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If you’ve entered the world of sourdough, chances are you’ve encountered discard. You feed your starter, remove some of it, add fresh flour and water...and then stare at that perfectly good little pile of starter wondering: Am I really supposed to throw this away?! Good news: you don’t have to. But here’s something else I want every new sourdough baker to know: You also don’t have to create huge amounts of discard in the first place. Let’s talk about what discard actually is,

One of the questions I hear often is: "How do I make my sourdough taste more sour?" The answer isn't one magic trick. It's actually a combination of how you care for your starter and how you ferment your dough. At Bread and More, our sourdough has a much milder flavor than many people expect. That's intentional. I keep Frodough (yes, my starter has a name!) well-fed, healthy, and he lives on my countertop year-round. He almost never goes into the refrigerator unless I'm away

If you’ve ever followed the exact same sourdough recipe twice and ended up with completely different results, you’re not imagining things. One of the biggest variables in sourdough baking isn’t the flour, the starter, or even the recipe itself, it’s the weather. Sourdough is alive. Your starter contains wild yeast and bacteria that respond constantly to their environment. Unlike commercial yeast, sourdough fermentation isn’t always predictable because it reacts to temperature

No giant ear here, but delicious! One of the hardest parts about learning sourdough today has nothing to do with fermentation, hydration, or shaping. It’s comparison. Everywhere you look online, there are perfect loaves with dramatic ears, giant open crumbs, spotless kitchens, and dough that seems to behave perfectly every single time. And while those photos can absolutely be inspiring, they can also make new bakers feel like they’re doing something wrong when their bread doe

If you’ve ever bitten into a warm slice of sourdough bread, you know it’s something special. That tangy flavor, the chewy crust, and the soft, airy crumb make it a favorite for many. But beyond its delicious taste, sourdough has some fascinating benefits for your gut health. Today, I want to share what I’ve learned about the gut benefits of sourdough and why it might just deserve a spot in your daily diet. This post may contain affiliate links. If you purchase through these l

If you’ve ever baked a loaf that turned out dense, flat, or just… off, there’s a good chance the issue started at the very beginning, with how you mixed your dough. Mixing isn’t just combining ingredients. It’s where structure begins, where gluten develops, and where your dough starts becoming bread. And the better you understand this step, the easier everything else becomes. This post may contain affiliate links. If you purchase through these links, I may earn a small commis

There’s nothing like a loaf of house-made sourdough bread that bursts with fresh blueberry sweetness and bright lemon zest. This version takes my favorite classic sourdough base and elevates it with citrusy tang and juicy berries, perfect for sunny mornings, brunch boards, or a fancy snack with a cup of tea. If you love aromatic, slightly sweet artisan loaves with a soft, open crumb and golden crust… this loaf is for you. This post contains affiliate links, meaning I may earn

If you’re new to sourdough, let’s get one thing clear right away: A sourdough starter is not ready in 5–7 days. Most healthy, reliable starters take 14–21 days to fully mature, sometimes longer. And that’s not failure. That’s fermentation. This guide is written to give you real expectations , clear daily instructions, and reassurance when things look weird (because they will). If you stick with it, you’ll end up with a strong, dependable starter that actually bakes good brea