SourDom's - Beginners Blog

Maedi's picture

Check out Dom's Beginners Page for invaluable help on getting started with Sourdough. A series of 5 basic tutorials on sourdough baking. The tutorials are:


How to make your own starter.

How to use short kneads to handle moist doughs and bake a loaf with a yeast-based preferment.
The subtleties of proving a loaf using a ‘biga’.
How to shape a loaf using a hybrid recipe.
The final crucial steps and putting it all together to bake a 100% sourdough loaf.



Including images inside forum posts

This tutorial will teach you how to place images
inside your forum posts, using the Sourdough Companion Gallery-->

293 users have voted.


antdad 2011 January 8


Hi, I'm new to classic sour dough recipes  but 've been using Jim Lahey's no knead  method of long proving time, high hydration and cooking in a pot for the last 3 or 4 months. Does leaving the the first ferment for 18 -24 hrs mean I've been making sour dough all this time? Anyway look forward to learning lots and trying new methods.




Sorry, mean't to start a new thread rather than tag onto this one. Delete as necessary.

skayc1's picture
skayc1 2011 January 18

 my opinion is that if the bread taste like sourdough then it is sourdough. I'm a beginner as well, and like to cheat. I use a bread machine, and make my bread in two steps using my sourdough starter. I can let the first step rise for a long time without the taste going too sour, the second step if my house is too cold I add a little bit of active yeast to help my sourdough rise faster, if I don't my sourdough takes a longer time to rise, and my bread sometimes gets more sour tasting than I like. I'm just a beginner and only make a small loaf for myself.

Merrid 2011 August 4

But what "sourdough tastes like" differs a LOT from region to region!

It's sourdough if you use a natural leaven - no baker's yeast. How it tastes depends on what flours you use and how you handle the dough.

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