Brenda Simple sourdough, without the rules.
I love when new trends come along that connect us to our roots, and sourdough is one of those. What I don’t love is that too many people believe the “gatekeepers” that say something is complicated or there is only one way. Of course, that method usually requires you to buy their course or book, or subscribe to their platform. I’m well aware that I’m writing a book myself. But my philosophy has always been to share what I know openly, not hold it behind a paywall. That doesn’t make me better, just different in my approach.
Bread making is something I’ve been doing since my early twenties. I raised four children on a small income so nutritious bread made with honey was a staple for my growing family. Back then, I made it the normal way with yeast. I made an attempt once to make a sourdough starter, but it went nowhere and I gave up on it.
The internet has turned basic human skills into performance art, though it has made a lot more things accessible. While it does tend to make people think there’s only one way, at least it’s easy enough to learn something new. Las year I was working on a farm for a few months where they made sourdough bread regularly. I decided that was my chance to try it out.
As I do with most things I’m interested in, I dove in. What I discovered first was that sourdough isn’t much different from yeast bread, only slower. There were all these techniques and tools that were deemed “necessary,” but I quickly dismissed most of that. One of my skills is to break seemingly complicated things down to a simple process. Here’s what sourdough taught me.
Doughloris is the starter I began with and that I am still using. She’s very active and healthy, and I keep her fed as I bake a loaf of bread at least every few days. When I began, I used to weigh out the flour and water and worry over making sure to feed her at a specific time. Now I feed her when I think about it, usually the day I’m going to bake, and I just dump flour in and add enough water to make it easy to stir. I don’t bother with weighing the flour and water or marking where the starter sits to make sure it’s doubled or even doing a “float test.” I know when she’s ready.
I want to make something clear. Unless you’re part of an artisan bakery, which is where this method was developed, you’re making bread to feed you and your family. It doesn’t have to be perfect. It has to be delicious. That’s the only test you need to use. Your family will let you know pretty quickly if it passes.
When I’m ready to make the bread (not when the starter is ready), I make my dough. I don’t do “stretch and folds,” and I’ll tell you why. Bread is a different animal from other things we cook. It’s made from yeast, whether natural or store-bought, flour, water, salt, and whatever else you decide to put in it. Once all these ingredients come together, something magical happens.
There’s one more ingredient needed: energy. The yeast is part of that energy, but it also needs your energy. I believe this is the difference between making bread and making something people will talk about. I know because I’ve already gotten a reputation in our area from my bread making despite my relaxed approach.
In my book, I talk about how herbalism is an energy exchange with the plants. When I’m collecting from a plant, I always leave a little piece of me behind; often something as simple as a few strands of my hair. I thank the plant, but I don’t believe the exchange is complete unless I give something back. I treat bread making much the same. When I knead the bread, I’m putting my energy into it. It’s hard work, too, because the dough can be tough and you have to knead for at least 8–10 minutes to break down the gluten. When it’s smooth and silky, I place it in the bowl, cover with a plate so it doesn’t dry out and leave it on the counter overnight.
It’s cold outside right now, so I can ferment on the counter, but in the Greek summer heat, I’ll probably have to either bake the same day or put it in the fridge. This is how life works. You flow with it and make adjustments depending on the season and what’s available to you. Bread making is no different.
Yes, I still use a banneton, score the loaf, and bake it in a cast iron pan, but only because I have them now. I actually use a craft knife for scoring and a basket I had lying around along with a clean tea towel that I only use for bread. But I do have a lovely Le Creuset cast iron pan I got second hand.
What I’m trying to say here is trust yourself. Flow with the process, rather than trying to force it to fit the recipe. Learn how bread works. Pay attention as you mix the dough. Is it too dry because the air is dry, or does it seem wetter this time because it’s been raining for a week? All of these things impact the process. Your starter doesn’t have to be fully active to get nice loaves. You just need to leave it long enough to double in size. Sometimes the slower process makes it more mindful and special. I even have a 72-Hour method that makes the best focaccia I’ve ever tried.
In this month’s Herbal Letter, I’ll be sharing my recipe that I’ve developed, tested, and is family approved, even by my cat, Diego. For some reason lately he’s started sneaking bites of the freshly baked loaf! I’ve purposely written the recipe out to be easy to follow, but I encourage you to use it as a jumping off point. Try different things. See what works for you, your kitchen, your oven, and don’t be afraid to try something new. When I first began, I made tiny loaves in clay pots in a wood stove because that’s what I had to work with. They turned out just as delicious as what I now make in a cast iron pan and gas oven.
As I finish writing this post, my husband is cutting into the most recent loaf even though an hour hasn’t yet passed. It’s always a struggle to get him to wait long enough for the bread to set! I guess that’s the best compliment, though, isn’t it?
If you’d like my recipe and are not yet receiving my monthly Herbal Letters, you can join below and I’ll send it to you. That said, you don’t need to follow mine or anyone else’s recipe specifically. In my coming book, I share methods that give you a framework to work from rather than just complete recipes (although there will be a few). I believe in teaching people how to make food with intuition because if you understand the process, you can pretty much make anything delicious and nutritious.
