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How to Reactivate a Dehydrated Sourdough Starter
Disclosure: As an Amazon Associate, I earn from qualifying purchases. This comes at no additional cost to you and helps support Bread and More. Have a dehydrated sourdough starter sitting in your pantry? Good news, bringing it back to life is easier than you might think. Whether you purchased a dehydrated starter (hopefully from me 😊) received one from a friend, or saved some of your own for long-term storage, this guide will walk you through the process of reactivating your
Jenny Derrickson
Jun 22, 2024
How Weather Affects Sourdough
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
Jenny Derrickson
May 27
Social Media Creates Unrealistic Expectations in Sourdough Baking
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
Jenny Derrickson
May 19
Discovering the Gut Benefits of Sourdough: A Journey to Better Gut Health with Sourdough
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
Jenny Derrickson
May 4
How to Mix Your Dough (and Why it Matters)
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
Jenny Derrickson
Apr 13
Why Your Sourdough Starter Dies in the Fridge
When I first started baking sourdough, I thought storing my starter in the refrigerator would make everything easier. Feed it, tuck it in the fridge, and it would patiently wait until the next time I wanted to bake. At least, that’s what I expected. But many bakers have experienced the same thing: you pull your starter out of the fridge weeks later and it smells harsh, has gray liquid on top, or seems completely lifeless. If this has happened to you, you're definitely not alo
Jenny Derrickson
Mar 6
🍋🫐 Blueberry Lemon Sourdough Bread
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
Jenny Derrickson
Feb 19
How to Make a Sourdough Starter From Scratch
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
Jenny Derrickson
Jan 28
Homemade Cheese Puffs (Gougères): The Snack That Disappears Fast
If you're new around here, hi — I’m Jenny, your neighborhood sourdough baker who occasionally steps away from the loaves to make something dangerously addictive. Today we’re talking cheese puffs … or if we’re being fancy, gougères . I made a sped-up piping video the other day, and let’s just say you guys loved it. My DMs were full of: "I need the recipe like… right now.” So here we are — let’s bake some cheese puffs together. These look fancy, but they’re honestly one bo
Jenny Derrickson
Nov 29, 2025
Sourdough Starter Maintenance & Health
There’s something magical about a healthy sourdough starter — the bubbles, the tangy aroma, the way it comes alive when it’s at its peak. Whether you’re brand new to sourdough or have been baking for years, understanding your starter’s health is the key to consistent, beautiful loaves. In this post, I’ll walk you through everything you need to know to keep your sourdough starter strong — from how often to feed it, to what flours help it thrive, and how to recognize when somet
Jenny Derrickson
Oct 24, 2025
How to Make a Pumpkin-Shaped Sourdough Beginner Friendly)
Why You’ll Love This Pumpkin Sourdough 🎃 It’s festive and fun. Shaped like a pumpkin, this loaf is perfect for fall holidays, parties, or even just cozy family dinners. 💛 Beginner-friendly. The step-by-step instructions make it possible even if this is your very first sourdough bake. 🍞 Still delicious sourdough. It’s not just about the look, you still get that chewy, tangy, golden-crusted bread we all love. ✨ A showstopper centerpiece. Bring this to Thanksg
Jenny Derrickson
Sep 20, 2025
Fermentation Made Simple
If you’re anything like me, fermentation has probably been the trickiest part of sourdough baking. You mix your ingredients, do your stretch and folds, then you wait…and wonder… is it done yet? 😅 This post contains affiliate links, meaning I may earn a small commission at no extra cost to you if you purchase through these links. The truth is that fermentation is less about the clock and more about learning to read your dough. Recipes may say “bulk ferment for 4–6 hours,
Jenny Derrickson
Aug 30, 2025
Why is Unprocessed Food Better
🥖 Why Unprocessed Food Like Sourdough Is Better for You (And Why People Are Finally Waking Up) For a long time, we stopped asking what was in our food. We trusted the labels. If something said, “low fat” or “heart healthy,” we tossed it in the cart and called it good. But something wasn’t right. Our food was changing—and so were we. Now, people are paying attention again. They're baking bread, shopping farmers markets, reading ingredient lists, and asking questions like: "W
Jenny Derrickson
Aug 6, 2025
Flour 101 for Sourdough Bakers
Sourdough baking starts with three things: flour, water, and salt. But flour, humble as it may seem is where the magic (or the frustration) begins. Whether you're just getting into sourdough or you're deep into hydration tweaks and starter rituals, understanding your flour is essential. In this deep dive, we’ll break down: The different types of wheat flour (and some non-wheat options) How the milling process affects flavor, nutrition, and fermentation Organic vs. convent
Jenny Derrickson
Jul 23, 2025
Soft & Chewy Carrot Cake Cookies (with Sourdough Discard!)
If you love carrot cake but want something quicker to whip up (and easier to share!), you’re going to love these carrot cake cookies . They’re soft, chewy, packed with texture from oats, carrots, coconut, and raisins—and they taste just like your favorite slice of carrot cake. Bonus? This recipe uses sourdough discard for a little extra tang and to cut down on waste. Win-win! This post contains affiliate links, meaning I may earn a small commission at no extra cost to you
Jenny Derrickson
Jun 8, 2025
The Easiest No-Knead Sourdough Focaccia You'll Ever Make
There’s something magical about bread that almost makes itself—minimal effort, big flavor, and that deeply satisfying crunch when you tear into it. This No-Knead Sourdough Focaccia has become a go-to in my kitchen for busy days or when I want to impress without the stress. Whether you're baking for a family dinner or just craving something soul-soothing, this one’s a winner. This post contains affiliate links, meaning I may earn a small commission at no extra cost to you if
Jenny Derrickson
May 2, 2025
The Ultimate Farmers Market Survival Guide
When I first dipped my toes into the world of farmers markets, I had a humble setup: just three sourdough loaves and a mountain of cookies. It was a small church camp market, and I quickly learned that the kids on recess were my primary customers. Fast forward a year, and I've gathered a wealth of knowledge about what works (and what doesn't) at these markets. One of the most valuable lessons? Know your market. Before setting up as a vendor, visit the market as a customer. Ob
Jenny Derrickson
Apr 16, 2025
The Journey of a Loaf: From Starter to Market Table
There’s something magical about taking a simple mixture of flour, water, and salt and turning it into a loaf of bread that brings people joy. But behind every crusty, golden-brown sourdough loaf at my market table is a journey—one that starts days before the first customer ever lays eyes on it. Today, I’m taking you behind the scenes of my baking process, from the very first stir of my starter to the moment I hand a fresh loaf to a happy customer. This post contains affiliate
Jenny Derrickson
Mar 29, 2025
Why Sourdough?
This post contains affiliate links, meaning I may earn a small commission at no extra cost to you if you purchase through these links. Why 81% of Consumers Care About Food Ingredients—And Why Sourdough is a Smart Choice In an era of heightened food awareness, consumers are more conscious than ever about what goes into their food. Studies show that 81% of consumers want to know the ingredients in their food, and it’s easy to see why. With growing concerns about artificial
Jenny Derrickson
Feb 9, 2025
Why Is Your Sourdough Dense? (And How to Fix It)
One of the most frustrating things for any sourdough baker—whether you’re a beginner or experienced—is pulling a dense, heavy loaf out of the oven when you were expecting a light, airy crumb. Trust me, I’ve been there. Even after opening my microbakery, I had moments where my loaves turned out denser than I’d hoped. It took time, experimentation, and a lot of troubleshooting to understand what went wrong and how to fix it. Here’s a deep dive into why your sourdough might be d
Jenny Derrickson
Jan 29, 2025
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