Sourdough Truths That Apply at Every Level

Monica & Mikayla
Jan 7
3 min read

Sourdough can feel mysterious at first — and honestly, even after years of baking, it can still surprise you.

There are thousands of recipes, methods, and opinions online. But underneath all of that, there are a handful of truths that apply no matter what recipe you use, what flour you prefer, or how long you’ve been baking.

These are the principles we teach at Sourdough University — not because they’re trendy, but because they’re reliable.

1. Consistency comes from observation and experience, not perfection

You’re not doing anything wrong. Sourdough has a learning curve. You’re learning your starter, your environment, and your oven.

Consistency doesn’t come from getting it “right” every time — it comes from noticing what happens when you bake, adjusting, and baking again.

Each loaf teaches you something. That’s how confidence grows.

2. Please get a kitchen scale from day one

Measuring with cups spoils results fast. Flour packs differently, hydration shifts, and small differences add up quickly.

Weight gives you control. It allows you to repeat what works, adjust what doesn’t, and actually understand what’s happening in your dough.

A scale is one of the simplest ways to reduce frustration and increase consistency.

3. Temperature matters more than recipe timing

A “4-hour bulk ferment” can be 2 hours in a hot kitchen or 6 hours in a cold one.

The dough doesn’t know what the recipe says. It only responds to temperature and time together.

That’s why watching the dough is always more reliable than watching the clock.

4. Use your aliquot to guide you — no matter how experienced you think you are

An aliquot jar removes guesswork. It keeps fermentation honest. It works every time.

Even experienced bakers use simple tools to confirm what they’re seeing and feeling. Tools don’t replace intuition — they support it.

5. Sticky dough is not a mistake

If you keep adding flour to make the dough “easier to handle,” you’ll often end up with dense bread.

Wet dough needs technique, rest, and gentle handling — not more flour.

Stickiness is often a sign of good hydration and good potential.

6. Your starter will not behave the same every day

Some days it’s fast. Some days it’s sleepy.

Temperature, feeding schedule, and flour type all matter. This variability is normal — not a problem.

You adapt to your starter, not the other way around.

7. Flour type and inclusions drastically change the experience

Strong bread flour is easier. Whole wheat, rye, and ancient grains ferment faster and feel stickier.

Hydration and inclusions matter too — dried fruit absorbs water, sugar turns into liquid, and vegetables or fresh fruit release moisture into the dough.

Every ingredient changes fermentation, structure, and timing.