Bakeryss · Artisan Sourdough Guides
Guides
Bakeryss publishes artisan sourdough guides — and Sourdough Lab is the software companion that practices what they teach.
Mastering Sourdough — A Definitive Guide
The Second Edition is the first Bakeryss guide and the knowledge foundation of every Sourdough Lab tool — Knowledge Library articles cite chapters, calculators cite formulas and sources, and the book is what the app sells you back into every time you bake.
- Building a starter from scratch — and what each stage is telling you
- Feeding ratios and maintenance for a busy kitchen
- The core formulas the book is built on: hydration, baker's percentage and dough temperature
- Fermentation signals that beat the clock
- Troubleshooting the classic failures: weak rise, flat loaves, dense crumbs
Straight talk: recipe quantities, times and temperatures in the guide are starting-point formulas — not independently verified in a test kitchen or laboratory. No testimonials are invented here, and this page shows no sales numbers.
The Store catalog is open to browse — every Bakeryss guide is listed there. Purchasing is a separate matter: no payment buttons exist on this public site, and none will until Store checkout does.
Bakeryss · Sourdough troubleshooting
Troubleshoot your sourdough
Problems you can read from the dough and the loaf. Each guide starts with the answer, then shows how to reason through it from what you can actually observe — useful on its own, and a way into the tools when you want to go further.
Why Is My Sourdough Gummy?
Work out whether a dense, tacky crumb came from fermentation, the bake, cooling or the dough — instead of assuming it was underproofed.
Read the guideIs My Sourdough Underproofed or Overproofed?
Read rise, strength, shaping and crumb together to judge which way fermentation went.
Read the guideWhen Is Sourdough Bulk Fermentation Done?
Judge when to stop bulk by how the dough has changed, not by a fixed number of hours.
Read the guideSourdough Bulk Fermentation by Temperature
How temperature changes the pace of fermentation — and why it still can't tell you when bulk is done.
Read the guideWhy Is My Sourdough So Sticky?
Separate hydration, flour, strength, fermentation and handling before you change the recipe.
Read the guide