SourdoughSaturday

SourdoughSaturday Attorney by day, aspiring baker by night/weekend/free-time...

04/03/2026

This is what your dough should look like after pre-shaping. Smooth, airy, holding its shape without any help.

A lot of people skip pre-shaping or rush through it because it feels redundant before the final shape. But this is the step that organizes your gluten and sets you up for a clean final shape 30 minutes later. If your dough looks like this coming out of pre-shape, you’re in good shape. If it’s sticky, spreading flat, or tearing, bulk fermentation probably needed more time.

From here, cover it and let it rest 30 minutes. Then final shape, into the bannetons, and into the fridge.

Full recipe and timing in the first comment.

I started my sourdough starter junior year of college, in the middle of finals, for no reason I can fully explain. That ...
04/03/2026

I started my sourdough starter junior year of college, in the middle of finals, for no reason I can fully explain. That jar became Omar. Omar has now survived four moves, law school, bar prep, and whatever this chapter is.

My first loaf (second picture) had great oven spring and a completely gummy middle. My boyfriend at the time (now my husband) was very supportive and also very honest about the gummy part... He has been eating my bread ever since.

Saturday baking was never really a plan. It was just the day I kept showing up. It got me through 1L and my 120-mile daily commute, through bar prep, and through a lot of weeks where I needed something slow and useful to do with my hands.

Almost eight years later, I'm still mixing dough on Friday nights and baking on Saturdays. Some things just stick.

The full story is on the blog today. Link in the first comment.

If your score ripped and you don’t know why, this one’s for you.Most bakers assume it’s a technique problem, but the rea...
03/25/2026

If your score ripped and you don’t know why, this one’s for you.

Most bakers assume it’s a technique problem, but the real reasons your scores tear usually come down to three things: hydration, gluten development, and fermentation. The new post walks through all three and exactly how to fix it.

Link in the first comment.

Scone glow up. Pre-bake to cream cheese glazed and I am very proud of how these turned out.These were this week’s newsle...
03/24/2026

Scone glow up. Pre-bake to cream cheese glazed and I am very proud of how these turned out.

These were this week’s newsletter recipe. Subscribe before next Saturday and next week’s exclusive recipe comes straight to your inbox.

(Link in first comment!)

Yesterday my starter doubled in 2 hours. It normally takes 6.This Southern California heat wave is real and my kitchen i...
03/19/2026

Yesterday my starter doubled in 2 hours. It normally takes 6.

This Southern California heat wave is real and my kitchen is feeling it. This is exactly why I always say watch your dough and not the clock. A recipe that says bulk ferment for 4 hours was written for someone else’s kitchen, not yours. When it’s warm, things move fast.

If your bakes have been off this week, temperature is the first thing I’d look at. A cheap thermometer on your counter makes a bigger difference than most people realize. Cold re**rd is also your best friend right now. Shape it, cover it, get it in the fridge.

03/18/2026

Sticky dough to tight boule. This is what I’m talking about in this week’s blog post.

If your loaf keeps coming out flat, shaping technique is one of the three things I’d look at first. That drag and tuck motion you see here is building surface tension, and without it the dough just spreads in the oven instead of rising up.

The poke test at the end is how I know it’s ready. Slow spring back means we’re good. No spring means it needs more time. No spring at all and it smells a little boozy, that’s over-fermentation and that’s a different problem.

All of it is on the blog this week. Link in the first comment.

Made these yesterday and they did not last 24 hours.Sourdough cheddar crackers are in this week’s newsletter. If you’re ...
03/14/2026

Made these yesterday and they did not last 24 hours.

Sourdough cheddar crackers are in this week’s newsletter. If you’re already subscribed, check your inbox. If not, sign up at the link in the first comment and you’ll get it today.

Taking the lid off is my favorite moment in the whole process. Every single time.You've done the work, you've waited, an...
03/13/2026

Taking the lid off is my favorite moment in the whole process. Every single time.

You've done the work, you've waited, and then you lift the lid and either pump your fist or start troubleshooting for next week. This was a fist pump.

Full baking guides and recipes at sourdoughsaturday.com — link in the first comment.

Scoring is like a little sneak peek into your loaf - it’s like a whole little world in there.
03/12/2026

Scoring is like a little sneak peek into your loaf - it’s like a whole little world in there.

If your sourdough dough looks like the first photo, don't panic. This is one of the most common things that trips up new...
03/11/2026

If your sourdough dough looks like the first photo, don't panic. This is one of the most common things that trips up new bakers.

There are 3 reasons your dough gets too sticky:

1. Your hydration is too high. More water means stickier dough. Beginners, aim for 70 to 75% hydration and work up from there.

2. Your gluten isn't developed enough. Sticky, shaggy dough that hasn't been worked yet just needs time and stretch and folds. Don't add more flour, just be patient.

3. You've over-fermented. If your dough suddenly got very slack and smells boozy or very sour, the gluten structure has broken down. This usually means starting over.

The full troubleshooting guide, including how to fix each one step by step, is on the blog today. Link in the first comment.

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