Long before I started baking my own bread, I craved sourdough. But I had a lot of misconceptions about the process. So for years, I baked yeast breads. I learned along the way that a dough hook on a standup mixer might prevent sore arms but at the cost of dense, inconsistent loaves. I also discovered yeast can be quite unforgiving to overproofing: leave the house during the rise time, and you’re sure to come home to a collapsed, flat mess. But I imagined that sourdough would require daily care—and consumption.
Then I was gifted a starter and took a shot at becoming a sourdough baker. I’d also been reading about no-knead breads and was intrigued by the idea of making loaves by hand without sore fingers. A bit of research, a bit of practice, and my delusions about sourdough evaporated like the liquid in a baking loaf. Learn how to find and care for sourdough starter