17/05/2026
Sourdough and Other Breads
Part 1: Preliminary Considerations
I'm really keen to write something about sourdough bread. Many forums make everything so complicated, and it often borders on being a science. I want good bread, but as simply as possible. People used to bake with sourdough for centuries, didn't they? They didn't weigh everything down to the gram or stretch and fold a hundred times. Nothing was wasted; there was probably little to no "discard." They probably didn't philosophize much about "hydration" either.
I often bake my own bread because I live in New Zealand. The selection of "good" bread isn't great. Either you have to travel far, or it's very expensive. Here, "sourdough bread" often means wheat sourdough. Store-bought sourdough bread looks good at first, but then turns out to be very fluffy and soft. If there's any rye flour in it at all, it's only a small amount. This affects the taste and texture of the bread.
Another reason why I bake so much myself is that I know exactly what's in it. Additives like emulsifiers, preservatives, too much salt, sugar, and so on. I don't need any of that in my bread. And you can add whatever you like: bread spices or other seasonings, even onions sometimes. I know my flour is fresh and free of creepy crawlies.
Speaking of flour, for the white flour portion of a recipe, I use regular white flour from the supermarket. Here in New Zealand, there are two types: plain or high grade (or bread flour, strong flour, which has a higher protein (gluten) content). The high grade flour is better for bread dough, pizza, yeast pastries, and pasta. I've noticed that there are significant differences in rye flour. I've often bought it from various stores: Bin Inn, Gilmours, supermarkets, health food stores, etc. Currently, I buy it directly from a mill on the South Island of New Zealand. The flour is so much better. It's whole meal flour, but very finely milled—such great quality and a wonderful taste. Whole meal flour shouldn't be stored for too long; it quickly goes rancid and attracts pests. I order several kilos from the mill, pack it into 1-2 kg portions, and then freeze it. For beginners, however, I would recommend baking with flour that you can easily buy and restock. As you bake more often, you can always explore other options.
If it becomes a real hobby, you can, of course, try more complicated recipes and experiment with variations.
For me, the end product is paramount: whether we like it, whether it has a good consistency, a good bite, and whether it still tastes good a few days later. The effort involved should be manageable, and I always try to simplify the process. And if you bake a double batch, you always have a loaf of bread in the freezer!
Perhaps this first post will inspire you to give it a try. It's really easier than you think! In my next post, I'll give you more specific tips and gradually write down some recipes. Not just sourdough, but other breads too.
Best regards from your team@lecker
