12 Tips for Perfect Sourdough (Beginner Friendly)

Making sourdough at home can feel a little intimidating at first, but it’s one of the most rewarding kitchen skills you’ll ever learn. With just flour, water, salt, and a little patience, you can bake loaves that are full of flavour, character, and that signature crackly crust. Whether you’re baking your first loaf or trying to get more consistent results, these 12 beginner-friendly tips will help you build confidence and set you up for sourdough success.

1. Keep your starter happy

Feed it regularly with equal parts flour and water. It’s ready when it doubles in size and smells fruity or yeasty.

2. Use the right flour

Start with strong bread flour — it has more protein and helps your bread rise better. You can mix in a little whole wheat for flavour.

3. Mix and rest (autolyse)

Combine flour and water first, then rest for 30–60 minutes before adding starter and salt. This helps the dough become smoother and easier to handle.

4. Be patient — sourdough takes time

Sourdough isn’t about the clock, it’s about watching the dough. When it looks puffy and has grown by about half, it’s ready for the next step.

5. Stretch and fold, don’t knead

Every 30–45 minutes during the first few hours, gently stretch and fold the dough. This builds strength without overworking it.

6. Keep it warm

Sourdough loves warmth. Try to keep your dough around 24–26°C while it ferments. A warm spot in your kitchen or inside the oven (light on, door closed) works well.

7. Don’t overdo it

If your dough gets too bubbly or collapses, it’s over-proofed. Next time, shorten the rising time a little.

8. Shape gently

Be gentle when shaping — you want to keep those air bubbles inside! A smooth, tight surface helps your loaf rise evenly.

9. Chill before baking

Let your shaped dough rest in the fridge overnight. This makes it easier to score and gives your bread a deeper flavour.

10. Score with confidence

Use a sharp blade or knife and make one firm slash across the top. This helps the loaf open up beautifully in the oven.

11. Use steam

Bake in a Dutch oven or with a tray of hot water to create steam. It helps the bread rise high and gives it a crispy crust.

12. Let it cool

Wait at least 1 hour before slicing. It’s hard, but the inside is still finishing as it cools — patience pays off!

 

If you’re excited to start baking, our Sourdough Mate Kits are designed to help you succeed from day one. Each kit includes organic Aussie bread flour and all the essential tools you need to create beautiful sourdough at home — no confusion, no complicated steps. Made in Melbourne and loved by beginners across Australia, Sourdough Mate gives you the confidence (and ingredients) to bake your best loaf yet.