Recipes & Guides
Step-by-step sourdough recipes, starter guides, and the baking science behind every loaf.
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
Sourdough Glossary: 20 Terms Every Beginner Should Know
From autolyse to windowpane, these are the sourdough terms you will encounter everywhere. A quick-reference glossary so you never feel lost reading a recipe again.
Team Sourdough Joe · March 21, 2026
Going on Vacation? How to Keep Your Starter Alive
Leaving town for a few days or a few weeks? Your sourdough starter will be fine with the right preparation. Here is every method for keeping it alive while you travel.
Team Sourdough Joe · March 16, 2026
Sourdough Sandwich Bread: Soft Enough for PB&J
Not all sourdough has to be crusty and artisan. This soft, sliceable sourdough sandwich bread is perfect for school lunches and everyday sandwiches.
Team Sourdough Joe · March 10, 2026
Banneton Guide: Material, Size, and Care
A banneton supports and shapes your sourdough during proofing. Here is everything you need to know about choosing the right one, preparing it, and keeping it in good condition.
Team Sourdough Joe · March 3, 2026
Kitchen Scale and Thermometer: Why Grams and Degrees Matter
A kitchen scale and an instant-read thermometer are the two most important tools for consistent sourdough. Here is why measuring by weight and monitoring temperature changes everything.
Team Sourdough Joe · February 17, 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
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
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