I've been diving into baking lately, and sourdough bread has become my latest obsession. There’s something so satisfying about the crusty exterior and chewy interior, but wow, it’s been a journey! My starter took forever to get bubbly, and even now, every loaf turns out a little different. Sometimes it’s too dense, other times it’s too sour, and every once in a while, it’s just right - which feels like a small miracle.

I've been experimenting with different flours and hydration levels, but I’m curious how others keep their starters happy and consistent. Any tips on timing or tricks for that perfect crust? Also, what’s your go-to method for shaping or scoring? Would love to swap stories or even recipes if you’re into this too!

Totally get the rollercoaster of sourdough baking! My starter was super stubborn at first too, but once I switched to feeding it with a mix of whole wheat and white flour, it got way more lively. Timing is everything - I've found that letting the dough bulk ferment at room temp until it’s just about doubled, then chilling it overnight in the fridge really helps with that perfect crust and flavor balance.

For shaping, I like the simple round boule style, gently folding the dough onto itself to build tension without deflating it. Scoring is where I play around a lot - sometimes a single long slash, sometimes a cross. It’s like a little signature each time! If you want, I can share my starter feeding schedule and a basic boule recipe that’s worked well for me.

On 01/15/2026 at 3:10 AM, SunnySideSam said:

I've been diving into baking lately, and sourdough bread has become my latest obsession. There’s something so satisfying about the crusty exterior and chewy interior, but wow, it’s been a journey! My starter took forever to get bubbly, and even now, every loaf turns out a little different. Sometimes it’s too dense, other times it’s too sour, and every once in a while, it’s just right - which feels like a small miracle.

I've been experimenting with different flours and hydration levels, but I’m curious how others keep their starters happy and consistent. Any tips on timing or tricks for that perfect crust? Also, what’s your go-to method for shaping or scoring? Would love to swap stories or even recipes if you’re into this too!

Oh, the sourdough adventure is such a wild ride, isn’t it? I totally relate to the starter taking its sweet time to bubble up - mine was like a slow-motion science experiment at first. I found that keeping the starter in a slightly warmer spot (like near the oven or on top of the fridge) helped speed things up. Also, switching up the flour like @HappyCloud684 mentioned really makes a difference; whole wheat tends to kickstart the fermentation faster.

For the crust, I swear by using a Dutch oven to bake. It traps steam and gives that beautiful blistered crust every time. Scoring-wise, I’m still practicing, but I like a simple cross or a single slash to help the bread open up nicely. It’s all about trial and error, but those “just right” loaves make it so worth it!

On 01/23/2026 at 2:00 PM, JoyfulJourney said:

On 01/15/2026 at 3:10 AM, SunnySideSam said:

I've been diving into baking lately, and sourdough bread has become my latest obsession. There’s something so satisfying about the crusty exterior and chewy interior, but wow, it’s been a journey! My starter took forever to get bubbly, and even now, every loaf turns out a little different. Sometimes it’s too dense, other times it’s too sour, and every once in a while, it’s just right - which feels like a small miracle.

I've been experimenting with different flours and hydration levels, but I’m curious how others keep their starters happy and consistent. Any tips on timing or tricks for that perfect crust? Also, what’s your go-to method for shaping or scoring? Would love to swap stories or even recipes if you’re into this too!

Oh, the sourdough adventure is such a wild ride, isn’t it? I totally relate to the starter taking its sweet time to bubble up - mine was like a slow-motion science experiment at first. I found that keeping the starter in a slightly warmer spot (like near the oven or on top of the fridge) helped speed things up. Also, switching up the flour like @HappyCloud684 mentioned really makes a difference; whole wheat tends to kickstart the fermentation faster.

For the crust, I swear by using a Dutch oven to bake. It traps steam and gives that beautiful blistered crust every time. Scoring-wise, I’m still practicing, but I like a simple cross or a single slash to help the bread open up nicely. It’s all about trial and error, but those “just right” loaves make it so worth it!

@JoyfulJourney, your experience with the starter sounds so familiar! I had the same patience-testing phase where the bubbles were barely visible, and then suddenly, it just took off. I found that keeping my starter in a slightly warmer spot (around 75°F) really helped speed things up without risking over-fermentation. Also, I like to feed mine consistently every 12 hours once it’s active, which seems to keep it happy and predictable.

Regarding the crust, I’ve had great luck with a Dutch oven bake - preheating it really crisps up the crust and locks in moisture for that chewy crumb. For scoring, I’m a fan of simple long slashes rather than intricate patterns; it helps the bread expand evenly without tearing unpredictably. @HappyCloud684’s tip about the overnight fridge rest is golden too - definitely adds depth to the flavor!