There is something profoundly beautiful about sourdough. It is slow. It is alive. It is patient. It is shaped by your hands, your home, your rhythm, and your faith. In a world that often rushes, sourdough invites us to embrace the pace of the garden — the way God designed nourishment to be created: simply, quietly, and with intention.

At Kingdom Come Home, we believe that what we create with our hands is an extension of what God is cultivating in our hearts. Sourdough is more than bread — it’s an invitation to slow down, to nurture, to steward, and to give thanks for the daily bread He provides.

Whether you’re a new baker or a seasoned one, here are our Top 10 Tips for Sourdough Success, crafted to help your loaves rise beautifully every single time.

Top 10 Tips for Sourdough Success

1. Keep Your Starter Warm and Well-Fed

Your starter is the heart of your bread. Treat it like a living ingredient — because it is.

• Ideal temperature: 72–78°F

• Feed equal parts starter, flour, and water

• Use your starter when it has doubled, is bubbly, and smells slightly sweet and yeasty

A strong starter creates a strong loaf.

2. Choose High-Quality Flour

Good flour makes all the difference.

Look for:

• Unbleached

• Unbromated

• Organic if possible

• Bread flour for strength, or a mix of bread + whole wheat for flavor

The better the grain, the better the bread.

3. Hydration Matters

Water makes a dramatic difference in sourdough texture.

A reliable starting point is 70–75% hydration.

• Higher hydration = open crumb

• Lower hydration = easier to handle

Start lower until you gain confidence.

4. Use the Stretch-and-Fold Method

No heavy kneading necessary.

Across the first 2 hours of bulk fermentation, perform 3–4 rounds of stretch-and-folds.

This builds gluten strength and airy structure — gently.

5. Don’t Rush the Fermentation

Sourdough thrives on time.

• Bulk ferment: 4–6 hours

• Watch the dough, not the clock

• Look for: rise, softness, and a gentle jiggle

A patient loaf is a flavorful loaf.

6. Embrace the Cold Overnight Rise

This step is a game changer.

Let the dough rest in your fridge 8–24 hours before baking.

This gives you:

• Better flavor

• Better structure

• Better oven spring

• Easier scoring

Cold dough bakes beautifully.

7. Bake in a Preheated Dutch Oven

Steam is essential for that artisan crust.

Heat the Dutch oven at 450°F for at least 30 minutes.

This traps moisture and creates that crackly, golden finish.

8. Score with Confidence

Use a sharp blade or bread lame and cut at a slight angle.

This gives your sourdough its beautiful bloom and directs where your loaf will expand.

9. Let It Cool Completely

Cooling is a crucial part of the process.

Wait at least 2 hours before slicing to avoid a gummy texture.

The crumb continues setting long after it leaves the oven.

10. Give Yourself Grace — Every Loaf Is a Teacher

Humidity, flour type, temperature, and technique all shift your results.

Sourdough teaches patience, discernment, and consistency — and every loaf is a step forward.

As Scripture says: “And let the beauty of the Lord our God be upon us,

And establish the work of our hands for us.” — Psalm 90:17 (NKJV)

Sourdough is a work of the hands — and of the heart.

A Kingdom Come Home Touch: Honey on Warm Sourdough

Fresh sourdough is wonderful on its own, but it becomes heavenly when paired with any of our Kingdom Come Home honeys.

One of our personal favorites is our Raw Caramel Honey — rich, golden, and naturally decadent.

It’s delicious:

• spread on warm sourdough fresh from the oven,

• swirled over toasted slices, or

• melted into real, high-quality butter on a warm, crackly loaf.

It’s one of those simple, wholesome joys that turns a homemade loaf into a soul-warming treat.

Kingdom Come Home Simple Sourdough Bread Recipe

Ingredients:

• 100 g active, bubbly sourdough starter

• 350 g warm water

• 500 g bread flour

• 10 g sea salt

Instructions

1. Mix the Dough

Stir together starter and warm water until cloudy.

Add flour and salt, mixing until a shaggy dough forms.

Cover and let rest 30 minutes.

2. Stretch and Fold

Perform 3–4 rounds of stretch-and-folds over 2 hours.

The dough will become smoother and stronger each time.

3. Bulk Fermentation

Let rise 4–6 hours, until puffy, soft, and slightly jiggly.

4. Shape the Dough

Turn onto a lightly floured surface and shape into a round.

Place in a floured banneton or lined bowl.

5. Refrigerate Overnight

Rest in the fridge 8–24 hours for flavor and structure.

6. Preheat the Oven

Heat Dutch oven at 450°F for 30 minutes.

7. Bake

Turn dough onto parchment, score boldly, and place into the hot Dutch oven.

• Bake 20 minutes covered

• Bake 20–25 minutes uncovered until deeply golden

8. Cool

Allow to cool completely before slicing.

Blessings,

Heidi Davis

Co-Founder with Holy Spirit

Kingdom Come Home