From Store-Bought to Homemade, One Loaf at a Time
This year, my husband and I committed to a cleaner, more intentional way of eating. That meant focusing on whole foods, cutting out processed junk, and prioritizing quality ingredients—especially when it came to what we put on our plates. One big shift? Meat is now a major part of our diet, and bread… well, if we were going to eat it, I was going to bake it myself.
Enter sourdough.
From Starter to Success (and a Few Flops in Between)
Sourdough baking isn’t just about making bread; it’s about nurturing a living culture—literally! My journey started with a sourdough starter, a simple combination of flour and water that, with time and care, becomes a bubbling powerhouse of natural yeast. It felt like having a new pet, one that needed regular feedings and just the right environment to thrive.
My first loaf? Let’s just say it was a little… dense. I didn’t let it proof long enough, and the result was a bread brick. My second attempt was better—more rise, better texture, but still not quite there.
Then came loaf number three. I let it proof overnight for about 13 hours, and oh my goodness, the difference was incredible! The crust had that perfect crunch, the inside was airy and light, and I finally understood why people fall in love with sourdough baking.
The Loaf That Changed Everything
While I love a good classic sourdough, the real game-changer was the sourdough lemon blueberry loaf from the book Sourdough Every Day (find it here). Imagine the tangy brightness of lemon zest paired with sweet bursts of blueberries, all wrapped in that signature sourdough chewiness. It was, quite literally, to die for!
Tips for Sourdough Success
If you’re thinking about starting your own sourdough journey, here are a few things I’ve learned:
- Starter Maintenance is Key – A healthy, happy starter = great bread. I keep mine in the fridge and feed it weekly to keep it active. (Check out my favorite sourdough tools here).
- Proofing Time Matters – The longer the proof, the better the flavor and texture. That overnight proof made all the difference!
- Experiment with Flavors – Classic sourdough is great, but don’t be afraid to try add-ins like fruit, nuts, or spices.
- Embrace the Process – Not every loaf will be perfect, and that’s okay. Each bake is a learning experience.
My Favorite Sourdough Tools
If you’re diving into sourdough baking, having the right tools makes a huge difference. I’ve put together a list of my must-haves, from bannetons to dough scrapers, in my Amazon shop. You can find them all here: Sourdough Essentials.
Final Thoughts
Switching to homemade sourdough has been one of the most rewarding parts of our clean eating journey. Not only do we know exactly what’s in our bread, but the process itself is so fulfilling. There’s something magical about turning simple ingredients into something so nourishing (and delicious!).
Are you a sourdough baker, or thinking about starting?
Let’s talk in the comments—I’d love to hear about your experiences!
