Tips for Baking a Light & Airy
Sourdough Loaf

In the world of sourdough, consistently achieving an open crumb can be a challenge. It takes the right amount of fermentation, enough dough strength, and proper handling to reach those light and airy results. There are lots of things you can try (and avoid) to improve dough structure. Consider the following:

1. Use a lighter bread flour — Use flour with a high enough protein percentage (somewhere between 11-13% is a good start). Practice with sifted white flour before moving on to heavier wheat flours.
2. Maintain a healthy and active starter — Feeding your starter on a schedule, keeping it in a warm place, and ensuring your flour to water ratios are balanced. Try incorporating your starter just as it ripens for the best results.
3. Handle your dough gently and with care — Too much or too little kneading can make or break your final crumb. You'll know your dough is kneaded enough if you can stretch out a small piece in what's called a "window test": if you can see through it without it ripping apart, your dough is ready.
4. Proof your dough for long enough — You're aiming for it to rise roughly 75% of its full height. At this point, it should feel soft, airy, and light, not dense and tight. If you're experiencing the latter, more proofing time is needed.