Recipes & Guides
Step-by-step sourdough recipes, starter guides, and the baking science behind every loaf.
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
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
Bench Scraper vs. Dough Scraper: Small Tools, Big Difference
A bench scraper and a dough scraper cost less than a fancy coffee but will transform how you handle dough. Here is what each one does and why you need both.
Team Sourdough Joe · February 15, 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
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