Sourdough: a diary of the first month
From a jar of flour and water to the first crackling crust. An honest account of failures, schedules and what really matters.
I started baking bread to keep my hands busy on screen-free evenings. A month later I had three bricks, one “almost” and one loaf I wasn’t embarrassed to share.
Week 1: the starter
Equal parts flour and water; every day discard half and feed it. Bubbles appeared on day three, a yoghurt-like smell on day five. We gave the starter a name — they say it helps.
Week 2: the first brick
Impatience is the main enemy. The dough didn’t rise because the starter wasn’t strong yet and I was in a hurry. The result: dense, sour, but somehow delicious with butter.
Week 3: a schedule
Sourdough doesn’t like chaos. The schedule that worked for me:
- 8:00 — feed the starter
- 13:00 — mix the dough and rest it for an hour
- 14:00–17:00 — four sets of folds, 45 minutes apart
- 17:00 — shape and refrigerate overnight
- 8:00 next day — bake 20 minutes with the lid on and 25 without at 240 °C
Week 4: the first good loaf
The secret wasn’t in the recipe but in watching: the dough is ready when it has grown by about half and wobbles when you shake the bowl. The clock is only a hint.
Bread taught me what no productivity book ever did: some things cannot be sped up.
