Refresh Starter
12-24 hoursFeed starter at 1:5:5 ratio until peak; float test before mixing dough.
Field context
This workflow is part of 3 niche fields
Free step-by-step sourdough baking for home bakers. Plan sourdough baking with calculators and checklists covering refresh starter, mix and calculate hydration.
Feed starter at 1:5:5 ratio until peak; float test before mixing dough.
Weigh flour and water in grams; target 70-78% hydration for open crumb boule.
Perform coil folds every 30-45 min; shape when dough jiggles and passes poke test.
Preheat Dutch oven to 475°F; bake covered 20 min, uncovered until 205-210°F internal.
Typical hydration by bread style.
| Style | Hydration % | Handling |
|---|---|---|
| Sandwich | 65-68% | Moderate |
| Country boule | 72-76% | Moderate |
| Ciabatta | 78-82% | Advanced |
Record hydration, times, and crumb photos — patterns emerge after 5 bakes.
Rice flour prevents sticking without altering dough flavor.
Mix flour and water only, rest before salt — easier extensibility.