Recipes & Guides
Step-by-step sourdough recipes, starter guides, and the baking science behind every loaf.
Five Ways to Make Sourdough More Flavorful
If your sourdough bread tastes bland or one-dimensional, these five simple changes will unlock deeper, more complex flavors in every loaf.
Team Sourdough Joe · August 16, 2026
What Is a Levain and Why Do Some Recipes Want You to Build One?
You've got a healthy starter, so why do some recipes ask you to build a separate levain? Here's the difference, why it matters for flavor and timing, and how to build one that peaks at exactly the right moment.
Team Sourdough Joe · August 2, 2026
How to Make Sourdough Bread Less Sour
Love sourdough but want a milder flavor? These simple adjustments to your process will give you a sweeter, less tangy loaf without sacrificing texture.
Team Sourdough Joe · July 31, 2026
Why Your Sourdough Smells Like Nail Polish Remover
That sharp, acetone-like smell from your starter is alarming but not dangerous. Here is what causes it and exactly how to fix it.
Team Sourdough Joe · July 10, 2026
How to Make Sourdough Starter More Active
Is your starter sluggish, slow to rise, or barely doubling? Here are proven strategies to boost its activity and get it reliably peaking on schedule.
Team Sourdough Joe · June 30, 2026
Your Sourdough Starter Feeding Schedule Doesn't Have to Be Complicated
You don't need to set alarms or follow rigid 12-hour intervals. Here's a relaxed, practical approach to feeding your starter that actually fits into a normal life.
Team Sourdough Joe · June 14, 2026
Sourdough in Hot Weather: Summer Baking Tips
When your kitchen hits 85°F, sourdough goes into overdrive. Here is how to slow things down and still bake great bread when the temperature climbs.
Team Sourdough Joe · May 8, 2026
The Science of Sourdough Fermentation: What Is Actually Happening in Your Dough
Understanding the biology and chemistry behind sourdough fermentation helps you make better decisions at every stage. Here is what wild yeast and bacteria are doing in your dough.
Team Sourdough Joe · March 24, 2026
Cold Retard Overnight: More Flavor, Less Effort
Cold retarding your sourdough in the fridge overnight gives you deeper flavor, better scoring, and a schedule that fits your life. Here is exactly how to do it.
Team Sourdough Joe · February 11, 2026
Bulk Fermentation: Why Temperature Changes Everything
Your bulk fermentation timeline is not set in stone. Temperature is the hidden variable that controls how fast your dough ferments, how sour it gets, and whether your bread turns out great or disappointing.
Team Sourdough Joe · February 5, 2026