As you read this today, Earth Day turns 50 years old. I’m sitting here drinking hemp-laced matcha tea, compliments of my favorite farmer Bruce Haas. And lately—in fact for most of the past month—I’ve been reconnecting with Earth in as many ways as I can—reading Edward Alby, Jane Goodall and Aldo Leopold, practicing yoga, singing with Leonard Cohen and Bob Dylan and Joan Biaz on the radio, meditating (or trying hard), dancing barefoot on warm days in the yard on the grass, taking long walks at twilight, talking to trees—all that 60s counter culture stuff I just never outgrew.

And speaking of counter culture, I’d like you to meet a new special friend: Here’s Maya, or rather Maya Two. That’s her in the jar next to the bread. She’s a bit messy today, but we’ve been busy. Maya is a gift from my friend Jane Zappia—yep Pop’s Pies Jane Zappia. Jane called at the end of March and said: “Would you like some sourdough starter? I have more than I need.” OMG. Can you say Soooooo Hippie! Of course I would!

When she dropped it by, she instructed me to watch a video featuring master baker Patrick Ryan—his master class on making sourdough starter and baking bread. I did…in fact I’m pretty sure I watched it at least 15 times! He’s just so dang cute, so easy to understand, so perfected in his craft, so encouraging, so….ok, 15 times.

And you know where we are headed here, so be sure you watch Chef Ryan before you get into this post. I strongly suggest at least 15 times. It won’t be hard. Be brave! And check out The Fire House Bakery he runs with his wife Laura in County Wicklow and his Bread School in County Cork. Yes, a little side trip to Ireland is a wonderful way to get down to Earth.

So what’s with the name Maya? Jane named the starter after one of our favorite authors, Maya Angelou: And Still I Rise. Of course. Right? I have been feeding Maya sprouted whole wheat organic flour and filtered water weekly ever since she arrived. I store her in the frig because I’m baking sourdough about once a week, so the frig slows her down a bit—sort of like my milk kefir. But about 24 hours before I bake, she comes out of the frig and into my dark warm pantry to get all bubbly and yeasty and sweet-tangy smelling. Then, next day I just pull out what I need, feed her again and pop her back in the frig. To me this ancient process feels grounded, in tune with cycles of seasons, the workings of the Earth and its marvelous system of sustainable life. “Home” is a good word to describe baking sourdough bread for me.

In this post, I  will recount for you the steps you need to make a sourdough starter and a loaf of bread (Chef Ryan shows you how to double this recipe.), pointing out my go-to ingredients and where to get them as we progress through the recipe, but do not skip Chef Ryan and his master class video. He does everything so much better than I can. I’m just a newbie here! I will say that, for me, the most challenging part in all this was converting the grams to typical American equivalents—you know, cups and ounces and teaspoons. If you have a scale that measures in grams, this won’t be a problem for you. But in case you don’t, I think I can help—it’s sort of been trial and error because…

As Chef Ryan keeps repeating, the one golden rule to baking sourdough is that there are no golden rules…no one-size-fits-all guidelines for perfect sourdough because, of course, everyone’s kitchen is different; everyone kneads bread differently with different levels of strength; the humidity and temperature are different nearly every day (in the Midwest for sure). You just have to learn to talk with your bread. As Chef Ryan says: “The bread will tell you when it’s ready.” So watch the video, read this post, make your starter, and bake!

For the Sourdough Starter (a seven-day process, which you will do only once), you’ll need only two ingredients:
Sprouted Organic Whole Wheat Flour (One-Degree Organics Sprouted Whole Wheat Flour performs really well here, but King Arthur Organic Sprouted Whole Wheat is a close second.)
Water (I use filtered water from our Britta.)

  1. On Day One you will take a pint-size clean glass jar and mix about a quarter-cup flour (50 grams) with about a quarter-cup water (50 milliliters). Set on your kitchen counter covered lightly with a tea towel overnight, about 12 hours.
  2. On Day Two your starter should look more like a paste, with the flour and water combining with bacteria in the air. Move the current starter to a slightly bigger jar; then,add another quarter-cup of flour and another quarter-cup of water. Repeat letting it sit out covered overnight.
  3. On Day Three repeat the process described above but increase the flour and water to a half-cup each. The starter should be growing now, getting bubbly and yeasty, moving up the jar as it feeds. If necessary, move to a bigger jar.
  4. On Day Four it’s time to discard some of the starter before you add more—taking out about three-quarters of a cup and adding back a fresh half-cup each of flour and water to the remaining mix. Then back on the counter under the tea towel.
  5. On Day Five repeat the process in step four, discarding about a cup of the starter this time and adding back in three-quarters cup flour and water each. At some point between day four and five, you will probably need to a bigger jar if you haven’t already—choose one that will accommodate the rest of the process and will become a permanent home for your starter.
  6. On Day Six repeat the process of discarding and adding. This time you will discard about a cup and a quarter of your current starter mix and add in about a cup of flour and water each.
  7. On Day Seven you should be able to use your starter—it should have expanded up your bigger jar, acquired a vinegar-sweet smell and become bubbly, thoroughly wet and spongy. If it needs another day—Patrick said this and it sounds ambiguous here, so again, WATCH THE VIDEO—just let it keep going another 12 hours.


Yep, takes a while, which is why I often start my bread in the afternoon and get it to its second rise about 6  p.m. Then I let place it overnight in the refrigerator, so that when I rise in the morning, it has too and we are both ready to roll. Preheat the oven, put the kettle on and mark my bread. Hot bread first thing in the morning. Ok so heaven, right?

Four steps in sourdough process: knead in mixer, rise three hours, rise overnight, score and bake
See, I know this sounds like a big deal, a lot of work, some trial and error. Not gonna lie, that’s how it felt to me. But now I’m in the rhythm—Sunday nights are bread nights, well sometimes Monday nights—whatever works. And it feels good, so natural and connected to the Earth. I bet it can be that way for you, too. Be brave…

“If we surrendered to the Earth’s intelligence we could rise up rooted, like trees.” 
Rainer Maria Rilke