It isn't the easiest process, but I think there are simple ways for beginners to get started.
Investing in a mixer and figuring out your favorite seasoning blends can speed up the process.
Baking my own bread has been a great way to save money — I don't have to drop $5 or more on a nice loaf at the store. Plus, spending time in the kitchen is a phenomenal stress reducer for me.
Sourdough is one of my favorite things to bake. However, getting it right can be tricky.
Unlike most breads, sourdough doesn't use the kind of dry yeast you can buy at the store. It rises with the help of a starter, which is a fermented mixture of flour and water that, over time, develops its own wild yeast and bacteria.
The live culture is what gives the loaves their delicious sour flavor.
Here are my best beginner-friendly tips for making your own sourdough at home.
Be patient with your starter.
It takes a bit of time to develop a strong sourdough starter.
Anastasiia Voloshko/Shutterstock
It can take between one and two weeks for a new sourdough starter to become strong enough to use in a recipe. Luckily, the actual process of making one is pretty easy.
I like to start by mixing ¼ cup warm water and ½ cup whole-wheat flour in a large jar. Cover the mix with plastic wrap and let it rest for one day in an environment between 70 and 75 degrees Fahrenheit.
On day two, uncover and stir your mix. Cover it for another day.
On day three, discard half of the contents of your jar. Then, "feed" the starter by adding ½ cup of all-purpose flour and ¼ cup of water back and mixing it together.
Cover the mixture, and let it rest for another day.
Repeat this every day until your starter has essentially doubled in size from day one. You can measure this by placing a rubber band around the initial level of the starter.
You'll know it's strong if it's fluffy and full of bubbles with a nice scent.
While feeding your starter, use the discard for other recipes
I like to make discard sourdough rolls sometimes.
Meredith Schneider
Every time you feed your sourdough starter, you have to discard some of the mixture to make space in your container.
Some people choose to feed their refrigerated starter once a week, while others will feed it once or even twice a day. It just depends on your needs.
If having to literally throw away this flour and water mix feels too wasteful to you, you can use the discard to make something else.
There are so many great discard recipes out there, from crackers, granola, cinnamon rolls, and cookies to flatbread, biscuits, bagels, and pancakes.
If you don't have time though, you can also compost the discard.
Choose your utensils wisely.
I like to use a ceramic bowl and a silicone spatula.
Meredith Schneider
There's much debate in the sourdough community about whether it's safe to use metal bowls and utensils while making the bread. In some instances, like with aluminum, the metal can be corrosive, which doesn't mix well with the acidic starter.
However, for the most part, 100% stainless steel won't impact your dough.
That said, stainless steel can be expensive, especially if you don't already have a good collection in your kitchen. I prefer to bypass metal entirely and use a glass or ceramic bowl, wooden spoon, and silicone spatula to mix my ingredients.
Always sift your flour.
Sifting the flour can lead to an airier sourdough loaf.
Meredith Schneider
If you're trying to achieve a fluffy, airy texture with many holes throughout your loaf — a big draw of sourdough bread — sift your flour before mixing it with the other ingredients.
This essentially aerates it and helps to create a fluffier texture in your bread. If you don't have a fine mesh strainer or sieve, you can just use a whisk or fork to toss the dry flour around.
I also like to sift the flour I add to my sourdough starter each time I feed it to enhance its texture.
Invest in a mixer.
I love my KitchenAid mixer.
Meredith Schneider
A stand or handheld mixer can be really helpful while making sourdough. It gets the mixing done without leaving me with messy, sticky hands.
I'm especially grateful for my KitchenAid mixer on high-volume baking days. Mixing everything by hand requires a lot of effort.
I highly recommend looking into investing in one if you're making sourdough as your main source of bread.
Don't forget to season your bread.
Seasoning blends make things even easier.
Meredith Schneider
I'm not an expert at scoring my loaves or making fancy designs on top. However, I do strongly believe you should season sourdough.
I simply scatter a seasoning blend across the top of the loaf before baking to add style and flavor.
My favorite blend to use right now is an Asiago-flavored everything-bagel seasoning, but sprigs of rosemary and fancy salts are just as attractive, tasty, and fun.
Perfect your egg wash.
An egg wash can give your loaf an attractive crust.
Meredith Schneider
If you're adding loose seasonings or herbs to your loaf, you'll want to use an egg wash to make sure everything sticks. It's also a great way to create a beautiful outer crust.
If you want your crust to be more brown, mix an egg with water — the less water you use, the darker your crust will be.
If you'd like a shinier, lighter crust, though, mix your egg with a splash of milk or heavy cream instead.
Water is the secret to a great sourdough loaf.
Adding water to a loaf can make it fluffier.
Meredith Schneider
Water helps to keep the surface of the bread flexible. The more water you add to your recipe, the more porous and fluffy your bread should turn out.
I like to spray my loaf with a good amount of water right before throwing it in the oven to help it rise better.
