Sourdough starter is a natural leaven made from flour and water that ferments over time and replaces commercial yeast.

Sourdough is naturally fermented using wild yeast and bacteria instead of commercial yeast. This slower fermentation gives it better flavor, a chewier texture, and makes it easier for many people to digest compared to conventional bread.

No — traditional sourdough is made with wheat flour and contains gluten. While fermentation may make it easier for some people to digest, it is not safe for those with celiac disease.

Keep sourdough at room temperature in a paper bag or bread box for the first 1–2 days. After that, slice and freeze it to keep it fresh longer. Avoid storing it in the refrigerator, as that can dry it out faster.

For slices, toast until warm and crisp. For a whole loaf, lightly mist the crust with water and heat in the oven at 375°F for 8–10 minutes to bring back a fresh-baked texture.

Sourdough can be frozen for up to 2–3 months without losing quality when wrapped tightly. For best flavor and texture, enjoy it within the first couple of months and toast or reheat as needed.

Yes! Sourdough freezes very well. For best results, slice the loaf first, wrap it tightly, and freeze. You can toast slices straight from frozen or thaw at room temperature. This helps preserve flavor and texture without wasting any bread.

Not at all. It can seem intimidating at first, but once you understand the process, it’s very manageable and fits into real life.

Sourdough is slower than yeast bread, usually taking 1–2 days from start to bake, but most of that time is hands-off.

No. You can make great sourdough with basic kitchen tools. Fancy gear is optional, not required.

Common reasons include inactive starter, cold temperatures, or under-fermentation. These are easy to fix once you know what to look for.

Nope. You control the flavor. Sourdough can be mild, tangy, or anywhere in between depending on fermentation time.

Many people find sourdough easier to digest due to natural fermentation, though individual experiences vary.

If kept at room temperature, usually daily. If stored in the fridge, about once a week is fine.

Yes. Timing can be adjusted with refrigeration, making sourdough flexible for busy schedules.

You learn. Every loaf teaches you something, and even “bad” sourdough usually still tastes great.