Field note No. 001 · Sourdough
Some sourdough belongs beside soup. Some belongs around a turkey sandwich. The difference is not authenticity—it is intention.
01 · The distinction
A rustic loaf celebrates crust, chew, and the irregular character created by fermentation. A sandwich sourdough is designed for softer slices and everyday usefulness. Both begin with a living starter; they simply have different jobs.
02 · The process
Sourdough is leavened through fermentation rather than a rushed rise. Temperature, hydration, starter strength, and time all shape the loaf. The baker is not merely following a clock—she is reading the dough.
03 · The flavors
Roasted onion brings savory depth. Rosemary and dill lean toward the dinner table. Apple cinnamon, double chocolate, and blueberry lemon turn the same craft toward breakfast and gifting.
From our kitchen to yours · Home edition
One straightforward loaf made with nothing more than active starter, water, flour, and salt. A patient first sourdough for the home kitchen.
What you’ll need
The method
Stir the starter into the water. Add the flour and salt, then mix until no dry flour remains. Cover and rest for 30 minutes.
Over the next 2 hours, complete 3 sets of stretch-and-folds about 30–40 minutes apart. Keep the dough covered between sets.
Leave the dough covered at room temperature until it looks airy, has risen roughly 50–75%, and jiggles when the bowl moves. This commonly takes 4–8 hours, depending on temperature and starter strength.
Shape gently into a round. Place seam-side up in a well-floured towel-lined bowl, cover, and refrigerate 8–14 hours.
Heat a covered Dutch oven at 475°F. Turn out and score the cold dough. Bake covered at 450°F for 25 minutes, then uncovered for 15–20 minutes until deeply golden. Cool fully before slicing.
A dependable home recipe from The Bread Barn Field Guide—not our bakery production formula.
Want the pleasure without the flour on the counter?
Let The Bread Barn bakeFrom field note to market table