High hydration sourdough focaccia made perfect with 50% sourdough

Baking sourdough is a journey—one filled with sticky fingers, stubborn dough, and a few flat, sad-looking loaves.

But for Alina, those early struggles were just the warm-up.

"At the beginning of my sourdough baking journey, I always relied on the recipes I found, and most of the time, the result was poor. My bread didn’t ferment properly, and I ended up with dense, chewy, and tasteless bread," she admitted to WooGlobe.

But instead of giving up, she changed her approach. "Experiment and trust your instincts—the more loaves you bake, the better you’ll understand your dough."

And clearly, she understands it like a pro!
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