Sourdough baking has brought me such joy I decided it needed a special spot on my blog. I hope this page will be a resource for anyone on a sourdough journey. I wrote a blog post about my not so simple sourdough journey if you’d like to read it.

This page I will try to update often with recipes I’ve tried and tips to share.

For me sourdough baking is a practice that requires patience and persistence. I love trying new recipes and I love talking about the wins and flops. I hope this page is helpful.

Favorite video to start the journey: I Bake with Jack’s beginner sourdough

Beyond Sourdough Bread (Recipes I’ve tried):

  • sourdough cinnamon rolls - pretty straight forward and a hit!

  • homemade pizza crusts - a go to in our house at least once a week, I bake the crust in the oven a little longer than recipe to get the crust crispy.

  • bagels - these take time but are so worth it, and make the bagel holes bigger than you think as they shrink.

  • tortillas - I do not have much experience with a rolling pin, this recipe is helping me improve this new skill. And keeping flour handy is key so the tortilla’s don’t stick to the cutting board or rolling pin. The reheat of these is awesome. I picked this recipe because of it’s simplicity.

Winning Bread Recipe: Printable Recipe Click Here

Feeding Starter Tips:

  • Feeding Starter - means adding water and flour to your starter. There are many different theories and ratios on feeding starter. I’ve had the most success with equal parts of water and flour and mainly paying attention to creating a thick pancake batter consistency. A lot of bakers swear by the 1-3-2 ratio (40g starter, 120g flour, 80g water). I’m not that precise with my starter but I know some of you are. I just check it daily and feed based on consistency.

  • Feed starter the night before if you want to make dough the following morning, or first thing in the morning and make dough in the afternoon.

  • I do recommend putting a small amount of starter in a small glass of water to test if it’s ready. If it floats it’s ready, if it sinks it needs more time and or feedings.

  • I keep my starter on the counter, unless I’m going out of town, then I put it in the fridge. I like it out so I can keep an eye on it. If it looks runny I feed it. Temperature does affect starter. My kitchen is cold so I recently bought a candle warmer for my starter. It has helped keep my starter thriving.

  • Starter is resilient. I have brought back to life stinky starter with a grey film on top with just a couple feedings. You can pour the grey liquid/hooch off or you can mix it in.

Sourdough Gear:

It’s true all you need to get started is sourdough starter but here are a few kitchen tools that I have found make the journey easier and more fun! I encourage you to go to your local kitchen supply store! The following include Amazon affiliate links just to make life easy. I pride myself on my blog not being full of annoying ads, and in full transparency want you to know if you purchase through the links below I earn a 4.5% commission from Amazon. I only link to items I have purchasd myself unless I note it as a wish list item like the amazing bread slicer.