Top 45 Sourdough Influencers in 2025 – A Must-Follow Bakers List

Follow these 45 profiles to elevate your sourdough game in 2025. Each focuses on practical techniques, transparent schedules, and routines you can adopt today to see consistent results at the bench and in the oven.

This list blends creators from a global mix of kitchens, studios, and online communities. It highlights recipes, fermentation experiments, and embedded notes that reflect real-world workflows into everyday bread-making. That reflects real-world workflows across homes of diverse sizes. You’ll see how greenfield projects adapt drafts to different environments, from cool basements to warm apartments.

matthew demonstrates an intricate levain routine that shifts hydration across bakes, while vincent leads online workshops that translate camera-ready loaves into campaigns and sales skills. The duo shows how a steady cadence and online presence turns hobbyists into confident bakers.

To navigate the list, start with accounts that showcase weekly experiments, promuovere transparent results, and publish campaigns with a clear break down of what works. Look for posts that include crumb-by-crumb steps, measured hydration, and real-world tips you can try this week.

Use this resource to plan your own bread path: re-create a four-week rhythm, collect favorites, and schedule a monthly bake-off with friends. Focus on the profiles that consistently map your environment, experiment with starter care, and help you move from early failures to confident loaves.

TOP BAKING INFLUENCERS WITH SOURDOUGH STARTERS 16 Foodgeek Sune Trudslev

Try Sune Trudslev’s sourdough starter method from Foodgeek on YouTube for a reliable, amateur-friendly baseline. The approach blends science with practical baking, giving you a healthy path to bread you can share with friends and family.

What to do today:

• Tools you need: digital scale, bowl, dough scraper, bench knife, banneton, proofing place or nest, Dutch oven; keeping them in a dedicated place helps you stay consistent.
• Starter care: feed 1:1:1 (starter: flour: water) at room temperature every 12 hours for the first 2–3 days, then once daily or refrigerate for weekly maintenance. The starter should be made active before each bake.
• Hydration and dough: target 70–75% hydration for a balanced crumb and crust; when you use whole-grain flours, keep to 60–70% hydration to avoid slowing fermentation too much.
• Baking plan: preheat to 240°C, bake with a covered vessel for 15–20 minutes, then uncover to finish for 20–25 minutes until crusts deepen. Let loaves cool fully on a rack before slicing.
• Content and campaigns: follow bread_spiration tags and campaigns to see shared tips from both home cooks and bakery pros; you have inquiries answered in video comments or follow-ups, making it easy to learn from them.

Influencers to watch beside Sune:

• theclevercarrot shares straightforward, actionable advice that demystifies science in the bakery and helps cooks of all levels.
• miriam explores healthy, whole-grain approaches with clear, easy-to-follow steps that resonate with enthusiasts and amateurs alike.

Why this works: a steady routine builds a resilient starter that can handle different flours and environmental shifts. You have the option to adjust techniques and flavors, even if a given bake veers from the plan; use a nest for proofing and allow crusts to develop fully for maximum crunch.

Engage with the community: keep notes, compare results, and share everything using the bread_spiration tag. This influence helps create campaigns that spotlight real results from home cooks who have inquiries and who want healthy, tasty loaves and easy, repeatable methods.

Starter Provenance: How to trace and maintain a starter from each influencer

Begin by leaning on shebakesourdough as your anchor for provenance. Ask for their current starter’s source and a short origin note naming the farmers or local sources, the batch date, and any fruit-infused starter notes. Transfer a small amount into a personal jar labeled with date and influencer. Use a clean technique to avoid cross-contamination and document the exact transfer method in your log. This concrete first step keeps your chain of custody intact and makes it easy to compare across influencers.

Set an easy weekly routine that matches the influencer’s cadence, making it simple to follow. Feed 1:1:1 by weight (starter:flour:water), use lukewarm water, and keep at 24–26°C. Discard half before each feed and refresh with flour types they recommend (often a blend of all-purpose and rye). Maintain the same flour brand if possible to avoid mixed fermentation signals. Keep a precise feeding schedule in a dedicated notebook or app, noting dates, times, and utensil ratios.

Trace each influencer’s lineage by building a provenance map. For every name–whether blondie, artisanbryan, or any other creator–record the origin link (source), the feeding routine, and the noted aroma or texture changes. When an influencer launches a campaign or a new video, log the impact on your starter’s activity (engagement spikes, comments about fruit notes or sugar sweetness, or unusual acidity). This map becomes your scoring card for reliability and consistency across a global network.

Test and expand carefully. Bake a simple loaf once a week to confirm strength, then try a round of pastries in a controlled test (e.g., a blondie-tuned sourdough bar or fruit-studded loaf). Track rise height, oven spring, and crumb structure. If a starter struggles, revert to the last strong feed, adjust by 5–10% flour or water, and repeat. Keep notes on the source of errors, such as water quality or flour batch, and document any sugar additions or fruit additions used in the care process.

Engagement fuels the mission. Share progress in videos and posts, tag the influencer, and invite followers to try the easy protocol. Use a public log or a private scoring sheet to compare results across different starters; monitor orders and requests, as followers often seek mentorship campaigns or bake-street style workshops. Use the data to promote a collaborative party of bakers who trade tips and fruit-scented experiments in a global circle.

Store responsibly. Label each jar with influencer name, batch date, and a unique code. Keep at a cool, stable temp to slow fermentation when not active. If you are a decorator, track how the starter responds to enriched doughs and adjust hydration or sugar levels in pastry work. If you rotate between multiple starters for flavor experimentation, keep them in separate containers with dedicated utensils to avoid cross-contamination. Document any changes in texture, color, or aroma–especially if you notice a sugar sweetness or fruity fermentation scent that signals activity. Use the source notes to decide when to retire an old starter or graft a fresh clone, and consider how to promote the lineage without compromising the original starter’s health.

Maintain the campaign of learning. A well-documented provenance reveals how each influencer’s process–from farmers’ origins to bakery-level care–shapes outcomes. This thoughtful, intricate approach helps you establish trustworthy starter lines that scale from home ovens to artisanbryan-inspired bake-street experiments. Your global network will reward precise scoring with steadier yields, richer flavors, and stronger engagement across the community.

Signature Breads Demystified: Hydration, mixing, and proofing guidelines to replicate

Begin at 70% hydration baseline; for crusts with an open crumb, push to 75–78% and adjust for climate. Do a 30-minute autolyse, then mix in 15% starter by flour weight and 2% salt; target dough around 24–26C and a windowpane pass after gentle folding. Refer to sourdough_enzo and vincent for real-world tweaks that keep crusts crisp while keeping the crumb moist.

Adopt a clear schedules plan during bulk fermentation: after mixing, rest 20–30 minutes, then perform three folds at 30–45-minute intervals for 2–3 rounds. Use a light touch during folds to build gluten without tearing; the gluten development should remain complex yet controlled. The goal is a supple dough that holds its shape on the bench side when shaped. A person can keep a tactile log in your list to compare dough feel across bakes.

Proofing guidelines: shape dough into your banneton, then proof at 24–26C until it reaches about 1.5x–2x its original volume, typically 2–4 hours at room temp. For deeper flavor, retard overnight at 4–8C and bake straight from the fridge. Before bake, decorating patterns to guide expansion; a crisp crust will form as the dough expands in the oven. Use electrolytes in the water and flour-water ratio to influence dough behavior and maximize crust formation.

To replicate signature breads, watch tutorials on youtube from following bakers such as ryan and vincent, study the list of techniques from sourdough_enzo, and check againinstagram posts for decorating ideas and party-ready loaf aesthetics. Build a nano campaign around each bake, documenting detailed steps, crusts and crumb changes; craft a marketing plan that shows your process while inviting feedback from the community. Use electrolytes and hydration data to refine your approach, and keep a side-by-side comparison chart to track progress across schedules and outcomes.

Learning Styles: Video walkthroughs, recipes, and live sessions that suit you

Watch a 10-minute video walkthrough first to gauge your pace, then bake along with precise recipes and log all measurements. This trio keeps you confident, yields consistent loaves, and makes learning accessible to them.

Video walkthroughs suit visual learners by showing dough behavior, folds, and how to judge readiness. Pair each clip with a clean recipe and note slow, deliberate steps to avoid overproofing and to respect fermentation timelines.

Live sessions add accountability: schedule weekly or biweekly times, ask questions in real time, and receive practical advice from hosts such as vincent or fellow female bakers. Bring your contacts into a chat to stay motivated and share tips without pressure.

For quick ideas, turn to thesourdoughbaker and againinstagram clips that keep information accessible and concise. Use captions for measurements, substitutions with organic flour, and demonstrations you can follow without pausing your baking flow, otherwise you miss the cue.

Match content to your schedules: choose videos that fit a slow fermentation plan, then set a maker session to practice making a few loaves and one healthy recipe. A microbakery mindset helps you apply lessons at home with real-world results.

Enhance your routine with vitamin-rich ingredients and a simple log. Track flour types, hydration, and timing, then adjust for flavor and texture. This approach supports organic practice that grows with your confidence and keeps you inspired. This adds vitamin to your bread and to your routine. Tips reach makers around the world.

Content Rhythm: How often they post, what to save, and how to create a personal schedule

Post 3–4 times per week across formats: 60–90s video reels, 5–7-slide carousels of crusts and techniques, and one 8–12 minute tutorial video each month. This rhythm keeps your feed active while you maintain quality. Schedule posts for peak windows: mornings 7–9 and evenings 7–9 local time, across stati, with cross-posts to other platforms when fit.

Save evergreen assets you’ll reuse: hydration charts, starter feeding routines, autolyse steps, and simple kneading methods. Create a folder named “recipes & crusts” with subnotes for source references, like bionaturae and garcía; tag posts so you can pull them into new formats later. Use a format that suits your flow: tutorials that reveal the intricate steps in a calm, cinematic aura, or quick video clips that cover waves of tips. Tie in health tips to keep fermentation and feeding routines balanced for your audience, and note ideas from foodgeek creators you trust.

Build a personal schedule that sticks: two predictable windows each day for creation and engagement. For example, film in the morning with a small team o maker, then edit in the afternoon; reserve one day a week for batch-recording and a party of collaborators. Maintain a go-to calendar on your phone and a contacts sheet for teammates such as ryan, jacks, stefanescu, chef, e foodgeek, across stati. Keep a go-to format: video tutorials with simple, elevated visuals and a cinematic aura. Cross-post to againinstagram to reinforce reach. Track saves, shares, and new followers to guide timing and topics. Reference trusted sources like bionaturae and garcía to keep authenticity in your posts.

Troubleshooting and Resources: Starter problems, flour sourcing, and community support

If your starter stays flat after feeding, refresh it with 100 g flour and 100 g water, discard 100 g starter, and repeat every 24 hours for 4–5 days. Use filtered water, keep the container at 24–26°C, and observe bubbles within 4–6 hours after feeding. This approach is beginner‑friendly and helps you remain consistent.

Healthy signs appear as a tangle of bubbles, a dome rise, and a lemony‑fermented aroma. If you see a dull surface with no fizz after 8–12 hours, feed again with the same ratio and consider a mixed flour approach (50 g bread flour, 50 g wholemeal) to jump‑start fermentation. Note what contains visible activity and adjust your routine accordingly.

Busy schedule tip: keep the starter in the fridge and feed once a week; before a bake, take it out, feed twice, and bring to peak activity over 8–12 hours. For beginner households, create a simple routine: assign a morning feed and an evening refresh on weekends to stay consistent; also pin a reminder on your phone so you stay on track.

Flour sourcing: start with unbleached bread flour at 11.5–13.5% protein. Seek a milling date within the last 90 days and a clean bag label. Local mills like greenfield and stafford provide bulk bags; prov31homestead curates a trusted source list and highlights bakery‑grade plus milled‑for‑home use options. If you shop at a co‑op or a maker market, ask for fresh stock and a protein percentage listing; avoid flour that has sat too long on shelves.

For gluten‑forward blends, consider rye or whole wheat to wake up activity when added at 20–25% of the feed. Keep a little chart of your feed ratio and bag protein notes handy in your list of resources; this helps you stay organized and track what works.

Community and learning: classes hosted by local bakers, often listed by host groups and staff at community centers, provide hands‑on feedback. Look for local groups in greenfield, stafford, or nearby towns; many communities post events under makers’ networks or prov31homestead resources. If a class is full, ask the instructor to add you to a waitlist and follow up with a quick message; being active helps you stay informed.

Influencers and contacts: Vincent and Vanessa Fuentes offer practical, beginner‑friendly tips; Matthew García is influential as well. Follow their posts, save a few tips, and search for new events to attend. Use a simple search like “sourdough classes near me” to discover a host or local meetup; these networks keep you supported when you feel a little overwhelmed with a stubborn starter.

A quick note contains embedded reminders across guides, and many resources highlight homemade approaches you can try without overhauling your routine. Keep a homemade starter log; record date, flour, water, hydration, and aromas to track progress and spot patterns quickly.

Some bakers experiment with carrot puree in feed to energize a sluggish starter; try 1 tablespoon carrot puree per 100 g flour and monitor rise time and flavor. This carrot tip is optional and should be tested slowly to avoid overwhelming the starter’s balance.