A good sourdough bread recipe has a way of getting under your skin. There's something about the process — the living starter, the slow fermentation, the unpredictability of it — that keeps drawing you back even after spectacular failure.

I know this from experience. I once nurtured a rye-flour sourdough starter for two and a half years. Fed it, coaxed it, and baked with it regularly. Then one summer day I took it out of the fridge and left it on the counter. I forgot about it. By the next morning, fruit flies had found their way in through the gas escape hole, and the top quarter-inch was a throbbing black mass. I threw it away with something close to grief.

THE LOCAL ALTERNATIVE

While I was starterless, Piqui — who helps out at our local panadería in Monte Lope Álvarez — kept me supplied. The bakery has been making sourdough for a few years now, with a choice of buckwheat, rye, and cornflour loaves. You order in advance. My preference is the cornflour, which comes studded with sunflower seeds.

I'd stock up before setting off in the campervan. Sourdough travels well — it lasts far longer than a standard loaf, which matters when you're parking up somewhere remote and the nearest shop is thirty kilometres away.

THE BUG RETURNS

Three years on from the fruit fly incident, I got the urge again. I made plans. I was going to experiment with cornflour sourdough — first in the Panasonic bread maker, then with the KitchenAid, then by hand. A proper three-part investigation.

Then a vanlife trip intervened. And then another. There's no oven in the Ducato — just a two-ring hob and good intentions — so sourdough kept getting pushed back. The grand experiment never quite happened.

What did happen, eventually, was simpler and better. I came across Sune Truslev of Food Geek and his approach to easy sourdough bread — methodical, no-fuss, and genuinely achievable. I baked two loaves simultaneously in Le Creuset Dutch ovens at Casa Adora and haven't looked back.

If you want the full method, it's all here: The World's Easiest Sourdough Bread.

Why a Sourdough Bread Recipe Is Worth the Effort

It's a fair question when decent bread is available and your time is limited. But homemade sourdough has real advantages — no additives, no preservatives, and a slow fermentation process that breaks down gluten and makes the bread easier to digest. The flavour is in a different league to anything from a supermarket shelf.

There's also something quietly satisfying about baking your own bread. It's unhurried, hands-on, and connects you to a tradition that predates every kitchen gadget you own.

WHAT NEXT?

The cornflour sourdough experiment is still on my list. So is a proper bread maker sourdough bread recipe. One day. So is a bread maker version. One day.

In the meantime, the World's Easiest Sourdough is a very good place to start — and the recipe is proven. Two loaves, two days, minimal effort. Find it here.

I hope you enjoy baking these bread recipes as much as I've enjoyed developing them. More will arrive here as they make it out of the oven and onto the page.

Find more bread recipes and food adventures at The Flexible Chef.

Wonky photos, proper bread, genuine adventures – The Flexible Chef.