How to Shape Sourdough (Boule & Batard): Beginner Visual Guide
Shaping transforms fermented dough into a structured loaf capable of rising upward instead of spreading outward. It builds tension, aligns gluten, and redistributes internal gas for an even crumb. If you’re new, begin with the foundation: Sourdough Mastery: The Complete Beginner’s Guide If you’re unsure whether bulk was correct, review: Bulk Fermentation for Beginners 1. […]
The Sourdough Fermentation Triangle (Starter, Temperature, Time)
If your sourdough feels unpredictable — sometimes flat, sometimes gummy, sometimes perfect — you’re likely missing one key concept: the Fermentation Triangle. Sourdough fermentation is controlled by three interconnected variables: Change one, and the others must adjust. Ignore this balance, and your dough becomes inconsistent. This guide connects directly with the Sourdough Mastery Beginner Guide, […]
How to Fix Sticky Sourdough Dough (Too Wet to Shape?)
If your sourdough dough feels too wet to shape, sticks to your hands, or spreads into a puddle on the counter, you’re not alone. Sticky dough is one of the most common beginner challenges. The key is knowing whether your dough is normally tacky or structurally unstable. This guide will show you exactly why sourdough […]