Lauren Williams

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Basic sourdough loaf

Completely winging it

2/23 Edited to

Baking a sourdough loaf can feel intimidating at first, especially if you decide to 'completely wing it' like many beginners. From my experience, the key is to understand that sourdough baking is part science, part art, and a lot of patience. Starting with a healthy and active sourdough starter is crucial. Feeding your starter regularly with equal parts water and flour ensures it remains vibrant and ready to leaven your dough. Using unbleached, high-quality flour also contributes to better flavor and texture. When mixing your dough, I found that using the stretch and fold technique helps develop gluten without kneading, which improved my loaf’s structure. Letting the dough undergo a long fermentation — sometimes overnight in the fridge — enhances the tangy flavor and crumb. Baking with steam, such as placing a tray of water in the oven or using a Dutch oven, creates a crusty exterior that’s characteristic of good sourdough. Even if you 'wing it,' paying attention to these steps gradually improves your results. Finally, don’t shy away from experimenting. Each batch teaches something new, from hydration levels to proofing times. Joining online forums tagged with #sourdoughloaf can also provide community support and inspiration. Remember, every sourdough baker started with a basic loaf; with practice, your confidence and skill will grow.

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