The Starter Jar

Scoring Patterns 101 Learn the basics of bread scoring with simple, beautiful designs that open up perfectly in the oven. Ingredients: 100g active sourdough starter (100% hydration) | 400g bread flour (unbleached, strong) | 300g water (lukewarm, about 85°F/29°C) | 8g salt (fine sea salt) | 20g whole wheat flour (optional, for flavor) | Rice flour for dusting proofing basket Instructions: Make a Simple Test Dough: Mix the starter, water, flour, and salt until you have a medium-hydration dough. Ferment and shape it the same way you would a basic batard or boule. Cold Proof for a Cleaner Cut: Refrigerate the shaped dough for 8 to 12 hours. Cold dough gives the blade resistance and makes patterns easier to control. Dust and Plan: Turn the loaf onto parchment and dust lightly with rice flour. Decide on one main expansion score before adding any decorative marks. Cut With Intention: Hold the blade at a shallow angle for the main score and move in one quick stroke. Decorative cuts should be shallower and never compete with the expansion line. Bake Hot: Bake in a preheated Dutch oven so the loaf can spring immediately. Watch where the crust opens and use that feedback on the next loaf. Repeat the Same Pattern: Practice the same score for a few bakes in a row. Consistency is what teaches you blade angle, depth, and timing. Tips: Consistency is your best tool. Bake the same recipe multiple times before tweaking — each bake teaches you something the last one couldn't.