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How to Bake Sourdough Bread: Fermentation, Starters & Recipes
How to Bake Sourdough Bread

By Michael Kalanty

Published 2025

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After 2 hours, take the Levain’s temperature again. Write this on your fermentation tag. Don’t worry if the Levain is a little warmer or cooler than 76°F. At least, not the first or second time. If it continues to be a problem, look for another spot in your bakeshop.

Monitor the Levain’s temperature to learn if that particular fermentation spot was a good choice or not. Once you find that sweet spot in your bakeshop where the Levain can ferment at its target temperature, you’re well on your way to producing consistent flavor in your wild yeast breads.

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