Sourdough FAQ: Everything You Need to Know (Wheat-Based & Gluten-Free)
Which kit is right for you?
Not sure which to choose?
What makes Sourdough Mate better than competitors?
Sourdough Mate stands out because we give you more than just a box of ingredients — we give you the complete sourdough experience. Unlike many competitors who sell only flours or starter without support, our kits combine premium quality, thoughtful curation, and expert guidance so you can bake with confidence from day one.
Here’s how we’re different:
🌼 DIETARY‑FOCUSED OPTIONS — We offer gluten‑free, Coeliac‑safe, FODMAP‑friendly, low GI, gut‑friendly, and plant‑based kits. Many other sourdough kits are wheat‑only and leave out people with dietary restrictions.
🌼 RELIABLE SOURDOUGH STARTER — Our kits come with an active dried starter that’s easy to revive and designed for reliable, consistent results. We guarantee your starter will activate, and if it doesn’t, we’ll replace it. Unlike many competitors who leave you sourcing your own starter or provide weak, unpredictable cultures, ours ensures your sourdough is ready to rise and thrive every time.
🌼 PREMIUM TOOLS & INGREDIENTS— Each kit comes with carefully selected, sourdough-specific tools. Our gluten-free kits include high-quality, Coeliac Australia-approved ingredients, while our wheat-based kits use 100% Australian certified organic flours.
🌼 BEGINNER-FRIENDLY TUTORIALS + VIDEO GUIDES — We walk you through every step with clear instructions and visuals. Competitors often assume you already know sourdough basics, leaving beginners to figure it out alone.
🌼 PERSONAL ONE-ON-ONE SUPPORT — Anh, our founder, and the team are available to guide you via our real time chat — something most competitors don’t offer at all. Real help makes a real difference when you’re learning.
🌼 CURATED FOR SUCCESS — With Sourdough Mate you’re not guessing ratios, tools, or timing — everything is curated to work well together, saving you time, frustration, and wasted ingredients.
In short, Sourdough Mate is more than a kit — it’s a guided sourdough journey that delivers consistently great results, personalised help, and options for every baker.
Do I need any baking experience to use a Sourdough Mate kit?
Not at all. Our kits are designed specifically for beginners. Everything you need is included, and our step-by-step Masterclass (free, online) walks you through the entire process from activating your starter to pulling your first loaf from the oven. If you can follow a recipe, you can make sourdough.
What's the difference between the gluten-free and wheat-based kits?
The main difference is in the starter and flour:
- Wheat-based kits use an organic rye sourdough starter and strong organic bread flour, ideal for those without gluten intolerances. They are also 100% plant-based. Compare wheat kits here.
- Gluten-free kits use a dedicated GF sourdough starter with 100% gluten-free bread flour, which is FODMAP-friendly, plant-based, and endorsed by Coeliac Australia. Compare gluten-free kits here.
The baking process differs slightly—gluten-free sourdough is simpler to learn because it doesn’t require gluten development, making it easier for beginners to handle and bake successfully.
What’s included in all Sourdough Mate kits?
Every Sourdough Mate kit is carefully crafted to meet the needs of each baker. Whether you choose a wheat-based or gluten-free kit, you’ll receive premium tools, beginner-friendly tutorials, and personal one-on-one support every step of the way. Each kit also includes our active dried starter, the essential ingredient for sourdough success, giving you everything you need to bake beautiful, confident loaves at home.
Are Sourdough Mate kits suitable for gluten-free, FODMAP-friendly, or plant-based diets?
Yes! All Sourdough Mate kits are thoughtfully designed to cater to a variety of dietary requirements. Our gluten-free kits are safe for Coeliacs, low GI, plant-based, FODMAP-friendly, and gut-friendly, with 15% prebiotic fibre and low sodium. Our wheat-based kits use 100% organic ingredients, are plant-based, and suitable for most dietary preferences.
Every kit comes with a dedicated starter, high-quality flours, and premium tools, making it easy to bake delicious, dietary-friendly sourdough bread at home.
How long do the dried starter flakes last in Sourdough Mate kits?
When unopened and stored in a cool, dry place away from heat and moisture, our starter flakes have a guaranteed shelf life of up to 12 months. Once opened, we recommend using them within a few months for best results. You can also transfer them to an airtight container and store them in the fridge or freezer to help extend freshness. See our replacement guarantee to learn more.
Once rehydrated and fed, the starter can be maintained indefinitely with regular feeding.
How many loaves can I bake with one Sourdough Mate kit?
The number of loaves depends on the kit you choose. All Deluxe Kits come with 3 kg of bread flour, allowing you to bake up to 6 loaves, and include extra tools like a silicone bread sling for safe handling and bread bags for storage. Kits with 2 kg of bread flour enable you to bake up to 4 loaves.
Do you offer a starter replacement guarantee?
Yes — absolutely! We offer a starter replacement guarantee, provided a few reasonable conditions are met. You can read the full details of our replacement guarantee here.
What is a sourdough starter?
A sourdough starter is a natural fermented mixture of flour and water that contains wild yeast and beneficial bacteria. It acts as the leavening agent in sourdough bread, allowing it to rise without commercial yeast.
When fed regularly, the starter becomes active and bubbly, developing the flavour, texture, and structure that make sourdough unique. It’s essentially a living culture that you maintain and use to bake bread over time.
What is the difference between active starter and discard?
Active starter is starter that has been recently fed and is at (or near) its peak activity—bubbly, doubled in size, and ready to leaven bread. Discard is the portion removed before feeding, which may be deflated and more sour.
Active starter is used for making bread that rises from wild yeast, while discard is perfect for recipes that don’t rely on wild yeast alone—these often use baking soda or powder alongside the discard for leavening.
How long does it take to make sourdough from scratch?
Sourdough is a slow process by design, but most of that time is hands-off. Once your starter is active and ready, a typical loaf takes around 24–48 hours from mixing to baking — but your active involvement is only a couple of hours spread across that time. The long fermentation is what makes sourdough taste so good and be so digestible.
Can I bake sourdough without a Dutch oven?
Yes, though a Dutch oven gives the best results. The enclosed space traps steam in the early stages of baking, which allows the bread to rise properly and creates that crisp, crackly crust. If you don't have one, you can bake on a preheated baking stone or tray with a separate tray of water in the oven for steam. That said, if you're serious about sourdough, a Dutch oven is one of the best investments you can make
What's the best oven temperature for baking sourdough?
For wheat-based sourdough, we recommend starting at 240–250°C (fan-forced) with the lid on for the first 20 minutes, then removing the lid and reducing to 220°C for the remaining 20–25 minutes. For gluten-free sourdough, a slightly lower temperature is often better — around 200–220°C — as GF loaves can brown quickly on the outside while still being underbaked inside.
How do I store sourdough bread to keep it fresher for longer?
To keep your sourdough bread fresh, store it in a cotton bread bag, or simply wrap it in a clean tea towel. This allows the bread to breathe, preventing excess moisture buildup while protecting the crust.
It's best to store your bread in a cool, dry place, like a bread box or on the kitchen counter — away from direct sunlight.
Avoid storing sourdough bread in the fridge, as this accelerates the staling process and dries the bread out.
For longer-term storage, you can slice the bread and freeze it. Simply toast or reheat slices as needed.
How do I know if my sourdough starter is active?
A healthy, active sourdough starter is bubbly, fragrant, and has doubled (sometimes tripled) in size within 4–8 hours of feeding at typical room temperature (around 20–25°C). It should smell pleasantly sour and yeasty—like beer or yoghurt—and have plenty of bubbles throughout.
A quick check is the “float test”: drop a small spoonful of starter into water—if it floats, it’s likely ready to bake with. However, the most reliable indicator is seeing your starter double in size. As you bake more, you’ll learn how your starter behaves in your environment, helping you achieve consistently successful sourdough loaves.
If you’re ever unsure, just send us a photo of your starter via our website chat, and we’ll be glad to help.
How do I activate my starter flakes?
Your Sourdough Mate starter comes in dried flake form, making it easy to store and ship without compromising quality.
To bring it to life, simply scan the QR code on the packet and follow the step-by-step instructions. Within 24–72 hours, you’ll begin to see bubbles forming—a clear sign that your wild yeast and beneficial bacteria are waking up and becoming active.
Or click the links here for step-by-step instructions to activate your Sourdough Mate starters: Wheat-Based Starter (whole-rye) and Gluten-Free.
My starter flakes were fed 24 hours ago but show no activity—what should I do?
Common Issues/Mistakes:
Room Temperature
Cold environments slow down starter activity. Keep it somewhere warm (ideally around 24–28°C) to help it thrive. Try the following if you have a cold kitchen:
- Leaving it in the oven with the light on
- Placing a bowl of hot water nearby
- Using a seedling heat mat inside a box
Flour Used
For wheat-based starters, use fresh, high-quality bread flour, preferably stone-ground. Stone-ground flours retain more flavour and nutrients, helping your starter thrive and giving your sourdough a richer, more complex taste.
For gluten-free starters, we recommend using GF White Bread Flour for the best results. Other gluten-free flours, like brown rice, won’t give the same rise and can become sour more quickly, making it harder to maintain an active, healthy starter.
In both wheat-based and gluten-free starters, avoid supermarket plain flour, which often lacks the strength and nutrients needed for reliable sourdough baking. Using high-quality, bread-specific flours ensures a healthy, active starter and better rise in your loaves.
You have missed the rise
An active starter will often rise (peak) and then fall back down with bubbles disappearing. If your starter smells sour but has no visible bubbles, it’s possible that you simply missed the rise. Feed it again with equal parts flour/water (30g) and monitor closely after 2-3 hours.
How do I know when my starter is ready to use?
A healthy, active starter will double—and sometimes even triple—in size within 4–8 hours of feeding. It should smell pleasantly sour and yeasty, reminiscent of beer or yoghurt, and be full of bubbles throughout.
A quick way to check readiness is the “float test”: drop a small spoonful of starter into water to see if it floats. While useful, it’s not always 100% reliable. The doubling-in-size test is the most dependable way to know your starter is ready.
With every bake, you’ll get to know how your starter behaves in your environment and learn to predict its growth and activity.
How often should I feed my starter?
If your starter lives on your kitchen bench at room temperature, it needs feeding once or twice a day depending on the temperature of your home. In warmer Australian summers, you may need to feed it twice daily. If you bake infrequently, store your starter in the fridge and feed it once a week. Always bring it back to room temperature and feed it once or twice before baking to make sure it's active.
How do I best store my sourdough starter once it is active?
Sourdough starter can be stored at room temperature for frequent baking or in the refrigerator for less frequent use.
- Room temperature: Feed your starter once or twice daily to keep it active and bubbly. This is ideal if you bake often.
- Refrigeration: Store your starter in a sealed jar (air-tight) in the fridge and feed it once a week (wheat-based) or up to 2 weeks (gluten-free). Before baking, bring it back to room temperature and feed it once or twice until bubbly before use.
Proper storage helps maintain a healthy, active starter, ensures consistent fermentation, and prevents it from becoming overly sour or weak.
How do I prepare my sourdough starter after storing it in the fridge?
If your sourdough starter has been stored in the fridge, it will need a few feeds at room temperature to become active and ready for baking again.
Start by removing the starter from the fridge and letting it sit at room temperature for 30–60 minutes. You may notice a sour smell or a layer of liquid (known as hooch) on top — this is completely normal. You can either pour the liquid off or stir it back in.
Next, discard most of the starter, leaving around 20–30g. Feed it with equal parts flour and water (for example, 25g starter, 25g flour, and 25g water). Leave it at room temperature, ideally between 20–24°C.
Repeat this feeding process every 12–24 hours for 2–3 feeds. Your starter is ready to use when it consistently doubles in size within 4–6 hours, looks bubbly and airy, and has a pleasant, slightly tangy aroma.
Avoid using your starter straight from the fridge or after just one weak feed, as this can lead to dense loaves and poor rise.
If your starter has been in the fridge for more than a week, allow at least 2–3 feeds to fully revive it. If it has been stored for several weeks or longer, it may need a few extra feeds to regain full strength.
What is the difference between a levain (starter-build) and a starter?
Your starter is your ongoing culture of wild yeast and bacteria that you maintain by regular feeding. A levain (sometimes called a preferment or starter-build ) is a portion of your starter that’s been fed and grown specifically for a particular bake.
The levain is used to leaven a batch of bread, providing lift, flavour, and aroma, while your starter remains intact for future use. Essentially, the levain is a “working copy” of your starter for that day’s dough.
What are starter feed ratios and how do I use them?
Starter feed ratios describe the proportions of starter, flour, and water used when feeding your sourdough starter. They help control the starter’s growth, activity, and acidity.
For example, a 1:1:1 ratio means equal parts starter, flour, and water by weight, while a 1:2:2 ratio means one part starter to two parts flour and two parts water. Higher ratios (more flour and water) slow fermentation, giving more time to develop flavour, while lower ratios (less flour and water) speed up fermentation and activity.
Understanding and adjusting feed ratios allows you to tailor your starter’s behaviour to your baking schedule and environment, helping you achieve consistent, reliable sourdough results.
My starter smells like nail polish remover — is it ruined?
No, it's not ruined. That sharp, acetone smell is caused by a build-up of acetic acid, and it usually means your starter is hungry and needs feeding. Discard most of it, then feed with fresh flour and water. Within a feed or two, the smell should mellow back to a pleasant, tangy aroma. If the smell persists after several feedings, or if you see any pink, orange, or black discolouration, that could indicate contamination — contact us and we'll help you troubleshoot.
Can I use tap water to feed my starter?
Yes, in most cases. If your tap water has a strong chlorine smell, it's worth either using filtered water or leaving tap water in an open jug overnight so the chlorine can dissipate — high chlorine levels can inhibit fermentation. Most Australian tap water is fine for sourdough without any treatment.
What's the liquid layer on top of my starter?
That grey or dark liquid is called "hooch" — it's liquid alcohol that separates out when a starter is hungry and fermentation has been going on too long. It's not harmful. You can either pour it off or stir it back in before feeding. Pouring it off will give you a milder-tasting starter; stirring it in will make it more sour. Either way, give your starter a good feed and it will bounce back.
How long do dried starter flakes last?
Unopened and stored in a cool, dry place (away from heat and moisture), our starter flakes have a shelf life of up to 2 years. Once opened, use within a few months for best results, or transfer to an airtight container and store in the fridge or freezer.
What is bulk fermentation, and how long should it take?
Bulk fermentation is the first long rise after you mix your dough, when the wild yeast works to ferment the sugars and develop flavour and structure. For wheat-based sourdough, this typically takes 4–12 hours at room temperature. The time varies a lot depending on your starter's activity level and the temperature of your kitchen — warmer kitchens ferment faster. Look for the dough to increase by 50–75% and feel light and airy when you gently shake the bowl.
What does shaping do, and does it matter?
Shaping creates surface tension in the dough, which helps the loaf hold its structure during the final proof and oven spring. A well-shaped loaf rises up, not out. A poorly shaped loaf tends to spread flat. That said, even imperfectly shaped loaves taste delicious — so don't stress too much as a beginner. It's a skill that comes with practice.
Why should I use a proving basket for sourdough?
A proving basket (banneton) helps your sourdough rise evenly and keep its shape, producing a taller, airy loaf. It also prevents sticking and can leave beautiful artisanal patterns on the crust, making your bread look and taste like it came from a bakery. Using a proving basket is especially helpful for high-hydration or gluten-free sourdough where structure matters most.
What is cold proofing (cold retard), and why do bakers do it?
Cold proofing is the process of placing your shaped dough in the fridge overnight (or for up to 24 hours) for its final rise. The cold slows fermentation right down, which develops a more complex, tangy flavour. It also firms the dough up, making it easier to score, and many bakers find their oven spring (the dramatic rise in the oven) is better after a cold proof. It also gives you flexibility — you can time your bake for the morning.
What is scoring, and how do I do it?
Scoring is the act of slashing the top of your dough just before it goes in the oven. It controls where the bread expands as it bakes — without scoring, the loaf can burst unpredictably along the sides. A sharp bread lame (razor blade on a stick) works best. One confident, deep score at a slight angle along the length of the loaf is all you need to start. As you get more confident, you can try decorative patterns.
Do I need to preheat my Dutch oven?
Yes — and this is important. Place your Dutch oven (lid on) in the oven while it preheats to full temperature. A cold Dutch oven can cause the bottom of your bread to overbrown before the top has set. Preheating ensures your loaf hits immediate, intense heat from all sides, which is what creates great oven spring and crust.
How to bake sourdough without a Dutch oven?
Option 1: Baking Tray + Water Tray (Most Common Alternative)
You’ll need:
- A baking stone or an inverted heavy baking tray
- Another metal tray or dish (for steam)
Steps:
- Preheat your oven with the baking stone/tray inside to 230–250°C (450–480°F) for at least 30–45 minutes.
- Place another empty metal tray (not glass!) on the bottom rack during preheating.
- Transfer your scored sourdough onto the hot baking surface (use parchment + a pizza peel or board).
- Immediately pour about 1 cup of boiling water into the bottom tray and quickly shut the door to trap the steam.
- Bake for 20–25 minutes with steam, then carefully remove the water tray, rotate the loaf if needed, and continue baking another 20–25 minutes until deep golden.
Option 2: Upside-Down Roasting Pan or Large Bowl
If you have:
- A deep roasting pan or
- A large stainless steel bowl
Steps:
- Place your bread on a hot tray or baking stone.
- Cover the loaf with the large bowl or upside-down roasting pan for the first 20–25 minutes.
- Remove the cover and continue baking for 20–25 minutes to brown the crust.
This simulates the steam-trapping effect of a Dutch oven.
Option 3: Covered Roasting Dish or Casserole
Any lidded oven-safe pot or casserole dish (like Pyrex, CorningWare, or even an enamel roaster) can work well.
Just follow your usual Dutch oven routine: preheat the vessel, load the dough, and bake covered first, then uncovered to finish.
Pro Tips for Success:
- Use parchment paper to help transfer dough and prevent sticking. Or purchase our Silicon Dutch Oven Bread Mat.
- A pizza stone or baking steel really helps if you don’t have a heavy base tray.
- Don’t open the oven too early—let the steam do its job for at least the first 20 minutes.
Why is my sourdough flat?
A flat loaf is usually caused by one of three things: an under-active starter, under-fermentation (bulk ferment cut short), or over-fermentation (left too long, especially in a warm kitchen). Start by checking your starter — it should be doubling reliably after feeding before you use it.
To fix it, ensure your starter is bubbly and strong, follow proper proofing times, shape your dough tightly, and bake in a hot, well-preheated oven. Over time, you’ll learn how your sourdough behaves in your environment for consistently tall, airy loaves. You may find this article useful located in our Knowledge Base area.
Why is my sourdough dense and gummy inside?
Gumminess usually points to underbaking. Sourdough needs to reach an internal temperature of around 95–98°C to be fully set inside. If you're pulling your loaf out when it looks done but the crumb is still sticky, add 5–10 more minutes and use a probe thermometer if you have one. Another common cause is cutting into the loaf too soon — wait at least 1–2 hours after baking before slicing to let the crumb finish setting.
Why did my bread burst on the side instead of the score?
This is a sign the bread wasn't scored deeply or confidently enough — or that the score sealed over before the dough had a chance to open up. Make sure your lame is very sharp, score with a quick and decisive movement, and angle the blade slightly (around 30–45 degrees) rather than cutting straight down.
You may find this article useful located in our Knowledge Base area.
My crust is very pale — what's going wrong?
A pale crust usually means the oven wasn't hot enough, or the bread needed more time with the lid off. Make sure your oven is fully preheated (at least 30–45 minutes for a Dutch oven to absorb heat properly), and don't be afraid to leave the lid off for longer until you're happy with the colour. If your crust is still pale after 25+ minutes uncovered, bump the temperature up by 10–15 degrees.
My sourdough is very sour — how do I make it milder?
A strong sour or alcoholic smell can indicate the dough was overproofed, allowing the yeast to exhaust itself. To fix this, shorten proofing times and watch your dough’s activity rather than the clock. A balanced fermentation produces a pleasant, mild sour aroma.
Why does my dough keep sticking to the banneton?
Dough usually sticks to a banneton when the basket isn’t properly floured or the dough is overproofed. To prevent sticking, generously dust your banneton with rice flour, wheat flour, or gluten-free flour before placing the dough inside. Using a linen-lined banneton can also provide extra non-stick protection. Proper kneading and proofing help the dough maintain structure, making it easier to release for baking.
What if my kitchen is cold & what can I do?
Cold slows down your starter. Try:
- Leaving it in the oven with the light on
- Placing a bowl of hot water nearby
- Using a seedling heat mat
Do not exceed 58°C — high temperatures can kill your starter.
Why does my sourdough burn on the bottom?
Burning often happens if your oven is too hot or you’re baking on a thin tray. Use a preheated baking stone, Dutch oven, or thick tray to distribute heat evenly. You can also lower the oven temperature slightly or add a tray of water to create steam and protect the crust.
Why is my sourdough sticky or hard to handle?
Sticky dough can result from high hydration, under-kneading, insufficient flour on surfaces, or an overripe, overly acidic starter. To fix it, dust your work surface and hands with flour, fold the dough during bulk fermentation, and handle it gently. Over time, you’ll learn your dough’s texture and how it behaves in your environment, helping you achieve a more manageable, well-structured loaf.
What's the difference between active starter and discard?
Is your gluten-free flour genuinely safe for coeliacs?
Yes. Our gluten-free bread flour (by Wild Sourdough) is 100% gluten-free, made in a dedicated gluten-free facility, and is endorsed by Coeliac Australia. It is also plant-based, FODMAP friendly, and non-GMO. If you have coeliac disease or a serious gluten intolerance, you can bake with confidence.
Does gluten-free sourdough taste like regular sourdough?
It tastes like great bread — just without the gluten. It's tangy, flavourful, and satisfying in a way that most commercial gluten-free bread simply isn't. Many of our GF customers tell us it's the first time they've eaten genuinely delicious bread since going gluten-free. It does have a slightly different texture to wheat sourdough — the crumb is a little more tender and close — but that's a characteristic of GF baking, not a flaw.
Why is my gluten-free sourdough crumb sticky?
A sticky or gummy interior in gluten-free sourdough usually means the loaf is underbaked, the dough was too wet, or the starter wasn’t active enough. Gluten-free flours behave differently than wheat, so hydration and proofing times need careful adjustment. Also, resist the urge to cut in too early — let your loaf cool for at least 2 hours before slicing.
If this keeps happening, we suggest adding a 1tsp of pea protein to improve structure, but the key is ensuring the dough has the right consistency and the loaf is fully baked.
Why does my gluten-free dough look more like a batter?
That's completely normal. Gluten-free dough doesn't form a stretchy, elastic mass the way wheat dough does, because it has no gluten to create that structure. Our GF flour blend uses a combination of starches and psyllium husk to create structure and bind the dough, but it will always be wetter and stickier than wheat sourdough. Work with it as you would a thick batter rather than trying to knead it.
Can I use regular wheat starter flakes to make gluten-free sourdough?
No. If you have coeliac disease or a serious gluten sensitivity, you must use a dedicated gluten-free starter. Our GF starter flakes are grown on a gluten-free substrate and contain no wheat, rye, or barley. Using a wheat-based starter — even in small amounts — would introduce gluten into your bread.
Do I still need to do stretch and folds with gluten-free dough?
No. Stretch and fold is a technique used in wheat sourdough to develop the gluten network. Since GF dough has no gluten, there's nothing to develop in the same way. You simply mix your dough thoroughly, place it in your banneton or tin, and allow it to proof. Follow our GF Masterclass for the specific method.
Can I use my wheat sourdough starter to leaven other baked goods?
Absolutely. Sourdough discard (the portion you remove before feeding) is fantastic in a huge range of recipes — pancakes, waffles, flatbreads, pizza dough, focaccia, crackers, banana bread, and more. It adds a mild tang and complexity that commercial yeast just can't replicate. Check out our Sourdough Discard Recipe collection for ideas.
What type of flour is best for wheat sourdough?
For the best results, use a strong, stone-ground bread flour with higher protein content (around 11–13%). The extra protein helps build the gluten network, giving sourdough its chewy texture and open crumb. We stock certified organic Australian bread flours, milled specifically for sourdough. Avoid overly processed supermarket flours, as they can be nutrient-depleted and give less reliable results.
Can I use wholemeal or rye flour?
Yes! Wholemeal and rye flours add lovely flavour complexity to sourdough. Wholemeal gives a nutty, earthy depth, while rye adds tang and a slightly denser crumb. Start by substituting 10–20% of your white flour with wholemeal or rye to enjoy the flavour benefits without dramatically changing the dough’s handling. As you gain experience, you can gradually increase the percentage.
For guidance, try our 100% Whole-Wheat Recipe if you want to dive deep, or start with our Country Loaf for a balanced, beginner-friendly option.
What hydration should a beginner use?
We recommend starting at around 70–75% hydration (meaning 70–75g of water per 100g of flour). This produces a dough that's workable but not too slack or sticky. Many experienced bakers work with 80–85% hydration for a more open crumb, but high-hydration doughs require more skill to shape. Get comfortable with lower hydration first.
What is baker's percentage, and do I need to understand it?
Baker's percentage is a way of expressing each ingredient as a ratio relative to the total flour weight. It makes scaling recipes up or down very easy. While you don't need to understand it to follow a recipe, it's genuinely useful once you start experimenting. We have a beginner-friendly explainer in our Knowledge Base if you'd like to learn more.