Sourdough 101: Make Good Bread

Am I the best person to teach you how to make sourdough? Honestly, maybe not.

I like to play fast and loose with the “rules” of making food, and sourdough is no exception.

First, take a deep breath before diving in.

Stick to one step at a time, and don’t overwhelm yourself by trying to do it all at once.

Sourdough is a long game. 

For me, that’s why I love it.
It gives me more time and freedom between steps, and it even comes with a “pause” button.

But, that later.

Why Sourdough?

I fell in love with sourdough breads almost immediately.

I will admit, I found it very overwhelming until I made it a couple times, but now, I will never go back to any other style of bread!

Flavor and Texture:

Sourdough bread takes time, which is such an important component in building bread that has a good flavor and texture. The fermentation time allows for the gluten to really develop and gives it a complex flavoring that you will never get in instant yeasted breads.

Digestibility and Lower Glycemic Index:

The fermentation process of sourdough bread makes it easier to digest, lower in gluten, and gives it a lower glycemic index, which means it won’t spike blood sugars the same way as baker’s yeast bread. (Sources: here and here)

Time Flexibility:

I know a lot of people are scared off by the time that sourdough takes, but for me, it is one of the biggest benefits. It is extremely flexible on time. It is like the slow cooker of bread making. You can put it going, then go on with your day, and come back to it hours later. I think it works PERFECTLY for busy schedules.
I notoriously shove mine in the fridge at any point when I need more time to deal with it- its a procrastinator’s dream!

Longer Shelf Life:

One thing you will notice about sourdough bread is that it stays fresh longer that quick yeast bread. For me, this was  a HUGE advantage and payoff for the extra time that it takes. It doesn’t go stale after the 24 hour mark, and I actually think the texture is better on day two!

Sourdough 101

Sourdough Starter

Sourdough starter is the power behind sourdough breads. It is simply fermented flour and water, full of beneficial bacteria and wild yeasts that allow your bread to rise.
 
You can make your own in a couple weeks (I followed this guide to make mine), or get a jumpstart by purchasing (mine here), or find a friend who is willing to share with you.
 
A healthy sourdough starter is imperative for making successful sourdough bread. 
The starter needs to be maintained, or “fed” in order to remain strong and healthy. 

Not Just Artisan Bread

When most of us think of  “sourdough bread”, we think of the crusty, traditional-style artisan loaves. 
In my opinion, this is the hardest sourdough bread to master.

ANY yeast-leavened breads can be made with sourdough.
We do everything from hot dog buns, to naan, to cinnamon rolls with sourdough in our house.

If you have experience with instant yeast breads, you will find these are the same process, just on a much longer clock.

My guide for artisan bread is coming soon, but I recommend starting with other sourdough recipes to get a feel for it first!

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