I'm an affiliate
I hope you love the products I recommend! Just so you know, I may collect a share of sales or other compensation from the links on this page. If you use the links, thank you for supporting me! I really appreciate it!
I made a goal for myself to take a class at a local farm table foundation, and sourdough was the lucky winner. Or I should say, our family was the lucky winner. We haven’t purchased bread from the store since I started, and we are so much better for it.
Looking to dive into the sourdough adventure yourself? It isn’t as challenging as it may seem, I promise! I would estimate that I spend an hour of actively working on bread a week, which results in four loaves of bread for my family. Sometimes we go through all four. Sometimes I throw one in the freezer for later before it can get moldy.
Beyond regular bread, I have been working on baking our own bagels by the request of my husband. He off handedly wondered aloud if we could do sourdough bagels with my starter. A quick Google search and six hours later, we had bagels. We just aren’t looking back!
To get started, check out my Baking With and Maintaining a Sourdough Starter Page.
If video lessons are more of your jam, check out my Baking Your Own Sourdough Bread: A Video Adventure Page
Then start expanding with new and wonderful recipes. Take a leap and try it. It’s incredibly rewarding when you know where your food comes from and just what is in your bread, and I tell you, there’s nothing like a fresh slice of bread from the oven with a little butter (I can’t help but have a slice almost every time!) –Jess
Sourdough Resources I’ve Loved and Tools of the Trade
I ordered the book New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads by Bryan Ford somewhat impulsively. What can I say, “safer at home” had me wanting all the things on Amazon. Let me tell you, the book did not disappoint. At first glance, the photos are stunning. But then you dive in and the recipes delight even more. Bryan shares the stories behind each bread and their cultural significance. I had baked sourdough for almost two years, but never did I feel as “established as a baker” as I did when I pulled out my first loaf from his book. I highly recommend it!
Tools of the Trade
Wanting “fancy” sourdough? Banneton proofing baskets are the way to go!
Seems silly, but these bags are a must! These are the bags I use to store my prepped bread in the refrigerator.
If regular bread loaves are more your jam, you’ll need a couple bread pans to bake your bread in! I adore these Pullman Loaf Pans.