A sourdough schedule that fits a working week

30 August 2026

Most sourdough instructions assume you are home all day. After a few failed loaves I settled on a schedule that leans on the fridge instead.

The schedule

• Thursday, 21:00 — feed the starter, leave it on the counter.
• Friday, 07:00 — mix 500 g flour, 350 g water, 100 g starter; rest 30 minutes, add 10 g salt.
• Friday, before and after work — two sets of stretch-and-folds, then shape and put it in the fridge.
• Saturday morning — bake straight from the fridge: 20 minutes lidded at 250 °C, 20 more uncovered at 230 °C.

The long cold proof does most of the work, and the flavour is better than any of my same-day attempts.