Naturally leavened sourdough is one of those quiet traditions that has been passed down from kitchen to kitchen for generations. It begins with nothing more than flour and water, tended daily until it becomes a living starter. This simple mixture holds the wild yeasts that give sourdough its character, rising the dough in a way that feels closer to nature and closer to the way our grandparents baked. It takes time, and that is part of its charm. A natural starter will never rush, and the flavors it creates are deeper because of it.

The long fermentation that follows gives sourdough its heart. While the dough rests and rises slowly, it develops the kind of flavor that only patience can create. Bakers who choose this method know the pleasure of waiting for the dough to tell them when it is ready. During those hours, the dough becomes softer, more flavorful, and often easier for many people to enjoy. When it finally reaches the oven, it bakes into a loaf with a tender crumb, a golden crust, and a warmth that fills the whole kitchen.