We are celebrating Sourdough with Real Bread Week. So far in our real bread week blog series, we have shared our starter recipe. In this edition, we’ll guide you through the essential tips and techniques you need to craft the ultimate sourdough at home. From maintaining a healthy sourdough starter to mastering dough structure and fermentation, you’ll gain the confidence to bake bread that looks, smells, and tastes incredible. To get you started, we’re sharing Aidan Monk’s white sourdough bread recipe, a simple, reliable recipe card designed to help you bake your first (or best!) loaf with ease.

1. Feed little, and often, your starter is alive and thrives off consistency

If it’s living at room temperature, feed it daily. If you’re baking less frequently, store it in the fridge and feed it once a week. Always use equal weights of starter, flour and water for a balanced refresh (for example, 50g starter, 50g flour, 50g water). A happy starter should look bubbly, smell gently tangy, and rise predictably after feeding.

2. Learn to read the starter, not the clock. Sourdough works to its own rhythm.

Rather than watching the time, watch the signs. After feeding, your starter should double in size and look aerated and lively. This usually takes 3–6 hours at room temperature, depending on warmth. When it’s at its peak, domed on top and full of bubbles, that’s your moment to bake.

3. Use warmth to your advantage. Temperature makes a big difference.

Sourdough ferments more quickly in a warm kitchen and more slowly in a cool one. If your space is chilly, place your dough somewhere cosy within the kitchen, but not near direct heat.  Gentle warmth helps the dough rise steadily and develop flavour beautifully.

4. Embrace a slightly sticky dough. Resist the urge to add too much flour.

Sourdough dough should feel soft and slightly tacky. Adding extra flour to make it easier to handle can result in a dense loaf. Instead, lightly wetting your hands when shaping this prevents sticking without drying out the dough. Soft dough equals light, open crumb.

5. Stretch and fold for strength. You don’t need complicated kneading.

During the first few hours of fermentation, perform 3–4 sets of “stretch and folds” spaced about 30 minutes apart. Simply lift one side of the dough, stretch it gently upward, and fold it back over itself. Rotate the bowl and repeat. This builds structure while keeping the dough airy.

6. Patience brings flavour. Slow fermentation creates depth and character.

If you have time, let your shaped dough rest in the fridge overnight before baking. This slow, cold proof enhances flavour and makes scoring easier the next day. Sourdough rewards those who allow it to unfold naturally.

7. Bake boldly with steam. Steam is the secret to a beautiful crust.

Bake your loaf in a preheated Dutch oven or covered pot for the first 30 minutes. The trapped steam allows the bread to expand fully before the crust sets. Remove the lid for the final part of baking to achieve a rich, golden finish. This may take a further 5 – 10 minutes. The result? A crackling crust and a loaf to be proud of

Why sourdough is better for you

Only a few things compare to slicing into a beautifully baked white sourdough loaf. The crisp crust, open crumb and that signature gentle tang. Naturally fermented and wonderfully flavourful, sourdough offers benefits far beyond its deliciously tangy crumb. To continue our celebration of real bread week, we hope to help you elevate your everyday baking and share our Lovingly Artisan passion for all things sourdough.  Sourdough is all about nourishment.

Thanks to slow fermentation, sourdough is naturally easier to digest and helps your body absorb more nutrients from the grain. Long-proving time also supports balanced blood sugar and gut health, making it a wholesome everyday choice. Made with simple ingredients: flour, water and salt.

If you are not ready to start your baking journey, our Bread Stores at Kendal and Altrincham Market are bursting with loaves for you to come and explore. Too far away? We offer Nationwide Sourdough Delivery.