Don’t be intimidated by the sourdough tales of woe 🍞! Start simple, and don’t worry about getting it perfect. Sourdough is about the journey: the feel of the dough, the smell of the bake, and the joy of the first bite. Each loaf is a lesson, and mishaps are just opportunities to learn.
Remember, sourdough bread making is an art that dates back thousands of years, long before kitchen scales and instant yeast. I have certainly never used either! 😂 Here are some things I do know!
Sourdough is forgiving!
1️⃣ Flexibility in Ingredients: Sourdough doesn’t require precise measurements. Once you understand the consistency you’re looking for, you can adjust the flour and water ratios by feel.
2️⃣Tolerant of Time: Sourdough fermentation can vary based on temperature and environment. Whether your dough takes longer to rise or needs a bit more time in the oven, it’s all part of the process.
3️⃣Variety is Welcome: Each sourdough bread is unique. Embrace the variations in texture, flavor, and shape as part of the charm.
Basic Rules of Thumb for Sourdough
1️⃣ Maintain Your Starter: A healthy starter is the soul of your sourdough. Feed it regularly — I do it by texture and not exact measurements.
2️⃣ Hydration Matters: A wetter dough will yield a lighter bread with larger holes, while a drier dough results in a denser bread. Adjust according to your preference.
3️⃣ Feel the Dough: Your hands are your best tools. The dough should feel alive and elastic under your fingers. If it’s too wet, add a little flour; if it’s too dry, a splash of water.
4️⃣ Time is Flavor: Longer fermentation times can lead to more complex flavors. Don’t rush the process.
5️⃣ Baking is Transformation: A hot oven and a good steam source will give your bread that crispy crust and soft interior. Don’t be afraid of a dark crust; it adds flavor!
6️⃣ Let it sit—when it comes out of the oven let it cool. This is allllll a part of the goodness.
Get to baking! 🍞❤️ #sourdough #farmstead #happybreadbaking #makingbread #farmlife #farmingafter50 #cuttingedgeofoldtimey
Once you have the feel for it, my easy loaf that fits around a work schedule is the one I bake most. And when the discard jar fills up, these crackers are where it goes first.
Loaves from the same starter, all of them a little different.
Everything we’ve written about sourdough, from starter care to discard recipes, lives on one page: Sourdough at Our House.
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
