Sourdough Toolkit

Open-Bake Sourdough

• Preheat with steel/stone to 500°F (260°C) for 45–60 minutes.
• Steam first 15–20 min (cover or pan of water), then vent for crisp crust.
• Bake to internal temp ~208–212°F (98–100°C).
• Use high hydration (70–78%) for open crumb; strengthen with stretch & folds.

Sourdough Batard Shaping

• Pre-shape gently; rest 15–20 minutes.
• Letter fold, roll tight to build surface tension.
• Proof seam-up in banneton; score 30–45° along length.
• Chill dough before scoring for cleaner ear.

Inclusions & Ideas

Fold in after initial gluten development to avoid tearing.

• Roasted garlic + rosemary
• Cheddar + jalapeño
• Toasted seeds mix (sesame, sunflower, flax)
• Dried fruit + nuts (cranberry + pecan)
• Olive + lemon zest + herbs

Active Starter Recipes (Not Bread)

• Crackers (starter + flour + oil + salt)
• Pancakes/waffles (starter + milk + egg)
• Flatbreads (starter + yogurt + herbs)
• Chocolate cake (starter discard adds tenderness)