A year ago, I decided to learn sourdough bread making. What I thought would be a simple hobby became an obsession, a meditation, and a profound teacher about patience and process.
Creating the Starter
The journey began with creating my sourdough starter - a living culture of wild yeast and bacteria. I named it “Bubbles.”
The Process
Mix equal parts flour and water. Let it sit. Feed it daily. Watch it come alive.
For two weeks, I nurtured Bubbles, discarding half and feeding fresh flour each day. The smell changed from sour to yeasty to pleasantly tangy. When it finally doubled in size after feeding, I knew it was ready.
My Many Failures
The Brick
My first loaf was a dense brick. I had under-proofed it, rushing the process. Lesson learned: sourdough cannot be rushed.
The Pancake
My second attempt spread into a flat pancake. Over-hydration and weak gluten development. I needed to work on my technique.
The Burnt Bottom
Loaf three had a burnt bottom but raw interior. Oven temperature and positioning matter. I invested in a baking stone.
Finally, Success
Around loaf ten, everything clicked. A beautiful boule with a crackling crust, open crumb, and complex flavor. The satisfaction was indescribable.
The Perfect Recipe
Ingredients:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
The Process
- Mix: Combine all ingredients, autolyse for 30 minutes
- Stretch and fold: Every 30 minutes for 3 hours
- Bulk fermentation: 4-6 hours until doubled
- Shape: Create tension on the surface
- Final proof: Overnight in the refrigerator
- Bake: In a preheated Dutch oven at 450°F
What Sourdough Taught Me
- Patience: Good things take time
- Observation: Learn to read the dough, not the clock
- Consistency: Small daily actions create big results
- Humility: There’s always more to learn
- Connection: To generations of bakers and to the natural world
The Ritual
Now, baking sourdough is my weekly ritual. The process grounds me. Mixing dough becomes meditation. Watching it rise teaches patience. The smell of baking bread fills the house with warmth.
Every loaf is different, influenced by temperature, humidity, and the mood of my starter. This variability is part of the charm - sourdough keeps me humble and curious.
Sourdough baking isn’t just about making bread. It’s about slowing down, paying attention, and finding joy in the process.