I recently received a sourdough starter from a friend of a friend and have blossomed into a full-blown, obsessed-with-sourdough baker. After years of experiencing pain after eating bread, I’d all but accepted my fate. Not gluten intolerant, but definitely sensitive. So, I just avoided it. Except for when I didn’t. I am certainly not a scientist, but there is 100% a difference when eating fermented breads vs conventional. And hallelujah for that because I can now enjoy the true pleasure of eating bread (queue Oprah I LOVE BREAD meme here) on a regular basis. Has my waistline suffered? Yes. But my heart and tummy are happy.

Personally, I was really intimidated to get started with sourdough baking — it seemed like a huge commitment and really scientific. I’m here to tell you that it’s really not that complicated and once you get in a groove (which only took me about 2 weeks) you’ll feel wayyyy more confident. I also recommend watching these two youtube videos that I reference regularly when I have moments of “wait, what the heck am I supposed to do next??”

• How To Make Sourdough Bread Masterclass
• How Do I Make The Best Sourdough Bread? | Food52

I’m definitely no expert baker, but I’ve been sharing my journey into sourdough baking along with some tips and tricks I’ve picked up along the way on my Instagram (@paintedfork) and figured I might as well compile all of that good stuff into a blog too.

In this three-part series, I’ve essentially laid out a diary on how I maintain my sourdough starter and my current go-to recipe(s) for baking sourdough bread.

1. Intro: My Sourdough Journey
2. How to Maintain a Sourdough Starter
3. A Guide to Baking with Sourdough 
4. Recipe: Classic Sourdough Bread

Once you get a feel for baking a classic loaf, I recommend digging into other fermented, sourdough recipes like baguettes, pretzels, and more!

Enjoy and happy baking!

H

Want to see more? Follow my sourdough baking journey on Instagram @paintedfork!