12/06/2026
Over the past couple years I've been really cranking out the sourdough bread workshops and wanted to share some observations I've made about the lovely world of sourdough.
For a long time bread has been seen as a commodity food item and humans keep finding new ways to crank out bread faster and faster (and also make it last longer).
On the contrary Sourdough bread is often thrown into the "oh that's a lot of effort" or "I don't have the time for that".
I actually reckon as a society we need to embrace the lengthier sourdough process and open up to the slow-food nature that comes with good bread.
The recipe I teach at my workshop goes through a long cold fermentation process which can go from overnight for 2+ days. As the dough slowly matures in the fridge it develops a nice sour tang and a beautiful crumb.
I teach this recipe because, with a little bit of planning you can put the loaves on your time when it suits to make and bake rather than a meticulous down to the hour recipe.
Funnily enough I've noticed sourdough is all about getting your planning in advance right a couple days before you want your bread, which goes against the grain (pun intended) of our fast paced society where we want everything instantly.
The main show of sourdough is the live culture sourdough "starter" which is basically a wild ye**ty flour-water paste that grows and shrinks after it's been fed. Starters if they're kept alive can last generations and can easily multiplied from one table spoon to kilos of sourdough starter.
If you know how to bake sourdough then go give a loaf to a friend who might be keen to learn, share them your recipe and split off some sourdough starter for them. If that's not an option then yeah come to one of my workshops and I'll show you the ropes + some starter 😁.
This breadvolution starts with us! Breadyyy settt gooooo!!
TLDR:
Baking sourdough bread is great and you should give it a go. Bake extra loaves for friends and pass on sourdough starter 😁. Share what ya got ❤️
