Why I Take My Time With Sourdough

(And Why Your Body Thanks Me for It)

Sourdough bread isn’t fast food — and it shouldn’t be. Every step in my process is intentional, not trendy, and definitely not rushed. Here’s exactly how I make my sourdough, and more importantly, why it matters.

Step 1: Mixing the Ingredients

I start by mixing flour, water, salt, and active sourdough starter. No shortcuts, no additives, no commercial yeast. This initial mix hydrates the flour and begins gluten development naturally.

At this stage, nothing fancy happens — and that’s the point. Good bread starts by letting ingredients do what they were designed to do.

Step 2: Stretch and Folds — Building Strength Without Damage

After mixing, I perform two sets of stretch and folds. This gently strengthens the gluten structure without overworking the dough.

Why not knead aggressively? Because tearing gluten weakens the final loaf. Stretch and folds build strength slowly, giving the bread structure while keeping it light and digestible.

Step 3: Long Fermentation (The Most Important Part)

Once the dough is developed, it rests in a proofing bin inside my temperature-controlled counter for 10–12 hours, depending on the temperature of my home.

This long fermentation is everything.

During this time:

• Natural bacteria break down complex carbohydrates

• Phytic acid is reduced, making nutrients easier to absorb

• Gluten becomes more digestible

• Flavor develops naturally — no sugar, no enhancers

This is why traditional sourdough is easier on the stomach for many people. The work is done before you eat it.

Step 4: Shaping and Cold Fermentation

After bulk fermentation, the dough is shaped and placed into the refrigerator for 12–24 hours.

Cold fermentation slows the process even further, allowing flavors to deepen and structure to set. This step is where sourdough goes from “good” to “exceptional.”

Skipping this stage? That’s bakery shortcut territory. I don’t do that.

Step 5: Baking Straight From the Fridge

When it’s time to bake, the loaves go directly from the fridge into the oven. This helps with oven spring and creates the crust and crumb structure that defines real sourdough.

After baking, the bread cools completely before packaging — because slicing warm bread ruins texture and flavor. Patience still matters at the end.

Why This Process Matters

Sourdough was never meant to be rushed. Long fermentation isn’t a trend — it’s how bread was made for generations.

By taking the time:

• Your body does less work digesting it

• Nutrients are more available

• Blood sugar spikes are gentler

• Flavor is naturally richer

This is bread made to nourish, not just fill.