Sourdough isn’t just baking. It’s wild fermentation, kitchen science, and old-school magic all in one mason jar. And once you know what’s actually going on in that starter, everything about the process just makes more sense.
In this post, I’ll break it down in plain language so you can decide what works best for your kitchen and your schedule whether you’re baking with a digital scale or scooping flour with a mason jar lid.
Traditional sourdough bread involves lots of folding and stretching (which is great, but overwhelming at first). This version lets time do the hard work gluten develops slowly overnight while you sleep, so there’s zero kneading required.
I didn’t have yeast on hand, but I’d heard whispers about sourdough starter this living thing you feed like a pet and bake with like a pro.