Made using a natural fermentation process rather than commercial yeast, sourdough is prized for its crisp crust, chewy texture and rich flavour. It also celebrates the simple art of baking with just flour, water and salt, creating a loaf that feels far more than the sum of its ingredients.

September is Sourdough September, an annual initiative led by the Real Bread Campaign, encouraging people to support local independent bakeries, bake their own bread and learn more about traditionally made loaves. It’s a chance to celebrate the skilled bakers in our communities while learning more about how real bread is made.

One of the key ingredients in sourdough baking is a starter: a simple mixture of flour and water that captures naturally occurring wild yeast and beneficial bacteria from the environment. Over time, the mixture becomes active and bubbly, providing the natural lift that helps sourdough bread rise.

If you’ve ever fancied making your own, a sourdough starter is surprisingly easy to create. Simply mix 50g strong wholemeal flour with 50ml lukewarm water in a clean jar. Cover loosely and leave at room temperature. Each day for about a week, feed it with another 50g flour and 50ml water. When it’s bubbly, it’s ready to bake with.

Making sourdough requires a little patience, but many bakers find the results well worth the wait. There’s a real sense of achievement in creating something from scratch using just a handful of ingredients, and nothing beats the smell of freshly baked bread coming out of the oven. It’s also surprisingly affordable. While an artisan sourdough loaf can often be a pricey luxury, homemade sourdough is the sum of a few cheap ingredients.

For a simple loaf, combine 500g strong bread flour, 350ml water, 100g active starter and 10g salt. Leave the dough to rest for 30 minutes, then stretch and fold it every 30 minutes for two hours. Allow it to rise until puffy, shape into a loaf and leave to prove for a few hours, or overnight in the fridge. Bake at 230°C (210°C fan) for 40 to 45 minutes until the crust is golden brown.

Whether you decide to bake your own or pick up a freshly baked loaf from your local independent bakery, Sourdough September is the perfect excuse to appreciate the craft behind one of our everyday staples. After all, with little more than flour, water, salt and time, you can create something truly special.