2026-10-04

A sourdough schedule that fits a working week

The recipe was never the problem. The clock was. What finally worked is a cold, slow dough that waits for me instead of the other way round.

Evening, day one

Feed the starter at a ratio of 1:5:5 around 21:00. It peaks by morning at a kitchen temperature of about 20 °C.

Morning, day two

Mix 500 g flour, 360 g water, 100 g starter and 10 g salt in one go. Three sets of folds before leaving, ten minutes apart. Into the fridge in a covered tub.

Evening, day two

Shape cold, straight from the fridge, and put it back in a floured basket. Cold dough shapes more easily than the books suggest.

Morning, day three

Bake from cold: 250 °C for 20 minutes covered, then 230 °C for 22 minutes uncovered. Cut it after an hour, not before.