Sourdough has been a staple of American frontier cooking since the Gold Rush, valued for its natural leavening and long shelf life. Today, artisan sourdough reflects a resurgence of slow, hands‑on baking that honors traditional fermentation while using modern tools like the Dutch oven.

In the San Francisco Bay Area, sourdough is known for its tangy flavor and chewy crumb, while Mid‑Western bakers often add whole‑grain flours for a heartier loaf. The Pacific Northwest favors higher hydration doughs that produce an open crumb similar to the recipe shown on Farmhouse on Boone.

Artisan sourdough is typically sliced and served warm with butter, used for sandwiches, or paired with soups and stews. It’s also a popular base for avocado toast and bruschetta in modern American cuisine.

While not tied to a specific holiday, sourdough is often baked for family gatherings, weekend brunches, and as a comforting staple during colder months. Many home bakers view it as a ritual to start the week with fresh bread.

The recipe combines a simple stretch‑and‑fold technique with an overnight cold proof, creating a loaf with a crisp crust and large, airy holes without the need for intensive kneading or a mixer. This method is especially friendly for home bakers who want bakery‑quality results with minimal effort.

Traditional sourdough uses only flour, water, salt, and a natural starter. In this recipe, whole‑wheat flour and bread flour are used for flavor and structure; they can be substituted with all‑purpose flour if needed, but the starter must remain alive and active.

Pair the loaf with classic American soups like chicken noodle or tomato bisque, use it for hearty grilled cheese, or serve alongside a charcuterie board featuring local cheeses and cured meats.

Common errors include under‑feeding the starter, skipping the stretch‑and‑folds, letting the dough get too warm during bulk fermentation, and scoring before the dough is fully chilled. Each of these can lead to a dense crumb or a poor scoring pattern.

A cold proof slows fermentation, allowing the dough to develop stronger flavor and giving the surface enough firmness to hold intricate scoring. It also makes the timing more flexible for home bakers.

Yes. After shaping, you can keep the dough in the refrigerator for up to 24 hours. Keep it covered with a plastic bag or airtight container to prevent drying. If you need to store longer, freeze the shaped dough and bake directly from frozen, adding extra bake time.

The YouTube channel Farmhouse on Boone focuses on food‑from‑scratch cooking, natural living, and handmade home projects, delivering approachable recipes like this sourdough loaf with clear, step‑by‑step tutorials.

Farmhouse on Boone emphasizes minimal equipment, using everyday household items (like a postal scale) and a no‑knead method, whereas many other channels rely on mixers, extensive proofing equipment, or more complex shaping techniques.