Science of Sourdough
Hydration Science in Sourdough
Lesson 8 of 9
Water does far more than make flour wet. It changes mobility, gluten, fermentation and the final texture of bread.
Read the guideChoose your learning level
Confident Baker sourdough guides
Explore advanced techniques, sharper troubleshooting and the details that help turn good loaves into great ones.
Recommended for you
Confident Baker guides
Clear, tested advice to help you keep learning with confidence.
Science of Sourdough
Gluten Development in Sourdough
Lesson 6 of 9
Gluten is the flexible network that allows dough to hold the gas fermentation creates.
Read the guide
Science of Sourdough
pH in Sourdough Explained
Lesson 4 of 9
pH gives us a way to describe acidity, but it is only one part of the sourdough picture.
Read the guide
Science of Sourdough
Lactic Acid Bacteria in Sourdough
Lesson 2 of 9
Yeast makes the dough rise. Lactic acid bacteria help define the flavour and environment around it.
Read the guide
Breadmaking Equipment
Weck Jars for Sourdough Starter
What You'll Learn Why Weck jars suit starter. Which size is practical. How to use the lid. Why clips are usually unnecessary. How to clean the jar easily.…
Read the guide
Breadmaking Equipment
Proofing Boxes for Sourdough
Lesson 8 of 11
A proofing box can mean two different things: a straight-sided dough container or a temperature-controlled chamber.
Read the guide
Breadmaking Equipment
Thermometers for Sourdough
Lesson 6 of 11
Temperature is one of the biggest hidden variables in sourdough, so a simple thermometer can remove a lot of guesswork.
Read the guide
Breadmaking Equipment
Digital Scales for Sourdough
Lesson 5 of 11
Accurate weighing is one of the simplest ways to make sourdough repeatable.
Read the guide
Breadmaking Equipment
Bread Lames Explained
Lesson 3 of 11
A bread lame gives you a safer, more controlled way to hold a razor for scoring.
Read the guide
Breadmaking Equipment
Best Bannetons for Sourdough
Lesson 1 of 11
A good banneton supports shaped dough without making proofing more complicated.
Read the guide
Troubleshooting
Why Is My Sourdough Crumb Too Tight?
Lesson 12 of 13
A tight crumb is not automatically bad—but if you want a lighter loaf, fermentation is the first place to look.
Read the guide
Troubleshooting
Why Is My Sourdough Dough So Sticky?
Lesson 3 of 13
Sticky dough is normal to a point. The question is whether it is simply wet—or structurally weak.
Read the guide
Troubleshooting
Why Is My Sourdough Bread Dense?
Lesson 1 of 13
Dense sourdough is usually a fermentation or dough-development problem—not a sign that you are bad at baking.
Read the guide
Troubleshooting
Why Is My Sourdough Loaf Flat?
Lesson 2 of 13
A flat loaf usually means the dough could not hold its shape by the time it reached the oven.
Read the guide
Troubleshooting
Why Won’t My Sourdough Dough Rise?
Lesson 4 of 13
If the dough will not rise, start with starter strength and temperature before changing the recipe.
Read the guide