snowy mountain


Okay, so, I know this can be intimidating. Welcome to my world of feeling, flowing, and art. I love making sourdough breads because it’s all about the texture of the dough. Yes, you can measure things, but in the end you will learn to add flour and water to achieve your desired consistency over and over again. You’ll usually deviate from the recipe. In fact, most of these recipes have phrases like “feel free to add more/less flour to achieve your desired consistency.” Depending on your room temperature and humidity and just how bubbly your starter is, the rising times and water content can vary. Don’t be scared. It’s just some flour and water (and salt). Embrace the freedom of sourdough baking! And remember, practice makes perfect 😉

Also, check out my short Sourdough Playlist on Youtube for technical tips!

Note: When making any of these recipes, feel free to add a sprinkle of active dry yeast to the dough. This will give it a boost and shorten the rising time, however, so be careful not to over-proof. I will make a note of every time I try this, but let me know in the comments if you try too!

If you’re looking for yeast-based breads, head over to my Breads page!

Greetings from our kitchen!

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