The Simple Sourdough — Page 4

Two bowls side by side showing shaggy dough before autolyse and smooth dough after autolyse

What Is Autolyse and Is It Worth It for Beginners?

What is autolyse and do you actually need it for sourdough? A plain-English explanation of the rest step and when it's worth bothering for beginners.

Jun 29, 2026 · 5 min read

Hands stretching and folding a bowl of high-hydration sourdough dough on a light wooden counter

ExplainerSourdough Fundamentals

Stretch and Folds vs. Kneading: What Beginners Should Know

Confused about stretch and folds vs. kneading sourdough? Learn what each does, why you don't have to knead, and how to build gluten with minimal effort.

Jun 29, 2026 · 9 min read

Shaped sourdough dough in a banneton going into the fridge beside a finished golden baked boule

ExplainerSourdough Fundamentals

What Is Cold Retard (Fridge Proofing) and Should Beginners Use It?

Cold retard means proofing sourdough in the fridge. Learn what it does for flavor, crust, and timing—and whether beginners should try it.

Jun 29, 2026 · 8 min read

Sourdough dough in a proofing basket next to an open planner and clock on a bright kitchen counter

Beginner GuideSourdough Fundamentals

Building a Sourdough Timing Schedule That Fits Your Day

Learn how to plan a sourdough schedule around your real life. A beginner-friendly framework for building your own timeline from each baking stage.

Jun 29, 2026 · 12 min read

Two bowls of sourdough dough side by side, one barely risen at cool temperature and one tall and bubbly at warm temperature

ExplainerSourdough Fundamentals

How Temperature Affects Your Sourdough Timing

Confused why your sourdough rises faster some days? Learn how room temperature speeds up or slows fermentation, plus simple timing adjustments for any kitchen.

Jun 29, 2026 · 9 min read

Two glass containers side by side showing sourdough at the start versus end of bulk fermentation

ComparisonSourdough Fundamentals

Proofing vs. Bulk Fermentation: What's the Difference?

Confused by proofing vs. bulk fermentation? Learn what each stage does, how to tell them apart, and how to nail the timing for an open, airy sourdough loaf.

Jun 29, 2026 · 8 min read

Sourdough dough shown before and after bulk fermentation in two glass bowls, the second visibly risen and airy

ExplainerSourdough Fundamentals

What Is Bulk Fermentation and Why Does It Matter Most?

Bulk fermentation is the make-or-break stage in sourdough. Learn what it does to your dough, how to know when it's done, and how to avoid dense, gummy loaves.

Jun 29, 2026 · 11 min read

Annotated sourdough recipe card with flour labeled 100 percent and each ingredient's baker's percentage

ExplainerSourdough Fundamentals

Baker's Percentages Explained for Sourdough Beginners

Learn how baker's percentages work, why flour is always 100%, and how to read and scale any sourdough recipe with simple math anyone can do.

Jun 29, 2026 · 10 min read

Side-by-side comparison of 65 percent and 75 percent hydration sourdough dough showing texture differences

ExplainerSourdough Fundamentals

What Is Hydration in Sourdough? Percentages Made Simple

Confused by sourdough hydration percentages? Learn what hydration really means in plain English, how to calculate it, and the best level for beginners.

Jun 29, 2026 · 11 min read

Side-by-side comparison of a dense gummy sourdough crumb next to an open airy crumb

ListSourdough Troubleshooting

10 Most Common Beginner Sourdough Mistakes (and Quick Fixes)

Dense, flat, or gummy loaf? Here are the 10 most common beginner sourdough mistakes and the quick fixes that finally give you an open, airy crumb.

Jun 29, 2026 · 12 min read

Split photo comparing a slack, sticky sourdough dough on the left with a smooth, elastic dough ball on the right, both on a floured wooden counter.

TroubleshootingSourdough Troubleshooting

Why Won't My Dough Come Together or Stay Together?

Sourdough dough slack, sticky, or tearing? Learn why it won't come together and the simple gluten and hydration fixes that finally make it smooth.

Jun 29, 2026 · 12 min read

Three sourdough loaf cross-sections showing balanced, tunneling, and tight crumb side by side

TroubleshootingSourdough Troubleshooting

My Sourdough Has Big Holes or No Holes: What Went Wrong?

Giant tunnels or a tight, gummy crumb? Learn exactly why your sourdough holes are uneven and how to fix open vs. closed crumb for beginners.

Jun 29, 2026 · 12 min read