What if the best sourdough baker you know isn't following the recipe exactly?

In this episode of Saving Bread, I sit down with Josh Fairbanks, a bread and bagel baker from Portland, to talk about the balance between technical knowledge and intuition in sourdough baking.

We explore what it really means to know your sourdough starter, why learning to read your dough is just as important as following a formula, and how working with local millers can deepen your understanding of flour, fermentation, and flavor. Whether you're baking naturally leavened bread or sourdough bagels, this conversation will encourage you to trust your instincts while continuing to learn the science behind great bread. You can find Josh at @joshfairbanksbread on Instagram

In this episode, we discuss:

Building a relationship with your sourdough starter
Learning to trust your intuition as a baker
Reading dough instead of relying only on the clock
Working with local mills and freshly milled flour
Developing recipes through observation and experience
Baking sourdough bread and bagels with intention

Josh reminds us that great baking comes from combining knowledge, curiosity, and experience—not simply following a recipe.

Topics: sourdough podcast, sourdough starter, sourdough fermentation, artisan bread, sourdough bagels, bread baking, naturally leavened bread, local flour, fresh-milled flour, local mills, bread science, fermentation.