My starter smells like nail polish.

It is hungry, not dead. Discard down to 20 g, feed 50 g flour + 50 g water, and wait until it doubles.

Can I use all-purpose flour?

Yes. Drop water to 330 g so the dough is not soup. The crumb will be a little tighter. Still good bread.

Why is the inside gummy?

You sliced it hot, or the loaf needed 5 more minutes. Cool at least 1 hour. Internal temp should hit about 97–99°C.

Food & Cooking

Artisan Sourdough Bread

One loaf, crackling crust, from a starter you feed on a schedule

3h8 photographed stepsIntermediate

This course is one complete loaf: build or revive a starter, mix a simple dough, fold, cold-proof overnight, and bake in a Dutch oven. You will know what the dough should look like at each stage — not just what the clock says.

What you'll learn

When a starter is actually ready to bake
How to fold dough instead of kneading forever
Overnight cold proof for flavor and schedule
Steam in a home oven using a Dutch oven

Inside this course

Starter that can lift doughIf the starter cannot double in 4–6 hours after a feeding, the loaf will be dense. Fix the starter first.
Mix and strengthenThis dough is 500 g flour, 350 g water, 100 g starter, 10 g salt. That is the whole formula.
Shape and overnightThe fridge does the long ferment while you sleep. That is how you get sour flavor without babysitting.
Bake and coolSteam first, then dry heat. Then wait before you cut.

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First steps from Starter that can lift dough

See how every step looks — photo, checklist, and pro tips included.

A peaked starter is bubbly and domed. Bake with it at the peak, not after it collapses.

01A 7-day starter from nothing

Day 1: 50 g whole wheat flour + 50 g water in a jar, loose lid. Days 2–7: throw away half, add 50 g flour + 50 g water. You want bubbles, a rise, and a smell like yogurt and ripe fruit — not paint thinner.

If you already have a starter in the fridge, take it out the night before, feed 1:2:2 (starter:flour:water) and bake when it peaks.

02The only test that matters

Mark the jar with a rubber band after feeding. When the volume has roughly doubled and a spoonful looks airy, it is ready. The 'float test' is optional and lies when the starter is oily.

Do not add sugar or yeast 'to help it'. That is a different bread.

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