The Fundamentals of Sourdough

Somewhere along the way, we went from making bread that nourished us to creating products that often cause digestive issues, bloating, and food sensitivities. But the good news? That knowledge isn't lost — it's just been pushed aside.

This is your invitation to rediscover one of the oldest, simplest, and most powerful food traditions we have: sourdough.

What Is Sourdough, Really?

Let’s start here: sourdough is not a flavor — it’s a process.

It’s a living fermentation culture made from flour and water that transforms the way we bake. This natural leavening method unlocks nutrients, breaks down gluten, improves digestibility, and makes the end result, from pancakes to brownies, delicious and nourishing.

Why Is Bread Suddenly “Unhealthy”?

Bread has been a human staple since at least 8000 B.C. The Egyptians were fermenting dough thousands of years ago. Bread was even used as a form of currency in ancient times!

So why now do so many people feel bad after eating it?

Mostly because:

• We stopped preparing grains properly
• Commercial bread skips fermentation
• Modern wheat is different, but the real issue is how we treat the flour

What our ancestors knew (and what we’re re-learning) is this:
> Grains need preparation. And sourdough is the traditional way to do it.

The 4 Fundamentals of Real Sourdough

1. It’s a Process, Not a Taste

Despite its name, sourdough doesn't have to taste sour. The "sour" comes from natural acids produced during fermentation — but the flavor can be mild, tangy, or barely noticeable depending on how long you ferment.

Think of sourdough as a living process — one that transforms flour into something your body can recognize as food.

2. It Breaks Down Gluten & Boosts Nutrients

Real sourdough helps pre-digest gluten and starches. It activates enzymes that increase the availability of B vitamins, minerals, and beneficial bacteria. This is why many people who can't tolerate regular bread can enjoy properly fermented sourdough.

I’ve had customers who felt awful eating store-bought bread but feel totally fine with my homemade sourdough. That’s not magic — it’s just real food, made the right way.

3. It’s Naturally Leavened (No Packaged Yeast Needed)

Sourdough rises beautifully without any commercial yeast. The wild yeasts and bacteria in the starter create bubbles that lift your dough naturally. It’s how bread was made for millennia before store-bought yeast even existed.

4. You Can Make It from Scratch — With Just Flour and Water

Seriously. Flour + water + time = a living, bubbly starter.
Once you’ve got it going, you just keep it fed — and you’ve got a sustainable, self-perpetuating leavening system that can be used to make everything from pancakes and muffins to crackers, pizza dough, brownies, and beyond.

Interested in creating your own sourdough starter? Sign up for my eight-day sourdough challenge where I lead you through the process! 

Getting Comfortable with Your Starter

Your sourdough starter is like a little pet — or a friendly, invisible fish tank. You feed it (with flour and water), and it rewards you with growth, bubbles, and magic.

• If you’re baking every day, keep it on the counter.
• Taking a break? Pop it in the fridge. It’ll wait patiently.
• Want to bring it back to life? Feed it a couple of times and it’s good to go!

Once it’s jiggly and bubbly, it’s ready to transform your baking.

A Pancake Primer: How to Use Sourdough in Real Life

Let’s take pancakes as an example! 

Once you’ve got your starter bubbling, here’s how easy it is:

My Go-To Sourdough Pancake Method:

1. Heat your griddle.
2. In a bowl, mix:
   
   • 2 cups active sourdough starter
   • 1 egg
   • A pinch of salt
   • A dash of baking soda
   • A little sugar (if you like)
3. Stir. You can add extra flour if needed — but often, the starter is enough.
   
4. Add coconut oil or butter to the griddle and pour out your pancakes.
   
5. Cook until golden and fluffy.
   

The more active your starter, the more spongy and satisfying the pancakes. And no brick-in-your-stomach feeling afterward.

Sourdough Is an Art — and Anyone Can Learn It

Sourdough isn’t rigid. It’s not about perfection. It’s an artisanal process that allows for creativity, intuition, and flexibility.

Yes, you can be a “measurer” in the kitchen. But sourdough also rewards those who bake by feel, who get to know their starter, and who enjoy experimenting. It’s a craft, one you might have learned from your grandmother. And it’s one you can teach your own children, too! 

Bakers were once the artisans of the village, respected for this skill alone. You can be one of them, right from your own kitchen.

Ready to Dive In? Join My Sourdough Challenge

In this eight-day series, you can learn how to simply create, maintain, and use sourdough starter at home. Plus, you’ll get my recipe for Sourdough English Muffins!

Join my Sourdough Challenge.

Want to Learn in Person? Come Visit My Kitchen!

Come to a sourdough workshop at my resort in the beautiful Adirondack Mountains by staying with us.

I’m the Executive Chef there, and I’d love to teach you how to incorporate Old World preparation methods into a New Age kitchen.

Bring a group. Unplug. Learn the real fundamentals of sourdough — hands-on.

Sourdough is not a fad. It’s an ancient technique that was invaluable to our ancestors — and it’s time we brought it back.

Ready to begin? Feed your starter... and start transforming your flour into food your body truly understands!