Perfecting sourdough takes practice. Even when you think you have it down to a science you may have a loaf surprise you.

This loaf is from my active starter recipe and fully proofed. It is stiffer than usual and only two small tweaks are the difference.

1. A wooden spatula was used to mix instead of the stiff silicone spatula in this photo.

2. I mixed some of my starter, salt, and flour together to create a well for the water in the middle.

Typically I add the water third then the flour last. Could this small variance make such a difference??!!

This loaf is cooling so I cannot cut into it for a few hours. I am eager to cut both loaves to compare the crumb. Right off the front loaf is a perfectly round shape where the traditional mixed loaf took a looser form.

Similarly, when mixing in a stand mixer the loaf takes a stiffer form. I found there were less air pockets and the loaf was a smidge denser.

Sourdough bakers vary in how they mix so I wanted to share this for insight. What is your preferred mixing method with your loaves?

I’ll share the crumbs once ready.