But my goal to master sourdough was not limited to just mastering the handling of sourdough. I want also to master baking artisan-style breads, those beautiful, rustic breads baked "standalone," without bread pans. I also want to master using sourdough with whole wheat, since am limiting the amount of refined flour that I consume.
Yeah, that's quite a tall order.
But it turns out that getting going on sourdough isn't so difficult after all! Refining the use of the sourdough, getting bread like you want it, etc., yeah, that takes some time, but getting going on sourdough is pretty darn simple!
This Weekend's Baking
Last week, I got a starter to live and thrive. This weekend, I baked white sourdough break, whole wheat and rye sourdough break, sourdough hot cakes (whole wheat and rye, and white), and even some sourdough banana bread. Turns out that it's pretty easy to adjust recipes, too. It's just flour, water, and leven -- all supplied by the sourdough starter or sponge -- with whatever else you want. You'll need more flour, salt, maybe sugar. From there, it's an art of balancing those ingredients. I used a sourdough blueberry muffin recipe from Mike's site and adapted it for banana bread. Just get the dough / batter looking right, and things will be fine.
Me, my whole wheat bread was much better than my white bread. The white bread doesn't look pretty yet, but it tastes good. Some of Chef John's ideas may help (see below). I'll try those next weekend. The banana bread was to-die-for. The hot cakes were good. I'll keep tweaking those to get the sourdough flavor with the light, fluffy texture that my wife succeeds in getting with her whole wheat pancakes. Yes, she gets light, fluffy, buttermilk whole wheat pancakes. She's amazing!
The Starter
A sourdough "starter" is what you use to grow and maintain the live yeast. There are 2 way to build a starter: get one from someone who's already doing it, or make one yourself.
Mike Avery, from http://www.sourdoughhome.com, suggests that you not try to build your own starter if you're new to it. I followed his advice and got a starter from someone. Since I don't know anyone doing sourdough, I ordered a neat-sounding dry starter from Carl's Friends (www.carlsfriends.org). They send it out free. I also found one in my local kitchen gadgets store.
Mike and others will also tell you how to start one on your own. It's just flour and water and time. But there's some art to it. Mike has good instructions, and another good source is "Follow the Sourdough" at foodwishes.com. Where Chef John guides you through the process with blog posts and short videos.
Some Learning
Through that process I figured out a few things:
- People build starts and maintain them in a great variety of ways. Some are very runny starters, some are very thick. Mike makes his with a 3 parts flour to 2 parts water ratio. Some do full 2:1, some 1:1. They all work, but it will change how you make break from them. With some reading and experimentation, you'll figure out whether you like break made with very wet dough or very dry dough, with lots of kneading or only a little kneading. It's all good, none of it is bad bread, so just keep baking until something really clicks for you.
- I killed 2 starters in the beginning by not feeding often enough and not knowing quite what to look for. I confused the later feeding and "preparing to cook" instructions with the early "get it going" instructions. Mike maintains that if a starter can't double itself, it can't double your bread. But a brand new, young starter isn't going to double itself. I was looking for doubling when I should only have been looking for bubbles. Chef John's info above is a litle clearer in that regard. But beyond that, there's little more on that site. Mike's info is very extensive and very interesting. I use Mike's Sourdough ebook as my sourdough bible. I like his approach, his philosophy, his instructions, etc. I highly recommend it.
- While all the instructions out there use bread flour, it works just as well with whole wheat or whole rye flour. Non-issue. I'm maintaining 2 starts right now, one white and one whole grain (switching between wheat and rye, depending on what I last ground). Both are fine.
- You don't have to always throw away half the starter when feeding it. You only do that if you're only feeding it and not trying to grow it for baking. Once you want to get enough to bake with, you just feed it and grow it until you have enough.
Health
But I think it's worth it. Mike writes that they document 40 or more compounds that are created as the wild sourdough starter works on the rising bread. Baker's yeast doesn't do that.
So much of health, says my chiropractor and esteemed friend, Greg Hansen, is about bacteria. If you're healthy and thriving, it's because the good and health bacteria in your body is thriving. If you're not healthy and thriving, the bad bacteria in your body are thriving. It's interesting that the sourdough relies not only on wild yeast but also on a handful of strains of good bacteria. It's necessary to the process.
Another friend of mine, SKye, warns of the adjustment your G.I. tract may undergo as you start consuming more sourdough. It's true. But I think that adjustment has been a good one for me and it probably would be for you. In fact, if I extrapolate on some of Greg's thinking, I suspect that those whose body's bacteria are in good shape may not undergo quite that big a G.I. adjustment as those of us who may be out of balance. I got the impression that the sourdough was fixing things that needed fixing. And I learned a long time ago to let that happen and encourage it.
Using these resources above, I'm confident you can figure out sourdough.

