There is something almost alchemical about sourdough. You combine just two ingredients — flour and water — leave them on your counter for a few days, and somehow, life appears. A wild starter that will leaven your bread, give it flavour, and connect you to a tradition that stretches back thousands of years. I had been terrified of sourdough for the better part of a decade before I finally committed, and I am here to tell you: it is absolutely worth it.
Starting Your Starter
The first thing you need is a starter, and making one from scratch is easier than the internet would have you believe. Mix equal parts (by weight) of whole wheat flour and lukewarm water in a clean glass jar. Stir vigorously to incorporate air, loosely cover, and leave at room temperature. After 24 hours, discard half and feed with fresh flour and water. Repeat daily. By day five or six, you will see vigorous bubbling, a pleasantly sour smell, and a starter that doubles in size within a few hours of feeding. That is your sign it is ready.
The Dough
For a single loaf, combine 450g of strong bread flour, 325g of water, 90g of active starter, and 9g of fine sea salt. Mix until no dry flour remains, then let rest (autolyse) for 30 minutes. Over the next three to four hours at room temperature, perform a series of stretch-and-fold sets every 30 minutes. Watch your dough transform from a shaggy mess into something smooth, elastic, and full of air bubbles.
Shaping and Cold Proof
Shape the dough into a tight boule or batard, place seam-side-up in a well-floured banneton, and refrigerate overnight — anywhere from 10 to 16 hours works beautifully. The cold retard slows fermentation and develops flavour complexity that simply cannot be rushed.
Baking Day
Preheat your oven to 250°C (480°F) with a Dutch oven inside for at least 45 minutes. Tip the cold dough onto a piece of parchment, score confidently with a lame or sharp knife, and lower into the screaming-hot Dutch oven. Lid on for 20 minutes, lid off for another 20-25. The result: a loaf with a mahogany crust that shatters when you tap it, a creamy, open crumb, and a tang that lingers pleasantly on the palate. Worth every minute.