The Magic of Sourdough: More Than Just Bread
- greenbriarurbangar
- Jul 23
- 3 min read
There’s something special about sourdough.
It’s not just the crunchy crust, the tangy flavor, or the beautiful open crumb. In an age of fast food and instant gratification, sourdough reminds us to slow down, pay attention, and savor each step.
No matter if you are a seasoned baker or just now starting your journey in the world of fermentation, sourdough has something to teach you.
What Is Sourdough Starter?
A mixture of flour and water that captures wild yeast and bacteria from the air. No commercial yeast packets, no shortcuts. Just a living culture (your starter) and a bit of patience.
The starter is the heart of it all. It’s what gives sourdough its rise, its signature tang, and its rustic soul.
Why Bake Sourdough?
Aside from the unbeatable flavor and texture, sourdough has some tremendous health benefits -
Easier to Digest: The long fermentation process breaks down gluten and phytic acid.
Better Shelf Life: That tangy acidity helps keep your loaf fresh longer.
Healthier: It has a lower glycemic index than many other breads, and it promotes gut health.
Plus, there’s something deeply satisfying about baking a loaf that you know what is in the bread and you get good health benefits too.
The Starter: Your New Pet??? I don't have time - you do
It does not take alot of time - anyone can have a starter and make bread - if they want to. Feed it daily or keep it in the fridge and feed when ready to use. If you are the baker that is going to use your starter daily or every other day then you can keep it on the counter and feed it daily. But if you are only going to be baking occasionally then keep it in the fridge - things to keep in mind when doing the fridge method - the longer it is in the fridge it gets hungry - so you may need to feed and discard a few times the week before to get it active again. You may have a clear black liquid on top when taking it out of the fridge - this is called hootch - you can pour it off or stir it in .
How to feed and care for your starter
You can start your own : see below
Mix equal parts flour and water.
Leave it in a loosely covered jar at room temperature.
Feed it every 24 hours - discard and then feed with fresh flour and water.
Within a week, you’ll have a bubbly, yeasty starter ready to bake with.
Or you can buy a starter ( I have them here on my site for sale ) or a friend that has a starter can gift you some as well
Feeding your starter:
Discard all but about 1 table spoon
Feed equal parts flour and water - in a quart jar I use about ½ cup each - it should mix to a consistency of thicker than pancake but thinner than muffin mix.
Let sit for 4 to 12 hours until doubled in size.
Now you are ready to bake any recipe that calls for active starter.
My Go-To Sourdough Recipe
There are countless methods and styles, but here’s a simple, reliable base to get started:
Ingredients:
3.5 cups flour- I use all purpose
1 ⅓ water
½ cup active starter
2 teaspoons salt
Steps:
Mix: Combine flour, water, salt and starter. Let sit (autolyse) for 30–60 minutes.
Stretch and Folds - this is where every 30 minutes ( 4 times ) you will grab the dough, stretch it and then fold it over on itself - go around all 4 sides.
Bulk Fermentation: Let rise for 4–6 hours
Shape & Rest: Shape your dough - shaping the dough is to stench out into a rectangle - then fold in each side to the center then roll up into a ball shape, rest, and place in a proofing basket.
Cold Proof: Refrigerate overnight for better flavor and structure. Cover with a towel ( it won't dry out )
Place on Partchment paper
Bake: Score and bake at 480°F (245°C) in a Dutch oven for 30 minutes covered, then 10 minutes uncovered.
Final Thoughts
Sourdough isn’t just about baking—it’s about connecting. To nature, to tradition, and to your own rhythm. Once you start baking sourdough, it becomes a quiet companion in your kitchen—a reminder that good things take time.
So go ahead, start your journey into sourdough. Name it if you’d like. Mine is Lucy. And welcome to the world of slow, delicious bread.
Have questions or want to share your sourdough journey? Drop a comment below—I’d love to hear from you. Happy baking!
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