There's something about the shift into autumn that makes you want to slow down and get back into the kitchen. The evenings draw in, the oven goes on, and suddenly baking your own bread — real bread, made with a live sourdough starter — feels less like a project and more like exactly the right thing to do.
If you've been thinking about trying sourdough, this is the season to start.
Why Sourdough is Worth Making Yourself
Sourdough isn't just about the taste — though that's reason enough. The long fermentation process that makes sourdough what it is also changes the bread in ways that matter.
It's easier to digest. The wild yeasts and bacteria in a sourdough starter break down some of the gluten and phytic acid in the flour during fermentation. That's why a lot of people who find regular bread heavy or uncomfortable do better with a good sourdough.
The flavour develops naturally. There's no need for additives, improvers, or fast-acting yeasts. Just flour, water, salt, and a live starter — and time. The longer the ferment, the more complex the flavour.
You know exactly what's in it. When you make it yourself from a culture you've grown and looked after, you're in control of every ingredient. No preservatives, no shortcuts.
It keeps better. The natural acids produced during fermentation help the bread stay fresh longer than commercial loaves — and it toasts beautifully even after a few days.
Try This: Roasted Garlic & Rosemary Sourdough
A proper autumn loaf — warming, fragrant, and made for tearing apart at the table.
You'll need:
- 100g active sourdough starter
- 375g warm water
- 500g strong white bread flour (or swap 100g for rye for a deeper flavour)
- 10g salt
- 1 whole bulb of garlic, roasted
- 2 tbsp fresh rosemary, finely chopped
Method:
- Feed your starter the night before. It should be bubbly and active before you begin.
- Mix the water and starter together, then add the flour. Rest for 30 minutes (autolyse).
- Add the salt, then fold the dough every 30 minutes for 3–4 hours at room temperature.
- Squeeze in the roasted garlic and rosemary during the second fold — it will smell incredible.
- Shape and place in a floured banneton. Cover and refrigerate overnight.
- Preheat your oven to 240°C with a Dutch oven inside. Score the loaf and bake covered for 20 minutes, then uncovered for 20–25 minutes until deep golden.
- Cool for at least an hour before cutting — we know, it's hard.
Ready to Get Started?
Every great sourdough loaf starts with a good culture. We've been growing and testing organic sourdough starters for years — they're live, active, and ready to bake with.
Browse our sourdough starters and Flour collection and find the one that's right for you. Whether you're a complete beginner or coming back to baking after a break, we're here if you need any help along the way.
Happy baking. 🍞