04/29/2026
Fresh-baked sourdough today, and I even made a little reel of the process, from living starter to finished loaf. 🍞
Inspired by techniques I learned from Sip Sip Hooray, I have loved discovering that traditional sourdough is more than bread making. It is fermentation science. Research suggests long-fermented sourdough may support a lower glycemic response than conventional bread, may improve mineral bioavailability through phytate reduction, and may enhance digestibility through natural fermentation.
There is also something grounding and almost therapeutic about the process itself: mixing by hand, developing the dough, watching fermentation unfold, and creating something nourishing from simple ingredients.
Part art, part science, part therapy.
Grateful to Sip Sip Hooray for sharing these techniques and keeping the craft of true sourdough alive. Hope you enjoy the reel. ✨