New to homemade sourdough bread or simply improving your craft? Everyday Sourdough from Emilie Raffa’s book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your sourdough skills. DIY a Sourdough Bread Starter to create a beautiful wild yeast sourdough loaf!
DISCLOSURE: I received a copy of Emilie’s new book and am thrilled to be able to share her fabulous book in this space (with permission). All opinions are my own.
Table of Contents
A Sourdough Journey
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.
RELATED: Make an Easy Homemade Sourdough Starter!
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.
Sourdough Success!
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 a cauliflower bolognese recipe from 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!
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!
An Essential Resource
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.
Looking for a fabulous Multigrain Sourdough Bread recipe to challenge your bread baking prowess? Check out my Seeded Multigrain Sourdough Bread or my Maple Oat Sourdough Sandwich Bread recipe.
My Sourdough Toolkit (affiliate links):
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- 7 Quart Dutch Oven
- 10″ Cast Iron Skillet with Deep Dish Skillet for a lid
- Bench Scraper
- Parchment Paper
- Food Thermometer
- Lame – for scoring the dough
- Banneton(s)
- Digital Scale
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More Sourdough Recipes to Love
- Sourdough Pita Bread
- Sourdough Discard Chocolate Chip Cookies
- Soft Sourdough Dinner Rolls
- Sourdough Pizza
- Sourdough Hamburger Buns
- Fluffy Sourdough Banana Muffins – discard recipe
- Sourdough Oat Pancakes – discard recipe
- Easy Sourdough Biscuits Recipe – discard recipe
- Strawberry Shortcake with Sourdough Biscuits – discard recipe
Emilie’s Everyday Sourdough Recipe
Ingredients
- 1/4 cup (50g) Sourdough Starter previously fed, active and bubbly
- 1 1/3 cup + 2 tablespoons (350g) Warm Water about 80f (26c)
- 4 cups (500g) Bread Flour
- 1 1/2 teaspoons Fine Sea Salt
Instructions
- 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.
- 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!).
- 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.
- 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. **UPDATE (5.20)** Place a sheet pan on an oven rack directly under the oven rack you'll be baking the bread on. This protects the baking vessel from the intense heat of the oven and helps prevent a too-dark or burnt bottom. (See notes for more information).
- 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.
- 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. (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 (My sourdough is generally storing for between 3-4 days.)
Trisha
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!
Traci
Hehe! Sounds like you had a little fun baking! :D So happy you’re enjoying the recipe Trisha!
Donna Keen
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.
Traci
Oooh, I’m encouraged! I’ll have to look for sprouted wheat… thank you for your tip, Donna!
Donna Keen
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. :)
Traci
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!
Sam
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!
Traci
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!
Jocelyn
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.
Traci
So happy to hear Jocelyn! Thank you for coming back and leaving a note. Here’s to good bread!
Cindy
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?
Traci
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!
Judy Vallas
I believe different Dutch ovens have different qualities, so you might want to check manufacturer’s specs. My Emile Henry potato/bread pot is perfectly safe being preheated, & I always do. Pyrex, though, is, I think, one that can crack if it’s preheated without anything in it.
Traci
Hi Judy! Thank you for your tip!
Olga
Traci, what a gorgeous idea! Definitely need to try these!
Traci
Hi Olga! Thank you so much. I hope you enjoy the bread.
Ramdev Wudali
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
Brandon
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.
Sheila
Whole wheat needs more liquid than white does.
Traci
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!
Rachael Siebenaler
I am on my second loaf now, so easy, and so delcious!
Thanks for posting this!
Traci
You got it Rachael! Bravo YOU!
Melissa
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.
Traci
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!
Sarah
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!
Traci
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!
Shepard
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
Traci
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!
Kelly
i used to get burnt bottoms as well. i started putting a tin pan like you would make lasagna in under my dutch oven. Sit the dutch oven right on the tin pan. This allows more air flow under the dutch oven and it also takes the direct heat off the bottom of the dutch oven
Traci
Hi Kelly! Thank you for sharing your tip! I’ll give it a go! 🙌🏻
Sarah Jane
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!
Traci
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!
Samantha
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!
Traci
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!
Samantha
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!
Traci
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.
Melissa
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
Traci
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!
Sharon
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
gudrun de maeyer
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 :-)
Traci
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!
John
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.
Traci
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
Ariel
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!
Traci
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!
Sharon
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
Traci
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!
Sharon
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
Brandy
I have used a ceramic baking dish and it works great too!
Traci
Hi Brandy! Thank you for your note and tip!
Tyler
Hi! Sort of off topic but didn’t you have a special posted a while back with MockMill?
Thanks
Tyler
Traci
Hi Tyler… that wasn’t me.
Tyler
Darn. Sorry! Will post update if bread soon anyway. Can’t wait to try 😊
Heather Easton
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?
Traci
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!
Brandy
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.
rob
Try using rice flour in your brotform or banneton.
Traci
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
Tiffany
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. :)
Traci
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!
Sheila
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!
Eva
Thank You, I just ordered a copy of this book!
Traci
You’re going to love it, Eva!
Cori
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!
Traci
Hooray, Hooray Cori! Way to go you! Indeed, a humbling and fulfilling experience. Thank you for your note :D
Thandeka
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.
Traci
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!
Melina
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!
Traci
Hey Melina! There’s a link above under the heading: Tools I use to make sourdough (these are affiliate links). I hope this helps.
John
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
Traci
Hi John! You know, I’ve tried (have read this too) preheating the DO then baking and the results are the same as not preheating. Emilie also advises preheating isn’t necessary.
John
Thank you!
Shauna | Linden & Lavender
I haven’t tried it in over a year since I had an epic fail! Plus, the starter smelled so terrible (I was also pregnant at the time so I think that had something to do with it). Inspired to try again :)
Traci
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!
Amisha
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!
Traci
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
annie@ciaochowbambina
I followed your story on Insta as this beauty was coming together and enjoyed every second of it! This is a work of art. Nothing else to say. Except that I want to try! Maybe a baby loaf! ;) xo
Traci
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!!
Cheyanne @ No Spoon Necessary
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
Traci
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
Sarah @ Making Thyme for Health
I am so thrilled that you were finally able to accomplish the sourdough of your dreams! It looks absolutely perfect in every way. I aspire to be as good of a baker as you are one day. :)
Traci
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!
Caroline
Seriously, the most gorgeous loaf of bread ever! So in love with this, my sourdough baker friend! I may hop in the kitchen right now and get started!
Traci
Hiiii Caroline! I hope you’ll give it a go! Emilie’s method is seriously so easy! xo
Sabell
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!
Traci
Hooray for sourdough, Sabell! I LOL at “living in a Dutch oven paradise.” I can completely relate! LOL! Thank you for entering the giveaway!
Victoria Gillet
I would love to improve my baking abilities! They are quite rudimentary at the moment!!
Traci
Hi Victoria! Then this book is for you! Thank you for entering the giveaway!
Cristina
I would like to delve into cooking again. Being single I really don’t cook much at all.
Traci
Thank you for your note, Cristina. Cooking for one can be a challenge. When I was doing it, I found the freezer to be the biggest help!
Emma
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!
Traci
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!!
Jess @choosingchia
I’ve been on a sourdough kick lately but I’ve never tried making it myself! Love how you laid out the steps Traci looks pretty easy!
Traci
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
Gayle Hall
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!!
Traci
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!!
Charla
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!!
Traci
Good for you, Charla! It is SO satisfying, especially when you finally make the bread of your dreams! Thank you for entering the giveaway!
Lynn Ucci
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.
Traci
Mmmmm sourdough pancakes… mmm! Having tried before, you know what to look for. Emilie’s book will take you a step further Lynn!
Debbie logue
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!
Traci
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
kelli winter
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!
Traci
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!
Laura | Tutti Dolci
I love homemade sourdough and this is such a beauty!
Traci
Thank you Laura!
Natasha @ Salt & Lavender
I’m not in the US, so I can’t enter, but I wanted to say that your photos in this post are simply gorgeous, and her book is definitely piquing my curiosity. I’d love to be able to make sourdough at home.
Traci
Thank you so much Natasha! For anyone that loves to bake, this takes bread making to the next level. I think you’d appreciate her book!
Cassandra
Would love to learn something new in baking!
Traci
Hooray! Good luck, Cassandra!
Jeffrey
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!
Traci
It’s the best, Jeffrey! No better time to start… Thank you for entering the giveaway!
Jo Cooke
Still learning, love to win! Practice makes perfect and I found many willing taste testers 😊
Traci
LOL – those willing testers… they love you too! Good luck, Jo!
Sue Hegle
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!
Traci
I get it… It’s TIME Sue! Time to give it a go again! You can do it with the help of Emilie!
Annette Cadosi Wilson
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!
Traci
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!