The sour point!
Sourdough Bread: From COVID-19 Trend to 2025 Staple In the world of baking, few trends have had as enduring an impact as sourdough bread. What began as a lockdown pastime during the COVID-19 pandemic has blossomed into a global phenomenon. Now, in 2025, sourdough is no longer just a bread—it’s a lifestyle, a craft, and a connection to our shared culinary heritage. The Rise of Sourdough During COVID-19 Back in 2020, as the world grappled with isolation and uncertainty, people sought comfort and purpose in their kitchens. Supermarket shelves were stripped bare of yeast, and flour became a coveted staple. This scarcity pushed many home bakers toward sourdough—a bread that relies on a natural starter made from just flour and water. Sourdough quickly became more than a means to an end. It was a science experiment, a meditative practice, and a way to feel productive during uncertain times. Social media platforms lit up with photos of bubbling starters, intricately scored loaves, and tales of baking triumphs (and disasters). A global community of home bakers emerged, united by their love of wild fermentation. Why Sourdough Stuck Around Unlike many trends that fade away, sourdough has continued to grow in popularity. By 2025, sourdough baking is firmly embedded in our culinary culture. Sourdough’s natural fermentation process breaks down gluten, making the bread easier to digest for many people. It also enhances nutrient availability and reduces the glycemic index of the bread. With the rise of health-conscious eating, sourdough remains a top choice. In an era of mass production, sourdough offers a return to craftsmanship. Each loaf is unique, a product of time, patience, and skill. This artisanal appeal resonates with people seeking authenticity. Sourdough aligns with the growing push for sustainable food practices. By using a starter instead of commercial yeast, bakers rely on natural, local microbes. Home bakers also appreciate sourdough’s versatility—leftover starter can be used in pancakes, crackers, and more, reducing food waste. The sourdough community continues to thrive online, with bakers sharing tips, recipes, and photos. Workshops, sourdough festivals, and local baking groups have also sprung up, bringing people together over their shared love of bread. Sourdough in 2025 Today, sourdough has evolved far beyond its humble beginnings. Artisanal bakeries feature sourdough as a centerpiece of their menus, experimenting with flavours, flours, and fermentation techniques. Supermarkets now stock “wild fermented” sourdough, catering to those who want the taste without the hard work involved. Home bakers, too, have upped their game. Advanced techniques like lamination, hydration experimentation, and decorative scoring are now common knowledge, thanks to online courses and communities. Baking tools—like bannetons, scoring blades, and dough scrapers—have become household staples. Even professional chefs are incorporating sourdough into their cuisines, using it for pizzas, desserts, and even cocktails. Its versatility knows no bounds. The Legacy of a Loaf The COVID-19 pandemic may have been the catalyst, but sourdough’s staying power lies in its ability to connect us—to history, to nature, and to each other. In 2025, baking a loaf of sourdough is no longer just a quarantine project; it’s a symbol of resilience, creativity, and the simple joys of slowing down. Whether you’re a seasoned sourdough expert or just getting started, there’s no better time to join the movement. After all, every great loaf begins with a single starter. So grab your flour, water, and patience. The world of sourdough is waiting for you!
Sourdough Bread
MAKES 1 LARGE LOAF Equipment: 1kg banneton
370ml water, at about 25°C/77°F, plus 20ml extra
100g bubbly sourdough starter
420g organic 85% extraction bread flour, plus extra for dusting
50g wholemeal flour
13g sea salt
vegetable oil
40g rice flour mixed with 40g bread flour
Method for Sourdough Bread
Step 1: Mix the Dough
1.In a large bowl, combine 370ml water (at 25°C/77°F) with 100g bubbly sourdough starter. Mix well to dissolve the starter.
2.Add 420g organic 85% extraction bread flour and 50g wholemeal flour to the bowl. Mix until there are no dry patches. Cover with a damp cloth and let it rest for 30 minutes (autolyse).
Step 2: Add Salt
1.Dissolve 13g sea salt in 20ml water.
2.Add the salt solution to the dough. Gently mix by squeezing and folding the dough until the salt is evenly incorporated.
Step 3: Bulk Fermentation
1.Lightly oil a large bowl or container. Transfer the dough into it.
2.Over the next 3-4 hours, perform stretch-and-folds every 30 minutes. To stretch and fold, grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat 3-4 times.
3.Cover and allow the dough to rise until it has increased in size and looks bubbly.
Step 4: Shaping
1.Lightly dust a work surface with flour. Turn the dough out onto it. Gently shape it into a round or oval loaf by folding the edges toward the center and turning it over.
2.Dust a 1kg banneton with the rice flour and bread flour mixture. Place the dough seam-side up into the banneton. Cover and let it proof for 1-2 hours at room temperature, or refrigerate overnight (8-12 hours).
Step 5: Preheat the Oven
1.Place a Dutch oven or baking stone in the oven and preheat to 250°C/480°F for at least 30 minutes.
Step 6: Bake the Bread
1.Carefully turn the dough out onto a piece of parchment paper. Score the top with a sharp blade.
2.Transfer the dough (with parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with a lid (if using a Dutch oven).
3.Bake for 20 minutes with the lid on, then remove the lid and reduce the temperature to 230°C/450°F. Bake for another 20-25 minutes until the crust is golden brown.
Step 7: Cool and Serve
1.Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
2.Enjoy your homemade sourdough bread!
