I think one of the biggest reasons people love taking my Sourdough Classes is because I simplify the process for them. People don’t realize how forgiving sourdough can be!
Here are just a few of the sourdough “rules” I often ignore:
1- I don’t feed my starter every day. When I’m not baking with it, my starter lives in the fridge. Whenever I don't plan to use it for awhile (which is rare), I try to feed it at least once a week - I do this by taking 25g of my starter from the fridge and feeding it 50g room temperature, filtered water, and 50g bread flour. I let it rise for a few hours and then place it in the fridge with the rest of the starter that's still in there (if there is any), then I give it a quick stir and call it a day!
Missing a feeding or not timing the feedings exactly 12 hours apart won't even come close to killing your starter. Please don't ever set your alarm to get up in the middle of the night to feed your starter! (King Arthur Baking)
2- I often mix my starter with a metal spoon. Metal does not kill your starter. I’ve been using a metal spoon since I started making sourdough bread and my starter is still thriving and healthy.
METAL: Stirring your starter with a metal spoon or placing it in a metal bowl won't kill your starter. While we don't recommend making or keeping your starter in contact with reactive metals like copper or aluminum, stainless steel is harmless (King Arthur Baking).
3- When making my dough, I add all my ingredients at the same time. For so long I was waiting to add the salt, but now I just combine everything at once and it tastes exactly the same!
4- I don’t perform a lot of stretch & folds. In fact, I usually only do 2. If time allows (which it often doesn't), I do a few more. When I first started baking sourdough, I would stay home all day just to make sure I got enough stretch and folds in! Sorry, but who has time for that?!
I sure don't...
Stretch and folds are performed to strengthen the gluten and gently incorporate air into the dough without the need for kneading. I definitely recommend doing at least 2 stretch and folds about 30 minutes apart after mixing your dough, but if time doesn't allow you to do more than that, rest assured, your bread will still be amazing. Don't be a slave to your sourdough!
Bonus: I don’t always use the same starter jar AND I even wash it sometimes 🤫🙀
What sourdough “rules” do you often (or always) break? I'd love to hear them. (rebels!)
Upcoming Classes + Gift Ideas
Final two Sourdough Classes of the year: Friday, December 8th & Sunday, December 17th. These classes sell out quick so claim your spot a.s.a.p. (Class price will increase in 2024)
Sourdough Kits: my kits are available in my Etsy Storefront - I also sell my Dehydrated Sourdough Starter, "Ro." Both would be the perfect gift idea for a sourdough lover!
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