Recipes & Guides
Step-by-step sourdough recipes, starter guides, and the baking science behind every loaf.
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
Autolyse: Why 30 Minutes of Waiting Improves Your Bread
Autolyse is one of the simplest steps you can add to your bread baking routine, and it rewards you with better texture, easier handling, and more developed flavor. Here is how and why it works.
Team Sourdough Joe · February 6, 2026
Scoring Bread: Technique, Patterns, and Tools
Scoring is where function meets artistry. Learn why we score bread, how to hold a lame, the most popular scoring patterns, and how to get those dramatic ears and blooms.
Team Sourdough Joe · January 29, 2026
Windowpane Test and Poke Test: How to Know When Your Dough Is Ready
Tired of guessing whether your dough is properly developed or proofed? The windowpane test and poke test are the two most reliable hands-on checks every baker should master.
Team Sourdough Joe · January 24, 2026
Sticky Dough Everywhere: Understanding and Mastering Hydration
Your dough is sticking to everything, your hands, the counter, your self-esteem. Here’s why high hydration dough behaves the way it does and how to work with it instead of fighting it.
Team Sourdough Joe · January 22, 2026
Crumb Too Dense: Causes and Tips for an Open Crumb Structure
If your sourdough crumb looks more like a doorstop than the airy, hole-filled slices you see everywhere, this guide breaks down exactly what causes density and how to open things up.
Team Sourdough Joe · January 13, 2026
Understanding Baker's Percentages and Hydration
Baker's percentages are the universal language of bread baking. Learn what hydration means, how to calculate it, and why it's the key to consistent results.
Team Sourdough Joe · December 8, 2025
Sourdough Shaping for Beginners: Boule, Batard & Beyond
Master the two essential sourdough shapes — boule and batard — with this beginner-friendly guide. Clear technique breakdowns with troubleshooting tips.
Team Sourdough Joe · November 28, 2025
Whole Wheat Sourdough Bread: Moist Instead of Dry
Whole wheat sourdough doesn't have to be dense, dry, or boring. Learn the techniques that produce a moist, open crumb with all the nutty flavor of whole grain.
Team Sourdough Joe · November 22, 2025
Sourdough Hydration Explained: What the Numbers Actually Mean
Confused by hydration percentages? This plain-English guide explains what sourdough hydration means, how it affects your bread, and what level is right for you.
Team Sourdough Joe · November 20, 2025