Hey,

​

This week, I’ve been thinking about all the internet rules of sourdough. And I feel like autolyse is one of the first things EVERYONE says you absolutely HAVE TO DO if you want to bake half-decent loaves.

​

It’s not my favorite step—it feels like extra work—but aiming for that better bread keeps me at it.

​

What is autolyse?

In a nutshell, it's letting your flour and water hang out before adding the rest. It’s a basic step that helps the dough get better at absorbing water, becoming stretchier, and easier to shape.

​

But do you really need to do it?

​

My take: Autolyse is useful but not a must-do every single time.

I skip it when short on time, especially with white flour. Yet, for whole wheat, I stick to it. The improvement in dough handling and bread quality is too good to pass up.

​

Interestingly, I often mix all the ingredients together—yes, including the salt and starter. This way, I still give the flour time to absorb the liquid, but it’s not the strict autolyse of just flour and water. Then I learned that adding starter during this initial mix and letting it sit is called fermentolyse. Did you know that? Sourdough baking really does have its own language sometimes!

​

Initially, I doubted how much difference autolyse could make. But, seeing my bread turn out better—like, really better—I’ve changed my tune.

​

Give it a shot. Start with a short autolyse, then experiment with longer times. Definetely try it for anything whole grain, you WILL notice the difference!

​

Remember, even small steps can improve your sourdough. Autolyse—or in some cases, fermentolyse—might just be one of those steps for you.

​

You’ve got this!

​

PS: I have not one, but TWO new recipes on my site this week, and both are extra chocolaty! Whether you're a muffin person or a cookie person...I got you covered.

​

Until next time,

Tina

(Hit reply to reach me directly!)