Homemade sourdough is easier than you think. With a few simple techniques, you can achieve bakery-quality crust and crumb right in your kitchen.

• Start with a healthy starter — Feed your starter equal parts flour and water (50g each) daily for 7-10 days until it doubles in 4-6 hours. Rye flour works fastest.
• Master the stretch-and-fold technique — During bulk fermentation, stretch and fold the dough every 30 minutes for 3 hours to build gluten without kneading.
• Use a Dutch oven for baking — Preheat your Dutch oven at 500°F for 45 minutes, then bake covered for 20 minutes and uncovered for 20-25 minutes at 450°F.
• Check hydration levels — Beginners should start at 70% hydration (700g water per 1000g flour). Move to 75-80% once comfortable.
• Score with confidence — Use a sharp lame or razor blade at a 45-degree angle, 1/2 inch deep for the perfect oven spring.

With practice, you will have a loaf you are proud of in just 2 weeks.