Sourdough baking: a simple concept in a complex universe of good bacteria and wild yeast. It just takes
“Three perfect ” ingredients: flour, water, and salt, along with an active starter and time. And voilà, you’ll be making artisan sourdough bread!

Every baker’s journey is unique. Your location, flour choice and the time of year can all influence your sourdough success. It’s a wild ride, full of variables and unexpected turns, making for a fun sourdough adventure.

But new sourdough bakers often face a steep learning curve. The frustration, the confusion, the despair – we’ve seen it all. But fear not, young padawan! We’re here to guide you through the sourdough labyrinth with free classes and online recipes.

Let’s tackle some common sourdough starter myths and misconceptions:

Here are some tips and tricks for making sourdough bread:

  1. Use an active starter: Use your starter when it’s at its peak when it’s risen the highest, or right after it starts to fall. You can test if your starter is ready by dropping a spoonful into warm—if it floats, it’s ready. 
  2. Use REAL™ Wheat flour. You thought all wheat was created equal? Think again! Modern wheat, heavily hybridized and genetically modified, has become a far cry from its ancient, nutrient-dense ancestors, like einkorn. Look for organic, non-GMO, whole-grain flour.
  3. Autolyze the flour: Hydrate the flour with REAL™ water to activate the gluten, soften the bran, and make the loaf lighter. 
  4. Add REAL™ water: The amount and temperature you use can impact the bread. We suggest a 65% water to 100% flour ratio for beginners, then work up to a 75-80% water to flour ratio.
  5. Bake at a higher temperature: A higher oven temperature can help the bread rise more. Called oven-spring, it comes from baking implements, preheated in hot ovens (450°F/230°C up to 500°F/260°C)
  6. Cover for part of the baking: Cover the bread for the first third of baking to create steam and help achieve the ideal crust. 
  7. Fold the dough: Fold the dough more during bulk fermentation to strengthen it. But be gentle!
  8. Schedule time: Plan to make sourdough when you have time to be in the kitchen, like when your kids are napping or at school. But your schedule or sourdough rhythm can efficiently work into most folks’ schedules with just a bit of practice
  9. Freeze loaves: Make multiple loaves and freeze some for later. 
  10. Understand your starter: A dark liquid layer on top of your starter is normal and is produced by the yeast. The starter is only unsafe if it has pink, orange, or fuzzy green streaks. 

Flour Power

  • All Flours Are Not Created Equal: While most flours can be used, some are better than others. Bread flour and whole wheat are solid choices for a strong starter. (see #2 above)
  • Bleached Flour Blues: It’s not ideal, but it may work. Just be patient.

Container Conundrums

  • Plastic vs. Metal: Don’t stress about it. Glass, plastic, and stainless steel are all fair game. But for your starter, avoid reactive metals like cast iron and uncoated aluminum.
  • Fancy Water, Schmancy Water: Tap water is usually fine. If it’s heavily chlorinated, let it sit overnight to dissipate the chlorine. (Note: some municipalities treat water with chlorimide, which does not dissipate overnight.) In any case, we suggest using purified or natural spring water whenever you can.

Starter Struggles

  • The Dormant Phase: Don’t panic if your starter slows down. It’s a normal part of the process. Keep feeding it, and it’ll bounce back (read more here).
  • The Great Discard Debate: You don’t have to toss it. You can use it in pancakes, crackers, or even pizza dough.
  • Bubbling vs. Rising: Bubbles are a good sign, but your starter should also be growing in size. If it’s too thin, add more flour.

Gear and Gadgets

  • Banneton or Bust? A proofing basket is not necessary but a nice-to-have (see #7 on this link). You can use a bowl and flour-dusted towel, or you can allow your dough to rise on parchment paper.
  • Dutch Oven Dilemma: It’s an excellent tool for a crispy crust but not essential. If you have only a baking sheet, you can bake great bread.

Seven Recipe Recommendations

  1. The Easy Way: Here is our easy sourdough bread recipe for beginners.
  2. Our Overnite Sourdough Bread is a great beginner’s recipe.
  3. A Flavorful Pair: Sourdough and Cinnamon…the Flavor of the Season. Celebrate National Cinnamon Day on November 1st with sourdough recipes! This versatile spice adds warmth and sweetness to many sourdough recipes. Explore some in this post that elevate the flavor of cinnamon to new heights.
  4. Fall Baking With Pumpkin Power for Sourdough Lovers! Celebrate #NationalPumpkinDay with delicious sourdough treats! From classic pumpkin bread to unique sourdough waffles, we’ve got recipes for every taste. Sourdough adds a tangy flavor and improves texture, while pumpkin is packed with nutrients.
  5. Elevate your Thanksgiving Holiday with Sourdough. Thanksgiving is a time for family, friends, and delicious food. This year, why not take your holiday feast to the next level with sourdough’s unique flavor and texture? From savory appetizers to decadent desserts, sourdough can transform your Thanksgiving meal into a truly memorable experience.
  6. Sourdough Cinnamon Raisin Swirl bread. Elevate your sourdough game with a simple cinnamon swirl twist. Roll out half of your favorite country loaf dough, sprinkle with cinnamon and sugar, then roll it up. Bake alongside your other half loaf for a delicious, sweet treat and a standard country loaf. Enjoy the warmth of raisin cinnamon bread and the wholesome goodness of sourdough
  7. Sourdough Pizza: a Flavorful Twist: Discover the transformative power of sourdough pizza! Enjoy a unique flavor profile, chewy texture, and improved digestibility. Learn how to make delicious sourdough pizza with our easy-to-follow recipe.

Naturally, leavened sourdough bread is REAL™ bread, just a bit more challenging and undoubtedly rewarding. But remember, sourdough is a journey, not a destination. Experiment, have fun, and don’t be afraid to make mistakes. Most importantly, enjoy the process!