Sourdough Made Easy
Sourdough for Beginners: How to Start (and Actually Stick With It!)
If you’ve ever watched someone pull a perfectly golden, crackly loaf of sourdough from the oven and thought “I could never do that,” this post is for you. Because friend — yes, you can. Sourdough isn’t just for homesteaders or artisan bakers; it’s for moms who love feeding their families something warm, real, and made with love. It has become a staple in my house and I honestly can’t remember the last time I purchased sandwich bread from the store!
Let’s break it down into bite-sized, mom–friendly steps — because if you can handle humidity, carpool, and Little League snacks, you can definitely handle bread dough. (TBH, if you are like me, then you can handle this bread even better haha)
MY PRO TIP- grab yourself a kitchen scale that measures in grams! Here’s the one I use!
Step 1: Meet Your New Pet — The Starter
Your sourdough starter is a simple mix of flour and water that captures wild yeast from the air. Sounds fancy, but it’s basically a living little jar of goodness. This it what gives your baked goods the signature “sour” taste and helps them to rise naturally without commercial yeast.
Now, I’m giving you tips to make your own, but you can also grab some from a friend! If you have a starter up for grabs or for sale locally, please comment in the comments under this blog with your info and region :) You an also order starter online from stores like Ballerina Farm.
Getting a “ready to go” starter is helpful because then you can simply use the discard for other recipes and keep it going by feeding it daily. I will give more details on this later!
TO MAKE YOUR OWN:
Mix ½ cup flour (any kind works, but whole wheat gets it going fast) with ¼ cup water.
Stir until it looks like pancake batter and cover loosely.
Every day, “feed” it equal parts flour and water by discarding roughly half and feeding it equal parts. For example, I would do 30 g starter, 30 g flour and 30 g water for the next 5-7 days.
In 5–7 days, you’ll notice bubbles and a tangy smell — that’s your starter coming alive!
🫶 Mom tip: Name it! It’s easier to remember to feed “Bubbly Betty” than “the jar in the pantry.”
Step 2: Gather the Basics
You don’t need a fancy mixer or expensive tools — just:
A large bowl
A kitchen scale (helpful but not required)
A Dutch oven or baking sheet
Patience (okay, this one’s non-negotiable)
Step 3: Make the Dough
Once your starter is bubbly and active (rises and falls predictably each day), you’re ready to bake.
Mix 1 cup of starter with 1 ½ cups water, 4 cups flour, and 2 teaspoons salt.
Stir until a sticky dough forms.
Let it rest for 30 minutes, then stretch and fold it a few times over the next few hours.
This “rest and fold” process gives sourdough its structure and chew — kind of like the bread’s version of a little workout.
Step 4: Let It Rise
Cover your dough and let it rise overnight in the fridge or for 4–6 hours on the counter.
When it’s puffy and airy, it’s ready to bake.
Step 5: Bake and Enjoy
Preheat your oven to 450°F, score the top (a quick slice lets steam escape), and bake for about 35–40 minutes.
When it’s done, you’ll hear that magical crackle — the sound of success!
Why Moms Love It
There’s something grounding about sourdough. It slows you down. It smells like home. And even if your first loaf isn’t perfect, it’s still warm, nourishing, and made by you.
Plus, sourdough fits perfectly into Gulf Coast living — easy to start, forgiving in humidity, and delicious with butter, jam, or shrimp salad (trust me on that one).
Final Thoughts
Sourdough isn’t just about bread; it’s about connection. It’s the smell that greets sleepy kids on a Saturday morning and the snack you slice up for after-school chatter.
So go ahead — start your starter, name it, and don’t worry if your first loaf looks a little wonky. Every baker starts somewhere, and before long, your kitchen will smell like a bakery too.
Discard
To keep your starter going once it’s established, you will “Discard” all but about 30 grams each day BUT you can save up your discard portions in the fridge to use for plenty of other recipes like sandwich bread, cinnamon rolls, and more. Personally, this is my favorite way to use sourdough! To feed your starter and keep it going, put your 30 grams into a new jar and add 125 grams of flour and 100 g of warm water. (This is my personal ratio but I’m sure others will have input in the comments)
Questions? Ask away!
