Baking a sourdough loaf can span three days, but it doesn’t mean constant effort. The real task requires less than an hour of hands-on time. Kate Freebairn, a sourdough recipe developer and food blogger from rural Western Australia, wants to clear up this misunderstanding. Many avoid baking sourdough, fearing it will monopolize their time.
Freebairn’s new book, “Easy Sourdough on Any Schedule,” shows how to integrate bread-making into a busy lifestyle. For instance, she suggests feeding the starter before sleeping, mixing dough in the morning, and letting it ferment during the day. After work, shape the dough and refrigerate. The next morning, bake it fresh while preparing your coffee.
Besides convenience, sourdough offers health benefits. Its natural fermentation aids digestion due to the active microbes in the starter. Sourdough is also kind to blood sugar levels and rich in prebiotics, promoting gut health. Yet, Freebairn emphasizes its superior taste as the ultimate benefit.
Beginners might worry about needing specialized tools, but that’s unnecessary. A simple pickle jar can replace a starter jar, and any bowl can substitute for a proofing basket. Freebairn herself uses a budget Dutch oven for baking.
Patience is the main investment. Initial attempts may not be perfect, and learning comes from each loaf. This approach underscores her philosophy: use what you have, fit bread-making into your life, and don’t fret over imperfections.
Freebairn’s book, “Easy Sourdough on Any Schedule,” became available in September. It encourages bakers to start sourdough baking without letting it overwhelm their schedules.
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