Recipes & Guides
Step-by-step sourdough recipes, starter guides, and the baking science behind every loaf.
Baking Sourdough in a Regular Oven (No Fancy Equipment)
No Dutch oven? No baking stone? No problem. Here is how to bake excellent sourdough with nothing more than a standard sheet pan and a regular home oven.
Team Sourdough Joe · May 17, 2026
Why Your Sourdough Crust Is Too Thick (and How to Fix It)
A thick, jaw-breaking crust ruins an otherwise perfect loaf. Here are the most common causes and exactly what to change in your process.
Team Sourdough Joe · May 12, 2026
How to Convert Any Bread Recipe to Sourdough
That favorite bread recipe from your grandmother or a cookbook? You can convert it to sourdough. Here is the simple math and method to make it work every time.
Team Sourdough Joe · May 5, 2026
Advanced Sourdough Shaping: Coil Folds, Lamination, and Stitch Method
Ready to move beyond basic stretch and fold? These three advanced dough handling techniques build stronger gluten, incorporate mix-ins cleanly, and give you more control.
Team Sourdough Joe · April 17, 2026
Reading Your Crumb: What the Inside of Your Bread Is Telling You
Your bread's crumb is a diagnostic report on every decision you made during the bake. Learn to read it and you will know exactly what to adjust next time.
Team Sourdough Joe · April 14, 2026
Stretch and Fold: The Simple Technique That Builds Better Bread
Stretch and fold is the most common dough manipulation in sourdough baking. Here is exactly how to do it, when to stop, and why it works better than kneading.
Team Sourdough Joe · April 12, 2026
7 Tips for Better Oven Spring in Sourdough Bread
Oven spring is the dramatic rise your bread gets in the first minutes of baking. If yours is underwhelming, these seven adjustments can make a significant difference.
Team Sourdough Joe · April 10, 2026
Flour Types for Sourdough: Bread Flour, AP, Whole Wheat, and Beyond
The flour you choose changes everything about your bread. Here is a practical comparison of common flour types and how each one affects hydration, flavor, and crumb.
Team Sourdough Joe · April 7, 2026
Sourdough Hydration Experiments: What I Learned Baking at 60%, 70%, 80%, and 90%
I baked the same recipe at four different hydration levels to show exactly how water changes your bread. Here are the results with photos, tasting notes, and practical recommendations.
Team Sourdough Joe · April 3, 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