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Learn sourdough

A jar of ripe sourdough starter, with a band at the height from the last feeding.

Printed from https://gourmetgastronomer.com/learn/sourdough/

A beginner sequence from what sourdough is through baking and judging trouble in the loaf. Steps are canonical pages, not copies.

Work these pages in order the first time. After that, wander: Wheat flour can take you to wheat and gluten; Fermentation can take you to cheese and wine. The path is a spine, not a cage 1.

When you want weights, use the teaching Country loaf (teaching formula). When you want a city bakery as context, open Tartine Bakery. When you want the civic myth and the 1971 microbiology, open San Francisco sourdough.

At a glance

Level
beginner

Formula

Place

Related topics

Connected from

Sequence

  1. What is sourdough?
  2. Flour
  3. Water
  4. Starter
  5. Fermentation
  6. Mixing
  7. Dough development
  8. Bulk fermentation
  9. Shaping
  10. Final proof
  11. Scoring
  12. Baking
  13. Troubleshooting

Sources & further exploration

Cited in this article

  • Raymond Calvel. The Taste of Bread. Aspen Publishers. 2001. ISBN 978-0-8342-1646-4

Updated 2026-08-25. gg:pathway:learn-sourdough · CC BY 4.0

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Gourmet Gastronomer. "Learn sourdough." Updated 2026-08-25. https://gourmetgastronomer.com/learn/sourdough/ gg:pathway:learn-sourdough.

Chicago

Gourmet Gastronomer. "Learn sourdough." Gourmet Gastronomer. Updated August 25, 2026. https://gourmetgastronomer.com/learn/sourdough/.

APA

Gourmet Gastronomer. (2026, August 25). Learn sourdough. https://gourmetgastronomer.com/learn/sourdough/