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Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better for You and How To Start One

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This artisan sourdough boule fits perfectly into a Dutch Oven for baking!

How To Bake the Perfect Sourdough Boule in Your Dutch Oven

A perfect loaf of sweet and soft Honey Oat Sourdough awaits being cut and devoured.

Sweet and Soft Honey Oat Sourdough

A pan of sourdough discard crackers fresh from the oven.

Sourdough Discard Crackers With Rosemary and Olive Oil

A tall stack of real sourdough tortillas made in the traditional style with pasture raised lard!

Soft and Chewy Sourdough Tortillas Made With Real Lard

My Favorite Sourdough Recipes for Beginners

Perfectly soft and chewy, traditionally fermented sourdough pancakes.

Perfectly Chewy, Traditional Sourdough Pancakes

Perfect Butter Top Sourdough Sandwich Bread

Butter Top Sourdough Sandwich Bread

Really Easy Sourdough Muffins with Banana and Nut Butter

Sourdough Banana Nut Butter Muffins

Recipes for the More Seasoned Baker

Soft And Chewy Sourdough Burger Buns

Soft and Chewy Sourdough Burger Buns

Make Your Own Sourdough Pizza At Home

Sourdough Pizza Crust

Making Rustic Sourdough Butter Crackers - How To Serve Them

Rustic Sourdough Butter Crackers

A beautiful plate of fresh sourdough crepes. Perfect for sweet of savory toppings, fillings and sauces.

Sourdough Crepes

Real, traditionally leavened sourdough takes front stage in these amazing, soft shortcakes.

Sourdough Shortcakes with Strawberries and Cream

A soft a fluffy crumb makes this Light Rye Sourdough a wonderful bread for toasting or sandwiches!

Light Rye Sourdough Boule With Caraway

 

Find these and many more sourdough recipes in the Sourdough Archives!

Page Guide

Page 1. Intro
Page 2. What Is Sourdough?
Page 3. Bread Terminology
Page 4. Why Eat Sourdough?
Page 5. Tools
Page 6. Starter Recipe
Page 7. Fresh Starter vs. Discard
Page 8. Starter Hydration & Feeding
Page 9. Favorite Recipes
Page 10. Troubleshooting Sourdough
Page 11.  Starter Insurance Policy
Page 12. Using Stale Bread
Page 13. Recipes You Don’t Want To Miss
 

Ila Kaiser

Sunday 5th of December 2021

I am diabetic and wondering how to calculate the carbs and fiber for the sourdough breads. Can you help?

Butter For All

Sunday 12th of December 2021

Hi Ila,

So, unfortunately there is no definite way to calculate carbs for sourdough. The longer the bread ferments, the less carbs it has. As the yeast and bacteria eat up sugars the bread gets more sour. So a really sour sourdough, that has been fermented for 24+ hours will be the best for you. I would personally eat a small amount and then test blood sugar to see how the long-fermented bread affects you.

I hope this is a little help! Take good care!

Courtney

Donna

Monday 15th of November 2021

I’m on day 5 of my rye starter. Day 2 it almost doubled in size! Day 3 almost no activity. Day 4 it hasn’t risen but I can see a few bubbles! Is this normal? Should I continue to do the daily feedings or is this batch a lost cause? Thanks

Butter For All

Monday 22nd of November 2021

Hi Donna!

Don't toss it! This is totally normal. At first the yeast go crazy, then they mellow out as the bacteria get going, over the next few weeks they will balance out and harmonize into a lovely starter! Hope I caught this comment in time!

Best,

Courtney

Jill

Monday 21st of June 2021

Hi, I’ve made your Soft and Sweet Sourdough Milk Bread and can never seem to get a good rise out of it. I’m thinking it’s my proofing length but also how I fold my dough. Could you tell me your method of folding before the first rise? So far I’ve attempted a coil fold, but don’t think it’s working…

Thanks!!

Jill

Butter For All

Thursday 24th of June 2021

Hey Jill,

I typically do stretch and fold in the bowl. I just find that to be my preferred way to develop gluten. You can see me demo it in this video. https://youtu.be/aqYctt7W_N4 It is a different recipe but pretty much the same technique.

Hope this helps!

Courtney

Mia

Friday 26th of March 2021

I’m on day 3 and I started with wheat flour. Can I change to All Purpose Flour starting day 4?

Butter For All

Monday 29th of March 2021

Hi Mia,

Yes, you should be fine, the yeast should already be present from the outside husk of the WW flour. Just keep feeding it!

Rashmi Ingle

Wednesday 24th of March 2021

I live in Switzerland and want to start sourdough. Since the temperatures here are colder, do I need to take extra care to make sure the starter grows well?

Butter For All

Wednesday 24th of March 2021

Hi Rashmi,

That's a great question. I would probably try to keep the starter in a warm area of your kitchen, but you shouldn't need to do a lot of extra babying. Yeast can be trained to perform at cooler temperatures just by feeding the starter and keeping it in the climate you are in, and you want your starter to rise in your cooler temps anyway. I would just use (at least part) a local organic flour to try to capture some of your local yeast strains, they will already be suited for your climate. Once the starter is established in your climate is should work well no matter the flour.

Hope that helps!

Courtney

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