{"id":29457,"date":"2024-08-04T15:17:23","date_gmt":"2024-08-04T20:17:23","guid":{"rendered":"https:\/\/www.everest.com\/everestdigest\/\/?p=29457"},"modified":"2025-10-08T02:41:36","modified_gmt":"2025-10-08T07:41:36","slug":"making-sourdough-bread","status":"publish","type":"post","link":"https:\/\/www.everest.com\/everestdigest\/making-sourdough-bread\/","title":{"rendered":"Making Sourdough Bread"},"content":{"rendered":"

To be honest, I avoided making sourdough for years. I was overwhelmed just thinking about the process and how demanding it was to upkeep. I was gifted a sourdough starter from a friend, and that really gave me a head start. If you are unfamiliar with sourdough, a starter is wild yeast and bacteria. It’s essentially a living fermented culture on your countertop. Most people name theirs so have fun with that!<\/span><\/p>\n

In recent years sourdough has been making waves in kitchens, making a resurgence in popularity among home bakers. This ancient method of bread-making, which relies on natural fermentation, has become a beloved pastime and truly a culinary art form. The unique flavor and texture of sourdough bread are simply delightful. It is becoming a staple in many households.<\/span><\/p>\n

Homemade sourdough offers numerous benefits beyond its delightful taste. For starters, it is often easier to digest than commercial bread due to the fermentation process, which breaks down gluten and other complex carbohydrates. This can make it a more suitable option for those with gluten sensitivities. Additionally, sourdough’s natural leavening process helps preserve the bread for longer periods, reducing the need for preservatives. Beyond bread, sourdough can also be used to create delicious and nutritious cereals like the one I shared last month.\u00a0<\/span><\/p>\n

Preparing the Starter<\/b><\/p>\n

Creating a sourdough starter is an essential first step in baking delicious homemade bread, and it requires only a few simple ingredients: flour and water. To begin, mix equal parts of flour and water in a non-reactive container, such as a glass jar or plastic bowl. Stir the mixture until it forms a thick, smooth batter, and cover it loosely with a cloth or lid to allow airflow. Place the container in a warm area of your kitchen. Every 24 hours, discard half of the starter and refresh it with equal parts of fresh flour and water, mixing thoroughly each time. This process, known as “feeding,” encourages the growth of natural yeasts and bacteria that give sourdough its characteristic tangy flavor and rise. Within about five to seven days, the starter should become bubbly and develop a pleasant, sour aroma, indicating it’s ready for baking. To keep your starter healthy, continue regular feedings, ensuring it remains at room temperature if you bake frequently, or store it in the refrigerator for weekly maintenance if you bake less often. Always use clean utensils and containers to avoid contamination, and if you notice any unusual odors or colors, discard the starter and begin anew.\u00a0<\/span><\/p>\n

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Making the Dough<\/b><\/p>\n

This is where most recipes get technical, and it is also something that deterred me from wanting to try sourdough. I didn’t want to invest in a whole bunch of stuff and have to weigh everything out. I’m a busy mom, and I didn’t want to have to invest a whole lot of energy and money upfront. One of the most appealing things about sourdough is the minimal ingredients: water, salt, and flour. So, let’s just say this is the lazy girl’s intro to sourdough. The gram measurements can be converted to cups and teaspoons.\u00a0As you learn more, you can buy a scale and become more technical. I’m just trying to help you get going and bake some bread! I will also note that recipe steps can vary greatly between bakers. It depends on the time of year, humidity in the air, and various other factors. I say this because I have used several recipes and always ended up making adaptations until it was my own. The most accurate way to create consistent results is by using a kitchen scale.\u00a0<\/span><\/p>\n

Ingredients for Sourdough Bread:<\/span><\/p>\n