Sourdough bread is made with just flour, water and salt, yet it has a depth of flavour that commercial bread rarely matches. The secret is the starter, a living culture of wild yeast and bacteria that leavens the dough naturally.
Creating a starter
Mix equal weights of flour and water in a jar and leave it at room temperature. Each day, discard about half and feed it with fresh flour and water. After about a week, it should rise reliably and smell pleasantly tangy. Whole grain flours tend to get things going faster.
Time is an ingredient
Sourdough takes longer than yeasted bread. A typical schedule involves mixing the dough in the morning, folding it several times during the day, shaping it in the evening and letting it rest in the fridge overnight. The slow fermentation develops flavour and makes the bread easier to digest for some people.
Baking for a good crust
A heavy lidded pot, preheated in a hot oven, traps steam around the loaf during the first part of baking. This lets the bread expand fully before the crust sets. Removing the lid for the final part of the bake gives a deep, crackly crust.
Be patient with yourself
Your first few loaves may be flat or dense. Every kitchen is different, and learning to read the dough takes practice. Keep notes, adjust one thing at a time, and the results will improve quickly.