Discover the simple techniques that turn good sourdough into a loaf that’s light, airy, and full of flavor.
There’s something magical about sourdough. The tang, the chew, the crust that sings as it cools on the counter—it’s a loaf that feels alive. Over the years, I’ve learned that the secret to perfectly fluffy sourdough isn’t in a complicated formula or expensive tools, but in patience and consistency.
First, it all starts with a happy starter. A lively, bubbly starter that’s fed regularly is the heart of sourdough. If your starter is sluggish, your bread will be too. I like to feed mine the night before baking so it’s at its peak by morning.
Second, don’t underestimate the power of stretching and folding. Rather than heavy kneading, gentle folds at regular intervals help the gluten develop while keeping the dough airy. It’s this balance that creates the open crumb we all dream of.
Finally, give your dough time. A slow, cool fermentation works wonders, allowing flavor to deepen and the structure to strengthen. The reward? A sourdough loaf that’s light, fluffy, and full of character. The secret isn’t speed—it’s patience.
