Adding yeast to sourdough might seem like a shortcut—but it completely changes the science behind the bread. True sourdough relies on slow fermentation, where wild yeast and bacteria work together over time to develop flavor, improve digestibility, and alter the structure of the dough. When commercial yeast is added, that process is rushed, reducing acid development, limiting gluten modification, and preventing the breakdown of compounds like phytic acid. The result isn’t true sourdough—it’s yeasted bread with sourdough starter added for flavor.

Struggling with flat, dense loaves and wondering why your sourdough isn’t rising? Achieving strong oven spring comes down to a few key factors: a healthy, active sourdough starter, proper fermentation timing, strong gluten development, and the right baking environment. In this guide, we break down 10+ essential sourdough tips to help you improve oven spring, build better dough structure, and consistently bake tall, airy sourdough bread with a beautiful rise. Whether you’re a beginner or looking to refine your technique, these sourdough troubleshooting tips will help you get bakery-quality results at home.

Not sure why one sourdough loaf rises tall and airy, while another turns out dense and heavy? The answer often comes down to your flour. In this beginner-friendly guide, we’ll break down the difference between all-purpose flour, bread flour, whole wheat flour, and rye flour—plus how protein levels affect gluten development, dough strength, and rise. You’ll also learn why flour quality matters more than most people think.

If you’re new to sourdough baking, you’ve probably heard terms like bulk ferment and cold proof tossed around a lot—and maybe you’re wondering: Why do we do both? Can’t I just let my dough rise and bake it right away? If you’ve ever wondered why we let dough rise on the counter and rest in the fridge, this is for you.

Feeding your sourdough starter with the right ratio of starter, flour, and water is key to keeping it healthy and active. Whether you're baking daily or storing it in the fridge, understanding how feeding ratios work helps you control rise times, flavor, and consistency. This post breaks down the most common feeding ratios and how to adjust them to suit your baking schedule. From thick pastes to pourable batters, we’ll help you find the right balance for your starter’s needs.

Freshly baked sourdough is hard to resist, but cutting into it too soon can ruin its texture. While it may seem undercooked and gummy when sliced hot, the reality is that steam inside the loaf hasn’t fully escaped, and the crumb hasn’t set. Bread continues to cook as it cools, redistributing moisture and firming up the structure. Cutting too early releases trapped steam, leading to a dense, sticky interior and a misshapen loaf. By waiting at least a couple of hours, you allow your sourdough to develop its ideal texture and flavor. Patience is key—good bread is worth the wait!