Burnt sourdough? Here's how to avoid overbrowning, manage added sugars like sprinkles, and choose the right bakeware and slicing tools for the perfect loaf.
Whether you're deep into your sourdough journey or just inspired by Taylor Swift's viral Funfetti sourdough, mastering the perfect bake takes more than a good starter. Burnt crusts, uneven browning, and sugar-induced scorching are all common issues—especially with sweet mix-ins. Here’s how to bake sourdough without burning it, plus how your bakeware and tools can make or break your loaf.
Why Sourdough Burns—And How to Prevent It
Baking sourdough is part technique, part science. Here are the most common reasons your loaf might burn before it’s fully baked:
1. Oven Temperature Is Too High
Many sourdough recipes call for a preheated Dutch oven at 475°F or higher. While this helps with oven spring and crust, it can scorch the bottom of your loaf—especially in heavy cast iron.
2. Overbaking
Going for a dark crust? There's a fine line between caramelization and burning. Track internal temperature (around 205°F is ideal) and don’t rely on time alone.
3. Added Sugar Accelerates Browning
If you're adding honey, dried fruit, or colorful sprinkles (à la Swift), expect faster browning. Sugar lowers the burn threshold by activating the Maillard reaction earlier.
Pro Tip:
Reduce the oven temp by 25°F when using sugary ingredients. Use parchment paper or a silicone baking mat to buffer direct contact between sugar and hot metal. If browning too fast, tent your loaf with foil halfway through.
Funfetti Sourdough? Here's What to Know About Baking With Sprinkles
Taylor Swift’s “sourdough era” may have made funfetti bread the internet's new favorite bake, but sprinkles bring their own set of challenges.
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Sprinkles melt fast and can leak sugar into your dough or pan
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This can cause localized burning or bitter crust spots
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Choose sprinkles with no artificial color bleed (look for bake-stable brands)
For best results, fold in sprinkles after the bulk ferment and before the final shape. And again—lower that bake temp.
Best Bakeware for Sourdough: Pros and Cons by Material
Not all sourdough tools are created equal. Your bakeware directly impacts crust development, browning, and consistency. Here's how the most common materials compare:
| Bakeware Material | Pros | Cons |
|---|---|---|
| Cast Iron | Retains high heat; ideal for crust and oven spring | Can cause burnt bottoms without a buffer |
| Enameled Cast Iron | Same heat benefits, easier to clean | More fragile and expensive |
| Steel Baking Sheet | Even surface baking; good for focaccia or batards | Requires steam tray for proper sourdough crust |
| Clay or Stoneware | Gentle heat; retains moisture | Fragile; slower preheat; less predictable results |
| Glass Bakeware | Visual tracking of bottom browning | Uneven heating at high temps |
Our Recommendation:
Use an enameled cast iron Dutch oven or combo cooker, lined with parchment. For sweet doughs, always shield the bottom with a layer to prevent sugar scorching.
The Forgotten Step: Why You Need a Quality Slicing Knife
You’ve spent 48 hours nurturing your starter, shaping your dough, and baking with care. The wrong knife can still ruin your loaf.
Here’s what to look for in a sourdough slicing knife:
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Serrated edge for sawing through thick crusts without crushing the crumb
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Full control and ergonomic grip, especially for smaller hands
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Sharpness retention, to maintain clean slices even after dozens of loaves
The Cardinal Knife was designed specifically with balance, control, and adaptability in mind—perfect for delicate sourdough, whether you’re slicing a classic boule or a Swift-inspired funfetti loaf.
Final Thoughts: Don’t Let the Bake Be the Weakest Link
Perfect sourdough is the sum of its parts: fermentation, shaping, baking, and slicing. If you're experimenting with fun flavors or hopping on the #SourdoughForSwifties trend, don’t forget the basics.
Control your heat. Understand your ingredients. Use the right tools. And always finish with precision.
Bonus Recipe: Fairy Bread Sourdough
Inspired by the nostalgic Australian treat—and Swift’s sprinkle-filled loaves—this sourdough variation adds color without sacrificing texture. Note: this isn’t dessert. It’s joy in loaf form.
Ingredients:
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500g bread flour
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100g active sourdough starter
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350g water
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10g salt
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75g rainbow sprinkles (use bake-stable, non-bleeding variety)
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Optional: 1 tsp vanilla extract for a soft sweetness
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Softened salted butter, for serving (non-negotiable if you want full fairy bread effect)
Instructions:
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Mix & Autolyse: Combine flour and water, mix until shaggy. Rest for 30–45 mins.
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Add Starter & Salt: Mix in starter and salt (and vanilla, if using) until fully incorporated.
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Bulk Fermentation: Stretch and fold every 30 minutes for 2–3 hours. On the final fold, gently incorporate the sprinkles—try not to crush them.
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Shape & Proof: Shape into a boule, place in a floured banneton, and refrigerate overnight (8–12 hours).
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Bake:
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Preheat Dutch oven at 450°F for 45 minutes.
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Score your loaf and place parchment underneath to protect against sugar burn.
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Bake covered for 20 minutes, then uncovered for 20–25 minutes. Tent with foil if browning too quickly.
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Cool & Slice: Let cool at least 1 hour. Slice with a serrated knife for clean cross-sections (the Cardinal Knife shines here).
Serve: Thick slices, toasted or fresh, slathered with butter—just like real fairy bread. But elevated.
