Sourdough doesn’t have to be complicated or reserved for artisan loaves. In our home, we use sourdough for everyday baking: breads, muffins, pancakes, quick treats, and more. If you’re looking for simple, practical recipes you can make with your starter, my Everyday Sourdough Cookbook is filled with easy recipes designed for real kitchens and busy days. You can check it out here if you’d like to add a few new sourdough favorites to your routine. What’s your favorite thing to bake with sourdough right now?

When it comes to baking (especially sourdough), what do you struggle with the MOST? Is it: • Keeping your starter alive? • Knowing when bulk fermentation is done? • Dense or gummy loaves? • Scoring that won’t open? • Finding time to bake consistently? • Understanding hydration? • Getting that beautiful open crumb? Or is it something else entirely? Be honest because we’ve all been there. Every confident baker you see once had flat loaves and mystery dough. Drop your biggest struggle in the comments.

Sourdough is incredibly rewarding, but it can also be tricky. Here are five mistakes many beginners make and how to avoid them: 1️⃣ Not Feeding Your Starter Consistently: If your starter is neglected or underfed, it won’t have enough energy to rise your bread properly. Fix: Feed it on a regular schedule (every 12–24 hours depending on your room temperature) and watch for that bubbly, active stage before baking. 2️⃣ Ignoring Dough Hydration: Too dry or too wet dough can affect texture and crumb. Fix: Stick to the hydration level in your recipe, but don’t be afraid to adjust slightly depending on your flour and environment. Sourdough is flexible! 3️⃣ Under or Over Kneading: Overworking dough can make it tough; under-kneading can make it dense. Fix: Learn to feel for “windowpane” development. This is when you can stretch a small piece of dough thin without tearing (this means it’s ready). 4️⃣ Skipping Bulk Fermentation Checks: Fermentation isn’t just a timer. Temperature and dough feel matter. Fix: Watch for a 30–50% rise, bubbles, and a slightly puffy feel. If it’s too cold, it may need more time; too hot, less time. 5️⃣ Not Scoring Properly: A dull knife or shallow cuts can make your bread explode unpredictably. Fix: Use a sharp blade or lame, and score about ¼–½ inch deep to control how your loaf expands. Sourdough baking is a journey. Every “mistake” is a lesson! Which of these have you struggled with the most? Drop your experiences below and let’s troubleshoot together.