Top 45 Sourdough Influencers in 2026 - A Must-Follow Bakers

45 leading sourdough influencers to follow in 2026, sharing exclusive recipe videos and proven fermentation tricks you won’t see on other pages.

Top 45 Sourdough Influencers in 2025: Bakers Worth Your Follow

Sourdough bread has this way of pulling people together, whether it's the tangy smell filling a kitchen or the satisfaction of slicing into a loaf you made yourself. In 2025, a bunch of online creators stand out for sharing their baking secrets without the fluff. They post real steps, from feeding starters to troubleshooting flat loaves, drawing from kitchens around the world. I follow a few myself, and they've cut down my trial-and-error time by half. This roundup covers 45 of them, starting with detailed looks at a handful and then quick spots on the rest. Each one offers something useful, like hydration tweaks for humid days or flavor boosts from local grains.

Foodgeek: Sune Trudslev's Reliable Starter Method

Sune Trudslev runs Foodgeek on YouTube, and his sourdough starter guide feels like a conversation with a patient friend. He breaks down the science into steps any home baker can handle. Start with a digital scale, bowl, dough scraper, bench knife, banneton, proofing spot, and Dutch oven. Keep these tools in one spot to build your routine. For the starter, mix 1:1:1 by weight—starter, flour, water—every 12 hours at room temperature for the first two or three days. Switch to once a day, or pop it in the fridge for weekly feeds. Always wake it up before baking.

Aim for 70 to 75 percent hydration in your dough for that airy crumb and solid crust. Drop to 60 to 70 percent if you're adding whole grains, so fermentation doesn't drag. Preheat your oven to 240 degrees Celsius. Bake covered for 15 to 20 minutes, then uncover for another 20 to 25 until the crust turns deep brown. Cool the loaves completely on a wire rack. No rushing the slice.

Sune's videos often tie into bread_spiration challenges, where home bakers and pros swap advice. Drop questions in the comments; he or others usually reply quick. If you're just starting, pair his stuff with The Clever Carrot. That account gives plain talk on bakery basics, making the chemistry less intimidating. Miriam's page digs into whole-grain options with steps that click for beginners and fans alike. I like how she tests recipes in small batches first.

Why stick with this? A regular feeding schedule creates a tough starter that bounces back from flour changes or room temp swings. Tweak flavors as needed. Even if a bake goes sideways, proof in a banneton and let the crust build for extra snap. Jot down your tries, match them against others, and use that bread_spiration tag to connect. It turns solo baking into shared wins, especially for folks chasing wholesome, repeatable loaves.

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