Sourdough Secrets

Unlock the secrets to better sourdough with tips on building a strong starter, feeding and storing it properly, and adding flavorful inclusions like cinnamon, herbs, and cheese. Perfect for beginners and seasoned bakers alike!

From My Kitchen to Yours

In this post, I’m sharing my best tips, tricks, and insights from my own sourdough journey. If you had told me three months ago that I would someday consider myself a bread baker, I would have laughed. But I’ve put my nose to the grindstone and have spent days, weeks, and now months baking loaf after loaf after loaf. I’ve learned (from trial and error) that sourdough baking is supremely different from any other kind of baking. It comes down to a list of things that are all critical to the equation.

The goal of this post is to (humbly) share what I’ve learned, in the hopes that you don’t make as many mistakes as I did. From building a strong starter to adding flavorful mix-ins, shaping loaves, and mastering the bake — these sourdough secrets will help you gain confidence and consistency in your kitchen. Let’s dive in!

Sourdough Secrets: Let’s Start with the Starter

Let’s start at the very beginning: With the starter. You want a strong, active starter before you ever bake your first loaf of bread.

A healthy starter is the heart of every great sourdough loaf, which is why I devoted a full post to creating, maintaining, feeding, and discarding your starter.

Here are some essential tips to help you build and maintain a strong, active starter:

Building a Strong Starter

Use equal parts flour and water by weight (100% hydration) for a balanced, bubbly starter. If you need to give your starter a boost, consider a 3-2-1 (three parts flour, two parts water, one part starter). Starter feeds off of flour, after all, so this percentage will give your starter a healthy meal.
Stick to unbleached all-purpose or bread flour. You can blend in whole wheat or rye for extra activity. (If you choose this route, you can switch to all-purpose or bread flour later on. I mention this because some people don’t care for the taste of rye flour.)
Feed your starter at the same time each day, especially during its early development. Set a timer, if you like. I often feed mine before bed so that it’s active in the morning when I wake up. That way I’m ready to go, first thing.

Storing Your Starter

For daily bakers: Keep your starter at room temperature and feed it once or twice daily. I rarely have a tight lid on mine after feeding. I opt for a cloth “bonnet” over my jars.
For occasional bakers: Store it in the refrigerator and feed it weekly. (It’s safe to have a lid on your refrigerated starter, since it won’t be growing.)
Always let refrigerated starter come to room temp before using or feeding for best results. Some folks set their cold starter out at night so it’s room temp by morning. Then it’s ready to feed.

Feeding & Discarding

Discard about half the starter before each feeding to keep it balanced and prevent overgrowth. I’ve read that the starter on the bottom of the jar is the good stuff, so pour off the top portion into a jar to go in the fridge.
The discard can be used in recipes like crackers, pancakes, muffins, cookies, or even savory breads to avoid waste. I use discard in my sandwich bread and my focaccia.

Signs of a Healthy Starter

A healthy starter will double in size within 4–6 hours of feeding. If you’re unsure, you can drop a pinch in a bowl of cold water. It should float.
You’ll know your starter is ready when it’s bubbly and slightly domed on top.
A strong (healthy) starter smells yeasty, mildly tangy, or fruity (not sour or vinegary).

When to Worry

Liquid on top (hooch) = underfed starter; feed it!
Pink, orange, or fuzzy mold = toss it and start over

Recommended Tools for Your Starter

(Disclaimer: I’m including some affiliate links here, but I’m happily recommending products that I enjoy using in my own kitchen.)

Glass jar with a wide mouth for easy feeding and monitoring
Digital scale for accurate feeding ratios. I use this Kitchen scale.
Silicone or wooden spatula for stirring
Breathable cloth cover or elasticized jar topper to allow airflow while keeping out dust (often called a sourdough jar cover or reusable bowl cover). I call mine a bonnet.
Rubber band or marker to track starter growth

From Starter to Bake: Tips for the Perfect Sourdough Loaf

Once your starter is healthy, it’s time to bake! I thought it would be fun to offer you some essential tips to help you shape, proof, and bake a sourdough loaf with great oven spring, crust, and flavor. Ready to get this show on the road? Here we go!

Mixing Your Ingredients

My ingredients for the perfect loaf are as follows:

100 grams starter (active and bubbly)
350 grams room temperature water
10 grams salt
500 grams bread flour (or all-purpose flour, or a combination of both)

Let's address the elephant in the room: grams versus cups/spoons. I know that most of us are conditioned to use cups, so I'm going to include some approximations below. But let me start with a disclaimer....

Disclaimer: This recipe was originally developed using weight measurements for accuracy. Flour can vary greatly depending on how it’s scooped (packed vs. loose), and sourdough starter densities can differ. For best results, use a digital kitchen scale. Cup conversions are provided for convenience but may affect texture and hydration.

350 grams tepid water (1 ½ cups)
100 grams active/bubbly sourdough starter (½ cup)
500 grams bread flour (or all-purpose) (4 cups, loosely scooped and leveled)
10 grams salt (1 ¾ teaspoon)

Start by combining your active sourdough starter, water, salt, and flour until just incorporated. Don’t worry about making it perfectly smooth — the goal here is to hydrate the flour and begin gluten development. I depend on these tools during the mixing of my ingredients:

Autolyse

After mixing your dough, allow it to rest for 60 minutes in a process called autolyse. This rest period allows the flour to fully absorb the water, kick-starting gluten formation and improving dough extensibility.

Some people wait until after the Autolyse to add the salt because salt tightens gluten and slows the fermentation process. I usually toss it in at the beginning with the other ingredients, but you can do it whichever way makes most sense to you.

Stretch and Folds

After the autolyse (resting phase) you’ll do four rounds of stretch and folds. This gentle technique strengthens the dough without aggressive kneading.

Every 30 minutes you will lift one side of the dough, stretch it upward, and fold it over toward the center. Rotate the bowl and repeat on all four sides. Do this 4 times over a two-hour period to build structure and elasticity in the dough.

Bulk Fermentation

Bulk fermentation begins right after you perform your first stretch and fold. It’s the phase where your dough rests and rises at room temperature, allowing wild yeast to ferment the flour and produce carbon dioxide.

Sourdough wouldn’t be sourdough without these hours of fermentation. This process strengthens the gluten and also gives your dough its airy structure and deep flavor. My dough ferments for the two hours of stretch and folds, and then an additional four hours (at room temperature) after the final stretch and fold.

Shaping Your Dough

To make the shaping easier, use a bench scraper and lightly floured hands to keep control of sticky dough.There are multiple ways to shape your dough, but it’s key to pull the dough into a loaf without deflating it. My first sourdough loaf didn’t have a lovely, airy crumb and I learned that it was because I hadn’t taken the time to shape the dough properly.
I have a handful of methods I prefer:
- First method: gently press the dough into a circle and pull all of the outer edges toward the center, one piece after another. Then I flip it and pull the dough into a ball. I perform the final shaping by “cupping” the dough, then, pushing and pulling the dough, turning slowly as I do, until I notice surface tension on the top of the ball.
- Second method: Press dough into a large rectangle. Fold up like an envelope. Fold the right over the center. Now fold the left over the right. Then roll it up. Perform the final shaping by gently pushing and pulling the dough to create tension.
- Third, you can create a long, narrow loaf to bake in a traditional 9x5-inch loaf pan or even a Pullman pan with a lid. Perform the envelope method then roll the dough into a long “log” before placing in the pan.
- Finally, I like to turn my loaf into a flower by tying it up with string before the bake. The string is removed after the bread cools. (When I use this method I wait until the morning after the dough has proofed in the fridge overnight.

Boule

Once you've shaped your loaf into a ball, you can start calling it by its industry name, a boule! A boule is a classic round loaf of bread, named after the French word for “ball.”

If you're wondering why most artisan loaves are shaped into boules, the answer is simple! In sourdough baking, this shape is popular because it promotes even rising and creates a beautiful, domed crust.

Boules are typically proofed in a round banneton (cane or rattan proofing basket) or bowl and baked in a Dutch oven to encourage oven spring. Their rustic appearance and hearty texture make them perfect for slicing, toasting, or serving alongside soups and stews.

Note: Sometimes you will look at your loaf before it goes into the oven and think, "Gosh, that's kind of flat." Bake it anyone. The oven spring will probably surprise you! (This is one of the most delightful things about sourdough baking, to my way of thinking!)

Cold Proofing

Once the dough is shaped, it’s time to put it into the floured banneton. (I use a tea towel, and then flour the towel.)

Cold proofing, also known as cold retard, is the process of letting your shaped dough rest in the refrigerator for an extended period (typically 8–24 hours) before baking.

I usually put mine into the fridge right before bed and bake it around 10:00 AM. This give the loaf plenty of time to develop a deeper flavor. It also improves the crust and makes the “scoring” process easier. To get the loaf out of the banneton, crinkle a piece of parchment paper, lay it over the to of the banneton, and flip the loaf out onto the parchment paper.

Cold proofing can also help control your baking schedule, giving you more flexibility. Most doughs can cold proof for up to 24 hours. Beyond that, you risk over-proofing, which can lead to a flatter loaf with a weaker rise. That said, I have family members to prefer to bake theirs on day two or three because it’s safer for people who have gluten sensitivities. (It gets more sour as time goes by, but some people prefer that.)

Scoring

Score your loaf with a sharp razor (lame) right before baking to control where it opens.
Don’t overthink this process. Move fast, move at a slight angle, and run the line about ½ an inch deep.
Traditional loaves have a long slash, slightly curved, to the right or left of center.
If you want to add other marks, don’t make them as deep. A little goes a long way.

I depend on these tools during the shaping:

Baking

Use parchment to transfer dough into the pot easily.
Bake in a preheated Dutch oven for best oven spring and steam retention. You can add four ice cubes behind the parchment paper after you get the loaf in the pan. (Be careful not to burn yourself!)
Start at 450°F with the lid on for 20 minutes, then remove the lid and finish uncovered for 20–25 minutes until deeply golden. I’ve seen other recipes that call for different bake times, but I’ve had great luck with the 20/20 method.

I depend on these tools during the baking:

How to Tell It’s Done

The crust should be deeply golden and crisp.
The loaf should sound hollow when tapped on the bottom.
Internal temperature should reach 200–210°F. (I highly recommend a good bread thermometer.)

I depend on these tools after baking:

Tips for Adding Inclusions to Sourdough

I have dedicated a full post to inclusions (along with multiple recipes) but here are a few things to keep in mind:

Add (most) inclusions during the first or second stretch and fold, once the dough has gained strength. I usually add mine during the second round of stretch and folds, usually just dumping them in and gently lifting and folding until they are fully incorporated.
Distribute evenly by sprinkling inclusions across the surface and folding gently. You can add a little at a time. For example, if you’re adding jalapeno pieces and chunks of cheddar you might put half in during the first stretch and fold and the rest during the second.
Avoid wet ingredients early on — juicy fruits or grated cheeses can break down gluten if added too soon. (I made a cinnamon apple sourdough recently and added the finely chopped apples after the second stretch and fold process. I actually pulled the dough from the bowl and added them as you would during the lamination process.
Toss sticky add-ins (like chocolate or berries) in flour to prevent clumping or melting. I did this in my lemon berry loaf. (My berries were frozen and I was worried about ending up with a purple loaf. The flour helped prevent that.)
Lamination: I mentioned lamination above: Some inclusions (like the cinnamon, sugar, and butter in my cinnamon swirl sourdough) are added as you would with croissants, but shaping the dough into a large rectangle, adding the ingredients, and then folding like an envelope. Refer to the pictures below.
Expect timing adjustments: Sometimes loaves with inclusions require a bit more time to bake. I’ve also noticed that the dutch oven is important when you’re adding heavy ingredients (like my pepperoni mozzarella loaf, which fell flat because I baked it in a larger than usual pan). It tasted great, but I sure wish I’d baked it in my usual Dutch oven (which, by the way, was at my daughter’s house).

How to Store Sourdough Breads

Proper storage helps keep your sourdough loaves fresh and flavorful for days to come. Here are some tips based on bread type:

Crusty Artisan Loaves (e.g., plain sourdough, rosemary, etc.)

Store at room temperature in a paper bag, bread box, or wrapped in a clean tea towel.
Make 100% sure the loaf is cool to the touch before sealing up in any type of container. Otherwise it will be gummy the second day and the risk of mold goes up.
Avoid plastic bags, which trap moisture and soften the crust.
For loaves containing cheese or meat (like jalapeño cheddar or pepperoni mozzarella), store wrapped in plastic or foil and refrigerate after the first day to prevent spoilage.
Fruit-enriched sourdough loaves (like my lemon-berry bread) should be refrigerated, as well.
Best eaten within 2–3 days. After that, slice and freeze.

Soft Loaves (e.g., cinnamon swirl, honey oat, enriched or sweeter breads)

Wrap in plastic wrap or foil and store at room temp for up to 3–4 days.
For longer storage, freeze slices in a zip-top freezer bag.

Freezing Sourdough

Cool the loaf completely, slice (if desired), and wrap tightly in plastic and foil or place in a freezer-safe bag.
Thaw at room temperature or reheat slices in a toaster or warm oven.

Dealing with Discard

I mentioned discard above, but I can’t close out this post without further delving into all-things-discard. Some people toss it; others bake with it. Still others stick it in their fridge and forget about it. Let’s talk about how to care for (and use) your discard:

How to Store Discard:

Discard can be stored in a covered container in the refrigerator for up to 7 days. It’s normal for a layer of hooch (a grayish liquid) to form on top — this just means your discard is hungry. Stir it back in or pour it off, depending on your preference. If you see any signs of mold (pink, orange, fuzzy, or black spots), discard the starter immediately and sanitize your container.

How to Use up Discard:

Discard is useful in multiple recipes. It adds depth of flavor, subtle tang, and tenderness to baked goods like crackers, muffins, pancakes, and quick breads. Discard also enriches the texture of baked goods and helps reduce waste — turning what would be tossed into something delicious and resourceful.

Here are a few of my discard recipes:

Not ready to bake?

Did you know you can freeze your discard in small portions (ice cube trays or silicone molds work great) for up to several months? It’s true! Just be sure to thaw in the fridge or at room temp before using.

While frozen discard won’t revive into an active starter on its own, it’s still perfect for pancakes, crackers, muffins, and more — or to add flavor to a new starter. And I have it on good authority it can be coaxed back to life with proper feedings, once brought back to room temperature. I haven’t tried this myself, but inactive starter is—supposedly—able to be revived.

If I ever do manage this I’m going to change my starter’s name to Lazarus.

Same Day Sourdough

Many people don’t care for the sourdough experience because it’s a two-day process. I have come up with a same-day sourdough recipe that speeds up that process. Here’s how to turn your favorite recipe into a one-day loaf.

Add a teaspoon of rapid rise yeast to the starter and water before you begin. Whisk it in and let it sit for five minutes before adding the flour and salt.
Only do three rounds of stretch and folds and space them out in 20-minute increments in place of 30.
Shorten your bulk fermentation time. My same-day sourdough only sits at room temperature for an hour before shaping.
Skip the overnight stay in the fridge. Shape your loaf and let it rise for an hour at room temperature while your oven is heating up.
Speaking of the oven, you’ll use a slightly lower temperature for a same-day sourdough. I bake mine at 425 Fahrenheit, 20 minutes with the lid on, 20 minutes with it off.
One last thing: scoring the dough isn’t as easy with a soft, same-day loaf and you probably won’t get that lovely “ear” as the dough bakes (that crispy, lifted flap of crust that forms when you score the dough deeply). I know this is a badge of honor among sourdough bakers but you’ll have to swallow your pride to make a same-day loaf.

🍞 Food Safety Tip: When to Refrigerate Your Sourdough

Not all sourdough loaves are created equal when it comes to storage, as I have learned first-hand over these past few weeks. (Trust me when I say that a lot of research has gone into this part of it.)

Most plain or herb-infused loaves are okay at room temperature for a day or two, but loaves with fresh fruit, cheese, or meat need a little extra care.

Fresh fruit loaves (like my Luscious Lemon Blueberry or my Delicious Apple Cinnamon) are safe at room temp for up to 12 hours if your kitchen is cool and dry. Leave the loaf unwrapped to avoid trapping moisture. After that, wrap and refrigerate. You can bring to room temperature before serving.
Cheese or meat loaves (like jalapeño cheddar or pepperoni mozzarella) should be refrigerated after the first day to prevent spoilage.
Fully baked sourdough (internal temp 200–210°F) is more shelf-stable, but always trust your nose — if it smells off or the texture feels overly moist, err on the side of caution.

💡 Pro tip: If in doubt, refrigerate and toast slices before serving for the best flavor and texture. (Better safe than sorry, after all!)

Want to Be a Better Sourdough Baker? Do These 3 Things:

Thanks for sticking with me to read this post, friends. I’ll be updating it as time goes on. In the meantime, let me leave you with a couple pieces of parting advice:

Use a scale for everything. Accurate measurements are essential for consistency and success. I bought an inexpensive one on Amazon and I find myself using it for other recipes now, too. (Flour is tricky, friends!)
Set a schedule: I like to keep a timeline for my sourdough projects, which you will find here.
Allow your bread to cool completely before storing it. It would be a tragedy to spend two days baking a loaf of bread only to ruin it in the end by not storing properly.

That’s it for this post, friends! I hope you learned a lot about the sourdough process. As I mentioned above, I’ll be updating this post from time to time as I learn more.

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.