My Ongoing Love of Sourdough Baking

I ask myself this question sometimes ... why do I love sourdough baking so much? My sourdough journey started in late summer of 2023, while in the home of one of our daughters. I saw a jar of her sourdough starter on her kitchen counter, and was drawn to it like a magnet. I had been interested in learning the process, but had been hesitant to try to create a starter on my own. But with a starter gifted to me in August 2023, I began the journey of learning sourdough baking. And now, a bit over two years later, my interest in and love of sourdough baking has even grown from those beginning days!

And it has been quite a journey! Though really quite easy once you learn the rhythms of caring for a sourdough starter, initially it was quite a learning curve for me. And I am still learning. And maybe this is one reason why I love it so much ... there is so much to learn, so many ways to perfect the process, and unending things to make with a simple sourdough starter. Natural yeast + water + flour = absolutely delicious, nutritious breads and more. It is an adventure that keeps going on and on ...

Click these links for my first two posts on sourdough baking:

Beginning with Sourdough - from Dec. 2023

My Current Sourdough Rhythm - from Jan. 2024

Having now passed my two-year mark of sourdough baking, I thought it would be fun for me to share some of the things that I have learned since my beginning days. For my own records, also as hopefully it may be encouraging to others who are in the process of learning, as well. 

I have learned a lot about the various feeding ratios of starter + flour + water. Where I started out using the 1:1:1 ratio, I now use a variety of different ratios, depending on the timing of needing my starter ready for baking. During the hot and humid days of summer, I used a 1:10:10 ratio for an overnight feeding of my starter, as I wanted to have it ready to mix dough with first thing in the morning.

I have also learned a lot about how the temperature of the water, also of the  dough, plus the temperature of my kitchen affects rising times. It has become much easier for me to plan ahead for when I want to mix my dough, and also for when I want to bake my bread. 

I also love to use my electric baking mat to speed up the rising of the dough during the daytime hours. This is especially helpful during the colder winter days, but I have also used it during the summer and fall days, as well. Click HERE for the one I was gifted for my birthday over a year ago. (Mine is the Large size, 12x18 inches.)

I have also learned a variety of helpful techniques to strengthen the dough, giving the bread a higher rise. One of these helpful tips is to lengthen the time of the actual mixing of the dough, even spending up to 7-8 minutes with the mixing itself. This has made a significant difference in my bread.

Basically, sourdough baking becomes easier as we become acquainted with all the ways that we can make it work for us individually. Making it fit into own personal daily life, and also how to get optimal results in the different seasons of the year.

I continue to learn from multiple sourdough bakers by following them on Instagram. One of the most helpful to me has been Second Rise Sourdough, who gives great tips on understanding ratios, temperature, and more. I have learned so much from purchasing her ebook entitled: Sourdough YOUR Way.

As a result, my weekly sourdough baking rhythm has changed. I can now determine which feeding ratio to use depending on when I want to be mixing my dough. How much starter to prepare for what I plan to bake, resulting in very little discard. I can also fluctuate with the ratios and timing, as the weather changes.

My overall current timetable for my weekly baking covers a three-day span. Day 1: feeding my starter after being stored in the refrigerator - once midday, then again in the evening for an overnight rise. In the summer I used a ratio 1:10:10 ratio for the overnight rise. Now with colder weather coming, I'll be changing that ratio for the overnight rise. Day 2: mixing up the bread first thing in the morning, and then taking it through the various steps of the recipe through the day. Then shaping it and putting it in the refrigerator overnight. Day 3: the actual baking of the bread.

The best part of the whole process is the beautiful, and absolutely delicious bread, made with natural yeast which is healthier and easier to digest. I don't think that I have purchased any loaves of bread from the store since I started sourdough baking in the late summer of 2023. I enjoy the process, the warm aroma of bread baking, and the delicious taste of sourdough bread. An added bonus is the joy of sharing it with others. I am thankful.