At Uprooted Journey, sourdough is more than just bread—it’s an expression of patience, care, and craftsmanship. Every loaf we bake is a labor of love, carefully nurtured from its very beginning. If you’ve ever wondered how we take simple ingredients and turn them into the perfectly tangy, chewy bread you love, here’s a behind-the-scenes look at our sourdough process.
Step 1: The Starter—The Heart of Sourdough
The journey begins with the starter, and that’s where the magic happens. A sourdough starter is essentially a blend of flour and water that’s “fed” with more flour and water over time, allowing the natural yeasts and bacteria in the environment to grow. The wild yeast and bacteria are what make sourdough different from other breads—there’s no store-bought yeast involved here!
Step 2: Mixing the Dough
Once our starter is bubbly and full of life, it’s time to mix the dough. We combine the starter with flour, water, and salt to create a dough that’s slightly sticky and tacky. The real trick here is to find the right balance of hydration—too much water and the dough will be too wet, too little and it won’t rise properly. After mixing everything together, we give it a rest to let the flour fully absorb the water.
Step 3: Bulk Fermentation—Letting It Rise (Slowly!)
Now comes the part that sets sourdough apart: the long fermentation. Instead of using fast-acting yeast like in most bread, we rely on the natural fermentation process of the wild yeasts and bacteria. This slow rise is what gives sourdough its unique flavor and texture.
During bulk fermentation, we let the dough rest and rise at room temperature for several hours, sometimes as long as 8-12 hours, depending on the temperature of the room. During this time, we’ll also perform a few “stretch and folds,” which help the dough develop strength and structure. It’s a slow process, but it’s what gives sourdough its characteristic flavor and open crumb structure.
Step 4: Shaping and Final Proofing
Once the dough has risen, it’s time to shape it into the perfect loaf. This is one of our favorite parts of the process—watching the dough transform from a loose, shaggy mass into a smooth, round shape. After shaping, we let the dough go through its final proof, resting for another few hours (or overnight) to let it fully develop.
Step 5: The Bake
The final step is the bake. We preheat our oven and place our dough in a hot, steam-filled environment to create that beautiful, crispy crust. The steam helps the dough expand quickly in the oven, creating that signature “oven spring” that gives sourdough its unique texture. The result? A golden-brown, crackling crust and a soft, airy interior with that perfect tang.
The Final Product
After a long couple of days of mixing, waiting, folding, and baking, we finally get to enjoy the fruits of our labor: a beautiful, artisan loaf of sourdough. Whether you’re slicing it for toast or making a sandwich, each loaf is a reminder of the care and patience that went into it.