"With this guide I was finally able to bake a great loaf of sourdough! Thank you Carlo so much for the detailed recipe, it's definitely a keeper!"
01 Use a strong starter
02 Be aware that temperature affects the rising time
03 Use the right flour
04 Be patience. Don't rush through things
05 Knead the dough correctly
06 Practice makes the master.
To ensure a good lift and a beautiful outer crust, you’ll want to start refreshing your starter at least 1-2 days ahead. I normally feed my starter 3 times before baking.
The temperature affects the rising time of the dough. If it's cold it will take more time, if it's hot it will take less.
Use only organic bread flour. Otherwise the flour might have traces of chemicals that kill sourdough bacteria.
Baking sourdough requires some patience. But that's also the beautiful side of it.
Kneading and shaping the loaf correctly is the key to success. Take your time to learn how to do it properly. It's easier than it sounds!
Make the recipe linked in this story, using the same ingredients, until you get the perfect loaf. You'll see that the bread will get better time after time.