Sourdough everything

Everything has been sourdough lately. Since I successfully made my starter and it has matured I’ve been making sourdough bread every week, baking with sourdough and making tortillas.

Why use sourdough?

Fermented is always friendlier to your gut. Sourdough acts as a pre-biotic fibre making it easier to digest and promoting a healthier gut environment. The process of fermenting makes nutrients in the bread more bioavailable and significantly lowers the gluten content, both contributing to a happy gut and better overall wellbeing. It’s also a fun and creative artisanal journey filled with ancient wisdom.

It is a journey to master the art of sourdough making – and to be honest – you don’t have to. You can use the starter to just make your baking healthier and cut the cost of buying sourdough crisps from the shops (they are actually so easy and inexpensive to make).

I tried many recipes to make my starter and bread and failed in the beginning. In time, I learned that so much about how your environment (mostly humidity and temperature) affects the processes of making sourdough. I began to get to know my starter and dough well and learn how to attend to their needs to keep them healthy and delicious!

For my Australian friends, I’ve curated my very own ‘Sourdough for beginners’, a beginners friendly guide to sourdough making. This is a collection of information to help the beginner easily understand the process of making and using sourdough from scratch.

This booklet includes: