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Emilie’s Everyday Sourdough

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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.

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 sourdough, 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! 

*Thank you all for your comments and entering the giveaway. This giveaway is now closed. Congratulations to Shannon, winner of: 

 A copy of Artisan Sourdough Made Simple + 1 packet of Emilie’s personal dried sourdough starter (Dillon) with activation instructions.  

(Contest open to US residents only, see terms below). 

Tools I use to make sourdough (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
4.96 from 21 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. 

Servings 1 loaf
Author by Emilie Raffa via Vanilla And Bean

Ingredients

  • 1/4 C (50g) Sourdough Starter
  • 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. 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. FINE PRINT for the Giveaway: The giveaway runs now through 12 am, Tuesday, November 7. One winner will be randomly selected and contacted using the email address given upon entering the giveaway. Winner has 24 hours to respond with his/her mailing address to claim his/her prize. If no claim is made, the first winner will be disqualified and a second winner will be randomly selected. Must be 18 years old or older to enter. Open to US residents only (I’m sorry, my lovely readers outside of the US).

Comments

  1. 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

    • 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

  2. 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

    • 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

  4. 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

    • 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

      • 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

  5. 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

    • 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

    • Oh no!! Shauna… take a deep breath and a break, then revisit it. It will come together.. you just gotta keep trying! I know you can do it!

      Reply

  7. 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

    • 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

    • 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

  9. 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

    • 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

    • 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

  12. 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

    • 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

  15. 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

    • 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

    • 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

  17. 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

    • 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

  18. 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

    • Good for you, Charla! It is SO satisfying, especially when you finally make the bread of your dreams! Thank you for entering the giveaway!

      Reply

  19. 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

  20. 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

    • Sometimes all we need is a little encouragement to get us off and running! I hope you’ll give sourdough a go Debbie. It is so rewarding! :D

      Reply

  21. 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

    • 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

  25. 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!

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  27. 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

  28. 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

    • Such good memories… and indeed, baking bread is a way to keep from cabin fever! LOL! I hope you’ll give sourdough bread a go, Annette!

      Reply

  30. 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

  32. 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 Liz@FloatingKitchen, please pass it on!

    Reply

    • 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

  33. 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

    • 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

  34. 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

    • 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

  36. 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

  37. 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

  39. 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

    • 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

  41. 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

    • 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

  42. 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

    • 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

  47. 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

  48. 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!

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  54. 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

    • 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

    • 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!

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  62. 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

    • 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

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

    Reply

    • 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

  66. 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

    • 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

  67. 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

    • 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

  70. 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

  71. 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

    • 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

  72. 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!

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  73. 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!

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    • 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

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  77. 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..

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  78. 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.

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