Who could resist a freshly baked, crusty, golden-brown loaf of bread sitting on the kitchen counter, emitting a warm, comforting aroma? That’s the magic of sourdough bread, my friends. It’s not just bread; it’s a slice of home, a labour of love, and a touch of tradition all rolled into one.

In the past few years, more and more people have been exploring the pleasures of making their own bread at home. There’s something incredibly satisfying about crafting something so delightfully rustic and wholesome using just a handful of ingredients.

So, in this blog post, I’m going to take a journey into the world of sourdough bread. It’s a simple and enjoyable process—my kids have even taken a liking to it. This post might be a bit lengthy because I’m enthusiastic about sharing all the knowledge I’ve accumulated over the past few years with all of you! So, let’s start this sourdough journey—it’s going to be a tasty one!

The Timeless Tale of Sourdough

Sourdough isn’t your typical bread. People have been making it for ages, using natural wild yeast to make the dough rise. It’s like a timeless recipe passed down through generations. Back in the day, during the Gold Rush, sourdough was a lifeline for many people. Now, it’s still loved worldwide for its unique taste and texture. Across the world, people are keeping the sourdough tradition alive, incorporating

Sourdough uses very basic ingredients – flour, water, starter and salt – that’s all you need. Flour is the main act, giving your dough its body. Water is like the glue that holds everything together and kicks off the whole bread-making magic. But here’s where it gets cool—the starter. The starter is a combination of flour and water that captures wild yeast and lactobacilli from the environment. These little guys give sourdough its one-of-a-kind flavour and help the dough puff up in its own sweet time. The lactobacilli is the friendly bacteria, that adds that tangy zing to sourdough. When you combine all these components, it’s like the perfect recipe for a mouthwatering, one-of-a-kind bread.

My Sourdough Journey

When I first stepped into the world of sourdough, I was all enthusiastic but had no idea what I was getting into. With a jar of starter and a basic recipe, I began on my first sourdough adventure. To put it mildly, things didn’t go according to plan. My dough didn’t rise like it should have; instead, it looked more like a floppy pancake. I used the wrong flour, got a bit too impatient, and let’s not even talk about the over-proofing mishaps. Despite all those hiccups, it was surprisingly tasty, even if it resembled a science experiment gone wrong. I’ll tell you, often times it got frustrating, but I didn’t give up; I kept at it. I learned to adjust hydration, perfected my folding, and I got to know my dough on a personal level. Gradually, the dough became more cooperative, and our loaves started looking and tasting better with each attempt. It’s truly incredible how persistence pays off in the world of sourdough.

Throughout this journey, my kitchen saw its fair share of flour explosions. I stumbled upon unexpected flavour combinations and ingenious ways to make the most of my sourdough discard. My sourdough starter, fondly named ‘Doughy,’ became a kitchen companion with a personality of its own. I developed quirky baking rituals like dancing to my favourite tunes while shaping dough and celebrated small victories when the dough finally cooperated. Beyond the usual loaves, I tried my hand at sourdough pancakes, waffles, and even ventured into sourdough pizza territory. The sourdough journey, with all its ups and downs, taught me that the kitchen is a place of discovery, where each experiment can lead to a tastier adventure.

A few of our first few loaves!

It’s All About the Starter

Think of a sourdough starter as the heart and soul of your sourdough bread journey. It’s like a pet you keep in your kitchen, but instead of fur, it’s a bubbly mix of flour and water. This special mixture captures wild yeast and friendly bacteria from the air, giving your bread that unique tangy flavour. The wild yeast in the starter is the magic behind the natural rise of sourdough bread. When you feed the starter (by adding more flour and water), you’re essentially nurturing the wild yeast and allowing it to multiply, which contributes to the leavening of the bread. So, in the world of sourdough, the wild yeast is a crucial component of the starter, which, in turn, is a key ingredient in sourdough bread baking.

Similar to caring for a pet, your sourdough starter requires daily nourishment to keep it happy and thriving. You feed it, it grows, and together, you create the magic of sourdough bread.

Every sourdough starter is unique. The choice of flour, the ratio of flour to water, and the temperature of your kitchen can all influence the starter’s distinct colour, behaviour, aroma, and flavour.

Day 1: Creating the Initial Mixture

1. Mix Flour and Water: In a clean jar, combine 1/2 cup (120 grams) of all-purpose flour and 1/2 cup (120 ml) of water. Stir vigorously to create a thick, smooth paste. You want to ensure there are no dry flour pockets.
2. Cover and Let It Sit: Cover the container loosely with a lid or a cloth. Leave it at room temperature (around 70°F or 21°C) for 24 hours. This initial mixture allows wild yeast and bacteria from the environment to start colonizing your starter.

Days 2-4: Daily Feedings

3. Feed the Starter: On each of the next three days, you’ll perform a feeding. To do this, remove half of the mixture (about 1/2 cup) from your container, and discard it or use it in recipes (e.g., discard pancakes). You may start seeing some bubbles on the second day, but even if you don’t see any, don’t be discouraged. Just keep on feeding.
4. Add Flour and Water: To the remaining mixture in the container, add 1/2 cup (120 grams) of all-purpose flour and 1/2 cup (120 ml) of water. Mix well until smooth.
5. Cover and Let It Sit: Cover the container loosely and let it sit at room temperature for another 24 hours.

Days 5 and Beyond: Regular Feedings

6. Continue Daily Feedings: By around Day 5, you should start seeing signs of fermentation – bubbles, a slightly tangy smell, and a rising volume. Continue the daily feeding routine as in Days 2-4 for at least another 5-7 days, or until your starter is consistently bubbly, has doubled in size within 4-8 hours of feeding, and has a pleasantly tangy aroma.

Maintenance: Ongoing Care

7. Maintain Your Starter: Once your starter is mature, you can reduce the feeding frequency to once or twice a week. Store it in the refrigerator between feedings to slow down its activity.
8. To Feed: Before using your starter in recipes, bring it to room temperature and feed it with equal parts flour and water. Allow it to become active and bubbly before incorporating it into your sourdough bread or other recipes.

Remember that the time it takes for your starter to become mature can vary depending on factors like room temperature and the microorganisms present in your environment. Be patient, and enjoy the journey of nurturing your sourdough starter from scratch.

Sourdough Bread-Making: A Step-by-Step Guide

Making sourdough bread is like creating a delicious work of art in your own kitchen. Once you get the hang of it, you’ll never go back to buying bread at the store. Here’s how it all comes together:

1. Mix and Rest: Start by mixing your flour, water, and sourdough starter. Think of it as introducing the main characters. Let this mixture rest for a bit—this is called autolyse. It’s like letting them get to know each other, and it makes the dough easier to work with.

2. Let It Rise: Now, it’s time for the dough to do its thing. During bulk fermentation, your dough will rise and expand. This is where the magic happens as wild yeast and lactobacilli work their wonders.

3. Shape and Wait: After bulk fermentation, you’ll shape your dough into the final form you want. This could be a loaf, rolls, or anything you want. Then, let it proof.

4. Score and Bake: Just before it goes into the oven, you’ll make some cuts on the surface of your dough. This is called scoring, and it’s like giving your bread room to breathe and expand while baking. Then, into the oven it goes to bake to a beautiful golden perfection.

Some Sourdough Tips and Tricks

1. Maintain a Healthy Starter:

• Feed your sourdough starter regularly to keep it active and vigorous.
• Use a kitchen scale for precise measurements when feeding your starter.

2. Monitor Dough Hydration:

• Adjust the hydration level of your dough to achieve the desired texture.
• Wet hands or a dough scraper can help handle high-hydration doughs.

3. Be Patient:

• Give your dough enough time to ferment during bulk fermentation and proofing.
• Consider a longer, slower fermentation for better flavour development.

4. Use Quality Flour:

• Choose high-quality flour, and experiment with different types like whole wheat or rye for unique flavours and textures.

5. Maintain Proper Temperature:

• Maintain a consistent temperature for fermentation, ideally between 75-78°F (24-26°C).
• Use a proofing box or warm spot in your kitchen if needed.

6. Handle Gently:

• Be gentle when folding or shaping the dough to avoid deflating it.
• Use a gentle touch when scoring the dough before baking.

7. Experiment with Scoring:

• Get creative with scoring patterns to add a personal touch to your loaves.
• A sharp razor or lame helps create clean, precise cuts.

8. Use Steam for a Crispy Crust:

• Place a pan of hot water in the oven or use a Dutch oven with a lid to create steam.
• Steam during the initial baking stage helps achieve a crispy crust.

9. Record Your Process:

• Keep a sourdough journal to track your recipes, observations, and results.
• This helps you learn from each bake and make improvements.

10. Practice Makes Perfect: – Don’t be discouraged by early failures; sourdough is a skill that improves with practice. Join online communities or local baking groups to learn from others and share experiences, that’s what I did when I first started.

Using a Scoring Tool

Scoring is an essential step in sourdough bread baking. It involves making shallow cuts or slashes on the surface of the dough just before it goes into the oven. These cuts serve several purposes: they allow the bread to expand and rise evenly during baking, create an appealing pattern on the crust, and help control the direction in which the bread expands. To score your sourdough bread effectively, you’ll need a scoring tool, which can be a specialized lame (pronounced lah-may) or a simple, sharp knife. Gently but confidently make your chosen pattern on the dough’s surface just before baking. Experiment with different designs to add a personal touch to your loaves and enhance their appearance. I love this part the most. It’s the creative aspect of sourdough baking that adds character to your final product!

Troubleshooting Common Issues

Starter Issues: Starter trouble is a common bump in the sourdough journey. Sometimes, your starter might seem sluggish or develop an off-putting odour. Don’t worry about it!

• Adjust Feeding: Try adjusting the feeding frequency to every 12 hours for a more active starter.
• Flour Ratios: Experiment with different flour ratios (e.g., whole wheat or rye) to invigorate your starter.
• Consistent Temperature: Keep your starter at a consistent room temperature (around 70°F or 21°C) to encourage its growth and activity.

Dough Consistency Problems: When your dough misbehaves and becomes either too sticky or too dry, follow these steps:

• Hydration Awareness: Understand the hydration level required for your specific flour type. Different flours absorb water differently.
• Flour Adjustments: Gradually add more flour if your dough is too sticky, or increase water if it’s too dry.

Overproofing or Underproofing: To avoid falling into the proofing predicament, follow these guidelines:

• Signs of Trouble: Learn how to spot signs of overproofing (e.g., dough becoming slack and sticky) or underproofing (dough not expanding enough).
• Adjust Proofing Times: Modify your proofing times based on room temperature and dough behaviour. Cooler rooms may require longer proofing.
• Experiment and Learn: Embrace the learning process by experimenting with different proofing times and conditions until you master the art of perfect timing.

Sourdough Bread with Dense Crumb: When your sourdough has a dense crumb, follow these steps to improve its structure:

• Gluten Development: Pay attention to gluten development during mixing and folding. Be sure to knead or fold the dough adequately to develop strong gluten networks.
• Shaping Techniques: Master proper shaping techniques to create tension on the dough surface, allowing for optimal expansion during baking.
• Fermentation Timing: Experiment with adjusting fermentation times to achieve the desired crumb texture. Longer fermentation periods can lead to a more open crumb structure.

Sourdough Variations and Additions

Variations of Sourdough: Sourdough is fun to experiment with. You can elevate your bread game by trying out different versions like whole wheat, rye, or multigrain sourdough. Each one brings its own special flavours and textures.

• Whole Wheat Sourdough: Swap out some of the regular flour for whole wheat flour to add a nutty flavor and hearty texture.
• Rye Sourdough: Incorporate rye flour for a distinct, slightly tangy taste. Rye also enhances moisture in your bread.
• Multigrain Sourdough: Combine various grains like oats, flaxseeds, and sunflower seeds for a wholesome, crunchy texture. This is a favourite for those looking to add extra fibre to their diet.

Incorporating Ingredients: Elevate your sourdough game by adding extra ingredients like herbs, nuts, or dried fruits. In the autumn or during Thanksgiving, I particularly enjoy infusing my bread with warm spices like cinnamon, allspice, and nutmeg.

• Herb-Infused Sourdough: Experiment with fresh or dried herbs like rosemary, thyme, or basil for an aromatic twist. Freshly chopped herbs are a great addition during the shaping stage.
• Nutty Delights: Add chopped nuts such as walnuts, pecans, or almonds for a delightful crunch and richness.
• Fruity Creations: Dried fruits like cranberries, raisins, or apricots can infuse your bread with bursts of sweetness. Soak them in warm water before adding for extra moisture.

Recipes and Suggestions: Hungry for inspiration? I’ve got you covered with some mouthwatering recipes and flavour suggestions.

• Savoury Herb-Infused Loaves: Create a savory masterpiece by adding fresh garlic and rosemary to your dough. The aroma alone will make your kitchen heavenly.
• Nut-Studded Delights: Try a walnut and honey sourdough for a balance of earthy, nutty, and sweet flavours in every bite.
• Sweet and Fruity Creations: Experiment with cinnamon, allspice, and nutmeg for a Thanksgiving-inspired sourdough. Add in chopped dried apples and cranberries for a taste of the holiday season.
• Pan Fried in Olive Oil: We absolutely love dipping slices of our sourdough into a mix of olive oil and herbs, then giving them a quick pan fry. It’s incredibly tasty!

Health Benefits of Sourdough Bread

Sourdough bread isn’t just about taste and texture; it can offer some fantastic health perks too. One standout benefit is improved digestion. Thanks to the fermentation process, sourdough becomes easier on the stomach, making it a friendlier option for those with sensitive tummies. Additionally, sourdough’s unique fermentation process can unlock more nutrients in the grains it contains, enhancing nutrient absorption. So, not only does it taste great, but it can also help your body make the most of the good stuff.

How does it compare to commercial yeast? When it comes to health and flavour, sourdough stands above commercial yeast bread. Unlike its speedy commercial counterpart, sourdough takes its time to ferment naturally, which results in a bread with a lower glycemic index. This means it doesn’t cause rapid spikes in blood sugar levels. Plus, the tangy taste of sourdough comes without the need for artificial additives or preservatives, making it a wholesome choice for your body.

Remember, making sourdough is an art and a science, and it’s okay to have a few “learning” loaves along the way. It’s all about learning from your mistakes and celebrating your successes, no matter how small they may seem. So, if you’re just starting or finding yourself in the midst of sourdough struggles, take heart. I’m still learning and still make mistakes here and there. I would love to hear any suggestions and experiences from you as well!

With practice, patience, and some determination, your sourdough loaves will evolve from flops to fabulous loaves. Remember, it’s the journey that makes the destination all the more satisfying. Happy baking!