Sourdough is one of the oldest leavening methods, dating back to ancient Egypt. In Western cuisine it became the staple for artisan loaves, prized for its tangy flavor, chewy crumb, and natural fermentation that predates commercial yeast.

In the U.S., San Francisco sourdough is famous for its bright acidity due to local wild yeasts, while Midwestern bakers often blend whole‑wheat for a heartier crumb. Each region adapts hydration and flour ratios to local climate and taste preferences.

It is commonly sliced and toasted for breakfast, used for sandwiches, or served alongside soups and stews. A thick slice with butter or olive oil highlights its rustic flavor.

While not tied to a specific holiday, sourdough is often baked for weekend family gatherings, potlucks, and as a comforting staple during colder months when a warm loaf is especially welcome.

Sourdough represents the artisan movement within American baking, emphasizing natural fermentation, minimal additives, and handcrafted techniques that contrast with mass‑produced sandwich loaves.

Traditional sourdough uses only flour, water, salt, and a live sourdough starter. Substitutes can include commercial yeast (for quicker rise) or alternative flours like spelt, but they change flavor and texture.

Sourdough pairs beautifully with hearty stews, chili, clam chowder, grilled cheese, and as the base for open‑face sandwiches topped with smoked salmon or avocado.

The recipe blends bread flour with whole‑wheat for added nutrition, uses a series of stretch‑and‑folds and a coil fold to develop gluten without intensive kneading, and incorporates an overnight cold proof for deeper flavor.

Home bakers have moved from simple starter mixes to sophisticated schedules involving autolyse, multiple folds, and refrigeration, allowing greater control over flavor and crumb compared to early 20th‑century quick breads.

Many think sourdough requires special equipment or constant feeding; in reality, a basic starter and a few simple steps produce excellent results, as demonstrated in this video.

Over‑mixing the starter, under‑proofing before the final bake, and opening the oven during the steam phase are frequent errors. Follow the timed rests and keep the oven closed for the first 20 minutes.

The YouTube channel Nandakchi focuses on straightforward home‑cooking tutorials, especially baked goods and traditional Korean‑influenced recipes, presented in a friendly, step‑by‑step style.