Sourdough bread doesn’t have to be complicated! An expert debunks 3 myths…

You can enjoy your very own sourdough bread, without a lot of fuss.

Listen. There are few things in life as beautiful as a loaf of homemade sourdough bread, but you might be too scared to make it from scratch.

Scott Hutchins has sourdough—the easy way. All the shortcuts, and none of the fluff. Scott said he’s “dummy-proofed” his recipe. It still has the rustic crust and tangy flavor, but without all the misconceptions. Scott busted three sourdough myths for us.

Myth #1: Managing your starter is complicated, confusing, and filled with anxiety and stress

Sourdough bread, with its crusty exterior and chewy crumb, has captured the hearts (and taste buds) of many home bakers. But there’s one thing that often intimidates novices: the mysterious sourdough starter. Scott shared how to get a good starter, without the unnecessary drama.

Let’s break it down:

1. Flour and Water: Start with equal parts flour and water. Use a clean container (rinse it well to remove any soap or grease residue) and maintain a warm room temperature (around 70°F). The microorganisms in your starter will thank you.
2. Patience: It takes time. Be patient. Feed your starter daily, and it will reward you with bubbles and that delightful tang.
3. Flour: All-purpose or bread flour works. Experiment if you like, but don’t stress.
4. Water: Tap water is fine. No need for special water.
5. Cheesecloth: Skip it. Cover your starter loosely with a lid or cloth.
6. Feed Frequency: Daily or when it reaches maximum height—your choice.

Still feel overwhelmed? Buy premade. You can always buy premade starter from someone. This takes out the hassle of having to bring your own starter to life.

Myth #2: Making sourdough bread involves a lot of rules and steps

The internet makes it seem like you need to follow every step precisely or face sourdough doom. Not true! Scott broke the rules and lived to tell the tale. Here’s his no-rule method:

1. Bulk Rise: After mixing your dough, let it rest in the fridge overnight. No rush. Life happens; dough waits.
2. Stretch and Fold: Give your dough a gentle workout. Stretch it, fold it, and let it relax. Repeat as needed.
3. Counter Rise: Shape the dough into a ball, drop it in a bowl, and cover it. Leave it on your counter for 7–8 hours. No fuss.

Sourdough doesn’t need to be complicated. Break a few rules, embrace simplicity, and let your dough rise to crusty, tangy perfection.

Myth #3: If I decide to learn sourdough bread, I will need to quit my job and say goodbye to my family because sourdough bread will consume all of my time and energy

Dramatic, but that’s how it feels! Scott says that sourdough offers a lot of wiggle room. Life happens. If you can’t feed your starter today, no worries! Pop it in the fridge. It will be patient. Forget the complex rituals.

Find more from Scott on Instagram, @scottsbread. Scott offers sourdough classes along the Wasatch Front with his rule-breaking method.