Sourdough Baking

Learn to bake genuine naturally leavened sourdough at home using the same fermentation control and dough handling that professional bakeries rely on, scaled to a kitchen oven. You will raise a starter from scratch, weigh ingredients by baker's percentage, run an autolyse, develop dough with stretch-and-fold instead of kneading, bulk ferment to a measured rise, shape a boule, cold retard overnight, score, and bake under a Dutch oven for steam. Every step is tied to a measurable target such as percent rise, dough temperature, or hydration, so you can diagnose a flat loaf instead of guessing.