During the pandemic we saw an sharp increase interest in bread baking, particularly sourdough bread. Whis is great, but we also saw a sharp decline in happyness right after that. Why? Folks did not go in prepared! In this blog we’ll first get into what is sourdough, and how does it differ from bread made with yeast. Next: we’ll give you 5 important rules that will make your sourdough journey more succesful and more fun!

Sourdough bread

What is sourdough?

Sourdough is a type of bread that’s made using a natural fermentation process. Rather than adding commercial yeast to the dough, sourdough bread is made by mixing flour and water and allowing the natural yeasts and bacteria present in the flour, as well as in the environment to colonize the mixture. This mixture is called a “starter,” or “sourdough starter” and it’s what gives sourdough bread its distinct flavor and texture.

The fermentation process in sourdough bread occurs when the yeasts in the starter consume the carbohydrates in the flour, producing carbon dioxide gas as a byproduct. This gas causes the dough to rise, giving it a light and airy texture. The bacteria in the starter also produce lactic and acetic acid, which give sourdough bread its tangy flavor and distinctive aroma.

Some differences between sourdough bread and yeast bread

Flavor

One of the main differences between sourdough bread and bread made with commercial yeast is the flavor. Sourdough bread has a tangy, slightly sour taste that’s unique to the fermentation process. Bread made with commercial yeast, on the other hand, has a milder, more neutral flavor. In a dough made with bakers yeast only a single fermentation happens with a single type of yeast. On the other hand in a sourdough hundreds of fermentations can happen at the same time. This results in a more complex, flavorful endresult.

 

Texture

Another difference between the two types of bread is the texture. Sourdough bread tends to be denser and chewier than bread made with commercial yeast, due to the longer fermentation process and also because less yeasts may be in the starter.

More digestible and healthier

The natural acids produced during fermentation also help to break down the gluten in the flour, making sourdough bread easier to digest for some people. In addition to its distinct flavor and texture, sourdough bread has other benefits as well. The longer fermentation process used in sourdough bread can help to break down phytic acid, a compound found in grains that can inhibit the absorption of minerals like iron and zinc. Sourdough bread also has a lower glycemic index than bread made with commercial yeast, meaning it causes a slower rise in blood sugar levels.

Sharper learning curve

Sourdough bread baking is significantly more difficult than yeast bread baking. There are more variables, and more things that can go wrong. So, we’ve compuled 6 rules that will help you be succesful in your sourdough journey.

 

The 5 most important rules for getting started with sourdough making

1. Use one technique

There a a multitude of sourdough books, blogs and youtube channels. Each of them using have slight variations on creating or maintaining the starter, or on kneading or baking. Some use 15% sourdough, some 25. Some use the stretch and fold techniqe, some the no knead technique. Some toss part of their starter every day, some don’t.

And, each of the books are probably great and each of the variations probably work. What will NOT work, is using them all at once. Or combining step 1 from blog A, with technique 3 from book B. It will get hopelessly messy, in your head, in your kitchen and in your oven.

Buy 1 book. Or follow 1 channel. And get really good at that 1 method. That is how you will master your sourdough skills.

2. Start simple

If you’re new to sourdough making, don’t start off with a spelt pecan whole grain bread. It sounds delicious but you will fail. Start easy. Start with a simple white wheat sourdough bread. This way you can focus on the (many) techniques of bread making. It’s hard enough as it is. When you can succesfully and consistently make a airy, crunchy white wheat bread, start adding some whole wheat flour, like 10%. Then 15, the 20%.

3. Start with yeast

It may sound odd, but begin by using yeast in addition to your sourdough starter. Then, when you’re really good at making this bread, slowly lower the amount of added yeast every bake until you are able to succesfully and consitently produce a well made bread with just the sourdough.

4. Write everything down

The amount of variables in bread baking, particularly sourdough bread baking are endless. Temperature, time, mixing, humidity. The more variables you control, the better your breads will be. Writing down all these variables will give you endlessly more control, insight and succes.

5. Repeat

It’s better (and more fun) to get really good at baking one bread, than lousy at ten. So keep baking that one bread until you’ve mastered it, then, and only then, start trying new ones.

Final tip

Looking for an easy guaranteed way to start your starter? Buy one online! With all the many variables you need to control, it’s reasuring to have at least this one down.