There is something undeniably special about sourdough. It is bread with a memory. A living, breathing culture that connects us to centuries of home bakers who relied on time, patience, and a few simple ingredients to create something nourishing and deeply satisfying.

When we hosted our recent sourdough class at the Fredericksburg Food Co-op, the response was incredible. The room was full, the questions were thoughtful, and the excitement was contagious. It reminded us just how much people are craving hands-on food skills and a deeper connection to what they eat. If you missed the class, or if you left inspired and ready to bake more, this is for you.

What Makes Sourdough So Special
At its core, sourdough is beautifully simple. Flour, water, and time. Instead of commercial yeast, sourdough relies on wild yeast and beneficial bacteria that naturally live in the environment. These microbes ferment the dough slowly, creating bread that is flavorful, complex, and easier for many people to digest.

That slow fermentation is also what gives sourdough its signature tang, chewy texture, and crisp crust. It is a process that asks us to slow down too, to pay attention, and to let nature do some of the work.

How to Make a Sourdough Starter
A starter is the heart of sourdough baking. Think of it as a tiny ecosystem you care for and feed.

To begin, you only need flour and water. Whole grain flours like whole wheat or rye are especially helpful at the start because they contain more natural yeast.

On day one, mix equal parts flour and water in a clean jar. Stir until smooth, cover loosely, and let it sit at room temperature. Each day, discard about half of the mixture and feed it again with fresh flour and water. Within five to seven days, you should start to see bubbles and notice a pleasantly tangy smell. That means your starter is alive and ready to bake with.

Like any living thing, a starter thrives with regular care. Once established, it can live in your refrigerator and be fed weekly, or stay on the counter if you bake often. Many bakers name their starters and pass them along to friends, turning baking into a shared tradition.

Beyond the Loaf: What You Can Make With Sourdough
While a classic sourdough boule is always a joy, your starter can do so much more.

Sourdough pancakes and waffles are a favorite way to use up discard, adding depth and lightness to breakfast. Crackers made with sourdough are crisp, tangy, and endlessly customizable with herbs, seeds, or cheese. Pizza dough made with sourdough has incredible flavor and texture, perfect for weeknight dinners or gatherings with friends.

You can even use sourdough in muffins, banana bread, biscuits, and cinnamon rolls. Once you start baking with it, you may find yourself reaching for your starter again and again.

Tips for Success
Sourdough baking is as much about feel as it is about measurements. Temperature, humidity, and flour type all matter, and no two kitchens are exactly the same. If your dough feels sticky, give it time. If it seems sluggish, warmth helps. Trust your senses and don’t be discouraged by imperfect loaves. Every bake teaches you something.

Most importantly, remember that sourdough is meant to be enjoyed. Even the less-than-perfect loaves are usually still delicious.

Not Ready to Bake From Scratch Just Yet
If you love sourdough but are not quite ready to start everything from the very beginning, we have options. The Fredericksburg Food Co-op stocks Jackalope Ridge sourdough bread, along with a variety of sourdough starters for those who want to bake at home without creating a starter from scratch.

The bread is naturally fermented, flavorful, and deeply satisfying, perfect for everyday meals or special occasions. Our selection of starters makes it easier to jump into sourdough baking with confidence, whether you are brand new or getting back into the rhythm of baking.

Whether you choose to bake your own or bring home a beautiful loaf, sourdough is a wonderful way to enjoy traditional, nourishing food made with care.