Sourdough baking is on the one hand very simple. On the other hand it's very difficult. Either way, it's very rewarding.
When learning, I was usually fascinated but often frustrated by the challenges and techniques presented by 3 simple ingredients - flour, water and salt.
In fact, there are two extra 'ingredients' - time and temperature. If you don't understand how all these work together then you are going to have a tough time making good sourdough.
Navigating this guide
Press the Index button at the top of the page to open the table of contents.
Who am I?
I am a very amateur baker. I became somewhat obsessed by sourdough and spent days and days researching, reading books and trying to get consistently good bakes. Information is extensive on the Internet but there's too much of it and much of it seems contradictory, conflicting or just downright confusing.
My goal with this guide is to try to present everything I wish I'd known before I started from start to finish. I hope it works!
I'm also the founder of CooklyBookly. My love of food and technology was what led me to start the platform as a way in which professionals and amateurs could teach other people.
Who's it for?
This guide is unashamedly in depth. If you are looking for a quick fix to sourdough baking, then this is not for you. If you are looking for a step by step tutorial and are prepared to take some time learning, then hopefully it's a useful way of getting started.
I have seen many 'quick sourdough' recipes as if it's something you can knock out in the same way you can with a yeasted loaf.
Is it worth all the detail?
I think so (or I wouldn't have attempted to put it together. If you add up all the failed bakes, research and head scratching, you will probably have been able to read this guide several times over.
How's it structured?
There is quite a lot of video content. I try to summarise the video in text for those who find the video's too long or want to come back to read up on specific parts.