I started my sourdough baking journey while I was in college, which meant I had a lot of free time to bake whenever I wanted. Then I got a full-time job, and I was really afraid I wouldn’t be able to keep up with my passion—except on weekends. That’s why I developed a system that allowed me to incorporate sourdough into my life no matter how busy things got. Then I had a baby… and things somehow got even more complicated!
This guide is designed to show you that you can absolutely fit sourdough into your life, whether you’re a busy professional or a stay-at-home mom. Let’s dive into how to build a sourdough schedule that works for you.
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Why Sourdough is Worth the Effort
There’s something incredibly grounding about baking your own bread. Sourdough is naturally fermented, making it easier to digest and often more tolerable for people sensitive to commercial yeast. Beyond the health benefits, it connects you to something timeless and slow—even if your life is anything but. That’s why I make time for it, even in the chaos of mom life.
The Basics
To start, you’ll need two things:
- A sourdough starter
- A solid sourdough bread recipe
Luckily, I have both right here on the blog:
Once you have those two essentials, it’s time to shift your mindset around sourdough baking. The internet has overcomplicated it so much that it discourages people from even trying. Just know this: you don’t need perfect loaves to enjoy amazing bread. You’re feeding your family—not running a bakery. Take the shortcuts you need to get fresh sourdough on the table.
Tools That Help (But Aren’t Required)
You don’t need a fancy setup to make great bread. Use the mixing bowls you already have and an old pasta jar to store your starter. A tea towel in a bowl works fine for proofing, and a sharp kitchen knife can score the dough.
That said, here are a few tools that make the process smoother:
- Banneton baskets – For proofing your dough.
- Bread lame – For scoring.
- Proofing box – Especially helpful if you work outside the home and want more control over timing.
- Weck jars – Stylish and functional for storing your starter.
- Dutch oven – Creates steam for a nice oven spring. If you don’t have one, place the loaf on a baking sheet and toss an ice cube into the oven to mimic steam.
Want the full list? Check out my Essential Tools for Sourdough Baking Guide.
Stay-at-Home Mom’s Sourdough Schedule
Now that I’m home with my baby, my sourdough baking schedule revolves around nap times and independent play. Here’s what a typical day looks like:
- 7 PM – Feed the starter
(I don’t stress if it’s fallen past its peak. As long as it’s been fed in the last 24 hours—or sometimes even longer—I use it.)
The next day:
- 7 AM – Mix the dough and allow it to autolyze
- 8 AM – First stretch and fold
(Sometimes I forget and it sits longer—that’s totally fine.) - 10 AM – Second stretch and fold
(Even though most recipes call for hourly folds, 3–4 good folds usually do the trick.) - 12 PM – Third stretch and fold
- 2 PM – Final stretch and fold
- 6 PM – Preshape
- 6:30 PM – Final shape and into the fridge for cold proof
The bulk fermentation time can vary depending on your starter’s strength and your home’s temperature. For a deeper dive into this, check out my Bulk Fermentation Guide.
Next morning:
- 7 AM – Preheat oven and Dutch oven
- 8 AM – Bake, then let it cool for at least an hour
Working Mom’s Weekday Sourdough Schedule
This is the sourdough schedule I followed while working a full-time corporate job. Feel free to adjust the timing to fit your own workday.
- 7 AM – Feed the starter before work
- 6 PM – Mix the dough
(Yes, the starter may be past its peak, but don’t worry—many of my blog loaves were made this way.) - 7 PM–11 PM – Do a series of stretch and folds every hour
- 11 PM–7 AM – Bulk ferment overnight
(Be cautious—it can over-ferment. Place it somewhere cool to slow it down.) - 7 AM – Shape and place in the fridge for cold proof
- 6 PM – Preheat oven and Dutch oven
- 7 PM – Bake and let cool
Weekend Sourdough Baking Schedule
If weekdays feel too packed, try this weekend sourdough schedule. It’s perfect when you’re off work or your partner is home to help with the baby. This relaxed pace lets you truly enjoy the baking process.
Saturday:
- 8 AM – Feed starter
- 2 PM – Mix dough
(Adjust the time depending on your starter’s readiness.) - 3 PM – Stretch and fold 1
- 4 PM – Stretch and fold 2
- 5–6 PM – Optional additional folds
- 8 PM – Preshape
- 8:30 PM – Final shape and into the fridge for proofing
Sunday:
- 8 AM – Preheat oven and Dutch oven
- 9 AM – Bake and let cool completely
Tips for Fitting Sourdough into Real Life
- The fridge is your best friend.
Use it to pause fermentation and make the schedule work for you. - Don’t stress about timing.
Starter falling? Still usable. Dutch oven not fully preheated? Still bake it. It will be fine. - Batch and freeze loaves.
Bake multiple loaves at once and freeze them. Just pull one out when you need fresh bread.
FAQ: Real-Life Sourdough Questions
Can I skip stretch and folds?
You technically can, but they help build structure. If you’re in a rush or forget one or two, it’s not the end of the world. Your bread will still be tasty! Just try to perform at least 3-4 sterch and folds and the and you should be good.
How long can I cold proof in the fridge?
Up to 72 hours! In fact, a longer cold proof can improve flavor. I usually do 12–24 hours for simplicity.
What if my house is cold?
Cold temps slow everything down. Try placing your dough in the oven with the light on (not heat!) or in a microwave with a mug of hot water. You can also buy a bread proofing box to have better control of the fermentation process.
I hope this encourages you to find a sourdough schedule that fits your life. Share your routine in the comments, and don’t forget to join my newsletter for more real-life sourdough tips and recipes!
