I Stopped Trying To Make Picture-Perfect Bread And Fell Back In Love With Sourdough

For some people, it’s filtered, airbrushed social media pictures. For others, it’s unrealistic romantic expectations set by movies and TV. 

For me, though, my greatest source of insecurity was the r/sourdough forum. 

It’s nobody’s fault: if I had created a tall, fluffy masterpiece with a perfect golden crust, I, too, would want to share a shot. If my first-ever loaf looked like it belonged in an ad for artisanal butter, I would indeed want the world to know.

And people share their less successful loaves – a gummy rise, a burnt base – as well.

Still, I couldn’t help it. After a while, I began judging my slightly gummy, slightly deflated loaves a little too harshly. Then, the inevitable turn towards The Product That Solves It All: if I just owned one of these twisty little starter whisks, or a proper starter jar, or a bigger banneton, I’d be (grid) worthy!! I thought. 

It sounds silly, because it is. But according to a post shared by u/good-things_ in the group, I’m not alone.

“I don’t use any of the equipment everyone talks about for sourdough. I mix my dough in any bowl available that’s big enough, and I eyeball the rise. Sometimes my bowls are solid and plastic, so I can’t see if there are bubbles,” the poster confessed (mine is metal).

Still, they pointed out, loads of the recommended gear and science-backed rules are relatively new (especially compared to sourdough’s thousands of years of history). Which means my great-great-great-grandma probably didn’t give a hoot about whether the ear of her every loaf curled up like a cowlick.

“I love that people get obsessed and get into the nitty-gritty of how to make a beautiful, perfect loaf. But I also want everyone to know ugly, imperfect loaves are still delicious,” the post continued. 

Underneath was a swarm of agreement. “I also admit that my loaves are a bit substandard, but that’s okay with me in the long run. By not stressing about it, I can manage to keep making bread regularly for sandwiches, etc., and not lose enthusiasm,” u/bajajoaquin replied.

“I gave up chasing the perfect loaf with huge holes and a perfect ear, etc. I decided I just wanted to make bread for my own enjoyment... It works for me, and that’s what really matters,” u/dearmax added.

I’ve been through a similar process recently. 

For a couple of months, I stopped making bread entirely. It wasn’t just because I felt mine was subpar, but that was part of it: I felt I was spending so long on something so far from perfect that I got frustrated. 

But recently, I’ve fallen back in love with the craft. My new starter (Gluton Airport, if you want her government name) doesn’t have a super-strict feeding schedule, and probably would bubble more enthusiastically if she did. 

I’m 99% sure I’m leaving my overnight sourdough out to prove for about two hours too long (I don’t go to sleep immediately after mixing it, and I sleep too late to bake it on time).

Probably as a result, my loaves are somewhat limp, a little gummy, and nowhere near as photogenic as I’d like. 

Nonetheless, they’re still delicious. I haven’t splashed out on a pricier shop-bought loaf – a lot of which isn’t technically sourdough – since. 

It’s a bit like half-assing my workouts. I don’t give 100% every single time, and it’s made me enjoy the hobby so much more. 

Now, I’m more in love with making sourdough – meh as it may be – than ever. Most of all, I’m having fun again (and isn’t that the point of a hobby?).