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Sourdough Made Simple

A Beginner's Guide to Baking Bread


As a busy mum, I'm always on the lookout for healthy and delicious recipes to feed my family. With three of us unable to process white bread, we were buying sourdough instead—it’s much easier on our tummies! This kickstarted my journey into learning how to bake sourdough bread.

Sourdough bread has gained popularity in recent years, and for good reason. It has a unique tangy flavor, is easier to digest, and lasts longer than regular bread. In this beginner's guide, I’ll walk you through making sourdough bread from scratch, understanding the science behind it, and troubleshooting common issues.

Why Choose Sourdough Bread?

You might be wondering why you should make your own sourdough bread when you can easily buy a loaf from the store. There are several reasons why it’s worth the effort. First, commercial bread often contains additives and preservatives that can negatively affect your health. I know, I’m always talking about health—sorry, not sorry! Sourdough bread is made with just four simple ingredients: flour, water, salt, and a sourdough starter. This gives you full control over what goes into your bread.

Another reason to choose sourdough bread is its unique flavor and texture. The long fermentation process gives it a tangy taste and a chewy crust with an airy, hole-filled interior. These qualities make sourdough bread perfect for sandwiches, toast, or just a spread of butter.

A Bit of Sourdough History

Sourdough bread has a rich history dating back thousands of years. It’s believed to have originated in ancient Egypt around 1500 BC, making it one of the oldest forms of leavened bread. During the California Gold Rush in the mid-1800s, sourdough bread became a staple food for miners. They carried a small portion of sourdough starter, feeding and nurturing it along the way. The tradition of sourdough bread-making has been passed down through generations and remains a beloved culinary tradition in many cultures.

The Science Behind Sourdough Bread

To understand sourdough bread, it’s essential to know the science behind it. Sourdough is made through fermentation, where wild yeast and lactobacilli bacteria break down carbohydrates. When you mix flour and water, the natural yeast and bacteria in the flour start feeding on the carbohydrates, producing carbon dioxide gas and lactic acid, which give the bread its signature tangy flavor. Fermentation not only leavens the bread but also breaks down complex proteins and carbohydrates, making them more digestible and extending the bread’s shelf life.

Getting Started with Sourdough Baking

Now that you know the basics, let’s get started with your baking adventure. Here are a few essential tools and ingredients you’ll need:

  • Kitchen Scale: Accurate measurements are crucial in sourdough baking.
  • Mixing Bowl and Spoon: Your primary tools for mixing the dough.
  • Dutch Oven or Baking Stone: Essential for creating the perfect crust.
  • Sourdough Starter: The heart and soul of sourdough bread.
  • Flour and Water: The only other ingredients you’ll need.

Extra Tools to Elevate Your Baking

  • Silicone Dough Mat: Perfect for precision in dough preparation with scale markings.
  • Baking Sheet: Durable and non-stick, simplifying cleanup and ensuring even baking.
  • Round or Oval Banneton: Helps achieve the perfect shape and texture for your loaves.
  • Recipe Book: Packed with inspiring recipes and expert tips to fuel your creativity.
  • Lame with 5 Blades: Enhance your scoring technique for the perfect crust.
  • Plastic Scraper: Streamlines dough handling for efficient preparation.
  • Danish Dough Whisk: Mix your sourdough with ease using this ergonomic tool.

    CLICK HERE TO SHOP Sourdough Tools

Now that you have the necessary tools and ingredients, it’s time to find a sourdough starter.

Finding a Sourdough Starter

You can create your own starter from scratch, which involves capturing wild yeast and bacteria, or you can buy a ready-to-use sourdough starter from a reliable source. Look for an active and healthy starter that rises and doubles in size within a few hours after feeding.

Feeding and Maintaining Your Sourdough Starter

Once you have your starter, you’ll need to feed and maintain it regularly. Feeding involves discarding a portion of the starter and adding fresh flour and water. This replenishes nutrients for the yeast and bacteria, allowing them to thrive. A simple feeding ratio for beginners is 50g starter, 50g flour, and 50g water (1:1:1). As you delve deeper, these ratios might change, but this is best for starting out!

Cover the container loosely and let it sit at room temperature until bubbly and active. Sourdough starters are living organisms requiring regular feeding and attention. If you’re not baking for a while, store your starter in the fridge and remember to take it out and feed it at least once a week.

I hope this guide helps make your sourdough journey fun and straightforward. Keep it real, and remember, perfection isn't the goal—delicious, homemade bread is!