My Experience With Sourdough
Even before Corona and quarantine, I’ve wanted to eventually elevate my bread-making skills to the ultimate challenge: creating a successful sourdough starter (and loaf). I’m taking you on the step-by-step journey and sharing things I’ve learned and wish I had known or been able to find before I began.
Since every recipe and every baker’s experience is different, I am pulling my information for my starter from a few sources. My main source is Sam’s blog, Ahead of Thyme. This was my first introduction into small-batch sourdough starters, which I think is brilliant, and the reason I gravitated towards her recipe. My other source is King Arthur Flour (KAF), where I also found some helpful information on small-batch starters. Using a small-batch starter is my first tip. Small batch = less discard. Discard is the portion of starter that you pour out before each feeding. Unless you are building your starter for a recipe, you will need to discard. Even if you are baking regularly, if you don’t discard, your starter will grow immensely to the point where it is unmanageable. Small batches don’t have this issue to the extent of a normal batch, but you would have to be baking a loaf of bread almost every day to keep up with it. There are several recipes that use sourdough discard if you hate the idea of tossing it in the trash. It works great as added flavor, but it won’t necessarily add much rise to your bakes.
Speaking of building your starter, for small-batch starters, you will most likely have under 200g of starter available on a regular basis. When you decide you want to bake, make sure you check how much starter your recipe calls for so you can build accordingly (remember, you want to have enough starter to keep feeding left over). Sam has a small-batch bread recipe, which I use in this post. You don’t need to build for her recipe. However, if your recipe calls for more starter than what you have, you will build your starter at each feed rather than discarding it. This KAF post was incredibly helpful in my understanding of small batch starters and building it for a recipe.
*You will notice on Day 4, I make a note that Sam’s recipe does not necessarily follow the KAF method. I will have some final thoughts at the end of this post.
Some tools and utensils you will need:
I started out using a clean candle jar to hold my starter since it has a wide mouth. You will want something that is easy to add ingredients into and easy to scoop out of for discarding and baking. I measured my empty jar just in case I would need to weigh it along with the starter inside; it weighed 362g empty. Some people suggest using multiple jars so that the container stays clean, and it makes dividing the starter from the discard easier. About halfway through, my candle jar did get pretty messy, and it was actually too big for the smaller batch. I switched over to a mason jar (264g empty). The only downside to this, was the mouth of the jar was significantly smaller than the candle jar, so I ended up using a funnel to add my ingredients. I do recommend having two or three jars to switch between when one gets too messy.
If your container has an air-tight or suction lid, do not use it, as the fermentation process will build up pressure in the jar, leading it to explode or even crack the jar when you open the lid. Instead, use plastic wrap or a linen towel. You will also want to use wooden spoons and even chopsticks as opposed to plastic or metal due to the acidity of the starter. I also found that a small silicone spatula came in handy to clean the sides. And finally, if you don’t have one already, I would invest in a digital kitchen scale (they’re really not that expensive). This is the most accurate way to measure your ingredients, and I will be using measurements in grams throughout this post.
I am by no means an expert on any of this and I have not done nearly as much research as those I am learning from. Sam explains some of the science behind sourdough, and there are many, many, many other blogs out there that will do a much better job than I ever could. I’m just hoping to come out with a semi-successful loaf of bread! I’m documenting my daily experience with my sourdough starter, and I will have a recipe for both the starter and the bread at the end of this post! Make sure to leave a comment if there’s anything you’d like to know more about in the world of sourdough!
Day 1: 8am
My second tip is deciding when to start your starter. Depending on the recipe you follow, you may feed your starter once a day or twice a day. I know, I’m getting ahead of myself, but stay with me. The thing with sourdough starter is that it likes to be fed on a schedule, and you want it to fit in with your work/life schedule. You set this schedule when you mix it together for the very first time. The recipe I’m following suggests I feed my starter twice a day, roughly 12 hours apart. It would be very impractical of me to begin my starter at 3pm, because the next ideal feeding would be at 3am. So find a schedule that works for you.
Today I began my starter. To my empty jar, I added 25g whole wheat flour (WW), 25g unbleached all-purpose flour (AP), and 50g water. You will want to use room temperature water, between 70° and 80°. My third tip is to measure out your ingredients in a separate container before adding them to the jar. I mixed my flours and water together with a chopstick until there were no dry patches, covered it with a clean linen towel, and set it on my stove-top with the range light on. I turned the light off after an hour or so, as we keep our house fairly warm. My fourth tip is if you have a cooler house, try keeping your starter in the oven (turned off of course) with the oven light on, on top of your fridge, or in the microwave. For day 1, Sam’s recipe says to leave it for 24 hours, so I covered my starter and crossed my fingers.
Day 2: 8am
Recipes vary, but the recipe I’m following says to leave the starter alone on Day 2. Other recipes say to begin discarding and feeding on Day 2. As my starter didn’t look much different than it did on Day 1, I left my starter alone and decided to begin feedings on Day 3. I checked on my starter around mid-day and it looked like some bubbles were starting to form! I kept my range light on all day to give it some extra warmth and speed up the process. (I turn the light off at night).
Day 3: 8am
Now the fun begins. Day 3 is when Sam instructs us to start the first discard/feeding cycle. She keeps it at one feeding for Day 3. My starter had actually dried up a little and had a hard, crusty layer on top. That’s okay! I discarded that along with enough to reach half of my starter. Thankfully, I still had some good starter underneath that layer. I added the same ratio of ingredients as I did on Day 1 and stirred to combine. Using a rubber band, I marked the starting level to gauge how much the starter rises, and left it for the next morning. I left the range light on for most of the day as it seemed to have helped on Day 2. I checked up on my starter around 3pm and it had grown a little over the rubber band mark so that was promising!
Day 4: 7:30am/7:30pm
Today started double feedings. On Day 4, Sam says to discard down to 100g instead of half of the starter like she did on Day 3, but still added the same ratio of ingredients into the starter as on Day 1 and 3 - 25g WW flour, 25g AP flour, and 50g water. This (supposedly) gives me 200g of total starter. Due to the starter getting stuck on spoons, bowls, etc. I usually have only 160—180g of starter when I measure for the next feeding.
This is different than the small-batch equation that KAF suggests, which I mention at the beginning of this post, where it is equal parts starter:flour:water. Also, further along in the process, once the starter is maintained in the fridge, Sam switches back to discarding half and adding the same 100g at each weekly feeding. Like I said, each process is different for each baker; I will probably continue discarding to 100g and adding 100g as that seems to be working for me so far.
The starter had risen slightly by the time for its second feeding and there were more bubbles starting to form. My jar was getting messy, so for my night feeding, I cleaned a smaller jar, and transferred 100g of my starter into the clean jar before feeding it with the same amounts as I had in the morning.
Day 5: 7:30am/7:30pm
Sam says this is the day where you should notice significantly more activity in your starter, and it should even possibly double in size. After discarding and feeding in the morning (same as Day 4), I checked on it around noon, and it still didn’t look like much was going on; it had barely risen above my rubber band mark. I decided to move my starter to the microwave, in hopes that the a more stable temperature would speed up the process.
Most people will leave their starters in the oven but I just don’t trust myself to not forget and accidentally start preheating the oven before taking it out! P.s. if you didn’t know, you can’t and shouldn’t “preheat” a microwave, so you won't accidentally cook your starter. I thought this was common knowledge but apparently, Twitter did not.
I gave my starter its night feeding and kept it in the microwave. I checked on it again around 10pm before we went to bed and it had already risen past the point it had during the day! That was a super hopeful sign.
Day 6: 7:30am/7:30pm
When I pulled my starter out of the microwave this morning, it had almost doubled in size! This was a good sign that the yeast was active and working as it should. I fed it as normal and placed it back in the microwave. I think it will be a few more days until it is strong enough to use, but at least there was progress. How quickly your starter activates depends on a lot of factors, including the temperature, air flow, and humidity in your house.
By 2pm, my starter had indeed doubled in size! However, it was still too dense to pass the float test. Hopefully by Day 7, it will be ready to bake with and then it will be all about maintenance (keeping the starter alive and storing it in the fridge until it is time to feed/use).
To test if your starter is ready to use, everyone suggests using the float test. If you have a strong starter, it will double in size 4-6 hours after feeding it. This is the optimal time to use it in your baking. Scoop out a teaspoon of starter and plop it into a glass of water. If the starter floats, it’s ready to use. If it doesn’t, you either need to wait a few more hours, or a few more feedings, depending on how mature your starter is.
By the second feeding, the starter had deflated, but was super bubbly. Even though it wasn’t ready to bake bread with, the discard was good to use. I tried out this biscuit recipe. I had to quarter the recipe since the small-batch only made about 1/4 cup of discard. If you will be baking regularly with either the discard or the starter itself, you will need to build in advance or store your discard in a separate container in the fridge. The biscuits turned out good, although slightly on the drier/crumblier side. I would either add more water or some buttermilk to them next time, but they tasted amazing.
Day 7: 7:30am/6pm
I could tell from the lines in my jar that my starter had risen and fallen over night which was a good sign. I was definitely hoping to bake with it at some point this day. When I checked on it around 4, it had risen and fallen again. I decided to feed it a little earlier this night so it would have time to rise, but also so I would have enough time to mix and shape my dough before going to bed. The recipe I’m following takes about 2.5 hours of shaping and proofing time before letting the dough rise overnight in the fridge.
By 10:30pm, my starter was ready to bake with. It sorta passed the float test (a blog I read said that as long as your starter doubles in size and is bubbly, it should be good to bake with as some starters are heavier/denser than others). It was going to be a long night, but I wanted to have a loaf ready for the next day. I was determined. I think on a normal basis, and if I had been home during the day, I would choose to bake using my morning-fed starter, but I had to use my night-fed starter if I was going to have a loaf for the next day. I portioned out 60g for Sam’s recipe and fed my starter for the third and last time this day. I will continue feedings as normal in the morning. I probably could have just waited to feed it again until morning, but since I used it so soon after feeding it, I felt it best to feed it again for the night. I’m not sure if that was entirely necessary, but it shouldn’t hurt the starter.
I mixed my dough and it came together pretty shaggy, which is what you’re looking for. I added the salt after an hour, then folded and stretched the dough 3 times with a 30 minute resting/proofing period between each one. After the last fold, I shaped it into a ball and placed in in the banneton proofing basket lined with a cloth. I covered it and set it in the fridge to proof overnight.
Day 8: 8am
At 8am, the bread had been proofing for almost 8 full hours. I pulled it out of the fridge and tilted it onto a sheet of parchment paper. My dough was pretty flat and dense which worried me, but I scored the top and preheated my oven with a dutch oven inside. The dutch oven will mimic steam and will help develop the crust and rise of the bread while baking. I set the dough and parchment paper into the preheated dutch oven and baked for 30 minutes with the lid on, then for another 23 minutes with the lid off. At this time, I also fed my starter per usual. If this loaf didn’t bake well, then I wanted attempt a new loaf after my morning-fed starter had risen.
My fifth tip is to keep your discard for other sourdough recipes. I stored the discard from this feeding in the candle jar to use for another recipe and put it in the fridge. Don't start storing your discard until after you have a mature, active starter. Discard is just unfed starter. The only difference is that a fed starter will create the gas that will leaven breads. If you feed your discard, you can have an active starter again. If you decide to store your discard, keep in mind that you will have to feed it weekly as well, just like your main starter.
When I removed the lid after 30 minutes, I was so relieved to see my loaf had risen! I have a feeling the proof is in the bake when it comes to seeing if your starter will raise your bread, because throughout the entire process, my dough didn’t really double in size. My sixth tip is to just bake your dough to see the outcome. It surprised me and it might surprise you. I honestly thought I would get a super dense brick, but my loaf rose and sounded hollow after baking. The only flaw with this bake is that I didn’t make my scoring cuts deep enough and my leaves bled into the stem line, so when it baked, it split, but not along the lines I had created.
I did end up making a second loaf today as well, just for the heck of it, using my morning-fed starter. I portioned out the 60g around noon, but did not feed it again until my normal time of 7:30pm. Sam says in her recipe that you can leave the loaf to proof at room temperature for 3.5 hours instead of in the fridge overnight, so I wanted to try that method out as well. Off the bat, I noticed my dough was much wetter and more fluid that my dough was last night. Last night, it was stiffer and denser. This dough also seemed to be visibly rising a little more during the proofing stages than the last one. This could be attributed to several factors so I couldn’t say what affected it specifically. It’s possible the air quality affected the dough; last night it was hot and dry, today it was cooler and rained so I’m sure the house was more humid. It could also be that my starter wasn’t fully mature yesterday and today’s starter was actually ready to bake with.
When I was stretching and folding the dough this day, it was definitely much wetter and stretchier. My gut tells me that even though my last loaf baked well, this is actually what my dough is supposed to be like. Sourdough should be a wetter, messier dough that will tighten and form as you build up the gluten in the shaping process. I am also still learning how to bake at high altitude so this was a good learning curve.
I made sure to flour my banneton basket well and placed my dough ball directly into the basket instead of lining it with the cloth. I wanted to get some of those beautiful flour rings and the cloth insert was too thick to let those show through. I let this loaf rest at room temperature for 3.5 hours. We ended up going to my parents’ house for dinner, so I brought my proofing dough along with us, and finished the process there. There’s another variable. So, with so many varying factors, I can’t say exactly what caused the differences, but here are my theories: I think loaf two had a better dough stage. It looked and felt like what all the other posts said it should be like. I think the overnight proofing method helped raise my first loaf better than leaving it out at room temperature.
My starter had not risen since this morning, and since I had removed some to make loaf two, I didn’t bother discarding and just added my ingredients in to feed it. It will get discarded down to 100g tomorrow morning anyways.
Day 9 & 10
On day 9, I fed my starter twice, as normal. On Day 10, before sticking my starter in the fridge, I wanted to test one more loaf. I fed my starter at 7:30am and let it rise and activate until 3. At this point it had doubled and was just starting to fall again. I mixed my dough, stretched, folded, and let it rest for the same 2.5 hours as the previous loaves. The texture of this dough was similar to that of my second loaf. For this loaf, I decided to go back to my overnight proof in the fridge. I think it gives the yeast more time to ferment, which results in a better rise. My first loaf was near perfection and that’s what I’m trying to get back to. Now, my baking schedule is still off. I probably should have fed my starter closer to 9 or 10 so it would be ready to mix later in the day because you don’t want to over-proof your dough. It should only be in the fridge for around 8-12 hours. However, once you switch to using a refrigerated starter, it will take more time to activate and rise as it needs to come down to room temperature.
I finished my dough around 6:30pm and put her in the fridge to proof overnight. I fed my starter a little late (kinda forgot about her for a hot minute there) at 9:30pm.
In order to prevent over-proofing my dough, which can affect the way the bread bakes, I am going to try and have it in the oven by 6:30am (honestly this bread-making thing will make me a morning person). I only proofed my first loaf for about 7.5 hours so maybe the longer proof time will create a better rise. I am also going to spray the dough with water once it’s in the dutch oven to create even more steam which should help with the texture of the crust.
Day 11
I baked my loaf and I think it turned out really well! I don’t think it rose as much as the first loaf did, but it still looked good. My scoring was a little better on this one, it burst where I wanted it to, but my design scores were not deep enough so they didn’t really turn out. My seventh tip is to score deeper than you think you need to. You’re telling the bread where to split to release steam. If the cut isn’t deep enough, then steam will escape anywhere it can, causing your dough to split somewhere else. I decided since this was my third loaf in one week, to give this one to a friend, but she did send me a picture of it cut open and it looked great!
I fed my starter as normal again this morning and waited 2 hours for the yeast to activate before storing it in the fridge. I covered the jar with plastic wrap and set the lid on top, not really screwing it on. This jar was meant to be a cup, so the lid had a hole for a straw, thus the plastic wrap. You don’t want your starter to dry out in the fridge, so keep it covered in some way.
I added my discard to the candle jar and also placed that in the fridge. After this point, all you need to do is feed your starter (and discard - you essentially have 2 starters now) once a week by discarding half and adding the same ratio of ingredients as we have previously. When you want to bake with it, take the starter out in the morning, discard and feed as usual, and leave it at room temperature. It will take about 6-12 hours before it is ready to leaven bread again, but it could take a few feedings to get it going as well, so plan ahead. Your discard can be used at any point in recipes that use unfed starter or discard.
Sourdough Starter
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* prep time: 7 days
* total time: 7 days
* yield: 1 jar of starter===========
Ingredients:
– 400 grams unbleached all-purpose flour, divided
– 400 grams whole wheat flour, divided
– 800 grams room temperature water, divided===========
Instructions:
- Day 1: In a glass container, mix together 25g all-purpose flour, 25g whole wheat flour, and 50g water. Stir with a wooden spoon or chopstick to combine so there are no dry particles. cover with a cloth or plastic wrap and leave at room temperature for 24 hours.
- Day 2: You will probably see no activity this day, but any small signs of bubbling is good.
- Day 3: Discard half of your starter and add 25g AP flour, 25g WW flour, and 50g water. Stir and use a rubber band to mark the starting level of the mixture. Cover and let rest at room temperature for another 24 hours.
- Days 4, 5, and 6: Discard all but 100g of starter and add the same ratio of flour and water. Discard and feed twice a day, roughly 12 hours apart. You should begin to see more activity in your starter now.
- Day 7: Repeat the same steps as on the previous days, discarding and feeding your starter twice a day. Your starter should hopefully double in volume 4-6 hours after each feeding and be quite bubbly by now.
- Testing if your starter is ready: Once your starter has doubled in size, fill a glass with water and drop a teaspoon of starter in it. If the starter floats, it is ready to bake with. If not, keep feeding as usual until the starter is mature.
- Maintaining your starter: After you've created a mature starter, you can store it in the fridge. After feeding it, leave it at room temperature for at least 2 hours to begin activating, then cover and store in the fridge. Feed at least once a week by discarding half and adding the same ratio of flour and water to it. Let it sit out for 2 hours before storing again.
- Using your starter to bake with: Remove your starter from the fridge at least 12 hours before you plan on baking with it. Discard half and feed with the same ratio of flour and water. Let it sit at room temperature until it is doubled in size. This can take anywhere from 6-12 hours or up to a few days.
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Notes:
– Use unbleached flour as it will still have the bacteria needed to help cultivate the yeast.
– Depending on the density of your starter, it may not float. Mine suspends in the middle of the glass most times. As long as your starter is bubbly and consistently doubling in size, it is ready to use. However, make sure to bake with it at its peak; this is when it will be the most potent.
– You can maintain your starter at room temperature if you intend to bake with it often, but you will need to maintain the twice-a-day feedings.
– You can store your discard in a separate container in the fridge and keep it to use in other recipes that do not need a fed starter.
– Your starter should smell fruity and yeasty, like sourdough bread. If at any time it shows signs of mold, pink spots, or smells foul and stinky, throw it out immediately and start over.
– If your starter develops a crusty brown layer or liquid brown layer, that is okay. The crust just means it dried out. It can be removed and you can use the good starter underneath it. The liquid is called hooch and is just a by-product of the fermentation process. This can be poured off or stirred back into the starter.
This recipe is adapted from Ahead of Thyme.
Sourdough Bread
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* prep time: 15 minutes
* passive time: at least 10 hours 30 minutes
* cook time: 50 minutes
* total time: 11 hours 35 minutes
* yield: 1 loaf of bread===========
Ingredients:
– 60 grams sourdough starter
– 300 grams all-purpose flour
– 30 grams whole wheat flour
– 220 grams water
– 8 grams salt===========
Instructions:
- Prepare your starter: Remove your starter from the fridge at least 12 hours before you plan on baking with it. Discard half and feed with 25g AP flour, 25g WW flour, and 50g water. Let it sit at room temperature until it is doubled in size. This can take anywhere from 6-12 hours or up to a few days.
- Prepare the dough: In a large mixing bowl, combine the starter, both flours, and water until there are no dry patches. Do NOT add the salt yet. Cover the bowl and let the dough rest for one hour.
- Add the salt and mix into the dough. Wet your hands and pull and stretch the dough in the bowl. Stretch one side and fold it over the center. Rotate the bowl 90° and repeat until all four sides have been folded over the middle. Cover with plastic wrap and let rest for 30 minutes.
- Stretch and fold the dough two more times, letting it rest for 30 minutes after both sessions. The process from the beginning to the end of this step takes 2.5 hours.
- Shaping the dough: After the third fold and rest, transfer your dough to a floured surface. Stretch and fold the dough one more time, then pinch the seams together. Flip the dough over, seam side down, and use a bench scraper to help you push the dough back and forth, creating a tight ball. I sometimes have to flip the ball over and wet the seam slightly to make sure it stays sealed.
- Line a medium bowl with a clean cloth and flour it. Alternately, flour a banneton proofing basket. Place your dough ball in, seam-side up and cover with a towel. Place the bowl in your refrigerator to let rest overnight, around 8-12 hours.
- Scoring and baking your dough: Preheat your oven to 450°F with a dutch oven inside. Remove the bowl from the fridge and tip your dough out onto a piece of parchment paper. Using a razor blade, lame, sharp knife, or pizza cutter, score the dough where you would like it to expand during baking.
- Once the oven is preheated, carefully remove the dutch oven and place both the parchment paper and the dough inside. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 20-25 minutes.
- Carefully remove the bread and parchment paper from the dutch oven and let it cool for at least 1 hour on a wire rack before cutting. If you turn your bread and knock on the bottom, it should sound hollow.
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Notes:
– If you don't have a dutch oven, you can bake your bread in a cast iron skillet or on a baking tray. Add another pan on the rack below it and fill it with hot water when you add your bread to create steam.
– Make sure to prepare your dough when your starter has reached its peak and doubled in size.
– Don't over-proof your dough. If you press your knuckle into it and it springs back immediately, it is not ready, let it rest a few more minutes. If it springs back slowly, it's ready to bake. If it doesn't spring back, it's over-proofed. Get it in the oven ASAP.
This recipe was adapted from Ahead of Thyme.
Final Thoughts
Building your starter: So as I noted at the beginning and in Day 4, Sam has us build the starter from 150g to 200g at the second feeding (first of the day). Subsequent feedings after that continue to discard down to 100g then add in 100g for a total of 200g. Coming to Day 6, you will have roughly 200g or more of starter to begin your loaf. For Sam’s bread recipe, this is more than enough as she only calls for 60g of starter. Now, let’s say I was intending to make the KAF recipe calling for 454g of starter. If I follow Sam’s ratios for building, I start off with 200g. I would not discard any, but add in the usual 100g of flour and water for 4 feedings. This will build the starter up to 600g. Remember, you don’t want to use all your starter in a recipe. After measuring out the starter needed for the recipe, I would have 146g, of which I would discard the 46g and start over as usual with the 100g.
If you wanted to build using the KAF method, you would start off with the 200g of starter and add 200g each of flour and water. This one feeding would create 600g of starter, so you would be ready to bake the recipe in one feeding rather than 4.
Going even smaller: The small-batch ratio that KAF uses is actually centered around 60g of starter as opposed to the 200g I am working with. If an even smaller batch works for you then go for it! If we use Sam’s method, you would feed the starter 3 times to build it up to 500g, remove the 454g for baking, and you would be left with 46g. Here, you would only discard 26g of starter (as opposed to 46g) and you could feed it from this point according to the KAF ratio, which is equal parts starter:flour:water. This smaller batch will produce even less discard, but make sure you plan ahead as you will need to build your starter for most recipes.
Using discard in recipes: Since this is a small-batch recipe, you will be discarding less than what most sourdough discard recipes call for. You can keep a jar of discard in the fridge and use it when you have enough for your recipe. I keep mine in the original candle jar I started with and leave the lid resting on top. Like the starter, it will need to be fed once a week or it will get hungry and start to form hooch. Hooch is the alcohol by-product that will form on top of the starter when it gets hungry. It is harmless and can either be poured off or mixed in for an even more sour loaf.
I highly recommend this cinnamon roll recipe from Little Spoon Farm, using some of the sourdough discard. (Almost all of Amy’s blog is dedicated to sourdough and she has a ton of great tips.) Make sure to pay attention to whether or not the recipe uses volume or weight, and if it’s volume, if the starter should be stirred down or not. These cinnamon rolls turned out so light and fluffy, while still tasting super indulgent and not sour at all.
Creating a new starter from discard: Since you’re keeping discard from an active starter, it will function just like your main starter. Gifting starter to a friend another great way to re-purpose your discard instead of throwing it away. I portioned out 100g of my discard to activate it for my friend. To the 100g, I added the normal 25g AP flour, 25g WW flour, and 50g water. Let it sit out at room temperature. With an active starter, you should be able to bring it back after refrigerating it within 6-12 hours. Mine actually began to rise quite soon after feeding it, which was a good sign. Keep up the regular daily feedings until it is doubling in size 4-6 hours after each feeding. It should be good to bake with at this point!
I hope you found this blog post helpful. I’ve left links to several blogs/bloggers who have helped me understand the world of sourdough. If you have any questions or comments, feel free to leave a comment here or DM me on social media! Happy baking!