Sourdough: Two Weeks In |

Sourdough: Two Weeks In

admin January 30, 2012

Image by matthewfugel

Guess what?  I haven’t ruined my sourdough starter this time!!  In fact, it’s doing pretty well.  See?

Are you curious what worked?

The Lesson I Learned

Yes, stirring in the hooch is definitely the answer.  I still continue to do it to make sure my starter is good.  Now I definitely have “lift” in my starter!  It also smells nicely sour.  I’m happy my starter is working well!

However.  My first baking attempt did not go so well.

Baking Bread?

I decided, how hard could this be?  I mixed together some starter, flour, and sea salt, kneaded it, and let it sit.  This is what it looked like:

And that never changed.  I poked at it about every 12 hours, but it really never looked any different.  I ended up throwing it out.

So, lesson here: use tried and true recipes for initial sourdough experiments.  Then, once I get the hang of it, I can branch out and figure out other projects.  Sigh.

I think, despite my previous failures, I will attempt Katie’s Honey Whole Wheat Bread this upcoming week.  Who wants to bake it along with me?

How’s your sourdough adventure?  Any tips from more experienced bakers?

This is the writings of:



  1. What kind of flour are you using? I’ve only got store bought whole wheat pastry and freshly ground (by a friend) spelt. BUT I’m supposed to be getting a grain mill for my birthday next month!! 🙂


    • Hi Jessica, I’ve been using white whole wheat (hard white wheat) in this. I like it better than red because it’s lighter in texture and taste. You can use a variety of flours, depending on what you like. I hear rye is supposed to be excellent to use with sourdough, but I haven’t tried it.


  2. I guess I’m wondering what exactly you did. Did you follow a recipe? The dough does look a little dry. Keep at it though!


    • No, I’m not smart. 🙂 I threw stuff in a bowl and figured I’d “know” the texture. Except sourdough isn’t like yeasted bread! Next time I’ll try a “real” recipe, lol, at least until I figure it out.


  3. I’ve always heard you’re supposed to start with something a little simpler than bread, like pancakes or crepes, before you go all-out for bread. After all, baby starters take awhile to work up to full strength.

    I tried this carrot cake recipe ( with my baby starter, and it turned out delicious. I’m pretty sure my starter isn’t up to bread-raising strength yet, but perhaps after a few more rounds it will be.


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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