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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Sourdough is a mixture of flour and water inhabited by a symbiosis of Lactic acid bacteria and yeasts. It is used in baking to leaven and acidify bread.
San Francisco Sourdough (United States): Creates distinct tangy flavor from local Lactobacillus sanfranciscensis
German Roggenbrot (Germany): Long fermentation develops deep rye flavors
Finnish Ruisleipä (Finland): Traditional 100% rye sourdough with dense texture
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Excessive acetic acid production
Cause: Too frequent feedings at warm temperatures
Fix: Reduce feeding frequency and maintain at 18-20°C
Weak fermentation
Cause: Lack of microbial diversity
Fix: Introduce new flour types or small amount of whole fruit