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Emilie’s Everyday Sourdough

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New to homemade sourdough bread or simply improving your craft? Emilie’s Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your sourdough skills.

New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe

Prior to going to pastry school, I’d never tried making homemade sourdough bread, although I had read books about it. Intimidated by the terminology, flours, feeding schedules, shaping techniques and knowing, I never took the time or had the courage to dive in.

During pastry school I worked with yeasted bread until I could make it in my sleep. But it was naturally leavened sourdough that continued to mystify me. Only having a few opportunities in school to work with it, I never really gained the hands on knowledge I’d anticipated. So, I continued to read about it, gleaning little nuggets that would some day make me the bread baker I wanted to be.  

New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe   New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #RecipeNew to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe   New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe   New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe

A friend of a friend offered some sourdough starter, knowing my interest. I promptly killed it after attempting sourdough again. Then, I carried some of my mom’s starter back to Whidbey with me after a visit to Texas. 

I persisted, yet… 

I couldn’t quite get the dough to its fluffy pillowy softness, the crumb to its tender-chewy texture, or the crust to its crusty bliss as I had tasted, seen in books, on Emilie’s blog and bakeries. 

I tried again, still not producing the loaf of my dreams. Why is this SO hard?

I gave up sourdough baking early last winter with the hopes of starting again this fall. 

New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe   New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #RecipeNew to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe   New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe

Enter Emilie Raffa’s new book Artisan Sourdough Made Simple. When I heard she was publishing a book on her sourdough method, I knew it would be my best chance yet to finally learn how to make the perfect loaf. I’ve been following Emilie’s blog, The Clever Carrot, for a while now. You may remember I introduced her first cookbook on the blog last year (I know, right?). 

Her recipes, writing and photography draw me in, making me feel as if I’m in the kitchen with her. Practical, and not fussy, her writing nudges and encourages me along in the process.

After diving into sourdough again using Emilie’s through and approachable new book and in a short period of time, I can confidently say,

I am a sourdough baker.

You can do it too! 

New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe   New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe   New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #RecipeNew to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe

Artisan Sourdough Made Simple includes:

  • Photography of every recipe
  • Illustrations and photography for basic tools, handling, shaping, and scoring patterns
  • How to make and maintain (a sticking point for me) a sourdough starter
  • FAQ section – so helpful
  • Sourdough terminology – explained simply
  • Good to Know tips in each section
  • Sweet and savory loaves
  • Crusty and soft sandwich loaves
  • Recipes for leftover sourdough starter (!!)

I’ve baked three everyday sourdough loaves, and a cheddar-jalapeño chive loaf (omgeeee!), and made gruyere-chive crackers and waffles with leftover sourdough starter. I love them all and can’t wait to try her basic no-knead focaccia, mighty multigrain, and cinnamon raisin swirl among so many others. I’m just getting started!

New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe   New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #RecipeNew to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe

Emilie’s book is for the beginner or more advanced sourdough baker. So if you’re just starting sourdough, intrigued or have been baking for a while, this book is for you. Her recipes are approachable, creative, completely mouthwatering and clearly written for success. Her photography and gentle nudges will inform and inspire you. 

See for yourself wherever books are sold and at her video trailer!  On social; #ArtisanSourdoughMadeSimple join us for all the baking! 

With a crunchy exterior and chewy interior, Seeded Multigrain Sourdough Bread is texture rich with an earthy blend of grains and seeds to make a crave-worthy loaf. #SourdoughBread #MultigrainBread #SourdoughMultigrain #NaturallyLeavenedBread #VeganBread

Looking for a fabulous Multigrain Sourdough Bread recipe to challenge your bread baking prowess? Check out my Seeded Multigrain Sourdough Bread or my Multigrain Gluten Free Sourdough Bread recipe.

My Sourdough Tool Kit (these are affiliate links): 

New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your #sourdough skills. #vegan #Bread #Recipe
4.83 from 34 votes
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Emilie's Everyday Sourdough

**Advanced Prep Required - you'll need a sourdough starter** New to sourdough or simply improving your craft? Emilie's Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your sourdough skills. vegan (Recipe reprinted with permission). 

Bakers Schedule:

1. Thursday-Saturday: Feed your starter until bubbly and active. 2. Saturday Evening: Make the dough and let rise overnight. 3. Sunday Morning: Shape the dough, let rise again, score and bake. 

Keyword Homemade Sourdough Bread
Servings 1 loaf
Author by Emilie Raffa via Vanilla And Bean

Ingredients

  • 1/4 C (50g) Sourdough Starter previously fed, active and bubbly
  • 1 1/3 C + 2 Tbs (350g) Warm Water about 80f (26c)
  • 4 C (500g) Bread Flour
  • 1 1/2 tsp Fine Sea Salt

Instructions

  1. Make the Dough: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Combine until a still dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a damp towel and let rest for 30 minutes. Replenish your starter with fresh flour and water, and store according to preference. 

    After the dough has rested, work the mass into a fairly smooth ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten, about 15 seconds. 

  2. Bulk Rise: Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8-10 hours at 70F (21C). The dough is ready when it no longer looks dense and has doubled in size. (Traci's Note: Mine generally takes 12-13 hours to rise, but I have a chilly kitchen!).

  3. Shape: In the morning, coax the dough into a lightly floured work surface. To shape it into a round, start at the top and fold the dough over towards the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20cm) bowl with a towel (or use a banneton) and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up. 

  4. Second Rise: Cover the bowl and let rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size. 

    Preheat the oven to 450F (230C). Cut a sheet of parchment paper to fit the size of your baking pot leaving enough excess around the sides to remove the bread. 

  5. Score: Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently run the surface with your hands. Using the tip of a small, serrated knife or a razor blade, score the dough with a cross-cut pattern about 1/3"  (8mm) deep and about 2-3" (5-7cm) on the top or any way you like. Use the parchment to transfer the dough to the baking pot. 

  6. Bake: Bake the dough on the center rack for 20 minutes, covered. Remove the lid and continue to bake for 30 minutes. Then, carefully remove the loaf from the pot and bake directly on the oven rack for the last 10 minutes to crisp the crust. (Traci's Note: To check if the bread is ready, check the internal temperature of the loaf. It should read between 190F-205F when done.) When finished, transfer to a wire rack. Cool for 1 hour before slicing. 

    Sourdough is best consumed on the same day it's baked. To maximize freshness, cool completely and store at room temperature in a plastic bag for up to one day (Traci's Note: my sourdough is generally storing for between 3-4 days.)

DISCLOSURE: I received a copy of Emilie’s new cookbook to use and am thrilled to be able to share this fabulous book in this space. All opinions are my own. 

Comments

  1. Rachel says

    May 13, 2019 at 9:03 am

    I’ve been trying to make sourdough from a recipe that is way too complicated, so I’m glad to find this one! I’m looking forward to giving it a try. For the starter, do you have a particular recipe or will any starter recipe work with this?

    Reply

    • Traci says

      May 13, 2019 at 12:04 pm

      Hi Rachel! This recipe took my sourdough skills to a whole new level. Emilie’s method is so simple and approachable! For the starter, I use a mixture of 60g discard + 60g water + 60g All Purpose Flour. I can’t say if any starter will work because I’ve only used my own, but it should. If you’re looking for a new sourdough starter recipe, I recommend King Arthur Flour or The Perfect Loaf I hope this helps, Rachel! Please let us know how your sourdough turns out!

      Reply

      • Kara says

        May 16, 2019 at 4:34 pm

        I’m sorry I don’t know how to leave a comment without it being on another thread. Can this proof in the fridge over night and until five pm the next day? I started it not realizing the time frames. I’m clearly a newbie. Thank you!

        Reply

        • Traci says

          May 16, 2019 at 8:12 pm

          Hi Kara! The comment box is at the very bottom of the comments… I know, that’s a long way to scroll (I need to change its location – thank you for reminding me!). For proofing, I’m afraid that would be an extra long proof. If you said bulk ferment, I’d say go for it. But I’ve never proofed in the fridge for that long. It’ll be an experiment! Let us know how it goes!

          Reply

  2. Brent says

    May 4, 2019 at 9:28 am

    Hi,

    I’ve tried this recipe twice and each time the shaping has gone awry. The initial mixing of the dough goes well, I get the shaggy, sticky consistency that the recipes states. Then when making the initial smooth-ish ball I can see the dough tightening after a little while, I think it’s longer than 15 seconds though. After the rest overnight, the dough looks similar to the picture in your blog post. So I think everything up until the shape and second rise is going well.

    Do I need to put down more flour on the surface when folding my dough into a ball and then turning it over?

    Reply

    • Traci says

      May 6, 2019 at 10:18 am

      Hi Brent, I’m sorry your struggling with shaping. Don’t over think that initial shaping. Just take a portion of the dough, working all the way around, and press each portion down and into the center. The surface doesn’t need to tighten at this point. Really, you’re just ‘mixing’ the dough by gently folding it. 15 seconds is all you need. It’s after the overnight bulk rise that the shaping is super important. This is where the surface of the dough should become taught. Putting more flour down prior to turning the dough out onto your work surface (after the bulk fermentation) will help you flip the dough without it sticking. When ready to do the final shaping, scrape the flour away and lightly sprits the work surface with water. This will help the dough grip your work surface and help you create a taught ‘skin’ and your round/shape the dough. Otherwise, the dough just slides around on the work surface and it’s harder to get that taught skin. I hope this helps and you create the loaf of your dreams!

      Reply

  3. Emily says

    April 28, 2019 at 6:16 am

    This website has hijacked my phone. I’m trying to listen to a radiolab podcast, waiting for the bread to bake. Something on this website keeps turning off my podcast, *even after I’ve closed the tab!* I scroll from the top of my phone screen and sure enough, “Emilie’s Sourdough” is competing for audio. What kind of crazy autoplay have you put on here that persists after I close the tab? I can’t even type this message easily; each letter takes a few seconds to register. You’ve got some runaway script. :(

    Reply

    • Traci says

      April 28, 2019 at 10:12 am

      Oh no, Emily! Thank you for letting me know – this is the first I’ve ever heard of anything like this. I’m checking into it now! ALL my audio auto plays are off, always, so I’m not sure what’s going on. I’m so sorry.

      Reply

      • Sara says

        May 4, 2019 at 8:54 am

        Okay I’ve made three loaves and each time my dough is sticking to the banneton! One loaf completely ruined! What am I doing wrong? Why is my dough so Sticky? Thanks!

        Reply

        • Traci says

          May 6, 2019 at 10:11 am

          Oh nooo Sara! I’m so sorry to hear this. It sounds like you need more flour. Just before putting the shaped dough into the banneton, take flour in both hands and cover the entire surface of the dough in flour making sure to get the areas at the base at the dough too (that area always used to stick for me too). Don’t worry about using too much – just make sure the entire surface is covered. I’ve read some people use a 50:50 mix of rice flour and AP flour and cover the dough before putting it in the banneton; they do this because of the bread sticking. I’ve not tried it because I’ve not had an issue, but it’s something that may work for you. I hope this helps! Please let us know if this works for you.

          Reply

  4. Trisha says

    April 10, 2019 at 11:03 am

    I drank a little wine and tipsy me thought it’d be fun to try and bake a loaf with the newly acquired starter I had sitting around. Your recipe was easy enough that I didn’t mess anything up, and this morning the loaf came out pretty well! Can’t wait to try again under more sober conditions. Thanks for posting!

    Reply

  5. Donna Keen says

    April 9, 2019 at 2:24 am

    Re: my previous comment, taking into account that I used only organic sprouted wheat flour in this loaf (no white or bread flour/rice flour) and it came out much lighter than I expected, I’m extremely pleased.

    Reply

  6. Donna Keen says

    April 9, 2019 at 2:20 am

    Traci, I am SO glad I found your website. While I’ve made bread for years, I’ve recently begun the trial/error adventure of sourdough starters and trying to achieve a decent loaf. After going through numerous recipes that were entitled “simple” (except for the fact that they had 15 steps, a list of utensils, I guess you had to cook under a full moon, I don’t know….lol) your Emilie’s sourdough turned out absolutely lovely last night. I don’t have all of the fancy proofing baskets, etc. but I used my husband’s suribachi as the proofing bowl and baked the bread in our donabe ceramic covered bowl. (He got these from a macrobiotic institute years ago). They worked perfectly–I heated the donabe before adding the dough on parchment. Much lighter than the others and I almost cried when I saw the gorgeous cracked/scored/darkened top crust that looked almost like a pod opening up. Thank you for posting such an easy recipe with succinct instructions. I wish I could send you a pic. :) Since this one won’t last long, I’m getting ready to start on another one. :)

    Reply

    • Traci says

      April 9, 2019 at 6:43 am

      Hi Donna! Thank you so much for coming back and leaving a note. Emilie would be proud… and I am thrilled for your success (I would love to see a pic – please email me!)! What a journey, right? I can relate to your feeling of joy pulling that bread baby from the oven and it’s perfectly cracked/scored/darkened top crust. Hooray! Here’s to many more perfect loaves, Donna!

      Reply

  7. Sam says

    April 8, 2019 at 8:29 am

    I’ve been having trouble with my sourdough, but I tried your recipe this weekend and had great success! Thank you! I wish I could include an image here to show how beautifully the loaf came out. It’s bakery quality =) Just bought the book you recommended and can’t wait to make more!

    Reply

    • Traci says

      April 8, 2019 at 10:09 am

      I loooved reading your note, Sam! And I’m thrilled to hear of your success. You’re going to love Emilie’s book! Here’s to good bread!

      Reply

  8. Jocelyn says

    March 31, 2019 at 12:30 pm

    I’m so glad I found your recipe! I just made this and it turned out perfect! Thanks for this perfect recipe and easy to follow instructions.

    Reply

  9. Cindy says

    March 23, 2019 at 8:35 am

    Thank you for the recipe. I’m so thrilled to see I’m getting some nice rise and ears!!! ❤️❤️
    Do you recommend preheating the Dutch Ovens?

    Reply

    • Traci says

      March 23, 2019 at 1:01 pm

      Hi Cindy! So happy to hear! Hooray! I’ve tried preheating and not… and find it’s not necessary. Emilie doesn’t feel it’s necessary either. I hope this helps! Here’s to good bread!

      Reply

  11. Ramdev Wudali says

    March 11, 2019 at 7:46 am

    This is my first foray into baking bread. baked twice over the past 2 weekends.

    i got my starter from a local bakery, and i have a couple or three questions about that and the recipe:
    the starter i got is quite gooey, and when fed an kept, it looks quite active. my question hoever is based on the vaious videos and recipes out in the wild, – is te starter supposed to flow, like sat thick goop, or is it suppose to be scoopable with a spoon? (i add equal measures of flour and water when feeding the beast)

    the recipe says 350gms of water, i have had to add slightly more water to make the dough not as dense/tough while mixing/kneading. are the measurements more guidlines or are they more strict than the 4 way stop sign?

    thanks for the recipe and your response to my questions

    cheers

    ramdev

    Reply

  12. Brandon says

    March 9, 2019 at 3:49 pm

    So I attempted this recipe with both white and whole wheat. During mixing the whole wheat was WAY thicker and denser( seemed like it was more thirsty) than the white and didn’t turn out the same. Why is that? Thanks.

    Reply

    • Traci says

      March 10, 2019 at 4:27 pm

      Hi Brandon! Sheila is right. Working with whole grain/wheat flour is a different beast than working with white flour. In a nutshell, whole wheat is not refined. It still has its bran and germ attached so it will need more water in any given recipe. There’s so much to explain, but I found an informative article that helps explain the reasons behind why whole wheat can be more challenging to work with if new or unfamiliar territory. I hope this helps Brandon and you continue to explore whole wheat sourdough!

      Reply

  14. Melissa says

    February 23, 2019 at 5:31 pm

    After doing a recipe that took literally all day, this recipe is awesome! My loaf turned out perfect and it has passed the husband test! Thank you.

    Reply

    • Traci says

      February 24, 2019 at 8:09 am

      Haha! When I was learning sourdough I thought about it more than I made it and even during the process so it felt like it took me weeks to make one loaf, lol! I’m so happy to hear you did it and it’s hubs approved! Hooray, Melissa!

      Reply

  15. Sarah says

    February 18, 2019 at 10:07 am

    Hello,

    I love this recipe! I made a beautiful round loaf with it and am very happy with the look and crust and inside. But, when I tasted it, it tasted like plain white bread. It’s cold right now where I live, about 50 degrees 24/7, and let it rise for almost 12 hours. I’m not sure what happened, and why I didn’t get that wonderful sour taste or even a hint of it. I got the starter from a friend who had gotten it in LA. I’m hoping you can help answer my dilemna and I can create the sourest bread around! Thank you!

    Reply

    • Traci says

      February 18, 2019 at 11:33 am

      Hi Sarah! So happy your loaf turned out beautiful! The sourness of the bread is a multifaceted question and goes a little beyond my expertise. However, I do know flavor can vary depending on the wild yeast that inhabit your sourdough starter. This is why sourdough can taste vastly different with the same basic ingredients from one baker to another. The Fresh Loaf has a lot of information regarding this topic and is worth a read. Also, a longer ferment helps develop flavor as well… perhaps give bulk fermentation a go in the fridge. I’ve bulk fermented mine up to 24 hours with tasty results. Just be sure to cover the dough with two moist tea towels and spray the top of the dough with water so it doesn’t dry out. I hope this helps!

      Reply

  16. Shepard says

    February 12, 2019 at 9:44 am

    Hi Traci,
    I have a question–I’ve been using this recipe to bake sourdough bread and it gets rave reviews except for one thing. For some reason, the bottom is always burned! I’ve been baking it at 450 for the same times as indicated in your recipe, the top always comes out fine, what am I doing wrong? 8(
    Thanks,
    Shepard

    Reply

    • Traci says

      February 12, 2019 at 11:15 am

      Hi Shepard! Thank you for your note! So happy to hear you’re enjoying the bread, but the bottom being burned is no good. I find the bottom crust gets darker for me when I use my Staub DO vs my Lodge double cast iron set up. I imagine different materials can yield different results. Give this a go… Preheat to 450, then once the bread goes in, decrease the temperature to 400. You may need to bake the bread a bit longer, but the bottom shouldn’t get quite as dark (the internal temp should be between 190-205F). You can also try putting a layer of cornmeal down on the parchment paper. The Perfect Loaf has an article about this problem (it’s not uncommon – scroll about 1/2 way down). I hope this helps and you’re enjoying good bread!

      Reply

  17. Sarah Jane says

    February 7, 2019 at 7:59 pm

    Wow! This is a great recipe and I’m finally proud of my sourdough bread. Instructions are clear and simple.
    I was very happy with how my crust turned out. The bread rose beautiful, had a nice oven spring and also the crumb had big air pockets. However I found the bread to be kinda chewy and doughy. The crumb itself wasn’t dense but rather chewy (if that makes sense!). Any ideas why that would be? I thought perhaps it could use a longer bake time? Any advice would be greatly appreciated! Thank you!

    Reply

    • Traci says

      February 9, 2019 at 2:59 pm

      Hi Sarah! So happy to hear you’ve baked a fabulous loaf. Hooray! Regarding the texture of the interior, my sourdough is always chewy (and this is something I look for in a good sourdough bread), but I wouldn’t call it doughy. Since your sourdough was doughy, I’m curious if you took the internal temperature of the bread before removing it from the oven? Looking back over the recipe, I didn’t make a note that the interior of the loaf should be between 190F-205F when done (now added). Additionally, an oven thermometer is helpful in knowing the exact temperature of your oven. New, old and in-between ovens vary widely in their temperature variations. This isn’t SO important when baking bread, but for new bread bakers, I find it helpful. Perhaps give it a little more time in the oven next time and see how it turns out. I hope this helps!

      Reply

  18. Samantha says

    February 5, 2019 at 1:24 pm

    Hi there, I just tried this recipe and am looking for some advice. My starter was nice and active, passed the float test, but after mixing and letting it rise over night I did not find that it doubled in size. I then put it in the oven with the oven light on, thinking it was too cold in my kitchen, but that didn’t seem to help. I went through with the rest of the process because I wanted a finished product, even if it is a dense, small rock of a bread loaf haha. I’m thinking that covering it with a damp dish towel as opposed to plastic wrap may have had something to do with it because after the 12+ hour bulk rise the dough seemed dry and hard and did not look “sticky” like in your photos. Thoughts? The fact that my starter was made and fed with AP flour and I used bread flour in this recipe would not affect it correct? I weighed everything out with my digital scale so I know all the amounts are alright…just trying to troubleshoot and get your opinion. Thank you!

    Reply

    • Traci says

      February 5, 2019 at 2:52 pm

      Hi Samantha… oh I know, that is so disappointing. A damp towels makes a difference. In fact, I sometimes spray the top of the dough with a few squirts of water just to make sure it stays moist on top. Also, if I ferment overnight in the fridge, I double towel it… both moistened with water. The fridge can do a number on drying dough out. I’m thinking if the top was hard and dry, the dough probably couldn’t become the light and fluffy, doubled in size dough you need it to be. The starter sounds like it was ready, so that isn’t an issue. I use AP and Bread flour, just like you…. work on keeping that dough nice and moist. Check the towels for dampness throughout rise time if you can. It really does make a difference. And most importantly, don’t give up! You will bake the light and fluffy sourdough of your dreams!

      Reply

      • Samantha says

        February 5, 2019 at 5:22 pm

        Thanks for your reply! Do you think the top of the dough could have gotten hard and dry because my towel didn’t stay damp throughout the night? Now I’m thinking I may have not dampened it enough before the bulk rise… I will continue to troubleshoot and try again!

        Reply

        • Traci says

          February 7, 2019 at 9:09 am

          Hi Samantha! Exactly! That towel needs to stay moist, AND I would suggest misting the top of the dough with water before you put it in the fridge, just to ensure the top part of the dough stays nice and moist.

          Reply

  19. Melissa says

    January 31, 2019 at 12:01 pm

    I’m having an issue with the dough being too sticky. Like, even after my final rise it’s so sticky that it’s impossible to touch and not ruin the shape?? I think I may be over proving as well since my crumb structure has been REALLY tight. The taste however, is out of this world! I’m going to keep at it and try some more this week… 6th times the charm? LOL

    Reply

    • Traci says

      January 31, 2019 at 12:13 pm

      Hi Melissa! Oh my! Yes! Keep at it… it’s such a journey. After the final rise, it’s okay to sprinkle it with more flour so that you can better handle it. Use your bench knife to move the dough around, too… that helps with less touching. Are you proofing at room temperature or refrigerator? Hooray for taste that is out of this world! You’ve got this!

      Reply

    • Sharon says

      January 31, 2019 at 12:16 pm

      My Dad always put about a Tablespoon of Olive Oil on the bench when kneading , so it didn’t stick to anything then shaped it then set it to rise then again on second raise , then he’d put a small amount of flour gently ribbed into the dough

      Reply

  20. gudrun de maeyer says

    January 27, 2019 at 5:12 pm

    I am totally new to this. Got a starter from a friend last week.
    The 50 gr of starter, is that after it’s fed? I took 1/4 cup out of the fridge and started to feed it to make it ready to make sourdough bread. Do I have to take 50 gr from that 1/4 cup?
    This is all so new for me and confusing, but I want to learn how to make it :-)

    Reply

    • Traci says

      January 27, 2019 at 5:37 pm

      Hello Gudrun! Totally new, but you’re doing it! Way to go! The 50g of starter is a fed, active and bubbly starter. This is what you use to mix the dough. After mixing the dough, feed the leftover starter, then refrigerate it or keep it at room temperature. It should eventually double in size, then you’ll repeat the process to keep the starter active. I hope you bake the bread of your dreams!

      Reply

  21. John says

    January 26, 2019 at 9:15 am

    I am in the process getting my dough ready as I type. I am wondering about proofing temp of 70 degrees. I have made a proofing box in a top cupboard and it keeps things at around 80-84 degrees usually a pretty consistent 83. Is this too warm for my sour dough starter? I have not used dough out of this proofer for anything other than pizza crust and traditional white bread with normal dry yeast and it has worked great. Will this temp in my proofer be alright or should I just rise at room temp in my kitchen? Also thanks for the tip about not cracking your oven glass, I never thought of that when I am spraying water during the early bake.

    Reply

    • Traci says

      January 26, 2019 at 9:26 am

      Hi John! There are no hard fast rules for proofing/fermentation. You can ferment in your refrigerator, if you like! When it comes to proofing/fermentation, I prefer a long and slow fermentation to tease out more flavor. 80 degrees would be too warm IMHO. If your kitchen is notably cooler, I’d proof at room temp in the kitchen. Oh yeah, watch that sprayer! :D I hope your bread comes out beautiful! :D

      Reply

  22. Ariel says

    January 25, 2019 at 11:23 am

    My loaf is beautiful and crusty and tastes delish…if it wasn’t sourdough! I get hardly any sourdough flavor from it. Where could I have gone wrong? My starter smells fairly potent.

    Thanks in advance for your advice!

    Reply

    • Traci says

      January 25, 2019 at 11:45 am

      Hi Ariel! So happy to hear your loaf is beautiful, crusty and tastes delish! As far as sourness goes, the first thing that comes to mind is fermentation. How long did the dough ferment? I don’t know too much about sourness manipulation, but Cultures For Health may have a few pointers. I hope this helps!

      Reply

  23. Sharon says

    January 24, 2019 at 1:48 pm

    I wanted to know if you don’t have the bowl or Dutch oven w lid , how would you suggest to me on how to bake it ? I’ve always loved Sourdough bread , and I have my dads starter from9 years ago.
    I tried a different loaf and it was so heavy n squishy . I didn’t want to try it again until I saw your recipe
    Ty in advance

    Reply

    • Traci says

      January 24, 2019 at 2:55 pm

      Hi Sharon… How fabulous you have your dad’s starter from nine years ago! That is fantastic! Boo to heavy, squishy sourdough.. I’ve been there. It’s such a journey. Way to go YOU on your perseverance! The purpose of a lidded vessel is to capture steam. Steam at the start of the bake is essential to create a really nice sourdough crust. If baking without a lidded vessel or Dutch oven, Peter Reinheart, in his book The Bread Bakers Apprentice, suggests baking the loaf on a pan or pizza stone and placing a heat proof pan in the bottom of the oven. Once the loaf goes into the oven, half fill the pan with boiling water. This creates a nice steamy environment. Be careful though. I’ve busted my glass oven window when I was spraying the inside of the oven (with cold water) to create steam. I was really new to sourdough at the time. A Dutch oven or lidded cast iron skillet (one shallow and one deep) is a great investment if you’re baking on a regular basis. I hope this helps and you bake the loaf of your dreams!

      Reply

      • Sharon says

        January 28, 2019 at 12:11 pm

        Thank You so much for your reply and quickly at that .
        I wish I had the money to get everything that I need to make the perfect loaf , I decided to get back into baking bread again . On October 17 th , My son and I found my “common law husband” passed away in his bed. The state of Pa don’t accept people saying they’re common law marriages , even though we had 24 beautiful years , so since he wasn’t married the state took all of his assets , pension , ect evt.
        Fast fwd , your knowledge and your kind words to your replies , has sparked me to make the perfect loaf for Terry ( my husband) he loved sourdough !
        Thanks again .
        Sharon

        Reply

  25. Heather Easton says

    January 18, 2019 at 3:19 am

    I have been trying my hand at sourdough for some time. My loaves are usually dense and stiff. I’m trying this recipe today! I was always taught to feed starter and prep dough within 1 hour of feeding but my dough rises really fast! Usually doubled within 3-5 hours. I would prefer a longer fermentation. Should I wait longer after feeding before prepping dough?

    Reply

    • Traci says

      January 18, 2019 at 3:26 pm

      Hi Heather! Thank you for your note. I hope you’re enjoying a nice crusty loaf by now!. For the starter, it’s not about the clock, rather, the starter should simply double in size. To check if your starter is ready, spoon out about a teaspoon and drop it in a small jar of water. If the starter floats, its time to make bread! If it sinks, it needs more time to develop. If you want a longer fermentation, simply place the dough, covered, in the refrigerator. Pull it out of the fridge and let it warm a bit while the oven preheats. Then transfer to the baking vessel and bake as you normally would. I hope this helps and thank you for stopping by!

      Reply

  26. Brandy says

    January 14, 2019 at 5:08 am

    Made this bread this weekend and it was delicious!! It didn’t come out of the brotform and I was unable to score it until it cooked a bit, but the taste was delicious. Might have been too wet? Thank you for a great starting point for my sourdough adventures.

    Reply

    • Traci says

      January 14, 2019 at 12:06 pm

      Hi Brandy! So happy to be a part of your journey! I agree with Rob… try more flour or use an ample amount of rice flour. I’ve used both for my sourdough and found that the banneton has to be covered well in order for the dough to easily fall from the basket. So happy you’re on this journey! :D

      Reply

  27. Tiffany says

    January 2, 2019 at 12:02 pm

    I realize this post is over a year old, but I wanted to leave a comment to say that I’ve been trying to make sourdough bread for a few months now. I’ve never had as much success as I have after following the directions here. Breadmaking truly has been a bit of a humbling experience for me, that’s for sure. Anyway, thanks! Gorgeous photos, too. :)

    Reply

    • Traci says

      January 2, 2019 at 12:33 pm

      Hi Tiffany! Thank you for coming back and leaving a note and your kind words, despite the post being over a year old. I read and try to respond to every note, nevertheless. I’m thrilled to hear of your success with this recipe! I’m telling you, Emilie’s book was a total game changer for my sourdough success. SO happy to hear about your’s! I’ve not made this bread in over 9 months since I had to go gluten free. But, I’m now applying what I learned from Emilie in my attempt to make gluten free sourdough… it’s coming along, but it’s certainly a different beast. I may reintroduce gluten sourdough bread soon… to see if I can handle it. Here’s to good homemade bread!

      Reply

      • Sheila says

        February 15, 2019 at 3:53 pm

        Hey Tracy! I had to go gluten free as well 2.5 years ago. After about a year I was able to reintroduce sourdough, but mostly from bakers with old starter. That’s the only time I can consume gluten without GI distress. I hope you can add sourdough in as well! I am just now making your recipe, it’s rising as we speak!

        If you ever master that GF recipe, I’d love to give it a try!

        Reply

  29. Cori says

    October 11, 2018 at 1:48 am

    As I type this comment I have in the oven my sourdough bread, inspired by Emilie’s book. It’a pure bliss. I become so in love with the process thanks to her book, that I feel like baking everyday 🤩
    I began by grow my own starter and that was the moment I knew I won’t see the bread making process the same as I did before. Such a humble and fulfilling experience!

    Reply

    • Thandeka says

      November 28, 2018 at 6:23 am

      Hi Traci,

      I love the recipe as seems very easy to do and requires very little ingredients to do. I am beginner at doing at cooking and me and my fiancé are switching into vegetarianism. I have no clue of how to make the dough starter or even where to buy it in South Africa. Can you please just hook me up.

      Reply

      • Traci says

        November 28, 2018 at 8:32 am

        Hi Thandeka! King Arthur has a tutorial on how to make a sour dough starter. It’s not difficult to do, it just takes a little patience and time. Hooray for your lifestyle shift to vegetarianism… all the best to you two!

        Reply

  30. Melina says

    January 31, 2018 at 1:08 pm

    Hey, Could you tell me what exact baking pot/dish you used? I see its a cast iron by Lodge but I cant find what exact shape or size, what kind. Amazon link might help! Thanks so much!

    Reply

    • John says

      November 5, 2018 at 6:19 am

      Hello,
      I have an enamel coated dutch oven. I was wondering, about whether or not you were preheating the cooking pot before placing the dough in it. I have seen others advise this, and was not sure from above if this is what you do.
      Thank you.
      John

      Reply

  32. Amisha says

    November 20, 2017 at 11:40 am

    I want to cry! I was so late to this party and giveaway! I have been extremely busy with a lot of things, and time got away! I wanted to say Traci, you sold the book to me, with your BEAUTIFUL POST and the GORGEOUS BREAD THAT you baked, and the amazing pictures! I am completely floored! Bravo on the amazing sourdough you baked!

    Reply

    • Traci says

      November 28, 2017 at 1:25 pm

      I hope you enjoy the book, Amisha… it is such a gem… something I’ll always turn to for inspiration, instruction and Emiliy’s brilliant recipes. I can’t wait to see your sourdough! xo

      Reply

    • Traci says

      November 10, 2017 at 11:28 am

      I’m so glad you liked it Annie – I’m attempting to learn how to share in stories without dropping my phone in whatever i’m doing :/ You need to try it! For real! As much as you love to cook and bake… this is the next adventure!!

      Reply

  34. Cheyanne @ No Spoon Necessary says

    November 8, 2017 at 10:29 am

    How did I not know you went to pastry school!?!?! I feel like I’ve been living under a rock! ;) This sourdough looks just perfect, Traci! I can imagine how fantastic your house smelled as this was baking! Freshly baked bread has to be one of the best things on planet earth! I MUST check out that cookbook! Cheers, friend! XO

    Reply

    • Traci says

      November 10, 2017 at 10:43 am

      Isn’t it fun getting to know each other?! Oh my it smells SO good.. I just want to rip into the whole loaf. I think this is a book you’d appreciate Chey! xo

      Reply

    • Traci says

      November 10, 2017 at 10:42 am

      It’s such a good feeling, Sarah, to overcome that learning curve. Are you kidding? You are a fantastic baker!! I’m still dreaming of your pillowy vegan whoopie pies! OMGeee!

      Reply

  37. Sabell says

    November 5, 2017 at 3:04 pm

    Thank you! I absolutely love sourdough! I’m excited to try this one out, and many of your other wonderful recipes for that matter.
    Living in a Dutch Oven paradise!

    Reply

    • Traci says

      November 6, 2017 at 2:49 pm

      Hooray for sourdough, Sabell! I LOL at “living in a Dutch oven paradise.” I can completely relate! LOL! Thank you for entering the giveaway!

      Reply

  40. Emma says

    November 5, 2017 at 1:58 pm

    What beautiful loaves! I’ve always been intimidated by sourdough, but I may just have to pick up this book and give it a try! Thanks for sharing!

    Reply

    • Traci says

      November 6, 2017 at 2:47 pm

      Thank you so much Emma! Emilie’s book is packed with inspiration. If you get this book in your hands, you’ll be whippin out sourdough in no time!!

      Reply

    • Traci says

      November 6, 2017 at 2:46 pm

      Hi Jess!! Haha… looks easy, right? Tell that to my former sourdough making self haha! I said that a lot! But it took me so long to finally get it! Sourdough is SO good – no wonder you’re on a kick! :D

      Reply

  42. Gayle Hall says

    November 5, 2017 at 10:54 am

    Traci, congrats on being a sourdough baker, me to! Have been baking with a starter with fair to middling results for about two months, love she named her starter, maybe that’s my problem😊 Thankyou for this wonderful post!!

    Reply

    • Traci says

      November 6, 2017 at 2:44 pm

      Thank you for your kind words, Gayle and hooray for getting sourdough down! You too! I just named my started… I contemplated for a while, then finally chose Claire. I’d love to hear what you name yours! We’re both just youngsters in the sourdough world.. SO much to explore!!

      Reply

  43. Charla says

    November 5, 2017 at 9:23 am

    I am wanting to start trying sourdough baking! I’m just really getting into bread baking. I really enjoy it and I’m not going to give up! I really want to get this down so I bake bread or rolls at least 3 times a week. I can’t wait to get your new book. I have your first one and I live it!! Thank you!!

    Reply

  44. Lynn Ucci says

    November 5, 2017 at 6:19 am

    Like you I have tried making sour dough before and been frustrated with the outcome. I would love to “get it right”.
    I was in Alaska and had the best sourdough pancakes, breads and cakes. I would like to try out other flours too since family members can not eat wheat.

    Reply

  45. Debbie logue says

    November 5, 2017 at 4:02 am

    I have been wanting to bake sour dough bread. I really want to start from scratch and make my own starter. Your loaf looks so yummy. I look forward to this new baking adventure!

    Reply

  46. kelli winter says

    November 5, 2017 at 3:43 am

    I am completely intimated by baking with yeast. Which is kind of funny because I am a baker, mostly of pies, which intimate a lot of people.
    My pie journey started with a recipe in a cookbook, so I firmly believe that my bread journey may start with this book!

    Reply

    • Traci says

      November 5, 2017 at 8:27 am

      LOL – having a strength in a specific area of pastry is not a bad thing… it makes you strong in that area. But I do believe you’d have no problem getting sourdough going, Kelly! You are incredibly skilled! You have patience for pie – then you’ll have patience for sourdough! Good luck!

      Reply

  50. Jeffrey says

    November 4, 2017 at 4:04 pm

    I love sourdough and so do my kids. Making good bread is definitely on my culinary bucket list. This would definitely give me a push in the right direction!

    Reply

  52. Sue Hegle says

    November 4, 2017 at 2:06 pm

    I tried doing sourdough when I was in college. The starter kind of took over my life, well at least my apartment kitchen. And the bread just was never good. I love sourdough and I would love to be able to make it myself!

    Reply

  53. Annette Cadosi Wilson says

    November 4, 2017 at 1:48 pm

    My mother used to bake with sourdough all the time, but she never made bread. I’d like to try to make bread, not just sourdough waffles and pancakes. If this winter is going to be as long as the last one in Northern California, bread is a wonderful way to keep from getting stir crazy cooped up in the house with all the rain. I’m on it!

    Reply

  55. Denimo says

    November 4, 2017 at 11:28 am

    Sourdough bread! Just makes you say yummmmmmmmmmmmm! I’d like to start making some bread but am still a bit gun shy. Silly I know. :)

    Reply

  57. Claudia says

    November 4, 2017 at 3:47 am

    I was intimidated by bread for many years. Then I took a bread class and became more confident. Now I want to learn about sourdough bread and master it. Sounds like Emily’s book would be excellent for me. If you ever get hold of the sourdough pancake recipe from [email protected], please pass it on!

    Reply

    • Traci says

      November 4, 2017 at 1:20 pm

      It’s easy to be intimidated.. and I get it, Claudia. But see, you’re on your way! Sourdough is simply the next step in your journey! I’ll share your sentiments with Liz… I’d like to see that one too :D

      Reply

  58. Asha Shivakumar says

    November 3, 2017 at 11:16 pm

    This my dear is one of the most well shot, step by step and stunning post every. That sourdough is perfection, that crumb, omg!!.
    I am a convert, Emilie’s book has me addicted. Such a lovely book with easy instructions. It’s a stunning book and you did absolute justice and YOU ARE A SOURDOUGH MAKER.
    Hugs

    Reply

    • Traci says

      November 4, 2017 at 1:19 pm

      Thank you so much Ash! It’s been fun seeing your Instagram stories too… while you’re making this bread… indeed, I’m a little obsessed with Emilie’s new book! Hooray for being a sourdough baker! xo

      Reply

  59. Shannon Rowley says

    November 3, 2017 at 9:36 pm

    Sounds heavenly. Thanks for the latest recipe and I would love a copy of your book. For now, I’ll try your newest recipe. Really enjoy making a quality bread and dipping it in homemade soup.

    Reply

    • Traci says

      November 4, 2017 at 1:18 pm

      Thank you for entering the giveaway, Shannon! Emilie’s book is available anywhere books are sold! Dipping that crusty bread in a bowl of soup is so satisfying!

      Reply

  61. jacquie says

    November 3, 2017 at 4:45 pm

    your bread looks wonderful. I have been wanting to learn how to work with sourdough for a number of years now but haven’t gotten up the nerve so i would love to win the book to find out how to do it successfully.

    Reply

  62. Pat says

    November 3, 2017 at 4:11 pm

    I’ve tried to make sourdough starter, got a good start but then was afraid to use it because it “didn’t look quite right.” I’d love to learn the right way! Thanks for the opportunity!!

    Reply

  64. Liz says

    November 3, 2017 at 3:12 pm

    Traci this is BEAUTIFUL! And I need this book in my life! I received some sourdough starter from my mother-in-law back in August and I’m been baking almost weekly since— it’s my new favorite weekly ritual :)

    Reply

    • Traci says

      November 4, 2017 at 12:05 pm

      I saw your sourdough on IG, Liz! It’s so meditative… and it’s better than any bread you can buy – unless you’re close to a sourdough bakery.. but still it’s even better because you made it! You’d love Emilie’s book, then!

      Reply

  66. Michael says

    November 3, 2017 at 2:46 pm

    Commercial sourdoughs that I have tried are all too mild for my taste so I guess I’m going to have to make my own to get what I want… :-)

    Reply

    • Traci says

      November 4, 2017 at 11:37 am

      It’s time, then Michael! You know what I’ve found… depending on how long and the temperature at which the bread is fermented and/or proofed, you can tweak that sour flavor! I’ve already discovered this in a short period of time. I’ve been playing the process and it’s noticeable! For example, instead of proofing for 30 – 60 minutes at room temp, I toss it in the refrigerator overnight. This seems to have an impact on flavor – maybe slightly, but it makes a difference! Thank you for entering the giveaway, Michael!

      Reply

  67. Daela Muñoz says

    November 3, 2017 at 1:59 pm

    My partner and I have been talking about learning to bake bread together for a few months now. We really appreciate a good sourdough and lately have been making little spreads of sourdough, vegan cheese, nuts, olives, and fruit as an easy dinner…SO good. Enjoyed seeing you make it over the past couple weeks.. would love to try to make it myself!

    Reply

    • Traci says

      November 4, 2017 at 11:35 am

      What a fun thing to do together, Daela… learning together to hone a new craft is so rewarding! Enjoying together too… for those easy dinners! Thank you for your note on my stories.. those are fun to make (still figuring out video angles) ;) Thank you for entering the giveaway, Daela!

      Reply

  72. Mary says

    November 3, 2017 at 12:08 pm

    This looks heavenly. I would love to try some more sourdough recipes. I have a starter hibernating in the fridge. Hoping I can bring it back to life okay. Thanks for sharing this book with us.

    Reply

  73. De says

    November 3, 2017 at 12:03 pm

    This would be so awesome! My mom’s favorite bread is sourdough, but we don’t know anyone to give us a starter, and aren’t confident we’d be able to keep it alive if we did have one! I’ve tried some cheater sourdough recipes (with like greek yogurt) and they were good, but not quite right. It would be great to have such a good starting point as with this book and starter!

    Reply

  79. Jade DaRu says

    November 3, 2017 at 10:19 am

    I would love to learn to make my own artisan bread and I admit I have been afraid to try on my own. My mother used to make bread when I was a kid and I miss that. Maybe it is time to start a new old tradition.

    Reply

    • Traci says

      November 3, 2017 at 10:57 am

      A new, old tradition…. I think it’s a great idea, Jade. It intimidated me for far too long.. the best way to learn is to get in there and give it a go! Thank you for entering and good luck!

      Reply

    • Traci says

      November 3, 2017 at 10:55 am

      Ohhh once you’ve had sourdough, you just don’t want anything else! Emilie’s book is a fantastic place to start your journey Denny! Good luck!

      Reply

  87. Tom M. says

    November 3, 2017 at 6:18 am

    Wow, that bread looks amazing, and the “leftover” recipes sound so delicious. Your photos make me want to start baking today! Congratulations to Emilie on the new book. Sourdough has long been a favorite of mine but I’m not a bread baker though have always wanted to get started. Great opportunity for me, right?!

    Reply

    • Traci says

      November 3, 2017 at 10:52 am

      Thank you, Tom! The leftover recipes ARE fabulous and make me feel better about having to ‘throw out’ the excess when feeding my starter. I hope you’ll give sourdough a go… it IS a great opportunity and her book is a fantastic place to start!

      Reply

  89. Stephanie J. Schiltz says

    November 3, 2017 at 6:06 am

    I love sourdough! I have made it. It’s on my baking rotation. Would love to win Emilee’s new book.

    Reply

    • Traci says

      November 3, 2017 at 10:50 am

      Hooray Stephanie!! What a journey, right? And there’s so much to explore still in Emilie’s book. Everyday sourdough is SO good, but just wait till you check out her multigrain, artichoke spinach cheese braided loaf, and so much more!

      Reply

  91. Emilie @ The Clever Carrot says

    November 3, 2017 at 5:41 am

    YOU ARE A SOURDOUGH BAKER! What a beautiful, beautiful loaf, Traci. You are 100% absolute proof that sourdough does not have to be complicated. Just look at these photos! That crumb! I truly believe that the process can be accessible to anyone who wants to learn (and eat amazing bread, of course). Thank you so much for sharing this post; I’m glad that you have found the book helpful. I hope your new starter thrives on Whidbey Island! Love + hugs, xx E

    Reply

    • Traci says

      November 3, 2017 at 10:47 am

      Yayaya! I still can’t believe these loaves are coming out of MY kitchen! OMG! That starter (Claire) is thriving and looking as beautiful as ever. Thank you for showing me the way and congratulations to you my dear! This is a new resource in my kitchen and one I’ll always recommend! xo

      Reply

  92. kesha says

    November 3, 2017 at 5:21 am

    I love sourdough bread but have never been able to make it! I would love to have this book to make a perfect sourdough bread. Your bread is beautiful and looks delicious.

    Reply

    • Traci says

      November 3, 2017 at 10:45 am

      Thank you so much Kesha! This book is no fuss. She teaches the basics and moves you on! It has changed my sourdough world and I know it would help you too! Thank you for entering the giveaway!

      Reply

  95. lisa flores says

    November 3, 2017 at 4:27 am

    YESSSS!!! i would LOVE to be able to make sourdough bread successfully….and crackers with leftover starter…..yes please!!!
    the pictures of your loaf are absolutely STUNNING!!! sure wish i had some now with a little butter & salt….to go with my coffee!! (:

    Reply

  96. Angelica says

    November 3, 2017 at 4:25 am

    Congratulation for the book. I would like to start making sourdough bread. So far, I just use active dry yeast, but sourdough is another more exciting world.

    Reply

    • Traci says

      November 3, 2017 at 10:43 am

      You’re so right Angelica… sourdough is completely different than active dry yeast. But if you have that feeling of fully fermented dough, then that’ll help support your efforts in your sourdough journey! It IS so exciting!

      Reply

  97. Amaryah says

    November 3, 2017 at 4:10 am

    Sounds like a wonderful resource! I have made sourdough a few times, and even made the starter myself, but then it died after awhile and I only ever tried one particular recipe anyways. Would love to learn more ways to use it!

    Reply

  98. Liz @ Floating Kitchen says

    November 3, 2017 at 3:42 am

    OMG I would love to win a copy of her book! She is such a gem and her recipes and photos are so beautiful! Sourdough always reminds me of my grandfather who had the same starter for sourdough pancakes for as long as I could remember. It was such a treat to have those pancakes! And he lived to 101, so much have been some goodness in that starter! Lol. Glad you’re feeling confident in sourdough baking! XOXO!

    Reply

    • Traci says

      November 3, 2017 at 10:41 am

      Sourdough pancakes?!!? OMGeee!! I’d love to know his recipe! Sounds like we all need some sourdough pancakes! You’re going to love Emilie’s book, Liz! xo

      Reply

  102. Anu says

    November 2, 2017 at 9:30 pm

    Congrats!
    I was a sourdough baker about ten years ago but due to a long non bread baking period I somehow have lost the touch. I’d love to get back to it..

    Reply

  103. Annette says

    November 2, 2017 at 5:58 pm

    Congratulations! I want to say, “I”m a sourdough baker,” too. :) I have been intimated and afraid to try. Like you I killed a starter, but of a different bread. I’m older and more determined to do it, now.

    Reply

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