Sourdough

Bread leavened by a culture of wild yeast and lactic acid bacteria instead of commercial yeast. You keep that culture alive as a starter by feeding it flour and water, then use some of it to raise your dough. The bacteria make acids that give sourdough its tang and help it keep longer, while the yeast makes the gas that lifts the loaf. It's slower than yeasted bread, so timing depends on your starter's strength and your kitchen's temperature.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Don't let the word scare you. Sourdough is just flour, water, salt, and time. I wrote Sourdough for the Rest of Us because most bakers overthink it, and a healthy starter forgives a lot.
• Watch the dough, not the clock. A sourdough recipe's times are a guide; your kitchen's temperature decides how fast things really move.