Sourdough has been a staple of American frontier cooking since the Gold Rush era, prized for its natural leavening and long shelf‑life. It became iconic in San Francisco, where the tangy, chewy loaf symbolized the city’s culinary heritage.

In the U.S., San Francisco sourdough is known for its mild tang and crisp crust, while New York bakeries often add malt for sweetness. Some Midwestern bakers incorporate rye or whole‑grain flours for a heartier loaf.

Traditionally, sourdough is sliced thick and served warm with butter, used for sandwiches, or paired with soups and stews. It’s also toasted for avocado toast or used as a base for bruschetta.

Sourdough is often baked for holidays like Thanksgiving and Christmas, as well as for weekend family breakfasts. Its long fermentation makes it a favorite for gatherings where time can be spent preparing the dough ahead of time.

The recipe eliminates the need for stretch‑and‑fold schedules and long kneading, relying on a simple mix‑and‑rest method while still delivering a classic open crumb and crunchy crust typical of artisan American sourdough.

Common errors include under‑hydrating the dough, not allowing the bulk ferment to double in size, and shaping without creating enough surface tension. Skipping the rice‑flour dusting can also cause the dough to stick to the banneton.

The pre‑heated Dutch oven traps steam, which expands the loaf’s oven‑spring and creates a glossy, crunchy crust. A regular sheet cannot replicate that sealed steam environment.

Yes. After shaping, you can refrigerate the dough in the banneton for up to 24 hours before baking. Once baked, store the cooled loaves in a bread box for a few days or freeze them wrapped tightly for longer storage.

The dough should have roughly doubled in volume and feel slightly jiggle‑y when the bowl is gently shaken. It will be airy and soft, with no dry pockets.

The YouTube channel Foodgeek focuses on practical, science‑backed cooking tutorials that simplify classic techniques for home cooks, covering everything from bread baking to modern culinary gadgets.

Foodgeek emphasizes minimal‑hands‑on steps, eliminating complex schedules and using everyday kitchen tools, whereas many other channels stress multiple stretch‑and‑fold sessions and precise temperature control.