Recipes & Guides
Step-by-step sourdough recipes, starter guides, and the baking science behind every loaf.
The Complete Guide to Overnight Cold Retarding Your Sourdough
Cold retarding is not just a scheduling hack — it fundamentally changes your bread's flavor, crust, and scoring potential. Here is everything you need to know to do it right.
Team Sourdough Joe · October 4, 2026
A Starter Feeding Schedule That Actually Fits Your Life
Twice a day, every day, forever? No thanks. Here's how to build a feeding schedule around your actual routine — whether you bake daily or once a month.
Team Sourdough Joe · September 22, 2026
Your First Rye Sourdough Loaf Without the Frustration
Rye flour is sticky, temperamental, and plays by different rules than wheat. Here's how to bake a gorgeous rye sourdough on your first try — no brick-shaped disasters required.
Team Sourdough Joe · September 18, 2026
The Overnight Fridge Trick That Makes Every Sourdough Loaf Better
Putting your shaped dough in the fridge overnight is not just convenient — it develops deeper flavor, makes scoring easier, and fits baking into a busy life.
Team Sourdough Joe · September 11, 2026
The Science Behind Sourdough Flavor
Why does sourdough taste the way it does? A deep dive into the microbiology, chemistry, and fermentation science that creates the complex flavors in every loaf.
Team Sourdough Joe · August 30, 2026
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