Jenny Derrickson

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 alone. I hear this...

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 a small...

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 bread. This post...