​There’s something truly magical about harnessing nature’s invisible forces to create something as simple yet profound as a sourdough starter. Living on the shores of Smith Lake, I wanted to craft a starter that felt uniquely mine—an extension of my environment and a testament to patience, care, and the wild yeast floating in the air around me. I knew I was giving my starter the best possible foundation using my fresh well water, free of chlorine and additives. And so, "Wild Smith Lake Starter" was born.

Following "The Perfect Loaf" As someone diving headfirst into sourdough, I turned to "The Perfect Loaf" for guidance. Maurizio Leo’s detailed instructions provided the roadmap I needed to embark on this adventure, and I followed them carefully, nurturing my starter into life over seven days. One key takeaway? Rye flour was a game-changer! The whole-grain rye in the early days of feeding seemed to supercharge fermentation, creating a much more active and lively culture.

The Seven-Day Transformation Day  1 began with mixing whole rye flour and water into a paste, letting it sit uncovered just enough to invite the wild yeast in. The initial signs of life took a couple of days, but by Day 3, I started seeing those first tiny bubbles of fermentation.
Day 4 was when things got serious—this was the first day of twice-daily feedings, discarding part of the mixture and refreshing it with a blend of rye and all-purpose flour. The rye flour seemed to bring a deep, earthy aroma and a noticeable boost in activity.

​By Day 5 and 6, I had a starter that was rising predictably and developing a lovely tangy scent.

By Day 7, it was alive and thriving! The moment of truth came when I performed the float test—a spoonful of starter plopped into a cup of water and, to my delight, floated right on top. My wild yeast was ready to bake.

First Bake Success With a mix of excitement and nervous energy, I prepared my first loaf. Using my newly cultivated starter, I mixed, stretched, and folded the dough, letting it ferment overnight. The next morning, as I pulled my golden-crusted sourdough from the oven, I felt an overwhelming sense of accomplishment. The crisp crust, the airy crumb, the unmistakable tang—it was everything I had hoped for.
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Reflections on the ProcessMaking a sourdough starter from scratch requires patience and commitment, but the reward is worth every moment. There’s something deeply satisfying about knowing that this living culture, cultivated in my own home on Smith Lake, will continue to evolve with each feeding and bake.

For anyone considering this journey, my biggest advice is to trust the process. It can be tempting to overanalyze every bubble and sniff every stage, but wild yeast knows what it's doing. Given time, flour, and water,  nature will take its course, and before you know it, you’ll have your own thriving starter ready to bring your baking to life.

What’s Next? Now that my Wild Smith Lake Starter is officially active, I can’t wait to experiment with different flours, hydration levels, and fermentation techniques. Stay tuned for more bakes, recipes, and lessons learned from my sourdough journey!
Have you ever made your own sourdough starter? I’d love to hear about your experience!

There’s something incredibly satisfying about baking bread from scratch—especially when it involves sourdough. I’ve been slowly diving into the world of wild yeast, and this week, I took on a new challenge: sourdough focaccia. Spoiler alert—it did not disappoint!
I followed an easy-to-use recipe from Grant Bakes (find it here), and let me tell you, this might just be my new favorite bread to bake. It’s beginner-friendly, nearly effortless, and packed with flavor. If you love hands-off recipes that still deliver bakery-quality results, this one is for you.

What Makes This Focaccia So Easy? One of the things that drew me to this recipe was how simple the process is. Unlike some sourdough breads that require a long stretch-and-fold process, this dough is mostly a “set-it-and-forget-it” situation. After mixing up a few basic ingredients—flour, water, salt, olive oil, and sourdough starter—it’s all about patience. A long, slow fermentation allows the dough to develop that classic sourdough tang while giving you plenty of time to do other things (like dream about how good your kitchen will smell).
The shaping process is equally effortless. Once the dough is ready, all you have to do is gently stretch it out into a well-oiled pan, dimple the top (my favorite part!), and add your toppings. I kept it simple with flaky salt and dried rosemary, but the possibilities are endless. Think garlic-infused olive oil, cherry tomatoes, caramelized onions, or even parmesan.

The Bake & The ResultOnce it hit the oven, my kitchen filled with the most amazing aroma—golden, toasty, slightly tangy, and herbaceous. The final result? A beautifully crispy, golden crust with a light, airy interior. The sourdough gave it just the right amount of chew, and the olive oil kept it rich and flavorful.
I’ll admit, I was a little nervous about my first focaccia attempt, but this recipe truly made the process stress-free. If you’ve been hesitant to try baking with sourdough, this is a fantastic place to start.

Final Thoughts & What I’ll Try Next Now that I know how easy and delicious homemade focaccia can be, I can’t wait to experiment with different flavors and toppings. Maybe roasted garlic and thyme? Sun-dried tomatoes and feta? The possibilities are endless! And don't forget the sweet recipes like cinnamon roll!
If you’re looking for an approachable sourdough recipe, I highly recommend  Grant Bakes’ Easy Sourdough Focaccia here. Whether you're a seasoned sourdough baker or just starting your journey, this one is worth trying.
Have you ever made focaccia before? What are your favorite toppings? Let me know—I’d love to get some inspiration for my next batch!

#WildYeastDiaries #HomemadeFocaccia #SourdoughBaking #BakingAdventures 
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