Sourdough Bread

The History of Sour Doughs

The history of homemade sourdough bread can likely be traced all the way back to ancient Egypt, around 3000 B.C.M.

Earliest Origins: Like many beloved recipes we know today, sourdough was actually discovered by accident, when dough was left out and colonized by wild yeast spores. Fast-forward to 800 B.C., and the concept of sourdough bread was adopted by ancient Greeks and Romans, who developed the oven-baking process and more advanced breadmaking skills.

Gold Rush Era: For hundreds of years, the idea of natural leavening—that is, naturally occurring wild yeast and lactobacilli bacteria (which is present in the environment) combining to ferment dough—endured among bakers. Sourdough gained popularity again during the California Gold Rush in the mid-19th century, when miners and settlers relied on the sourdough starter as a reliable source of leavening for bread when commercial yeast was scarce.

Modern Resurgence: In recent years, sourdough bread has experienced a resurgence in popularity, driven by interest in traditional and artisanal baking methods. Home bakers and professional bakeries alike appreciate sourdough for its complex flavor profile, chewy texture, and the satisfaction of creating bread from scratch using natural fermentation.

The Secrets of Sourdough Starter

The secret to a good sourdough bread recipe is actually the sourdough starter recipe! If you have a robust, healthy starter, you’re already halfway to success in your bread-baking journey. The starter is important not only as the leavening agent in your bread, but it also adds flavor-rich acids to your bread to give it its signature flavor and texture.

How to “Feed” a Sourdough Starter

The key to a good starter is to feed it regularly. First, combining yeast and warm water with sugar and flour is all you need to get started. Then, to keep the starter alive and well, give it a good stir every day for five days. When it is ready to use, it will be bubbly and may have a yellow liquid layer on the top. That’s normal! Give it another good stir and then use it in your recipe. If you’re not planning to use it right away or want to keep a starter on hand for regular baking, check out our Kitchen Tips for our simple feeding guide.

When Should I Discard My Starter?

The term discard can be confusing. Discard can refer to the starter that is removed and set aside as part of the feeding process, but it can also refer to literally throwing away extra starter. When starter is fed, a portion of the starter is removed (the discard) to leave behind a small amount of starter to feed and use for your next batch of bread. The discard can either be thrown away, stored in the refrigerator, or used immediately in a recipe that calls for sourdough discard. For this recipe, the starter is ready to be used or fed when it is bubbly and potentially has a thin layer of yellow liquid on the top.

Can You Kill a Starter?

It’s actually quite difficult to kill a sourdough starter! Using water that is above 120°F can kill the wild yeast in the starter but if your starter is full of tiny bubbles or foaming, is topped with a clear, yellow, or grayish liquid, or smells of acetone or vinegar, it just is time to feed it.

How Do I Know My Starter Has Gone Bad?

It is very rare for starter to go bad. If the starter begins to mold, has a colored appearance (pink or orange), or a foul smell then it may be time to throw it out and start over. However, if the starter has a layer of yellow to grayish liquid on top it is still okay to use – it just means it is hungry and needs to be fed.

Developing Your Sour Dough

Once you’ve got a good starter going, it’s time to make the sourdough recipe. For full detailed instructions, follow the recipe below, but here are some extra tips to take along with you on your sourdough baking journey.

Stay Slow and Steady: When you make sourdough, the trick is to be gentle every step of the way. There’s no need to use a heavy hand to knead the dough or stir in any ingredients.

Use the Right Utensils: Sourdough can be sensitive to certain materials, such as wood and metal, as the acids can react to them. Instead, use your glass, ceramic, or plastic utensils and bowls when making your recipe for sour bread.

Follow the Cues of the Dough: As mentioned above, the key to successful sourdough bread is to pay attention to the dough itself, rather than exactly what the instructions read. In other words, if the dough doesn’t seem soft, smooth, and elastic after kneading for five minutes, continue to knead until it does. Or, if the bread hasn’t doubled in size in 2 to 3 hours, give it additional time to rest and rise. Being aware of how your sourdough should look and feel each step of the way is a huge factor in yielding a perfect loaf.