Great Minds BAKE Alike: From Stamps to Starters

Last November, I was chatting with my friend at school about bread, and I mentioned that I had been on a sourdough kick lately. She asked if I had ever made any, and when I told her no but that I’d like to someday, she surprised me by bringing me a starter the very next day. And just like that, a new hobby was born.

I really had no idea what to do at first. We talked almost daily about techniques and shared recipes, and that winter, I settled into a routine.

On Friday night before bed, I would feed my starter. By Saturday morning, if all went well, the starter would be at its peak, ready for me to mix up my dough. For the next few hours, I had to be available to perform a stretch and fold every 30 minutes. But after that, the dough needed to bulk ferment for several hours, giving me plenty of time to go about my day.

If everything went according to plan, I’d shape the dough into a boule (a round loaf) and let it cold ferment in the refrigerator overnight. Then, on Sunday morning, I’d get up and bake it—that’s how Sourdough Sunday came to be! I was so proud of my first loaf that I posted a picture on my Facebook page. And I’ve been posting every Sunday ever since.

Sourdough has a reputation for being difficult and time-consuming, but in reality, it’s all about trial and error—learning your dough and adjusting as needed. When I was first starting out, I especially loved long weekends because they gave me time to experiment. I would often bake two or three loaves, trying different flavors and techniques.

Now that I feel more confident, I don’t bake as much, but I still love a fresh loaf of bread and can't tell you the last time I bought bread at the grocery store.

When I started, my friend gave me a simple, reliable recipe from Little Spoon Farm, and I’m still using it. I often experiment by adding different inclusions, but I still love a classic, plain sourdough! And of course, I’ve also branched out into bagels, crackers, focaccia, dinner rolls, pancakes, blondies… you name it!

Sourdough is a lot like stamping. It takes time, practice, and a little bit of creativity. Whether I’m mixing up a new dough or designing a handmade card, I love the process of experimenting, learning, and sharing my creations with others. There’s something special about making things with your own hands—whether it’s a loaf of bread or a heartfelt card!

And if you’re local, I’d love to stamp or scrapbook with you—and I’d be happy to share my starter too!

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