There are many myths relating to sourdough baking that you have probably heard.  It is enough to make any new baker intimidated, or disillusioned to say the least.  Let us take a look at what some of those common myths are, and what are the actual facts. 

Sourdough Myth # 1:  It is Really Hard to Make Sourdough Bread

Once you have an established sourdough starter it is actually surprisingly simple to make sourdough bread.  Yes, it is a long process from start to finish, but the actual hands on time is at the most 30 minutes, and that is for a more complicated bread.  A standard white or whole wheat artisan loaf is more like 15-20 minutes of actual hands on time.

 

Sourdough Myth # 2:  It is Really Easy to Make Sourdough Bread 

Sourdough baking is a simple process, but a sourdough starter can be temperamental and at times unpredictable.  Remember it is a living thing, so like us what it is fed, its environment will all affect how it develops and behaves, and hence, how it bakes.  So try not to be discouraged if the loaf you baked just went flop.  It will not be the last time this happens, even the best sourdough bakers have been in your shoes.  Do not give up on yourself or your starter.  It may just need some extra feeding to build strength.  Check out the link How to Create a Bubbling Sourdough Starter for some tips.   

Sourdough Myth # 3:  You Have to Feed your Starter Daily

If you are keeping your starter at room temperature, yes, it is ideal to feed it every 12-24 hours. You can also place it covered in the fridge for a shockingly long period of time.  As long as it is placed in the fridge, in a healthy state, it can stay in there longer than you would expect, and be revived with a few routine feeds, once every 12-24 hours. 

What I am about to tell you, I would never suggest, and it honestly makes me cringe to admit, but I left a starter in the back of my fridge for almost a full year.  I know, how horrifying, but you know what?  I poured off all the hooch, scraped off the top layer, took a little scoop from the bottom, fed it equal parts flour and water every 12 hours, and within three days, about six feeds, it was doubling in volume and ready to bake again. 

If you are attempting to revive your sourdough starter, I always recommend storing the remaining starter back in the fridge in the case that the first attempt fails.  Also, since you will be working with maybe 15-30 g of starter, don’t bother for the first 2-3 feeds to pour of the old starter, only begin doing so once you reach about 150-200 g starter.  I like to maintain my starter anywhere from 200-400 g. 

Sourdough Myth # 4:  You Have to Feed Your Starter Weekly if Kept in the Fridge

If you just read myth # 4 than you already know the above statement is far from true.  If you want to be able to take your starter out of the fridge, feed it once, and begin baking, a weekly feeding schedule is probably a good idea.  However, if you have the time to feed your sourdough starter 2-3 times before baking then it can stay in the fridge for a month or more. Lengthier breaks than this are not suggested, but nether do they lead to a guaranteed doom of your sourdough starter either.

Sourdough Myth # 5:  I Need to Fully Understand All Kinds of Baking Terms Like Autolyse, Hydration Ratios, and Protein Content of Flour Before I Can Start Baking Sourdough Bread.

To start baking sourdough all you need is a healthy starter, and some basic ingredients; flour, water and salt.  Find a simple recipe, like: How to Make a Simple No-Knead Sourdough Bread, get a good digital scale, and begin.  As time goes on, and your interest grows, you will come to understand these bread baking terms.  The best way to grow as a sourdough bread baker is practice.  Expect there will be some failures, that is how we learn, baking is an art.

Sourdough Myth # 6:  It Requires Lots of Time and Attention to Make Sourdough Bread. 

Like we discussed above, hands on time for sourdough bread is relatively low.  Remember, your fridge can always buy you 1-24 hours when it comes to sourdough.  The only consequence of a very extended cold proof is an extra tangy loaf of bread.  If you find yourself half way through the bulk ferment, and you need to go to bed, you can always put your dough in the fridge overnight to slow the ferment.  The same rule applies to the final proof; it can be done for a 1-2 hours at room temperature or overnight in the fridge.  I myself, am a fan of the overnight final proof, as cold dough is far easier to score, this makes a big difference if you want to experiment with some pretty patterns. 

Sourdough Myth # 7:  A Sourdough Starter Can Only Be Used to Make Traditional Artisan Loaves.

 A sourdough starter is so incredibly versatile, basically it can rise any recipe you would use store bought yeast for. The only difference to baking with a sourdough starter is it takes a bit more time, and some knowledge of how to adapt the starter to your recipe.  There are considerations like hydration, and the qualities of other ingredients, that will affect how your dough rises.  If your interested in a variety of sourdough recipe ideas, stay tuned and sign up for our Bubbling Starter Newsletter, I have many dessert, sandwich bread, steamed bun, and other recipes to come.  Once you have a sense of ratios and adjustments with regards to sugar content in your baking, the sky is the limit, feel free to let your creativity run wild with your own creations.