2 Hungry Birds - Sanne

When it comes to bread, few things evoke the same sense of tradition and flavor as sourdough. This age-old method of breadmaking has been cherished for generations, and its enduring popularity is not without reason. Sourdough’s unique character, tangy taste, and nuanced texture has made it a staple in many kitchens, and in this post, we will explore how sourdough works, why you might choose it over conventional yeast, and how to start baking with it.

Sourdough bread is not your typical loaf of bread. Instead of commercial yeast, it relies on a natural fermentation process driven by wild yeasts and lactic acid bacteria. The magic happens when flour and water come together to create an environment where these microorganisms can thrive. This starter culture, sometimes referred to as a “levain,” becomes the heart and soul of sourdough bread.

Why Use Sourdough Instead of Yeast?

The most apparent difference is flavor. Sourdough has a tangy, complex taste that’s hard to replicate with store-bought yeast. This depth of flavor develops during the fermentation process, thanks to the lactic acid bacteria. Furthermore, sourdough is often considered easier to digest compared to yeast-raised bread. The long fermentation process breaks down gluten and phytic acid, making it gentler on the stomach for some individuals. Sourdough’s acidity acts as a natural preservative, allowing the bread to stay fresher for longer without the need for added chemicals.

How to bake with Sourdough?

Your journey begins with a sourdough starter, which is a simple mixture of flour and water, allowing wild yeasts and bacteria to populate and create a lively culture. It takes patience and daily feeding to establish a robust starter, but it’s also fun, almost like nursing a new pet.

Once your starter is active (which can take about a week), you’ll mix it with more flour and water to create your dough. Depending on your recipe, you might add salt and other ingredients at this stage.

After fermentation, you’ll shape your dough and allow it to proof. This step is where the dough rises, sometimes in a banneton or other proofing baskets, to give your bread its characteristic shape.

The final step is baking your sourdough. Preheat your oven with a cast-iron Dutch oven inside. Once hot, carefully place your dough in the Dutch oven and bake, covered, for a portion of the time, and uncovered for the rest. This method helps trap steam and create a beautiful crust.

Sourdough is a timeless craft, rooted in tradition yet versatile enough to fit modern kitchens. Its unique flavor and texture, combined with potential health benefits, make it a worthwhile endeavor for those who love good bread. While the process might seem challenging at first, the reward of a homemade, freshly baked sourdough loaf is well worth the effort. So, roll up your sleeves, embrace the patience it requires, and embark on your sourdough journey – you won’t be disappointed.

Want to make sure you’re off to a good start? Buy the Sourdough Starter Kit from Basil & Bloom:

Chermoula is a classic North African condiment, and if you’re only familiar with the green version, the red chermoula is worth getting to know. Villa Jerada’s take is rich and deeply savory, built around sun dried tomatoes, preserved lemon, herbs, garlic, and warm spices. It’s bold without being heavy and has just the right balance of acidity, sweetness, and spice.

This is the kind of condiment that earns its place in the fridge because it works in so many situations. You don’t need to follow a recipe or commit to Moroccan cooking for it to make sense. A spoonful here and there is often enough to transform a dish.

One of the easiest ways to use it is as a marinade. Chicken and fish are obvious choices, but it also works beautifully with shrimp or lamb. Coat the protein, let it sit for a couple of hours if you have time, then grill or roast. The preserved lemon and spices do most of the work for you.

It’s also excellent with vegetables. Toss cauliflower, zucchini, bell peppers, or carrots with a little chermoula before roasting, and you’ll end up with vegetables that feel finished rather than like an afterthought.

Chermoula dip: If you’re putting together something casual, chermoula makes a great dip base. Stir a spoonful into Greek yogurt or labneh and serve it with warm bread or raw vegetables. It’s simple, but it always disappears first.

For salads and grains, chermoula works well as a shortcut dressing. Fold it into couscous or bulgur with chopped tomatoes, cucumber, and herbs, or drizzle it over lentils or roasted chickpeas for something more substantial.

Seafood is another natural match. A light drizzle over a fish fillet before baking or grilling adds depth without masking the flavor of the fish. The acidity from the preserved lemon keeps everything fresh.

Villa Jerada’s chermoula is a solid, versatile condiment that fits easily into everyday cooking. The flavor is balanced and well rounded, and it works across a wide range of dishes without taking over. It’s the kind of product you keep in the fridge and reach for when something needs a little more depth, without having to think too hard about it.