1.Maintain a Healthy Starter:

• Ensure your starter is active and bubbly before using it in baking. Feed it regularly and keep it at the right temperature to maintain its health.

2.Use the Right Flour:

• Use unbleached flour for better fermentation. Whole grain flours can boost your starter due to their higher nutrient content.

3.Hydration Matters:

• Adjust your dough's hydration level according to the bread you want to bake. Higher hydration doughs yield open crumb structures.

4.Autolyse for Better Gluten Development:

• Mix your flour and water and let it rest for 30 minutes to an hour before adding the starter and salt. This helps with gluten formation and dough handling.

5.Stretch and Fold:

• Instead of kneading, use the stretch and fold method to develop gluten. This technique is gentler and helps in building dough strength without overworking it.

6.Bulk Fermentation:

• Let the dough ferment at room temperature for several hours until it has doubled in size. This stage is crucial for flavor development.

7.Shaping:

• Properly shape your dough to build tension on the surface. This helps in achieving a good oven spring and a nice crumb structure.

8.Proofing:

• Proof your shaped dough in the refrigerator overnight. This slow fermentation process enhances the flavor and makes the dough easier to score.

9.Scoring:

• Score the dough deeply with a sharp knife or a bread lame before baking. This allows the bread to expand properly in the oven.

10.Baking with Steam:

• Bake your bread in a preheated Dutch oven or create steam in your oven by adding water to a preheated pan.Steam helps in achieving a crispy crust.

These tips will help you improve your sourdough baking skills and produce delicious, artisanal bread. Happy baking!