Sourdough for Beginners

The Magic of Wild Yeast

Sourdough is the oldest form of leavened bread, relying on wild yeast and bacteria from the environment rather than commercial yeast packets. It's a living, breathing process.

Creating Your Starter

All you need is flour and water. Mix equal parts, let it sit, and feed it daily. In about 7 days, it will be bubbly, active, and ready to bake.

The Importance of Autolyse

Mixing your flour and water and letting it rest for 30-60 minutes before adding the starter and salt allows the gluten to begin developing on its own.

Bulk Fermentation

This is where the flavor happens. Instead of kneading, use 'stretch and folds' every 30 minutes to build strength while preserving those precious air bubbles.

The Cold Proof

Letting your shaped loaf rest in the fridge overnight deepens the sour flavor and makes it much easier to score beautiful patterns into the crust.