Is Sourdough Bread Gluten-Free? What You Need to Know
Diving into whether sourdough bread is gluten-free or safe for those with celiac, with real-world tips and easy-to-understand science.
Sourdough Made Simple: Tips for a Perfect Loaf
If you’re new to sourdough, the whole process can feel a bit mysterious. The good news is you only need a few basic habits to get reliable results. Start with a healthy starter, keep your dough at the right temperature, and learn a couple of shaping tricks. Follow these steps and you’ll be pulling a golden loaf out of the oven faster than you think.
Caring for Your Starter
A starter is just wild yeast and bacteria living on flour. Feed it 1:1:1 (starter:flour:water by weight) every 12 hours if it’s at room temperature, or once a week if you store it in the fridge. Discard half before each feeding – that keeps the acidity balanced and prevents it from getting too sour. Use the same type of flour for feeding, or mix a bit of whole‑grain for extra flavor.
Mastering the Bake
When your starter is active (bubbles on the surface, smells like fresh bread), mix it with flour, water, and salt. Aim for 70‑75% hydration – that means 70‑75 g water for every 100 g flour. Higher hydration gives a lighter crumb, but it’s a bit stickier to handle. Let the dough bulk‑rise until it’s about double in size, usually 3‑5 hours.
After the first rise, do a series of folds every 30 minutes for the first two hours. This builds gluten without heavy kneading and improves the crumb structure. When the dough feels airy and passes the “poke test” (a gentle press springs back slowly), it’s ready to shape.
Shape the loaf by pulling the dough into a tight ball, then tuck the edges under to create tension on the surface. Let it rest for 20‑30 minutes, then give it a final tight round. Place the dough seam‑side up in a well‑floured banneton or a bowl lined with a tea towel.
Preheat your oven to 250 °C (475 °F) with a Dutch oven inside for at least 30 minutes. The hot pot creates steam, which helps the crust expand. Carefully transfer the dough into the hot pot, score the top with a sharp blade, cover, and bake for 20 minutes. Remove the lid and bake for another 20‑25 minutes until the crust is deep brown.
Let the loaf cool on a rack for at least an hour before slicing. Cutting too early makes the crumb gummy because the steam inside hasn’t settled yet.
These basics cover most sourdough questions. Once you’re comfortable, experiment with whole‑grain flours, longer ferments, or adding mix‑ins like olives or nuts. The same starter can produce many different breads – the only limit is your curiosity.
Explore more on our site for related guides, from how to store brownies to mastering macaron towers. Each article is written to be easy to follow, just like these sourdough steps. Happy baking!
