Simply put, sourdough bread is slow-fermented bread that requires no commercial yeast in order to rise. Instead, it uses a sourdough ‘starter’ – a mixture of fermented flour and water that contains wild yeast and good bacteria – to rise. While sourdough bread is made from a live fermented culture, or a sourdough starter, it also includes three main ingredients: flour, water and salt.

Once you’ve successfully created your own sourdough start you need to feed it once or twice more before using it in your sourdough recipe. A typical sourdough starter feed is a 1:1 flour:water ratio (i.e. 100 grams of flour and 100 grams of filtered water) every time you feed.

To store this starter at room temperature, you’ll need to stir the starter thoroughly, mix until smooth and then return it to its jar and cover. You’ll need to feed the starter twice a day; every 12 hours. You could push this out to once every 24 hours if it’s a cold room (although it will stay strongest if you feed every 12 hours).

When you’re ready to bake, remove the sourdough starter to bake with once it's doubled in volume and bubbly, then feed the remaining starter. At this point you can revert to your usual 12-hour feeding schedule.

For more information about how to feed your starter, check out our Sourdough Starter Recipe.

As a sourdough starter generally consists of half flour and half water, you can use your excess start in any recipe that includes flour and water - which is quite a few when you think about it. Many people use their sourdough discard in the following recipes, including pancakes, waffles, cookies, muffins, crackers, pretzels and even batter for fried chicken. So, if you’re like me and don’t like to waste a thing when it comes to baking, then you can rest easy knowing that you can lend your sourdough discard to a range of delicious recipes.

If you’re wondering how to keep sourdough fresh, then you should ideally store your freshly-baked sourdough loaf in a cotton bread bag, or even a tea towel, so that the bread can breathe. Store your sourdough bread in a cool place so it can maintain its moisture, but it’s never recommended to store your bread in the fridge, as it stales quicker.

There is a lot of discussion around whether sourdough bread is healthy and the simple answer is yes. Sourdough is a more natural alternative to normal bread, as it doesn’t contain any additives such as milk, oils or sweeteners. The naturally occurring acids and long fermentation make sourdough bread more digestible and easier for the body to absorb and it’s said to have a better effect on the blood sugar and insulin levels than regular supermarket bread.