Sourdough has been a staple in American baking since the Gold Rush era, when miners relied on natural leavening for long‑lasting bread. It symbolizes self‑reliance and the frontier spirit, and today it represents the artisanal bread movement across the United States.

In San Francisco, sourdough is known for its tangy flavor due to local wild yeasts. In the Midwest, milder sourdough loaves are common, often using a softer crust. The Pacific Northwest favors whole‑grain additions, while the East Coast sometimes incorporates rye for a denser crumb.

It is typically sliced and enjoyed toasted with butter, used for hearty sandwiches, or served alongside soups and stews. Many families also serve it with olive oil and sea salt as a simple appetizer.

While not tied to a specific holiday, sourdough is often baked for weekend family breakfasts, pot‑luck gatherings, and as a comforting staple during colder months. Some bakers celebrate the “Sourdough Day” on November 5th.

The authentic ingredients are a mature sourdough starter, high‑protein bread flour, water, and salt. Substitutes can include all‑purpose flour (will yield a softer crumb) or whole‑wheat flour (up to 20% of total flour) for added flavor.

It pairs beautifully with classic American soups like chicken noodle or clam chowder, hearty stews, chili, and grilled cheese sandwiches. It also works well as a base for open‑face sandwiches topped with smoked salmon or avocado.

The recipe combines a long, low‑stress bulk fermentation with strategic stretch‑and‑folds and an overnight cold proof, producing a light, airy crumb and a crisp, caramelized crust that many quick‑rise recipes cannot achieve.

Common errors include under‑feeding the starter, skipping the autolyse, over‑handling the dough during folds, and over‑proofing the loaf before baking. Each of these can lead to a dense crumb or poor oven spring.

The loaf should be deep golden‑brown, sound hollow when tapped on the bottom, and register an internal temperature of about 205°F (96°C) on an instant‑read thermometer.

Run of the Mill Kitchen focuses on practical, step‑by‑step home baking tutorials, especially bread and pastry techniques, with an emphasis on clear explanations and troubleshooting for everyday cooks.

Run of the Mill Kitchen emphasizes low‑stress methods like minimal kneading, strategic stretch‑and‑folds, and an overnight cold proof, making sourdough accessible without expensive equipment, unlike some channels that rely on intensive kneading or temperature‑controlled proofing boxes.