Sourdough Do's and Don’ts | Timing, Temperature and Troubleshooting
Welcome back into my kitchen.
In this week’s Ask Charlie, I’m sharing my sourdough dos and don’ts the small, often overlooked details that make all the difference between a beautiful, risen loaf and something a little more… flat.
Sourdough has become part of the rhythm of our home. It’s not complicated, but it is precise. In this episode, I talk you through how I feed my starter, why timing matters so much, how room temperature can quietly sabotage you, and the simple habits that keep everything working smoothly.
We begin at lunchtime with feeding the starter, talk through what “active” really looks like, and move gently into the evening loaf-making routine, stretches and folds, overnight proving, bannetons, rice flour, and finally baking in a hot Dutch oven. I also answer common questions about sticking, under- and over-proving, mould, hooch, and why patience truly matters when building your starter from scratch.
It’s not about perfection. Even after years of baking, I still have the occasional dud loaf. That’s part of the process. Sourdough teaches patience, observation, and a little humility too.
If you’re feeling frustrated with your loaves, I hope this feels reassuring and practical rather than overwhelming. Sometimes it’s just one small tweak, a warmer spot, better timing, or waiting for your starter to be truly ready.
Thank you for spending time with me in my kitchen. I hope this gives you confidence to keep going.
Love,
Charlie x
Links & Resources Mentioned
• My Dried Sourdough Starter – https://www.askcharlie.how/shop/p/sourdoughstarter
• Sourdough Masterclass (PDF & Video Options) – https://www.askcharlie.how/askcharlie-sourdough-masterclass
• Sourdough Bread Knife – https://www.askcharlie.how/shop/p/ask-charlie-sourdough-bread-knife
• Recommended Digital Scales – https://amzn.to/47h703S
• Banneton Basket (Oval & Round) – https://amzn.to/404UGzW
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Thank you for being here.