There’s something magical about sourdough bread. The wild yeast, the long fermentation, the anticipation as it bakes - it’s more than just making bread, it’s a practice.
Starting the Journey
I’ve been feeding my sourdough starter for three months now, and she’s finally at the perfect level of activity. The starter bubbles enthusiastically within hours of feeding, and the aroma is pleasantly tangy without being too acidic.
The Long Fermentation
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The dough develops slowly over 24 hours - autolyse, bulk fermentation, shaping, and finally the cold retard in the refrigerator overnight.
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The Bake
The moment you put the dough in a screaming hot Dutch oven and watch it spring up in the oven - that’s pure joy. The crust develops into a deep mahogany color, crackling as it cools.