Your Sourdough Companion
Let’s Build Your Bread Independence
You’ve got the book. Now let’s bake together.
This is the online companion to From Starter to Artisan: Sourdough for Everyday Life. Here you’ll find my step-by-step videos and resources to help you create your starter, understand what the heck it’s doing, bake your first loaf, troubleshoot along the way and eventually stop overthinking sourdough altogether.
Because sourdough does not have to be complicated.
You don’t need fancy techniques, perfect timing or a degree in bread science.
You need flour, water, a little patience and the confidence to keep going.
New to Sourdough? Start Here.
If sourdough feels complicated, you’re in the right place.
Start at the beginning and work your way through these videos. I’ll show you what you need, how to build your own starter and what to watch for along the way.
No perfection required. We’re learning this one step at a time.
1. Welcome to Sourdough
Start here! Before we get flour all over the kitchen, let’s talk about what we’re going to learn and why sourdough really doesn’t have to be as complicated as people make it.
2. What Is Sourdough?
Starter, discard, active, fermented, wild yeast… what the heck does all of that mean?
Let’s break down the basic sourdough terms so you actually know what we’re talking about before we start.
3. What You Need to Get Started
Good news: you don’t need a kitchen full of special sourdough equipment.
Let’s go over the simple supplies you’ll need to make your first starter.
4. Make Your Sourdough Starter — Day 1
Here we go. Flour + water + a little patience.
I’ll walk you through making your starter from scratch without weighing everything down to the gram or making this harder than it needs to be.
[VIDEO]
5. Sourdough Starter — Day 2
Now we discard, feed and start learning what our starter looks, smells and feels like.
And please don’t pour that flour mixture down your drain. You’ll thank me later.
[VIDEO]
6. Hooch = Hungry
See that weird liquid on your starter?
Don’t panic. Let’s talk about hooch, what your starter is trying to tell you and what to do next.
[VIDEO]
7. What Is Sourdough Discard?
Before you throw that discard away—STOP.
There are a whole lot of delicious things we can make with it. Let’s talk about what discard actually is, how I store it and how I use it.
[VIDEO]
Q: Does my starter need to double before I use it?
No. Your starter does not have to double, but it does need to be established. This means it should be active, bubbly, and at least about two weeks old. Once it reaches that point, you can use it at different stages in your recipes.
Q: Can I use discard in any sourdough recipe?
If your discard is established, then yes, in most cases you can. Keep in mind it may take longer to rise in recipes that require fermentation. If your discard is still new (under two weeks), it is best used in simple discard recipes like pancakes, crackers, or baked goods that use baking soda or baking powder to help create lift and rise.
Q: What is hooch, and what should I do with it?
Hooch is the liquid that can form on top of your starter or discard, typically showing up when your starter needs to be fed. This is normal.
You can either stir it in or pour it off. If it appears in your starter, it is best to pour it off and continue feeding as usual, this is what I typically do.
Q: Will I always have this much discard?
No. Once you begin baking regularly, your discard will be used in recipes instead of building up in the fridge.
Q: Why is my dough spreading out instead of holding shape?
It may be over-proofed or need more structure. Try shaping tighter and reducing rise time slightly.
Q: What if my bread doesn’t turn out right?
Not every loaf will be perfect—and that is okay. If your bread is undercooked, overly proofed, or just doesn’t turn out the way you hoped, you can always turn it into breadcrumbs instead of wasting it.
Q: Why is my crust too hard?
It may have baked too long or at too high of a temperature. Try reducing bake time slightly or covering partway through.
Q: Why is my bread pale instead of golden?
It likely needs more time in the oven. A properly baked loaf should have a deep golden color.
Q: Why didn’t I get a good oven spring?
This can be from under-proofing, over-proofing, or not enough steam in the oven.
Q: Can I mix sourdough and commercial yeast?
You can, but it changes the process and reduces the benefits of sourdough fermentation.
Q: Why does my dough feel different every time?
Flour, humidity, temperature, your mood, and even the season affect your dough. This is normal—learn the feel instead of relying only on measurements.
Q: How long does sourdough bread stay fresh?
Typically 2–3 days at room temperature. Store cut-side down in a bread box or bag to keep it from drying out.
Q: I forgot to add salt to the recipe, now what?
If you catch it early, add the salt during a stretch and fold and gently work it in.
If it’s further along, go ahead and bake it—just know the flavor and structure won’t be the same. Not a waste. Just part of learning. Remember, breadcrumbs are always an option.
Favorite Tools
8×8 Glass pan
9×13 Glass pan
Banneton bowl set
Bench scraper
Bread box
Bread lame
Cast iron pan
Circle cookie and biscuit cutters
Danish dough whisk
Dough blender & cutter
Dough hook (stainless steel)
Dutch oven 3.2 quart with lid
Glass bread pan
Ice cream scooper
Lids for quart jars
Measuring cups & spoons (stainless steel)
Mini muffin liners (unbleached)
Mixing bowl with lids (stainless steel)
Parchment paper (unbleached)
Pizza stone or baking sheets
Rolling pin
Salt (Redmond’s real salt)
Stand mixer
Stone grain mill
Whisk
I’d Love to See Your Bread!
Tag me.
Facebook Group
Email me.
Show me your first loaf.
I genuinely love seeing them.
One More Thing…
If your first loaf isn’t perfect…
Congratulations.
You’re officially making sourdough.
Mine certainly weren’t.
Keep baking.
Keep learning.
Keep showing up.
One loaf at a time.
Laura