For my learning project, I dove headfirst into the world of sourdough, and let me tell you, it was way more than just mixing flour and water. What started as a curiosity quickly turned into an obsession with wild yeast, stretchy dough, and the satisfaction of pulling a crusty, golden loaf out of the oven.
Sourdough isn’t just a recipe, it’s a process. A lifestyle, even. Here are some of the many things I learned (and continue to learn) along the way:
What You Can Learn About Sourdough:
- How to Start a Sourdough Starter from Scratch
➤ I learned how to mix flour and water to attract wild yeast from the environment, and how to feed it daily until it became bubbly and active. - Understanding the Science of Fermentation
➤ Wild yeast and lactic acid bacteria create that signature sour flavor and rise—no commercial yeast needed! - Feeding & Maintaining Your Starter
➤ I now know how to keep a starter alive (even while I was away), store it in the fridge, and revive it when it needs a boost. - Autolyse, Bulk Fermentation, and Stretch & Folds
➤ These fancy-sounding words actually make a huge difference in dough texture, strength, and final rise. - Scoring and Baking Techniques
➤ From Dutch ovens to steam pans, I explored how to get that crunchy crust and soft, airy crumb. - Timing and Patience
➤ One of the biggest lessons? Sourdough can’t be rushed. It’s a long game, but a rewarding one. - Troubleshooting Issues
➤ Gummy centers, under-proofed dough, overly sour loaves, I’ve experienced (and Googled) them all. - Sourdough Beyond Bread
➤ Pancakes, crackers, pizza dough, yes, you can use your discard and starter for so much more than just bread!
Follow Along for Recipes, Tips & Tricks!
If you’re thinking about starting your own sourdough journey, I’ve been right where you are. Here are some ways you can follow along:
Starter Recipe & Maintenance Tips
I can walk you through exactly how I made my sourdough starter from scratch using just unbleached flour and water, no fancy tools needed. I’ll share how I knew it was active (hint: bubbles, smell, and the “float test”), and what to do if your starter smells funky, turns grey, or develops hooch on top. Plus, tips for feeding it before a bake and how I store it between loaves.
Beginner-Friendly Bread Recipe
This is the loaf I keep coming back to: 75% hydration, overnight bulk ferment, and no kneading required. It’s the perfect “lazy baker” recipe with a beautiful open crumb and crisp crust. If you’ve got a Dutch oven and a bit of patience, you’re golden.
My Favorite Discard Recipes
Don’t toss your discard! I’ve tested and loved using it in fluffy sourdough pancakes, super-thin rosemary crackers, double-chocolate brownies, and even blueberry muffins. Great for when you’re feeding the starter but not baking bread.
The Trouble.
Finding reliable information about sourdough online can be surprisingly challenging due to the overwhelming amount of conflicting advice and the wide range of sources, particularly on platforms like Instagram, TikTok, Google, and YouTube. While social media offers visual and engaging content, many of the creators are not professional bakers and often skip essential details, making it difficult for beginners to follow or replicate results. On TikTok and Instagram, for example, short videos often prioritize aesthetics over accuracy, leaving out critical steps or context. Google searches bring up an endless stream of blog posts and forums, but sorting through them to find credible and consistent guidance can be time-consuming and frustrating. YouTube can be helpful with long-form tutorials, but even there, methods vary drastically, from hydration ratios to fermentation times, which can confuse someone just starting out. Overall, while there is a wealth of information available, the inconsistency and lack of clarity across platforms make learning sourdough baking from the internet a trial-and-error process that requires patience and discernment.
Google Images
This project turned out to be more than just baking, it’s been a mindful, messy, and nourishing experience. There’s something deeply satisfying about creating something from scratch, watching it grow (literally), and feeding people with love and carbs.
I decided to create a YouTube video of my creations and process so far. Click here to check it out.
So, whether you’re a curious beginner or a fellow fermentation nerd, come follow along! Let’s bake, learn, and rise together. 
I can’t believe how much I have learned about sourdough this term (ha!) – but what I appreciate the most is your observation that sourdough is so much more than a recipe. The process and lifestyle of it are awesomely reflected in your blogs. On a different note, I can relate to the mixed information you have received online. While I don’t bake, I do garden. I often feel overwhelmed by the differing opinions. As I become more experienced, I’ve learned how to weed out the bad info (Groan! The bad pun was actually unintentional). I’m sure with your increasing experience, your confidence and skill level will continue to grow. Best wishes!