your hands. The added water will not absorb right away, that’s fine.

Rest 30 min gently covered

Turning Dough

This dough does not require kneading, instead of needing a technique called turning helps develop gluten structure. Turns mean grabbing the dough with your hand and stretching it. I stretch every side of the dough and then shape it into a ball and then let that rest.

Every 30 min give the dough some turns. Do this a few times.

It usually take about 4 hours for the dough to rise. This dough is just risen enough, it could have used another hour but this is fine. Sourdough is very forgiving.

Shaping the Dough

Prepare dusting mix with 50/50 bread flour and white rice flour. Rice flour is nice but not essential, it. does not scorch as much as wheat flour which helps with high heat baking.

Dust the counter with flour

Turn dough out onto floured counter

Divide into two even loafs. Yes I even weigh the two dough balls.

Fold like an envelope This technique is used to build tension in the dough. stretch and fold top to bottom

left to right

right to left

bottom and over

and pull it all into a ball and lay it seam side down. Repeat with the second dough ball.

Let rest on the counter covered with a towel or basket, seam side down, 30 min

Dust a proofing basket (banneton) or a bowl lined with a clean dishtowel with flour. If you are using a dishtowel coat it thoroughly with flour, otherwise the dough can get into the fibers messing up both your towel and loaf.

Dust the rested dough with flour

Flip over, flour side down Fold like an envelope again

Lay the dough balls seam side down and dust the tops to coat.

Put the dough top-side down into the proofing basket.

Pinch the bottom seam together to build more tension ![]

Cover and refrigerate overnight.


Put the combo cooker or dutch oven in the oven and set oven to preheat to 500F. Let the oven reach 500F and then let it stay at 500F for at least 30min. You will be tempted to cut this short but you shouldn't.

While the oven is preheating retrieve a basket of dough out of the refrigerator and proof at room temperature for at least 30 min

Get a razor ready. Carefully. If you don't have a razor use scissors. Scissors are better than a knife for scoring.

Leaving the dough in the basket lightly coat the dough with the dusting mix

Pull out the bottom of the dutch oven out and set down somewhere safe then flip the dough into the dutch oven

Score the top of the dough. Carefully.

Move that back into the oven and cover and drop the oven temperature to 450F don't forget this part! Bake covered for 20 min

Remove cover from the dutch oven and bake uncovered for 15 min. I leave the top part in the oven to help it stay hot.

Remove when dark brown. Like not quite burned but close. Darker than you think.

wipe the crumps out of the dutch oven.

Repeat the baking process with the second loaf or two combo cookers will fit in most ovens.

Eat with copious amounts of butter or other favorite toppings.

Feeding the Starter

I bake weekly and that's when I feed my starter. I use the starter directly from the fridge for making my dough. And while the dough is resting I feed the starter. Once it is has fermented for a few hours at room temp I put it back in the fridge.

60g water 100g starter

add water to the starter and mix together

60g feed flour mix (50/50 bread flour and whole-wheat flour mixed together)

add and mix together

starter right when it has been fed

starter that is ready to store or use

Wait about 4 hours for it to get real bubbly. Drop a little into a cup of water, it will float once it is ready to use. You can now put it away in the fridge and have it at the ready for when you want to bake.