Sourdough September: Rise, Shine, and Bake the Good Stuff

Madison
Sep 10
4 min read

It’s Sourdough September, which means one thing: carbs, glorious carbs. The annual celebration of all things wild yeast is basically a permission slip to geek out over crust, crumb, and the deeply satisfying smell of a fresh-baked loaf.

But sourdough doesn’t have to be intimidating. You don’t need a wood-fired oven or a PhD in fermentation to join the fun. All it takes is flour, water, and a willingness to get a little messy. Let’s knead (yes, pun intended) into some essential tips, tricks, and hacks to make this September your bubbliest one yet.

The Basics: How to Start a Starter

If you’re new to sourdough, you need a starter—a wild yeast culture that gives sourdough its lift and tang. Here’s the bare-bones, beginner-friendly method:

Day 1: Mix ½ cup flour + ¼ cup water in a glass jar. Stir until no dry flour remains. Cover loosely.
Day 2–6: Each day, discard half, then feed with the same ratio (½ cup flour + ¼ cup water).
Day 5 or 6: You should see bubbles, growth, and maybe a tangy smell. Congrats—your new kitchen pet is alive.

Pro tip: Use unbleached all-purpose or bread flour to start. Whole wheat or rye can supercharge activity, especially in the early days.

Curious just how long a starter can last? Some families are baking with cultures that are hundreds of years old. Here’s one incredible story.

Tips & Hacks for Sourdough Success

1. Give Your Starter a Name

Call it “Loaf Vader,” “Flourence,” or “Doughvid Bowie.” Not only does it make the process fun, but you’ll be less likely to neglect it if you think of it like a pet.

2. The Goldilocks Zone (and the Fridge Hack)

Starters love that cozy 70–75°F range, but let’s be real—most of us don’t live in a perfectly temperate bread-baking paradise. Here’s the scoop:

Room temp (daily feeding): Keep it out if you’re baking often. You’ll need to feed it once a day (sometimes twice if it’s really active).
Fridge life (weekly feeding): If you’re more of a “weekend baker,” stash your starter in the fridge. The cold slows fermentation way down, meaning you only need to feed it once a week. Just pull it out a day before baking, give it a feeding or two, and it’ll wake right back up.

Think of it like sourdough hibernation—your starter will nap peacefully until you’re ready to put it back to work.

Some folks even send their starters to a literal “hotel” when they go on vacation. Yes, that exists. Check it out here.

3. Don’t Dump That Discard

Your discard is culinary gold. Try these ideas:

Pancakes & waffles: Tangy, fluffy, and foolproof.
Pizza crust: Next-level chewy with a hint of sour.
Crackers: Roll thin, sprinkle with salt and herbs, bake until crisp.
Chocolate chip cookies: Rich, chewy, slightly tangy—life-changing.

4. Hydration Matters

Hydration (the flour-to-water ratio) changes everything. Higher hydration (wetter dough) = bigger holes and a more rustic look. Lower hydration = denser, chewier loaves. Play with it to find your style.

5. Stretch, Don’t Stress

Forget kneading marathons. Modern sourdough often relies on stretch-and-fold techniques during the first rise. Every 30 minutes, give your dough a few gentle pulls and folds—it builds gluten strength with way less effort.

6. Master the Overnight Rise

Here’s the secret to bakery-level flavor: time. Pop your shaped dough into the fridge overnight for a cold ferment. The slow rise develops deeper flavor, makes your schedule flexible, and helps with those coveted crusty ears.

7. Steam It Up

Want that crackly crust? You need steam in the first 20 minutes of baking.

Easiest method: Bake inside a Dutch oven.
No Dutch oven? Place a metal pan on the oven floor, toss in a few ice cubes at bake time, and shut the door quickly.

8. Score Like a Pro

Scoring isn’t just for aesthetics—it controls how your loaf expands. Use a razor or bread lame to make a confident slash. Even a simple “X” will give your loaf that rustic artisan vibe.

9. Embrace the Ugly Loaf

Not every bake is Instagram-perfect—and that’s the point. Some will be flat, some will explode sideways, and some will just look… weird. But if it tastes good? You nailed it.

10. Share the Love

Sourdough tastes even better when shared. Wrap in parchment, tie with twine, and deliver to a friend or neighbor. You’ll gain instant hero status.

Fun fact: scientists are actually studying sourdough starters from home bakers to learn more about gut health. They might even want yours.

A Little Extra Magic: Flavor Add-Ins

Once you’ve nailed the basics, play around with add-ins:

Seeds & grains: sunflower, sesame, flax
Cheese & herbs: cheddar-jalapeño, rosemary-garlic
Sweet twists: cinnamon-sugar swirl, dried cranberries + walnuts

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Sourdough isn’t about perfection—it’s about connection: to tradition, to patience, and to the simple joy of tearing into warm, crackling bread. Whether you’re making your very first starter or experimenting with chocolate sourdough, this September is your chance to roll up your sleeves and bake with wild abandon.

So dust your counters, feed your starter, and remember: in sourdough, just like in life, it’s the journey (and the carbs) that matter most.