Not Another Sourdough Blog Post... (Okay, Yes, But Hear Me Out)

July 30, 2025

I know what you're thinking — "Not another blog post about sourdough bread." Believe me, I get it. The internet is flooded with them, and sourdough had its big viral moment, especially during the Covid era. But I’d like to believe this blog post is different. First off, I’m not a professional baker. I’m just someone who finally found a way to make sourdough baking fit into my life, and I want to show you the steps I took so you can get there too (if you aren’t already!).

My sourdough journey began about two years ago with a lot of enthusiasm and very little follow-through. I tried to make my own starter from scratch but quickly learned that sourdough requires a level of discipline I just didn’t have at the time. Feeding it daily felt like a chore I kept avoiding. My poor starter never reached that bubbly, fermented stage, and eventually it died and so did my dream of baking the perfect loaf.

Then, my youngest sister (I’m the oldest of three), started baking sourdough and quickly became pretty good at it. So good, in fact, that she gifted a portion of her starter to our middle sister in France — packed carefully into her suitcase and flown across the Atlantic. When she also started having success, I knew I had to give it another shot, if only not to feel left out.

The perfect opportunity came when I was doing my weekly pickup for eggs and milk at a local farm last October. The farmer offered me some of her sourdough starter, and I figured, “Why not?” I used my sisters’ recipe as a foundation and tweaked it little by little until it worked for my routine, kitchen, and taste.

Why Sourdough? Let’s Revisit the Benefits.

You’ve probably heard this before, but sourdough really is special for reasons that go beyond just the flavor (which is delicious on another level).

Digestibility: The fermentation process helps break down gluten and phytic acid, making the bread easier on the gut. Longer fermentation can even sometimes allow the bread to be eaten even by those with gluten intolerance.
Longer Shelf Life: Naturally leavened sourdough keeps longer without preservatives. I like to wrap mine in beeswax wrap. (Side note: should I make a blog post about how to make your own beeswax wrap?)
Better Nutrient Absorption: Fermentation unlocks nutrients in the grains so your body can absorb them more efficiently.
No Yeast Packets Required: Your wild yeast is self-sustaining (once you get the hang of feeding it). Some starters are centuries old and have been passed down from generation to generation.

Even though many seasoned bakers recommend fresh-milled flour, I haven’t taken that leap yet. What I have done is figure out a blend that works just right for me and has given me consistent results as far as look and taste. I use a mix of whole wheat flour and bread flour — both from King Arthur, a great employee-owned brand that’s widely available. I usually order mine from Thrive Market, but you can find it at most grocery stores.

My Starter Routine

These days, I bake bread about once a week, so I keep my starter on the counter and feed it every 2–3 days. That rhythm works well for me. When I travel, I store it in a small jar in the fridge, up to two weeks — although I know it can be left even longer without a problem. A few feedings, and it springs right back to life.

If you don’t currently have a starter, there are a plethora of blog posts out there that explain how to get starter, however it might take a few weeks before your starter is ready to use. If you want to buy a ready-to-use starter, I will be selling dehydrated packets of my own. Stay tuned about the next Market Day to get yours!

Since I keep my starter on the counter, my process takes about 24 hours from start to finish. I feed my starter around lunch time - roughly 100 grams of bread flour and 100 grams of water. It takes a few hours to ferment so it is usually ready when I get done with work around 5pm. That’s when I start making my dough. That process takes a few hours, and once done, I let the dough rest in the fridge overnight, before baking it first thing when I wake up in the morning. Nothing like a fresh slice of bread with butter and homemade jam for breakfast :)