Selecting Sourdough Bread
The quality of a loaf is determined long before you slice it. Understanding the physical markers of a long-fermented bread helps you distinguish between true artisanal sourdough and mass-produced imitations.
Look beyond the flour dusting.
Many loaves are dusted to look rustic; focus on the skin of the crust and the weight of the dough to judge quality. You are looking for signs of a slow, controlled fermentation process.
- serrated bread knife
- cutting board
What goes in.
- 1loaf of sourdough bread
Checking the hydration and crust tension
Gently press the sides of the loaf. A well-made sourdough should feel firm, not soft or spongy, with a crust that provides slight resistance before snapping back.
The method.
Assess the exterior color
The crust should be a dark, mahogany brown in places. Pale blonde loaves often lack the depth of flavor that comes from proper caramelization.
Listen for the crackle
A fresh loaf often continues to sing as it cools. If you hold the loaf to your ear, a slight crackling sound indicates the crust is thin and crisp rather than leathery.
Examine the base
Check the bottom for 'ears' or burnt spots. A scorched bottom is a sign of a very hot hearth, which is usually necessary for a good rise.
Inspect the crumb
If the loaf is already sliced, look for uneven holes—large and small scattered throughout. A uniform, cake-like crumb suggests a rushed fermentation or excessive commercial yeast usage.
When it doesn't go to plan.
Avoid loaves that feel light as air; they will likely be dry and flavorless.
True sourdough should smell slightly acidic, like yogurt or cider, rather than sweet or purely yeasty.
If buying from a market, ask if the bread was baked within the last 8 hours for maximum crispness.
The ones that keep coming up.
Why is my sourdough crumb gummy?
This usually indicates the bread was cut while still warm. The interior continues to set as it cools; cutting too soon traps steam and creates a dense, sticky texture.
Does a thicker crust mean the bread is stale?
No, a thick, dark crust is a feature of long-fermented dough. It protects the interior, keeping it moist for days.
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