Comments on: Doubling Your Sourdough Bread

By: Michelle

Michelle — Mon, 29 Jun 2026 11:12:58 +0000

In reply to Karrol Sovell. I always add sugar, but officially it is optional. Wild yeast does break down starch into sugar, but adding sugar speeds up the fermentation and balances out the sour tanginess just a little.

By: Karrol Sovell

Karrol Sovell — Sat, 27 Jun 2026 15:04:10 +0000

In reply to Darenda. Do you have to include sugar? Or that much? I've never included sugar in my sourdough bread.

By: Lynn Lundberg

Lynn Lundberg — Mon, 25 Mar 2024 13:53:34 +0000

Enjoying the learning process! Your articles are very informative and clear! I’ll be on thr sidelines for a bit more, absorbing like fresh milled flour! Will first try with the flour you recommend without a mill, glad to know there is one. I don’t want to invest that much yet if I won’t actually use it. So will do some practice runs, and who knows, maybe I’ll win the mill…!!?? Still searching for that pesky egg…happy baking!

By: Darenda

Darenda — Tue, 05 Sep 2023 12:03:04 +0000

Again I would love to know what fresh milled flour you use for your loaves of sourdough. I learned how to make the BEST sourdough after starting my own starter in 2020 (when everyone else did too) but I use store bought bread flour and desperately want to know how to make the same delicious loaves with fresh milled flour. Hard white? Mix of 2 different? Thanks for your videos and instructions.