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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →San Francisco Sourdough (California Gold Rush era): Lactobacillus sanfranciscensis creates distinctive tang through locked-in microbiome
Pane di Altamura (Puglia, Italy): Local wheat varieties and ambient microbes create DOP-protected flavor profile
Rugbrød (Denmark): Multi-stage fermentation with rye flour develops characteristic sourness
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Acetic acid dominance
Cause: Excessive oxygen exposure during fermentation
Fix: Reduce headspace in container and ferment at cooler temperatures (18-22°C)
Lactic acid bacteria collapse
Cause: Prolonged refrigeration without feeding
Fix: Discard 80% and refresh with equal parts flour/water for 3 consecutive days