Finally got my sourdough to stop sticking to the banneton after 6 months of sad flat loaves

Shane Ross · 2026-10-10T21:30:03.696713+00:00

I was ready to toss my proofing baskets last week because every loaf came out looking like a deflated frisbee. A baker at the Saturday market in Portland told me to stop dusting with regular flour and use a 50/50 mix of rice flour and all purpose instead. Tried it Sunday morning, and the dough popped right out clean for the first time ever, no tearing, no stuck bits. Such a dumb little change but it saved my whole bake day. Has anyone else had luck with rice flour or do you go a different route?

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Finally got my sourdough to stop sticking to the banneton after 6 months of sad flat loaves | Bakers - HW Forums