The Magic of Home-Baked Sourdough Bread – The Pura Livin Way
There’s something truly magical about baking your own sourdough bread at home. It’s not just about the rustic, crusty loaves that fill your kitchen with the aroma of fresh bread; it's about connecting with a process that’s both ancient and personal. For me, baking sourdough bread has become a weekly ritual that brings joy, mindfulness, and a sense of accomplishment. Plus, it’s a fun and healthful way to enjoy the simple pleasures of life—and it’s what my husband loves most. In fact, I double my recipe every week because he enjoys it so much!
Why Sourdough?
Sourdough bread is more than just a delicious, wholesome treat—it's packed with health benefits. The natural fermentation process helps break down gluten, making it easier to digest than commercial breads. Sourdough is rich in probiotics that support gut health and is naturally lower in sugar than other types of bread. Plus, it’s high in fiber and contains beneficial minerals, such as magnesium and zinc.
But what I love most about sourdough is the process itself. It’s a creative outlet that allows you to experiment, tweak, and come up with your own method—just like I have. Whether you buy a starter, make your own, or get one from a friend, sourdough bread is something you can adapt to fit your lifestyle. Sharing starter with friends can also create a beautiful connection, spreading the love of baking through your community!
My Sourdough Journey
When I first started baking sourdough, I felt a little overwhelmed, but over time I found a rhythm that works for me. My way isn’t perfect, but it’s perfectly suited for my life—and that’s the beauty of sourdough. Everyone can find their own style and adapt it to their time and preferences.
Baking Sourdough Bread - The Pura Livin Way
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Starter: Whether you feed it daily or keep it in the fridge until you're ready to bake, make sure your starter is well-fed. If stored in the fridge, bring it to room temp, feed it, and wait until it doubles in size before starting. I begin with 65g of starter, add 65g of organic bread flour and 65g of filtered, room-temp water, then mix. Any extra starter goes into my discard jar for other recipes.
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Ingredients:
- 100g fed starter
- 350g room temp filtered water
- 500g bread flour
- 9g salt
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Directions:
- In a medium-sized bowl, combine 100g of fed starter and 350g of water, mixing until it turns milky. The easiest way is to use a basic digital scale. Tare the scale between each thing you add.
- Add the 9g of salt and mix it all up. I use a sourdough whisk for this.
- Add 500g of bread flour, mixing with a whisk or your hands. Wet your hands before you ever mix with them for much easier handling. You can change it up and add 50g of whole wheat flour and the remainder bread flour. I use organic or regular King Arthur's flour depending on what I have.
- Cover with a damp towel and let it rest for an hour.
- Perform 4 rounds of stretch and folds every 25-30 minutes. You can find on Google a video on how to do this.
- Let the dough rise in a warm place until it nearly doubles in size, then shape it, place it in a banneton, and refrigerate for at least 8 hours. I try and plan it out where it's done in the evening and leave in the fringe overnight and bake in the morning.
- Preheat your oven to 450°F with the dutch oven inside to preheat, once preheated, turn upside down and remove the dough from the baskets and put the sourdough in the preheated dutch oven with a liner of parchment paper under the dough so it doesn't stick and can remove easily. Score the bread, place 3 ice cubes under the parchment paper to let the dough steam in the dutch oven and bake it in a preheated Dutch oven for 30 minutes covered, and 8-10 minutes uncovered for a golden crust. Take out and leave out on a cooling rack for an hour before trying to cut into it. That's the hardest part. Now you can ENJOY!
- My suggestion is to find a video on Youtube first and/or join one of the many Facebooks groups for more details and advice. There's so much out there but this is the basic details of how I do it. There's no right or wrong and so many different ways to do this.
The Fun Part: Creativity and Sharing
One of the best things about baking sourdough is the creative freedom it gives you. From scoring the dough to experimenting with different flour types and inclusions, no two loaves are ever the same. I love that I can get creative with how I serve it—some of my favorite ways to enjoy sourdough are avocado toast with my homemade sprouts or with hummus and veggies, also topped with my sprouts.
Don’t forget about experimenting with the discard! There are endless possibilities for using it in other recipes, from pancakes to crackers. I follow influencers like Pantry Mama, Whispering Willow Farm , and Farmhouse on Boone for ideas and recipes, but there are so many resources to draw from. You can even take a local baking class, which is a fun way to learn from experts and take the fear out of the process.
The key is just to jump in and do it! You’ll might have a few flops along the way—I know I’ve had a few loaves turn out like hockey pucks when trying out different methods—but that’s all part of the learning experience.
The Health Benefits
Baking sourdough isn’t just fun; it’s also packed with goodness. The fermentation process adds depth to the flavor while making it easier to digest and more nutritious than other breads. The live cultures in sourdough help balance gut flora, and it has a lower glycemic index compared to other breads, so it won’t spike your blood sugar as much. This is only a sampling of all the goodness of sourdough bread.
A Slice of Pura Livin
At Pura Livin, we’re all about finding what works best for your life, health, and happiness. Sourdough baking can be part of that journey—offering a grounding, healthful, and creative way to connect with your food and your community.
So, get your hands on some starter, dive into the process, and don’t be afraid to make it your own. After all, sourdough is just like life—it’s a little messy, a little unpredictable, but oh so rewarding in the end.