You Can Ferment That: Sourdough

This article originally appeared in the May/June 2020 issue of Zymurgy Magazine

By Amahl Turczyn

San Francisco is known for its sourdough bread, but with a good starter, you don’t need to be limited to baking those tart, tangy loaves at home. There are a host of risen breads that take well to the natural yeasts and lactic acid bacteria that make up the starter, but finding the correct blend of microbes and maintaining them can be challenging. For this ferment, I’ll show you how to do both and present some recipes for putting your precious starter to the best use.

This article includes:

• Getting Started
• Care and Feeding
• RECIPE: Sourdough Pancakes/Waffles
• RECIPE: Sourdough Dutch Oven Kettle Bread
• RECIPE: Sourdough Popovers
• RECIPE: Sourdough Pizza Dough