foodandthestory's Sourdough Collection on LTK

Sourdough

By foodandthestory

Join me in my making my first sourdough starter.

I thought I was just making bread. Flour. Water. A jar on top of the fridge.

But after sixteen days of feeding, adjusting, and waiting through dormancy, I started to wonder if sourdough was really about something else entirely.

This week’s Food and the Story explores fermentation, ancient bread traditions, and the quiet work of rising.

Rise & Wait is live on Substack. Link in bio @foodandthestory

#foodhistory #sourdough #foodwriter #substack #foodhistorian

#LTKfoodie

This is the first loaf Herb and I made together.

What started as a jar of starter on the counter finally became real bread, using the Beginner’s Sourdough Bread Recipe from Farmhouse on Boone. All that quiet work in Part One led to this moment.

I preheated the oven with the Dutch oven inside until it was screaming hot. I set a piece of parchment paper on a cutting board so I could lift the dough in and out without panicking.

Then, I took Herb’s dough out of the fridge and gently unwrapped the tea towel, relieved when it lifted right out. I dusted the top with a little flour and scored a simple cross with a few small cuts around the sides.

The dough went onto the parchment, into the hot Dutch oven, and baked with the lid on first, then with the lid off until the crust turned deep and golden and the whole kitchen smelled like every warm thing I had been hoping for.

I waited an hour for it to cool, then came the moment that made all the feeding and waiting worth it. When we finally sliced it open, I could not stop smiling. It was really, really good sourdough. We did it!

Recipe I used: Beginner’s Sourdough Bread Recipe by Farmhouse on Boone.

Save this for your first bake and tag me if you and your starter get here too.

#MealAndGrace #HerbTheStarter #MyFirstLoaf #SourdoughBread #BreadFromScratch #FarmhouseOnBoone #SourdoughBeginner #KitchenStories

I did it. I actually made my first sourdough loaf with Herb.

What started as a jar of flour and water on my counter turned into a real loaf of bread, using the Beginner’s Sourdough Bread Recipe from Farmhouse on Boone. I followed her method step by step, hoping the science would catch up with my faith.

First I mixed Herb with water, flour, and salt, watching the dough come together in that shaggy, hopeful way. The dough rested, and then I gave it three rounds of stretch and folds, thirty minutes apart. Little check ins. Quiet moments where I wondered if anything was really changing, or if I was just gently tugging at the edge of a miracle.

After another rest, I folded both sides inward, tucked it into a round, and set it seam side up in a floured tea towel. I covered it with plastic wrap and slid it into the fridge for an overnight cold proof, trusting that time would do what I could not hurry.

This reel is Part One of Herb and my first sourdough bread story, all the slow, hidden work that had to happen before the bake. Part Two will show you the bake.

Follow along and save this if you are thinking about starting your own first sourdough.

Recipe I used: Beginner’s Sourdough Bread Recipe by @farmhouseonboone

#MealAndGrace #MyFirstLoaf #SourdoughBeginner #BreadFromScratch #farmhouseonboone

#LTKvlog #LTKHome #LTKfoodie

I spent a couple of days thinking I may have ruined my starter.

Days 10 through 16 with Herb included about three days of true dormancy. No rise, no movement, nothing dramatic. The book did not mention this stage, and I wish it had, because it can last a few days or even a full week. It feels like everything has stalled even though something important is happening underneath.

Dormant does not mean dead.

A new starter often needs this quiet stretch to rebalance the yeast and bacteria. It may look still on the surface, but the strength is building.

Then almost out of nowhere, Herb began doubling in size and he did it four days in a row.

This is the moment you wait for.

Predictable rise, steady bubbles, and consistent feedings that begin to show results.

Tonight I am giving Herb another feeding with the plan to start my first loaf tomorrow!

Follow along as I attempt my first sourdough bread.

#SourdoughStarter #NewWorldSourdough #MealAndGraceKitchen #LearningAsIGo #GulfCoastBaker

#LTKfoodie #LTKvlog #LTKHome

Day 9 with Herb — a little movement past the marker, thick and peanut-buttery with bubbles throughout.

This stage is normal, so I’m just staying consistent with his feedings. We’ll see what tomorrow brings.

Follow along as I make my first sourdough starter.

#SourdoughStarter #MealAndGraceKitchen

#LTKfoodie #LTKHome #LTKvlog

Day 8 with Herb — a little rise above the marker today!

I kept 100 g of Herb and fed him:
• 100 g bread flour
• 60 g warm water

Our Gulf Coast humidity adds plenty of moisture on its own, so I’m cutting back the water to help him stay thick and strong.

Follow along as I continue making my very first sourdough starter.

#SourdoughStarter #NewWorldSourdough #MealAndGraceKitchen #LearningAsIGo #GulfCoastBaker

#LTKHome #LTKvlog #LTKfoodie

Day 7 with Herb — bubbly but thin again this morning. Still no growth above the rubber band, so I’m trying a lighter feed:
• 100 g bread flour
• 50 g warm water

Stirred thick, lid placed on (not sealed), and back to his warm spot on top of the fridge.

Hoping this helps him build a little more strength.

Follow along as I continue making my very first sourdough starter.

#SourdoughStarter #NewWorldSourdough #MealAndGraceKitchen

#LTKHome #LTKvlog #LTKfoodie

Day 6 with Herb — soft, bubbly, and slowly waking up.

After today’s feeding, I added a rubber band so I can track any rise. One of my followers suggested not sealing the jar airtight, so I’m just placing the lid on top today.

Feed for today:
• 100 g Herb
• 100 g flour
• 100 g warm water

Back to his warm spot he goes!

Follow along as I continue making my very first sourdough starter.

#SourdoughStarter #NewWorldSourdough #MealAndGraceKitchen

#LTKHome #LTKvlog #LTKfoodie

Day 5 with Herb — still bubbling, still rising a little, and still holding that soft, airy texture.

After doing a little more reading, I learned that this “slow and steady” phase is completely normal. Some starters explode with activity early, and others take a few extra days to find their rhythm. Herb is definitely the patient type.

Today’s feed stays the same:
• 100 g Herb
• 100 g bread flour
• 100 g warm water

Stirred smooth, lid on, and tucked back into his warm spot on top of the fridge. We’ll see what tomorrow brings.

Follow along as I continue making my very first sourdough starter using New World Sourdough by Bryan Ford.

#SourdoughStarter #NewWorldSourdough #MealAndGraceKitchen #LearningAsIGo #GulfCoastBaker

#LTKfoodie #LTKHome #LTKFindsUnder100

Day 4 with Herb — bubbly, active, and much runnier thanks to our Gulf Coast humidity.
I did a little research and learned that when the air is this moist, starters can break down faster.
So today I tried a thicker feeding to help balance things out.

Here’s what I did:
• 100 g Herb
• 100 g flour
• 100 g warm water
• then another 100 g flour

before mixing everything together.

It started off stiff but should soften as it ferments. I’ll give him a gentle stir in an hour to help any leftover flour dissolve.

Lid on and back to his warm spot on top of the fridge he goes safe from the AC.

Please follow along as I continue making my very first sourdough starter using New World Sourdough by Bryan Ford.

#SourdoughStarter #NewWorldSourdough #MealAndGraceKitchen #LearningAsIGo #GulfCoastBaker

#LTKfoodie #LTKHome #LTKvlog

Day 3 with Herb, my sourdough starter — and he’s officially waking up!

More bubbles, a little rise, and a texture that’s starting to look alive. Another feed, another rest, and a lot of anticipation.

Follow along as I make my first sourdough starter from New World Sourdough by Bryan Ford.

#SourdoughStarter #NewWorldSourdough #MealAndGraceKitchen #BreadBakingJourney #HomemadeBread

#LTKvlog #LTKHome #LTKfoodie

Day 2 with Herb — my sourdough starter named after my uncle who called me Bread Basket.

A few bubbles, a little funk, and a fresh feeding of 100 g flour + 100 g warm water. He’s coming to life, slowly but surely.

Follow along as I make my first sourdough starter from New World Sourdough by Bryan Ford.

#LTKfoodie #LTKvlog #LTKHome

Follow us
Podcast: More to Say
@shop.LTK
@LTK.home
@LTK.family
@LTK.europe
@LTK.brasil
@LTK.australia
@LTK.asia

Learn more
LTK
Become a Creator
Brand Platform
Newsroom
Company
Careers

Legal
Terms of Service
Privacy Policy
Cookie Policy
Imprint
Do Not Sell
Patents

Support
Help Center
Site Map
Contact Us

© 2026 rewardStyle Inc.