Quality Sourdough Starter: A healthy and active sourdough starter is crucial. Take the time to create a strong starter, and maintain it with regular feedings. This ensures a reliable source of wild yeast and lactic acid bacteria for fermentation. Good Flour: High-quality flour, especially bread flour or a mixture of bread flour and whole wheat flour, can make a significant difference in the texture and taste of your bread. Accurate Measurements: Use a digital kitchen scale to measure ingredients accurately. Consistency in measurements is key for reliable results. Hydration: The amount of water in your recipe, or the dough's hydration level, affects the final texture of your bread. Experiment with hydration levels to find the right balance for your preferences. Temperature Control: Pay attention to temperature. Warmer temperatures can speed up fermentation, while cooler temperatures slow it down. Adjusting the temperature can help control the sourness and fermentation speed. Autolyse: Incorporate an autolyse period, where you allow the flour and water to rest together before adding the starter. This helps with gluten development and flavor. Folding and Shaping: Instead of heavy kneading, use gentle folding techniques during bulk fermentation and shaping. Proper shaping is essential to create good structure and a well-formed loaf. Proper Proofing: Ensure your dough is properly proofed to avoid overproofing or underproofing, both of which can lead to issues in the final bread. Steam in the Oven: Using a Dutch oven or a method to generate steam in your oven helps create a beautiful, crispy crust.