Fermentation 101: Sourdough
Sourdough isn’t just bread - it’s a living, breathing process. Behind every loaf is a symphony of wild yeasts and beneficial bacteria that transform simple ingredients into something rich, complex, and deeply satisfying.
For those just starting out, fermentation can feel intimidating. But it’s actually one of the oldest, most natural processes in baking. And with a little patience (and flour), anyone can learn how to guide it.
What Is Fermentation?
Fermentation is the metabolic process where microorganisms like yeast and lactic acid bacteria break down sugars and starches into carbon dioxide, alcohol, and acids. In sourdough baking, this is what gives your bread rise, flavor, and digestibility.
In a healthy sourdough starter, wild yeast produces gas that makes the bread rise, while the bacteria create tangy acids and help break down gluten and phytic acid, making the bread easier to digest.
Your Starter: A Living Culture
Creating a sourdough starter means capturing the wild yeasts in your environment and feeding them regularly.
Starter Feeding Schedule (1:1:1 Ratio):
50g starter
50g unbleached flour
50g room temperature water
Feed your starter once or twice daily. Look for bubbles, a pleasant sour smell, and doubling in size within 4-6 hours as signs of strong activity.
Basic Timeline of Sourdough Bread
Mix: Combine flour, water, and starter. Let rest (autolyse).
Bulk Fermentation: Stretch and fold the dough over several hours.
Shape: Form into a boule or batard.
Final Proof: Rest in the fridge overnight or until ready.
Bake: Use a hot Dutch oven to achieve an airy crumb and crisp crust.
Why It Matters
Fermentation isn’t just functional - it’s flavorful. It’s what gives sourdough its unique tang, chewy texture, and nutty depth. And because the process slows things down, it also encourages us to slow down, tune in, and enjoy the ritual of baking.
So whether you’re just getting to know your starter (Gerald, perhaps?) or already deep into your bread journey, remember: fermentation is your friend. Feed it, nurture it, and let it work its magic.
