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one hundred loaves

Well, I did it. I baked 100 loaves of sourdough bread (well, actually I’m up to #114 at the time of posting this, but that seems like a less monumental accomplishment). Since I started baking several months ago I have learned a lot, so I took the time to look back through my notes and distill it down to the most important knowledge for you. I’m also including the recipe I’ve been using now for about 20 + loaves that is working quite well, so scroll down a bit if you’re here for that.

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a girl and her bread: a sourdough story

I would have never learned to bake sourdough bread in my past life. Pre-quarantine me was very busy, and I certainly didn’t have time to start something as time-consuming or challenging as baking temperamental bread. Sourdough requires patience, time, practice, and mistakes. I’m a perfectionist at heart, and I usually have a packed schedule, so I never feel like I have time to fail. But here’s the thing, I WANT to be good at failing, as counterintuitive as that might sound. I’ve read tons of articles and listened to experts explain that a huge key in a successful life is grit, the ability to fail and move on from mistakes and keep trying. These days, sourdough has been my low-stakes way of learning to be more comfortable with failing, learning to flex the muscle of trying again and again even when I’m frustrated. This is part one of my sourdough journey, I hope you find it helpful and encouraging that I didn’t wake up baking perfect bread right away (and honestly, I’m not sure I’ll ever make perfect bread, and that’s ok).

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chocolate sourdough banana bread

Now that most of my time and energy are spent baking sourdough loaves every day, I have a good stash of sourdough discard in the fridge patiently waiting to be made into something. So far I’ve made cinnamon rolls and bagels with my sourdough discard, and then last night I tried chocolate sourdough banana bread and it’s GREAT. Moist without being too soft, sweet without being cloying, and a little tangy. I’m into it, and I hope you will be, too! (Also, apologies for a lack of pictures, it was dark when I was making it last night and I didn’t snap any cute pics, oops).

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mexican hot chocolate ice cream

My BFF Natasha Feldman is a great chef (check out her site, Nosh with Tash), and she periodically hosts a fun game on Instagram called Mystery Nosh. It’s like Chopped, three contestants get a box with mystery ingredients and they have to make something fun with it. This round, I got to play and it was THE BEST. Our box had mini pretzels, red chili flakes, and honey sticks. As soon as I saw the mystery ingredients, of course I thought ICE CREAM. (if you want to see my whole process via Instagram Story, it’s in my highlights, click here!)

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