Sourdough: A No-Fuss Approach

I make sourdough bread because it seems to be an incredible source of energy and fiber. Studies show that sourdough doesn’t spike blood sugar like other types of bread–especially when prepared with whole wheat flour. Studies show it can help manage blood sugar and insulin resistance. That’s a big deal. Since preparation matters, I want to make sourdough at home where I can control the ingredients and fermentation process.

I also have a family, a job, and a rich social life that I want to maintain. I’m not ready to take on a religious devotion to this particular version of breadmaking. I just want to feed my family healthy food that nourishes us and empowers us to do the more important things we do with our lives.

When my very domestically capable friend told me that she tried to bake sourdough but felt overwhelmed by the four pages of instructions that accompanied the starter, I completely understood. We’ve got to bring the drama down on sourdough bread. I’d like to be part of the movement that helps ordinary, working folks fit bread-making into their lives.

I want to introduce you to a “no-fuss approach” to sourdough bread. You don’t need to buy special tools, you can measure in cups instead of grams (sorry, everyone else in the world, I know we have a problem), and you can still engage in conversations that do not include the word “levain”.

But I have a few caveats…

• I can help you get started. I can help you get over the initial obstacles that prevents some people from ever getting started (including myself!). If after making your first few loaves, you decide to become an artisan breadmaker, I’ll send you some recommendations. I’m not your girl for PhD level sourdough bread.
• I want to help you make sense of sourdough and learn how to troubleshoot flour, water, and cooking processes on your own so you can make adjustments in the future. That means you’ll learn how to “read” your bread.
• I can’t guarantee your first loaf of bread will be picture-worthy–but I encourage you to take a picture anyway. I’m more of a “jump in and learn as you go” type of person. As such, my first couple loaves (and the first loaves that all my friends have made) have been pretty dense. They aren’t inedible, they just aren’t very pretty or springy. Your first loaf of sourdough is like the first time a young child writes their name. You aren’t going to send that into the calligraphy magazine, but it’s still pretty special… and you should probably get a picture of it.

Follow-Along

If you’re interested in a no-drama approach to sourdough, follow along on Instagram and check out our post on Getting Started. Alternately, you can jump right in and get your starter going.