Photo by Lisa Crawford

While the yeast is busy breaking down sugars in the flour to carbon dioxide( the bubbles in the dough), the lactic-acid bacteria are metabolizing sugars and creating acids that will help to flavour and preserve the bread. The types of bacteria in the starter will depend on where it originated and where it currently resides. One well-known sourdough starter has been used continuously in San Francisco since 1849 and has its own unique species: Lactobacillus sanfranciscensis.

Sourdough bread typically has a lower glycemic index than bread made with commercial yeast. This means it causes a slower rise in blood sugar levels, which can be good for managing blood sugar, particularly for those with diabetes.

The unique fermentation process also increases antioxidants and breaks down gluten and phytic acid, making the bread easier to digest and helping with mineral adsorption.

A sourdough starter only has two ingredients: flour and water. Anyone can start their own family barm by simply combining a good quality unbleached flour with filtered water, and giving it time. Starters made using white, whole wheat, or rye flours will have their own unique characteristics— experimenting is part of the joy of bread making.

Although sourdough starter is just flour and water, it can carry the love and stories of generations, a tangible link to a family’ s culture and ancestry.

My friend’ s two sons have no interest in continuing the family tradition of baking fresh sourdough and maintaining the starter, but her one grandson has recently been asking to help her in the kitchen. She can’ t wait to pass along this family legacy.

Jane Thrall is retired and living her best life on the west coast. Golfing, pickleball, and refinishing vintage furniture keep her largely out of trouble.

Jane ' s sourdough starter

Day 1: In a clean glass jar, combine 60 g whole wheat flour with 60 g filtered or bottled water. Stir until fully combined. Cover loosely and set aside.

Day 2: Generally nothing exciting has happened yet, so let it sit.

Day 3: Discard half( 60 g) of the mixture. Feed the starter by adding 60 g of all-purpose flour and 60 g of water, combining as before.

Days 4 – 7: Repeat daily by discarding half the mixture and feeding the starter. You should have approximately 236 g after feeding on Day 7.

Day 8 and up: Continue the process until you have a bubbling concoction that doubles in size over 24 hours. Your starter is now“ active,” and you can use it to create your first loaf.

Remember to save some of the starter and continue to feed it for future loaves. You now have your own culture specific to your region and a new tradition for your family.

* news & views recognizes that sourdough recipes are as diverse as our readership. This is but one example.

SUMMER 2025 | 39