My Journey to Sourdough
So pretty & delicious!
I just recently discovered sourdough after watching a few videos on bread making. I was curious but kind of non-committal, so I ended up ordering some 223-year-old sourdough from eBay (I know, right!) and it came shortly after. The envelope of dehydrated sourdough sat on my counter for a month, and I still didn’t know if I wanted to commit to rehydrating and keeping it alive. As apprehensive as I was, I was held accountable by my monthly women’s group to get the ball rolling and so I started the process.
A month later, (I don’t know why I took so long to jump on the sourdough train!) I love every aspect of sourdough, from the breads, muffins, and brownies, it’s been a welcomed addition to my family’s table. If you’re unfamiliar with sourdough, it is a naturally fermented mixture of flour and water that is used as a leavening agent in bread baking. It has been used for thousands of years, with evidence of sourdough bread from ancient Egypt, Greece, and Rome. Some people have sourdough starters that have been passed down from generation to generation, which can be seen as a treasured family heirloom. While mine is not from my own family, upon doing research my San Francisco sourdough starter has a rich history and you can get your very own by clicking the button below, or if you know me personally, I’m happy to share!
Heirloom starters have unique characteristics that have developed over time and are specific to their region and family. While mine has not come from my region, over time, it will change to adapt to how I care for it and take on characteristics and notes of the region where I live. The benefits of sourdough bread include a lower glycemic index, which can help regulate blood sugar levels, and increased nutrient absorption due to fermentation. Sourdough bread is also easier to digest than other bread, making it a good option for people with digestive issues. Sourdough bread is often tolerated better by people with gluten sensitivities because the fermentation process breaks down the gluten proteins, making them easier to digest.
Sourdough starter can be kept either in or out of the refrigerator, depending on how often it is used and the desired level of sourness. If it is used frequently, it can be kept at room temperature and fed regularly to keep it active. This is how I keep my sourdough, and while it may seem daunting, it truly is only a short process to care for daily and I just usually whip up a very simple recipe using the discard if I don’t have much time. If I’m truly unable to make something, I dehydrate it for later use. If it is used less often, it can be stored in the refrigerator and fed less frequently. Generally, a sourdough starter kept at room temperature should be fed every 12-24 hours, while one kept in the refrigerator can be fed every 7-10 days. I feed mine once a day and it’s of exceptional quality.
If you’re not familiar with discarding, this is the process of removing some of the sourdough starter and is necessary to maintain its health and prevent it from overgrowing. The discard process involves removing a portion of the starter and then feeding the remaining starter with fresh flour and water. The discarded portion can be used in a variety of recipes, including pancakes, waffles, biscuits, crackers, and even pizza dough. So far, my family has enjoyed cinnamon buns the most. The sourdough discard can add a tangy flavor and a tender texture to these baked goods.
Don’t they look delicious?
While some bakers prefer to measure and weigh their sourdough starter and ingredients with precision, it is not necessary to do so to keep a healthy starter. Many bakers use a more intuitive approach based on visual cues and experience to determine when to feed their starter. For example, they may observe the volume of the starter and feed it when it has doubled in size or when it appears to be losing strength. Historically, scales and precise measurements were not always available or necessary for bread baking. In the past, bakers relied on their senses and experience to create the perfect loaf. They could feel the texture of the dough, observe how it rose, and smell the aroma of the bread to determine when it was ready.
While measuring and weighing can help achieve consistent results, it's not the only way to maintain a healthy sourdough starter or bake delicious bread. It's important to find a method that works best for you and your baking style. I do not have the interest to pull out my scale daily to take care of something! I just simply add unbleached flour and filtered water from my Berkey and stir until it’s the consistency of lumpy pancake batter. For some new bakers the idea of using sourdough starter and not measuring ingredients precisely can be daunting, so you should do the method that makes you the most comfortable!
If you want to try your hand at making sourdough starter here is a recipe you can follow:
Sourdough Starter Recipe:
Ingredients:
- 1 cup all-purpose flour or whole wheat flour
- 1/2 cup water
Instructions:
1. In a clean jar or container, mix the flour and water until well combined.
2. Cover the container with a clean cloth or paper towel and let it sit at room temperature for 24 hours.
3. After 24 hours, discard half of the starter and add in another 1/2 cup flour and 1/4 cup water. Mix well.
4. Cover the container again and let it sit at room temperature for another 24 hours.
5. Repeat this process of discarding half of the starter and feeding it with fresh flour and water every 24 hours until the starter is bubbly and active, usually 5-7 days.
Lastly, if you want to try the delicious cinnamon buns I’ve been making, check out this recipe below.
Cinnamon Bun Recipe:
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 cup sourdough discard
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 egg
For the filling:
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup butter, softened
Instructions:
1. In a large bowl, mix the flour, sugar, and salt.
2. In a separate bowl, mix the sourdough discard, milk, melted butter, and egg.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
5. Cover the bowl with a clean cloth and let the dough rise for 1-2 hours.
6. Preheat the oven to 375°F.
7. In a small bowl, mix the brown sugar and cinnamon for the filling.
8. Roll out the dough into a large rectangle and spread the softened butter over the surface.
9. Sprinkle the cinnamon-sugar mixture over the butter.
10. Roll up the dough tightly and cut it into 12 equal pieces.
11. Place the cinnamon buns in a greased baking dish and bake for 20-25 minutes, or until golden brown.
12. Serve warm and enjoy!
You can also check out my Amazon store for all the things you would need to get started on your sourdough-making journey. I am an Amazon Influencer and do make a very small commission if you purchase through my Amazon link below:
Happy Sourdough Making!
-Sarah
