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Well, friends, not every bake is a win, and this time, I promised to share both the triumphs and the flops for my blog, The Wild Yeast Diaries. Here's my latest sourdough story—a salty surprise! It all started with a little oopsie involving my salt shaker. I accidentally opened the wrong side (you know, the dump it all outside), and before I realized it, way too much salt had landed in my dough. I tried to scoop out as much as I could, but as it turns out, salt is sneaky and blends in far too well! The rest of the process was smooth sailing: 20 minutes with the lid on my trusty Krustic Oval Dutch oven, then another 20 minutes with it off. The crust browned beautifully, giving me hope, but alas, the salt had already sucked all the goodness out of the loaf. Lesson learned: salt might be tiny, but its impact is mighty. Be extra careful when adding it to your dough—just a little too much, and it can overwhelm all the hard work. (oh and ignore that burned-on pizza stone - my oven needs a good cleaning after all the holiday cooking around here). Here’s to the next bake, and hopefully, a loaf that’s a little less... salty. Have you ever had a kitchen flop like this? Share your story below—I’d love to hear I’m not alone! 
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 Do you ever stumble upon a recipe and think, This could be amazing… but it needs a little something special? That’s exactly how Audrey’s Sourdough Blueberry Loaf came to life! It all started with a craving for something fruity, tangy, and oh-so-moist. I found myself scrolling through blueberry muffin sourdough recipes, but muffins weren’t quite what I wanted. I needed a loaf — something sliceable, shareable, and just a touch more elegant. So, armed with inspiration (and a trusty jar of sourdough discard), I got to work adapting, tweaking, and tasting until this recipe was born. And let me tell you, it’s a keeper! Why a Loaf? Don’t get me wrong, muffins are adorable and portable, but there’s just something about slicing into a loaf. It’s the centerpiece of any breakfast table, perfect for slathering with butter or enjoying on its own with a cup of coffee. Plus, turning a muffin recipe into a loaf means all that fruity, tangy goodness bakes up into a golden, beautifully domed top — the kind that practically begs for a photo. The Sourdough Secret The real magic here comes from the sourdough starter. If you’ve been nurturing your starter (or even if you’ve just been staring at it, wondering what to do next), this recipe is a perfect way to use up that discard. The sourdough adds a subtle tang that makes the sweetness of the blueberries pop and gives the loaf an extra tender crumb. And don’t worry — you don’t need to be a sourdough pro for this. Even if your starter has been sitting in the fridge for a week, it’ll still work wonders here. No bubbling? No problem! The baking powder and soda do all the heavy lifting, so you’ll still get a gorgeous rise. What Makes This Loaf Special? Here’s the thing: this isn’t just a blueberry loaf. It’s loaded with cozy spices like cinnamon and nutmeg, has a touch of honey for warmth, and is crowned with those juicy blueberries pressed into the top (pro tip: scatter them like you’re decorating a cake). It’s everything you want in a breakfast, snack, or dessert, wrapped up in one. And if you’re wondering about substitutions, let me tell you: this loaf is as flexible as a yoga instructor. Don’t have sour cream? Try buttermilk. Out of blueberries? Raspberries, blackberries, or even diced peaches will work. The recipe is designed to let you get creative. A Loaf That’s All About Fun One of my favorite things about baking is the joy it brings to the kitchen. From folding in the berries to pressing the extras on top (a technique I refined after a few blueberry sinkholes), this recipe is as much about the process as it is the end result. There’s something so satisfying about pulling this beauty out of the oven, letting it cool (if you can wait that long), and slicing into that perfect crumb. So, grab your sourdough discard, a big handful of blueberries, and let’s bake something amazing. Whether you’re serving it at brunch or sneaking a slice late at night, this loaf is guaranteed to become a fast favorite. And when your family asks, Where did you find this recipe? you can just smile and say, “Oh, I adapted it from a couple of ideas… and made it my own.” Because that’s exactly what this loaf is — a little bit of inspiration, a whole lot of fun, and entirely yours.  With all the sourdough magic happening in my kitchen, I've got a mountain of discard begging to be used! Enter one of my all-time favorite bloggers, Amy Bakes Bread amybakesbread.com/ Her recipes never disappoint, and this Gingerbread Sourdough Discard Loaf is no exception—so easy and ridiculously delicious! For my first attempt, I used a traditional loaf pan. Okay, confession time: it wasn’t the prettiest loaf on the block, and I totally forgot to snap a pic before we dove in. (Oops!) But let me tell you, it was chef's kiss yummy! Then, I stumbled across these adorable mini loaf pans and thought, "Why not whip up some mini magic?" I made a loaf for each of my Peacock brothers-in-law, and I have to say, they turned out pretty darn cute (if I do say so myself). Here’s the recipe if you want to give it a try: https://amybakesbread.com/gingerbread-sourdough-discard-loaf/ Trust me, your taste buds will thank you! 🥖✨   There’s nothing quite like baking your first sourdough loaf. I was both excited and nervous, but as someone who believes in learning through trial and error, I jumped right in. I followed John Kanell’s recipe from The Preppy Kitchen and must have watched his YouTube channel a dozen times before I felt ready to give it a go. Honestly, I even propped up my iPad and played the video step by step—starting, stopping, and rewinding while working through each stage. The result? My first loaf turned out better than I expected! It wasn’t perfect, but it was pretty good, and I couldn’t have been prouder. That first slice, with its golden crust and soft interior, made all the effort worth it.  Lessons Learned
Photo Gallery: My First Loaf Here are a couple of pictures I took of my first sourdough loaf—my very own labor of love:
Your Turn
If you’re on the fence about trying your first bake, go for it! You might surprise yourself like I did. What was your first sourdough baking experience like? Share your stories in the comments—I’d love to hear about your first loaves! What’s in a name? Well, when it comes to sourdough starters, apparently quite a lot! If you’ve spent time in the sourdough world, you’ve probably noticed that naming your starter is almost a rite of passage. It might sound quirky, but trust me, it adds a whole new layer of fun and personality to baking. After all, you’re feeding it, nurturing it, and watching it grow—it’s basically your doughy little pet.  Meet My Starters When I started my sourdough journey, I decided to name my original starter Burke and its discard jar Mozzie. Later, I ordered another starter from King Arthur Baking and named it Burke, promoting my original starter to Mozzie, and the discard jar became Neal. Why these names? My husband and I were binge-watching the show White Collar at the time and fell in love with the characters. It only made sense to honor them in my baking adventures. For me, naming my starters made the process so much more personal. I felt connected to them, cheering them on when they bubbled to life and forgiving them when they seemed a little lazy (looking at you, Neal!).  Why Name Your Starter? It’s Fun! Let’s be real: baking sourdough can be a long and sometimes messy process. Giving your starter a name makes the whole experience more enjoyable and a little less intimidating. It Feels Personal Your starter isn’t just a mix of flour and water—it’s a living, breathing thing (well, kind of). Naming it gives it personality and makes it feel like part of the family. It’s a Community Tradition Naming your starter is almost like joining an unofficial sourdough club. Whether you name it after a favorite character, a pun (like “Doughbacca”), or something sentimental, it connects you to other bakers who share the same quirky joy. It Encourages Care When your starter has a name, you’re more likely to take care of it. It’s not just “discard” or “flour mix”—it’s Neal or Mozzie, and they deserve some love!  Tips for Naming Your Starter
Join the Fun! Have you named your starter? I’d love to hear its name and the story behind it! Share your starter’s name in the comments and let’s celebrate the creativity that makes sourdough baking so special. Because let’s face it—naming our starters isn’t just about bread. It’s about joy, connection, and making every bubble and rise just a little more meaningful.  So, you’ve got a sourdough starter. Congratulations! You’re now the proud parent of a bubbly, tangy, living jar of potential. It’s like having a pet, but instead of walks and squeaky toys, it just wants flour, water, and a little love. But let me tell you, maintaining a starter can be a little tricky—at first. Don’t worry; I’ve made the mistakes so you don’t have to. Here’s the fun, no-stress guide to sourdough starter care.
Sourdough Starter Basics: Feed It, Love It, Don’t Fear It! A sourdough starter is basically a jar of tiny yeast and bacteria doing their best to make your bread dreams come true. But like all living things, it has needs. If you don’t feed it regularly, it gets cranky. (Think: sour-smelling and sluggish, like me before my coffee.) Here’s the starter survival plan:
Here’s why:
Discard: It’s Not Waste, It’s an Opportunity! Ah, discard. It sounds bad, right? Like throwing away a part of your starter. But hear me out: discard is the key to a happy, manageable starter. Without it, your jar becomes a sourdough skyscraper, needing more and more flour to stay fed. Plus, discard has big potential. Here’s why discard is actually awesome:
What to Do with Discard (aka Starter’s Gift to You) Let’s turn that “waste” into taste! Save your discard in a separate container (it’ll keep in the fridge for about a week) and use it in:
Start a “discard jar” in your fridge. You’ll always have it handy for impromptu sourdough experiments. Final Thoughts: You’ve Got This! Listen, sourdough starters aren’t as intimidating as they seem. With a little routine (feed, discard, repeat) and a trusty kitchen scale, you’ll be a sourdough pro in no time. Remember, your starter doesn’t need perfection—it just needs a little care and attention. And once it’s happy and healthy, it’ll reward you with the best bread (and waffles, and crackers…) you’ve ever had. So grab your jar, dust off your scale, and get ready to make some magic happen. Sourdough is waiting for you!  When I first started my sourdough journey, I didn’t realize how attached I’d become to my starter. Meet Mozzie—yes, I named it! Naming your starter might seem silly, but it turns something intimidating into something fun and personal. Plus, it makes feeding time feel less like a chore and more like caring for a quirky little pet.
Here are a few things I wish I had known when I first started taking care of Mozzie: It’s a Commitment, Not a Chore Taking care of a starter is easier than you think. Feed it, mix it, and it’ll reward you with bubbly happiness. Starters Are Surprisingly Resilient Forgot to feed it? Left it in the fridge too long? Don’t panic! With a little TLC, starters can bounce back from most neglectful moments. Temperature Matters Mozzie gets a little sluggish when the kitchen is cold, so I’ve learned to be patient. A warm spot can help speed things up if you’re in a hurry. Discard Isn’t Waste The word “discard” makes it sound useless, but it’s anything but! I’ve used Mozzie’s discard to make pancakes, crackers, and even cookies—delicious ways to reduce waste. It’s a Mini Science Experiment Mozzie is a mix of wild yeast and bacteria, and watching it bubble and rise feels like a magic trick every time. Understanding the science makes the process even cooler. It’s Not Just for Bread Sourdough starters aren’t just for loaves. Pancakes, waffles, and muffins? Yes, please. Mozzie loves to multitask! Naming Mozzie and learning to care for it has been one of the most rewarding parts of my sourdough adventure. What’s your starter’s name? If you haven’t named it yet, give it a try—it might just make the experience even more fun!  When I signed up for the Sourdough Pizza class at the Camp McDowell Sampler Workshop, I had no idea it would ignite such a passion. Taught by Erin Maher, the session introduced me to the art of making sourdough pizza crust from scratch. Beyond the recipe, I walked away with a deeper appreciation for quality ingredients and tools that elevate the baking process.
The Recipe That Started It All The class was hands-on, starting with the basics of combining flour, water, and sourdough starter to create the dough. The process was therapeutic—kneading, stretching, and shaping the dough into perfect balls. Erin’s attention to detail and her helpful tips (like using semolina flour for shaping and King Arthur Flour for its quality) made all the difference. The recipe itself was simple but packed with flavor, and the final result? A pizza crust that was perfectly chewy, slightly tangy, and had just the right amount of crisp. The Tools That Changed Everything Graza Olive Oil Erin introduced us to Graza Olive Oil, a cold-pressed olive oil that’s as rich in flavor as it is in quality. Using this in the dough and sauce added a fresh, vibrant flavor that elevated the pizza to gourmet status. King Arthur Flour A cornerstone of the recipe, King Arthur Flour stood out for its consistency and high quality. Its unbleached, non-bromated formula ensures the best results, especially for sourdough. It’s now a staple in my pantry! Ooni Pizza Oven Watching Erin use the Ooni Pizza Oven was a game-changer. This portable oven reaches high temperatures that mimic traditional brick ovens, producing that perfect crust with a charred yet airy texture. While my home oven does the job, the Ooni remains on my wish list. Pizza Peel Erin demonstrated how a good pizza peel makes transferring dough to the oven effortless. Paired with a sprinkling of semolina flour, the dough slides off seamlessly, ensuring no loss of toppings or awkward flops. Infrared Laser Thermometer Erin also showed us how to use an infrared laser thermometer to measure the temperature of super-hot ovens and pizza stones. It’s an invaluable tool for ensuring the perfect cooking environment for your pizza. Silicone Bench Scraper The silicone bench scraper was a surprisingly handy tool for handling sticky dough and keeping the workspace clean. It’s a must-have for any baking enthusiast. Lessons Learned
From Class to Kitchen This class wasn’t just about pizza; it was a deep dive into the joy of baking and the beauty of sourdough. I’ve been hooked ever since, experimenting with new techniques and dreaming of my next big bake. What tools or ingredients have transformed your baking experience? I’d love to hear about them!  Starter: The Heartbeat of Sourdough
Imagine a tiny jar of life—a mix of flour and water that bubbles away thanks to wild yeast and friendly bacteria. Your starter is the superhero that makes sourdough magic happen, giving bread its rise and tangy flavor. Tip: Give it a name! Mine’s called “Yeastie Beastie” because, let’s face it, it’s basically part of the family now. Feed it, love it, and it’ll reward you with amazing bread. Levain: Starter’s Big Performance Levain (fancy French word, I know) is just a souped-up version of your starter. You take a scoop, mix it with extra flour and water, and let it bubble. This is the VIP guest at your sourdough party—it’s what actually goes into your dough to work its magic. Fun Fact: Levain is basically starter with a makeover. Think of it as starter saying, “Hold my flour—I got this!” Autolyse: The Dough’s Spa Day Autolyse (pronounced auto-lease) is where flour and water hang out and get cozy before you add salt and levain. During this rest, the gluten starts developing all by itself. No kneading required! Think of it like this: Your dough gets a little massage and chill time before the hard work starts. You’ll end up with dough that’s smooth and happy (and way easier to work with). Bulk Fermentation: The Flavor Factory This is the dough’s first big rise. It’s where all the magic happens—flavors deepen, gluten strengthens, and those bubbles we all love start forming. Pro Tip: Patience is key. Bulk fermentation can take hours, but trust me, good things come to those who wait. (And don’t poke it every 10 minutes. I learned that the hard way.) Proofing: The Final Countdown Proofing is the dough’s last hurrah before hitting the oven. You shape it, let it rise again, and it gets nice and puffy. This is when you pray to the sourdough gods for the perfect bake. Tip for Beginners: If you’re not ready to bake right away, pop it in the fridge for an overnight proof. Cold dough = easier scoring and better flavor. Bench Rest: Let the Dough Take a Breather After shaping your dough, it needs a quick nap. This short resting period (10-30 minutes) lets the gluten relax so you can shape it without a fight. Analogy Alert: Think of it like stretching after a workout. Your dough needs a moment to loosen up before the big game (aka baking). Scoring: Dough Art 101 Scoring is where you get to flex your creative muscles. Use a razor or lame to slash your dough before baking. These cuts aren’t just pretty—they help the bread expand in the oven without bursting like an overfilled balloon. Fun Idea: Start simple with a single line, then work your way up to Instagram-worthy designs. It’s the sourdough equivalent of latte art. Crumb: The Inside Scoop Crumb is the pattern and texture of the bread’s interior. Open crumb = big airy holes (perfect for avocado toast). Closed crumb = tighter texture (great for sandwiches). Pro Tip: Don’t stress about the “perfect crumb.” Even tight crumb bread is delicious. Plus, fewer holes = no butter drips! Hydration: Water vs. Flour Hydration is the percentage of water in your dough compared to flour. Higher hydration = wetter dough = more open crumb. Lower hydration = easier to handle = beginner-friendly. Reality Check: High hydration dough is like wrestling a wet noodle. Start with lower hydration until you’re ready to level up. Oven Spring: The Big Bake Moment Oven spring is when your bread goes poof in the oven, creating that beautiful rise and crusty top. It’s the moment all your hard work pays off. Hot Tip: Preheat your Dutch oven or baking stone for maximum oven spring. It’s like giving your dough a running start. What’s Your Favorite Term? Which of these sourdough terms do you love (or still find confusing)? Let’s geek out over dough in the comments!  Getting into sourdough baking can feel like learning a new language. Here’s a quick glossary to help you sound like a pro (and understand what those YouTube bakers are talking about):
Starter: The magic mix of flour and water where wild yeast and bacteria live. It’s what makes sourdough rise without commercial yeast. Think of it as your baking pet—it needs love and feeding! Levain: A portion of starter mixed with additional flour and water, used to raise your bread. It's like starter’s big moment! Autolyse (pronounced: auto-lease): A rest period where flour and water are mixed and left alone. This step helps gluten develop and makes your dough easier to work with. Bulk Fermentation: The first big rise after mixing your ingredients. This is where the dough develops flavor and strength. Proofing: The final rise before baking. This is where your shaped dough gets airy and fluffy. Bench Rest: A short resting period during shaping that lets the gluten relax, making it easier to work with. Scoring: The art of slashing your dough with a razor (or lame) before baking. This controls how your bread expands in the oven and adds that gorgeous artisan look. Crumb: The texture and pattern of the inside of your bread. Big holes? That’s an open crumb. Tight and uniform? That’s a closed crumb. Hydration: The ratio of water to flour in your dough. High hydration dough (more water) is wetter and can lead to a more open crumb. Oven Spring: The magic moment when your dough puffs up in the oven, creating those beautiful airy loaves. |
Audreyis a sourdough enthusiast and lake life lover who’s embracing the joys (and flops) of baking from scratch. When she’s not experimenting with wild yeast, she’s styling jewelry and sharing her adventures one loaf at a time. ArchivesCategories |
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