Sourdough bread has a thick, chewy crust and soft, airy interior. It is comforting, savory and oh, so easy to make using only flour, salt, and water. Use this excellent resource to learn how to make your own starter, maintain it, and turn it into a loaf.

Let’s Get You Started! Are you looking to bake at home? Here are a couple recipes from our members you can try in your kitchen.

Perfectly Crusty Sourdough for Beginners

Pear, Prosciutto, and Gorgonzola No-Knead Pizza

Platinum Instant Sourdough Doughnuts

Super Fast Sourdough Brioche

You’ve Got Flour! Baking STEAM, Sourdough Baking

Are you wanting to bake with kids, or perhaps your students? Here’s a new lesson plan from the Home Baking Association called You’ve Got Flour! Baking STEAM, Sourdough Baking

Want to learn more?

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a more sour taste and better inherent keeping qualities than breads made with baker’s yeast, due to the lactic acid produced by the lactobacilli

In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: “The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the fertile crescent several thousand years earlier. Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker’s yeast as a leavening agent dates back less than 150 years.”