Ready to Start Your Sourdough Adventures!

Let’s birth a new sourdough starter. No mysticism required, but a little patience helps. This is the no-BS, works-every-time method. If this starter dies, it wasn’t meant to be. 😌🍞

What you need (don’t overthink it)

• Flour: Unbleached all-purpose (easy) or whole wheat (faster, moodier)
• Water: Filtered if you’ve got it; if not, let tap water sit out overnight
• Jar: Glass, wide-mouth, not sealed tight
• Spoon: Wood or silicone (metal won’t kill it, but people will argue)

Day 1 — The Spark

• Mix ½ cup flour + ¼ cup water
• Stir until thick pancake batter vibes
• Scrape down sides, loosely cover (lid resting, cloth, coffee filter)
• Park it on the counter

👉 It looks boring. That’s normal.

Day 2 — Ignore It (Mostly)

• You might see bubbles. You might not.
• If it smells like wet flour or mild gym socks, congrats—you’re on track.
• Don’t feed yet unless it’s already bubbling like it’s got opinions.

Day 3 — First Real Feeding

• Discard half
• Add ½ cup flour + ¼ cup water
• Stir, scrape, cover, counter

Smell check:

• Sour? Good.
• Funky like trash juice? Too wet—add more flour next feed.

Days 4–6 — Establish Dominance

Feed once a day:

• Discard half
• Add ½ cup flour + ¼ cup water

By now it should:

• Bubble within a few hours
• Smell tangy, yeasty, a little feral
• Rise slightly, then fall

If it’s sluggish → move it warmer

If it’s watery → thicken it up

If it’s dramatic → ignore it a bit

(Relatable.)

Day 7ish — Is It Ready?

Do the float test:

• Drop a spoonful into water
• If it floats → bake bread
• If it sinks → feed it, wait another day

Important Truths (read this)

• Hooch (dark liquid) = hungry, not dead
• Pink/orange fuzz = trash it, start over
• Consistency > perfection
• Starters thrive on routine, like toddlers and chickens

After It’s Alive

• Baking often? Keep it on the counter, feed daily
• Casual relationship? Fridge it, feed weekly
• Name it. (Optional but encouraged. Mine always end up unhinged.)

If you want, next we can:

• Turn this into a low-maintenance fridge starter
• Do a same-day discard cracker
• Or jump straight to feral homestead sourdough bread

Stay rooted. Move gently. Resist quietly.

This is simple sourdough for real people—no monk chants, no scale-shaming, but yes: cups AND grams so nobody cries. 🍞😌

🥖 Feral-But-Functional Sourdough Bread

(Makes 1 loaf. Feeds your soul. Judged by ancestors.)

Ingredients (aka The Cast of Characters)

• Active sourdough starter
  ½ cup (120 g)
  If it doesn’t bubble, it’s not ready. Don’t argue.
• Warm water
  1¼ cups (300 g)
  Not hot. We’re baking bread, not committing yeast homicide.
• Flour (unbleached all-purpose)
  3½ cups (450 g)
  Bread flour works too, but AP is forgiving—like a good therapist.
• Salt
  2 tsp (10 g)
  Non-negotiable. Bread without salt is punishment food.

Step 1: Mix It Like You Mean It

In a big bowl:

• Add starter + water
• Stir till milky and weird
• Add flour + salt
• Mix until shaggy and sticky

It will look like regret. That’s correct.

Cover and let it rest 30 minutes (this is called autolyse, which sounds fancy but just means “sit there and think about your choices”).

Step 2: Stretch & Folds (Yes, These Matter 🙄)

Over the next 2 hours, do 4 stretch-and-folds, about 30 minutes apart.

How:

• Grab one side
• Stretch up
• Fold over
• Turn bowl
• Repeat 4 times

✨ Can you do them all at once?

No. The gluten needs time. This is bread, not a group project.

Cover between folds.

Step 3: Bulk Ferment (The Waiting Game)

After the last fold:

• Cover bowl
• Let rise 4–6 hours at room temp

You’re looking for:

• Puffy (not doubled)
• Jiggly like a thick pillow
• Bubbles along the sides

Too cold? Takes longer.

Too warm? Moves faster.

Too impatient? Go drink water and walk away.

Step 4: Shape It (Gently, You Monster)

• Lightly flour counter
• Dump dough out
• Fold edges inward to make a loose round
• Flip seam-side down
• Cup hands and drag it toward you to tighten

Let rest 20 minutes, uncovered.

Then shape again if needed.

Step 5: Proof (Choose Your Adventure)

Option A: Overnight Fridge (Best Flavor, Least Stress)

• Place dough in floured bowl or towel-lined basket
• Cover
• Refrigerate 8–24 hours

Option B: Same-Day Chaos

• Proof on counter 1–2 hours
• Bake when slightly puffy

Step 6: Bake That Beautiful Beast

Preheat

• Oven to 450°F (232°C)
• Dutch oven inside (lid on)
• Heat 45 minutes
  Yes, that long. Trust the process.

Bake

1. Carefully drop dough into hot Dutch oven
2. Score top (razor, knife, vibes)
3. Lid ON → 20 minutes
4. Lid OFF → 20–25 minutes

You want:

• Deep golden brown
• Sounds hollow when tapped
• Smells like victory

Step 7: Cool It (This Is Not Optional)

• Remove from pot
• Cool at least 1 hour

Cutting early = gummy crumb

Ask me how I know.

Final Truths from the Sourdough Council

• Ugly bread still tastes amazing
• Every loaf teaches you something
• If it’s dense, eat it toasted with butter and call it “rustic”

If you want next:

• Same-day sourdough
• Soft sandwich loaf
• Discard cinnamon rolls
• “I don’t have time for this” sourdough

Stay rooted. Move gently. Resist quietly. 🍞

Sourdough Troubleshooting

My starter isn’t bubbling. What went wrong?

Most often, it just needs more time or warmth. Starters like consistency and temperatures between 70–78°F. Feed it regularly, keep it in a warm spot, and give it a few more days before calling it a failure.

My starter smells like nail polish or acetone.

That means it’s hungry. Discard more and feed it more often. This is common and easily fixed — it’s not ruined.

There’s liquid on top of my starter.

That liquid is called hooch. It’s a sign your starter needs feeding. You can stir it back in for extra tang or pour it off if the smell is strong.

My dough didn’t rise much during bulk fermentation.

Possible causes:

• Starter wasn’t strong enough
• Dough was too cold
• Fermentation time was too short

Give it more time and warmth. Sourdough rarely fails because of over-waiting — under-waiting is the usual culprit.

My loaf came out flat.

Flat loaves usually mean:

• Over-fermentation
• Weak shaping
• Starter past its peak

Try baking sooner after feeding and focus on gentle but firm shaping to create surface tension.

My bread is dense or gummy inside.

This typically means:

• Under-fermented dough
• Cut too soon after baking
• Oven temperature too low

Let the loaf cool completely before slicing and extend fermentation next time.

The crust is too hard or too thick.

Lower the uncovered bake time or reduce oven temperature slightly. Let bread cool fully — crust softens as it rests.

My bread isn’t sour enough.

For more tang:

• Extend cold proof time
• Use a slightly more mature starter
• Ferment longer at cooler temperatures

Flavor develops with time.

My bread is too sour.

Shorten the cold proof or bake sooner after feeding your starter. Younger starter = milder flavor.

Is sourdough supposed to be this unpredictable?

Yes — and that’s part of the process. Temperature, flour, humidity, and timing all affect fermentation. Sourdough teaches observation over control. Each bake builds intuition.

These crispy crackers are perfect for snacking or serving with cheese and dips.

Ingredients:

• 1 cup (240g) sourdough discard

• 1 cup (120g) all-purpose flour

• ¼ cup (60ml) olive oil

• ½ teaspoon salt

• Optional: Herbs, spices, or seeds for topping (e.g., rosemary, sesame, everything bagel seasoning)

Instructions:

1. Mix Dough: Combine the sourdough discard, flour, olive oil, and salt in a bowl. Mix until a stiff dough forms.

2. Chill Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes.

3. Roll Out Dough: Preheat the oven to 350°F (175°C). Roll the dough thinly (1/8-inch or less) on parchment paper.

4. Cut and Top: Use a knife or pizza cutter to slice into squares or rectangles. Sprinkle with your desired toppings and press them gently into the dough.

5. Bake: Transfer the parchment paper with the crackers to a baking sheet. Bake for 15-20 minutes, or until golden and crisp.

6. Cool and Store: Let cool completely before storing in an airtight container.

Soft centers, crisp edges, and just a hint of tang that makes people say, “Wait… what’s in these?”

Ingredients

• ½ cup sourdough discard (unfed is perfect)
• ½ cup butter, softened
• ¾ cup brown sugar
• ¼ cup white sugar
• 1 egg
• 1 tsp vanilla
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1½ cups chocolate chips

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Cream butter and sugars until smooth and fluffy.
3. Mix in egg, vanilla, and sourdough discard until fully combined.
4. Add flour, baking soda, and salt. Stir just until no dry spots remain.
5. Fold in chocolate chips.
6. Scoop dough onto baking sheet, spacing cookies 2 inches apart.
7. Bake 10–12 minutes, until edges are set and centers still look slightly soft.
8. Cool on the pan for 5 minutes, then transfer to a rack.

Notes

• For thicker cookies: chill dough 30 minutes before baking
• For crispier edges: bake an extra 1–2 minutes
• The sourdough flavor is subtle — not sour, just deeper

Why Use Discard in Cookies?

Sourdough discard adds moisture and complexity without making the cookies taste like bread. It’s a simple way to reduce waste and level up flavor.

Variations

• Add chopped nuts
• Use dark chocolate chunks
• Sprinkle flaky salt on top before baking

Moist, lightly tangy, and forgiving. This is the loaf you make when bananas are questionable but your standards are not.

Ingredients

• 1 cup mashed ripe bananas (about 2–3)
• ½ cup sourdough discard
• ½ cup melted butter or oil
• ¾ cup brown sugar (or ½ cup if you like it less sweet)
• 1 egg
• 1 tsp vanilla
• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• Optional: nuts, chocolate chips, cinnamon

Instructions

1. Preheat oven to 350°F. Grease or line a loaf pan.
2. In a bowl, mix bananas, discard, butter, sugar, egg, and vanilla until smooth.
3. Add flour, baking soda, and salt. Stir just until combined.
4. Fold in any extras if using.
5. Pour batter into pan and smooth the top.
6. Bake 50–60 minutes, until a toothpick comes out clean.
7. Cool before slicing (it sets as it rests).

Notes

• If the top browns too fast, tent loosely with foil
• Flavor deepens overnight
• Freezes beautifully

Why Use Discard Here?

Sourdough discard adds moisture and a subtle depth without making the bread sour. It balances sweetness and keeps the crumb tender.

Variations

• Cinnamon sugar swirl
• Chocolate chip banana bread
• Walnut or pecan banana bread

Fluffy, golden, and dimpled like it knows things. This is same-day focaccia using discard—no long ferment, no drama.

Ingredients

• 1 cup sourdough discard (unfed is fine)
• 1 cup warm water
• ¼ cup olive oil (plus more for pan + topping)
• 1 tbsp honey or sugar
• 1½ tsp salt
• 1 tbsp instant yeast
• 3–3½ cups all-purpose flour

Toppings (optional but encouraged):

Rosemary, flaky salt, garlic, olives, cherry tomatoes, red onion

Instructions

1. Mix the dough
   In a large bowl, stir together discard, water, olive oil, honey, salt, and yeast.
   Add flour gradually until a soft, sticky dough forms.
2. First rise
   Cover and let rise in a warm spot 1–1½ hours, until doubled.
3. Prepare the pan
   Generously oil a 9×13 pan. Transfer dough and gently stretch to fit.
   If it resists, let it rest 10 minutes and try again.
4. Second rise
   Cover and let rise 30–45 minutes, until puffy.
5. Dimple + top
   Preheat oven to 425°F.
   Drizzle dough generously with olive oil.
   Press fingertips deep into the dough to create dimples.
   Add toppings and finish with flaky salt.
6. Bake
   Bake 20–25 minutes, until deeply golden and crisp at the edges.
7. Cool slightly, then serve
   Best warm, but excellent at room temp.

Notes

• More olive oil = better focaccia (don’t be shy)
• If bottom browns too fast, move pan up a rack
• Flavor improves overnight

Why This Works

Discard brings flavor, yeast brings lift, and olive oil does the heavy emotional labor. You get focaccia texture without a long ferment.

Variations

• Garlic + parmesan
• Tomato + basil
• Everything bagel seasoning
• Sweet focaccia with grapes + honey

Soft on the inside, lightly crisp on the outside, and strong enough for real sandwiches (not just vibes).

Ingredients

• 1 cup sourdough discard (unfed)
• ¾ cup warm milk or water
• 2 tbsp melted butter or olive oil
• 1 tbsp honey or sugar
• 1½ tsp salt
• 1 tbsp instant yeast
• 3½–4 cups all-purpose flour

Instructions

1. Mix the dough
   In a large bowl, combine discard, warm milk, butter, honey, salt, and yeast.
   Add flour gradually until a soft dough forms.
2. Knead
   Knead by hand or mixer 6–8 minutes, until smooth and elastic.
3. First rise
   Place dough in a lightly oiled bowl. Cover and let rise 1–1½ hours, until doubled.
4. Shape rolls
   Divide dough into 8–10 equal pieces.
   Shape into tight balls or oval rolls.
5. Second rise
   Place on a lined baking sheet. Cover and rise 30–45 minutes, until puffy.
6. Bake
   Preheat oven to 375°F.
   Bake 18–22 minutes, until lightly golden.
7. Cool
   Cool before slicing for best texture.

Notes

• Brush with butter after baking for softer crust
• For shinier tops, brush with egg wash before baking
• Freeze well once cooled

Why This Works

Discard adds flavor and moisture while yeast provides reliable lift. You get soft rolls without a long ferment or timing gymnastics.

Uses

• Sandwiches
• Sliders
• Breakfast rolls
• Pulled pork or brisket buns

Variations

• Add sesame or poppy seeds
• Make hoagie-style rolls (shape longer)
• Add herbs or garlic butter on top