Category: My Learning Journey (Page 2 of 2)

Dough-na-tella came to life a few days ago, just a humble mix of flour and water. Since then, I’ve been obsessively checking for signs of life—bubbles, a slight rise, and that tangy, yeasty aroma. And let me tell you, she’s got personality!

For this first feeding, I removed half of her to make room for fresh flour and water. The math part wasn’t as intimidating as I thought: equal weights of flour and water to keep her balanced and happy. I opted for a mix of unbleached all-purpose flour and filtered water, as every single video I watched on this has stated to use filtered water.

After gently mixing everything together, I placed her back in her cozy jar and set her in a warm spot beside my fire place overnight. She responded wonderfully to her meal and is finally ready to bake with in the morning!

For my first time using her I made sourdough pancakes, I got the recipe from a friend who shares a love of sourdough. The Best Sourdough Pancakes I highly recommend them! They were divine! My family devoured them.

This process feels so much like nurturing a tiny, doughy pet—it’s oddly therapeutic. I’m already daydreaming about the breads, pizzas, and maybe even cinnamon rolls that Dough-na-tella will help me create.

Stay tuned for updates from this sourdough adventure. Next up: testing her strength for the first bake of bread! 🥖

Do you have any tips for keeping a sourdough starter thriving? Let me know—I’m all ears (and flour)!

Now that she is alive, I find it hard to put her to sleep in the fridge. Will she be ok?? Send me some tips on how to do this process well, so I can kick-start her for her next bake.

(edited with the help of my personally assistant “Chatty” AKA Chatgpt, love her)

I have chosen to pursue learning about Sour Dough Bread! I’m equally excited and scared! Wish me luck!

Drum Roll Please……………..

Learning to Make Sourdough Bread: A Journey of Patience and Joy

Photo: Dotdash Meredith Food Studios

In a world of instant gratification, there’s something deeply rewarding about making sourdough bread. The process is as much about patience and learning as flour and water. As I embark on this journey, I hope it will be transformative—not just for my baking skills but for my outlook on time, effort, and the joy of creating something from scratch. I may even bring my sourdough to work! Stay tuned to see how that goes!…

Step 1: Naming my Starter

She shall be forever known as “Dough-na-tella”

Step 2: Creating Her

Though this is a controversial topic among many sourdough gurus, for the purpose of this class and to learn about how to create a sourdough starter I will be creating my own. I do however believe in the 5, 10, 15 and even 30 year old starters that may produce a superior product. But for this I will be creating her and feeding her myself. I will even be bringing her to work once I get the proper flour. I will be needing any type of unbleached flour to start off with. Equal parts Flour to filtered water. (the water must be filtered)