Artisan Sourdough Bread

and Everything Else From Greens to Grains

Beginner's Sourdough

Whether you’re an experienced baker or not, this 77% hydration sourdough bread is the perfect jumping off point for artisan, naturally leavened loaves.

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Sourdough Starter

Wondering where to begin? This step-by-step guide with help you create and maintain your very own sourdough starter.

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Shaping your Bread

As a new baker, there’s a lot of trial and error, but this step by step guide to shaping your bread will help you streamline the process!

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Helpful Tools and Terms

You might already have the essential tools in your kitchen, but for anything else, explore my list of recommended items!

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Kalamata Olive Sourdough Bread Baked with Olive Branch

What Does “Naturally Leavened” Even Mean?

“Naturally leavened” refers to a method of breadmaking where fermentation occurs spontaneously through wild yeast and lactic acid bacteria. These items are present in the flour and in the environment. This process, known as sourdough fermentation, imparts a distinct flavor and texture to the bread while making it rise. All without the use of commercial yeast. The result of all this magic? Sourdough bread.

Artisan Sourdough Bread Boule with Plant

Low vs. High Hydration

Low hydration is great for artisan pizzas and perfect for those just starting out in sourdough breadbaking. It’s a little more dense, but easier to work with. Higher hydrations (anything above 90%) are a little tougher to work with, but produce a lighter, even more airy crumb.

What Are the Benefits of Baking Bread That’s Naturally Leavened?

Enhanced Flavor

Naturally leavened breads often have a complex, tangy flavor profile due to the longer fermentation process. This allows the development of unique and subtle taste notes common in Sourdough Bread.

Healthier Nutrients

Fermentation increases the availability of nutrients in the bread. Such as B vitamins and minerals, making them more readily absorbed by the body.

Natural Preservative

The acidic environment of sourdough bread helps inhibit the growth of harmful microorganisms. In turn, reducing the need for chemical preservatives.

Customization

Bakers can experiment with various flours, hydrations, and fermentation times to create unique sourdough bread recipes tailored to their preferences.

Sustainability

Using natural fermentation reduces the reliance on commercial yeast production. Which has environmental implications, making it a more sustainable choice for some.

Improved Digestibility

The fermentation process breaks down gluten and phytic acid in the flour. Making naturally leavened bread easier to digest for some individuals with gluten sensitivities.