INTERESTING
While sourdough baking may appear to be a low-risk activity, it actually involves repetitive and sustained physical motions that can lead to musculoskeletal strain. The repeated actions of mixing, kneading, stretching, and folding dough can place stress on the tendons and joints of the hands, wrists, and elbows, potentially resulting in overuse injuries such as tendinitis or epicondylitis. Prolonged standing on hard surfaces without proper footwear or posture can contribute to low back and knee discomfort, while improper lifting mechanics, particularly when handling heavy or hot Dutch ovens, may increase the risk of acute back or shoulder injury.
As both an orthopedic clinician and avid sourdough baker myself, I encourage attention to ergonomics and body mechanics to reduce these risks. Ideally, your work surface should be at a height that allows your elbows to rest comfortably at approximately 90 degrees while kneading or shaping dough. Maintain a neutral spine and engage your core to avoid over-stressing the upper extremities. When lifting heavy bakeware, bend through the knees, keep the load close to your body, and use both hands to ensure even weight distribution.
In addition, take short rest breaks throughout the baking process. Gentle range-of-motion exercises—such as wrist circles, finger stretches, or scapular retraction movements—can help reduce stiffness and improve circulation. Supportive footwear can also decrease stress on the lower back and legs. Finally, invest in well-insulated, heat-resistant gloves to prevent burn injuries when handling hot pans.
With just a few mindful adjustments, you can keep your body feeling great and your loaves looking even better!
