Sourdough Tips for Ankarsrum
The Ankarsrum's roller and scraper system is uniquely suited for sourdough bread. Its gentle kneading action mimics the stretch-and-fold technique, developing gluten without overworking the dough or generating excess heat. This guide walks you through every stage of making sourdough with your Ankarsrum, from autolyse to the final bake.
Sourdough bread is the ultimate test of a stand mixer. Unlike commercial yeast breads that tolerate aggressive kneading, sourdough relies on wild yeast and bacterial cultures that work slowly and demand gentle handling. The gluten network in sourdough must be developed patiently — fast enough to create structure, but gently enough to preserve the gas bubbles that give sourdough its characteristic open crumb.
The Ankarsrum Assistent Original is arguably the best stand mixer for sourdough. Its roller and scraper system compresses and folds the dough against the rotating bowl wall, exactly mimicking the hand technique that artisan bakers have used for centuries. The variable speed dial allows ultra-slow mixing during autolyse and gentle kneading during gluten development. And the 7.4-quart bowl accommodates the large, wet doughs that sourdough recipes often call for.
This guide assumes you already have an active sourdough starter. If you are building a starter from scratch, that process takes about a week before you can bake with it. These tips focus specifically on how to use the Ankarsrum at each stage of the sourdough process to get the best possible results.
Why the Ankarsrum Excels at Sourdough
Three specific features of the Ankarsrum make it the ideal sourdough mixer.
Gentle Roller Action
The roller gently compresses dough against the bowl wall, stretching gluten without tearing it. This preserves the gas bubbles created by wild yeast, resulting in the open, irregular crumb that sourdough lovers prize. Hook-style mixers pull and twist, which can pop those delicate bubbles.
Minimal Heat Generation
Sourdough fermentation is extremely temperature-sensitive. The Ankarsrum generates very little friction heat during kneading at low speeds. Aggressive hook mixers generate noticeably more heat, which can throw off fermentation timing and degrade the complex flavors that make sourdough special.
Infinite Speed Control
The variable speed dial lets you set the exact speed for each stage. Ultra-slow for autolyse, slow for starter incorporation, low-medium for gluten development. Fixed- speed mixers force compromises at every stage. The Ankarsrum gives you precision where sourdough demands it.
Stage-by-Stage Sourdough Guide
Follow these stages for consistently excellent sourdough using your Ankarsrum. Each stage includes the recommended speed setting, duration, and practical tips based on our testing.
Autolyse (Flour + Water Rest)
Combine flour and water in the Ankarsrum bowl at the absolute lowest speed setting. The goal is to moisten all the flour without developing gluten. Once the flour and water are combined into a shaggy mass, stop the mixer and let the dough rest for 30 to 60 minutes. During autolyse, enzymes in the flour begin breaking down starches and proteins, making the dough easier to knead later and improving flavor and extensibility.
Starter & Salt Incorporation
After autolyse, add your ripe sourdough starter and salt to the dough. Run the Ankarsrum at low speed to incorporate them evenly. The roller will press the starter into the dough and the scraper will fold it back for thorough mixing. You will see the dough transform from a rough mass into a smoother, more cohesive ball as the starter and salt are distributed throughout.
Initial Kneading
After incorporating the starter and salt, continue kneading at low to low-medium speed. The Ankarsrum roller will gently develop gluten through its stretch-and-fold action. Sourdough does not need aggressive kneading — in fact, less mechanical kneading is often better. Many sourdough bakers knead for only 4-6 minutes in the Ankarsrum and then rely on stretch-and-fold sets during bulk fermentation to finish gluten development.
Bulk Fermentation (Out of Mixer)
Transfer the dough to a container for bulk fermentation. During this stage, the wild yeast and bacteria in your starter ferment the dough, producing flavor, gas, and acidity. Every 30-45 minutes for the first 2 hours, perform a set of stretch-and-folds by hand to continue building gluten structure. The dough should increase in volume by 50-75% before shaping.
Shaping & Cold Retard
Shape the dough into a boule or batard and place it in a floured banneton or bowl. Cover and refrigerate for 12 to 18 hours. This cold retard slows fermentation dramatically, allowing complex flavors and acids to develop that give sourdough its characteristic tang. The cold dough is also much easier to score before baking.
Sample Sourdough Framework
This is a basic framework for a sourdough loaf using the Ankarsrum. Adjust percentages and timing based on your flour, environment, and starter activity.
Ingredients (Baker's %)
- 500g bread flour (100%)
- 375g water (75% hydration)
- 100g active sourdough starter (20%)
- 10g salt (2%)
Ankarsrum Timeline
- 9:00 AM — Mix flour + water at lowest speed (2 min), autolyse 45 min
- 9:45 AM — Add starter + salt, mix at low speed (3-4 min)
- 9:50 AM — Knead at low-medium speed (4-6 min)
- 10:00 AM — Transfer to container, begin bulk fermentation
- 10:30, 11:00, 11:30 AM — Stretch-and-fold sets (by hand)
- 3:00-5:00 PM — Shape, place in banneton, refrigerate overnight
- Next morning — Score and bake at 475 degrees F in a Dutch oven
Sourdough Troubleshooting
Common sourdough issues and how to solve them with your Ankarsrum settings and technique adjustments.
Dough is too slack and spreads flat after shaping
Likely cause: Under-developed gluten or over-fermented bulk
Increase Ankarsrum kneading time by 2-3 minutes, or add an extra set of stretch-and-folds during bulk. If the dough fermented too long, reduce bulk time or lower the dough temperature. The Ankarsrum roller develops gluten well — if the dough is slack, the issue is likely fermentation timing rather than kneading.
Tight, dense crumb instead of open holes
Likely cause: Over-kneading or shaping too tightly
Reduce Ankarsrum kneading time. Sourdough needs less mechanical kneading than lean bread. Try 4-5 minutes of machine kneading followed by stretch-and-folds during bulk. Also check your shaping — tight shaping compresses gas bubbles. Handle the dough gently during shaping to preserve the open structure.
Dough climbs the roller during kneading
Likely cause: Speed too high or dough too wet
Reduce the speed dial. High-hydration sourdough can climb the roller at medium speeds. Keep the speed in the low range and let the roller work at its own pace. If the dough continues to climb, the scraper may need repositioning to fold it back down more effectively.
Dough temperature too high after mixing
Likely cause: Warm kitchen, warm water, or too-fast kneading
Use cooler water (65-70 degrees F) to compensate for friction heat. The Ankarsrum generates very little friction heat at low speeds, but in warm kitchens even a few degrees matter. Check dough temperature with an instant-read thermometer — target 75-78 degrees F after mixing.
Starter not distributing evenly
Likely cause: Starter too thick or added all at once
Break the starter into several pieces and distribute them across the dough surface before starting the mixer. For very thick starters, mix the starter with a small amount of water to soften it before adding. Run the mixer for a full 3-4 minutes at low speed to ensure thorough distribution.
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Bake Your Best Sourdough
The Ankarsrum Assistent Original is the gold standard for sourdough baking. Its gentle roller and scraper system develops gluten perfectly while preserving the open crumb structure that makes sourdough special. Starting at $799.99.