08/23/2026
Most bread bakers know that kneading dough is an important part of the process. Let’s take a moment to think about why. (I’m going to try not to get too into the weeds and keep it simple, but we all know I struggle on that front).
Flour contains two main proteins: glutenin and gliadin. As the flour and water are combined, these proteins link together, Initially, these protein strands are a tangled mess, like a big bowl of sticky spaghetti. As we knead our dough, we create a web that is formed as these strands create bonds. This is what gives our bread the strength to rise.
When you are making a yeast dough, the process is fast. You make the dough, knead, proof, then bake. The gluten structure remains intact.
Sourdough fermentation complicates the process.
We know that your sourdough starter is essentially a mix of two components: wild yeast and Lactic Acid Bacteria (LAB). The yeast produces the rise by releasing gas, while the LAB create acid creating that signature sourdough tang. During your initial knead, you will begin creating a gluten structure. The “first proof” will be much longer when baking sourdough, and during this time the gluten will weaken.
The first culprit is our bacteria. As they consume, they create acid waste, lowering the pH of your dough. We want this acidity - it creates the flavor we are seeking through sourdough baking! But it does have a dark side. This acidity activates the proteases naturally found in flour, breaking the gluten bonds and snipping the strands into smaller pieces.
Next, our yeast. Through fermentation, our living yeast is partially digesting the gluten we are creating. Again - we want this! It’s why sourdough bread is more gut-friendly than commercial yeast breads. But this digestion further weakens the gluten structure of our dough.
Enter: the stretch and fold!
As fermentation begins, we need to rebuild our gluten structure as our sourdough starter weakens it. Traditional kneading is far too aggressive for the gluten in its weakened state. You will quickly notice your dough becoming even stickier as the delicate strands tear. This is why we need to use a gentle method of manipulation, with periods of rest betw
