FAQ - Frequently Asked Questions

Sourdough bread is a type of bread made from naturally fermented dough. It usually has a slightly sour taste because of the fermentation process, which involves naturally occurring wild yeast and lactobacilli bacteria.

Sourdough bread differs from regular bread in that it does not use commercial yeast as a raising agent. Instead, it relies on wild yeast and lactobacilli bacteria present in the sourdough starter to ferment and rise the dough. This fermentation process gives sourdough bread its characteristic taste and texture.

A sourdough starter is a mixture of flour and water fermented by wild yeast and lactobacilli bacteria. It is used to inoculate the dough and allow the bread to rise. Sourdough starters can vary in taste and composition depending on factors such as hydration level, flour type and fermentation time.

Making a sourdough starter involves mixing flour and water and letting it ferment for several days. During this time, wild yeast and lactobacilli bacteria from the environment colonize the mixture, causing it to ferment and develop an acidic flavor. Detailed instructions for making a sourdough starter can be found in our workshop or course materials.

The time required to bake sourdough bread can vary depending on factors such as room temperature, dough hydration level and sourdough starter activity. In general, the process from mixing the dough to baking the bread can take anywhere from 12 to 24 hours, including fermentation and rising time.

Yes, you can use sourdough starter from a friend to bake bread. Sourdough starter can be shared and propagated by dividing and feeding it with fresh flour and water. However, it is essential to make sure the starter is active and healthy before using it to rise bread.

Sourdough bread is usually ready to bake when it has doubled in size during the final rise phase and passes the “prick test.” To perform the prick test, gently press your finger into the dough. If the dent springs back slowly or stays, the dough is ready to bake. If it springs back quickly, it needs more time to rise.

Yes, sourdough bread can be stored at room temperature for several days or frozen for longer storage. To maintain freshness, store sourdough bread in a paper bag or cloth bag to allow airflow and prevent it from getting damp. You can also slice the bread and store it in a ziplock bag in the freezer. When you want to eat the bread, remove a slice from the freezer and let it thaw on the countertop or defrost and reheat in a preheated oven…. Bon appetit!

Baking your own sourdough bread allows you to control the ingredients, giving you a healthier and more natural product with no additives or preservatives. Moreover, it offers the satisfaction of making your own bread and the ability to customize it to your preferences, making homemade sourdough bread a satisfying experience.

To bake sourdough bread, you need basic kitchen utensils such as mixing bowls, measuring cups and spoons, a kitchen scale, a dough scraper, a cast iron pot, glass bowl with covers, and a rising basket (banneton) to shape the dough. However, many of these items can be replaced with household items if needed.

A mature sourdough starter should be active, effervescent and have a slightly sour smell. To test whether your starter is ready to use, perform the float test: drop a small amount of starter into a bowl of water; if it floats, it is ready. You can also observe the rising and falling activity after feeding – it should double in size within a few hours.

Absolutely! Sourdough bread is incredibly versatile and you can experiment with different ingredients such as seeds, nuts, dried fruits, herbs, cheese or spices to add flavor and texture to your breads. However, be careful with the hydration level and adjust the recipe accordingly to accommodate additional ingredients.