Sourdough is one of the oldest leavening methods, dating back to ancient Egypt. In Western cuisine it became the staple for artisan breads, prized for its tangy flavor, chewy crumb, and natural fermentation that improves shelf‑life.

European sourdough varies: French pain de campagne uses a mix of wheat and rye, German Bauernbrot incorporates rye and whole grains, while San Francisco’s famous sourdough is known for its bright acidity due to local wild yeasts.

In the French countryside, sourdough (pain de campagne) is often served alongside cheese, charcuterie, or used to sop up hearty stews and soups, highlighting its robust flavor and sturdy crust.

While not tied to a specific holiday, sourdough is a staple for family meals, brunches, and is often baked for community gatherings or as a comforting weekend ritual.

The recipe eliminates the time‑consuming stretch‑and‑fold series, relying on an overnight bulk rise and a quick 1‑minute tension‑building step, making it accessible for beginners while still delivering a classic sourdough crumb and crust.

Common errors include using an inactive starter, adding too much flour which makes the loaf dense, and under‑proofing the dough after shaping, which prevents full oven spring.

The short stretch‑fold creates enough surface tension for a good rise while keeping the hands‑off approach simple; the long overnight fermentation develops flavor and gluten structure without repeated handling.

Yes. After shaping, you can refrigerate the loaf in its proofing basket for up to 24 hours for a slower rise, then bake when ready. Store the cooled bread wrapped in plastic at room temperature for a few days or freeze for longer storage.

The dough should have roughly doubled in size, feel airy and slightly puffy, and show small bubbles on the surface. When gently pressed, it should spring back slowly.

Maria Watkins’ YouTube channel focuses on simple, home‑cooked recipes that require minimal equipment and time, often highlighting classic comfort foods and quick weeknight meals.

Maria Watkins emphasizes a no‑fuss, low‑maintenance method that skips traditional stretch‑and‑fold cycles, making sourdough approachable for beginners, whereas many artisan channels showcase more labor‑intensive techniques.