After two years of baking, I’ve discovered the tips, tricks, and essential tools that make sourdough easier, more predictable, and more enjoyable—everything I wish I knew when I first started.
Tip #1
The temperature of your space really makes a difference.
When I was first starting out, I kept my starter on the counter and fed it every day. It was winter at the time, and my husband and I generally keep our house on the cooler side – around 68°F. Based on the guidelines I follow, the ideal temperature should be closer to 75°F. Instead of cranking up the heat and paying more for utilities, I simply turn the oven light on and put my starter or dough inside while it rests. For added warmth, I’ll wrap my jar in a towel before placing it in the oven.
My only warning: don’t forget that it’s in there. You definitely don’t want to preheat your oven and ruin your starter by accident.
Tip #2
The temperature of the water you mix with your starter or flour matters.
If you’re noticing a trend here, you’re right – temperature really does matter when you’re making sourdough! Fermentation slows way down when things are too cold. According to a recipe from The Perfect Loaf by Maurizio Leo, when you mix your flour with water, you ideally want the water to be around 104°F. I measure my water and use my electric kettle to heat it to that temperature. This gives the dough a great starting point for fermentation.
Tip #3
Don’t restrict yourself to a strict schedule.
When I first started making sourdough, I stressed myself out trying to time every step perfectly. I’d calculate everything down to the minute – what time I needed to wake up, when I needed to be home, and how each step aligned. My advice? Don’t do this to yourself.
Yes, sourdough involves time-based steps, but there’s definitely some flexibility. In my experience, your bread isn’t going to be ruined if you miss a stretch and fold by 20 minutes. If your dough cold ferments an hour or two longer, it will still be fine.
There are many factors that affect your final loaf, so nothing guarantees perfection, but the point is to go with the flow, enjoy the process, and not stress so much.
Tip #4
The best way I’ve found to keep sourdough fresh for a long time is slicing and freezing.
Whenever I bake sourdough, it seems to get hard within a day (or less). I’ve tried different bread bags, but none of them seem to seal tightly enough to keep the loaf fresh. What works best for me is slicing the loaf and freezing the slices in packets of two – usually the portion I need at once. I wrap mine in foil, but you can also use freezer-safe bags with parchment between slices.
When I’m ready to eat it, I pull the slices from the freezer and pop them into the toaster oven for a medium toast. This method works every time and lets me enjoy my sourdough over an extended period of time instead of watching it go stale.
Tip #5
Store your starter in the fridge if you don’t use it every day.
Personally, I don’t have the patience or need to maintain a sourdough starter daily. I only use mine every 2–4 weeks, and feeding it every day would waste a lot of flour. I keep my starter in a jar with a lid in the fridge. When it’s chilled, you only need to feed it every 10–14 days (and honestly, you could probably leave it longer).
When I plan to bake, I take it out at least a day ahead to feed it and wake the yeast back up. If it’s not rising to double its size, I’ll leave it out and feed it daily for a few days to strengthen it again.
Essential Tools I Never Bake Sourdough Without
- 109 Year Old San Francisco Sourdough Starter Culture
- Silicone Bread Sling Dutch Oven
- Bread Banneton Proofing Baskets
- Dough Whisk
- Dough Scraper
- Bread Lame – Scoring Tool
- Dutch Oven – I own a 7-Quart one from Crock Pot.
- A large bowl for mixing
- Any type of glass jar to contain your starter
- Bowl and jar covers – I sewed my own with a cotton fabric.
The Rorecay Sourdough Baking Supplies kit includes proofing baskets, a dough whisk, scraper, lame, and various other tools. I highly recommend it for beginners—the price is reasonable, and you don’t have to hunt for each tool individually. It also makes a great gift!
Honorable Mention:
The Perfect Loaf by Maurizio Leo – It’s incredibly helpful to read about sourdough. There’s a lot to learn, and having a detailed guide in front of you can make a big difference. There are many sourdough books out there, but this is the one I purchased and refer back to often.
Whether you’re just starting out or refining your technique, I hope these insights and tools save you some guesswork and help you bake better, more consistent sourdough. Here’s to many more loaves—and all the little lessons that come with them.
Looking for ways to use your sourdough discard? Check out my post below!