The Evolution of My Sourdough: From First Loaf to Perfect Crust

When I baked my very first sourdough loaf, I had no idea just how much there was to learn. I had spent years perfecting cookies, cakes, and pastries, but sourdough? That was a whole new challenge. The process felt more like a science experiment than a simple recipe—wild yeast, fermentation times, hydration levels, stretch and folds, scoring… it was overwhelming, to say the least.

But if there’s one thing about me, it’s that I don’t give up easily.

The First Loaf: A Humble Beginning

My very first sourdough loaf was… let’s just say, rustic. My starter was still young, meaning it wasn’t as strong as it needed to be. My bulk fermentation times were inconsistent because I didn’t fully understand how dough should feel at different stages. Stretch and folds? I was doing them, but not with the technique and patience they required.

The result? A dense, under-proofed loaf with very little rise. But you know what? It was still delicious. That first bite—chewy, tangy, slightly imperfect—was enough to hook me. I knew I had to keep going.

Trial, Error, and a Whole Lot of Learning

Sourdough is not the kind of baking you can rush. It teaches patience. Every loaf became a learning experience:

✔️ I learned to read the dough instead of the clock—realizing that fermentation times depend on temperature, not just time.

✔️ I perfected my stretch and folds, knowing exactly when to stop so the gluten was strong but not overworked.

✔️ I adjusted my hydration levels depending on the flour I used.

✔️ I dialed in my scoring technique, learning how deep to cut for a perfect ear.

Each time, my loaves got better. The crust became beautifully blistered and crisp, the inside airy and soft. Instead of guessing, I was in control of every step.

The Perfect Loaf, Every Time

Now, after lots of trial and error, I can confidently say that I’ve mastered my sourdough process. I know how to get the perfect balance of rise, texture, and flavor every single time. My starter is strong, my fermentation process is dialed in, and my loaves are exactly what I dreamed they would be when I first started.

Sourdough is more than just bread—it’s an art, a craft, and a labor of love. And every time I bake a loaf, I remember just how far I’ve come.

If you’ve ever struggled with sourdough, just know—it does get easier. Keep going, keep learning, and soon, you’ll be pulling out your own perfect loaf, too.

💛 What’s been your biggest struggle with sourdough? Let’s talk about it in the comments!