Sourdough 101: The Basics of Getting Started

Sourdough—the trend everyone is talking about! You’ve probably tried making a starter, only to have it refuse to rise. Or maybe a friend gifted you one, but it got lost in the fridge, never to be seen again. Sound familiar?

Believe me when I say you can do this! Here are a few simple tips to help you succeed with sourdough:

1. Start with a Strong Starter

A strong, mature starter is the foundation of good sourdough. The wild yeast and bacteria that give sourdough its signature rise and flavor can take months to fully develop—sometimes up to a year! While a young starter can still work, it requires more frequent feeding and care. The stronger your starter, the more resilient it will be, whether left in the fridge for a while or forgotten on the counter for a few days. You can purchase mine here. 

2. Use High-Quality Flour

Not all flour is created equal! Even with a strong starter, poor-quality or overly processed flour can lead to disappointing bread. Follow your recipe’s flour recommendations—whether it calls for all-purpose or bread flour—since the protein content plays a key role in the dough’s structure and rise.

3. Use Filtered Water

Tap water often contains chlorine, fluoride, and other chemicals that can harm the beneficial bacteria in your starter. Using filtered or spring water ensures your starter stays strong and active.

4. Don’t Overthink It

There are countless sourdough methods, recipes, and influencers out there—it’s easy to feel overwhelmed. Find one or two trusted sources that resonate with you and stick with them. Consistency is key when learning sourdough, and constantly switching strategies can slow your progress.

Give these tips a try, and let me know how your sourdough journey goes! And if it’s not for you, no worries—you can always order a fresh loaf from me!