The only advice you need to know to be able to bake your first successful loaf.

Hi there.

Many of you have searched and looked everywhere for the right recipe because all that you are doing is not giving you what you want, what you always dreamed of making when you decided to start baking.

Is it right???

Nothing works.



THE TRUTH IS IN THE FOLLOWING LINES.

Pick a recipe, any recipe, STICK to it. The secret of sourdough is in the concept. Every recipe actually works.



The concept of patience and letting go of fear and stress.


Sourdough baking requires time, and with time you will be able to bake.

You need to give yourself time to make plenty of mistakes.


Said that, I am determined to help you, that's why I have studied the origin of fermentation and the history of this wonderful art.

So my super special trick is not in the recipe but rather in the method that I simplify like this: when you start the fermentation (even tough many experts don't like to suggest this approach) I wait until my dough doubles in size before I shape my loaves. As a beginner this will teach you a lot, a lot, a lot about Sourdough baking in general.



Following you will find my recipe, my basic recipe of which you can see true results on all my social media.



Ingredients 400 gr flour 100 gr sourdough starter (better if it is a levain or preferment) 10 gr salt 300 gr water.


Once you mix all the above ingredients together the dough will feel sticky, lumpy and very coarse, it's ok. Don't panic and don't stress out.

Once all ingredients are well mixed through into a rough dough, let it sit there for an hour. Literally: Forget about it.

Leave mother nature to do its job.

Then go back to it. Pick up a little piece of dough and fold it into the middle of the dough. If your hands get sticky again, wet them with some cold water.



Keep doing this procedure that, we bakers call stretch and fold, until the dough feels rigid or stressed or harder and stiffer, but don't push it too far, stop as soon as your dough starts ripping.

Now it is the nice part. Let it prove. Nothing else. Let it double, this will be the sign that you need to be aware to start your shaping.

Once you have arrived at this point your dough will also be ready to be baked.

It's all about shaping now. Your only expectation needs to be met, nobody else's. Don't compare yourself to any other person. Have faith in the mother yeast or sourdough culture.


You know I have a full masterclass that can teach you how to do all these steps, don't hesitate to go and watch it.




This is your journey. Have faith in the process.


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