Sourdough

Well what can I say, I joined the cult. Just kidding, kinda!

I had been wanting to learn to make sourdough for a long time and finally learned how in August of 2025! Since then I have been making loaves almost every single weekend.

I have done everything from round loaves in a Dutch oven to buns in cupcake pans. Though usually, I am making sandwich loaves because we typically are using the bread for toast or sandwiches! 

I have also made crackers, cookies, cinnamon buns, granola bars, pizza crust and more all using sourdough starter or discard. 

Some terms that I have learnt on this journey are:

• Starter

• Discard

• Bulk fermentation

• Scoring

• Proofing

And no, I'm not going to define them. If you don't know and are curious, I encourage you to research them!!!

Here is my sourdough loaf recipe for anyone wanting it! If you have any questions, please reach out to me!

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Sourdough Bread

Ingredients:

• 475 g flour

• 100 g starter

• 325 g water

• 10 g salt

Directions:

• Combine starter and water, whisk together, add salt then add flour till combined. Don't over knead.

• Every 30 minutes for a total of 3 times, stretch and fold dough into the middle. Between each stretch and folds place a damp towel over the bowl. 

• Let dough bulk ferment on counter for 8 hours after last stretch and fold. 

• Option 1: Shape dough and place covered in fridge. Let rest for a minimum of 8 hours, max 20 hours (best time is between 12-14 hours). 

Option 2: Let rest on counter for 30-60 minutes. Then bake.

• Preheat oven to 450°F. Score bread loaf.

• Baking Options (either round loaf or sandwich loaf):

Option 1 (Round Loaf): 

Bake at 450° for 5 minutes in a Dutch oven, then lower temperature to 425° for 20 minutes (don't forget ice in the bottom of the Dutch oven for steam effect). 

Take lid off of Dutch oven and lower temperature to 375° for 25 minutes.

Option 2: (Sandwich Loaf):

Bake at 375°F for 40 minutes.

• When the time is up check the temperature, it should be about 200°F to 210°F. 

• If done spray a bit of water on the top of the loaf to lower cracking and soften crust.

• Let it cool before cutting and eating!

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Here is a gallery of some of my sourdough creations!