Think of sourdough as fine wine — it just gets better with age.
The basics to creating sourdough recipes begin with a sourdough starter, which is essentially a mixture of flour and water. This blend eventually hosts a “stable blend of beneficial bacteria and wild yeasts,” according to the award-winning sourdough website, The Perfect Loaf , created by home baker Maurizio Leo.
To maintain the starter, Leo explained regular feedings for the starter are used to leaven the dough, consequently adding more flavor to the sourdough products you make.
Although sourdough may seem intimidating at first, not only does a sourdough starter get better with time, but you will too after a bit of practice.
“I think patience is the name of the game,” said Claire Cameron-Ruetz, co-owner of the Dollop Shop, 3144 Markway Rd., Toledo. “Then, just remembering as you’re kind of getting your starter going, your bread is going to change because your starter becomes more mature.”
Reading about bread is helpful if sourdough baking is otherworldly to you — Cameron-Ruetz recommended reading books by Paul Hollywood, judge on The Great British Bake Off , and Beth Drake, co-owner of Golden Hind Wine Bar, 915 N. Summit St., Suite 101, Toledo, said she trusts the knowledge of baker and author, Peter Reinhart.