Feed and Assess Starter
20 minutesCheck starter rise, aroma, and activity; calculate feeding ratio for bake day.
Field context
This workflow is part of 2 niche fields
Complete guide for sourdough bread basics — step-by-step workflow, tools, checklist, and expert tips to get started.
Check starter rise, aroma, and activity; calculate feeding ratio for bake day.
Scale flour, water, salt, and levain using baker's percentages for consistent crumb.
Monitor dough temperature; adjust proofing time based on ambient temp.
Pre-shape, bench rest 20 min, final shape into banneton.
Preheat Dutch oven to 500°F; bake covered 20 min then uncovered until 208°F internal.
Calculate starter feed ratios for peak activity at mix time.
Set target hydration for desired crumb structure.
Scale recipe ingredients by total flour weight.
Adjust bulk and final proof duration to dough temp.
Determine scoring depth for oven spring control.
Key benchmarks for sourdough bread basics.
| Style | Hydration % | Handling |
|---|---|---|
| Sandwich loaf | 65-68% | Easy |
| Country boule | 72-78% | Moderate |
| Ciabatta | 80%+ | Advanced |
Volume measurements fail in bread baking — grams give repeatable results every batch.
Proofing time varies with kitchen temperature — use visual cues over fixed timers.
Without steam, crust sets too fast and limits oven spring.
25 lb bags cut per-loaf flour cost 40% vs small retail bags.