My Sourdough Story

Track every loaf.
Learn from every bake.

A home for your sourdough journey. Document your craft, track your progress, and share your story with a community of home bakers. New to sourdough? Our built-in starter guide gives you a faster path to your first quality loaf.

Your personal bake journal

Every loaf tells a story. Log recipes, photos, and fermentation notes in one beautiful place. Every recipe is stored in the same clean, readable format — so you can focus on baking instead of scrolling through ads and long-winded stories just to find the ingredients.

Saturday Country Loaf

Saturday Country Loaf

RecipeJan 18, 2026
Seeded Multigrain

Seeded Multigrain

RecipeFeb 22, 2026
The Storyteller

The Storyteller

RecipeMar 30, 2026
Golden Rye Boule

Golden Rye Boule

RecipeApr 20, 2026
Seeded Spelt

Seeded Spelt

RecipeMay 15, 2026
Heirloom Spelt

Heirloom Spelt

RecipeMay 28, 2026
The Sunday Reserve

The Sunday Reserve

RecipeJun 10, 2026
Saturday Country Loaf

Saturday Country Loaf

RecipeJan 18, 2026
Seeded Multigrain

Seeded Multigrain

RecipeFeb 22, 2026
The Storyteller

The Storyteller

RecipeMar 30, 2026
Golden Rye Boule

Golden Rye Boule

RecipeApr 20, 2026
Seeded Spelt

Seeded Spelt

RecipeMay 15, 2026
Heirloom Spelt

Heirloom Spelt

RecipeMay 28, 2026
The Sunday Reserve

The Sunday Reserve

RecipeJun 10, 2026

Track Your Journey

From your first flat loaf to your best oven spring, every bake is a step forward.

Upload Photos

Upload Photos

Capture every crumb shot and crust score to build your visual baking history.

Log Recipes

Log Recipes

Record hydration, flour blends, and fermentation timing for every bake.

Track Progress

Track Progress

Compare bakes over time and see how your skills rise with each loaf.

Showcase your skills with your own portfolio page

Every baker deserves a beautiful home for their craft. Get a customizable profile page at mysourdoughstory.com/yourname and share your journey with the world.

  • Choose from curated layout templates
  • Auto-filled with your bakes & story
  • Perfect for farmers markets & local sales
  • One tap to share anywhere
Minimal
Minimal
Editorial
Editorial
Market
Market

Everything you need to improve

Bake Journal

Document every loaf with photos, recipes, and fermentation notes. A comprehensive bake history and maintaining certain constants will allow you to truly perfect your loaf.

Shared Wisdom

Get honest, helpful feedback from fellow bakers who have been where you are. Fresh eyes on your crumb, crust, and technique can reveal things you might not see yourself.

Custom Applications

Automatically calculate hydration, time everything with one touch, scale recipies with ease, and input temperatures for approximate bulk ferment times.

Community Cookbook

Borrow knowledge from bakers around the world. Explore recipes, tips, and techniques that have already been tested, tweaked, and perfected by experts in the community.

Your recipes, in print

Turn every great loaf into a lasting memory. Create beautiful recipe cards featuring your recipe, photos, notes, and baking journey. Print them at home, order professional keepsakes, collect them in your binder, and share them with the community while keeping credit attached to the original baker. Perfect for preserving family traditions, celebrating milestones, and creating gifts that will be treasured for years.

Recipe Cards

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PDF

Printable PDF

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Instagram Story

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Designed for bakers on the go

A calm, intentional experience that puts your bread front and center.

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My Journal

Your bake history, photos & notes.

Country Loaf

Country Loaf

Baked on Jan 18, 2026

4.5
Whole Wheat

Whole Wheat

Baked on Feb 22, 2026

3.5
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My Recipes

Your saved bakes, ingredients & method.

Classic Country Sourdough

Ingredients

  • 500g bread flour
  • 375g water
  • 100g active sourdough starter
  • 12g salt

Instructions

  1. Mix the Dough

    Combine the flour, water, starter, and salt until no dry flour remains. Cover and let the dough rest for 1 hour.

  2. Stretch & Folds

    Perform 4 sets of stretch and folds, spaced 25 minutes apart.

  3. Bulk Ferment

    Cover the dough and let it bulk ferment for about 10 hours at 72°F (22°C), or until the dough is puffed, airy, and slightly jiggly.

  4. Shape the Dough

    Turn the dough onto a lightly floured surface and shape it into a tight boule or batard. Place seam-side up into a floured banneton.

  5. Cold Proof

    Cover and refrigerate for 10–12 hours.

  6. Score the Dough

    Preheat your oven and Dutch oven to 465°F (240°C). Turn the dough onto parchment paper or a bread sling and score the top with a sharp blade or bread lame.

  7. Bake

    Transfer the dough into the hot Dutch oven. Bake covered for 40 minutes at 465°F (240°C). Remove the lid, reduce the temperature to 450°F (232°C), and bake uncovered for an additional 10 minutes until deeply golden brown.

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Sourdough Hydration Calculator

Calculate hydration, dough weight, and ingredient amounts for your next bake.

g
g
g
%

100% means equal parts flour and water. This changes your loaf's hydration.

g
Hydration
77.3%
Dough Weight
987g
Total Flour
550g
Total Water
425g

What is Hydration?

Hydration is the percentage of water compared to flour.

Example: 500g flour + 375g water = 75% hydration.

Lower hydration
  • Easier handling
  • Tighter crumb
Higher hydration
  • More open crumb
  • Larger holes
  • Stickier dough

Bake. Track. Improve. Share.

Sourdough is a journey, not a destination. Whether you are fighting flat loaves or chasing the perfect ear, you are not alone. Our community is here to celebrate every milestone, troubleshoot every flop, and inspire your next bake.

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