Most people, seasoned bakers or otherwise, are intimidated with a sourdough recipe. It is quite sophisticated in a way, with the manner of baking more scientific than it is culinary. Worth the time and effort though because the sophistication of procedures translates to its unique taste and texture. That is why a sourdough starter can definitely refer to both the ingredient and the baker alike. And with starters being at an introductory phase, mistakes are likely to happen.

Luckily, with the world going through two years of quarantine, people have had more time to understand the methodology of a sourdough and pinpoint where they go wrong. This has made way for experts to come out and offer suggestions on how best to prevent mistakes from ruining the sourdough. Among these common mistakes and the best counteracts for them are listed here.

Killing the starter when ingredients are replaced

With everyone being more conscious about what they consume, it is now becoming a budding practice to find suitable replacements to what were once normal (but are apparently unhealthy). For example, some people would prefer coconut flour or wheat flour over regular all-purpose flour.

However, it is important to note that flavor is only guaranteed in a recipe because of the tried ingredients. Of course, substituting any ingredient will yield different results. The same can be said in a sourdough recipe. A starter with full wheat flour, if it does not result in a denser bread, may not live as long as the usual half-wheat and half-all-purpose mix. Even the kind of water used may kill the starter if it is too chlorinated.

Therefore, the best way to avoid killing a sourdough starter is to make sure that the ingredients are treated in the way they are supposed to be while incorporating them into the baking technique.

Bad timing

There is so much that can be said about timing especially when making bread. One can use the best banneton proofing basket in town but still get a flat bread in the end because the dough was cooked way too soon. One can also have top-of-the-line oven but opening the door 10 minutes into the rising of the dough yields a bread as hard as a baguette

Like most things in life, sourdough baking takes time - from the very moment a starter is made to the time the bread is taken out of the oven. Patience is key. Dough is also likely to stick in a sourdough proofing basket if the tool is not seasoned enough. Regardless of the banneton proofing basket set used, if the dough is left too long, the desired crumb will not form.

Everyone needs to remember that sourdough is not like a French croissant or an Arabic puff pastry. A properly-risen dough needs to be left alone for as long as it is needed. Listening to the dough is imperative because unlike a chocolate cupcake that will have the same consistency in any well-timed oven, the inside of a sourdough can vary on how soon or how long it is inside the bread proofing basket or the oven. 

Leaving the dough out in the open - at all time

While many pastries are made in open, airy spaces, treating a sourdough to some wind will not work. Aside from that being unhygienic, especially if the baking is done in a crowded kitchen or a commonly-shared one with other recipes being steamed out from the stove, air affects the consistency of the dough. This, in turn, affects the texture of the bread when cooked.

Dough, if left in an open space for a long time, tends to develop what can be called as a “skin”. The result is a hardened exterior, thus preventing the proofing process from being completed. As a general rule, a well-proofed dough means a springy and soft bread.

Most bread proofing basket sets do not come with a cover, though, so alternatives can be used like clean kitchen towels or even the commercial cling wraps. What is important is there is ample cover protecting the dough from the air.

These are just some of the errors that many easily overlook when baking a sourdough. It might be rookie mistakes but a little more care is always welcome. After all, the point of making the bread is to enjoy its soft feel and tangy flavor - not a stressed starter and a messy kitchen.     

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