If you know me, you know that I’m not a chef. Or a baker.
I’m more of a “feed my family healthy-ish meals that are edible so they’ll stay alive” type of gal.
Actually, don’t take me wrong. I know how to cook! I could be great at it if I liked doing it. If you’ve been here on my blog for long enough- you know I like quick/healthy/easy meals, like these ones from Costco that are my go-to.
I’d rather sped the time and energy with my family or doing something else than spend the time in the kitchen.
My one best friend however, is a sourdough bread QUEEN. She makes bread all the time in many different flavors. She just has the patience and special touch.
Fast forward a bit and what does she send straight to my house? A sourdough starter and a whole kit with the essentials.
Me? Make bread?
Now- that’s laughable.
There’s something undeniably charming about the idea of baking sourdough from scratch. You picture slow mornings, a warm kitchen, and that perfect Instagram moment when you slice into a beautifully airy loaf.
This is everything that I’m not. I’m not a ‘slow morning’, warm inviting kitchen, and picture perfect Instagram type of person.
So my sourdough reality? My first attempt was a mix of confidence, confusion, and a loaf that looked promising… until I cut into it and discovered a slightly gummy center that politely whispered, “Nice try.”
This is the part of sourdough that doesn’t always make it to social media: the imperfect beginnings. The learning curve. The tiny victories. The long list of questions you ask yourself while staring at dough that seems to have a mind of its own.
This is the truth about my beginner sourdough journey- and what actually happened with loaf number one.
Why I Finally Decided to Try Sourdough
Even though it took my friend to throw me head first into it- I’ve always had a deep thought about what it would be like to create magic myself.
Sourdough has been having a moment for years now, and after watching countless videos and reading posts from people who swear it becomes a lifestyle, I finally caved. I wanted to make something wholesome for my family. I wanted to learn a skill that feels both grounding and creative. And honestly? I just wanted to know what the hype was about.
How I Rehydrated My Dry Sourdough Starter
I was sent a packet of the Captain Sourdpants starter, which made the process feel more approachable.
This dehydrated starter had the easiest to follow directions. I basically fed it for the first day or so every 12 hours, and then after that once per day until the starter was doubling in size.
I used the King Arthur Bread Flour and water to feed the starter.
The Recipe I Used for My First Loaf
For my first attempt, I followed a recipe that many beginners start with. It felt straightforward enough, and I liked knowing exactly what went into it.
This recipe also makes TWO loaves of bread- which was more than plenty to feed my family of 4.
My Formula
- 1000g King Arthur Bread Flour
- 200g active sourdough starter (Captain Sourdpants)
- 646g warm filtered water
- 20g sea salt
This is a fairly high-hydration dough, which I learned means it’s on the wetter side- stickier, softer, and (apparently) more challenging for newbies. But I was determined. I mixed the dough, did the stretch and folds, and followed each step with the kind of enthusiasm only a first-time baker has.
The Moment of Truth: Slicing Into the Loaf
From the outside, my loaf looked… honestly pretty good. Golden, rustic, and just uneven enough to feel “artisan.” But once I sliced into it, reality set in.
The crumb was tighter than I expected. The center was slightly gummy. The texture was denser than any bread you’d proudly show off online. It wasn’t raw- but it certainly wasn’t the open, airy bread I had pictured.
It wasn’t a failure. It wasn’t a success. It was a starting point.
And that’s the part of sourdough people don’t talk about enough: your first loaf is rarely your best. It exists to teach you something. In my case, it taught me a lot.
I had a great time learning about this new hobby. And even though it wasn’t perfect, my family loved it and we ate both loaves!
What I Learned From Loaf #1
Your Starter’s Activity Level Makes a Big Difference
A starter that’s truly active should rise, bubble, and almost feel alive. Mine was active, but maybe not as vigorous as it needed to be. Timing it at its peak matters more than I realized.
Hydration Levels Change Everything
A high-hydration dough (that 646g of water!) makes for beautiful bread- once you know how to handle it. As a beginner, it meant I spent a lot of time questioning whether my dough was too sticky or too soft.
Bulk Fermentation Isn’t a Guessing Game… but It Feels Like One
Letting dough rise for the right amount of time takes practice. I’m pretty sure mine didn’t ferment long enough. It needed more warmth, more time, and more patience.
Baking Time Is Not One-Size-Fits-All
Every oven is different. Mine seems to run a bit cool, which explains the slightly gummy center. Next time, it’s getting a longer bake.
Perfection Is Not the Goal (Yet)
Sourdough is intentionally slow, intentionally imperfect, and incredibly humbling. And that’s part of what makes it feel special.
Working on Loaf #2: Hope, Hydration, and a Little More Confidence
Despite the bumps in the road, I didn’t walk away discouraged. If anything, the first loaf made me want to try again — but with more intention and a little more knowledge.
Here’s what I’m adjusting for my second attempt:
- Making sure my starter is at peak activity
- Letting the dough ferment longer and in a warmer spot
- Handling the dough more gently and confidently
- Giving the loaf a stronger bake for a cleaner crumb
There’s something incredibly satisfying about watching yourself learn this process in real time. And I’m excited to see what loaf #2 teaches me.
If You’re a Beginner Too, Here’s the Honest Truth
You’re going to make bread that’s not perfect- and it’s okay. Every loaf is a lesson. Every attempt builds your instincts. And you will get better.
What matters is that you begin. That you feed your starter. That you keep trying. And that you celebrate the progress, even if the first slice isn’t airy enough to brag about.
I’ll keep sharing updates as I continue this journey- the wins, the mistakes, and the slow but very real progress of learning how to bake sourdough from scratch.