Making sourdough might seem mysterious, but at its heart, it comes down to just a few simple ingredients. Each one plays a vital role in creating that tangy flavor, chewy crumb, and crisp crust we all love. Here's what you really need to know.

1. Flour: The Backbone of Your Loaf

1. Why it matters: The type and quality of flour impact flavor, structure, and fermentation.

2. Best options: Bread flour for strength, whole wheat for flavor, rye for fermentation boost.

3. Pro tip: Use unbleached, high-protein flour for best gluten development.

2. Water: More Than Just H2O

1. Why it matters: Water activates the flour and feeds the wild yeast.

2. Watch for: Chlorinated tap water can inhibit fermentation—opt for filtered or spring water.

3. Salt: The Balancer

1. Why it matters: Salt controls fermentation, strengthens gluten, and enhances flavor.

2. How much: Around 2% of the total flour weight. Too much can slow fermentation; too little and your bread will taste flat.

4. Sourdough Starter: Your Wild Yeast Culture

1. Why it matters: This is the living heart of your sourdough—wild yeast and beneficial bacteria that raise and flavor your bread.

2. Care tips: Feed it regularly, keep it at consistent temperatures, and watch for signs of readiness (bubbles, rise, and aroma).

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