Sourdough Bread Basics: Starter, Fermentation and Structure

A practical introduction to sourdough starter strength, fermentation, shaping and baking.

Use an active starter

A starter should show predictable fermentation before it is expected to raise dough reliably.

Watch the dough, not only the clock

Fermentation speed changes with temperature, flour and starter strength.

Build strength gradually

Mixing and folding help organize gluten without requiring constant kneading.

Shape with enough tension

Surface tension helps dough hold structure during final proofing.

Bake with enough heat

Strong initial heat supports oven spring and crust development.