Mastering Sourdough Bread: A Journey from Complexity to Simplicity

For many years, I believed that baking sourdough bread was a daunting task, overshadowed by the seemingly simpler yeasted breads. However, the allure of a rich, tangy loaf of sourdough eventually got the better of me. Inspired by Mark Bittman’s Sourdough, I ventured into the world of sourdough, facing a series of trials and triumphs.

From Complex to Crisp: My Sourdough Journey

Baking yeasted bread has been a part of my routine since long before the Covid-19 pandemic. The sourdough trend, although increasingly popular, seemed overly complicated. Mark Bittman’s book offered a straightforward and foolproof method, piquing my interest. After three attempts, I finally settled on a 100% rye starter, drawn from Bread by Jeffrey Hamelman.

However, creating loaves from this hearty rye starter was no easy feat. Despite my best efforts, most of the breads turned out as flat discs rather than loaf-shaped loaves. This was especially true when I tried high whole grain blends, as they are indeed more challenging than their refined flour counterparts. Just as I was on the verge of giving up, a mention of the rye breads in an entire chapter of Hamelman’s book reignited my passion.

Switching to rye, which typically yield loaves with a lower profile, brought about notable success. Since then, my sourdough rye breads have been a source of satisfaction, culminating in this recent loaf.

A Historical Sourdough Voyage

Around 30 years ago, I had an active sourdough culture, which I nurtured for several years before the demands of full-time employment intervened. The yeast was used not just for bread, but for any dish that required flour and liquid, like cakes. This multitasking culture allowed for versatility, but the constant attention required ultimately made it unsustainable.

The Annual Sourdough Cycle

My current approach to sourdough involves an annual cycle. For about six years, I have been baking sourdough, but as the winter draws to a close, I prepare to move back to yeasted breads for the winter months. After Christmas, as the weather becomes colder, I use up the last of my sourdough starter. Around Easter, I then reinstate a fresh culture, ensuring I can return to leavened breads by the end of Lent.

Each year, this ritual feels like a new adventure, each loaf a testament to the patience and care required to nurture a sourdough starter. The experience has deepened my appreciation for the unpredictability and rewards of this traditional baking technique.