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Sourdough Recipe Notes

Writer: Chef Liz Thompson
Chef Liz Thompson
Sep 6
3 min read

Updated: Sep 12

Here are the notes and thoughts passed around during our class So much is shared and learned from everyone that attends. It is not possible for one person to know ecerthing and the best part of the classes and meet-ups is the exchange of information.


Remember, it is just a guide. In time, you will learn how to  watch the dough and not the clock!


Sourdough Bread Schedule


1. Prepare the starter

  • Discard about half of the refrigerated starter.

  • Feed the remaining starter.

  • Leave at room temperature until active, bubbly, and approximately doubled.

  • This may take roughly 3–8 hours depending on starter strength and room temperature.

  • Do not feed it again just because a certain amount of time has passed. If it has doubled and is at or near its peak, it is ready to use.

  • It is your choice if you would like to keep feeding your starter; someties it may gtie it more of the "sour" taste but it will still work. However, make sure you use your starter when it is at its "peak" and has not "fallen"; if it falls, feed it again and then use

2. Mix the dough — about 20 minutes

  • Mix the flour and the water until the flour is partially incoporated; you wll still see some flour; et rest for 30 minutes.

  • Add the salt and the starter.

3. Stretch and folds — about 2 hours

  • Wait about 30 minutes after mixing.

  • Perform one set of stretch and folds.

  • Repeat every 30 minutes for a total of 3–4 sets.

  • Handle the dough gently; you are building strength rather than kneading or punching it down.

4. Bulk fermentation

  • After the stretch-and-fold period, leave the dough covered at room temperature to continue bulk fermentation, approximately 5 hours, but I would not make 5 hours the rule, especially at high altitude.

  • Watch the dough rather than the clock. Look for noticeable expansion, bubbles along the sides/top, a slightly domed surface, and a dough that feels aerated and lively.

  • You generally do not need the dough to double before shaping.

I PREFER COLD FERMENTATION AS IT SLOWS THE FERMENTATION DOWN, ADDS MORE STRUCTURE TO THE BREAD AND ADDS MORE FLAVOR.


5. Divide and shape

  • Turn the fermented dough gently onto the work surface.

  • If your recipe makes two loaves, divide the dough into two portions now.

  • Do not punch it down.

  • Gently pre-shape each portion.

  • Allow about 20–30 minutes for a bench rest.

  • Perform the final shaping, creating surface tension without squeezing out all the gas.

  • Place each loaf seam-side up in its own floured banneton.

6. Cold ferment — about 12 - 24 hours

  • Cover the bannetons and refrigerate.

  • Leave the shaped loaves in the refrigerator overnight, approximately 8–12 hours.

7. Preheat

  • Put the Dutch oven into the oven while the oven is still cold.

  • Preheat the oven and Dutch oven together to 500°F.

  • Give the Dutch oven enough time to become thoroughly heated to the same temperature eas the oven. THIS IS IMPORTANT! If the dutch oven is not hot enough initially, you willnot get a crusty bread.

8. Score and bake

  • Take one loaf directly from the refrigerator when you are ready to bake it.

  • Turn it onto parchment paper.

  • Score the cold loaf.

  • Carefully lower the loaf ON the parchment paper into the hot Dutch oven.

  • Bake 20 minutes at 500 degrees then lower to 450 degrees , take the cover off and bake for an additional for + 14 minutes.



“Lose the Fear, Bake the Cake”

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