Matilda Day 3

Baking sourdough bread without precise measurements can be a liberating way to connect with the dough and understand its natural behavior. Using whole wheat flour adds a rich, nutty flavor and increases the fiber content, making your bread healthier and more satisfying. Tap water often contains minerals that can actually benefit the fermentation process, though if your water is heavily chlorinated, it might be worth using filtered water for better starter health. In my experience, keeping the process simple has helped me stay consistent and enjoy the journey more. Matilda, the sourdough starter, thrives best when nurtured daily without overcomplication. I usually feed her with whole wheat flour because it ferments well and builds a strong starter. If you're new to sourdough, don’t stress about exact measurements, especially in the beginning. Focus on the feel of the dough; it should be slightly sticky but manageable. Watching your starter bubble and grow is one of the most rewarding parts of sourdough baking. Moreover, whole wheat flour hydration might require a bit more water due to its higher absorption rate, so adjusting water levels based on dough texture is key. Sourdough baking is as much an art as it is a science. I highly recommend embracing this flexible approach, especially if you prefer a clean eating lifestyle and homestead kitchen vibes. Sharing my experience with Matilda challenges the idea that baking sourdough must be exact; instead, it’s about patience, observation, and enjoying wholesome food made from scratch.