{"id":5716,"date":"2023-07-17T23:08:17","date_gmt":"2023-07-17T16:08:17","guid":{"rendered":"https:\/\/loudhdtv.com\/?p=5716"},"modified":"2023-07-17T23:08:17","modified_gmt":"2023-07-17T16:08:17","slug":"homemade-sourdough-bread-mistakes-to-avoid","status":"publish","type":"post","link":"https:\/\/loudhdtv.com\/?p=5716","title":{"rendered":"Homemade Sourdough Bread Mistakes To Avoid"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<\/p>\n<div>\n<div class=\"drop-cap text-big text-gray\"> <span class=\"drop-cap__first text-dropcap \">P<\/span>atience <em>is<\/em> a virtue\u2026that I certainly don\u2019t have. Hence why it shouldn\u2019t be the least bit surprising to hear that I\u2019ve waited 30 years to <a href=\"https:\/\/www.wellandgood.com\/how-to-make-sourdough-starter\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/how-to-make-sourdough-starter\/\">make sourdough starter from scratch<\/a>. And for those of you that have chosen a similar path as me, I\u2019ll clue you in on a (big) little secret: Making sourdough from start(er) to finish is a labor of love that takes several days\u2014or weeks, in my case\u2014of constant care and attention.<\/div>\n<p>For me, <a href=\"https:\/\/www.wellandgood.com\/longevity-benefits-of-sourdough\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/longevity-benefits-of-sourdough\/\">making sourdough<\/a> starter for the first time gave the term a \u201cfood baby\u201d new meaning. Keeping mine happy and healthy was a full-time job (<em>ironic<\/em>, <em>I know<\/em>) for the last month and a half: it needed to be fed, groomed, loved. My starter was also <em>very<\/em> fussy when it came to changes to its environment\u2014or my own routine. That said, as the expression goes, good things don\u2019t (always) come easy. After several weeks of nurturing my sourdough starter to life, I can proudly say that I\u2019ve successfully completed the task, and the reward has been bakery-worthy loaves of bread baked fresh from my kitchen.<\/p>\n<p>Ahead, I delve into the most frustrating sourdough bread mistakes I made (so you won\u2019t make them) and some of the best tips that helped me finally achieve a <a href=\"https:\/\/www.wellandgood.com\/sourdough-bread-benefits\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/sourdough-bread-benefits\/\">healthy and happy starter<\/a>. And yes: While it was quite the journey, I wouldn\u2019t want it any other way.<\/p>\n<h2><strong>Why I chose to embark on this sourdough bread journey<\/strong><\/h2>\n<p>Who doesn\u2019t love a toasty slice sourdough bread slathered with warm butter? Plain and simple, it&#8217;s a near-perfect food group. And butter aside, sourdough&#8217;s packed with gut-healthy properties that <a href=\"https:\/\/www.wellandgood.com\/longevity-benefits-of-sourdough\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/longevity-benefits-of-sourdough\/\">nutrition experts<\/a> and <a href=\"https:\/\/www.wellandgood.com\/sourdough-gut-health\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/sourdough-gut-health\/\">gastroenterologists<\/a> can\u2019t get enough of thanks to its natural probiotics. That said, there\u2019s no doubt picking up a loaf of this specialty bread from the local bakery is far easier than making it at home. So, why on earth would I choose to do so?<\/p>\n<div class=\"related-content \" style=\"\" data-module-init=\"related-content\" data-module-immediate=\"\" v-cloak=\"\">\n<div class=\"related-content__wrapper \" v-cloak=\"\" :class=\"{'is-loaded':isLoaded}\">\n<p> <span class=\"inline pr-6 text-seafoam-dark\">Related Stories<\/span> <\/p>\n<p> <related-content class=\"related-content__links\" parent-article-permalink=\"https:\/\/www.wellandgood.com\/sourdough-bread-mistakes\/\" current-title=\"A Daunt-Free Guide To Baking Sourdough Bread for the First Time, From Well+Good\u2019s Own Food Writer and Chef\" current-image=\"sourdough-bread-on-table-425x285.jpg\" v-on:parsely-posts-loaded=\"onPostsLoaded\" start-date=\"2023-01-17\" tag=\"div\" inline-template=\"\" url=\"https:\/\/www.wellandgood.com\/sourdough-bread-mistakes\/\" secret=\"w5ztterVB03LGZJLfXS0hf3EvQBuFFIWew9hmVQxthU\" apikey=\"wellandgood.com\" limit=\"3\"> <\/p>\n<div>\n<div class=\"related-content__card mb-[10px] sm:mb-[20px]\" :class=\"{'related-content__card--full':posts.length === 1}\" v-for=\"(post, key) in posts\"> <a v-on:click.prevent=\"trackLinkGA($event, key)\" :href=\"https:\/\/www.wellandgood.com\/sourdough-bread-mistakes\/post.url\" data-url-source=\"related-content\" class=\"related-content__link\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"\"> <\/p>\n<div class=\"related-content__card--image bg-tan\" :style=\"{ backgroundImage: 'url(' + post.image_url + ')' }\"> <img decoding=\"async\" :src=\"https:\/\/www.wellandgood.com\/sourdough-bread-mistakes\/post.image_url\" :alt=\"post.title\" class=\" js-inline-lazy-load\" src=\"\"\/> <\/div>\n<p> <\/a>  <\/div>\n<\/p><\/div>\n<p> <\/related-content> <\/div>\n<\/p><\/div>\n<p>Well, for starters (pun intended), I knew it would be gratifying to see the final product come to life&#8230;and who doesn\u2019t love a little bragging rights? <em>Yeah, I made that sourdough loaf from scratch. <\/em>But the best part of all is that sourdough starter can make so much more than just a loaf of delicious, dreamy, crusty, and steamy bread. Think: Sourdough pizza, pancakes, muffins\u2014the list goes on\u2014on tap with just a few hour&#8217;s notice.<\/p>\n<p>That said, this isn\u2019t my first sourdough rodeo. During culinary school, we were tasked with making sourdough bread\u2014but I (with my instructor&#8217;s permission) &#8220;cheated&#8221; on the assignment. The head pastry chef of the school graciously shared their already-prepped and thriving sourdough starter with the students in the interest of saving time. As such, I felt it would be fitting to come full circle and reach out to my alma mater for a little helping hand as I embarked on making sourdough *truly* from scratch for the very first time.<\/p>\n<p>This is why I called up <a href=\"https:\/\/www.ice.edu\/about\/faculty-profiles\/jurgen-david\" target=\"_blank\" rel=\"noopener\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.ice.edu\/about\/faculty-profiles\/jurgen-david\">J\u00fcrgen David<\/a>, the director of pastry research and development at the <a href=\"https:\/\/www.ice.edu\/continuing-education\/artisan-bread-baking\" target=\"_blank\" rel=\"noopener\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.ice.edu\/continuing-education\/artisan-bread-baking\">Institute of Culinary Education<\/a>, to help me master the skill once and for all. Of course, he was ready with some wise words and plenty of sourdough wisdom.<\/p>\n<p><figure id=\"attachment_1088743\" aria-describedby=\"caption-attachment-1088743\" style=\"width: 525px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1088743  js-inline-lazy-load\" alt=\"sourdough bread designed\" width=\"525\" height=\"788\" src=\"https:\/\/www.wellandgood.com\/wp-content\/uploads\/2023\/07\/sourdough-bread-designed_falsexfalse_true_70.webp\"\/><figcaption id=\"caption-attachment-1088743\" class=\"wp-caption-text\">Photo: Maki Yazawa<\/figcaption><\/figure>\n<\/p>\n<h2><strong>The nitty gritty details of making sourdough starter from scratch<\/strong><\/h2>\n<p>Before jumping right in, keep in mind that setting yourself up for success ahead of time is vital. By this, I mean gathering the right tools and ingredients. I\u2019ll break it down and share my favorite products I used throughout the process.<\/p>\n<p><strong>Tools:<\/strong> Kitchen scale (that measures in grams, <a href=\"https:\/\/clicks.trx-hub.com\/xid\/leafgroup_ca5e0_wellgood?q=https%3A%2F%2Fwww.amazon.com%2FGreater-Goods-Gray-Food-Scale%2Fdp%2FB01JTDG084%3Ftag%3Dwgtrx10818-20%26asc_refurl%3Dhttps%253A%252F%252Fwww.wellandgood.com%252Fsourdough-bread-mistakes%252F%26asc_source%3Ddirect%26asc_campaign%3Dno-campaign&amp;p=https%3A%2F%2Fwww.wellandgood.com%2Fsourdough-bread-mistakes%2F&amp;event_type=click\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.amazon.com\/Greater-Goods-Gray-Food-Scale\/dp\/B01JTDG084\">like this one from Amazon<\/a> that\u2019s currently on sale for under $10) and sourdough starter jar kit (<a href=\"https:\/\/clicks.trx-hub.com\/xid\/leafgroup_ca5e0_wellgood?q=https%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2FB0BPC5PN85%3Ftag%3Dwgtrx10818-20%26asc_refurl%3Dhttps%253A%252F%252Fwww.wellandgood.com%252Fsourdough-bread-mistakes%252F%26asc_source%3Ddirect%26asc_campaign%3Dno-campaign&amp;p=https%3A%2F%2Fwww.wellandgood.com%2Fsourdough-bread-mistakes%2F&amp;event_type=click\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.amazon.com\/gp\/product\/B0BPC5PN85\">this one comes with everything you need<\/a>, including a jar, lids, band, and scraper). *A few non-essential extras: <a href=\"https:\/\/clicks.trx-hub.com\/xid\/leafgroup_ca5e0_wellgood?q=https%3A%2F%2Fwww.amazon.com%2Fdp%2FB07TGKTMLZ%2F%3Ftag%3Dwgtrx10818-20%26asc_refurl%3Dhttps%253A%252F%252Fwww.wellandgood.com%252Fsourdough-bread-mistakes%252F%26asc_source%3Ddirect%26asc_campaign%3Dno-campaign&amp;p=https%3A%2F%2Fwww.wellandgood.com%2Fsourdough-bread-mistakes%2F&amp;event_type=click\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.amazon.com\/dp\/B07TGKTMLZ\/\">Blue painter&#8217;s tape<\/a> (IYKYK) and a <a href=\"https:\/\/clicks.trx-hub.com\/xid\/leafgroup_ca5e0_wellgood?q=https%3A%2F%2Fwww.amazon.com%2FSharpie-1884739-Permanent-Markers-Point%2Fdp%2FB00G4CJ8GK%3Ftag%3Dwgtrx10818-20%26asc_refurl%3Dhttps%253A%252F%252Fwww.wellandgood.com%252Fsourdough-bread-mistakes%252F%26asc_source%3Ddirect%26asc_campaign%3Dno-campaign&amp;p=https%3A%2F%2Fwww.wellandgood.com%2Fsourdough-bread-mistakes%2F&amp;event_type=click\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.amazon.com\/Sharpie-1884739-Permanent-Markers-Point\/dp\/B00G4CJ8GK\">permanent marker<\/a> (to label the container).<\/p>\n<p><strong>Ingredients:<\/strong> Unbleached bread flour (I prefer <a href=\"https:\/\/clicks.trx-hub.com\/xid\/leafgroup_ca5e0_wellgood?q=https%3A%2F%2Fwww.amazon.com%2FBobs-Red-Mill-Artisan-5-pound%2Fdp%2FB00V90XFLG%2F%3Ftag%3Dwgtrx10818-20%26asc_refurl%3Dhttps%253A%252F%252Fwww.wellandgood.com%252Fsourdough-bread-mistakes%252F%26asc_source%3Ddirect%26asc_campaign%3Dno-campaign&amp;p=https%3A%2F%2Fwww.wellandgood.com%2Fsourdough-bread-mistakes%2F&amp;event_type=click\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.amazon.com\/Bobs-Red-Mill-Artisan-5-pound\/dp\/B00V90XFLG\/\">Bob&#8217;s Red Mill Artisan Bread Flour<\/a>), filtered water (it\u2019s imperative that it\u2019s filtered), a few organic grapes, and a drizzle of honey. Plus, a whole lot of patience.<\/p>\n<p><figure id=\"attachment_1088751\" aria-describedby=\"caption-attachment-1088751\" style=\"width: 479px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1088751  js-inline-lazy-load\" alt=\"sourdough bread mistakes water\" width=\"479\" height=\"719\" src=\"https:\/\/www.wellandgood.com\/wp-content\/uploads\/2023\/07\/sourdough-bread-mistakes-water_falsexfalse_true_70.webp\"\/><figcaption id=\"caption-attachment-1088751\" class=\"wp-caption-text\">Photo: Maki Yazawa<\/figcaption><\/figure>\n<\/p>\n<h3>Sourdough starter instructions, per David\u2019s guidance:<\/h3>\n<ol>\n<li>Start with 65 grams of cool water and 65 grams of bread flour, a few organic grapes, and a drop of honey. Stir everything together in a clear quart container, close the lid, mark (with a dry-erase marker or rubber band) the highest point of the starter to help monitor day-to-day growth, and let it sit at room temperature until the mixture looks bubbly. This will take several days and vary depending on the temperature of the room. (The warmer, the faster. The colder, the slower.)<\/li>\n<li>On the third or fourth day, feed the starter 65 grams of flour and 65 grams of water. If it\u2019s very bubbly at this point, remove the grapes. (Note: The grapes don\u2019t add flavor; the mold on the outside helps the starter ferment. So, ensure you don\u2019t wash them before adding them.) Generally, the grapes have already served their purpose after day three, so you can remove them around then.<\/li>\n<li>Next, keep the starter at room temperature and continue feeding it daily to build it. But, before feeding it, it\u2019s important always to discard half\u2014this is called your <a href=\"https:\/\/www.wellandgood.com\/sourdough-discard-recipes\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/sourdough-discard-recipes\/\">sourdough discard, which can be used to make other recipes<\/a>\u2014while reserving the remainder. Essentially, you\u2019ll want to maintain a 1:1:1 ratio of starter, fresh flour, and water until the sourdough starter is active.<\/li>\n<\/ol>\n<h2><strong>How can you tell your sourdough starter is active?<\/strong><\/h2>\n<p>According to David, smell is one of the most important indicators that your sourdough starter is ready. \u201cThe starter will have a strong, acidic, sour smell, like very intense yeast. This is due to the fermentation at work here,\u201d he says. \u201cAs the starter evolves, the odors will become more pronounced. As long as you feed the starter daily, the appearance will not change much, but it will be more bubbly. However, if you reduce the frequency of feedings, the starter can develop a strong smell of vinegar or acetone and may have liquid on the surface.&#8221;<\/p>\n<p>That said, the baking expert says it shouldn\u2019t be too much cause for concern. To mitigate the stench, David suggests simply restoring the balance. \u201cThe liquid is harmless and can be stirred into the starter for a more acidic flavor or discarded. To restore the balance of the starter, feed it on a regular basis again,\u201d he says. This will help the starter regain its pleasant, slightly acidic sourdough smell.<\/p>\n<p>In addition to smell, appearance can help indicate the readiness of the starter. The bubblier it is, the more active the fermentation has become. Ultimately, according to David, the starter is ready when it doubles in size within an hour or two of feeding and has a pleasant yeast and sour smell. You can also conduct the sourdough float test using a small portion of the starter to see if it\u2019s good to go. \u201cAn active starter will float in water because of its carbon dioxide content,\u201d David says. On the other hand, if it sinks, it likely needs a few more feedings and days to ferment.<\/p>\n<p>Lastly, it\u2019s important to point out that getting your starter to baking readiness can require a bit of patience. Meaning that it\u2019s certainly not an overnight project. \u201cIt can be ready in as soon as a week, or it can take three weeks. It all depends on the environment and ingredients,\u201d David says. The good news? An active starter will last a lifetime if maintained properly.<\/p>\n<p><em>Let&#8217;s do this, buddy<\/em>.<\/p>\n<p><figure id=\"attachment_1088747\" aria-describedby=\"caption-attachment-1088747\" style=\"width: 556px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-1088747 js-inline-lazy-load\" alt=\"sourdough bread mistakes mixing\" width=\"556\" height=\"835\" src=\"https:\/\/www.wellandgood.com\/wp-content\/uploads\/2023\/07\/sourdough-bread-mistakes-mixing_falsexfalse_true_70.webp\"\/><figcaption id=\"caption-attachment-1088747\" class=\"wp-caption-text\">Photo: Maki Yazawa<\/figcaption><\/figure>\n<\/p>\n<h2><strong>A few frustrating (and lethal) sourdough bread mistakes I made that you should avoid<\/strong><\/h2>\n<p>As I mentioned, let me spare you some of the headaches I encountered as I made my sourdough starter for the first time. First and foremost, always, always, always use filtered water. This eliminates the risk of exposing your starter to any harsh contaminants, like chlorine, that can kill it. Next, please ensure\u2014I\u2019m begging you\u2014that the flour you use is unbleached. Highly-processed flour can result in a weak starter or, worse, lead to its demise.<\/p>\n<p>In fact, I suspect this happened to me about a week into making my first batch of starter when I realized I had purchased the wrong type of flour (a bleached one), and suddenly my starter had zero bubbly activity and smelled like rancid sweaty socks. After several (failed) attempts to balance it out, I ultimately decided to start over. And for those doubting me, round two was, in fact, a success.<\/p>\n<blockquote>\n<p>Always, always, always use filtered water. This eliminates the risk of exposing your starter to any harsh contaminants, like chlorine, that can kill it. Next, please ensure\u2014I\u2019m begging you\u2014that the flour you use is unbleached.<\/p>\n<\/blockquote>\n<p>Next, if your starter is taking more than a few weeks to grow and become active, you may have to make some adjustments in your proportions. If you suspect that your starter needs to be fed more to help achieve bubbly goodness and it\u2019s looking too watery and loose, switch to a 1:2:2 ratio of sourdough starter to flour to water for just a few feedings. For example, for every 25 grams of sourdough, feed it 50 grams of flour and 50 grams of water. I switched over to this ratio for two feedings after day 11, which did the trick. By day 13, we had a bubbly, thick starter that passed the float test with flying colors. (Or, others suggest upping the feeding schedule to twice a day using a 1:1:1 ratio\u2014the choice is yours.)<\/p>\n<p>Lastly, it\u2019s critical to ensure you\u2019re feeding your starter on a regular basis and schedule. For example, every day at noon. \u201cStarters are most active after six hours of feeding, so keep that in mind when preparing recipes,\u201d David says. This is important to keep in mind as you won\u2019t want to feed the starter and use it right away as it will be weakened and diluted in strength.<\/p>\n<h2><strong>How to maintain a sourdough starter once it\u2019s active<\/strong><\/h2>\n<p>So, yeah: Feeding a sourdough starter\u2014albeit an easy task\u2014can quickly become a cumbersome responsibility. Especially after a few weeks of slow growth that forces you to adapt your travel schedule or social plans to ensure it\u2019s well-fed. Fortunately, there\u2019s an end in sight.<\/p>\n<p>Once the sourdough starter is active, you can slow down the fermentation process and, in turn, reduce the frequency of feedings by storing it in the fridge. When not in use, you can keep the starter in an airtight container in the fridge and feed it only once a week. David says if you notice a dark liquid or skin on the surface of the starter, simply discard that portion before feeding it as per usual. (This can occur if it hasn\u2019t been fed for a while.)<\/p>\n<p><figure id=\"attachment_1088749\" aria-describedby=\"caption-attachment-1088749\" style=\"width: 542px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-1088749 js-inline-lazy-load\" alt=\"sourdough bread mistakes sliced\" width=\"542\" height=\"814\" src=\"https:\/\/www.wellandgood.com\/wp-content\/uploads\/2023\/07\/sourdough-bread-mistakes-sliced_falsexfalse_true_70.webp\"\/><figcaption id=\"caption-attachment-1088749\" class=\"wp-caption-text\">Photo: Maki Yazawa<\/figcaption><\/figure>\n<\/p>\n<h2><strong>Final thoughts on making sourdough bread from scratch\u00a0<\/strong><\/h2>\n<p>Ultimately, once the starter is birthed, you\u2019ll forget all of the labor that went into it, and all you\u2019ll be left with is the sheer joy of having produced something so beautiful (and delicious) thanks to a few simple ingredients and a whole lot of patience.<\/p>\n<p>At least, that\u2019s how I felt\u2014and I\u2019ve got the receipts (pictures) to prove it. Come on, how gorgeous is she?<\/p>\n<p><figure id=\"attachment_1088791\" aria-describedby=\"caption-attachment-1088791\" style=\"width: 575px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1088791  js-inline-lazy-load\" alt=\"sourdough bread mistakes boule\" width=\"575\" height=\"643\" src=\"https:\/\/www.wellandgood.com\/wp-content\/uploads\/2023\/07\/sourdough-bread-mistakes-boule_falsexfalse_true_70.webp\"\/><figcaption id=\"caption-attachment-1088791\" class=\"wp-caption-text\">Photo: Maki Yazawa<\/figcaption><\/figure>\n<\/p>\n<div class=\"disclaimers__after_content mb-[18px] mt-[16px] pt-[16px]\">\n<div class=\"outline-earmark relative mt-[8px] pt-[10px] pl-[20px]\">\n<p>\n            Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission.          <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<div data-type=\"_mgwidget\" data-widget-id=\"1675549\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script>\r\n\n","protected":false},"excerpt":{"rendered":"<p>Patience is a virtue\u2026that I certainly don\u2019t have. Hence why it shouldn\u2019t be the least bit surprising to hear that I\u2019ve waited 30 years to make sourdough starter from scratch. And for those of you that have chosen a similar path as me, I\u2019ll clue you in on a (big) little secret: Making sourdough from &hellip;<\/p>\n","protected":false},"author":3,"featured_media":5717,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-5716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/5716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5716"}],"version-history":[{"count":0,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/5716\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/media\/5717"}],"wp:attachment":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}