Sourdough has been a staple of American frontier cooking since the Gold Rush, where miners relied on wild yeasts to leaven bread. Today, the resurgence of artisan baking celebrates the slow fermentation process, flavor complexity, and connection to heritage techniques.

In San Francisco, a high‑hydration, tangy sourdough with a crisp crust is iconic. The Pacific Northwest favors whole‑grain blends, while the Midwest often incorporates rye or spelt. Joshua Weissman's recipe blends whole‑wheat and bread flour for a balanced American style.

It is commonly sliced and toasted for breakfast, used for sandwiches, or served alongside soups and stews. The open crumb makes it ideal for butter, jam, or avocado spreads.

Sourdough is a popular holiday gift, especially during Thanksgiving and Christmas, and is often featured at farmers’ markets and community bake‑offs as a showcase of skill.

It represents the craft‑bread movement that emphasizes natural leavening, high‑quality flour, and minimal additives, contrasting with mass‑produced sandwich loaves.

Traditional ingredients are a mature sourdough starter, unbleached flour, water, and salt. Acceptable substitutes include using bleached flour (though gluten development may differ) or filtered water instead of spring water.

Pair it with classic American soups like chicken noodle, chili, or a hearty beef stew. It also shines alongside grilled cheese, poached eggs, or a simple butter and honey spread.

Common errors include using a starter that isn’t fully active, over‑tightening the levain jar lid, neglecting the stretch‑and‑fold schedule, and baking the loaf without a pre‑heated Dutch oven, which all lead to poor rise and dense crumb.

The roulade (scoop‑and‑slap) method develops gluten gently without over‑working the dough, preserving the open crumb while still giving enough strength for a high‑hydration loaf.

Yes. You can shape the loaves, place them in plastic bags, and refrigerate for 14‑15 hours for a cold proof. After baking, let the bread cool completely, then store in a bread bag at room temperature or freeze for longer storage.

The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials that blend classic culinary fundamentals with modern, approachable twists, often emphasizing homemade staples like bread, sauces, and comfort dishes.

Joshua Weissman breaks down each step with clear visual cues, uses everyday kitchen tools, and provides practical timing hacks (like using an off‑oven for warmth), making sourdough accessible to home cooks who may not have specialized equipment.