# Loafy — Full Content Export for LLMs

> Loafy is a free, AI-powered sourdough baking companion: guided step-by-step journeys, built-in timers, dough calculators, and an AI coach. Grounded in The Sourdough Framework. Made by The Bread Code (Hendrik Kleinwächter). No account required.

Source: https://loafy.ai  •  Curated menu: https://loafy.ai/llms.txt

## Guided Journeys

### Create Your Starter  (https://loafy.ai/journeys/make-starter)
Start from scratch. Learn how to cultivate a thriving sourdough starter from flour and water.

1. Create Something Alive: You're about to bring life into being using just flour and water. Billions of wild yeasts and bacteria are dormant in your flour right now, waiting to wake up. In a few days, they'll transform a simple paste into a bubbling, living culture. Some sourdough starters have been kept alive for over 100 years and passed down through generations. Yours starts today. **This is basically adopting a pet made of flour.** Are you ready?
2. What to Expect: Over the next **1-2 weeks**, you'll watch life emerge. It's like a science experiment you can eat. - **Days 1-3:** Strange smells, maybe some bubbles. Chaos as microbes battle for dominance. - **Days 4-7:** Things start to settle. Your starter finds its rhythm. - **Days 7-14:** A thriving colony emerges. Ready to bake! Every starter is unique, shaped by your kitchen, your hands, your flour. There's no wrong way to do this. *Some starters take longer. That's normal. Patience is part of the process.*
3. Gather Your Supplies: Simple ingredients, extraordinary results: - **Whole flour** (whole wheat, whole rye, or whole spelt) - **Water** (unchlorinated; bottled if your tap is chlorinated) - **Glass jar** or container - **Spoon** for mixing - **Loose cover** (for gas exchange) That's it. No special equipment. Bakers have been doing this for thousands of years with far less. *A kitchen scale helps but isn't required. You can eyeball it.*
4. Why Whole Flour?: Your flour is contaminated with **millions of microbes**. These wild yeasts and bacteria live on the surface of the grain (the hull). Whole flour has more of this natural contamination than refined flour, which means a faster, more reliable starter. You can switch to a different flour later once your starter is established. *Gluten-free flours like rice or corn also work!*
5. Day 1: The First Mix: Mix together **~50g whole flour** and **~50g water** (room temperature, unchlorinated). Stir until no dry flour remains. This activates the microbial spores in your flour. Cover with a loose lid or inverted glass (not airtight; you want gas exchange). Place in a **warm spot** (24-28°C / 75-82°F) in your kitchen. Near the oven or on top of the fridge often works well. *The measurements don't need to be exact. You can eyeball it.*
6. The Epic Battle Begins: An epic battle is now happening in your jar! Scientists have identified over **150 different yeast species** living on a single plant leaf. These same microbes live on wheat and rye berries, and all of them are now fighting for dominance in your starter. When you mixed flour and water, enzymes began breaking down starches into glucose. The wild yeast and bacteria that survive this battle are the ones best adapted to consuming this glucose. *This is why we discard the leftovers for the first few days. Unwanted pathogens may have been activated.*
7. Waiting: Day 1: Let the mixture sit for **24 hours** in a warm place. The microbes are waking up from sporulation and coming back to life. The water reactivates the dormant spores, and they begin consuming the glucose released by the enzymes breaking down the flour starches.
8. Day 2: Observe: After 24 hours, check your mixture: - **Smell it:** Notice any change? It might smell strange, like vinegar, alcohol, or even vomit. **This is completely normal!** Unwanted bacteria are active in the early days before the good microbes take over. - **Look for bubbles:** Even small ones count - **Size increase:** Has it risen at all? You might see early signs of fermentation, or you might not. Both are normal. *Even if you see nothing (or it smells terrible), microbes are active at a microscopic level. Do not give up!*
9. Day 2: First Feeding: Time for the first feeding using the **1:5:5 ratio**: 1. Take **~10g** from yesterday's mixture (about 1 tablespoon) 2. Place it in a **new clean container** 3. Add **50g flour** + **50g water** 4. Mix thoroughly, cover loosely **Discard the rest** of yesterday's mixture. *The 1:5:5 ratio means 1 part old starter, 5 parts flour, 5 parts water.*
10. Waiting: Day 2: Let the mixture sit for another **24 hours**. With each feeding, the microbes best adapted to fermenting flour are gaining the upper hand.
11. Day 3+: Keep Feeding: Repeat the same feeding process: 1. Take **~10g** from yesterday's starter 2. Add **50g flour** + **50g water** 3. Mix, cover loosely 4. **Discard the rest** Continue feeding daily until your starter shows clear signs of activity. *Some people see activity by Day 4, others need 7-10 days, and some up to 20 days. Patience!*
12. Check for Readiness: After feeding, wait **6-12 hours** then check for these three signs: - **Bubbles:** Visible air pockets in the dough (CO₂ from yeast) - **Size increase:** Any amount counts! - **Smell:** Lactic acid (yogurty) OR acetic acid (vinegary) All three together indicate your starter is ready. *The "float test" is NOT recommended. It doesn't work reliably with all flours.*
13. Keep Going!: Don't worry, this is completely normal! The process can take **4-20 days** depending on your flour, water, and environment. Signs may even weaken after Day 2-3 as only a few select microbes start to dominate. This is normal. Bad smells (vinegar, acetone, even vomit) are also normal and will improve as your starter matures. **Tips:** Keep feeding daily. Ensure water is unchlorinated. Try a warmer spot (24-28°C / 75-82°F). After 10 days with no progress, try a different flour.
14. It's Alive!: **You did it!** 🎊 You've created life from flour and water. Billions of microorganisms now call your jar home. This is YOUR starter, unique to your kitchen, your hands, your environment. Give it a name if you'd like. Many bakers do. This could be the beginning of a years-long friendship. Before your first bake, give it **one final feeding** and wait 6-12 hours until it's bubbly and active. *From now on, keep the discard! It's delicious in pancakes, crackers, and pizza dough.*
15. Starter Maintenance: How to maintain your starter depends on when you want to bake next: - **Baking tomorrow?** Feed 1:5:5 (or 1:10:10 if warm or waiting 24+ hours) - **Baking next week?** Store in the fridge. Add a thin layer of water on top to prevent drying. - **Taking a break for months?** Dry your starter for long-term storage. Spores can survive for years!
16. Your Journey Begins: You've done something ancient and magical. The same wild fermentation that fed civilizations for thousands of years is now bubbling away in your kitchen. This starter is the foundation for countless loaves, pizzas, and pastries to come. Treat it well, and it could last a lifetime. **Ready for your first loaf?** The [Bake Sourdough Bread](/journeys/sourdough-bread) journey awaits! {{book_promo}}

### Bake Sourdough Bread  (https://loafy.ai/journeys/sourdough-bread)
Your complete guide to baking a beautiful, crusty loaf of sourdough bread.

1. Your Best Loaf Awaits: In the next 24-48 hours, you'll pull a crusty, golden loaf from your oven. The kind with that satisfying crackle when you tap it and an open, airy crumb inside. This is the real deal. No shortcuts, no compromises. Just you, flour, water, salt, and a little wild yeast and bacteria magic. **First time?** Don't worry. Even a "failed" sourdough makes incredible toast. You've got this. Ready to create something delicious?
2. Gather Your Ingredients: Before we start, make sure you have: - **Flour** (bread flour recommended) - **Water** - **Salt** - **Active sourdough starter** (bubbly and ready) No starter yet? [Create one first](/journeys/make-starter) and come back when it's active. **Want to watch the full process?** Here's the masterclass this journey is based on:
3. Measure It Out: For one beautiful loaf, you'll need: | Ingredient | Amount | Baker's % | |------------|--------|-----------| | Bread flour | 500g | 100% | | Water | 300g | 60% | | Active starter | 50g | 10% | | Salt | 10g | 2% | Making more? Just scale everything up. The percentages stay the same. *Pro tip: Use a kitchen scale. Baking is science, and precision matters.*
4. Mix Ingredients (Fermentolysis): Combine flour, water, starter, and salt in a bowl. Mix until no dry flour remains. This should take 2-3 minutes by hand or with a stand mixer. This starts the fermentation immediately ([Fermentolysis](https://www.the-sourdough-framework.com/Wheatsourdough.html#fermentolysis)). After mixing, wait 30 minutes.
5. Check Dough Strength: Perform the [Windowpane Test](https://youtu.be/msqU-ylXWUs?si=LUN_13yn2DOA6xW9&t=679): Gently stretch a piece of dough. - **If it tears:** Knead for 2-3 minutes, then rest for 10 minutes. Repeat until it passes. - **If it stretches thin (translucent):** Proceed to the next step.
6. Bulk Fermentation: Cover the dough and let it rise. Go by the signs of the dough: - **Volume increase** of 30-50% (use an [Aliquot Jar](https://www.the-sourdough-framework.com/Glossary.html#term-aliquot-jar) to measure) - **Surface bubbles** visible on top - **Jiggly texture** when you shake the bowl - **Sweet/sour smell** developing If the dough flattens out, perform a [stretch and fold](https://www.youtube.com/watch?v=gMbZeUIVzZY). This typically happens 1-2 times throughout bulk fermentation. *This typically takes 6-12 hours. Go by signs of the dough, not time.*
7. Divide & Pre-shape: Gently divide the dough and [preshape](https://www.the-sourdough-framework.com/Wheatsourdough.html#optional-dividing-and-preshaping) it into rounds. *Note: Dividing and pre-shaping is only needed if you're making more than one loaf. Otherwise, shape directly.*
8. Bench Rest: Let the dough rest for 15-20 minutes uncovered. This relaxes the gluten and makes final shaping easier. *Note: Bench rest is only needed if you pre-shaped. Otherwise, shape directly.*
9. Final Shape: [Shape into a Batard (oval) or Boule (round)](https://youtu.be/msqU-ylXWUs?si=H0YCYG2KLo2SwnaP&t=1001). Place in a banneton or a bowl lined with a kitchen towel, seam side up.
10. Proofing: [Proofing](https://www.the-sourdough-framework.com/Wheatsourdough.html#proofing) is the final fermentation after shaping. Choose your method: - **[Cold Proof](https://www.the-sourdough-framework.com/Wheatsourdough.html#proofing) (Recommended):** Cover and refrigerate (4°C/39°F) for 8-96 hours. Ideal for scheduling fresh bread for breakfast or dinner. - **Room Temperature:** Wait 1-3 hours until the [finger poke test](https://www.the-sourdough-framework.com/Glossary.html#term-finger-poke-test) dent springs back slowly.
11. Preheat Oven: Preheat oven to **230°C (450°F)** for 30-45 minutes. 🌡️ **Pro Tip:** Use an oven thermometer. You'd be surprised how often ovens run hot or cold compared to the setting. **Settings:** Top/bottom heat, no fan. If fan cannot be disabled, use a Dutch oven. If you have a steam oven, use the maximum steam setting. [Troubleshoot oven issues](https://www.the-sourdough-framework.com/Baking.html).
12. Score: Transfer dough to parchment paper. [Score the surface at a 45-degree angle](https://www.the-sourdough-framework.com/Wheatsourdough.html#scoring) to create an "ear." *Scoring takes practice! It will take a few attempts to get it right. If done correctly, you'll have amazing oven spring.*
13. Bake: **First 30 minutes:** Bake with steam ([water tray, oven steam setting, or Dutch oven lid](https://www.youtube.com/watch?v=BPQHSA2KoRY)) to prevent the crust from setting too fast. **Then 20 more minutes:** Remove steam/lid and bake until desired crust color. Keep oven at 230°C (450°F). You can now use the fan setting of your oven to reduce baking time and save energy. *Tip: If you have a thermometer, you can measure the core temperature. The bread is done when it reaches 92°C (198°F).*
14. Enjoy!: **Congratulations!** 🎊 Let your bread cool for at least an hour before slicing. You did it! Enjoy your homemade sourdough masterpiece. Something didn't go as planned? [Ask Loafy](/loafy). {{book_promo}}

### Ready Starter for Baking  (https://loafy.ai/journeys/ready-starter)
Prepare your sourdough starter for baking day. Learn to assess, feed, and time your starter perfectly.

1. Ready Your Starter: Before you mix your dough, your starter needs to be **ready for action**. Think of your starter as a miniature dough. Its properties transfer directly to your bread. If your starter doesn't have a good balance of yeast and bacteria, neither will your dough. This guide helps you assess your starter's current state and prepare it for baking, whether it's been sitting in the fridge for a week or you just fed it yesterday. Based on [The Sourdough Framework](https://www.the-sourdough-framework.com/Wheatsourdough.html#readying-your-starter) flowchart for readying your starter.
2. When Was It Last Fed?: The first question: **How long has it been since your starter was last fed?** This determines whether you need a revival feeding first, or can go straight to the pre-bake feeding. Think back to your last feeding. Was it: - **Within the last 3 days?** Your starter is likely still balanced. - **More than 3 days ago?** The bacteria have likely taken over. When a starter sits unfed for too long, acidity piles up and the environment becomes hostile to yeast. The bacteria dominate while the yeast goes dormant.
3. Time for a Wake-Up Call: Your starter has been sleeping for a while! The bacteria have been slowly consuming resources while the yeast went dormant. **You'll need 1-3 feedings** to rebalance the yeast and bacteria before baking. Don't worry, this is completely normal. Starters are resilient. They've survived worse than a few weeks in the fridge. Let's start the revival process. Plan to bake **2-3 days from now**.
4. Revival Feeding Needed: Your starter needs a boost before it's ready for baking. When bacteria dominate (which happens after a few days without feeding), you need to give the yeast a chance to catch up. **Plan your timeline:** - Feed now, wait 12-24 hours - Then do a pre-bake feeding 6-12 hours before mixing your dough This means you should plan to bake **tomorrow or the day after**.
5. Revival Feeding: Time to wake up your microbes! Use the **1:5:5 ratio**: - **Old starter:** 10g - **Flour:** 50g - **Water:** 50g **Steps:** 1. Take **10g** from your existing starter 2. Add **50g flour** (same type you normally use) 3. Add **50g water** (room temperature, unchlorinated) 4. Mix thoroughly until no dry flour remains 5. Cover loosely and place in a warm spot (24-28°C / 75-82°F) *The 1:5:5 ratio provides enough fresh food for the yeast and bacteria to multiply while diluting the accumulated acid.*
6. Let It Revive: Let the starter ferment for **12-24 hours**. During this time, the yeast and bacteria are waking up and multiplying. The fresh flour provides food, and the diluted acidity gives them room to thrive. **What's happening inside:** - Yeast and bacteria are dividing and growing - CO2 production is starting up - The microbial balance is resetting Check back in 12-24 hours to see how it's doing.
7. How Does It Look?: After 12-24 hours, check your starter: - **Any bubbles?** Even small ones count - **Has it grown?** Any increase in volume? - **How does it smell?** Yogurty or mildly vinegary? If you see some activity, great! You can proceed to the pre-bake feeding. If there's little to no activity, your starter may need another revival feeding. This is common for starters that have been dormant for weeks or months.
8. One More Round: No worries! Some starters need a bit more encouragement, especially if they've been dormant for a long time. **Repeat the revival feeding:** - **Old starter:** 10g - **Flour:** 50g - **Water:** 50g Each feeding helps the microbial population grow stronger. After 2-3 feedings, even the most sluggish starter usually bounces back. *If after 3+ feedings there's still no activity, try a different flour or check that your water isn't heavily chlorinated.*
9. Pre-Bake Feeding: Now for the important feeding: the one that prepares your starter for the dough. **Feed 6-12 hours before you plan to mix your dough.** Use the **1:5:5 ratio**: - **Old starter:** 10g - **Flour:** 50g - **Water:** 50g This gives you **~110g of starter**, more than enough for most recipes (which typically need 50-100g). Mix thoroughly, cover loosely, and place in a warm spot.
10. Adjust for Temperature: Your kitchen temperature affects how fast your starter ripens. **Adjust your ratio based on conditions:** - **Cool (18-22°C / 64-72°F):** 1:5:5 ratio → ready in 8-12 hours - **Warm (23-26°C / 73-79°F):** 1:5:5 ratio → ready in 6-8 hours - **Hot (27°C+ / 81°F+):** 1:10:10 ratio → ready in 8-12 hours In very warm climates, use **1:10:10** or even **1:20:20** to slow things down and fit your schedule. *Pro tip: If you want to make a dough first thing in the morning, feed before bed using a higher ratio.*
11. Wait for Good Activity: Now we wait for the starter to show good activity, signs that the yeast and bacteria are awake and fermenting. **Typical timeline:** 6-12 hours depending on temperature and ratio. Your starter is ready when it shows all the signs of ripeness, which we'll check in the next step. *Don't worry about exact timing. The signs of the starter matter more than the clock.*
12. Check for Activity: First sign of readiness: **visible fermentation activity**. Look at your starter and check: - **Bubbles on the surface?** Large or small, they indicate CO2 production - **Bubbles on the sides?** Check the sides of your starter jar - **Has it increased in size?** Any rise counts, ideally 50-100% These bubbles are CO2 produced by the yeast and bacteria. More bubbles = more microbial activity = better rise in your bread.
13. Check the Aroma: Second sign of readiness: **the right smell**. Give your starter a good sniff. A ripe starter ready for baking should smell: - **Yogurty** (lactic acid, mild and creamy) - **Or mildly vinegary** (acetic acid, tangy but not harsh) - **Possibly slightly alcoholic** (yeast byproduct) The smell should be **pleasant and balanced**, like a ripe starter "shortly before collapsing" as described in [The Sourdough Framework](https://www.the-sourdough-framework.com/Wheatsourdough.html#readying-your-starter). *If it smells harsh, like nail polish remover (acetone), it's over-fermented. You might want to consider giving it another feeding.*
14. Give It More Time: Your starter isn't showing good activity yet. This is normal! **Options:** 1. **Wait longer** (2-4 more hours) and check again 2. **Move to a warmer spot** to speed things up Fermentation time varies based on: - Temperature (warmer = faster) - Starter strength (newer starters are slower) - Flour type (whole grain ferments faster) *Patience! The signs of the starter matter more than any timeline.*
15. Smell Troubleshooting: The smell gives important clues: **Acetone/nail polish remover:** Your starter is over-fermented. The microbes have run out of food and are stressed. Feed again with 1:5:5 and wait 6-8 hours. **Very sour/harsh vinegar:** Too much acetic acid. This happens when it's been too long since feeding. Feed again. **No smell at all:** The fermentation hasn't really started. Wait longer, or move to a warmer spot. **Unpleasant/rotten:** If your starter smells truly bad (not just sour), something may have gone wrong. Start over with a fresh feeding.
16. Your Starter is Ready!: **Perfect!** Your starter is showing good activity and ready for your dough. You've confirmed: - ✅ Visible bubbles and rise - ✅ Pleasant yogurty or vinegary aroma **Important:** Use your starter while it's active. The microbial activity will start to decline as they run out of food. If you can't use it right away, you can slow it down by putting it in the fridge.
17. Pro Tips: **Timing your bake:** - Feed before bed → ready by morning - Feed in the morning → ready by evening - Use higher ratios (1:10:10) to delay readiness **Starter quantity for your dough:** Most recipes call for 10% starter (50g for 500g flour). Adjust based on: - More starter (15-20%) = faster fermentation, can overferment faster - Less starter (5-10%) = slower fermentation, great when doing a [fermentolysis](https://www.the-sourdough-framework.com/Wheatsourdough.html#fermentolysis) **The float test:** Some sources recommend dropping starter in water to test if it floats. This is **not reliable** for all flour types. Trust the visual and smell signs instead. **Save some starter!** Always keep a bit back for your next bake. Never use all of it!
18. Time to Bake!: Your starter is primed and ready. All that microbial activity is about to go into your bread! **Ready to make your dough?** The [Bake Sourdough Bread](/journeys/sourdough-bread) journey will guide you through every step. Remember: your starter's balance transfers to your dough. You've done the work to get it right. Now enjoy the bake! {{book_promo}}

### Make a Stiff Starter  (https://loafy.ai/journeys/stiff-starter)
Unlock panettone, brioche, and the fluffiest breads you've ever made. 3 days to transform your baking.

1. Unlock Your Baking Potential: You're about to create a **super-powered starter** that will change what's possible in your kitchen. A stiff starter has **50-60% hydration**, meaning less water than flour. This simple change boosts yeast activity and produces a milder, less sour bread. In just **3 days**, you'll have a starter capable of making the fluffiest brioche, the tallest panettone, and breads you never thought possible at home. Based on [The Sourdough Framework](https://www.the-sourdough-framework.com/) chapter on starter types.
2. What You Need: To make a stiff starter, you need an **existing active starter** (regular or liquid). If you don't have one yet, start with the [Make a Starter](/journeys/make-starter) flow first. Already have an active starter? Great, let's convert it!
3. Gather Your Supplies: You will need: - **Active sourdough starter** (any type) - **Flour** (any type you normally use) - **Water** (room temperature) - **Digital scale** (important for accuracy) - **Glass jar** or container A scale is especially important for stiff starters since the ratios matter more.
4. Why This Changes Everything: This isn't just a different starter. It's a **game changer** for your baking. **What you unlock:** - **More yeast activity** = breads that rise higher than ever - **Less acid production** = milder, sweeter flavor - **Works with weak flours** = no more flat loaves - **Perfect for enriched doughs** = Stollen, brioche, croissants - **More forgiving** = bigger fermentation window, more room for error In tests, stiff starters produced significantly more CO2 than regular starters with the same amount of flour. That means **better rise, better crumb, better bread**.
5. Day 1: The Transformation Begins: Here we go! Take from your existing starter: - **10g starter** Add: - **50g flour** - **25-30g water** (that's 50-60% hydration) Mix thoroughly until no dry flour remains. The dough should feel like **pasta or pizza dough**. *If using whole wheat or strong flour, you may need closer to 30g water. The mixture should not be crumbly.* You're teaching your microbes a new way to live. They'll thank you with incredible bread.
6. Check the Consistency: Your stiff starter should: - Have **no dry chunks** of flour - Feel like **pasta dough** - Slightly **stick to the counter** when pressed - Be much drier than a regular starter **Too dry?** Add a tiny bit more water. **Too wet?** It will still work, just add less water next time. Place in a jar, cover loosely, and let it rest in a warm spot.
7. Day 1: Let the Magic Happen: Now let the mixture sit for **24 hours**. Behind the scenes, something amazing is happening. Your microbes are adapting to their new, drier home. The yeast is starting to thrive while the bacteria slow down. Don't worry if it takes longer to show activity than your regular starter. This is completely normal. The transformation is happening at the microscopic level. *See you tomorrow!*
8. Day 2: Building Strength: Welcome back! Time to reinforce the transformation. Same recipe as yesterday: 1. Take **10g** from yesterday's stiff starter 2. Add **50g flour** 3. Add **25-30g water** (50-60% hydration) 4. Mix until pasta-dough consistency Discard the rest. Cover loosely and return to your warm spot. Your starter is learning. Each feeding makes it stronger.
9. Day 2: Getting Stronger: Another **24 hours** of rest. With each feeding at the same hydration, your microbes are becoming specialists. The yeast is getting more efficient. The balance is shifting in your favor. *One more day to go!*
10. Day 3: The Final Push: This is it! The final feeding to complete the transformation. 1. Take **10g** starter 2. Add **50g flour** 3. Add **25-30g water** 4. Mix to pasta-dough consistency After this feeding, wait 12-24 hours then check for readiness signs. You're almost there!
11. The Moment of Truth: After the final rest, look for these signs of a healthy stiff starter: - **Dome shape:** The top should be slightly domed - **Air pockets:** Visible bubbles on the sides of the jar - **Mild smell:** Less sour, more alcoholic than before - **Structure:** If you flip the jar upside-down, it should NOT fall out immediately Do you see these signs? If yes, you've done it!
12. You Did It!: **Congratulations!** You've successfully created a stiff starter. Your starter now has superpowers: - **Enhanced yeast activity** for incredible rise - **Milder flavor profile** for versatile baking - **Better performance with weak flours** A whole new world of baking just opened up to you. Panettone, brioche, croissants... they're all within reach now. Let's learn how to use your new secret weapon.
13. Using Your Stiff Starter: **How much to use (baker's math):** - Summer / warm: **1-10%** of flour weight - Winter / cold: **10-20%** of flour weight - Very cold: up to **30%** **Mixing tip:** Dissolve the stiff starter in the water you'll use for your dough. This makes it easier to incorporate. **Example:** For 500g flour dough, use 25-50g stiff starter. Dissolve it in your recipe water before adding flour.
14. Maintaining Your Starter: **Keep the same ratio:** Always feed at 50-60% hydration to maintain the stiff character. **Storage:** - Room temp: Feed every 24-48 hours - Fridge: Feed once a week **Switching back:** You can convert back to a regular starter anytime by feeding at 100% hydration for a few days. *Pro tip: You can also save a piece of your bread dough after bulk fermentation to use as your next starter!*
15. Your Baking Journey Begins: Your stiff starter is ready for action. Here's what you can make now: - 🍞 **Sourdough bread** with incredible rise - 🥐 **Croissants** with perfect layers - 🎄 **Panettone** and **Stollen** for the holidays - 🧁 **Brioche** that's fluffy, not sour - 🍕 **Pizza** with complex, sweet flavor You've unlocked a whole new level of home baking. Go make something amazing! Questions? [Ask Loafy](/loafy) for help. {{book_promo}}

### Into the Oven  (https://loafy.ai/journeys/baking)
Your companion for the final stretch. Timers and guidance for perfect oven spring and crust.

1. Ready to Bake?: This journey guides you through the baking process with timers for each phase. **You'll need:** - Shaped, proofed dough (from fridge or room temp) - Preheated oven at **230°C (450°F)** - Steam method ready (Dutch oven, water tray, or steam setting) - Lame or sharp knife for scoring The two phases of baking: 1. **Steam phase** (~30 min) for maximum oven spring 2. **Crust phase** (~15-25 min) for beautiful browning Based on [The Sourdough Framework: Baking Chapter](https://www.the-sourdough-framework.com/Baking.html).
2. Oven Ready?: Your oven should be fully preheated to **230°C (450°F)** for at least 30 minutes. **Why so long?** The walls, floor, and air all need to reach temperature. A hot oven dial doesn't mean a hot oven interior. **Pro tip:** Use an oven thermometer. Many ovens run 10-20°C off from their display. If using a Dutch oven, it should be inside and preheated too.
3. Preheating: Set your oven to **230°C (450°F)**. **Settings:** - Top/bottom heat (no fan if possible) - If using a Dutch oven, place it inside now - If using a steam tray, place it on the bottom rack (empty, water comes later) The timer will alert you when it's time to bake. *If your oven has a steam setting, set it to maximum steam for the first phase.*
4. Score Your Dough: Transfer your dough to parchment paper (if not using a Dutch oven) or directly into your hot Dutch oven. **Scoring tips:** - Use a [lame](https://www.the-sourdough-framework.com/Glossary.html#term-lame) or very sharp knife - Hold at a **45° angle** for an "ear" - One confident, swift motion - Depth: about 1cm (½ inch) Classic patterns: - **Single slash:** Simple and effective - **Cross:** For boules - **Leaf/wheat:** Decorative *Don't overthink it. Scoring gets better with practice!*
5. Into the Oven: **Load your bread:** - **Dutch oven:** Carefully lower dough in, put lid on - **Baking stone/tray:** Slide dough onto hot surface, add steam **Steam methods (if not using Dutch oven):** - Pour 100ml boiling water into preheated tray - Oven's steam setting Close the oven door quickly to trap steam!
6. Steam Phase: **Keep the lid on or steam in the oven for 30 minutes.** What's happening inside: - **60°C (140°F):** Yeast dies, final push of CO₂ - **75°C (167°F):** Starches gelatinize, structure sets - **100°C (212°F):** Water evaporates from surface The steam keeps the crust soft so the dough can expand fully. This is how you get **maximum oven spring**. *Resist the urge to peek! Every time you open the door, you lose steam and heat.*
7. Remove Steam: Time to let the crust develop! **Do this now:** - **Dutch oven:** Remove the lid (careful, it's hot!) - **Steam tray:** Remove the water tray - **Steam oven:** Turn off steam setting You can now enable the **fan/convection** setting if available. This helps with even browning and saves energy. Keep temperature at **230°C (450°F)**.
8. Crust Development: **Bake for 15-25 minutes until your desired crust color.** What's happening now: - **140°C (285°F):** [Maillard reaction](https://www.the-sourdough-framework.com/Glossary.html#term-maillard-reaction) begins, browning! - **170°C (340°F):** Caramelization of sugars **Crust color guide:** - **Light golden:** Softer, thinner crust - **Deep brown:** More flavor, crunchier - **Dark mahogany:** Bold, complex flavors The timer is a guide. **Go by color, not time.** Check at 15 minutes, then every 5 minutes. *A darker crust means more flavor compounds from the Maillard reaction!*
9. Is It Done?: **Three ways to check:** 1. **Internal temperature:** Insert a probe thermometer into the center. - Done at **92°C (198°F)** 2. **Knock test:** Tap the bottom. Should sound hollow. 3. **Visual:** Deep golden to brown crust, feels light for its size. **Not sure?** It's usually better to bake a few minutes longer. Under-baked bread can be gummy inside.
10. A Little Longer: Keep baking for another 5 minutes. Watch for: - Deepening color - Aromatic smell filling your kitchen If the top is browning too fast but the bottom isn't done, flip the bread over.
11. Patience!: **The hardest part: Let it cool for at least 1 hour.** Why wait? - Steam is still escaping (listen for the crackling!) - Starches are setting (cutting now = gummy crumb) - Flavors are developing Place on a **wire rack** so air circulates underneath. No cutting boards or towels that trap steam. **The "singing" bread:** Those crackling sounds? That's the crust contracting as it cools. Music to a baker's ears!
12. Enjoy!: **Your bread is ready!** Use a serrated knife and slice with a sawing motion. Marvel at your crumb structure. **Storage tips:** - Cut side down on a board (no plastic wrap!) - Freezes beautifully (slice first for easy toasting) - Best within 2-3 days Something didn't go as planned? [Ask Loafy](/loafy). {{book_promo}}

### Master Scoring  (https://loafy.ai/journeys/scoring)
Your complete guide to scoring sourdough bread. Learn the 45° angle technique for perfect oven spring and beautiful ears.

1. The Art of Scoring: Scoring is where all the magic comes together. That satisfying cut, the dramatic oven spring, the beautiful ear. It's the final touch that transforms your dough into a masterpiece. Scoring is one of the most difficult steps when baking bread at home. It requires practice, but luckily this guide will make things easier for you. **In this journey, you'll learn:** - Why the **45° angle** is essential - How to score on a curved loaf surface - Common patterns and techniques - Troubleshooting when things don't go as planned Based on [The Sourdough Framework: Scoring Section](https://www.the-sourdough-framework.com/Wheatsourdough.html#scoring).
2. Before You Score: Scoring is the final step before baking. Before you begin, make sure: **Oven Ready** - Preheated to **230°C (450°F)** for at least 30 minutes - Steam method ready (Dutch oven, water tray, or steam setting) **Dough Ready** - Properly fermented (30-50% volume increase during bulk) - Shaped and proofed - Cold from fridge is ideal (easier to score) **Surface Dry** - Dust with a little bit of flour after shaping - A dry surface = clean cuts *If your dough is room temperature, consider 30 minutes in the freezer to firm it up before scoring.*
3. Scoring Tools: The right tool makes all the difference. **Fresh razor blade** The cheapest and best option. Ultra sharp and gives you the cleanest cuts. Be very careful not to cut yourself! **Razor blade on handle (lame)** Sharp, flexible, professional choice. Safer to hold than a bare blade. Requires blade changes. **Curved lame** Perfect for curved cuts. Sometimes the blade can be hard to replace. **Very sharp knife** Multi-purpose option. May drag on dough if not razor-sharp. **The key is sharpness.** A dull blade tears the dough instead of cutting cleanly. This ruins oven spring and creates ragged edges. **Blade maintenance:** - Change razor blades every **20-30 loaves** - Clean the blade from previous cuts before each use - Rinse with water to remove any dough residue
4. Anatomy of a Score: Understanding what happens during baking helps you score better. **Parts of the Score:** - **Incision**: The cut you make - **Lip**: The raised edge that becomes the ear - **Bloom**: How the cut opens during baking - **Ear**: The crispy flap that forms **What Creates the Ear:** When you score at an angle, one side of the cut is thinner. This thin flap rises and curls back during oven spring, creating the coveted ear. Score straight down (90°) and you get no ear, just a flat opening. Score at 45° and the magic happens.
5. The 45° Angle on a Curved Surface: The **45-degree angle** is the foundation of great scoring. **Why 45°?** - Creates a thin lip that curls into an ear - Allows the dough to expand directionally - Gives you that professional bakery look **The Challenge:** Your loaf has a curved surface like a dome. The "45° to the surface" changes depending on *where* you score. The angle that works at the top of the loaf is different from the sides. **The Solution:** Think of the angle relative to the surface at that exact spot, not relative to the table. Imagine your blade as a ramp slipping *under* the surface. {{scoring_position_demo}} Always angle your blade 45° relative to the tangent (the imaginary flat surface) at the point where you're cutting. On a round loaf, this means adjusting your wrist as you move along the surface.
6. Scoring Technique: Good scoring is about confidence and speed. **The Motion:** 1. **Position**: Hold blade at 45°, slightly off-center 2. **Commit**: One swift, decisive motion 3. **Depth**: Cut about 0.5cm (¼ inch) deep 4. **Length**: Score about ⅔ of the loaf length **Common Mistakes:** - Going too slow (tears the dough) - Too shallow (won't open) - Too deep (bread collapses, creates an overly dramatic "super ear") - Hesitating mid-cut (uneven score) **The Mindset:** Think of it like signing your name: fluid and confident. The more you hesitate, the worse it gets. **Practice Tips:** It takes practice. Your first score might not be perfect, and that's okay! - Consider making bread rolls to get more scoring practice - Try practicing on freshly kneaded dough: make a nice smooth round surface and practice your cuts. It's a great exercise before you commit to your final loaf.
7. Scoring Patterns: Once you master the basic slash, try these classic patterns: **Functional Patterns** ╱ **Single Slash** One diagonal cut, slightly off-center. *Best for: Batards* ✕ **Cross** Two perpendicular cuts forming an X. *Best for: Boules* ▢ **Square** Four cuts forming a square on top. *Best for: Round loaves* ∧ **Chevron** V-shaped pattern pointing forward. *Best for: Batards* **Decorative Patterns** 🌾 **Wheat stalk** Angled cuts along a central line. 🍃 **Leaf** Branch pattern with veins. 🌀 **Spiral** Circular pattern from center outward. *Start with the single slash. Master the basics before adding complexity.*
8. Troubleshooting: When scoring doesn't go as planned, here's what to check: **Problem: Scores sealed up / no oven spring** - Is your oven at the right temperature? Try 200-230°C (390-450°F). 230°C is recommended, but experiment. - **Measure your oven temperature** with a thermometer. If too hot, the crust forms too fast and the score can't open. - Did you have enough steam? - Is your dough over-fermented? **Problem: Bread is flat overall** This isn't a scoring issue, it's fermentation. - Is your dough properly fermented? If it is, it will rise. If not, it won't rise at all. - Over-fermented dough has exhausted its rise and becomes leaky. - Return to [bulk fermentation basics](/journeys/sourdough-bread) **Problem: No ear formed** - Was your angle shallow enough (45°)? - Did you score deep enough (about 0.5cm / ¼ inch)? - Was the blade sharp? **Problem: Dough tore instead of cutting cleanly** - Is your blade sharp? - Was the surface too wet? - Did you cut too slowly?
9. You're Ready!: **Congratulations!** You've mastered the fundamentals of scoring. 📐 **45°** to the surface 📏 **0.5cm** deep ⚡ **Swift** motion ❄️ **Cold** dough 🔪 **Sharp** blade Every loaf is a chance to improve. Don't be afraid to experiment! Ready to bake? Continue to [Into the Oven](/journeys/baking). {{book_promo}}

### Reactivate Explorer Starter  (https://loafy.ai/journeys/reactivate-starter)
Guide to reactivating The Explorer Starter (dried sourdough) from The Bread Code.

1. Welcome Explorer!: **Welcome to the Explorer family!** You're now holding a piece of sourdough history. This starter has traveled with me through **23 countries** across 4 continents, fed with local flours from bakeries, farms, and mills along the way. ![The Explorer Starter](/sourdough-starter.jpg) The wild yeasts and bacteria in your sachet have survived deserts, mountains, and countless adventures. They've been dormant, waiting for someone like you to wake them up. You will bring these resilient microbes back to life, allowing you to bake sourdough bread like never before. Let's begin the awakening.
2. Gather Your Tools: Before we wake up your Explorer, let's make sure you have everything ready: - **Your Explorer sachet** (the dried starter flakes) - **White wheat flour** (bread flour or all-purpose) - **Warm water** (25°C/77°F, unchlorinated) - **A small glass jar** with a lid - **Digital kitchen scale** (precision matters!) *Pro tip: Keep one-third of your sachet sealed as backup. The Explorer has survived countless adventures, but having a reserve never hurts.*
3. Day 1: The Awakening: Time to wake up those dormant microbes! They've been sleeping since their last adventure. Take about **one-third of your Explorer sachet** (a small pinch of flakes). Mix with: - **5g** warm water (25°C/77°F, unchlorinated) - **1g** white flour Stir until you have a **very thin, liquid slurry**. Cover with a lid and place somewhere warm (25-28°C is ideal, try inside your oven with just the light on). *It looks tiny, but you're looking at millions of dormant microbes. Within hours, they'll start waking up and multiplying.*
4. The Microbes Awaken: Your Explorer is waking up! Right now, the dried spores are rehydrating and coming back to life. Let the mixture sit for **24 hours** in a warm place. *What's happening inside: The water activates the dormant yeast and bacteria. They're stretching, multiplying, and starting to feed on the flour sugars. By tomorrow, the party will be in full swing.*
5. Day 2: First Feast: Your Explorer is hungry after its long sleep! Time for the first real meal. Stir the mixture well, then take **all of it** (roughly 5g). Feed with: - **50g** flour - **30g** warm water (60% hydration) Mix thoroughly until smooth. If it feels too dry, add a splash more water. *The 10% inoculation rate (starter to flour) is the same ratio we'll use for bread doughs. Your Explorer is already learning the rhythm.*
6. Growing Stronger: Your Explorer is feasting! The microbes are multiplying rapidly now. Let the mixture sit for another **24 hours**. *Look for signs of life: tiny bubbles forming, a slight rise in volume, maybe a faint tangy smell developing. These are all good signs!*
7. Day 3: Building Power: Take a moment to observe your Explorer: - **Smell it:** Getting sour? Vinegary? Yogurty? That's the lactic acid bacteria at work! - **Look for bubbles:** Even tiny ones count - **Check the rise:** Any increase in volume? Now, take **5g** of the mixture and feed with: - **50g** flour - **30g** warm water (60% hydration) Discard the rest (this is the last time you'll need to discard!). Wait another **24 hours**, then we'll check if your Explorer is ready.
8. Is It Alive?: The moment of truth! Let's check if your Explorer has fully awakened: - **Smell:** Pleasantly sour, like yogurt or mild vinegar? - **Bubbles:** Visible throughout the mixture? - **Rise:** Has it grown in volume since feeding? What do you see?
9. Patience, Explorer: Don't worry, your Explorer has survived far worse than this! Some starters just need a bit more time to wake up, depending on: - How long they were dried - Your local flour and water - Kitchen temperature **Give it another feeding:** - Take **5g** starter - Add **50g** flour - Add **30g** warm water Wait **24 hours** and check again. The Explorer never gives up!
10. Let's Fix This: The Explorer has survived deserts and mountains. We'll figure this out together! **Quick checklist:** - **Water temperature:** Are you using warm water (25°C/77°F)? - **Chlorine:** Is your tap water heavily chlorinated? Try filtered or bottled. - **Flour:** Stick to white wheat flour until it's active. - **Temperature:** Is your kitchen below 20°C? Try the oven with just the light on. **Still stuck?** Email me directly at [info@loafy.ai](mailto:info@loafy.ai). I'll help you troubleshoot, send a fresh sachet, or issue a full refund. The Explorer family takes care of its own.
11. Welcome Back, Explorer!: **You did it!** Your Explorer has awakened from its long slumber! Those wild yeasts and bacteria that traveled through 23 countries are now alive and thriving in your kitchen. The same microbes that fermented doughs across the world are now ready to make YOUR bread. You're now part of the Explorer family, a community of bakers around the world sharing this same living culture. Let's prepare your Explorer for its first bake!
12. Ready Your Explorer: Time to prepare your Explorer for its first loaf! We'll build it up to baking strength. Take **3g** of your active starter and mix with: - **30g** flour - **18g** warm water (25°C/77°F) This gives you **~51g** of starter, exactly what you need for a 500g flour dough, with a tiny bit left over. Wait until it shows the signs of readiness (bubbles, rise, tangy smell), then you're ready to mix your dough! **What about the leftover starter?** That 1g left in your jar? That's enough to grow a whole new batch. Even the scraps on the jar walls work. The Explorer is resilient. *Pro tip: After bulk fermentation, pinch off 50g of dough as your next starter. No more separate feedings needed!*
13. Your Journey Begins: **Congratulations, Explorer!** You've successfully awakened a starter that has traveled the world. Every loaf you bake now carries that history, the wild yeasts from mountain bakeries, the bacteria from ancient grains. Ready to bake your first loaf? The [Sourdough Bread Journey](/journeys/sourdough-bread) will guide you through every step. Welcome to the Explorer family. Happy baking! {{explorer_thanks}}

### Bake Sandwich Bread  (https://loafy.ai/journeys/sandwich-bread)
The easiest sourdough bread you'll ever bake: one dough, one loaf pan with a lid, no steam. With wheat or spelt, or with rye and other flours.

1. The Easiest Bread You'll Ever Bake: Ready to bake the simplest sourdough bread there is? You mix one dough, put it in a loaf pan with a lid, and bake. No tight shaping, no scoring, no steam. **Why this bread is perfect for beginners:** - The pan gives the loaf its shape - The lid keeps the steam in, so you don't have to add any - Soft, even slices for sandwiches and toast **You need a loaf pan with a lid.** The next step shows why. {{tool:loaf-pan-lid}}
2. What You Need: **A loaf pan with a lid. This bread needs one.** {{required_tool:loaf-pan-lid}} It doesn't have to be this exact pan (a Pullman pan): any loaf pan with a lid works. The lid does for sandwich bread what a Dutch oven does for a round loaf. It keeps the steam of the dough inside, so you don't have to create steam in your oven. **Also have ready:** - **A large bowl** (the dough weighs almost 2 kg) - **A kitchen scale** - **A dough scraper or a sturdy spatula** - **A probe thermometer**, to know when the middle is baked - **A wire rack** for cooling *Grease the pan and the inside of the lid well with butter or oil. Sourdough sticks.*
3. Gather Your Ingredients: For one loaf: - **800 g bread flour**, wheat or spelt (80%) - **200 g whole wheat flour** (20%) - **600 g water** (60%) - **100 g active sourdough starter** (10%) - **20 g salt** (2%) The percentages are baker's percentages, measured against the total flour. Use your starter when it is active, a few hours after feeding. No starter yet? [Create one first](/journeys/make-starter) and come back when it's bubbly.
4. Mix the Dough: 1. **Put everything in the bowl**: flours, water, starter and salt 2. **Mix until no dry flour is left** and the dough is even 3. **Wait 15 minutes** — the flour soaks up the water, and the dough comes together on its own 4. **Form a nice dough ball** — [here's how](https://www.the-sourdough-framework.com/wheat-sourdough#optional-dividing-and-preshaping) Cover the bowl, and you're done with the mixing.
5. Let It Rise: Leave the covered dough at room temperature **until it has grown by about 25%**, a quarter bigger than after mixing. That's less than many recipes ask for, on purpose: the dough keeps rising in the pan. **Go by the size, not the clock.** Warm kitchens are faster, cool ones slower. To see a quarter more easily, put a small piece of the dough in a straight-sided glass and mark its height with a rubber band.
6. Shape & Pan: 1. **Turn the dough out** onto a lightly floured surface 2. **Flatten it** into a rectangle about as wide as your pan is long 3. **Roll it up tightly** from the short side, like a sleeping bag 4. **Place it seam-side down** in the greased pan *Topping: brush the top with water and roll it in oats or seeds before it goes into the pan.*
7. Proof in the Pan: Put the lid on and **let the dough rise in the pan for 2 hours** at room temperature. **Then choose:** - **Bake today:** leave it until it is ready - **Bake tomorrow:** put the pan in the fridge overnight **It's ready when the dough is about 2 cm below the lid.** That can take longer than you think. After a night in the fridge, take the pan out the next day and wait until the dough has risen that far. Only then turn on the oven.
8. Heat the Oven: Heat your oven to **200°C (390°F)**. The lid stays on the pan. No steam, no water tray.
9. Bake: **Bake at 200°C (390°F) with the lid on.** **It's done when the middle reaches 92°C (198°F).** Check with your thermometer after about 45 minutes, and bake on until it gets there. **Want a darker top?** Bake it a little longer.
10. Cool & Slice: **The hardest part: patience.** Take the loaf out of the pan and let it cool completely on a wire rack before you slice it. The crumb is still setting while it cools. Cut it warm and the slices come out gummy.
11. Enjoy Your Sandwich Bread!: **Congratulations!** 🎊 This is the crumb to aim for: soft and even, with small and medium holes. **Storage tips:** - Keep it cut side down on a board for the first day - After that, in a bread bag or a bread box - It freezes well: slice it first, and toast the slices straight from the freezer Something didn't go as planned? [Ask Loafy](/loafy). {{book_promo}}

## Frequently Asked Questions

### Sourdough Bread Calculator
Q: How much sourdough starter do I need?
A: Anywhere from 1 to 20% of the flour weight, depending on how ripe your starter is and how warm your kitchen is: 10 to 20% at 20 °C, 5 to 10% at 25 °C, 1 to 5% at 30 °C. Less starter means a longer, steadier fermentation and more flavour.
Q: What hydration should I use for sourdough bread?
A: The book recommends around 60% for most flours: easier to handle and less prone to over-fermenting, and it makes bread, buns and pizza from one dough. Add water slowly from there if you want a more open crumb.
Q: How long should bulk fermentation take?
A: Until the dough has risen roughly 50% and feels airy. The Sourdough Framework aims for 8 to 12 hours, which is where the enzymes have time to work; use less starter in a warm kitchen to get there rather than rushing it.
Q: Why is my sourdough bread dense?
A: Usually under-fermentation or a weak starter. Make sure your starter rises reliably after a feed, give the dough the full 8 to 12 hours of bulk the book aims for, and build dough strength with folds.
Q: How much salt goes into sourdough bread?
A: About 2% of the flour weight. It seasons the loaf and keeps fermentation in check without slowing it too much.
Q: Can I scale this recipe to more loaves?
A: Yes. The calculator works in baker's percentages, so every ingredient scales exactly to any number of loaves.

### Let's Make Pizza!
Q: How much dough do I need per pizza?
A: About 250g for a roughly 30cm Neapolitan pizza. Heavier dough balls give thicker, larger pizzas — set the weight to match your style.
Q: What hydration is best for sourdough pizza?
A: 60–70% works well; 60% is a reliable starting point. Higher hydration gives a lighter, crispier base but is stickier to stretch.
Q: How much starter should I use for pizza dough?
A: About 5% of the flour. That is ideal for a dough that ferments overnight, and it is what the calculator uses.
Q: Can I scale this for many pizzas?
A: Yes. Everything scales by baker's percentages, so you get exact amounts for any number of pizzas — handy for a party.

### Hydration
Q: What does dough hydration mean?
A: Hydration is the water expressed as a percentage of the flour weight. 60% hydration means 60g of water for every 100g of flour.
Q: What hydration should a beginner start with?
A: Around 60%. It is forgiving and easy to shape, and you can climb toward 75–80% as your handling improves.
Q: How does hydration change the crumb?
A: Higher hydration gives a lighter, more open and crispier crumb, but the dough becomes stickier and harder to handle. Lower hydration is denser and easier to shape.
Q: How do I raise hydration without a sticky mess?
A: Increase in small steps (about 5%), add the extra water gradually, and build strength with stretch-and-folds during bulk fermentation.

### Timing
Q: How does the baking timeline work?
A: You pick when you want fresh bread ready, and the planner works backwards to tell you when to mix, fold, shape and bake.
Q: How long does sourdough take from start to finish?
A: Often around 24 hours: 8 to 12 hours of bulk fermentation, then a proof, frequently 8 to 24 hours in the fridge, then baking.
Q: Can I cold-proof overnight?
A: Yes. Retarding the shaped dough in the fridge overnight is convenient and deepens flavour — just add that time to your plan.
Q: Can I bulk ferment sourdough overnight at room temperature?
A: Yes, if you drop the starter to around 5% so the bulk takes 10 to 12 hours. In a warm kitchen go lower still. The fridge is the easier place to wait after shaping, where the dough can sit 8 to 24 hours.
Q: Why did my dough turn liquid after a long bulk fermentation?
A: It over-fermented. After a long bulk the bacteria and enzymes break the gluten down and the dough goes soupy. Stop at around 50% growth instead of going by the clock, and if it happens anyway, bake it in a greased loaf pan.
Q: How much starter should I use in a warm kitchen?
A: The book gives 5 to 10% of the flour weight at 25 °C and only 1 to 5% at 30 °C. Which end you pick depends on how ripe your starter is. Less starter means a longer, steadier bulk and a much wider window to catch it in.
Q: How long should the dough rest before lamination or the next fold?
A: Around 15 minutes. That short rest lets the gluten relax so the dough stretches thin without tearing. Whole wheat can take a little longer, since the bran needs more time to soak up the water.
Q: Should I go by the clock or by how much the dough has grown?
A: By growth. Stop the bulk at around 50% larger rather than at a fixed number of hours: the same dough ferments in half the time in a warm kitchen, and the clock will not tell you that.

### Dough
Q: What is the zero-waste dough optimizer?
A: It scales your dough to the containers you actually have, so you mix exactly what fits and bake what you need — no leftover dough wasted.
Q: How does it reduce waste?
A: By calculating portions from your container sizes and target dough weights, so you are not guessing and over-mixing.
Q: Can I use it for both bread and pizza dough?
A: Yes. It works in baker's percentages, so it scales any sourdough recipe to the number and size of portions you want.

### Create Your Starter
Q: How long does it take to make a sourdough starter?
A: Usually 7-14 days. It is ready once it rises reliably after a feed and smells pleasantly sour. Do not fixate on doubling: how far a starter rises depends on the flour, and a rye starter holds far less gas than a wheat one. Use it at the point just before it loses structure and collapses.
Q: What flour is best for starting a sourdough culture?
A: Whole-grain rye or whole-wheat kick-starts fermentation fastest. You can switch to white bread flour once the starter is active.
Q: Why is my starter not rising?
A: Most often it's too cold or too young. Keep it around 24-26C, feed it consistently, and give it more days — early-stage lulls are completely normal.
Q: What is the ratio for feeding a starter?
A: A common ratio is 1:1:1 by weight (starter:flour:water). Discard most of the starter before each feed to keep it manageable and well-fed.
Q: Do I have to discard sourdough starter?
A: While building it, yes — discarding keeps acidity and volume in check. Once mature, you can save the discard for pancakes or crackers instead.

### Bake Sourdough Bread
Q: Why is my sourdough bread dense?
A: Usually under-fermentation or a weak starter. Make sure your starter rises reliably after a feed, give the dough a full bulk rise until it is about 50% larger, and build structure with stretch-and-folds.
Q: How long does bulk fermentation take?
A: Until the dough has risen about 50% and feels airy — roughly 4-8 hours at room temperature, depending on temperature and starter strength.
Q: What hydration should I use for sourdough bread?
A: 60-75% suits most loaves. Start around 60%; higher hydration gives a more open crumb but a wetter, stickier dough.
Q: How much starter do I need?
A: About 10-20% of the flour weight. Less starter with a longer, cooler ferment builds more flavour; more starter ferments faster.
Q: Do I need to knead sourdough?
A: No. A series of stretch-and-folds during bulk fermentation builds enough gluten structure without kneading.
Q: How do I get a crispy crust?
A: Bake in a preheated Dutch oven with the lid on for the first 20 minutes to trap steam, then uncovered until the crust is deep golden-brown.

### Ready Starter for Baking
Q: How do I know my starter is ready to bake with?
A: Watch it rather than the clock. Your starter rises, then loses structure and collapses. The point just before it collapses is when to use it, whether that is a 50%, 100% or 200% increase. It is always better to use it a little too early than too late, and if you do use it later, reduce the amount you put in the dough.
Q: My starter doubles in 12 hours. Is that good enough?
A: Take doubling with a grain of salt. How much a starter rises depends on the flour you feed it: a rye starter holds very little gas and will never double the way a wheat one does, even when it is perfectly healthy. Find your own volume-increase mark instead, and feed at 1:5:5 or 1:10:10 rather than 1:1:1, which is far too much old starter.
Q: Rye or wheat flour for a first starter?
A: Either works. The wild yeast and bacteria live on the surface of the grain, so they come into the jar with the flour whichever you pick. Just do not judge a rye starter by how high it rises: pentosans stop it building a gluten network, so it holds far less gas than a wheat starter even when it is perfectly healthy.

### Make a Stiff Starter
Q: What hydration is a stiff starter?
A: A stiff starter is 1 part flour to about half a part water, so 50 to 60% hydration.
Q: My stiff starter came out too dry. What should I do?
A: Add water until no dry bits are left, going up to 60% hydration, a bit more with whole wheat or rye since the bran absorbs more. It should feel like pasta dough and stick slightly to the counter when you lift it. Too dry and it will look inactive.
Q: Can I make a poolish with a stiff starter?
A: A classic poolish uses commercial yeast, so with a stiff starter you are really building a levain. That works fine: feed your stiff starter with equal parts flour and water and use it like a regular starter in the dough.
Q: How do I use a stiff starter in a hot kitchen?
A: The stiff starter barely changes the total water, so keep your usual hydration. At 28 to 30 degrees the bigger lever is the amount: go down to 1 to 5% starter so bulk fermentation takes 8 to 10 hours instead of racing ahead.
Q: Which starter gives a less sour bread?
A: A stiff starter. It favors yeast over bacteria, so for the same rise you get noticeably less acidity. Feeding it daily at room temperature helps even more.

### Into the Oven
Q: Does putting water in the oven lower the baking temperature?
A: A little, which is why I pour in boiling water rather than cold: it turns into steam quickly. That steam in the first half of the bake is what lets the loaf spring before the crust sets.
Q: How should I store baked sourdough bread?
A: A sealed plastic bag in the fridge keeps it good for weeks, and toasting each slice brings the crispness back. For longer storage, slice it and freeze portions you can eat within a day.
Q: Why does my bread crack somewhere other than the score?
A: It cracks wherever the dough is weakest, often along the seam, when the score cannot open up enough. A deeper, confident cut, enough steam in the first half of the bake and not baking too hot let the loaf expand through the score instead.

### Master Scoring
Q: Does the curve of the scoring blade matter?
A: The angle and the sharpness matter more than the curve. A curved lame makes it easier to hold a shallow angle, which helps the ear, but a straight razor blade at about 45 degrees does the same job.
Q: Why does my bread crack somewhere other than the score?
A: It cracks wherever the dough is weakest, often along the seam, when the score cannot open up enough. A deeper, confident cut, enough steam in the first half of the bake and not baking too hot let the loaf expand through the score instead.

### Reactivate Explorer Starter
Q: How do I revive a starter that has been in the fridge?
A: Give it two or three daily feedings at room temperature, 1 part starter to 5 parts flour and 5 parts water, before you mix a dough. A starter that is too sour makes the dough go slack fast, even at 68% hydration.
Q: How do I know if my starter is too sour?
A: Smell and taste it. A sharp vinegar or acetone smell and a strong sour taste mean the bacteria have taken over, and your dough gets sticky and less fluffy. Daily feedings at 1:5:5 or 1:10:10, or switching to a stiff starter, bring the balance back.
Q: I inherited a starter. What should I do first?
A: Feed it daily at room temperature for a few days and watch it. It is ready when it rises reliably and smells pleasantly sour; use it at the point just before it loses structure and collapses, rather than waiting for it to double.

### Bake Sandwich Bread
Q: Which starter makes a less sour sandwich bread?
A: A stiff starter. It favors yeast over bacteria, so for the same rise you get noticeably less acidity. Feeding it daily at room temperature helps even more.
Q: I have no counter space for shaping. Can I still bake?
A: Loaf pans are your friend here: you skip shaping completely and move the dough from the bowl straight into a greased pan. A large cutting board is enough for pre-shaping small loaves or rolls.
Q: When do I add seeds to the dough, and how many?
A: Add them right at the start when you mix the dough. Whole kernels such as wheat or rye berries should be soaked in water overnight and rinsed first, so they are not crunchy in the finished loaf. If you forgot to soak them, cook them for 10 minutes in hot water and rinse them cold before they go in.

### How much starter at which kitchen temperature  (https://loafy.ai/tools/timing)
Fermentation speed follows temperature, so the lever is how much starter you use. The Sourdough Framework aims for a bulk fermentation of 8 to 12 hours, which is where the enzymes have time to do their work without the dough going slack. These are the figures from the book.

- 20 °C / 68 °F: 10-20% starter, bulk 8-12 h
- 25 °C / 77 °F: 5-10% starter, bulk 8-12 h
- 30 °C / 86 °F: 1-5% starter, bulk 8-10 h

Percentages are of the flour weight. Which end of the range you pick depends on how ripe your starter is, not on how weak it is. In a very cold kitchen the book goes as high as 30%, and in the tropics as low as 1%, to keep bulk fermentation long enough to catch. Go by how much the dough has grown, around 50%, rather than by the clock.

## Answers to real baker questions

### How do I fix sticky sourdough dough?
URL: https://loafy.ai/answers/fix-sticky-sourdough-dough
Answer (Hendrik Kleinwächter, The Bread Code): Sticky dough is most often underdeveloped gluten rather than too much water, so build more strength: knead longer at the start or add a few stretch and folds during the bulk, and begin at a lower hydration around 60 percent. If it turns sticky only after several hours and tears easily, that is the opposite problem, overfermentation, so shorten the bulk. On protein, look for a bread flour around 12 percent or more, which handles a long ferment far better.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): The easiest way to fix this is probably to knead your dough more at the start. To simplify things consider using less water for your flour too. This will result in a more elastic dough right away. This concept is commonly used for no-knead style sourdough. Alternatively, you can also perform more stretch and folds during the bulk fermentation process. Each stretch and fold will help to strengthen the gluten matrix and make a more elastic dough. The last option to fix a dough with too little dough strength is to shape your dough tighter.

### How do you make a sourdough starter from scratch?
URL: https://loafy.ai/answers/make-sourdough-starter-from-scratch
Answer (Hendrik Kleinwächter, The Bread Code): Mix about 50g whole grain flour with 50g unchlorinated water, cover loosely, and leave it around 24 hours. Each day take roughly 10g of the mix and feed it with 50g fresh flour and 50g water, discarding the rest for the first few days. Whole wheat or whole rye works best because it carries more wild yeast and bacteria; after about a week you will see bubbles and smell acidity, and it is ready.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.

### What can I do with leftover sourdough starter?
URL: https://loafy.ai/answers/leftover-sourdough-starter-uses
Answer (Hendrik Kleinwächter, The Bread Code): In the first days of a new starter, throw it away, since it can still contain unwanted microbes. Once your starter bakes a good loaf, keep the leftovers in a jar in the fridge and use them for pancakes, crackers or flatbreads.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): 2 Discarding starter when preparing a new batch can be frustrating. With experience, bread-making becomes more efficient, and excess discard is rarely produced. It is possible to prepare just the right amount of starter needed for bread dough. In fact, a fully depleted starter can even be revived using a small portion of bread dough. Any leftover discard, rich in spores, can also serve as a backup to create a new sourdough starter. Simply mix the discard with a little flour and water, and it will spring back to life. That is a great option if the starter was accidentally depleted. A practical approach is to store all discard in a single jar in the fridge, adding new discard on top as needed and using it whenever required.

### What can I make with sourdough discard besides bread?
URL: https://loafy.ai/answers/sourdough-discard-recipes-pancakes-crackers
Answer (Hendrik Kleinwächter, The Bread Code): For pancakes, use around 5-20% starter based on flour weight. If you want them sweet, add some sugar. For soups like Polish żurek, the tangy flavor of the discard adds depth. Enjoy experimenting with these delicious options! Happy baking! 🥞🍲
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): You will still have some mixture left from your first day. As this contains possibly dangerous pathogens that have been activated make sure you discard this mixture. A rule of thumb is to begin keeping the discard, the moment you made your first successful bread. At that point your discard is long-fermented flour that is an excellent addon used to make crackers, pancakes or delicious hearty sandwich bread…I also frequently dry it and use it as a rolling agent for pizzas that I am making. 2

### What feeding ratio should I use for sourdough starter?
URL: https://loafy.ai/answers/sourdough-starter-feeding-ratio
Answer (Hendrik Kleinwächter, The Bread Code): Use 1:1:1 only for the first couple of days while you are creating the starter and there are not many microbes yet. Once it is established, switch to 1:5:5 (one part starter, five flour, five water), or 1:10:10 if it is older or your kitchen is warm. A lower ratio gives the microbes a cleaner environment to rebalance, which is why 1:1:1 is not ideal for a mature starter.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Some people use a 1:1:1 ratio to refresh the starter. This would be one part of the old starter (10 g for instance), 1 part of flour, and one part of water. I think this is utter rubbish. As mentioned your starter is a miniature dough. You would never opt for a 1:1:1 ratio to make dough. You might use a maximum of 20 % starter to make dough. That’s why I advocate using a 1:5:5 ratio or a 1:10:10 ratio depending on how ripe your starter is. As I almost always use a stiffer sourdough starter due to its enhanced yeast fermentation advantages (see Section 4.4 (Stiff starter) ) my ratio is never 1:5:5. My ratio would be 1:5:2.5 (1 part old starter, 5 parts flour, 2.5 parts water). If it is very warm where you live you could opt for the aforementioned 1:10:5 or 1:20:10. This way you slow down the ripening of your starter. You can also use this trick to make starter feeding work with your schedule. If your starter is typically ready in 6 hours but today you need it ready later, simply increase how much flour/water you feed your starter. These are all values that you need to experiment with on your own. Every starter is unique and might behave slightly differently.

### What is the windowpane test for sourdough dough?
URL: https://loafy.ai/answers/windowpane-test-gluten-development
Answer (Hendrik Kleinwächter, The Bread Code): The windowpane effect is a method used to test the gluten development in your dough. To check for it, stretch a small piece of dough between your fingers; if it forms a thin, translucent membrane without tearing, your gluten structure is well-developed. This is important because a strong gluten network helps trap air during fermentation, leading to a better rise and texture in your bread. For more detailed insights on dough handling and gluten development, check out Chapter 3 on Fermentation in "The Sourdough Framework".
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Proceed and mix the flour and water mixture until you see that there are no chunks of flour left. Wait 15 minutes and return to your dough. Carefully pull the dough apart with your hands. Your dough should be elastic, holding together very well. Stretch your dough until very thin. Then hold it against a light. You should be able to see through it. The flour-water mixture that breaks without seeing the windowpane is your no-go zone. Opt for a dough with less hydration than this value. You will know that your flour mix can go up to 65 % hydration, for instance. Use the leftovers of this experiment to feed your starter.

### What temperature should I bake sourdough bread at?
URL: https://loafy.ai/answers/sourdough-baking-temperature
Answer (Hendrik Kleinwächter, The Bread Code): Yes, the baking temperature for sourdough is typically around 230 °C (446 °F). If you're looking to tweak the flavor, you can adjust the baking time: a shorter bake will give you more tang, while a longer bake will help reduce it. Just aim for a core temperature of about 92 °C (197 °F) to ensure it's fully baked.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): If you have an extensible dough with high hydration, baking too cold will result in the dough flattening out quite a lot. The gelatinization of the starch is essential for the dough to hold its structure. After conducting several experiments, it seems that my sweet spot for maximum oven spring seems to be at around 230 °C (446 °F). Test the temperature of your oven, because in several cases the displayed temperature might not match the actual temperature of your oven [ 35 ]. Make sure to turn off the fan of your oven. Most home ovens are designed to vent the steam as fast as possible. If you can not turn the fan off, consider using a Dutch oven.

### Why is my sourdough starter not bubbling and has liquid on top?
URL: https://loafy.ai/answers/starter-hooch-liquid-on-top
Answer (Hendrik Kleinwächter, The Bread Code): It sounds like your starter is producing hooch, which is a sign it's hungry, so go ahead and stir that liquid back in. Your choice of flour might be the issue since it can lack the natural yeast needed for a lively starter. I recommend trying whole grain or organic unbleached flour to boost those wild yeast levels. Also, make sure your water is chlorine-free, as that can hinder the process. Remember, it can take up to 20 days for a starter to mature, so keep feeding it daily
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): Simply stir your sourdough starter to homogenize the hooch back into your starter. The hooch will disappear. Then use a little bit of your sourdough starter to set up the starter for your next bread. Once hooch appears, your starter has likely fermented for a long period of time. It might be very sour. This state of starter is excellent to make discard crackers or a discard bread. Don’t throw anything away. Your hooch is a sign that you have a long fermented dough in front of you. Compare it to a two year ripened Parmigiano cheese. The dough in front of you is full of delicious flavor.

### Can I use a rye starter to ferment whole wheat dough?
URL: https://loafy.ai/answers/rye-starter-whole-wheat-dough
Answer (Hendrik Kleinwächter, The Bread Code): Yes, you can use your stiff rye starter to ferment a whole wheat dough, with no need to keep a separate wheat starter. Your starter adapts to whatever flour is in the dough it lands in, since the dough is really just a giant starter, so mixing flour types is completely fine. Over several bakes it will get even better at fermenting your wheat doughs.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Simply take whatever starter you have left and feed it again. If you depleted all your starter you can cut a piece of your dough. The dough itself is nothing different than a gigantic starter. I recommend a 1:5:5 ratio like mentioned before. So take 1 piece of starter, feed with 5 parts of flour and 5 parts of water. If it is very hot where you live, or if you want to make the bread around 24 hours later after your last feeding, change the ratio. In that case I would go for a 1:10:10 ratio. Sometimes I don’t have enough starter. Then I even use a ratio of 1:50:50 or 1:100:100. Depending on how much new flour you feed it takes longer for your starter to be ready again.

### Can I use hard wheat flour instead of soft wheat flour for sourdough bread?
URL: https://loafy.ai/answers/hard-wheat-flour-sourdough-bread
Answer (Hendrik Kleinwächter, The Bread Code): For sourdough, using hard wheat is great because it has higher protein, which helps develop a strong gluten network. This is essential for freestanding loaves. Try using 70-80% bread flour (hard wheat) and 20-30% whole wheat for a hearty flavor. Happy baking! 🍞
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): All you need to make great sourdough bread is flour, water, and salt. You can of course add additional things to your dough such as seeds. I personally enjoy the hearty taste of whole-wheat. Thus I like to add around 20 % to 30 % of whole-wheat flour to the mix. You could also make this recipe with 100 % whole-wheat flour directly. In this case, look out for strong whole-wheat flour that is made from flour with higher protein. If you don’t like whole-wheat you can omit the flour from the recipe. Simply replace the listed quantity with bread flour. One thing to consider about whole-wheat flour is its increased enzymatic activity. By adding some whole-wheat flour you will speed up the whole fermentation process.

### Can I use sourdough starter directly from the refrigerator without feeding it?
URL: https://loafy.ai/answers/use-refrigerated-starter-without-feeding
Answer (Hendrik Kleinwächter, The Bread Code): You can, but it will perform better with a feeding first. Straight from the fridge the starter is sluggish and bacteria-heavy, so the loaf tends to be more sour and rise less. Feed it once or twice and use it near its peak, 6 to 12 hours later, for the best balance. If you do use it cold and unfed, use a smaller amount and expect a tangier result.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): If you are feeling lazy or don’t have time, you could also use older sourdough starter to make the dough directly without any prior starter feedings. Your sourdough starter is going to regrow inside your dough. Remember that the final bread might be a bit more on the sour side as the balance of yeast to bacteria could be off. In the Table 6.2 I recommended using around 5 % to 20 % of sourdough starter based on the flour to make the dough. If you were to follow this approach, just use around 1 % and make the dough directly. The dough is probably going to be ready 24 hours later, depending on the temperature.

### Can you make a sourdough starter with whole wheat and dark rye flour?
URL: https://loafy.ai/answers/whole-wheat-dark-rye-starter
Answer (Hendrik Kleinwächter, The Bread Code): That is actually an ideal combination for a starter. Whole grain flours like whole wheat and dark stone ground rye carry more of the wild yeast and bacteria you want, so they tend to get a starter going faster and keep it lively. One thing to expect is that rye starters often lean toward sharper, more vinegary acetic notes, which is great if you like a hearty tangy bread.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.

### How do I choose good flour for sourdough bread?
URL: https://loafy.ai/answers/choose-flour-sourdough-bread
Answer (Hendrik Kleinwächter, The Bread Code): Rye like your Roggen Vollkornmehl will always bake dense and flat, because rye's pentosans stop a real gluten network from forming, so for oven spring you need wheat or spelt in the mix. For choosing flour, protein is the key number: aim for 12% or more for freestanding loaves, and remember the German type number reflects ash and hearty flavor, not strength. I cannot point to specific brands since the book does not name any, but comparing protein on the label is your best guide.
From The Sourdough Framework, Flour types (https://www.the-sourdough-framework.com/flour-types): Several recipes call for wheat bread flour, but bread flour can refer to different types of flour. It could be a T405 or a T550 in Germany—this is very often classified incorrectly—the terms strong or bread flour in this case refer to the properties of the flour. A bread flour is considered to have a higher amount of protein and thus gluten. This flour is excellent when you want to make a sourdough bread as your dough allows for a longer leavening period. As described earlier, the gluten is consumed by your microorganisms. The more gluten you have, the longer your dough keeps its integrity. If you wanted to make a cake, you might want to use a flour with less gluten. The gluten binding properties might not be desirable since the final cake could have a chewy texture.

### How does room temperature affect sourdough starter feeding schedule?
URL: https://loafy.ai/answers/room-temperature-sourdough-starter-feeding
Answer (Hendrik Kleinwächter, The Bread Code): At 18 degrees Celsius, you might find that your starter needs to be fed less frequently than every 24 hours, perhaps every 36-48 hours depending on its activity. Conversely, at 28 degrees Celsius, it may require feeding every 12-24 hours, as the warmer temperature speeds up fermentation. For more detailed insights on how temperature affects your starter, check out Chapter 4 on Sourdough Starter in my book, which covers optimal feeding practices.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): As explained earlier the key to making great bread is a slow but not too slow fermentation. Enzymes require time to break down your dough. Taking all this into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be the sweet spot for most of the flours that I have worked with. To achieve this, I use around 5 % of sourdough starter in summer times (temperatures around 25 °C (77 °F) in the kitchen). In winter times I opt for around 10 % up to 20 % sourdough starter (kitchen temperature around 20 °C (68 °F)). This allows me to use a sourdough starter that’s not in perfect condition. As explained earlier, your bread dough is essentially a gigantic starter. The low inoculation rate allows the starter to regrow inside your main dough into a desirable balance. Furthermore, the enzymes have enough time to break down the flour. This also allows me to skip the so-called autolysis step completely (more in the next section). This greatly simplifies the whole process.

### How often should I feed my sourdough starter?
URL: https://loafy.ai/answers/sourdough-starter-feeding-frequency
Answer (Hendrik Kleinwächter, The Bread Code): Aim to feed your starter once every 24 hours using a 1:5:5 ratio (1 part starter, 5 parts flour, 5 parts water). If your starter is older and hasn't been fed recently, you might want to try a 1:10:10 ratio. This will really help maintain a good balance of yeast and bacteria for better fermentation. Best of luck with your next attempt!
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): In most cases something is probably off with your sourdough starter. This very often happens when the starter is still relatively young and isn’t as capable of fermenting flour. Over time your sourdough starter is going to become better and better. Keep your sourdough starter at room temperature and then apply daily feedings with a 1:5:5 ratio. This would be 1 part old starter, 5 parts flour, 5 parts water. This allows you to achieve a better balance of yeast and bacteria in your sourdough. Even better could be the use of a stiff sourdough starter. The stiff sourdough starter boosts the yeast part of your starter. This allows you to have less bacterial fermentation, resulting in a stronger gluten network toward the end of the fermentation [ 37 ]. Please also refer to the Subsection 12.4.2 where I explained more about overfermented doughs. You can also refer to Section 4.4 (Stiff starter) with more details on making a stiff sourdough starter.

### How should I adjust sourdough baking for hot and humid climates?
URL: https://loafy.ai/answers/sourdough-baking-hot-humid-climates
Answer (Hendrik Kleinwächter, The Bread Code): Hot and humid climates can definitely affect sourdough baking. In these conditions, you'll want to pay extra attention to hydration and fermentation times. Higher temperatures can speed up fermentation, so consider reducing your bulk proofing time to avoid over-fermentation. For more detailed tips on managing fermentation in different conditions, check out the chapter on wheat sourdough in "The Sourdough Framework."
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): As explained earlier the key to making great bread is a slow but not too slow fermentation. Enzymes require time to break down your dough. Taking all this into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be the sweet spot for most of the flours that I have worked with. To achieve this, I use around 5 % of sourdough starter in summer times (temperatures around 25 °C (77 °F) in the kitchen). In winter times I opt for around 10 % up to 20 % sourdough starter (kitchen temperature around 20 °C (68 °F)). This allows me to use a sourdough starter that’s not in perfect condition. As explained earlier, your bread dough is essentially a gigantic starter. The low inoculation rate allows the starter to regrow inside your main dough into a desirable balance. Furthermore, the enzymes have enough time to break down the flour. This also allows me to skip the so-called autolysis step completely (more in the next section). This greatly simplifies the whole process.

### Should I use stiff starter or liquid starter for whole wheat sourdough?
URL: https://loafy.ai/answers/stiff-starter-whole-wheat-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): These are two different things, which is where the mix-up comes from. Stiff refers to the starter's hydration, 50 to 60% water, while 1:5:5 is a feeding ratio; you can feed a stiff starter at 1:5:2.5 (half the water). For wholemeal Hendrik generally prefers the stiff starter, because it boosts yeast activity and slows gluten breakdown, which helps with heavier flours. So you can have both: a stiff starter, fed at a 1:5 flour ratio.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): When making the stiff sourdough starter, start by using around 50 % water. If you are using a whole-wheat flour, or a strong flour consider going up to 60 %. All the ingredients should mix together very well. There should be no crumbly flour left. This is a common mistake I have seen when people tried to make the stiff starter. Yes it should be dry, but not to a point where it is a brick of cement. If you have ever made a pasta dough, this dough should feel exactly the same.

### What is a basic single-loaf recipe using a stiff sourdough starter?
URL: https://loafy.ai/answers/single-loaf-stiff-starter-recipe
Answer (Hendrik Kleinwächter, The Bread Code): Here is a single-loaf stiff-starter recipe: 400 g bread flour, 100 g whole wheat, 300 to 350 g water, 50 g stiff starter (10 percent), and 10 g salt (2 percent). The stiff starter sits at 50 to 60 percent hydration, so dissolve it in the dough water to make mixing easier. Mix it all at once, ferment until the dough grows by about half, then shape, proof, and bake at 230C (446F) with steam.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): When making the stiff sourdough starter, start by using around 50 % water. If you are using a whole-wheat flour, or a strong flour consider going up to 60 %. All the ingredients should mix together very well. There should be no crumbly flour left. This is a common mistake I have seen when people tried to make the stiff starter. Yes it should be dry, but not to a point where it is a brick of cement. If you have ever made a pasta dough, this dough should feel exactly the same.

### What is autolyse in sourdough baking?
URL: https://loafy.ai/answers/what-is-autolyse-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): Autolyse is when you mix just flour and water and let it sit for 30 minutes to several hours. This process helps improve dough's taste and texture by starting enzymatic reactions. However, fermentolysis is often recommended instead, as it simplifies the process. Keep experimenting and enjoy the journey!
From The Sourdough Framework, Glossary (https://www.the-sourdough-framework.com/glossary): A process where flour and water are mixed and then left to rest before adding other ingredients. This activates enzymes such as amylase and protease. By doing so the bulk fermentation time is shortened and the final loaf will have better properties. The browning of the loaf becomes better and the crumb fluffier. An autolyse is recommended when using a high percentage of starter to inoculate the dough (> 20 %). An alternative easier approach can be the fermentolyse.

### What pH levels should I target for sourdough starter and dough?
URL: https://loafy.ai/answers/target-ph-levels-sourdough-starter-dough
Answer (Hendrik Kleinwächter, The Bread Code): A good anchor: a ripe starter should measure below pH 4.2, and a typical dough starts around pH 6.0 and drops as fermentation progresses. The exact targets depend on your flour and starter, so measure at every stage of a bake you are happy with and use those values as your personal breakpoints. The book has a full pH section with example tables: https://www.the-sourdough-framework.com/wheat-sourdough
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Another more expensive option is to use a pH meter to monitor your dough’s fermentation state. As the lactic and acetic acid bacteria ferment, more acidity is piled up inside your dough. The acidity value (pH) can be measured using such a meter. The more acidity, the lower the pH value of your dough. The pH scale is logarithmic, meaning that each digit change will have a 10x increase in acidity. A sourdough dough might begin fermenting at pH 6.0, then shortly before baking has roughly pH 4.0. This means that the dough itself is 10x times 10x (= 100x) sourer than at the beginning. By using the meter, you can always judge the state of your dough’s acidification and then act accordingly.

### When should I use autolysis versus fermentolysis in sourdough baking?
URL: https://loafy.ai/answers/autolysis-versus-fermentolysis-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): I usually prefer fermentolysis over autolysis as it simplifies the process by extending fermentation time and using less starter (5-10%). Autolysis can be cumbersome, requiring extra mixing. I might use autolysis in specific cases, like high hydration doughs, but generally stick to fermentolysis.
From The Sourdough Framework, How sourdough works (https://www.the-sourdough-framework.com/how-sourdough-works): At the time, I utilized an extended autolyse, which is just a fancy word for mixing flour and water in advance and then letting the mixture sit. Most recipes call for it as the process gives the dough an enzymatic head start, and in general it’s a great idea. However, as an equally effective alternative, you could simply reduce the amount of leavening agent used—in the case of sourdough, this would be your starter. This would allow the same biochemical reactions to occur at roughly the same rate without requiring you to mix your dough several times. My whole-wheat game improved dramatically after I stopped autolysing my doughs.

### Why do you discard half the starter when feeding?
URL: https://loafy.ai/answers/why-discard-starter-when-feeding
Answer (Hendrik Kleinwächter, The Bread Code): Removing part of the starter keeps the quantity from growing out of control, because if you fed the whole thing every time you would end up with kilos of it within days. It also gives the microbes a cleaner, fresher batch of flour to work with, which keeps a good balance of yeast and bacteria. That removed portion is not waste either, you can collect it in a jar in the fridge and use it for pancakes, crackers or flatbreads.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): 2 Discarding starter when preparing a new batch can be frustrating. With experience, bread-making becomes more efficient, and excess discard is rarely produced. It is possible to prepare just the right amount of starter needed for bread dough. In fact, a fully depleted starter can even be revived using a small portion of bread dough. Any leftover discard, rich in spores, can also serve as a backup to create a new sourdough starter. Simply mix the discard with a little flour and water, and it will spring back to life. That is a great option if the starter was accidentally depleted. A practical approach is to store all discard in a single jar in the fridge, adding new discard on top as needed and using it whenever required.

### Are small pin pricks on the surface of rye bread normal?
URL: https://loafy.ai/answers/pin-pricks-rye-bread-surface
Answer (Hendrik Kleinwächter, The Bread Code): Rye bread does indeed tend to have a denser crumb because of its low gluten content, which can lead to those small pin pricks you're noticing. This is completely normal and is a result of the dough's fermentation and hydration level.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): A flat bread is in most cases related to your gluten network breaking down fully. This is not bad; this means you are eating a fully fermented food. However, from a taste and consistency perspective, it might be that your bread tastes too sour, or is not fluffy anymore. Please also note that you can only make bread with great oven spring when making wheat based doughs. When starting with this hobby I always wondered why my rye breads would turn out so flat. Yes, rye has gluten, but small particles called pentosans (arabinoxylan and beta-glucan) [ 10 ]. They prevent the dough from developing a gluten network it can with wheat. Your efforts will be in vain, and your dough will stay flat. Only spelt- and wheat-based doughs have the capability of retaining the CO 2 created by the fermentation.

### Are stiff sourdough starters more or less acidic than liquid starters?
URL: https://loafy.ai/answers/stiff-starter-acidity-levels
Answer (Hendrik Kleinwächter, The Bread Code): Stiff starters are actually less acidic, which helps to boost yeast activity. The 1:5:5 ratio provides a nice balance for the fermentation process, while 1:10:10 is typically used for older starters.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): Lastly, no matter which starter type you choose, you can control how sour you want your dough to be. The longer you push the fermentation, the more acidity is going to be piled up. The only difference is that for a given volume increase, the stiff starter will produce the least acidity. So for a volume increase of 100 %, the liquid starter has produced the most acidity, followed by the regular starter and then the stiff starter. If you wait long enough, the stiff starter will have produced the same amount of acidity as the other starters. But before doing so it will have also produced a lot more CO 2 . If you like the sour flavor, you have to push your fermentation longer. This also means you either need to bake in a loaf pan or have a very strong gluten flour that is able to withstand long fermentation times.

### Can I autolyse dough overnight before adding starter?
URL: https://loafy.ai/answers/autolyse-overnight-before-adding-starter
Answer (Hendrik Kleinwächter, The Bread Code): You can, but I do not recommend it. Rather than soaking flour and water overnight and adding starter later, mix everything at once and simply use less starter, around 5 to 10%, so the extended fermentation gives you the same extensibility and flavor. Left as just flour and water, the dough keeps gaining strength for a while, but then the protease enzyme breaks the gluten down and it tears, and whole grain speeds that up. The all-in-one fermentolyse avoids guessing where that limit is.
From The Sourdough Framework, How sourdough works (https://www.the-sourdough-framework.com/how-sourdough-works): At the time, I utilized an extended autolyse, which is just a fancy word for mixing flour and water in advance and then letting the mixture sit. Most recipes call for it as the process gives the dough an enzymatic head start, and in general it’s a great idea. However, as an equally effective alternative, you could simply reduce the amount of leavening agent used—in the case of sourdough, this would be your starter. This would allow the same biochemical reactions to occur at roughly the same rate without requiring you to mix your dough several times. My whole-wheat game improved dramatically after I stopped autolysing my doughs.

### Can I bake sourdough in a cast iron bread pan with a lid?
URL: https://loafy.ai/answers/bake-sourdough-cast-iron-bread-pan
Answer (Hendrik Kleinwächter, The Bread Code): Absolutely, you can use a cast iron bread pan with a lid! It works similarly to a Dutch oven, trapping steam to help your bread rise. Just remember to preheat it well and use heat-resistant gloves. Aim for a core temperature of 92 °C (197 °F) to ensure it's fully baked.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): Knowing the exact baking time is sometimes a little challenging as it might be that the outside of your bread is cooked but the inside is still raw. The best way is to use a thermometer and measure the core temperature. At around 92 °C (197 °F) your dough is done. I generally bake loaf pan bread at around 200 °C (390 °F), which is a little less than my freestanding bread which I bake at 230 °C (445 °F). That’s because it takes a while for the dough to bake properly inside the loaf pan. The edges don’t heat up as quickly. Then the top part of the dough is properly cooked, while the inside isn’t yet. When baking make sure to use steam or simply place another equally sized loaf pan on top of your loaf pan. This way you simulate a Dutch oven. The dough’s evaporating moisture will stay inside.

### Can I bulk ferment sourdough overnight at room temperature?
URL: https://loafy.ai/answers/bulk-ferment-sourdough-overnight
Answer (Hendrik Kleinwächter, The Bread Code): Overnight at room temperature works well if you use less starter, around 5%, so the bulk takes 10 to 12 hours. If your kitchen is warm, go even lower. The fridge is easier after shaping, where the dough can wait 8 to 24 hours.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): Depending on the temperature, your fermentation speed adapts. In a warmer environment, everything is faster. In a colder environment, everything is slower. This includes the speed at which your sourdough ferments the dough but also the speed of enzymatic reactions. The amylase and protease enzymes work faster, making more sugars available and degrading the gluten proteins. At around 22 °C (72 °F) in my kitchen my bulk fermentation is ready after around 10 hours. I use around 20 % of sourdough starter based on the flour. In summertime the temperatures in my kitchen sometimes increase to 25 °C (77 °F). In that case I reduce the sourdough starter to around 10 %. If I didn't do that, my fermentation would be done after around 4 to 7 hours. The problem is that the dough is quite unstable when fermenting at this high speed.

### Can I cold ferment sourdough dough?
URL: https://loafy.ai/answers/cold-ferment-sourdough-dough
Answer (Hendrik Kleinwächter, The Bread Code): Yes, and it makes the whole thing easier to schedule. Shape the dough, put it straight in the fridge, then bake any time the next day. Honestly I could never taste a difference between cold proofed and room temperature loaves, so the real benefit is timing rather than flavour. A cold dough is also noticeably easier to score.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): To me, the sole purpose of cold-proofing is its ability to allow you to better manage the timing of the whole process. Assuming you finished shaping your dough at 10 pm, chances are you wouldn’t want to wait for another 2 hours to proof the dough and then another hour to bake it. In this case, you can move your dough directly to the fridge after shaping. Your dough will be proofing overnight in the fridge. Then it can be baked at any time the following day (there are a few exceptions; more on that later). This is especially handy for large-scale bakeries that use fridge-proofing extensively. Some of the doughs are proofed a day before and placed in the fridge. Early in the morning, they can be baked directly out of the fridge. Within 2 hours they will be ready to sell the first bread to morning customers. If throughout the day more bread is needed, they simply take some proofed dough out of the fridge and bake it. The time frame in which you can bake retarded dough is big. It can be as little as 6 hours later up to 24 hours later.

### Can I feed my starter with whole grain flour but bake bread with all-purpose flour?
URL: https://loafy.ai/answers/whole-grain-starter-white-flour-bread
Answer (Hendrik Kleinwächter, The Bread Code): Yes, you can definitely start your sourdough with whole grain flour and then use all-purpose flour for your bread. Whole grain flour is great for starting because it has more natural microbes. Just keep feeding your starter to make it strong.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.

### Can I let sourdough dough rest overnight before a second rest period?
URL: https://loafy.ai/answers/overnight-rest-second-fermentation-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): Yes, an overnight rest followed by more time in the bag is fine, especially for a forgiving discard bread. The main thing to watch with wheat is total fermentation, since the gluten keeps breaking down the longer it sits and can turn the dough slack and sticky. If it is mostly rye or discard, it is very tolerant, so a long rest mainly builds more tang. Judge readiness by growth of about 50 percent rather than by the hours.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): Then in the evening simply mix the ingredients as shown in the table. Your dough is going to be ready in the morning. It’s typically ready after 6–12 hours. If you use more sourdough starter it will be ready faster, conversely it will take longer if you use less. Try to aim for a fermentation time of 8–12 hours as by using your dough too soon, the flavor might not be as good. By using your dough later it might become a little more sour. The best option is to experiment and see what you personally like the most.

### Can I make a stiff levain from a liquid starter?
URL: https://loafy.ai/answers/stiff-levain-from-liquid-starter
Answer (Hendrik Kleinwächter, The Bread Code): Yes, you can create a stiff levain from your 100% hydration starter. Just mix it with flour and water to reach 50-60% hydration. For every 100g of flour, use 50-60g of water, and make sure there's no dry flour left.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): When making the stiff sourdough starter, start by using around 50 % water. If you are using a whole-wheat flour, or a strong flour consider going up to 60 %. All the ingredients should mix together very well. There should be no crumbly flour left. This is a common mistake I have seen when people tried to make the stiff starter. Yes it should be dry, but not to a point where it is a brick of cement. If you have ever made a pasta dough, this dough should feel exactly the same.

### Can I make quick yeasted bread instead of sourdough?
URL: https://loafy.ai/answers/quick-yeasted-bread-instead-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): Totally reasonable when time is short. The book's flatbread recipe is built exactly for this: minimal effort, quick, and it works with plain yeast too. Even with a fast yeasted dough, using a little less yeast and giving it a few extra hours noticeably improves flavor and crumb.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): This type of bread is super simple to make as you can skip a lot of the technique that is normally required to make wheat doughs. The flatbread can be made with all kinds of flours. You can even use flour without gluten, such as corn or rice flour, to make the dough. To make the flatbread a little more fluffy, you can use a little bit of wheat flour. The developing gluten will trap the gases. During baking, these gases will inflate the dough.

### Can I make sourdough bread with Indian wheat flour?
URL: https://loafy.ai/answers/sourdough-bread-indian-wheat-flour
Answer (Hendrik Kleinwächter, The Bread Code): Yes, Indian wheat works. Any flour will grow a starter and ferment a dough, so you can absolutely bake sourdough with it. The one thing to check is gluten strength: much Indian atta is whole and softer, which is great for flatbreads and loaf-pan breads, but a freestanding loaf needs a stronger, higher-protein wheat (around 12 percent or more) to hold its shape. If your flour is on the weaker side, a stiff starter and a loaf pan will serve you well.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): Depending on the flour you have at hand, the type of starter changes. With more bacterial activity you have more gluten consumption of your microbes. So if you want to bake a free standing loaf, you need a flour with more gluten. The more gluten you have, the more of it can be broken down whilst still maintaining dough integrity. If you live in a country where the climate to grow wheat isn’t ideal and you only have weaker flours, then a stiff sourdough starter could be advised. The stiff sourdough starter will improve yeast activity and reduce bacterial activity. If you are a chaser of a very sour bread and have a very strong wheat flour then you can try to play with a liquid sourdough starter. The key difference between all of the starters is how much water is used in the starter. The regular starter has a 1:1 relationship of flour to water. The liquid starter has a 5:1 water-to-flour ratio, and the stiff starter has half as much water as flour, as summarized in Table 4.1 .

### Can I make sourdough starter from regular flour without any special ingredients?
URL: https://loafy.ai/answers/make-sourdough-starter-regular-flour
Answer (Hendrik Kleinwächter, The Bread Code): Yes, you can absolutely make a sourdough starter using just flour and water. For the best results, I recommend using whole flour like whole-wheat or whole-rye. It's best to avoid bleached flour and chlorinated water, as they can affect the fermentation process. You're on an exciting journey into baking-enjoy every moment of it!
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.

### Can I place the aliquot jar inside the dough container?
URL: https://loafy.ai/answers/aliquot-jar-inside-dough-container
Answer (Hendrik Kleinwächter, The Bread Code): That is fine, and it actually helps. Keeping the aliquot right next to or inside the same container means the sample and the main dough sit at the same temperature and ferment at the same rate, which is what makes the reading reliable. The one thing to watch is using room-temperature water so the small sample does not race ahead of or lag behind the main dough.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): While the aliquot sample has enabled me to consistently bake great loaves, there are limitations to consider. It’s crucial to use a cylindrical-shaped container to properly judge the dough’s size increase. Furthermore, it is essential to use room-temperature water when making your dough. If the water is hotter, your aliquot, due to its smaller size, will cool down faster. The aliquot will ferment more slowly than your dough. Similarly, when you use too cold water, your sample will heat up faster than the large dough mass. In that case, your aliquot is ahead of your main dough. You would probably stop the fermentation too early. Make sure to keep the dough and aliquot close together. Some people even place the aliquot in the same container. This makes sure that both are in the same environment temperature. The aliquot is also less reliable if your ambient temperature changes a lot during the day. In that case, your aliquot will adapt faster than your main dough. The readings will always be slightly off. If you are making a large chunk of dough with more than 10 kg of flour, the jar is also less reliable. The biochemical reactions happening inside your dough will heat it. The fermentation itself is exothermic which means that it produces heat.

### Can I proof sourdough and maintain starter at 21C room temperature?
URL: https://loafy.ai/answers/proof-sourdough-21c-room-temperature
Answer (Hendrik Kleinwächter, The Bread Code): Yes, 21C is a comfortable, practical temperature for both. It sits right in the normal room-temperature range the book works with (around 20 to 22C), where a bulk ferment lands near 8 to 12 hours. At that temperature use roughly 10 to 15% starter and judge by size, and a starter kept there just needs a daily feed while it is active.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): As explained earlier the key to making great bread is a slow but not too slow fermentation. Enzymes require time to break down your dough. Taking all this into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be the sweet spot for most of the flours that I have worked with. To achieve this, I use around 5 % of sourdough starter in summer times (temperatures around 25 °C (77 °F) in the kitchen). In winter times I opt for around 10 % up to 20 % sourdough starter (kitchen temperature around 20 °C (68 °F)). This allows me to use a sourdough starter that’s not in perfect condition. As explained earlier, your bread dough is essentially a gigantic starter. The low inoculation rate allows the starter to regrow inside your main dough into a desirable balance. Furthermore, the enzymes have enough time to break down the flour. This also allows me to skip the so-called autolysis step completely (more in the next section). This greatly simplifies the whole process.

### Can I refrigerate my new starter after 12 hours and feed it once before baking on the weekend?
URL: https://loafy.ai/answers/refrigerate-new-starter-weekend-baking
Answer (Hendrik Kleinwächter, The Bread Code): Yes, that plan works. Into the fridge it goes and it will sit there happily until the weekend. Give it one feeding at room temperature before you bake, or two if it looks sluggish coming out of the cold.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Simply take your leftover starter and place it inside of your fridge. It will stay good for a very long period. The only thing I see happening is the surface drying out in the fridge. So I recommend drowning the starter in a little bit of water. This extra layer of water provides good protection from the top part drying out. As mold is aerobic it can not grow efficiently under water [ 15 ]. Before using the starter again simply either stir the liquid into the dough or drain it. If you drain the liquid you can use it to make a lacto-fermented hot sauce for instance.

### Can I split my sourdough starter into two separate starters instead of discarding?
URL: https://loafy.ai/answers/split-sourdough-starter-instead-discard
Answer (Hendrik Kleinwächter, The Bread Code): Yes, that works. Leftover or discard starter is rich in spores and can be grown into a fresh starter, and splitting one culture into two is perfectly fine. The one caution is the very first days: that early discard can carry unwanted microbes, so only build a second starter from it once your culture is established. After that, one starter can seed as many as you like.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): 2 Discarding starter when preparing a new batch can be frustrating. With experience, bread-making becomes more efficient, and excess discard is rarely produced. It is possible to prepare just the right amount of starter needed for bread dough. In fact, a fully depleted starter can even be revived using a small portion of bread dough. Any leftover discard, rich in spores, can also serve as a backup to create a new sourdough starter. Simply mix the discard with a little flour and water, and it will spring back to life. That is a great option if the starter was accidentally depleted. A practical approach is to store all discard in a single jar in the fridge, adding new discard on top as needed and using it whenever required.

### Can I start a sourdough starter with a mix of whole wheat and bread flour instead of only whole wheat?
URL: https://loafy.ai/answers/start-sourdough-whole-wheat-bread-flour-mix
Answer (Hendrik Kleinwächter, The Bread Code): That works, it is a 100% hydration starter (100g flour to 100g water). A blend of plain wheat and bread flour will get going, though a whole grain flour tends to start faster because the bran carries more wild yeast and bacteria. If it is slow to wake up, swap in some whole wheat or rye for a few feedings. You can always change the flour later.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.

### Can I start a sourdough starter with smaller amounts to avoid discarding?
URL: https://loafy.ai/answers/start-sourdough-smaller-amounts-avoid-discard
Answer (Hendrik Kleinwächter, The Bread Code): Yes, you can absolutely scale down. There is nothing special about the amounts, you can start with as little as 10 grams of flour and 10 grams of water so there is barely anything to discard. The early discard is only tossed for the first few days because of unwanted microbes, and once the starter is established you can just keep any excess in a jar for pancakes or crackers.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): 2 Discarding starter when preparing a new batch can be frustrating. With experience, bread-making becomes more efficient, and excess discard is rarely produced. It is possible to prepare just the right amount of starter needed for bread dough. In fact, a fully depleted starter can even be revived using a small portion of bread dough. Any leftover discard, rich in spores, can also serve as a backup to create a new sourdough starter. Simply mix the discard with a little flour and water, and it will spring back to life. That is a great option if the starter was accidentally depleted. A practical approach is to store all discard in a single jar in the fridge, adding new discard on top as needed and using it whenever required.

### Can I still bake sourdough dough that has become runny and overproofed?
URL: https://loafy.ai/answers/bake-runny-overproofed-sourdough-dough
Answer (Hendrik Kleinwächter, The Bread Code): If your dough is runny, it might be overfermented. Try using a loaf pan for baking. Grease it well, transfer the dough with a spatula, and proof for at least 30 minutes before baking. Bake until the internal temperature reaches 92°C (197°F) for a well-cooked center.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): If you pushed the bulk fermentation too far, you won’t be able to bake a freestanding loaf with the dough anymore. But don’t worry. You can move your dough into a loaf pan, or use parts of the dough as the starter for your next dough. When using a loaf pan, make sure it’s properly greased. You might have to use a spatula to transfer your dough. Allow the dough to proof for at least 30 minutes in the loaf pan before baking it. This makes sure that large cavities induced by the transfer are evened out. You could push the proofing stage to 24 hours or even 72 hours. The resulting bread would feature an excellent, very tangy taste.

### Can I still bake sourdough that was left out all day and over-proofed?
URL: https://loafy.ai/answers/bake-overproofed-sourdough-left-out
Answer (Hendrik Kleinwächter, The Bread Code): If your dough has over-proofed, it might be a bit too airy, but you can still bake it. Try gently shaping it and see how it feels. If it doesn't hold its shape, you can use it for a flatbread or experiment with a different shape. Just remember, every bake is a learning opportunity!
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): If you pushed the bulk fermentation too far, you won’t be able to bake a freestanding loaf with the dough anymore. But don’t worry. You can move your dough into a loaf pan, or use parts of the dough as the starter for your next dough. When using a loaf pan, make sure it’s properly greased. You might have to use a spatula to transfer your dough. Allow the dough to proof for at least 30 minutes in the loaf pan before baking it. This makes sure that large cavities induced by the transfer are evened out. You could push the proofing stage to 24 hours or even 72 hours. The resulting bread would feature an excellent, very tangy taste.

### Can I use a glass casserole dish instead of a Dutch oven for baking sourdough?
URL: https://loafy.ai/answers/glass-casserole-instead-dutch-oven-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): Using an oven-safe glass casserole is a smart idea and can definitely mimic a Dutch oven. Just preheat it to 230°C (446°F) to create steam, and don't forget to use parchment or semolina to avoid sticking. You'll still achieve that lovely crispy crust.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): The steam essentially prevents the Maillard reaction from happening too quickly on your crust. That’s why steaming during the first stages of the bake is so important. The steam keeps the temperature of your crust close to around 100 °C (212 °F). Achieving steam can be done by using a Dutch oven, an inverted tray and/or a bowl of boiling water. You might also have an oven with a built-in steam functionality. All the methods work, it depends on what you have at hand. My default go-to method is an inverted tray on top of my dough, paired with a bowl full of boiling water towards the bottom of the oven.

### Can I use a piece of dough as starter without feeding it first?
URL: https://loafy.ai/answers/use-dough-piece-as-starter-without-feeding
Answer (Hendrik Kleinwächter, The Bread Code): You can use that piece straight in, no separate feeding needed. A pinch of finished dough is essentially a starter, so it already carries the yeast and bacteria to ferment your next batch. Just mix it into the fresh flour, water and salt and let it go. If it had been sitting a long time, a feeding first will wake it up, but for a next-day bake it is not necessary.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Simply take whatever starter you have left and feed it again. If you depleted all your starter you can cut a piece of your dough. The dough itself is nothing different than a gigantic starter. I recommend a 1:5:5 ratio like mentioned before. So take 1 piece of starter, feed with 5 parts of flour and 5 parts of water. If it is very hot where you live, or if you want to make the bread around 24 hours later after your last feeding, change the ratio. In that case I would go for a 1:10:10 ratio. Sometimes I don’t have enough starter. Then I even use a ratio of 1:50:50 or 1:100:100. Depending on how much new flour you feed it takes longer for your starter to be ready again.

### Can I use all my starter without discarding any when making bread?
URL: https://loafy.ai/answers/use-all-starter-no-discard-bread
Answer (Hendrik Kleinwächter, The Bread Code): Yes, you can use the whole starter with no discard, just make exactly the amount you need. For one loaf of about 500g flour you want roughly 50g of starter (10%), so build your starter up to that. Feed it once and let it become active before mixing; a mature starter usually needs only one feeding, a young one a few.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): 2 Discarding starter when preparing a new batch can be frustrating. With experience, bread-making becomes more efficient, and excess discard is rarely produced. It is possible to prepare just the right amount of starter needed for bread dough. In fact, a fully depleted starter can even be revived using a small portion of bread dough. Any leftover discard, rich in spores, can also serve as a backup to create a new sourdough starter. Simply mix the discard with a little flour and water, and it will spring back to life. That is a great option if the starter was accidentally depleted. A practical approach is to store all discard in a single jar in the fridge, adding new discard on top as needed and using it whenever required.

### Can I use all-purpose flour instead of bread flour for sourdough?
URL: https://loafy.ai/answers/all-purpose-flour-instead-bread-flour
Answer (Hendrik Kleinwächter, The Bread Code): You can, all-purpose flour makes great bread too. Lower protein just means the dough holds a bit less water, so reduce the hydration slightly (start around 60%) and it stays easy to handle.
From The Sourdough Framework, Flour types (https://www.the-sourdough-framework.com/flour-types): Several recipes call for wheat bread flour, but bread flour can refer to different types of flour. It could be a T405 or a T550 in Germany—this is very often classified incorrectly—the terms strong or bread flour in this case refer to the properties of the flour. A bread flour is considered to have a higher amount of protein and thus gluten. This flour is excellent when you want to make a sourdough bread as your dough allows for a longer leavening period. As described earlier, the gluten is consumed by your microorganisms. The more gluten you have, the longer your dough keeps its integrity. If you wanted to make a cake, you might want to use a flour with less gluten. The gluten binding properties might not be desirable since the final cake could have a chewy texture.

### Can I use all-purpose white flour for bread if my starter was made with wheat flour?
URL: https://loafy.ai/answers/wheat-starter-with-white-flour
Answer (Hendrik Kleinwächter, The Bread Code): Absolutely, you can use a wheat flour starter with white all-purpose flour for your loaf! Just remember to add 10-20% whole-wheat flour to boost enzymatic activity. This helps improve your dough's texture and flavor.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): All you need to make great sourdough bread is flour, water, and salt. You can of course add additional things to your dough such as seeds. I personally enjoy the hearty taste of whole-wheat. Thus I like to add around 20 % to 30 % of whole-wheat flour to the mix. You could also make this recipe with 100 % whole-wheat flour directly. In this case, look out for strong whole-wheat flour that is made from flour with higher protein. If you don’t like whole-wheat you can omit the flour from the recipe. Simply replace the listed quantity with bread flour. One thing to consider about whole-wheat flour is its increased enzymatic activity. By adding some whole-wheat flour you will speed up the whole fermentation process.

### Can I use coil folds instead of rounding if I don't have a suitable countertop?
URL: https://loafy.ai/answers/coil-folds-instead-of-rounding
Answer (Hendrik Kleinwächter, The Bread Code): Yes, coil folds are a fine substitute. Rounding on a counter is just one way to build dough strength, and stretch or coil folds during the bulk reach the same place by gluing the dough onto itself. Do a set every 30 to 45 minutes early in the bulk until the dough firms up and holds its shape, resting if the surface starts to tear. You do not need a perfect countertop to get a strong dough.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): The primary goal of this technique is to provide additional dough strength to your dough. As shown in Figure 7.4 there are multiple ways to create dough strength. 8 If you do not knead as much at the start, you can reach the same level of dough strength by applying stretch and folds later. The more stretch and folds you do, the more dough strength you add to your dough. The result will be a more aesthetic loaf that has increased vertical oven spring.

### Can I use half whole wheat flour in sourdough bread?
URL: https://loafy.ai/answers/half-whole-wheat-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): Yes, half whole wheat works well. Two adjustments: whole wheat drinks more water, so add a little extra to reach the same feel, and it ferments faster because the bran carries more enzymes, so watch the dough closely and maybe drop your starter slightly to avoid overfermenting. The payoff is a nuttier, more complex loaf.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): All you need to make great sourdough bread is flour, water, and salt. You can of course add additional things to your dough such as seeds. I personally enjoy the hearty taste of whole-wheat. Thus I like to add around 20 % to 30 % of whole-wheat flour to the mix. You could also make this recipe with 100 % whole-wheat flour directly. In this case, look out for strong whole-wheat flour that is made from flour with higher protein. If you don’t like whole-wheat you can omit the flour from the recipe. Simply replace the listed quantity with bread flour. One thing to consider about whole-wheat flour is its increased enzymatic activity. By adding some whole-wheat flour you will speed up the whole fermentation process.

### Can I use my regular starter to make a stiff starter?
URL: https://loafy.ai/answers/convert-regular-to-stiff-starter
Answer (Hendrik Kleinwächter, The Bread Code): Yes, if your starter has a hydration level of 50-60%, it's a stiff starter. This boosts yeast activity, great for longer fermentation and lower gluten flours. Remember, it should feel like pasta dough and stick slightly to the counter.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): The stiff starter is the driest of all the starters. It has a hydration of around 50 % to 60 %. So for 100 g of flour you are using around 50 g to 60 g of water. If you can’t mix flour and water because the mixture is too dry you need to increase the water quantity. This is often the case when using whole-wheat/rye flour to make your starter. The more bran your flour contains, the more water your flour can absorb. The stiff starter should have a comparable consistency to pasta or pizza dough. When mixing the starter there should be no chunks of flour left. Test placing the starter on your kitchen counter. When lifting it should slightly stick to your counter’s surface. This test indicates that you hydrated the flour sufficiently. When the mixture is too dry, the fermentation speed is greatly reduced and the starter will seem inactive. The starter should be much drier than a regular starter, but also not too dry. Refer to Figure 4.5 for a visual example of the starter’s required hydration level.

### Can I use regular starter instead of liquid starter in sourdough recipes?
URL: https://loafy.ai/answers/using-regular-starter-in-sourdough-recipes
Answer (Hendrik Kleinwächter, The Bread Code): Yes, you can use your regular starter! Use 1% to 20% of the flour weight in your dough. If it's warm, go for the lower end to slow fermentation. Keep experimenting to see what works best for you.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): If you are feeling lazy or don’t have time, you could also use older sourdough starter to make the dough directly without any prior starter feedings. Your sourdough starter is going to regrow inside your dough. Remember that the final bread might be a bit more on the sour side as the balance of yeast to bacteria could be off. In the Table 6.2 I recommended using around 5 % to 20 % of sourdough starter based on the flour to make the dough. If you were to follow this approach, just use around 1 % and make the dough directly. The dough is probably going to be ready 24 hours later, depending on the temperature.

### Can I use starter that has peaked and fallen back down?
URL: https://loafy.ai/answers/using-peaked-fallen-starter
Answer (Hendrik Kleinwächter, The Bread Code): It's perfectly fine if your starter has fallen a bit before you get to it! As long as it still looks bubbly and smells pleasant, you can definitely use it. If it seems a bit sluggish, feeding it again and letting it rise for a few more hours can help boost its activity. Remember, every starter is unique, so don't hesitate to experiment and see what works best for yours!
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): Let’s say your starter had last been fed 48 hours ago. Chances are that your bacteria are very active while the yeast could be dormant. In such a case you can skip feeding your starter before making another dough. Just use a very tiny amount of starter. For 1 kg of flour I would take around 10 g of starter (1 % in terms of baker’s math). If my starter is very young and had just been fed 6 to 8 hours ago I might end up going up to 20 % of starter. As mentioned earlier, remember that your dough is nothing else other than a big starter. It will tremendously help you to figure out your best next steps.

### Can I use whole wheat flour to absorb excess moisture in sticky sweet sourdough dough?
URL: https://loafy.ai/answers/whole-wheat-flour-absorb-moisture-sticky-dough
Answer (Hendrik Kleinwächter, The Bread Code): Using whole-wheat flour can help absorb more moisture due to its higher enzymatic activity. Try replacing 20-30% of your bread flour with whole-wheat. This might help manage the stickiness.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): All you need to make great sourdough bread is flour, water, and salt. You can of course add additional things to your dough such as seeds. I personally enjoy the hearty taste of whole-wheat. Thus I like to add around 20 % to 30 % of whole-wheat flour to the mix. You could also make this recipe with 100 % whole-wheat flour directly. In this case, look out for strong whole-wheat flour that is made from flour with higher protein. If you don’t like whole-wheat you can omit the flour from the recipe. Simply replace the listed quantity with bread flour. One thing to consider about whole-wheat flour is its increased enzymatic activity. By adding some whole-wheat flour you will speed up the whole fermentation process.

### Can an overly sour starter cause loose dough even at lower hydration?
URL: https://loafy.ai/answers/overly-sour-starter-loose-dough
Answer (Hendrik Kleinwächter, The Bread Code): A starter that's too sour makes the dough slack fast, even at 68%. Give your fridge starter two or three daily feedings at room temperature, 1 part starter to 5 flour and 5 water, before you mix. A stiff starter pushes the balance toward yeast even more.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): In most cases something is probably off with your sourdough starter. This very often happens when the starter is still relatively young and isn’t as capable of fermenting flour. Over time your sourdough starter is going to become better and better. Keep your sourdough starter at room temperature and then apply daily feedings with a 1:5:5 ratio. This would be 1 part old starter, 5 parts flour, 5 parts water. This allows you to achieve a better balance of yeast and bacteria in your sourdough. Even better could be the use of a stiff sourdough starter. The stiff sourdough starter boosts the yeast part of your starter. This allows you to have less bacterial fermentation, resulting in a stronger gluten network toward the end of the fermentation [ 37 ]. Please also refer to the Subsection 12.4.2 where I explained more about overfermented doughs. You can also refer to Section 4.4 (Stiff starter) with more details on making a stiff sourdough starter.

### Can chlorinated tap water be used for sourdough or is bottled water necessary?
URL: https://loafy.ai/answers/chlorinated-tap-water-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): You can definitely use your tap water; just let it sit for 12-24 hours to allow the chlorine to dissipate. Alternatively, bottled spring water works too.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): Make sure that you use unchlorinated water. In many areas of the world, tap water has chlorine added to kill microorganisms. If that’s the case in your region, bottled spring water will help. You can also use a water filter with activated charcoal which will remove the chlorine. Alternatively, if you draw tap water into a pitcher or other container and let it sit, loosely covered, the chlorine should dissipate within 12–24 hours, and you have the added advantage of automatically having room-temperature water.

### Can high-protein flour cause hard and thick crumbs in sourdough bread?
URL: https://loafy.ai/answers/high-protein-flour-hard-thick-crumb
Answer (Hendrik Kleinwächter, The Bread Code): A hard, thick crumb can result from underfermentation. Try extending your bulk fermentation to 8-12 hours. Use a stiff starter (50-60% hydration) to boost yeast activity, especially with high-protein flour. This helps maintain gluten structure for a better crumb.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): To fix issues related to under-fermentation, you simply have to ferment your dough for a longer period of time. Now, there is an upper limit to fermentation time as your flour starts to break down the moment it is in contact with water. That’s why it might be a good idea to simply speed up your fermentation process. As a rough figure, I try to aim for a bulk fermentation time of around 8–12 hours typically. To achieve that you can try to make your sourdough starter more active. This can be done by feeding your starter daily over several days. Use the same ratio as you would do for your main bread dough. Assuming you use 20 % starter calculated on the flour, use a 1:5:5 ratio to feed your starter. That would be 10 g of existing starter, 50 g of flour, 50 g of water for instance. To boost your yeast activity even more, you can consider making a stiff sourdough starter. The bacteria produces mostly acid. The more acidity is piled up, the less active your yeast is. The stiff sourdough starter enables you to start your dough’s fermentation with stronger yeast activity and less bacterial activity.

### Can overproofed dough still rise without feeding?
URL: https://loafy.ai/answers/overproofed-dough-rise-without-feeding
Answer (Hendrik Kleinwächter, The Bread Code): If your dough is overproofed, it means the gluten has broken down, making it hard to rise again. Feeding is for starters, not dough. Try using a greased loaf pan to save it. Remember, every bake is a learning step. Keep experimenting and you'll get there!
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): If you pushed the bulk fermentation too far, you won’t be able to bake a freestanding loaf with the dough anymore. But don’t worry. You can move your dough into a loaf pan, or use parts of the dough as the starter for your next dough. When using a loaf pan, make sure it’s properly greased. You might have to use a spatula to transfer your dough. Allow the dough to proof for at least 30 minutes in the loaf pan before baking it. This makes sure that large cavities induced by the transfer are evened out. You could push the proofing stage to 24 hours or even 72 hours. The resulting bread would feature an excellent, very tangy taste.

### Can overproofed dough that has collapsed be saved or reshaped?
URL: https://loafy.ai/answers/saving-overproofed-collapsed-dough
Answer (Hendrik Kleinwächter, The Bread Code): Doubling in 8 hours is a sign it overfermented, and once it has collapsed it will not usefully rise again, which is why waiting for a second rise left both the focaccia and the loaf flat, dense and gummy. Overfermented dough has lost its gluten, so the rescue is a loaf pan rather than reshaping. Next time stop the bulk at about 50 percent growth, not double, and use less starter (5 percent or so) to widen your timing window. A stiff starter also holds structure better.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): If you pushed the bulk fermentation too far, you won’t be able to bake a freestanding loaf with the dough anymore. But don’t worry. You can move your dough into a loaf pan, or use parts of the dough as the starter for your next dough. When using a loaf pan, make sure it’s properly greased. You might have to use a spatula to transfer your dough. Allow the dough to proof for at least 30 minutes in the loaf pan before baking it. This makes sure that large cavities induced by the transfer are evened out. You could push the proofing stage to 24 hours or even 72 hours. The resulting bread would feature an excellent, very tangy taste.

### Can you bake sourdough starting from a cold oven?
URL: https://loafy.ai/answers/cold-oven-start-sourdough-baking
Answer (Hendrik Kleinwächter, The Bread Code): A cold start works well for loaf pan bread, which the book bakes in a non-preheated oven for around 30 to 50 minutes. For a freestanding loaf, though, a preheated oven and hot surface give you the burst of heat needed for good oven spring, so preheating is worth it there. Either way, check doneness with a thermometer at about 92C core.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): Knowing the exact baking time is sometimes a little challenging as it might be that the outside of your bread is cooked but the inside is still raw. The best way is to use a thermometer and measure the core temperature. At around 92 °C (197 °F) your dough is done. I generally bake loaf pan bread at around 200 °C (390 °F), which is a little less than my freestanding bread which I bake at 230 °C (445 °F). That’s because it takes a while for the dough to bake properly inside the loaf pan. The edges don’t heat up as quickly. Then the top part of the dough is properly cooked, while the inside isn’t yet. When baking make sure to use steam or simply place another equally sized loaf pan on top of your loaf pan. This way you simulate a Dutch oven. The dough’s evaporating moisture will stay inside.

### Can you make sourdough bread in a toaster oven?
URL: https://loafy.ai/answers/sourdough-flatbread-toaster-oven
Answer (Hendrik Kleinwächter, The Bread Code): Try making a simple sourdough flatbread in your toaster oven! Use any flour, even gluten-free. Mix your starter with flour and water, let it ferment for 8-12 hours. Bake at 230°C (446°F) for about 15-25 minutes. Experiment with hydration for fluffiness. Happy baking!
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): This type of bread is super simple to make as you can skip a lot of the technique that is normally required to make wheat doughs. The flatbread can be made with all kinds of flours. You can even use flour without gluten, such as corn or rice flour, to make the dough. To make the flatbread a little more fluffy, you can use a little bit of wheat flour. The developing gluten will trap the gases. During baking, these gases will inflate the dough.

### Can you over-knead sourdough dough with a stand mixer?
URL: https://loafy.ai/answers/over-knead-sourdough-stand-mixer
Answer (Hendrik Kleinwächter, The Bread Code): Short answer: with a stand mixer you can technically over-knead, but in practice it is very hard to reach. Even 30 minutes on medium rarely overdoes it; the telltale sign is a dough that goes slack and bakes up oddly pale, because too much oxidation destroys color and flavor. By hand it is essentially impossible. So knead with confidence, more gluten development is almost always the safer direction.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): When you use a stand mixer, you can run into the issue of kneading too much. This is almost impossible in practice though. Even after kneading for 30 minutes on medium speed, my doughs hardly ever were over-kneaded. The moment you knead too much, the color of the dough can begin to change. You mostly notice this, though, during baking. The resulting loaf looks very pale and white. This is because mixing dough causes oxidation, which is necessary for the development of gluten. However, if the dough is mixed too much, the compounds that contribute to the bread’s flavor, aroma, and color may be destroyed, negatively affecting the quality of the bread [ 19 ].

### Can you preheat an oven for too long before baking bread?
URL: https://loafy.ai/answers/preheat-oven-too-long-bread
Answer (Hendrik Kleinwächter, The Bread Code): Preheating longer does not overheat a set oven, but many home ovens overshoot their dial, so a long preheat can leave the cavity hotter than the number suggests. Baking too hot restricts oven spring and can set the crust before the loaf finishes rising, which is why an oven thermometer is worth having. The sweet spot for most freestanding loaves is around 230C (446F).
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): If you have an extensible dough with high hydration, baking too cold will result in the dough flattening out quite a lot. The gelatinization of the starch is essential for the dough to hold its structure. After conducting several experiments, it seems that my sweet spot for maximum oven spring seems to be at around 230 °C (446 °F). Test the temperature of your oven, because in several cases the displayed temperature might not match the actual temperature of your oven [ 35 ]. Make sure to turn off the fan of your oven. Most home ovens are designed to vent the steam as fast as possible. If you can not turn the fan off, consider using a Dutch oven.

### Do I need a pH meter for making sourdough bread and pizza?
URL: https://loafy.ai/answers/ph-meter-necessary-sourdough-baking
Answer (Hendrik Kleinwächter, The Bread Code): No, a pH meter is not necessary. It is reliable and repeatable, which is handy for consistency, but it is expensive, needs regular calibration and careful rinsing. For most home bakers a straight-sided aliquot jar to watch the dough's size increase does the job just as well for both bread and pizza. If you scale up or want lab-like consistency, that is when a meter earns its place (many aim around pH 4.1 before baking, but find your own value).
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Another limitation is the price. You will need to purchase a high-tech pH meter, ideally, a meter featuring a spearhead. 6 This way you can directly poke the meter deep into the dough. At the same time, automated temperature adjustments are a feature to look out for. Depending on the temperature, the pH value varies. There are tables you can use to do the adjustment calculations. More expensive meters have this feature built in. The pH meter loses accuracy over time. For this reason, you need to frequently calibrate it. The process is cumbersome and takes time. Lastly, you need to carefully rinse the pH meter before using it in your dough. The liquid surrounding the head of your pH meter is not food-safe and thus should not be eaten. I rinse the meter for at least one minute before using it to measure my dough’s fermentation stage.

### Do I need to add fruit flies to create a sourdough starter?
URL: https://loafy.ai/answers/fruit-flies-needed-sourdough-starter
Answer (Hendrik Kleinwächter, The Bread Code): Wild yeast lives on the surface of grains and plants, and insects like fruit flies help spread those yeast spores around, which is where the fruit fly idea comes from. Hendrik has even cultivated wild yeast that way as an experiment and baked good bread from it. For your own starter you do not need flies at all; the whole grain flour already carries plenty of the microbes you need.
From The Sourdough Framework, Glossary (https://www.the-sourdough-framework.com/glossary): Naturally occurring yeast, present in the environment and on the surface of grains, used in sourdough fermentation as opposed to commercial yeast. There’s wild yeast on almost any surface of plants. The wild yeasts live in symbiosis with the plant providing a shield against pathogens and receiving sugars from the photosynthesis of the plant in return. When the plant becomes weak the wild yeasts can become parasitic and consume the host.

### Do you need commercial yeast for sourdough bread?
URL: https://loafy.ai/answers/commercial-yeast-needed-sourdough-bread
Answer (Hendrik Kleinwächter, The Bread Code): No added yeast is needed. A sourdough starter cultivates the wild yeast and bacteria that already live on the flour, and those wild yeasts do the leavening for you. That is the whole point of sourdough: flour and water over a few days grow their own culture, with no commercial yeast required.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.

### Does adding water to the oven lower the temperature during baking?
URL: https://loafy.ai/answers/adding-water-oven-temperature-steam
Answer (Hendrik Kleinwächter, The Bread Code): A little, which is why I pour in boiling water rather than cold: it turns into steam quickly. That steam in the first half of the bake is what lets the loaf spring before the crust sets.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): The steam essentially prevents the Maillard reaction from happening too quickly on your crust. That’s why steaming during the first stages of the bake is so important. The steam keeps the temperature of your crust close to around 100 °C (212 °F). Achieving steam can be done by using a Dutch oven, an inverted tray and/or a bowl of boiling water. You might also have an oven with a built-in steam functionality. All the methods work, it depends on what you have at hand. My default go-to method is an inverted tray on top of my dough, paired with a bowl full of boiling water towards the bottom of the oven.

### Does autolyse time matter for sourdough bread?
URL: https://loafy.ai/answers/autolyse-time-fermentolysis-alternative
Answer (Hendrik Kleinwächter, The Bread Code): Rather than fine-tuning autolyse time, I would skip it and use a fermentolysis instead. Mix your flour, water and starter together from the very start with a small amount of starter, about 5 to 10 percent, and let the longer fermentation do the same enzyme work autolyse aims for. You get the extensibility and flavor benefits without mixing the dough twice.
From The Sourdough Framework, How sourdough works (https://www.the-sourdough-framework.com/how-sourdough-works): At the time, I utilized an extended autolyse, which is just a fancy word for mixing flour and water in advance and then letting the mixture sit. Most recipes call for it as the process gives the dough an enzymatic head start, and in general it’s a great idea. However, as an equally effective alternative, you could simply reduce the amount of leavening agent used—in the case of sourdough, this would be your starter. This would allow the same biochemical reactions to occur at roughly the same rate without requiring you to mix your dough several times. My whole-wheat game improved dramatically after I stopped autolysing my doughs.

### Does baking sourdough at lower temperature for longer time work well?
URL: https://loafy.ai/answers/low-temperature-long-bake-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): Low and slow does work, but there is a trade off: the book's tests found about 230°C (446°F) gives the best oven spring, and baking cooler and longer tends to give less rise while driving off more of the acids, so the loaf ends up less tangy. It is a good approach for larger loaves or loaf pan breads where you want the center fully set, just measure the core temperature to about 92°C (197°F).
From The Sourdough Framework, Baking (https://www.the-sourdough-framework.com/baking): Another often undervalued step is the evaporation of acids. At 118 °C (244 °F) the acetic acid in your dough starts to evaporate. Shortly after at 122 °C (252 °F) the lactic acid begins evaporating. This is crucial to understand and it opens the door to many interesting ways to influence your final bread’s taste. As more and more water begins to evaporate the acids in your dough become more concentrated. There is less water but in relation you have more acids, therefore a shorter bake will lead to a more tangy dough. The longer you bake the bread, the more of the water evaporates, but also ultimately the acids will follow. The longer you bake, the less sour your bread is going to be. By controlling baking time you can influence which sourness level you would like to achieve.

### Does blade curve matter when scoring sourdough?
URL: https://loafy.ai/answers/blade-curve-scoring-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): The angle and the sharpness matter more than the curve. A curved lame makes it easier to hold a shallow angle, which helps the ear, but a straight razor blade at about 45° does the same job.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): The scoring cut is done at a 45° angle relative to the dough’s surface slightly off the dough’s center. With the 45° angle cut the overlaying side will rise more in the oven than the other side. This way you will achieve a so-called ear on the final bread. The ear is a thin crisp edge that offers intriguing texture when eating. The thin edge is typically a bit darker after baking and thus offers additional flavor. In my opinion, the ear turns a good loaf into a great loaf.

### Does freshly milled whole grain flour activate sourdough starter faster?
URL: https://loafy.ai/answers/whole-grain-flour-starter-activation
Answer (Hendrik Kleinwächter, The Bread Code): Whole flour is great for starters because it has more natural microbes from the plant's surface, which can speed up activation. Just remember to use non-chlorinated water and keep your starter at 100% hydration (equal parts flour and water).
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.

### Does high-protein flour help maintain gluten structure in sourdough?
URL: https://loafy.ai/answers/high-protein-flour-gluten-structure
Answer (Hendrik Kleinwächter, The Bread Code): Yes, using a 15% protein flour, like strong Canadian flour, can indeed help maintain a robust gluten network when you're working with sourdough, particularly for freestanding loaves.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): Depending on the flour you have at hand, the type of starter changes. With more bacterial activity you have more gluten consumption of your microbes. So if you want to bake a free standing loaf, you need a flour with more gluten. The more gluten you have, the more of it can be broken down whilst still maintaining dough integrity. If you live in a country where the climate to grow wheat isn’t ideal and you only have weaker flours, then a stiff sourdough starter could be advised. The stiff sourdough starter will improve yeast activity and reduce bacterial activity. If you are a chaser of a very sour bread and have a very strong wheat flour then you can try to play with a liquid sourdough starter. The key difference between all of the starters is how much water is used in the starter. The regular starter has a 1:1 relationship of flour to water. The liquid starter has a 5:1 water-to-flour ratio, and the stiff starter has half as much water as flour, as summarized in Table 4.1 .

### Does it matter if I use a rye starter or wheat starter when baking wheat bread?
URL: https://loafy.ai/answers/rye-wheat-starter-wheat-bread
Answer (Hendrik Kleinwächter, The Bread Code): For a wheat loaf it makes very little practical difference, because the microbes adapt to whatever you feed and your dough is really just a big starter. A whole rye starter tends to be lively and carries more wild microbes, and it leavens wheat bread perfectly well. Use whichever one is easier for you to keep healthy.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Also note the size increase of your dough. The amount the dough increases in size is irrelevant. Some bakers claim it doubles, triples or quadruples. The amount of size increase depends on your microbes, but also on the flour that you use to make the starter. Wheat flour contains more gluten and will thus result in a larger size increase. At the same time the microbes are probably not more active compared to when living in rye sourdough. You could only argue that wheat microbes might be better at breaking down gluten compared to rye microbes. That’s one of the reasons why I decided to change the flour of my sourdough starter quite often. I had hoped to create an all-around starter that can ferment all sorts of different flour. 3

### Does machine kneading versus hand kneading affect sourdough results?
URL: https://loafy.ai/answers/machine-versus-hand-kneading-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): Machine kneading can be more consistent, but hand kneading gives you more control. Both methods can achieve a strong gluten network, but machine kneading might take longer. Try both and see what works best for you. Keep experimenting and enjoy the journey!
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): When machine kneading a dough, opt for the same technique shown in Flowchart 7.3 . Initially opt for a low speed. This helps the homogenization process. After waiting to allow the flour to soak up the water, proceed on a higher speed setting. A good sign of a well-developed gluten network is that your dough lets go of the container. This is because of the gluten’s elasticity. The elasticity is higher than the desire of the dough to stick to the container.

### Does rainy season affect sourdough starter?
URL: https://loafy.ai/answers/rainy-season-affect-sourdough-starter
Answer (Hendrik Kleinwächter, The Bread Code): Mostly through temperature. When it's cooler, starter and dough ferment more slowly, so give them more time; when it's warm and humid, everything speeds up. Humidity itself matters little for a starter in a covered jar.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): As explained earlier the key to making great bread is a slow but not too slow fermentation. Enzymes require time to break down your dough. Taking all this into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be the sweet spot for most of the flours that I have worked with. To achieve this, I use around 5 % of sourdough starter in summer times (temperatures around 25 °C (77 °F) in the kitchen). In winter times I opt for around 10 % up to 20 % sourdough starter (kitchen temperature around 20 °C (68 °F)). This allows me to use a sourdough starter that’s not in perfect condition. As explained earlier, your bread dough is essentially a gigantic starter. The low inoculation rate allows the starter to regrow inside your main dough into a desirable balance. Furthermore, the enzymes have enough time to break down the flour. This also allows me to skip the so-called autolysis step completely (more in the next section). This greatly simplifies the whole process.

### Does room temperature affect a small dough sample differently than a large batch during bulk fermentation?
URL: https://loafy.ai/answers/small-sample-versus-large-batch-fermentation
Answer (Hendrik Kleinwächter, The Bread Code): You're absolutely right-room temperature can have a bigger impact on small dough samples. To keep things in harmony, use room-temperature water for both your dough and the sample. For your bulk fermentation, aim for about 8-10 hours and look for a rise between 25-100%.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): While the aliquot sample has enabled me to consistently bake great loaves, there are limitations to consider. It’s crucial to use a cylindrical-shaped container to properly judge the dough’s size increase. Furthermore, it is essential to use room-temperature water when making your dough. If the water is hotter, your aliquot, due to its smaller size, will cool down faster. The aliquot will ferment more slowly than your dough. Similarly, when you use too cold water, your sample will heat up faster than the large dough mass. In that case, your aliquot is ahead of your main dough. You would probably stop the fermentation too early. Make sure to keep the dough and aliquot close together. Some people even place the aliquot in the same container. This makes sure that both are in the same environment temperature. The aliquot is also less reliable if your ambient temperature changes a lot during the day. In that case, your aliquot will adapt faster than your main dough. The readings will always be slightly off. If you are making a large chunk of dough with more than 10 kg of flour, the jar is also less reliable. The biochemical reactions happening inside your dough will heat it. The fermentation itself is exothermic which means that it produces heat.

### Does shaping sourdough with tension deflate the gas bubbles inside?
URL: https://loafy.ai/answers/shaping-tension-deflate-gas-bubbles
Answer (Hendrik Kleinwächter, The Bread Code): You do press some gas out, and that is fine. The dough refills during proofing, and the tension you build is what makes it rise upward instead of spreading sideways. If you want a more open crumb, leave the dough completely alone for an hour or two before shaping and handle it as little as you can.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): There are countless shaping techniques. The technique to choose depends on the type of bread you want to make. Some techniques are gentler on the dough, making sure that the dough does not degas. Other techniques are faster but degas the dough a little more. The tighter you shape, the more evened out your final dough’s crumb structure will look. At the same time, a tighter shaping-technique will improve your dough’s strength. More strength will ultimately result in more vertical oven spring.

### Does sourdough fermentation produce the bacteria that provide health benefits?
URL: https://loafy.ai/answers/sourdough-bacteria-health-benefits
Answer (Hendrik Kleinwächter, The Bread Code): Yes, bacteria in sourdough provide health benefits and flavor. They outnumber yeast 100 to 1 and produce lactic and acetic acids, which enhance flavor and shelf life. For a balanced fermentation, use 5% starter in summer (25°C) and 10-20% in winter (20°C) for 8-12 hours.
From The Sourdough Framework, How sourdough works (https://www.the-sourdough-framework.com/how-sourdough-works): The other most dominant microbial antagonists in your sourdough are bacteria. In fact, they are so dominant that they outnumber the yeast in your dough 100 to 1. Whereas yeast provides leavening power, bacteria create the distinct flavours for which sourdough has been named. These are due to the acidic byproducts that result from bacterial feeding. As a bonus, these acids can significantly increase the shelf life of sourdough breads [ 13 ].

### Does sourdough need to come to room temperature before baking?
URL: https://loafy.ai/answers/sourdough-room-temperature-before-baking
Answer (Hendrik Kleinwächter, The Bread Code): A loaf is only done once the center hits about 92C (197F), so a probe thermometer beats any fixed timer. You do not need to warm the dough on the counter first, though. Cold dough from the fridge is actually easier to score and bakes fine, it just needs a few extra minutes for the center to catch up. If the crumb stayed damp, it was underbaked rather than under-rested, so bake to temperature next time.
From The Sourdough Framework, Non-wheat sourdough (https://www.the-sourdough-framework.com/non-wheat-sourdough): Once you are happy with the proofing stage, proceed and bake your dough just like you’d normally do, more details can be found in Chapter 10 (Baking) . One challenging aspect of using a loaf pan is to make sure that the center part of your dough is properly cooked. For this reason, it is best to use a thermometer and measure the internal temperature. The bread is ready once the internal temperature reaches 92 °C (197 °F). I recommend removing the bread from the loaf pan once it reaches the desired temperature, then continue baking the loaf without the pan and steam. This way you achieve a great crust all around your loaf, and can bake as long as you like until you have achieved your crust color of choice. The darker, the more crunchy the crust and the more flavor it offers. If you feel your dough might have been overly acidic you can extend the baking time, as the longer you bake, the more acidity will evaporate.

### Does starter feeding ratio affect the final bread?
URL: https://loafy.ai/answers/starter-feeding-ratio-affect-bread
Answer (Hendrik Kleinwächter, The Bread Code): Yes, a lot. A 1:1:1 feed keeps the starter acidic and bacteria-heavy, which carries over into a sourer, slacker dough. With 1:5:5 or 1:10:10 the yeast gets a fresh start and your bread rises better with a milder flavor.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Some people use a 1:1:1 ratio to refresh the starter. This would be one part of the old starter (10 g for instance), 1 part of flour, and one part of water. I think this is utter rubbish. As mentioned your starter is a miniature dough. You would never opt for a 1:1:1 ratio to make dough. You might use a maximum of 20 % starter to make dough. That’s why I advocate using a 1:5:5 ratio or a 1:10:10 ratio depending on how ripe your starter is. As I almost always use a stiffer sourdough starter due to its enhanced yeast fermentation advantages (see Section 4.4 (Stiff starter) ) my ratio is never 1:5:5. My ratio would be 1:5:2.5 (1 part old starter, 5 parts flour, 2.5 parts water). If it is very warm where you live you could opt for the aforementioned 1:10:5 or 1:20:10. This way you slow down the ripening of your starter. You can also use this trick to make starter feeding work with your schedule. If your starter is typically ready in 6 hours but today you need it ready later, simply increase how much flour/water you feed your starter. These are all values that you need to experiment with on your own. Every starter is unique and might behave slightly differently.

### Does starter hydration affect yeast and bacteria balance?
URL: https://loafy.ai/answers/starter-hydration-yeast-bacteria-balance
Answer (Hendrik Kleinwächter, The Bread Code): Your experience lines up with the book. The hydration of a starter shifts its balance: a stiffer, drier starter at 50 to 60% hydration favors the yeast, while a very wet one pushes toward the lactic acid bacteria. So a drier starter working better for you makes sense, it is giving you stronger, more reliable leavening.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): To shift the tides even further, a real game changer for me has been to create a stiff sourdough starter. The stiff sourdough starter is at a hydration of around 50 %. By doing so your sourdough starter will favor yeast activity a lot more. Your doughs will be more fluffy and less sour for a given volume increase. I tested this by putting balloons over different glass jars. I used the same amount of flour for each of the samples. I tested a regular starter, a liquid starter and a stiff starter. The stiff starter by far created the most CO 2 compared to the other starters. As a consequence, the stiff starter balloon was inflated the most [ 37 ]. You can read more about the topic of stiff starters in Section 4.4 (Stiff starter) .

### Does the 22°C temperature guideline for sourdough refer to kitchen or outdoor temperature?
URL: https://loafy.ai/answers/sourdough-temperature-kitchen-or-outdoor
Answer (Hendrik Kleinwächter, The Bread Code): Warmer than 22°C refers to the temperature in your kitchen or where you're keeping your dough. Sourdough fermentation is influenced by the ambient temperature where your dough is resting. If it's warmer than 22°C inside, you'll need to watch your dough closely as it will ferment faster. Don't worry about the outside temperature unless it's affecting your kitchen environment.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): As explained earlier the key to making great bread is a slow but not too slow fermentation. Enzymes require time to break down your dough. Taking all this into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be the sweet spot for most of the flours that I have worked with. To achieve this, I use around 5 % of sourdough starter in summer times (temperatures around 25 °C (77 °F) in the kitchen). In winter times I opt for around 10 % up to 20 % sourdough starter (kitchen temperature around 20 °C (68 °F)). This allows me to use a sourdough starter that’s not in perfect condition. As explained earlier, your bread dough is essentially a gigantic starter. The low inoculation rate allows the starter to regrow inside your main dough into a desirable balance. Furthermore, the enzymes have enough time to break down the flour. This also allows me to skip the so-called autolysis step completely (more in the next section). This greatly simplifies the whole process.

### Does using a regular Dutch oven instead of glass-topped cause over-baking?
URL: https://loafy.ai/answers/dutch-oven-over-baking-crust
Answer (Hendrik Kleinwächter, The Bread Code): Using a Dutch oven is perfectly fine, but it's a good idea to double-check your oven's temperature, as it might be hotter than what it displays. For the best results, aim for 230°C (446°F). Also, incorporating steam can help you achieve that perfect crust without it getting too thick.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): The steam essentially prevents the Maillard reaction from happening too quickly on your crust. That’s why steaming during the first stages of the bake is so important. The steam keeps the temperature of your crust close to around 100 °C (212 °F). Achieving steam can be done by using a Dutch oven, an inverted tray and/or a bowl of boiling water. You might also have an oven with a built-in steam functionality. All the methods work, it depends on what you have at hand. My default go-to method is an inverted tray on top of my dough, paired with a bowl full of boiling water towards the bottom of the oven.

### Does water temperature matter when making sourdough starter in cold climates?
URL: https://loafy.ai/answers/water-temperature-sourdough-starter-cold-climate
Answer (Hendrik Kleinwächter, The Bread Code): Yes, water temperature does matter. It's best to use water at your ambient temperature for consistency. So, if it's 63°F, starting with that will help your starter develop properly.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): To get started prepare your sourdough starter. If it has not been used for a very long time, consider giving it another feed. To do so, simply take 1 g of your existing sourdough starter and feed it with 5 g of flour and 5 g of water. If you do this in the morning, your sourdough starter will be ready in the evening. The warmer it is, the sooner it will be ready, consider using warm water if it is very cold where you live.

### How can I bake sourdough bread without a Dutch oven?
URL: https://loafy.ai/answers/bake-sourdough-without-dutch-oven
Answer (Hendrik Kleinwächter, The Bread Code): You can definitely try the inverted tray method instead of a Dutch oven. Preheat your oven to 230°C, use two trays, and add boiling water for steam. It's great for baking multiple loaves too!
From The Sourdough Framework, Baking (https://www.the-sourdough-framework.com/baking): Furthermore, some of the Dutch ovens come at a hefty price tag. Especially for new bakers buying a Dutch oven on top of other tools can be quite a hefty investment. For this reason, I advocate the inverted tray method visualized in the next section. In case you do not own an oven consider trying the simple flatbread recipe which is baked in a pan. Please refer to Section 6.2.2 (Simple flatbread recipe) for more details.

### How can I fix flat sourdough with poor oven spring?
URL: https://loafy.ai/answers/fix-flat-sourdough-poor-oven-spring
Answer (Hendrik Kleinwächter, The Bread Code): For your flat loaf, making sure your starter is mature is key. Try feeding it daily at a 1:5:5 ratio for the best results. Using strong flour with 14-15% protein can really help with the structure, and you might want to consider a stiff starter to give your yeast a little extra boost.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): In most cases something is probably off with your sourdough starter. This very often happens when the starter is still relatively young and isn’t as capable of fermenting flour. Over time your sourdough starter is going to become better and better. Keep your sourdough starter at room temperature and then apply daily feedings with a 1:5:5 ratio. This would be 1 part old starter, 5 parts flour, 5 parts water. This allows you to achieve a better balance of yeast and bacteria in your sourdough. Even better could be the use of a stiff sourdough starter. The stiff sourdough starter boosts the yeast part of your starter. This allows you to have less bacterial fermentation, resulting in a stronger gluten network toward the end of the fermentation [ 37 ]. Please also refer to the Subsection 12.4.2 where I explained more about overfermented doughs. You can also refer to Section 4.4 (Stiff starter) with more details on making a stiff sourdough starter.

### How can I fix overly wet soupy sourdough dough?
URL: https://loafy.ai/answers/fix-overly-wet-soupy-sourdough-dough
Answer (Hendrik Kleinwächter, The Bread Code): You might want to give the bassinage method a try: start with 60% hydration and slowly add water until the dough feels just right. If it's still too sticky, using a loaf pan can really help. Also, consider a 25% volume increase to judge fermentation.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): If you are noticing, during a stretch and fold or during shaping, that your dough is suddenly overly sticky, then the best option is to use a loaf pan. Simply take your dough and toss it into a loaf pan. Wait until the dough mixture has increased in size a bit again and then bake it. You will have a very good-tasting sourdough bread. If it’s a bit too sour, you can just bake your dough for a longer period of time to boil away some of the acidity during the baking process. You can also use your dough to set up a new starter and try again tomorrow. Lastly, if you are hungry, you can simply pour some of your dough directly into a heated pan with a bit of oil. It will make delicious sourdough flatbreads.

### How can I get 80% hydration sourdough dough to hold its shape after removing from the banneton?
URL: https://loafy.ai/answers/high-hydration-dough-hold-shape-banneton
Answer (Hendrik Kleinwächter, The Bread Code): Achieving 80% hydration can be tricky! Start with lower hydration, like 60%, to build gluten strength, then gradually add water. This helps the dough hold its shape. Use an aliquot jar to monitor fermentation. Keep practicing, and you'll get there! 😊
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): To achieve a high-hydration dough, it is best to slowly add water to your dough. Start with 60 % hydration, then slowly add a bit more water. Knead again until the water is absorbed. Repeat and add more water. As your dough has already formed a gluten network, new water can be absorbed much easier. You will be surprised by how much water your dough can soak up. This method is commonly known as the bassinage method. More on that later. By opting for this technique, I was easily able to push a low-gluten flour to a hydration of 80 %. This is also my method of choice when making dough now. I keep adding water until I can feel that the dough has the right consistency. As you bake more bread, you will develop a better look and feel for your dough. When mixing by hand this can be quite cumbersome. It is a lot easier when using a stand mixer.

### How can I get airier sourdough in a cold climate?
URL: https://loafy.ai/answers/airier-sourdough-cold-climate
Answer (Hendrik Kleinwächter, The Bread Code): Cold kitchens are the usual reason loaves come out tight, because fermentation slows right down and it is easy to stop the bulk too early. The fix is to judge by growth, not the clock: let the dough expand by about half its volume, using a small sample in a straight-sided jar to read it precisely. A stiff starter at 50 to 60 percent hydration boosts the yeast and gives a fluffier, airier crumb, which is exactly what a cool climate like Denver calls for.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): To shift the tides even further, a real game changer for me has been to create a stiff sourdough starter. The stiff sourdough starter is at a hydration of around 50 %. By doing so your sourdough starter will favor yeast activity a lot more. Your doughs will be more fluffy and less sour for a given volume increase. I tested this by putting balloons over different glass jars. I used the same amount of flour for each of the samples. I tested a regular starter, a liquid starter and a stiff starter. The stiff starter by far created the most CO 2 compared to the other starters. As a consequence, the stiff starter balloon was inflated the most [ 37 ]. You can read more about the topic of stiff starters in Section 4.4 (Stiff starter) .

### How can I improve German Type 550 flour for sourdough baking?
URL: https://loafy.ai/answers/improving-german-type-550-flour
Answer (Hendrik Kleinwächter, The Bread Code): For better success with German flour, aim for a higher protein content. Try mixing in some vital wheat gluten-about 5g per 100g of flour can help. Adding 10-20% whole wheat flour can also boost enzymatic activity. Keep experimenting, and happy baking! 😊
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): In the stiffer environment the yeast thrives more. This means you will have more CO 2 production and less acid production. In my tests this is a game changer especially if you are using weaker gluten flours. The wheat flours in my home country of Germany tend to be lower in gluten. For wheat to build gluten, warm conditions are preferred [ 39 ]. When following recipes from other bakers, I could never achieve similar results. When following timings my doughs would simply collapse and become super sticky. Only when I started to buy more expensive wheat flour my results did start to change. As not everyone can afford these special baking flours and due to their limited availability, I stumbled upon the stiff sourdough starter. I made several tests where I used the same amount of starter and flour. I only changed the hydration between all the starters. I would then proceed and place a balloon on top of each of the jars. The stiff starter jar was clearly inflated the most. The regular starter followed in second place. The liquid starter finished in third place with far less CO 2 production.

### How can I improve oven spring and ear formation with low gluten flour?
URL: https://loafy.ai/answers/oven-spring-low-gluten-flour
Answer (Hendrik Kleinwächter, The Bread Code): For easier dough handling, try using a hydration level of around 60%. For every 100g of flour, just use 60g of water. This adjustment can really help improve your oven spring and ear formation, especially when working with lower gluten flour. Also, consider using a stiff starter with 50-60% hydration to help slow down gluten degradation. You've got this!
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): In the stiffer environment the yeast thrives more. This means you will have more CO 2 production and less acid production. In my tests this is a game changer especially if you are using weaker gluten flours. The wheat flours in my home country of Germany tend to be lower in gluten. For wheat to build gluten, warm conditions are preferred [ 39 ]. When following recipes from other bakers, I could never achieve similar results. When following timings my doughs would simply collapse and become super sticky. Only when I started to buy more expensive wheat flour my results did start to change. As not everyone can afford these special baking flours and due to their limited availability, I stumbled upon the stiff sourdough starter. I made several tests where I used the same amount of starter and flour. I only changed the hydration between all the starters. I would then proceed and place a balloon on top of each of the jars. The stiff starter jar was clearly inflated the most. The regular starter followed in second place. The liquid starter finished in third place with far less CO 2 production.

### How can I improve oven spring when baking multiple loaves on a stone?
URL: https://loafy.ai/answers/oven-spring-multiple-loaves-baking-stone
Answer (Hendrik Kleinwächter, The Bread Code): The inverted tray method might help. Preheat your oven to 230°C (446°F), use two trays, and add boiling water for steam. This setup can help you bake multiple loaves with good oven spring. I hope this brings you closer to that perfect loaf!
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): If you have an extensible dough with high hydration, baking too cold will result in the dough flattening out quite a lot. The gelatinization of the starch is essential for the dough to hold its structure. After conducting several experiments, it seems that my sweet spot for maximum oven spring seems to be at around 230 °C (446 °F). Test the temperature of your oven, because in several cases the displayed temperature might not match the actual temperature of your oven [ 35 ]. Make sure to turn off the fan of your oven. Most home ovens are designed to vent the steam as fast as possible. If you can not turn the fan off, consider using a Dutch oven.

### How can I increase yeast activity in a stiff sourdough starter?
URL: https://loafy.ai/answers/increase-yeast-activity-stiff-starter
Answer (Hendrik Kleinwächter, The Bread Code): Switching to a stiff starter can help boost yeast activity! Try using a 50-60% hydration with strong flour. Keep feeding consistently over a few days to let the yeast adapt. Remember, patience is key. You'll see more CO2 production soon. Keep going, you're doing great! 🍞
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): In the stiffer environment the yeast thrives more. This means you will have more CO 2 production and less acid production. In my tests this is a game changer especially if you are using weaker gluten flours. The wheat flours in my home country of Germany tend to be lower in gluten. For wheat to build gluten, warm conditions are preferred [ 39 ]. When following recipes from other bakers, I could never achieve similar results. When following timings my doughs would simply collapse and become super sticky. Only when I started to buy more expensive wheat flour my results did start to change. As not everyone can afford these special baking flours and due to their limited availability, I stumbled upon the stiff sourdough starter. I made several tests where I used the same amount of starter and flour. I only changed the hydration between all the starters. I would then proceed and place a balloon on top of each of the jars. The stiff starter jar was clearly inflated the most. The regular starter followed in second place. The liquid starter finished in third place with far less CO 2 production.

### How can I shape sourdough bread without counter space?
URL: https://loafy.ai/answers/shaping-sourdough-without-counter-space
Answer (Hendrik Kleinwächter, The Bread Code): Loaf pans are your friend here: you skip shaping completely and just move the dough from the bowl into a greased pan. A large cutting board is enough for pre-shaping small loaves or rolls, and sourdough flatbreads cooked in a pan need no counter at all.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): If you are noticing, during a stretch and fold or during shaping, that your dough is suddenly overly sticky, then the best option is to use a loaf pan. Simply take your dough and toss it into a loaf pan. Wait until the dough mixture has increased in size a bit again and then bake it. You will have a very good-tasting sourdough bread. If it’s a bit too sour, you can just bake your dough for a longer period of time to boil away some of the acidity during the baking process. You can also use your dough to set up a new starter and try again tomorrow. Lastly, if you are hungry, you can simply pour some of your dough directly into a heated pan with a bit of oil. It will make delicious sourdough flatbreads.

### How can I tell if my sourdough has overfermented?
URL: https://loafy.ai/answers/tell-if-sourdough-overfermented
Answer (Hendrik Kleinwächter, The Bread Code): Love to hear it clicked. That diagnosis is spot on, and now that you can read the signs you are most of the way there. For the next bake, aim to end bulk around a 50% rise and lean on a strong, yeast forward starter, and you should see a real jump in your results.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): To fix issues related to over-fermentation, you need to stop the fermentation process earlier. What I like to do is to extract a small fermentation sample from my dough. Depending on the volume increase of this sample, I can mostly judge when my fermentation is finished. Try to start with a 25 % volume increase of your main dough or sample. Depending on how much gluten your flour has, you can ferment for a longer period of time. With a strong flour featuring a 14 % to 15 % protein, you should be able to safely ferment until a 100 % size increase. This however also depends on your sourdough starter’s composition of yeast and bacteria. The more bacterial fermentation, the faster your dough structure breaks down. Frequent feedings of your sourdough starter will improve the yeast activity. Furthermore, a stiff sourdough starter might be a good solution too. The enhanced yeast activity will result in a more fluffy dough with less bacterial activity. A better yeast activity also will result in less acidity in your final bread. If you are a chaser of a very strong tangy flavor profile, then a stronger flour with more gluten will help.

### How can I tell when bulk fermentation is done?
URL: https://loafy.ai/answers/when-is-bulk-fermentation-done
Answer (Hendrik Kleinwächter, The Bread Code): Reading bulk fermentation by look and feel takes hundreds of loaves, so give yourself an objective gauge instead. Scoop a small sample of the mixed dough into a straight-sided jar and mark the level, then end the bulk once it has grown by about 50 percent, since the sample rises at the same rate as the main dough regardless of temperature. Keep the sample right next to the dough and use room-temperature water, and you will stop guessing.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): My go-to method for beginners is to use an Aliquot jar . The aliquot is a sample that you extract from your dough. The sample is extracted after creating the initial dough strength. You monitor the aliquot’s size increase to judge the level of fermentation of your main dough. As your dough ferments, so does the content of your aliquot jar. The moment your sample reached a certain size, your main dough is ready to be shaped and proofed. The size increase you should aim for depends on the flour you have at hand. A flour with a higher gluten content can be fermented for a longer period. Generally, around 80 % of your wheat flour’s protein is gluten. Check your flour’s packaging to see the protein percentage. The actual size increase value is highly variable depending on your flour composition. I recommend beginning with a size increase of 25 % and testing up to 100 % with subsequent bakes. Then identify a value that you are happy with.

### How do I add yeast during the autolysis process?
URL: https://loafy.ai/answers/adding-yeast-during-autolysis
Answer (Hendrik Kleinwächter, The Bread Code): In autolysis, you actually don't add yeast; it's just flour and water mixed together and left to rest for 30 minutes to several hours. You'll add the yeast afterward, along with salt. If you're using commercial yeast, make sure to dissolve it in water before mixing it into the dough. It sounds like you're on a wonderful journey to mastering baking-enjoy every moment!
From The Sourdough Framework, How sourdough works (https://www.the-sourdough-framework.com/how-sourdough-works): At the time, I utilized an extended autolyse, which is just a fancy word for mixing flour and water in advance and then letting the mixture sit. Most recipes call for it as the process gives the dough an enzymatic head start, and in general it’s a great idea. However, as an equally effective alternative, you could simply reduce the amount of leavening agent used—in the case of sourdough, this would be your starter. This would allow the same biochemical reactions to occur at roughly the same rate without requiring you to mix your dough several times. My whole-wheat game improved dramatically after I stopped autolysing my doughs.

### How do I adjust poolish and yeast amounts for pizza dough in summer heat?
URL: https://loafy.ai/answers/adjust-poolish-yeast-summer-pizza
Answer (Hendrik Kleinwächter, The Bread Code): Yes, the same logic applies to a poolish or any preferment: the amount you use sets the fermentation speed. In summer the warmth speeds everything up, so you use less preferment and less yeast to keep the dough from overfermenting and turning sticky, which is likely what you are seeing lately. For pizza, starting around 60 to 65% hydration keeps it manageable, and you can push higher once the dough behaves.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): When using a stiff starter, use around 1 % to 20 % starter in terms of baker’s math for your dough. This depends on the ripeness of your starter. In summer I typically use around 1 % to 10 % and in winter around 20 %. This way you can also control the fermentation speed. If it is very hot where you live, consider lowering the starter amount to 1 % to 5 %. If it is very cold in your area consider increasing the starter amount up to 30 %. Mixing the stiff starter can be a little bit annoying as it hardly homogenizes with the rest of the dough. In this case, you can try to dissolve the starter in the water you are about to use for your dough. This will make mixing a lot easier.

### How do I adjust sourdough ratios and process for whole wheat bread?
URL: https://loafy.ai/answers/whole-wheat-sourdough-adjustments
Answer (Hendrik Kleinwächter, The Bread Code): Mostly yes, with a few tweaks: whole wheat soaks up more water, so add a bit more and give it a little longer to hydrate, and expect a faster fermentation since the bran brings more enzymes. Look for a strong, high-protein whole wheat flour.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): All you need to make great sourdough bread is flour, water, and salt. You can of course add additional things to your dough such as seeds. I personally enjoy the hearty taste of whole-wheat. Thus I like to add around 20 % to 30 % of whole-wheat flour to the mix. You could also make this recipe with 100 % whole-wheat flour directly. In this case, look out for strong whole-wheat flour that is made from flour with higher protein. If you don’t like whole-wheat you can omit the flour from the recipe. Simply replace the listed quantity with bread flour. One thing to consider about whole-wheat flour is its increased enzymatic activity. By adding some whole-wheat flour you will speed up the whole fermentation process.

### How do I bake with whole rye flour in sourdough bread?
URL: https://loafy.ai/answers/baking-with-rye-flour
Answer (Hendrik Kleinwächter, The Bread Code): Rye is a different animal from wheat: it barely builds a gluten network because of sugars called pentosans, so it stays denser and bakes best in a loaf pan rather than freestanding. The upside is it is much simpler, you just mix the ingredients, no kneading, and let it ferment until it has grown by about half. Try around 80% water for a loaf pan, or nearer 60% if you want to shape it.
From The Sourdough Framework, Non-wheat sourdough (https://www.the-sourdough-framework.com/non-wheat-sourdough): The whole process (see Flowchart 8.1 ) is a lot easier: you mix the ingredients and wait for a certain period until the dough has reached the level of acidity that you like. Afterward, you shape the dough or pour it into a loaf pan. After a short proofing period, the bread can be baked. Due to the lack of gluten development, the final bread will feature a denser crumb compared to wheat, as you can see in Picture 8.4 .

### How do I convert a liquid starter to a stiff starter?
URL: https://loafy.ai/answers/convert-liquid-starter-to-stiff-starter
Answer (Hendrik Kleinwächter, The Bread Code): To convert to a stiff starter, aim for 50-60% hydration. Start with 10g of your vinegary starter, add 20g flour (10g whole wheat, 10g all-purpose), and 10-12g water. Mix well. Discard half before each feeding and repeat for 3 days. You'll get a stronger yeast boost!
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): You can change your starter type by just adjusting the feeding ratio of how much flour and water you use. I frequently change my starter type from regular to liquid and then back to a stiff starter. After changing the environment of your microbes, apply feedings at the same ratio over a couple of days so that they can adapt to the new environment. I typically see changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per day, to see a stronger effect.

### How do I convert my sourdough starter into a stiff starter?
URL: https://loafy.ai/answers/convert-to-a-stiff-starter
Answer (Hendrik Kleinwächter, The Bread Code): If it reliably grows, bubbles and smells pleasantly sour 6 to 12 hours after feeding, it is ready. To convert, feed 1 part starter, 5 parts flour and 2.5 parts water once a day for about 3 days. The book is blunt about 1:1:1: that is far too much old starter, the same way you would never build a dough at 1:1:1. A 1:5:5 or 1:10:10 feed gives the microbes a cleaner environment to regrow in.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): A regular sourdough starter has equal parts of flour and water (100 % hydration). A stiffer sourdough starter features a hydration level of 50 % to 60 %. The stiff sourdough starter boosts the yeast part of your starter more. This way your gluten degrades slower and you can ferment for a longer period. This is especially handy when baking with lower gluten flours. You can change your starter type by just adjusting the feeding ratio of how much flour and water you use. After changing the environment of your microbes, apply feedings at the same ratio over a couple of days so that they can adapt to the new environment. I typically see changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per day, to see a stronger effect.

### How do I create steam in a pizza oven for sourdough baking?
URL: https://loafy.ai/answers/create-steam-pizza-oven-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): You want plenty of steam for the first half of the bake, then none for the second half to build the crust. A bowl of boiling water placed in at the start works better than relying on ice, because it gives steam immediately; a couple of ice cubes on a hot tray can supplement it. After about 25 to 30 minutes remove the water source and finish baking dry until the crust is deep brown.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): The steam essentially prevents the Maillard reaction from happening too quickly on your crust. That’s why steaming during the first stages of the bake is so important. The steam keeps the temperature of your crust close to around 100 °C (212 °F). Achieving steam can be done by using a Dutch oven, an inverted tray and/or a bowl of boiling water. You might also have an oven with a built-in steam functionality. All the methods work, it depends on what you have at hand. My default go-to method is an inverted tray on top of my dough, paired with a bowl full of boiling water towards the bottom of the oven.

### How do I dry sourdough starter for storage without it molding?
URL: https://loafy.ai/answers/dry-sourdough-starter-storage-without-mold
Answer (Hendrik Kleinwächter, The Bread Code): It can mold only if it is not fully dried. The trick is to remove all the moisture: crumble the starter with flour, add more flour over two or three days until there is no dampness left, then store it airtight. Bone-dry spores resist mold very well and keep for years, but any leftover humidity is what lets mold grow.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Simply take your starter and mix it with flour. Try to crumble the starter as much as possible. Add more flour continuously until you notice that there is no moisture left. Place the flour starter in a dry place in your house. Let it dry out even more. If you have a dehydrator you can use this to speed up the process. Set it to around 30 °C and dry the starter for 12–20 hours. The next day your starter has dried out a bit. It is in a vulnerable state as there is still a bit of humidity left. Add some more flour to speed up the drying process. Repeat for another 2 days until you feel that there is no humidity left. This is important or else it might start to grow mold. Once this is done simply store the starter in an airtight container. Or you can proceed and freeze the dried starter. Both options work perfectly fine. Your sporulated starter is now waiting for your next feeding. If available you can add some silica bags to the container to further absorb excess moisture.

### How do I fix a sourdough starter that has become too dry?
URL: https://loafy.ai/answers/fix-dry-sourdough-starter
Answer (Hendrik Kleinwächter, The Bread Code): It sounds like your starter might be too dry. Try adjusting the hydration to around 50-60% by adding more water. For 10g of starter, mix with 5g water and 10g flour. It should feel like pasta dough, not a dry ball. Keep experimenting, and you'll get there! Happy baking! 🍞
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): When making the stiff sourdough starter, start by using around 50 % water. If you are using a whole-wheat flour, or a strong flour consider going up to 60 %. All the ingredients should mix together very well. There should be no crumbly flour left. This is a common mistake I have seen when people tried to make the stiff starter. Yes it should be dry, but not to a point where it is a brick of cement. If you have ever made a pasta dough, this dough should feel exactly the same.

### How do I get enough dough to make a loaf if I only keep small amounts of starter?
URL: https://loafy.ai/answers/scale-up-small-starter-for-baking
Answer (Hendrik Kleinwächter, The Bread Code): No, you do not keep a shelf of jars. At each feeding you keep only a small amount and discard or bake with the rest, so you carry one small starter forward, not many. When it is time to bake, you grow that little starter up (or just use 50 g of it) and feed it into 500 g of flour for the dough. The dough itself is really just one giant starter.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Simply take whatever starter you have left and feed it again. If you depleted all your starter you can cut a piece of your dough. The dough itself is nothing different than a gigantic starter. I recommend a 1:5:5 ratio like mentioned before. So take 1 piece of starter, feed with 5 parts of flour and 5 parts of water. If it is very hot where you live, or if you want to make the bread around 24 hours later after your last feeding, change the ratio. In that case I would go for a 1:10:10 ratio. Sometimes I don’t have enough starter. Then I even use a ratio of 1:50:50 or 1:100:100. Depending on how much new flour you feed it takes longer for your starter to be ready again.

### How do I get my sourdough bread to brown properly?
URL: https://loafy.ai/answers/sourdough-bread-browning-color
Answer (Hendrik Kleinwächter, The Bread Code): Browning comes from the Maillard reaction and caramelization, which need sugars, and those sugars are produced by the amylase enzyme during a long fermentation. Eggs are not needed at all for sourdough color. If your loaf stays pale, ferment longer so more sugars develop, and bake hotter toward the end (Maillard starts around 140C, caramelization around 170C). A little whole wheat in the mix also speeds up the enzyme activity.
From The Sourdough Framework, How sourdough works (https://www.the-sourdough-framework.com/how-sourdough-works): Normally, the microorganisms on the surface of the grain can’t consume the freed maltose molecules, which remain hidden inside the germ. But as we grind the flour, a feeding frenzy takes place. Generally, the warmer the temperature, the faster this reaction occurs. However, it takes time for the amylase to break down most of the starch into simple sugars—which are not only consumed by the yeast but are also essential to the Maillard reaction ,responsible for enhanced browning during the baking process. That’s why a long fermentation is key to making great bread.

### How do I improve a weak sourdough starter when just starting out?
URL: https://loafy.ai/answers/improve-weak-young-sourdough-starter
Answer (Hendrik Kleinwächter, The Bread Code): Most early struggles trace back to the starter, so keep it at room temperature and feed it daily at 1:5:5 (one part starter, five flour, five water) for several days; each feeding makes it better at fermenting flour. Growing a reliable starter often takes about a week, sometimes longer, so an early stall is normal and not a failure.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): In most cases something is probably off with your sourdough starter. This very often happens when the starter is still relatively young and isn’t as capable of fermenting flour. Over time your sourdough starter is going to become better and better. Keep your sourdough starter at room temperature and then apply daily feedings with a 1:5:5 ratio. This would be 1 part old starter, 5 parts flour, 5 parts water. This allows you to achieve a better balance of yeast and bacteria in your sourdough. Even better could be the use of a stiff sourdough starter. The stiff sourdough starter boosts the yeast part of your starter. This allows you to have less bacterial fermentation, resulting in a stronger gluten network toward the end of the fermentation [ 37 ]. Please also refer to the Subsection 12.4.2 where I explained more about overfermented doughs. You can also refer to Section 4.4 (Stiff starter) with more details on making a stiff sourdough starter.

### How do I know if my sourdough starter has gone bad and needs to be thrown out?
URL: https://loafy.ai/answers/sourdough-starter-gone-bad-mold
Answer (Hendrik Kleinwächter, The Bread Code): A healthy starter is very hard to spoil, because its acidity keeps pathogens out; a dark liquid on top (hooch) or a sour smell is normal, not bad. Mold on the side of the jar usually forms in dry spots the live starter cannot reach. You do not need to toss it: scoop out a small clean portion (1 to 2g is plenty), feed it fresh, and after a few feedings it is back to normal.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): Mature sourdough starters should not go moldy unless the conditions of the starter change. I have seen mold appearing when the starter is stored in the fridge and the surface dried out. It also sometimes forms on the edges of your starter’s container, typically in areas where no active starter microorganisms can reach. Simply try to extract an area of your starter that has no mold. Feed it again with flour and water. After a few feedings, your starter should be back to normal. Take only a tiny bit of starter: 1 g to 2 g are enough. They already contain millions of microorganisms.

### How do I know if my sourdough starter is too sour?
URL: https://loafy.ai/answers/sourdough-starter-too-sour
Answer (Hendrik Kleinwächter, The Bread Code): Smell and taste it. A sharp vinegar or acetone smell and a strong sour taste mean the bacteria have taken over, and your dough gets sticky and less fluffy. Daily feedings at 1:5:5 or 1:10:10, or switching to a stiff starter, bring the balance back.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): Your sourdough starter has likely produced a lot of acetic acid. Acetic acid is essential when creating vinegar. Once no additional food is left some of your starter's bacteria will consume ethanol and convert it into acetic acid. Acetic acid has a very pungent smell. When tasting acetic acid, the flavor of your bread is often perceived as quite strong. This is nothing bad. But if you would like to change the flavor of your final bread, consider converting your sourdough starter into a liquid starter. This will help to prioritize lactic acid-producing bacteria. Your flavor will change to dairy compared to vinegary. You can't go back though. After the conversion your starter will never go back to acetic acid production because you have changed the tides towards primarily lactic acid fermentation.

### How do I know when liquid sourdough starter is ready to use if it doesn't double in size?
URL: https://loafy.ai/answers/liquid-starter-ready-without-doubling
Answer (Hendrik Kleinwächter, The Bread Code): It sounds like your liquid starter might need a bit more time to develop. Look for tiny CO2 bubbles moving in the liquid and a creamy, dairy-like smell. These are good signs it's ready. Remember, it's okay if it doesn't double in size. Keep experimenting and trust your nose! Happy baking! 🍞
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): To begin with the conversion, simply take around 1 g of your starter, mix with 5 g flour and 25 g water. Stir everything together properly. After a few minutes the flour is going to start settling in at the bottom of your jar. Repeat this process over a few days. Shake the starter gently to see if you can see tiny CO 2 bubbles moving in the liquid. This is a good sign that your starter is ready. Use your nose to smell the starter. It should have a creamy dairy flavor note.

### How do I know when my sourdough starter has reached peak and is ready to use?
URL: https://loafy.ai/answers/sourdough-starter-peak-readiness
Answer (Hendrik Kleinwächter, The Bread Code): Forget doubling as the rule, how much a starter rises depends on the flour. Watch instead for the point just before it loses structure and collapses, that is the peak, whether it got there at 50% or 200%. Better slightly early than late, and if you do catch it late, just use half the starter the recipe calls for.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): That being said, it is recommended that you develop your volume increase metric. Your starter will increase in size and then ultimately lose structure and collapse. Observe the point before it collapses. This is the point when you should use your starter. This could be a 50 % volume increase, 100 % or 200 %. It is always better to use the starter a little bit too early rather than too late. If you use the starter later, reduce the quantity that you use. If the recipe calls for a 20 % starter quantity, use only 10 % starter in that case. Your starter will regrow in your main dough.

### How do I know when my starter is ready to convert to a stiff starter?
URL: https://loafy.ai/answers/convert-regular-to-stiff-starter-2
Answer (Hendrik Kleinwächter, The Bread Code): If it reliably grows, shows bubbles and smells pleasantly sour 6 to 12 hours after feeding, it's ready. To convert, feed 1 part starter, 5 parts flour and 2.5 parts water once a day for about 3 days. A 1:1:1 feed like your current one keeps it more sour than it needs to be.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Some people use a 1:1:1 ratio to refresh the starter. This would be one part of the old starter (10 g for instance), 1 part of flour, and one part of water. I think this is utter rubbish. As mentioned your starter is a miniature dough. You would never opt for a 1:1:1 ratio to make dough. You might use a maximum of 20 % starter to make dough. That’s why I advocate using a 1:5:5 ratio or a 1:10:10 ratio depending on how ripe your starter is. As I almost always use a stiffer sourdough starter due to its enhanced yeast fermentation advantages (see Section 4.4 (Stiff starter) ) my ratio is never 1:5:5. My ratio would be 1:5:2.5 (1 part old starter, 5 parts flour, 2.5 parts water). If it is very warm where you live you could opt for the aforementioned 1:10:5 or 1:20:10. This way you slow down the ripening of your starter. You can also use this trick to make starter feeding work with your schedule. If your starter is typically ready in 6 hours but today you need it ready later, simply increase how much flour/water you feed your starter. These are all values that you need to experiment with on your own. Every starter is unique and might behave slightly differently.

### How do I know when rye and whole wheat dough is properly fermented?
URL: https://loafy.ai/answers/judging-rye-whole-wheat-fermentation
Answer (Hendrik Kleinwächter, The Bread Code): That is expected. Rye barely builds a gluten network because of pentosans, and whole wheat is heavy too, so a Roggen and Weizenvollkorn mix will not rise or jiggle like an airy wheat loaf. Judge it by an overall size increase of roughly 50% and by smell and taste rather than jiggle, since it is naturally dense. It bakes best in a loaf pan, and a thermometer to about 92C core tells you it is done.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): A flat bread is in most cases related to your gluten network breaking down fully. This is not bad; this means you are eating a fully fermented food. However, from a taste and consistency perspective, it might be that your bread tastes too sour, or is not fluffy anymore. Please also note that you can only make bread with great oven spring when making wheat based doughs. When starting with this hobby I always wondered why my rye breads would turn out so flat. Yes, rye has gluten, but small particles called pentosans (arabinoxylan and beta-glucan) [ 10 ]. They prevent the dough from developing a gluten network it can with wheat. Your efforts will be in vain, and your dough will stay flat. Only spelt- and wheat-based doughs have the capability of retaining the CO 2 created by the fermentation.

### How do I know when sourdough proofing is complete?
URL: https://loafy.ai/answers/finger-poke-test-proofing-complete
Answer (Hendrik Kleinwächter, The Bread Code): You have got it right that proofing is just the same fermentation continuing after shaping, so yes the dough keeps developing gas. But I would not lock onto a fixed multiplier like 3x for proofing, because shaping degasses the dough and the numbers shift. After shaping, use the finger poke test instead: flour your finger, press in about 1 cm, and when the dent springs back slowly and stays slightly visible, it is ready to bake.
From The Sourdough Framework, Glossary (https://www.the-sourdough-framework.com/glossary): The finger poke test is a simple yet effective way to check if your sourdough bread is ready to bake. After the final rise, lightly flour your finger and gently press about half an inch into the dough. If the dough springs back slowly and leaves a slight indentation, it’s perfect and ready for the oven. If it springs back quickly, it needs more time to rise. However, if the dough collapses or doesn’t spring back at all, it may be over fermented.

### How do I maintain a sourdough starter if I only bake once a week?
URL: https://loafy.ai/answers/weekly-sourdough-starter-maintenance
Answer (Hendrik Kleinwächter, The Bread Code): Keep the starter in the fridge between bakes, where the cold slows fermentation so it holds well for a week or more. A day or two before baking, take it out and give it one or two feedings at room temperature to wake it up. There is no need for daily feedings unless the starter is still young.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Simply take your leftover starter and place it inside of your fridge. It will stay good for a very long period. The only thing I see happening is the surface drying out in the fridge. So I recommend drowning the starter in a little bit of water. This extra layer of water provides good protection from the top part drying out. As mold is aerobic it can not grow efficiently under water [ 15 ]. Before using the starter again simply either stir the liquid into the dough or drain it. If you drain the liquid you can use it to make a lacto-fermented hot sauce for instance.

### How do I maintain a stiff sourdough starter between bakes?
URL: https://loafy.ai/answers/stiff-starter-storage-between-bakes
Answer (Hendrik Kleinwächter, The Bread Code): Keep just a small jar, 30-50g is plenty. After baking, feed the leftover once and put it in the fridge, it easily holds for 1-2 weeks between bakes. Before the next bake, give it one or two feedings until it is active again. Nothing has to be thrown away, leftover starter makes great discard crackers.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Simply take your leftover starter and place it inside of your fridge. It will stay good for a very long period. The only thing I see happening is the surface drying out in the fridge. So I recommend drowning the starter in a little bit of water. This extra layer of water provides good protection from the top part drying out. As mold is aerobic it can not grow efficiently under water [ 15 ]. Before using the starter again simply either stir the liquid into the dough or drain it. If you drain the liquid you can use it to make a lacto-fermented hot sauce for instance.

### How do I make a sourdough starter with more yeast activity and less acidity using whole rye flour?
URL: https://loafy.ai/answers/stiff-starter-for-yeast-activity-rye
Answer (Hendrik Kleinwächter, The Bread Code): For maximum yeast activity it is actually the opposite: a stiff starter (50-60% water relative to flour) favors the yeasts, while wetter starters push bacterial acidity. And whole rye cannot hold much gas, so a rye starter never rises dramatically even when it is perfectly healthy, judge it by small bubbles and a mild smell instead.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): Depending on the flour you have at hand, the type of starter changes. With more bacterial activity you have more gluten consumption of your microbes. So if you want to bake a free standing loaf, you need a flour with more gluten. The more gluten you have, the more of it can be broken down whilst still maintaining dough integrity. If you live in a country where the climate to grow wheat isn’t ideal and you only have weaker flours, then a stiff sourdough starter could be advised. The stiff sourdough starter will improve yeast activity and reduce bacterial activity. If you are a chaser of a very sour bread and have a very strong wheat flour then you can try to play with a liquid sourdough starter. The key difference between all of the starters is how much water is used in the starter. The regular starter has a 1:1 relationship of flour to water. The liquid starter has a 5:1 water-to-flour ratio, and the stiff starter has half as much water as flour, as summarized in Table 4.1 .

### How do I make my first sourdough loaf if I don't have a starter?
URL: https://loafy.ai/answers/making-first-sourdough-starter
Answer (Hendrik Kleinwächter, The Bread Code): You make the starter first, and it takes about a week. Flour and water, fed daily, until it rises reliably. Once it does that, it is the leavening for your first loaf.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.

### How do I make sourdough with weak flour that can't handle high hydration?
URL: https://loafy.ai/answers/sourdough-with-weak-flour
Answer (Hendrik Kleinwächter, The Bread Code): You don't need very high hydration for great bread. With weaker flour, stay around 60 to 65%, use a stiff starter and end the bulk earlier, around 25% growth. Adding about 5 g of vital wheat gluten per 100 g of flour helps too.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): I then proceeded and bought a cheap low-gluten cake flour in my nearby supermarket. This flour before had caused me massive headaches in the past. I made a sourdough bread exactly how I would normally do—I had to reduce the hydration a bit as a low gluten flour does not soak up as much water. Then I replaced the starter with the stiff starter. The dough felt amazing and was suddenly able to withstand a much longer fermentation period. The bread had great oven spring and tasted very mild. I am still yet to find a proper scientific explanation why the yeast part of the dough is more active. Maybe it is not. It could also be that the bacteria is inhibited by the lack of water.

### How do I manage sourdough fermentation in hot summer temperatures above 30°C?
URL: https://loafy.ai/answers/sourdough-fermentation-hot-summer-temperatures
Answer (Hendrik Kleinwächter, The Bread Code): For high temps, try reducing your starter to 1-5% to slow fermentation. Keep your dough and starter at similar temps, around 30°C, to ensure even fermentation. Your ratios look good, just adjust based on your flour's absorption. Keep experimenting and enjoy the journey! 😊
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): As explained earlier the key to making great bread is a slow but not too slow fermentation. Enzymes require time to break down your dough. Taking all this into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be the sweet spot for most of the flours that I have worked with. To achieve this, I use around 5 % of sourdough starter in summer times (temperatures around 25 °C (77 °F) in the kitchen). In winter times I opt for around 10 % up to 20 % sourdough starter (kitchen temperature around 20 °C (68 °F)). This allows me to use a sourdough starter that’s not in perfect condition. As explained earlier, your bread dough is essentially a gigantic starter. The low inoculation rate allows the starter to regrow inside your main dough into a desirable balance. Furthermore, the enzymes have enough time to break down the flour. This also allows me to skip the so-called autolysis step completely (more in the next section). This greatly simplifies the whole process.

### How do I prevent dough from sticking to razor blade when scoring?
URL: https://loafy.ai/answers/prevent-dough-sticking-razor-scoring
Answer (Hendrik Kleinwächter, The Bread Code): Try drying the dough's surface with a bit of flour before scoring. Another helpful tip is to pop it in the freezer for about 30 minutes to lower the viscosity, making that scoring a breeze.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): To simplify scoring, your dough’s surface must be dried out a little bit. This way it is a lot easier to make the incision. For this reason, it is crucial to rub your dough with a bit of flour before placing it in the banneton. The dry flour will absorb some of the moisture of the outer layers of your dough. This is especially important when working with room temperature-proofed doughs. A cold-proofed dough is a lot easier to score due to the dough’s low viscosity. The room-temperature dough is a lot harder to score. The scoring incision tears a lot easier. With a ragged incision, the dough is not as likely to properly rise in the oven. Chances are you will not achieve the previously mentioned ear. For this reason, drying out the surface is especially important. Scoring will become a lot easier.

### How do I prevent my sourdough starter from becoming too sour?
URL: https://loafy.ai/answers/prevent-sourdough-starter-too-sour
Answer (Hendrik Kleinwächter, The Bread Code): A starter that's too sour usually means there's more bacterial than yeast activity, resulting in bread that's tangy and less fluffy. To avoid this, try feeding your starter daily using a 1:5:5 or 1:10:10 ratio. You might also want to consider using a stiff starter.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): In most cases something is probably off with your sourdough starter. This very often happens when the starter is still relatively young and isn’t as capable of fermenting flour. Over time your sourdough starter is going to become better and better. Keep your sourdough starter at room temperature and then apply daily feedings with a 1:5:5 ratio. This would be 1 part old starter, 5 parts flour, 5 parts water. This allows you to achieve a better balance of yeast and bacteria in your sourdough. Even better could be the use of a stiff sourdough starter. The stiff sourdough starter boosts the yeast part of your starter. This allows you to have less bacterial fermentation, resulting in a stronger gluten network toward the end of the fermentation [ 37 ]. Please also refer to the Subsection 12.4.2 where I explained more about overfermented doughs. You can also refer to Section 4.4 (Stiff starter) with more details on making a stiff sourdough starter.

### How do I revive a sourdough starter that has been in the fridge?
URL: https://loafy.ai/answers/revive-a-neglected-sourdough-starter
Answer (Hendrik Kleinwächter, The Bread Code): Give it two or three daily feedings at room temperature before you mix a dough. Feed it 1 part starter to 5 parts flour and 5 parts water, or 1:10:10 if it has not been fed for a long time, which the book recommends for an old starter because the lower inoculation gives the microbes a cleaner environment to regrow in. Once it grows reliably and smells pleasantly sour 6 to 12 hours after feeding, it is ready.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): You can change your starter type by just adjusting the feeding ratio of how much flour and water you use. I frequently change my starter type from regular to liquid and then back to a stiff starter. After changing the environment of your microbes, apply feedings at the same ratio over a couple of days so that they can adapt to the new environment. I typically see changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per day, to see a stronger effect. Any leftover discard, rich in spores, can also serve as a backup to create a new sourdough starter. Simply mix the discard with a little flour and water, and it will spring back to life.

### How do I scale up a stiff starter recipe to get the amount I need?
URL: https://loafy.ai/answers/scale-up-stiff-starter-recipe
Answer (Hendrik Kleinwächter, The Bread Code): You can adjust the quantities to 20g starter, 20g water, and 40g flour to reach the 80g you need. This way, you'll maintain the 1:5:2.5 ratio, which is perfect for proper fermentation.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): The best starter feeding ratio is commonly either 1:5:5 or 1:10:10. In the case of 1:5:5 that’s 1 part old starter, 5 parts flour and 5 parts water. If you are using a stiff starter, use half the amount of water. So that’s 1:5:2.5. Depending on when you last fed your starter 1:10:10 might make more sense. If the starter is old and hasn’t been fed recently the 1:10:10 ratio is a better choice. By reducing the starter inoculation ratio, you provide the microorganisms with a cleaner environment. This way they can reproduce and regrow into a more desirable balance to begin your dough fermentation.

### How do I store sourdough starter in the fridge and revive it for baking?
URL: https://loafy.ai/answers/store-sourdough-starter-fridge-revive
Answer (Hendrik Kleinwächter, The Bread Code): To keep your sourdough starter for longer, store it in the fridge. This will slow down the fermentation process. When you're ready to use it again, give it a few feeds to bring back the yeast-bacteria balance. Freezing isn't ideal for long-term storage, so sticking to the fridge is best.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): What happens though is that the balance of yeast and bacteria changes in your starter. The bacteria is more fitted to living in an acidic environment. This is a problem when you make another dough. You want to have the proper balance of fluffiness and sour notes. When a starter has hibernated for a long period, chances are that you do not have a desirable balance of microbes. Furthermore, depending on the time your starter hibernated you might only have sporulated microbes left. So a couple of feedings will help to get your sourdough starter into the right shape again.

### How do I store sourdough starter when not baking for a week?
URL: https://loafy.ai/answers/storing-sourdough-starter-week-break
Answer (Hendrik Kleinwächter, The Bread Code): For a 7 day gap, take your preferment or a piece of the dough and keep it in the fridge, where it holds for a long time, then pull it out and give it a feeding or two to wake it up a day before you bake. You do not need to make the mixture right after taking it, the fridge just pauses things. So the rhythm is: reserve the preferment, refrigerate, then refresh shortly before the next bake rather than juggling several fridge cycles.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Simply take your leftover starter and place it inside of your fridge. It will stay good for a very long period. The only thing I see happening is the surface drying out in the fridge. So I recommend drowning the starter in a little bit of water. This extra layer of water provides good protection from the top part drying out. As mold is aerobic it can not grow efficiently under water [ 15 ]. Before using the starter again simply either stir the liquid into the dough or drain it. If you drain the liquid you can use it to make a lacto-fermented hot sauce for instance.

### How do I test different hydration levels to find the right one for my flour?
URL: https://loafy.ai/answers/testing-flour-hydration-levels
Answer (Hendrik Kleinwächter, The Bread Code): Use 100 g of flour in each bowl and just vary the water, for example 55, 60, 65, 70 and 75 g across five bowls. Rest each for 15 minutes, then stretch it thin against the light; the wettest one that still holds without tearing shows your flour's hydration ceiling. Samples of 100 g each are plenty to feel the difference, and you can feed the leftovers to your starter.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Proceed and mix the flour and water mixture until you see that there are no chunks of flour left. Wait 15 minutes and return to your dough. Carefully pull the dough apart with your hands. Your dough should be elastic, holding together very well. Stretch your dough until very thin. Then hold it against a light. You should be able to see through it. The flour-water mixture that breaks without seeing the windowpane is your no-go zone. Opt for a dough with less hydration than this value. You will know that your flour mix can go up to 65 % hydration, for instance. Use the leftovers of this experiment to feed your starter.

### How do I use my senses to check if dough is ready?
URL: https://loafy.ai/answers/using-senses-check-dough-readiness
Answer (Hendrik Kleinwächter, The Bread Code): Using your nose is just a playful way of saying you can rely on your senses to check the dough! You can feel the texture and smell the aromas to gauge its readiness. The dough should feel smooth and elastic, and it should have a pleasant, slightly sour smell. Don't be afraid to experiment with different methods to find what works best for you!
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): When using the pancake recipe, look out for bubbles on the surface of your dough. In both cases use your nose to check the scent of your dough. Depending on your sourdough starter’s microbiome your dough will have dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying on the smell of your dough is the best way to judge whether your dough is ready or not. Timings are not reliable as they depend on your starter and the temperature. If your dough is ready too soon, you can now move it directly to the fridge and bake it at a later, more convenient time. The low temperature will halt the fermentation process 1 and your dough will last for several days. The longer you wait, the more sour the bread is going to be. The fridge is a great option in case you want to take the dough with you when visiting friends. People are going to love you for the freshly baked flatbreads or pancakes. If you dare, you can also taste a little bit of your raw uncooked dough. It is likely going to taste relatively sour. I do this frequently to better evaluate the state of my doughs.

### How do kitchen temperature and timing affect sourdough bread making?
URL: https://loafy.ai/answers/kitchen-temperature-timing-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): Timing and kitchen temperature are crucial. I usually start my dough with 22°C water if my kitchen is around that temperature. Aim for a bulk fermentation of 8-12 hours, adjusting starter percentage based on your kitchen's warmth. Keep experimenting! 😊
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): As explained earlier the key to making great bread is a slow but not too slow fermentation. Enzymes require time to break down your dough. Taking all this into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be the sweet spot for most of the flours that I have worked with. To achieve this, I use around 5 % of sourdough starter in summer times (temperatures around 25 °C (77 °F) in the kitchen). In winter times I opt for around 10 % up to 20 % sourdough starter (kitchen temperature around 20 °C (68 °F)). This allows me to use a sourdough starter that’s not in perfect condition. As explained earlier, your bread dough is essentially a gigantic starter. The low inoculation rate allows the starter to regrow inside your main dough into a desirable balance. Furthermore, the enzymes have enough time to break down the flour. This also allows me to skip the so-called autolysis step completely (more in the next section). This greatly simplifies the whole process.

### How do you achieve a thick crunchy crust on sourdough bread?
URL: https://loafy.ai/answers/thick-crunchy-sourdough-crust
Answer (Hendrik Kleinwächter, The Bread Code): Pane di Tessano's thicker crust might be due to removing steam earlier in baking, allowing the Maillard reaction and caramelization to enhance the crust. Try baking longer without steam for a crunchier result. Keep experimenting and enjoy the journey!
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): Depending on which style of bread you are making a thick crackly crust is sometimes desired. The crust of your bread is created during the 2nd stage of the baking process once the steaming source of your oven has been removed. The dark colors are created by the process known as Maillard reaction and then followed by another process known as caramelization . Each color of crust offers the taster a different aroma.

### How do you bake soft bread with freshly milled whole wheat flour?
URL: https://loafy.ai/answers/soft-bread-freshly-milled-whole-wheat
Answer (Hendrik Kleinwächter, The Bread Code): You are not alone, and the book is honest that home-milled flour is tricky. Home mills tend to leave the starch less damaged and the flour coarser, so the dough degasses and bakes up flat and dense, even for skilled bakers. The reliable fix is to bake home-milled loaves in a loaf pan rather than freestanding, and to add a little extra water since the bran drinks more. Blending in some strong white flour also lightens the crumb.
From The Sourdough Framework, Flour types (https://www.the-sourdough-framework.com/flour-types): I am still yet to find a good way of milling my own wheat flour at home. Even after trying to mill the flour 10 times with short breaks, I was not able to achieve the same properties as with commercially milled flour. The doughs I would make felt good, maybe a bit coarse. However, during baking the doughs would start to de-gas quickly and turn into very flat breads. I have had great success though when utilizing home-milled flour together with a loaf pan or as a pan bread. If you have found great ways to work with home-milled flour, please reach out. The potential of using home-milled flours is huge. It would enable even distant communities to grow their own wheat and be able to produce amazing freshly baked bread.

### How do you calculate baker's percentages for salt and starter?
URL: https://loafy.ai/answers/calculate-bakers-percentages-salt-starter
Answer (Hendrik Kleinwächter, The Bread Code): Baker's math is always a percentage of the flour weight, so 2 percent salt is 20 g only when you have 1000 g of flour; for 500 g of flour it is 10 g. Same idea for the starter: 20 percent means 20 percent of the flour weight, and yes, that is ripe, peaked starter. A stiff starter fed at 1:5:2.5 or a regular one at 1:5:5 both work, as long as you use it near its peak just before it collapses.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): In a large bakery, a determining factor is how much flour you have at hand. Based on the amount of flour you have, you can calculate how many loaves or buns you can make. To make it easy for bakers, the quantity of each ingredient is calculated as a percentage based on how much flour you have. Let me demonstrate this with a small example from a pizzeria. In the morning you check and you realize you have around 1 kg of flour. Your default recipe calls for around 600 g of water. That would be a typical pizza dough, not too dry but also not too wet. Then you would be using around 20 g of salt and around 100 g of sourdough starter. 1 The next day you suddenly have 1.4 kg of flour at hand and thus can make more pizza dough. What do you do? Do you multiply all the ingredients by 1.4? Yes you could, but there is an easier way. This is where baker’s math comes in handy. Let’s look at the default recipe with baker’s math and then adjust it for the 1.4 kg flour quantity.

### How do you capture wild yeast for a sourdough starter?
URL: https://loafy.ai/answers/capture-wild-yeast-sourdough-starter
Answer (Hendrik Kleinwächter, The Bread Code): You can start a new starter by mixing whole grain flour and unchlorinated water. Let it sit open to catch wild yeast, but it's not necessary to take it to a summit. Just keep feeding it daily, and it'll mature in about 7 days. Keep going, you're on the right path!
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.

### How do you determine flour strength for sourdough baking?
URL: https://loafy.ai/answers/determine-flour-strength-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): Protein content is the main clue you can read off a package: more protein means more gluten, which lets the dough ferment longer before it breaks down, so higher protein equals a stronger flour. In Italy the W value describes the same thing, with higher W flours standing up to long fermentations. For a freestanding loaf aim for at least 12 percent protein, and treat anything well above that as very strong.
From The Sourdough Framework, Flour types (https://www.the-sourdough-framework.com/flour-types): In Italy the so-called W-value has been introduced to better show how the flour will behave. A dough is made, and then the resistance of this dough to kneading is measured. The more gluten a flour has, the more elastic the dough is, and the more it will resist kneading. A higher W flour will have a higher gluten content and allow for a longer fermentation period. But at the same time, it is also harder for the microbes to inflate the dough as there is more balloon material. To make an excellent fermented product out of a high W flour you will need to have a long fermentation period. The long fermentation period also means that your microbes will enrich your dough with more flavor.

### How do you fit sourdough baking into a busy schedule?
URL: https://loafy.ai/answers/fit-sourdough-baking-busy-schedule
Answer (Hendrik Kleinwächter, The Bread Code): You do not babysit it for eleven hours; most of that is hands-off waiting. Make it an overnight dough: mix in the evening, let it bulk ferment while you sleep and work, then shape and bake when you are back. The fridge handles the rest of the scheduling, a shaped loaf holds there for up to about 24 hours, so you bake whenever suits you rather than on the dough's clock.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): To me, the sole purpose of cold-proofing is its ability to allow you to better manage the timing of the whole process. Assuming you finished shaping your dough at 10 pm, chances are you wouldn’t want to wait for another 2 hours to proof the dough and then another hour to bake it. In this case, you can move your dough directly to the fridge after shaping. Your dough will be proofing overnight in the fridge. Then it can be baked at any time the following day (there are a few exceptions; more on that later). This is especially handy for large-scale bakeries that use fridge-proofing extensively. Some of the doughs are proofed a day before and placed in the fridge. Early in the morning, they can be baked directly out of the fridge. Within 2 hours they will be ready to sell the first bread to morning customers. If throughout the day more bread is needed, they simply take some proofed dough out of the fridge and bake it. The time frame in which you can bake retarded dough is big. It can be as little as 6 hours later up to 24 hours later.

### How do you hold a lame to create an ear when scoring?
URL: https://loafy.ai/answers/lame-angle-create-ear-scoring
Answer (Hendrik Kleinwächter, The Bread Code): When using a lame, position the sharp blade at a 45° angle while scoring. This technique helps create that beautiful ear by letting one side rise more than the other. For even better results, try drying the dough's surface with a bit of flour or chilling it briefly before you score.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): The scoring cut is done at a 45° angle relative to the dough’s surface slightly off the dough’s center. With the 45° angle cut the overlaying side will rise more in the oven than the other side. This way you will achieve a so-called ear on the final bread. The ear is a thin crisp edge that offers intriguing texture when eating. The thin edge is typically a bit darker after baking and thus offers additional flavor. In my opinion, the ear turns a good loaf into a great loaf.

### How do you incorporate a flour and water pre-soak into sourdough without uneven hydration?
URL: https://loafy.ai/answers/incorporate-flour-water-presoak-bassinage
Answer (Hendrik Kleinwächter, The Bread Code): That pre-soaked flour trick works, but the uneven hydration usually comes from adding all the water at once. Start the whole dough around 60% hydration, build the gluten, then add the rest of the water in stages and knead it back in each time, which is the bassinage method. I would also skip mixing flour and water on their own and instead do a fermentolyse: mix flour, water and a small amount of starter (5 to 10%) together from the start, so the enzymes do the same softening work without a second mixing step.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): To achieve a high-hydration dough, it is best to slowly add water to your dough. Start with 60 % hydration, then slowly add a bit more water. Knead again until the water is absorbed. Repeat and add more water. As your dough has already formed a gluten network, new water can be absorbed much easier. You will be surprised by how much water your dough can soak up. This method is commonly known as the bassinage method. More on that later. By opting for this technique, I was easily able to push a low-gluten flour to a hydration of 80 %. This is also my method of choice when making dough now. I keep adding water until I can feel that the dough has the right consistency. As you bake more bread, you will develop a better look and feel for your dough. When mixing by hand this can be quite cumbersome. It is a lot easier when using a stand mixer.

### How do you make sourdough bread in a cold house around 15°C?
URL: https://loafy.ai/answers/sourdough-bread-cold-house-15c
Answer (Hendrik Kleinwächter, The Bread Code): In chilly conditions like 15°C, the fermentation process tends to slow down. To help your sourdough thrive, try using 20-30% starter and aim for a bulk fermentation period of about 12 hours. Also, keeping your dough temperature close to the ambient temperature will aid in maintaining consistency.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): As explained earlier the key to making great bread is a slow but not too slow fermentation. Enzymes require time to break down your dough. Taking all this into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be the sweet spot for most of the flours that I have worked with. To achieve this, I use around 5 % of sourdough starter in summer times (temperatures around 25 °C (77 °F) in the kitchen). In winter times I opt for around 10 % up to 20 % sourdough starter (kitchen temperature around 20 °C (68 °F)). This allows me to use a sourdough starter that’s not in perfect condition. As explained earlier, your bread dough is essentially a gigantic starter. The low inoculation rate allows the starter to regrow inside your main dough into a desirable balance. Furthermore, the enzymes have enough time to break down the flour. This also allows me to skip the so-called autolysis step completely (more in the next section). This greatly simplifies the whole process.

### How do you make sourdough bread with spelt flour?
URL: https://loafy.ai/answers/sourdough-bread-spelt-flour
Answer (Hendrik Kleinwächter, The Bread Code): Spelt is worth doing, and a 50/50 wholegrain and white spelt mix is a nice balance. Spelt has plenty of gluten but it is weaker and more extensible than wheat, so treat it gently: use a bit less water, keep the fermentation on the shorter side, and judge by size rather than the clock since it breaks down faster. A stiff starter helps here too by favoring the yeast and protecting the gluten.
From The Sourdough Framework, Sourdough starter types (https://www.the-sourdough-framework.com/sourdough-starter-types): Depending on the flour you have at hand, the type of starter changes. With more bacterial activity you have more gluten consumption of your microbes. So if you want to bake a free standing loaf, you need a flour with more gluten. The more gluten you have, the more of it can be broken down whilst still maintaining dough integrity. If you live in a country where the climate to grow wheat isn’t ideal and you only have weaker flours, then a stiff sourdough starter could be advised. The stiff sourdough starter will improve yeast activity and reduce bacterial activity. If you are a chaser of a very sour bread and have a very strong wheat flour then you can try to play with a liquid sourdough starter. The key difference between all of the starters is how much water is used in the starter. The regular starter has a 1:1 relationship of flour to water. The liquid starter has a 5:1 water-to-flour ratio, and the stiff starter has half as much water as flour, as summarized in Table 4.1 .

### How do you make sourdough starter from whole wheat flour?
URL: https://loafy.ai/answers/make-sourdough-starter-whole-wheat-flour
Answer (Hendrik Kleinwächter, The Bread Code): You can make it from just whole wheat flour and water, nothing else. Mix about 50g flour with 50g water, cover loosely so gas can escape, and wait roughly 24 hours. Each day take around 10g of that and feed it with 50g fresh flour and 50g water; whole flour works best because the bran carries the wild yeast and bacteria you are cultivating. After several days you will see bubbles and smell acidity, which means it is coming alive.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.

### How do you revive a sourdough starter that seems dead?
URL: https://loafy.ai/answers/revive-dead-sourdough-starter
Answer (Hendrik Kleinwächter, The Bread Code): A starter is almost impossible to kill, it usually just looks dead. Hooch on top or no rise means it is hungry, not gone. Stir everything back in, take a spoonful and feed it 1 part starter, 5 parts flour, 5 parts water. Freshly milled flour also ferments extra fast, so it may simply need more frequent feedings.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): To get started prepare your sourdough starter. If it has not been used for a very long time, consider giving it another feed. To do so, simply take 1 g of your existing sourdough starter and feed it with 5 g of flour and 5 g of water. If you do this in the morning, your sourdough starter will be ready in the evening. The warmer it is, the sooner it will be ready, consider using warm water if it is very cold where you live.

### How do you shape a batard successfully?
URL: https://loafy.ai/answers/shape-batard-successfully
Answer (Hendrik Kleinwächter, The Bread Code): The batard shape takes a few tries, so you are not alone there. Two things help most: make sure the dough is not overfermented, because a dough that tears easily and will not hold its form has usually fermented too long, and let the preshaped dough rest 10 to 15 minutes before final shaping so it relaxes. If it keeps fighting you, make a larger batch, divide it, and practice on small batard rolls where mistakes cost less.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Mastering the challenging shaping technique will likely take you multiple attempts. You only have a single attempt per dough, though. If you make a mistake, the final bread is likely not going to turn out as good as it could. If this technique causes you a headache, I recommend making a larger batch of dough and dividing and preshaping it into smaller portions. Instead of making a large batard, practice making miniature batard bread rolls.

### How do you shape very sticky sourdough?
URL: https://loafy.ai/answers/shape-sticky-sourdough-dough
Answer (Hendrik Kleinwächter, The Bread Code): In most cases it is not too much water but a gluten network that has not been developed enough, or a dough that has fermented too long and started breaking down. Build more strength with kneading or stretch and folds, start around 60% hydration, and wet your hands rather than flouring them when you handle it.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): The easiest way to fix this is probably to knead your dough more at the start. To simplify things consider using less water for your flour too. This will result in a more elastic dough right away. This concept is commonly used for no-knead style sourdough. Alternatively, you can also perform more stretch and folds during the bulk fermentation process. Each stretch and fold will help to strengthen the gluten matrix and make a more elastic dough. The last option to fix a dough with too little dough strength is to shape your dough tighter.

### How do you tell if a starter is too acidic and how do you fix it?
URL: https://loafy.ai/answers/fix-overly-acidic-sourdough-starter
Answer (Hendrik Kleinwächter, The Bread Code): You can tell mainly by smell and taste: an over acidic starter smells sharply sour or vinegary and tastes aggressively tangy, and it will make doughs that turn flat and less fluffy. To rein it in, feed it daily and reduce how much old starter you carry over, using a 1:5:5 or 1:10:10 ratio so the microbes restart in a cleaner environment. Converting it to a stiff starter at 50 to 60% hydration also boosts the yeast and lowers the acidity.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): Note the smell of your starter. Does it smell very sour? Taste a bit of your starter too. How sour does it taste? Over time, every starter becomes more and more sour the longer you wait. But sometimes your starter becomes sour too fast. In this case apply daily feedings to your starter. Reduce the amount of old starter that you use to feed. A ratio of 1:5:5 or 1:10:10 can do wonders. In this case you would take 1 part of starter (10 g) and feed it with 50 g of flour and 50 g of water. This way the microorganisms start the fermentation in a greenfield environment. This is similar to the 10 % starter or 20 % starter ratio that you use to make a dough. These days I almost never use a 1:1:1 ratio. This only makes sense when you are initially creating your starter. You want a sour environment so that your microorganisms outcompete potential pathogens. The acidic environment is toxic to most pathogens that you do not want in your starter.

### How does a stand mixer simplify sourdough production?
URL: https://loafy.ai/answers/stand-mixer-sourdough-kneading-technique
Answer (Hendrik Kleinwächter, The Bread Code): A stand mixer mainly takes over the kneading and most of the stretch and folds, so you get from mixed ingredients to a strong gluten network in one go. Start on low speed to homogenize, then let the dough rest a few minutes so the flour can soak up the water, then finish on a higher speed. You know the gluten is developed when the dough lets go of the bowl. What a mixer cannot shorten is the fermentation, that still needs the same time.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): When machine kneading a dough, opt for the same technique shown in Flowchart 7.3 . Initially opt for a low speed. This helps the homogenization process. After waiting to allow the flour to soak up the water, proceed on a higher speed setting. A good sign of a well-developed gluten network is that your dough lets go of the container. This is because of the gluten’s elasticity. The elasticity is higher than the desire of the dough to stick to the container.

### How does baker's percentage work for scaling sourdough recipes?
URL: https://loafy.ai/answers/baker-percentage-scaling-sourdough-recipes
Answer (Hendrik Kleinwächter, The Bread Code): Using baker's math helps scale recipes easily. If you know the percentages, you can adjust the recipe for any number of servings. For example, if flour is 100%, other ingredients are calculated as a percentage of the flour weight. This way, you can scale up or down without confusion.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): In a large bakery, a determining factor is how much flour you have at hand. Based on the amount of flour you have, you can calculate how many loaves or buns you can make. To make it easy for bakers, the quantity of each ingredient is calculated as a percentage based on how much flour you have. Let me demonstrate this with a small example from a pizzeria. In the morning you check and you realize you have around 1 kg of flour. Your default recipe calls for around 600 g of water. That would be a typical pizza dough, not too dry but also not too wet. Then you would be using around 20 g of salt and around 100 g of sourdough starter. 1 The next day you suddenly have 1.4 kg of flour at hand and thus can make more pizza dough. What do you do? Do you multiply all the ingredients by 1.4? Yes you could, but there is an easier way. This is where baker’s math comes in handy. Let’s look at the default recipe with baker’s math and then adjust it for the 1.4 kg flour quantity.

### How does hydration vary between Caputo 00 flour, bread flour, and other flour types?
URL: https://loafy.ai/answers/windowpane-test-flour-hydration-capacity
Answer (Hendrik Kleinwächter, The Bread Code): Hydration depends on the flour's protein and gluten, not the brand name, so a fine Caputo 00, a stronger bread flour and a wholemeal will each take a different amount of water. Start any new flour around 60% and run the window pane test: mix five small bowls from 55% up to 75% water, rest 15 minutes, and stretch each thin against the light. The wettest one that still forms a translucent window without tearing is your ceiling. Bread and whole flours drink more water than a fine 00.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Proceed and mix the flour and water mixture until you see that there are no chunks of flour left. Wait 15 minutes and return to your dough. Carefully pull the dough apart with your hands. Your dough should be elastic, holding together very well. Stretch your dough until very thin. Then hold it against a light. You should be able to see through it. The flour-water mixture that breaks without seeing the windowpane is your no-go zone. Opt for a dough with less hydration than this value. You will know that your flour mix can go up to 65 % hydration, for instance. Use the leftovers of this experiment to feed your starter.

### How flexible are sourdough fermentation times, and why do different recipes give different rising durations?
URL: https://loafy.ai/answers/sourdough-fermentation-time-flexibility
Answer (Hendrik Kleinwächter, The Bread Code): Those times are ballparks rather than exact instructions, which is why they differ. Fermentation speed depends mostly on temperature and on how active your starter is, so the same dough can be done in 6 hours or in 10. Judge by size instead of by the clock and end bulk fermentation once the dough has grown by roughly 50%.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Based on my experience and my sourdough, my ideal bread always takes around 8 to 12 hours during bulk fermentation. Based on my availability throughout the day, I use a higher or lower starter quantity. If I wanted to achieve a completed fermentation in 8 hours, I would opt for a 10 % sourdough starter. If I wanted it to be ready in 12 hours, I would opt for less starter, around 5 %. Simply mix all the ingredients and your fermentation begins. The enzymes and microorganisms commence their work. On a very warm summer day, the mentioned quantities no longer work. With a 10 % starter, the same dough would be ready in 5 hours up to a point of no return. Another additional hour would cause the dough to break down too much. In this case, I would opt for 5 % sourdough starter to slow the whole process down to reach the 8 to 12 hour window again. If it is very hot, I might use as little as 1 % sourdough starter. 4 You have to play with the timings on your own. Rather than relying on timing though, I will show you a much better and more precise approach by using a fermentation sample. This will be covered later in this chapter.

### How hot should a Dutch oven be for good oven spring in sourdough bread?
URL: https://loafy.ai/answers/dutch-oven-temperature-oven-spring
Answer (Hendrik Kleinwächter, The Bread Code): It sounds like your Dutch oven might be too hot. Try preheating to around 230°C (446°F) for better oven spring. It sounds you might also want to have another look at your fermentation game. So maybe something is off in there.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): If you have an extensible dough with high hydration, baking too cold will result in the dough flattening out quite a lot. The gelatinization of the starch is essential for the dough to hold its structure. After conducting several experiments, it seems that my sweet spot for maximum oven spring seems to be at around 230 °C (446 °F). Test the temperature of your oven, because in several cases the displayed temperature might not match the actual temperature of your oven [ 35 ]. Make sure to turn off the fan of your oven. Most home ovens are designed to vent the steam as fast as possible. If you can not turn the fan off, consider using a Dutch oven.

### How long and at what temperature should I bake a freestanding sourdough loaf?
URL: https://loafy.ai/answers/baking-time-temperature-freestanding-sourdough
Answer (Hendrik Kleinwächter, The Bread Code): For a freestanding loaf I bake at about 230C (446F), roughly 30 minutes with the lid on, then 15 to 20 minutes with the lid off until deep brown, aiming for around 96C core temperature.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): Knowing the exact baking time is sometimes a little challenging as it might be that the outside of your bread is cooked but the inside is still raw. The best way is to use a thermometer and measure the core temperature. At around 92 °C (197 °F) your dough is done. I generally bake loaf pan bread at around 200 °C (390 °F), which is a little less than my freestanding bread which I bake at 230 °C (445 °F). That’s because it takes a while for the dough to bake properly inside the loaf pan. The edges don’t heat up as quickly. Then the top part of the dough is properly cooked, while the inside isn’t yet. When baking make sure to use steam or simply place another equally sized loaf pan on top of your loaf pan. This way you simulate a Dutch oven. The dough’s evaporating moisture will stay inside.

### How long can I refrigerate sourdough dough before baking?
URL: https://loafy.ai/answers/refrigerate-sourdough-dough-before-baking
Answer (Hendrik Kleinwächter, The Bread Code): You can keep your dough in the fridge for up to 24 hours, and sometimes even 48 hours, before baking. Just remember, the fermentation slows down below 4°C (40°F). Experiment with proofing times to find what works best for you. Happy baking! 😊
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): The dough will initially proof at the same rate as the room temperature dough. As the dough cools down the rate of fermentation slows. Ultimately at below 4 °C (40 F) the fermentation comes to a halt. 14 The dough can rest in the fridge for up to 24 hours. In some experiments, the dough was still good even 48 hours later. Interestingly, there is a limit to fridge proofing. I can only explain this with continuous fermentation activity at low temperatures.

### How long can sourdough rest in the refrigerator during cold proofing?
URL: https://loafy.ai/answers/cold-proofing-duration-refrigerator
Answer (Hendrik Kleinwächter, The Bread Code): At 20°C, your timing sounds good. The dough can rest in the fridge for up to 24 hours, so 12 hours is fine. Baking at 230°C for 40 minutes should give you a nice crust. Keep experimenting to find what works best for you. Happy baking!
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): The dough will initially proof at the same rate as the room temperature dough. As the dough cools down the rate of fermentation slows. Ultimately at below 4 °C (40 F) the fermentation comes to a halt. 14 The dough can rest in the fridge for up to 24 hours. In some experiments, the dough was still good even 48 hours later. Interestingly, there is a limit to fridge proofing. I can only explain this with continuous fermentation activity at low temperatures.

### How long do I bake sourdough at 230C after removing the lid?
URL: https://loafy.ai/answers/baking-time-after-removing-lid
Answer (Hendrik Kleinwächter, The Bread Code): After the lid is off, about 15 to 25 minutes at 230C, until the crust reaches the color you want. Use a thermometer to be sure, the loaf is done at around 92C core. Twenty minutes is a reasonable guess, then judge by the crust.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): Knowing the exact baking time is sometimes a little challenging as it might be that the outside of your bread is cooked but the inside is still raw. The best way is to use a thermometer and measure the core temperature. At around 92 °C (197 °F) your dough is done. I generally bake loaf pan bread at around 200 °C (390 °F), which is a little less than my freestanding bread which I bake at 230 °C (445 °F). That’s because it takes a while for the dough to bake properly inside the loaf pan. The edges don’t heat up as quickly. Then the top part of the dough is properly cooked, while the inside isn’t yet. When baking make sure to use steam or simply place another equally sized loaf pan on top of your loaf pan. This way you simulate a Dutch oven. The dough’s evaporating moisture will stay inside.

### How long do you bake sourdough bread?
URL: https://loafy.ai/answers/sourdough-baking-time-temperature
Answer (Hendrik Kleinwächter, The Bread Code): Bake your sourdough until the core temperature hits around 92°C (197°F). This ensures it's fully baked. Check with a thermometer to be sure. Remember, longer baking reduces sourness, so adjust time for your taste.
From The Sourdough Framework, Bread types (https://www.the-sourdough-framework.com/bread-types): Knowing the exact baking time is sometimes a little challenging as it might be that the outside of your bread is cooked but the inside is still raw. The best way is to use a thermometer and measure the core temperature. At around 92 °C (197 °F) your dough is done. I generally bake loaf pan bread at around 200 °C (390 °F), which is a little less than my freestanding bread which I bake at 230 °C (445 °F). That’s because it takes a while for the dough to bake properly inside the loaf pan. The edges don’t heat up as quickly. Then the top part of the dough is properly cooked, while the inside isn’t yet. When baking make sure to use steam or simply place another equally sized loaf pan on top of your loaf pan. This way you simulate a Dutch oven. The dough’s evaporating moisture will stay inside.

### How long does it take for a new sourdough starter to mature?
URL: https://loafy.ai/answers/new-sourdough-starter-maturation-time
Answer (Hendrik Kleinwächter, The Bread Code): It's normal for them to take some time to mature, ranging anywhere from 4 to 20 days. You're doing great by feeding it daily, and since there's no mold this time, you're definitely on the right track. If it still doesn't rise, you might want to experiment with different types of flour. Soon enough, you'll be naming a bubbly starter of your own!
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): For some people the whole process of setting up a starter takes only 4 days. For others it can take 7 days, for some even 20 days. This depends on several factors including how good your wild microbes are at fermenting flour. Generally speaking, with each feeding your starter becomes more adapted to its environment. Your starter will become better at fermenting flour. That’s why a very old and mature starter you receive from a friend might be stronger than your own starter initially. Over time your sourdough starter will catch up. Similarly, modern baking yeast has been isolated like this from century old sourdough starters.

### How long does it take to create an active sourdough starter and what signs show it's ready?
URL: https://loafy.ai/answers/active-sourdough-starter-timeline-signs
Answer (Hendrik Kleinwächter, The Bread Code): Creating an active starter can take anywhere from 4 to 20 days. Use whole flour like whole-wheat or rye and non-chlorinated water. Look for bubbles and a pleasant smell as signs of readiness. Patience is key! Keep feeding and adjusting, and you'll get there. Happy baking!
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): For some people the whole process of setting up a starter takes only 4 days. For others it can take 7 days, for some even 20 days. This depends on several factors including how good your wild microbes are at fermenting flour. Generally speaking, with each feeding your starter becomes more adapted to its environment. Your starter will become better at fermenting flour. That’s why a very old and mature starter you receive from a friend might be stronger than your own starter initially. Over time your sourdough starter will catch up. Similarly, modern baking yeast has been isolated like this from century old sourdough starters.

### How long does it take to make sourdough bread from start to finish?
URL: https://loafy.ai/answers/sourdough-bread-total-time
Answer (Hendrik Kleinwächter, The Bread Code): Roughly a day, most of it hands-off. Feed the starter the evening before, then the bulk fermentation runs about 8 to 12 hours, proofing another 1 to 3 hours at room temperature or overnight in the fridge, and the bake around 45 minutes. Times shift a lot with temperature, so I go by the dough growing about 50 percent rather than by the clock.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): Based on my experience and my sourdough, my ideal bread always takes around 8 to 12 hours during bulk fermentation. Based on my availability throughout the day, I use a higher or lower starter quantity. If I wanted to achieve a completed fermentation in 8 hours, I would opt for a 10 % sourdough starter. If I wanted it to be ready in 12 hours, I would opt for less starter, around 5 %. Simply mix all the ingredients and your fermentation begins. The enzymes and microorganisms commence their work. On a very warm summer day, the mentioned quantities no longer work. With a 10 % starter, the same dough would be ready in 5 hours up to a point of no return. Another additional hour would cause the dough to break down too much. In this case, I would opt for 5 % sourdough starter to slow the whole process down to reach the 8 to 12 hour window again. If it is very hot, I might use as little as 1 % sourdough starter. 4 You have to play with the timings on your own. Rather than relying on timing though, I will show you a much better and more precise approach by using a fermentation sample. This will be covered later in this chapter.

### How long should I continue feeding my new sourdough starter before using it?
URL: https://loafy.ai/answers/feeding-new-sourdough-starter-before-use
Answer (Hendrik Kleinwächter, The Bread Code): It sounds like it's active and thriving. Keep feeding it every 24 hours with a 1:5:5 ratio. If it continues to show this level of activity, you're all set to start using it in your dough. For more tips, check out this resource: https://www.the-sourdough-framework.com/Wheatsourdough.html
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): In most cases something is probably off with your sourdough starter. This very often happens when the starter is still relatively young and isn’t as capable of fermenting flour. Over time your sourdough starter is going to become better and better. Keep your sourdough starter at room temperature and then apply daily feedings with a 1:5:5 ratio. This would be 1 part old starter, 5 parts flour, 5 parts water. This allows you to achieve a better balance of yeast and bacteria in your sourdough. Even better could be the use of a stiff sourdough starter. The stiff sourdough starter boosts the yeast part of your starter. This allows you to have less bacterial fermentation, resulting in a stronger gluten network toward the end of the fermentation [ 37 ]. Please also refer to the Subsection 12.4.2 where I explained more about overfermented doughs. You can also refer to Section 4.4 (Stiff starter) with more details on making a stiff sourdough starter.

### How long should dough rest after preshaping?
URL: https://loafy.ai/answers/dough-rest-time-after-preshaping
Answer (Hendrik Kleinwächter, The Bread Code): Fifteen, one five. After pre-shaping, 10 to 15 minutes uncovered is usually enough, and if the dough still fights you during shaping, give it up to 30.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): The aforementioned 10–15 minutes bench rest time depends on how strongly you pre-shaped your dough. The more you pre-shape the longer you need to wait. If your dough resists a lot during shaping, extend this period up to 30 minutes. If you wait too long, your dough’s surface area can become too dry, resulting in the dough tearing during shaping. As always, please take these timings with a grain of salt and experiment in your environment.

### How much sourdough starter should I use at my kitchen temperature?
URL: https://loafy.ai/answers/how-much-starter-at-my-kitchen-temperature
Answer (Hendrik Kleinwächter, The Bread Code): The book works in ranges, not single figures. At 20 °C use 10 to 20% starter, at 22 °C around 20% for a bulk of about 10 hours, at 25 °C 5 to 10%, and at 30 °C only 1 to 5%. Which end you pick depends on how ripe your starter is. The target is a bulk fermentation of 8 to 12 hours, which is where the enzymes have time to work without the dough going slack.
From The Sourdough Framework, Wheat sourdough (https://www.the-sourdough-framework.com/wheat-sourdough): As explained earlier the key to making great bread is a slow but not too slow fermentation. Enzymes require time to break down your dough. Taking all this into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be the sweet spot for most of the flours that I have worked with. To achieve this, I use around 5 % of sourdough starter in summer times (temperatures around 25 °C (77 °F) in the kitchen). In winter times I opt for around 10 % up to 20 % sourdough starter (kitchen temperature around 20 °C (68 °F)). This allows me to use a sourdough starter that's not in perfect condition. The low inoculation rate allows the starter to regrow inside your main dough into a desirable balance.

### How should I store baked sourdough bread?
URL: https://loafy.ai/answers/store-baked-sourdough-bread
Answer (Hendrik Kleinwächter, The Bread Code): A sealed plastic bag in the fridge keeps it good for weeks, and toasting each slice brings the crispness back. For longer storage, slice it and freeze portions you can eat within a day.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): What happens quite often is that the crust becomes chewy after a day. Sometimes when baking in the tropics with high humidity, the crust only stays in this stage for a few hours. Your dough still contains moisture. This moisture will start to homogenize in the final bread and partially evaporate. The result is that your crust becomes chewy. Similarly when storing your bread in a container or in a plastic bag, your crust is going to become chewy. I typically tend to store my breads in a plastic bag inside of my fridge. This allows the moisture to stay inside of the bread. When taking a slice I always toast each slice. This way some of the crispness returns.

### Rye or wheat flour for a first sourdough starter?
URL: https://loafy.ai/answers/rye-or-wheat-flour-for-a-sourdough-starter
Answer (Hendrik Kleinwächter, The Bread Code): Either works. The wild yeast and bacteria live on the surface of the grain, so they come into the jar with the flour whichever you choose. Rye is a fine pick to get going, just don't expect a rye dough to rise as high as wheat: its pentosans stop a gluten network forming, so it holds less gas even when the starter is perfectly healthy.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): Please also note that you can only make bread with great oven spring when making wheat based doughs. When starting with this hobby I always wondered why my rye breads would turn out so flat. Yes, rye has gluten, but small particles called pentosans (arabinoxylan and beta-glucan) prevent the dough from developing a gluten network the way it can with wheat. Your efforts will be in vain, and your dough will stay flat. Only spelt- and wheat-based doughs have the capability of retaining the CO₂ created by the fermentation. The more bran your flour contains, the more water your flour can absorb.

### What do I do with sourdough starter discard?
URL: https://loafy.ai/answers/what-to-do-with-sourdough-discard
Answer (Hendrik Kleinwächter, The Bread Code): In the first days of a new starter, throw it away, since it can still contain unwanted microbes. Once your starter bakes a good loaf, keep the leftovers in one jar in the fridge and use them for pancakes, crackers or flatbreads, or bring a spoonful back to life with fresh flour and water.
From The Sourdough Framework, Making a sourdough starter (https://www.the-sourdough-framework.com/making-a-sourdough-starter): Discarding starter when preparing a new batch can be frustrating. With experience, bread-making becomes more efficient, and excess discard is rarely produced. It is possible to prepare just the right amount of starter needed for bread dough. In fact, a fully depleted starter can even be revived using a small portion of bread dough. Any leftover discard, rich in spores, can also serve as a backup to create a new sourdough starter. Simply mix the discard with a little flour and water, and it will spring back to life. That is a great option if the starter was accidentally depleted. A practical approach is to store all discard in a single jar in the fridge, adding new discard on top as needed and using it whenever required.

### What if my flour is not strong enough for high hydration?
URL: https://loafy.ai/answers/flour-not-strong-enough-for-high-hydration
Answer (Hendrik Kleinwächter, The Bread Code): You don't need very high hydration for great bread. The book recommends around 60% hydration for most flours, which is easier to handle and carries less over-fermentation risk. For a freestanding loaf look for a flour with at least 12% protein, and you can mix in around 5 g of vital wheat gluten per 100 g of flour. If the dough still cannot hold its shape, bake it in a loaf pan.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): In most cases a longer fermentation is what you want. You will either need to utilize a loaf pan to make your dough or use a flour that can withstand a long fermentation period. A flour like this is typically called a strong flour. Stronger flours tend to be from wheat varieties that have been grown in more sunny conditions. Because of that, stronger flours tend to be more expensive. For freestanding loaves, I recommend using a flour that contains at least 12 % protein. Generally, the more protein, the longer you can ferment your dough.

### Which sourdough starter gives a less sour bread?
URL: https://loafy.ai/answers/less-sour-sourdough-bread
Answer (Hendrik Kleinwächter, The Bread Code): A stiff starter. It favors yeast over bacteria, so for the same rise you get noticeably less acidity. Feeding it daily at room temperature helps even more.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): Some people like the bread less sour as well. This is personal preference. To achieve a less sour bread you need to ferment for a shorter period of time. The yeast produces CO₂ and ethanol. Both yeast and bacteria consume the sugars released by the amylase enzyme in your dough. When the sugar is depleted, bacteria start to consume the leftover ethanol produced by the yeast. Over time more and more acidity is created, making a more sour loaf. Another angle at this would be to change the yeast to bacteria ratio of your starter. A stiffer sourdough starter features a hydration level of 50 % to 60 %. The stiff sourdough starter boosts the yeast part of your starter more.

### Why did my dough turn liquid after bulk fermentation?
URL: https://loafy.ai/answers/dough-turned-liquid-after-bulk-fermentation
Answer (Hendrik Kleinwächter, The Bread Code): It over-fermented. After a long bulk the bacteria and enzymes break down the gluten and the dough turns soupy. Go by size instead of time and stop at around 50% growth. If it happens again, move it into a properly greased loaf pan, let it proof there for at least 30 minutes, and bake it anyway. You can also use part of the dough as the starter for your next one.
From The Sourdough Framework, Troubleshooting (https://www.the-sourdough-framework.com/troubleshooting): When fermenting your dough for too long, the protease enzyme starts to break down the gluten of your flour. Furthermore, the bacteria consume the gluten in a process called proteolysis. Bakers also refer to this process as gluten rot. The gluten that normally traps the CO₂ created by the fermentation process of your microorganisms can no longer keep the gas inside of the dough. The gas disperses outward resulting in smaller alveoli in your crumb. The bread itself tends to be very flat in the oven. Bakers often refer to this style of bread as a pancake. Your bread will feature a lot of acidity, a really strong distinctive tang. From a taste perspective, it might be a little bit too sour.

## Loafy in Claude and other assistants

Add Loafy to Claude: https://loafy.ai/claude. Any MCP client connects to https://loafy.ai/mcp.

- calculate_bread_dough: Calculate a sourdough bread recipe in grams from loaf count, loaf size and hydration. Returns flour, water, starter and salt, plus a link to the same recipe on loafy.ai where the baker can adjust it and run the timers. Pizza dough is calculate_pizza_dough, and when to start a bake is plan_sourdough_bake. A value outside its range is corrected, and notes name it.
- calculate_pizza_dough: Calculate pizza dough in grams from the number of pizzas, the ball weight and hydration, with either fresh yeast or sourdough starter. Returns flour, water, salt, leavening and toppings, plus a link to the same recipe on loafy.ai. A loaf of bread is calculate_bread_dough. A value outside its range is corrected, and notes name it.
- plan_sourdough_bake: Loafy's Bake Planner. Plan a sourdough bake backwards from when the bread should come out of the oven: when to feed the starter, mix, shape, proof in the fridge, preheat and bake, and how much starter suits the kitchen's temperature according to The Sourdough Framework. Returns the times and a link to the same plan in the Bake Planner on loafy.ai. The time is the baker's local date and time, such as 2026-10-24T10:00. The amounts of flour, water and starter are calculate_bread_dough; how long bulk fermentation takes at a given dough temperature and starter amount is estimate_bulk_fermentation.
- estimate_bulk_fermentation: Loafy's Bake Planner. Estimate how long the bulk fermentation of a sourdough bread dough (from mixing until shaping) takes at a given dough temperature and starter amount. Returns a range from several models with each model's figure and source: Bill Wraith's rise-time model (2007/08), the Loafy bakers (his model scaled by how long the bulk fermentations Loafy's bakers logged took) and, where the book names one, the figure from The Sourdough Framework. Every time is theoretical: the dough is done when it has grown, as the result's note says. For a whole bake planned backwards from when the bread should be ready, use plan_sourdough_bake.
- list_sourdough_journeys: List Loafy's guided sourdough journeys: making a starter, baking a loaf, scoring, and more. Each one is a timed, step-by-step walkthrough on loafy.ai. Returns each journey's slug, title, duration, difficulty, number of steps and link.
- start_sourdough_journey: Start one of Loafy's guided journeys and get the link that opens it at the first step. The journey runs on loafy.ai, where each fold, proof and bake is timed for the baker.
- get_sourdough_journey_step: Look up one step of a guided journey by its id, its title or its position: its title, where it sits in the journey, its timer in minutes when the step has one, and the link that opens it. The instructions themselves are on the page, where the timer for that step runs.
- find_sourdough_answer: Search Loafy's library of answers to real questions from bakers, written by Hendrik Kleinwächter of The Bread Code and grounded in his book The Sourdough Framework. Returns the answers that match, each with the book chapter behind it and a link. When none matches, returns the closest passages from the book instead. The library covers starters, fermentation, dough, flour, baking and storage, and it is in English. The book itself is search_sourdough_book for passages and read_sourdough_book for a whole chapter.
- search_sourdough_book: Search Hendrik Kleinwächter's open-source book The Sourdough Framework and get the passages that answer a question, each with its chapter, a link and the part of the book it comes from, which read_sourdough_book returns in full. The book covers starters, fermentation, flour, hydration, shaping, baking and troubleshooting. It is written in English, and the search matches English words. Hendrik's published answers to common questions are find_sourdough_answer, and a whole chapter is read_sourdough_book.
- get_sourdough_book_contents: The table of contents of Hendrik Kleinwächter's open-source book The Sourdough Framework: every chapter and section with its number and each chapter's length in words. read_sourdough_book returns any of them in full. The book covers starters, fermentation, flour, hydration, shaping, baking and troubleshooting.
- read_sourdough_book: Read a chapter or section of Hendrik Kleinwächter's open-source book The Sourdough Framework in full, by its number from get_sourdough_book_contents or by its title. Returns the text with its chapter, link and licence; a chapter longer than about 40,000 characters comes in pages.
- list_my_bakes: The baker's own bakes from their Loafy bake journal, newest first: what was baked and when, the recipe figures, rating, problems and notes, each with its id and a link. A new bake is log_bake, a change to one is update_bake with its id. Needs the baker's Loafy account.
- log_bake: Add a bake to the baker's Loafy bake journal: what was baked and when, the recipe figures, how it went and what to try next time. Returns the new entry with a link, where photos are added. The same bake sent again within two minutes returns the first entry instead of a second one, and a bake already in the journal changes with update_bake. Needs the baker's Loafy account.
- update_bake: Change a bake in the baker's Loafy bake journal, by its id from list_my_bakes or log_bake: only the figures and notes given change, the rest stays, and a text given replaces the old text. No bake is deleted. Returns the bake with a link. Needs the baker's Loafy account.
- list_my_starters: The baker's own sourdough starters in Loafy: name, birthday and age, notes and story, how many bakes each went into and when last, each with its id and a link. A new starter is add_starter, a change to one is update_starter. Needs the baker's Loafy account.
- add_starter: Add a sourdough starter to the baker's Loafy account: its name, the day it was started, notes and its story. Returns it with its id and a link, where photos are added. A name the baker already uses is not added again; that starter comes back, and update_starter changes it. Needs the baker's Loafy account.
- update_starter: Change one of the baker's starters, by its id from list_my_starters: only the name, birthday, notes or story given change, and a text given replaces the old text. No starter is deleted. Needs the baker's Loafy account.
- list_my_containers: The baker's own containers in Loafy: name and empty weight in grams, which Loafy takes off when dough is weighed in them, with notes, each with its id and a link. A new container is add_container, a change to one is update_container. Needs the baker's Loafy account.
- add_container: Add a container to the baker's Loafy account with its empty weight in grams, so Loafy can take it off when dough is weighed in it. Returns it with its id and a link. A name the baker already uses is not added again; that container comes back, and update_container changes it. Needs the baker's Loafy account.
- update_container: Change one of the baker's containers, by its id from list_my_containers: only the name, weight or notes given change, and a text given replaces the old text. No container is deleted. Needs the baker's Loafy account.

The kitchen tools (bake journal, starters, containers) need a Loafy account and the baker's permission. They read, add and change, and never delete.

- Prompt diagnose_my_bread (Diagnose my bread): Attach a photo of your loaf and its crumb: Claude tells you what went wrong and what to change, from the troubleshooting chapter of The Sourdough Framework.
- Prompt plan_my_bake (Plan my bake): Tell Claude when you want fresh bread: it plans feeding, mixing, shaping, the fridge and the bake backwards from there, with the starter amount for your kitchen.
- Prompt learn_sourdough (Learn sourdough with the book): Claude teaches you sourdough from The Sourdough Framework, a chapter at a time, starting where you are.