Crafting the Perfect Artisan Sourdough Loaf

The Artisan Sourdough Process: From Starter to Loaf

Welcome to STUpendous Sourdough, where every loaf begins with care, time, and the tangy magic of wild fermentation. If you’ve ever wondered how a true artisan sourdough loaf is born—from humble flour and water to a bold-crusted beauty—this is your inside look into our neurospicy bread-making world.

Starting with a Naturally Leavened Starter

The foundation of every great artisan sourdough loaf is the starter. At STUpendous Sourdough, our starter is vibrant, complex, and alive—just like the flavors we craft. It’s nurtured daily with a careful balance of wheat, bread, and rye flours (20:1:1 ratio), building the microbial community that gives our bread its signature tang and character.

Unlike commercial yeast, natural fermentation requires patience. But it’s that slow process that brings depth and individuality to each loaf. We feed our starter based on rhythm and instinct, not rigid schedules—a reflection of how neurodivergence influences our craft with flexibility and flow.

Bulk Fermentation: Where Flavor Develops

Once the starter is active and bubbly, we mix our dough and let time work its magic. This bulk fermentation stage can last 6–10 hours, depending on temperature and hydration. During this time, the wild yeasts feast on flour sugars, creating gas that gives rise and structure to the loaf.

Our classic sourdough dough is usually around 75% hydration—just enough to keep things elastic without becoming unruly. Every stretch and fold strengthens the gluten network while layering in oxygen and finesse. No mechanical mixers—just hands, intention, and time.

Shaping the Artisan Identity

Shaping is where the artisan in "artisan sourdough loaf" truly comes through. After the bulk ferment, we pre-shape, rest, and then give each loaf its final form. The shaping process influences oven spring, crumb texture, and the signature exterior of our bread.

For our classic, we aim for tight surface tension without overworking the dough. It’s not about perfection—it’s about personality. Every loaf is a little different, and we embrace that.

The Artisan Sourdough Process: From Starter to Loaf

Cold Proofing for Complexity

Once shaped, loaves go into the fridge for a long, cold nap—anywhere from 12 to 36 hours. This cold fermentation deepens the flavor, and makes scoring and baking more predictable. It also gives us the flexibility we need to run a cottage bakery on our schedule—neurospicy life requires adaptability.

During this phase, the dough develops nuanced acidity, beautiful blistering, and that chewy, complex interior that sets sourdough apart.

Baking with Boldness

We bake our loaves directly on a stone or steel surface—no Dutch oven. This method gives us a smooth, bold crust and better control over the final shape. A deep score across the top lets steam escape and gives that STUpendous signature ear.

The bake itself is done in two phases: high heat to set the structure and get that oven spring, then a lower temp to deepen the crust and finish the bake.

Every Loaf Has a Story

We don’t mass-produce. Each artisan sourdough loaf is crafted to request, with ingredients chosen for their flavor and feel. Some are classic, others get wild with infusions—cheddar-jalapeño, s’mores, seasonal surprises. But every one starts the same way: with care, culture, and time.

Want to try the process yourself? Or just eat the results? Either way, our oven’s always on. Bread is love—and this is ours.