You will always want to use unbleached flour for your sourdough. I personally like King Arthur’s All-Purpose Flour. You can use bread flour or even whole wheat flour. I have also used freshly milled flour in my stater and bakes.

Gummy bread can be a result of many things. The most common cause is under-proofed dough. This is when your dough does not rise long enough initially. Patience is key to sourdough.

I recommend feeding your starter a minimum of 7 days. The more often you feed your starter, the stronger it will be.

A good ear is caused by a combination of several things. These include a strong starter, proper bulk fermentation, shaping, dough strength, scoring, and baking (enough steam).

My sourdough bread recipe can be found in my ebook “Understanding Sourdough: From Starter to Bakes.” This tried-and-true recipe is simple and yields delicious bread!

Storing sourdough in a plastic bag actually causes it to mold faster. I personally like Nectar and Nest’s Beeswax lined bread bags. You can also store your bread in the refrigerator, just know this may dry it out. Another way to store your bread long term is freezing it (see my ebook for freezing instructions). Keep in mind that because sourdough bread is made with no preservatives, it will not last near as long as store-bought bread