How do I know if my starter is ready to bake with? +
The float test is the classic method: drop a small spoonful of starter into water. If it floats, it's ready. More reliable signs: your starter doubles consistently within 4–6 hours of feeding, looks domed on top with lots of bubbles, and smells pleasantly tangy. Use it at or just before peak.
How do I know when bulk fermentation is done? +
Look for a 50–75% volume increase in the dough, visible bubbles on the surface and sides, a slightly domed top, and a jiggly, airy feel when you shake the container. The edges should look bubbly and the dough should pull away from the bowl easily. Time varies hugely — anywhere from 4 to 12 hours depending on temperature.
What's the poke test and how do I use it? +
Poke the dough with a floured finger about half an inch. If it springs back quickly and completely — it's underproofed, give it more time. If it springs back slowly and only about halfway — it's ready to bake. If it doesn't spring back at all and the indent stays — it's overproofed, bake immediately.
Why does my loaf look great going in but comes out flat? +
Three most common causes: (1) Dutch oven wasn't hot enough — preheat it in the oven for at least 45–60 minutes. (2) Starter wasn't truly active — it should double within 4–6 hours of feeding. (3) Overproofed dough — fermented too long and lost structural integrity before it hit the oven. Score deeply and bake cold dough straight from the fridge.
Can I leave my dough in the fridge overnight after shaping? +
Yes — and you should. Cold proofing overnight in the fridge (8–16 hours) develops dramatically more flavor, makes the dough easier to score cleanly, and improves oven spring. Bake it straight from the fridge into a screaming hot Dutch oven. Don't let it warm up first.
What is the grey liquid (hooch) on my starter? Is it dead? +
Hooch is alcohol produced when the starter gets hungry and runs out of food. It's not dead — it's just starving. The gray or brownish liquid is a sign you need to feed it. Pour off the hooch (or stir it back in for extra tang), feed with fresh flour and water, and it should recover within a day or two.
My bread looks done on the outside but is gummy inside. What happened? +
Two likely causes: (1) Cut too soon — sourdough needs at least 1–2 hours after baking to fully set. Slicing hot bread causes a gummy, undercooked-looking crumb. (2) Actually underbaked — internal temperature should reach 205–210°F (96–99°C). Use an instant-read thermometer to check.
How much does room temperature affect my bread? +
Enormously. Wild yeast is very temperature-sensitive. A 10°F difference can halve or double fermentation time. At 65°F, bulk ferment might take 10–12 hours. At 80°F, it might be done in 4. Always go by look and feel, not just a timer. The warmer your kitchen, the faster everything moves — you need to watch it more closely.