Sourdough bread dates back to the Gold Rush era when miners relied on natural leavening to bake sturdy loaves on the frontier. In America it became a symbol of self‑reliance and artisanal baking, especially in San Francisco where the famous "San Francisco sourdough" style emerged.

The most famous U.S. variation is San Francisco sourdough, known for its tangy flavor from local wild yeasts. Other regions, like the Pacific Northwest, often incorporate whole‑grain flours, while New York bakeries may add a touch of malt for a milder taste.

In the United States, sourdough is typically sliced and served toasted with butter, used for sandwiches, or paired with soups and stews. It’s also a popular base for avocado toast and bruschetta.

While not tied to a specific holiday, sourdough loafes are often baked for family gatherings, weekend brunches, and as a comforting staple during colder months. Many home bakers also make sourdough for Thanksgiving to accompany turkey and gravy.

The recipe eliminates the labor‑intensive kneading step, relying on a long fermentation to develop gluten. This makes artisan‑quality sourdough accessible to home cooks who may lack a stand mixer, while still delivering a crisp crust and open crumb.

Common errors include under‑feeding the starter, using water that’s too cold (which slows fermentation), and over‑proofing the dough so it collapses. Also, failing to create steam in the oven will result in a dull crust.

A Dutch oven traps steam and creates a mini‑oven environment, which mimics professional steam‑injected ovens. This yields a glossy, crackly crust and better oven spring compared to baking on a sheet without steam.

Yes. After baking, let the loaf cool completely, then wrap it tightly in plastic or store it in a bread box for up to five days. For longer storage, slice and freeze the bread; re‑heat in a 350°F oven before serving.

The crust should be deep golden‑brown with a glossy finish, and the loaf should have a pronounced “ear” where it was scored. An internal temperature of 210°F and a hollow sound when tapped on the bottom indicate it’s fully baked.

The YouTube channel America's Test Kitchen specializes in scientifically tested, fool‑proof recipes and detailed cooking technique videos that help home cooks achieve reliable results.

America's Test Kitchen emphasizes precise measurements, controlled fermentation times, and equipment‑agnostic methods (like the no‑knead technique) whereas many other channels focus on visual flair or high‑tech gadgets.