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It introduces the history of sourdough, how fermentation works through enzymes, yeast, and bacteria, and how to build, assess, and maintain a starter. The framework then covers starter types, flour and bread types, wheat and non-wheat methods, dough handling techniques, mixing variations, baking with steam, and storage options. 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Ask this book. Loafy, its free companion, answers from these pages and names the section: [https://loafy.ai](https://loafy.ai)  \nThe full source code for the book is available at  \n[https://github.com/hendricius/the-sourdough-framework/](https://github.com/hendricius/the-sourdough-framework/)[ ](https://github.com/hendricius/the-sourdough-framework/)under CC-BY-SA license. See [https://creativecommons.org/licenses/by-sa/4.0/](https://creativecommons.org/licenses/by-sa/4.0/ for)[ for](https://creativecommons.org/licenses/by-sa/4.0/ for)[ ](https://creativecommons.org/licenses/by-sa/4.0/ for)more details. Do not hesitate to report mistakes or suggestions for improvements. A hardcover version of the book is also available. More information here:  \n[https://www.breadco.de/hardcover-book](https://www.breadco.de/hardcover-book)  \nContents  \nPreface v  \nAcknowledgments x  \n1 The history of sourdough 1  \n2 How sourdough works 9  \n2.1 Enzymatic reactions .............................. 9  \n2.1.1 Amylase ................................ 11  \n2.1.2 Protease . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  \n2.1.3 Improving enzymatic activity . . . . . . . . . . . . . . . . . . . . 13  \n2.2 Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  \n2.3 Bacteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17  \n3 Making a sourdough starter 20  \n3. 1 Baker’s math . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20  \n3.2 The process of making a starter ....................... 21  \n3.3 Determining starter readiness ........................ 26  \n3.4 Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28  \n4 Sourdough starter types 32  \n4. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32  \n4.2 Regular starter ................................. 34  \n4.3 Liquid starter ................................. 35  \n4.4 Stiff starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37  \n4.5 Lievito madre or pasta madre . . . . . . . . . . . . . . . . . . . . . . . . 41  \n4.6 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42  \n5 Flour types 43  \n6 Bread types 47  \n6. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47  \n6.2 Flatbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48  \n6.2. 1 Flatbread framework . . . . . . . . . . . . . . . . . . . . . . . . . 49  \nContents  \n6.2.2 Simple flatbread recipe ........................ 53  \n6.3 Loaf pan bread ................................ 55  \n6.4 Free standing bread .............................. 56  \n7 Wheat sourdough 58  \n7.1 The process .................................. 59  \n7.2 Readying your starter ............................. 60  \n7.3 Ingredients ................................... 62  \n7.4 Hydration ................................... 63  \n7.5 How much starter? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66  \n7.6 Autolysis .................................... 68  \n7.7 Fermentolysis ................................. 69  \n7.8 Dough strength ................................ 70  \n7.9 Bulk fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76  \n7. 10 Stretch and folds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82  \n7.11 Optional: Dividing and Preshaping ..................... 86  \n7.12 Shaping ..................................... 89  \n7.12.1 Flouring the surface ......................... 90  \n7.12.2 Flipping the dough .......................... 91  \n7.12.3 Create rectangular shape ...................... 92  \n7.12.4 Folding ................................. 93  \n7.12.5 Sealing ................................. 94  \n7.12.6 Proofing preparation ......................... 94  \n7.13 ","cbCailnY23hmybE2","https://ap.wps.com/l/cbCailnY23hmybE2","pdf",29203911,197,"English","# Preface\n# Acknowledgments\n# The history of sourdough\n# How sourdough works\n## Enzymatic reactions\n## Yeast\n## Bacteria\n# Making a sourdough starter\n## Baker’s math\n## Determining starter readiness\n## Maintenance\n# Sourdough starter types\n## Regular starter\n## Liquid starter\n## Stiff starter\n## Lievito madre or pasta madre\n# Flour types\n# Bread types\n## Flatbread\n## Loaf pan bread\n## Free standing bread\n# Wheat sourdough\n## The process\n## Hydration\n## Bulk fermentation\n## Stretch and folds\n## Shaping\n## Proofing\n## Scoring\n# Non wheat sourdough\n# Mix-ins\n## Categories\n## Examples\n## Techniques\n# Baking\n## The process of baking\n## The role of steam\n## Building up steam\n## Conclusions\n# Storing bread\n## Room temperature\n## Room temperature in a container\n## Fridge\n## Freezing","[{\"question\":\"What does the book explain about how sourdough works?\",\"answer\":\"It covers enzymatic reactions, yeast activity, and bacterial processes, and explains how these drive fermentation and bread development.\"},{\"question\":\"How are sourdough starters created and maintained?\",\"answer\":\"The book provides a step-by-step process for making a starter, methods for determining readiness, and ongoing maintenance guidance.\"},{\"question\":\"What baking techniques does the framework emphasize?\",\"answer\":\"It explains the baking process with a focus on the role of steam, including ways to build steam using tools like Dutch ovens or inverted tray methods.\"}]","The Sourdough Framework - Version October 12, 2026 - Bake smarter | PDF",1791863802,69]