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How to make sourdough bread when you work and are busy

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Many of us are busy people. We are busy people with jobs, families, volunteer activities, church stuff, sports and the list goes on. “But, how do you find time to make sourdough bread when you work?” I get this question a lot!!!

Thank you for being here. Let’s jump into a few reasons why sourdough might be a good option for you. Find out how to make sourdough when life is busy. 

You may want to take a step back and read our article, “Sourdough for beginners” to help you understand terms associated with making sourdough. 

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

I don’t trust everything I was taught on nutrition in college

I am a Registered Dietitian with a Master’s Degree in Community Nutrition. After doing quite a bit of my own research, my thoughts about nutrition have definitely changed from what we were taught in school. In nutrition classes between the years of 2010-2016 we were taught that buying whole wheat bread is better than white bread. Canola oil is better than lard. To limit your meat intake and increase your vegetable intake, especially leafy, cruciferous vegetables. 

I feel like I have learned a lot about nutrition and the supply chain through a variety of podcasts. I talk about my favorite podcasts here. A couple of podcasts have really stuck out to me, and really changed the way I think about nutrition. Read, listen and learn. Make decisions for you and your family. Don’t just trust what “everyone” tells you about nutrition. A lot of it is false, mis-information. Make an educated decision for yourself.

I think a compilation of methods talked about in the above podcasts is great for our family. Of course I am also realistic for what I have time for as a busy, working momma. So no, I do not make everything from scratch, but I have started to make more things from scratch, and feel better and more empowered by talking on one task at a time to be more self sufficient. 

I thought I was pretty crunchy before! While I was growing up at home I was always making jams/jellies with my mom, blanching green beans and doing 4-H projects to figure out the best substitutions in recipes. I’m now like Laura Ingalls Wilder + Crunchy. I am doing more things the “old fashioned” way than ever before. Furthermore, through the crazy in 2020-2021 with supply chain shortages, and not being able to find bread or yeast on grocery store shelves. I wanted to do something for our family that would benefit us nutritionally, but also be able to provide food in times of shortage. 

Why you might want to consider making and eating sourdough bread

Sourdough has Nutritional Superiority:

Sourdough bread boasts an impressive nutritional profile, thanks to its unique fermentation process. Wait, isn’t fermentation just for making beer and wine?! NO! And actually, I feel like many of us have “dead” guts that often result in many diseases and ailments. What does “the gut” mean? The gut refers to all of the tubes and passageways between the mouth and anus. Sometimes this is referred to as the “GI tract,” which stands for gastrointestinal. Gastrointestinal usually refers to the small and large intestine (also known as the colon).

During fermentation, beneficial bacteria and yeasts break down the gluten and phytic acid found in wheat, making it easier to digest. I talk about gluten here. This process also increases the bioavailability of essential nutrients like iron, zinc, and magnesium, enhancing the bread’s overall nutritional value. Making something more bioavailable means that you’re taking something, for example, like orange juice, with an iron supplement, because they work together to unlock the ability to get into the bloodstream to be used in different pathways in the body and to help the iron to be absorbed more easily. (Science, it’s cool, right?!)

Sourdough promotes Gut Health and Digestibility:

The lactobacilli bacteria present in sourdough starter cultures produce lactic acid, which helps to predigest the starches in the bread, making it more easily digestible. Lactobacilli is also known as a “probiotic.”  This article from the National Institute of Health’s National Library of Medicine, talks about how lactobacillus acidophilus can improve cardiovascular disease and lactose intolerance, prevent and treat cancer, regulate immunity, and improve gastrointestinal disease. 

Additionally, sourdough’s lower gluten content and reduced phytic acid levels make it a gentler option for individuals with gluten sensitivities or digestive issues, promoting better gut health and overall digestion.

Sourdough allows for more Balanced Blood Sugar Levels:

Unlike conventional bread made with commercial yeast, sourdough undergoes a slower fermentation process, resulting in a lower glycemic index. This means that sourdough bread causes a slower and steadier rise in blood sugar levels compared to its commercially leavened counterparts. As a result, it can help regulate blood sugar levels and prevent spikes and crashes, making it a favorable choice for those managing diabetes or seeking to maintain stable energy levels throughout the day.

If you have ever combined water, yeast and some sort of sweetener, whether that is honey or sugar, you will notice that the yeast will start to “bloom” within about 5-10 minutes.  This is ideal for a scenario when you find out you need to have buns for a grill out and the grocery store is sold out. You can get those buns made in an hour. However, if you’re relying on the natural yeast found on the flour in your sourdough starter, this process will likely take you 12-24 hours to complete. 

Higher glycemic index items are things that can be easily absorbed into the bloodstream, and often have no other protein or fat in them. For example,  this might be something like orange juice or apple juice. When a person drinks orange juice or apply juice their blood sugar levels will rise quickly. This is why we are often trained in first aid classes to give people we suspect have low blood sugar some sort of 100% juice. This will quickly raise their blood sugar levels, and help them to feel more stable more quickly. 

Lower glycemic index foods are things that contain fiber, protein or fat, that require more digestion in order for the carbohydrate (sugar) to be released into the blood stream. This takes some time, resulting in a more stable blood sugar over time. Things that are lower glycemic index foods could be something like hummus, chickpeas, whole wheat flour, etc. 

Overall, it is healthier to have a balanced blood sugar throughout the day and to avoid large swings (either too high or too low). Maybe some of you enjoy the thrill of a rollercoaster…I  do.not. However, let’s use a rollercoaster an example. When you’re getting up to the top of the first hill, think of this like a high blood sugar. Then you come speeding down that hill, when you reach the bottom, that is like a low blood sugar. When you’re in the middle of the roller coaster, you’re likely not going higher than that initial hill, which means you’re somewhere between the highest and the lowest value. When dealing with blood sugar it is better to be somewhere in that middle ground that only goes up and down a bit…more like a lazy river. Your body doesn’t want to have to work so hard to keep things in there consistent. Do yourself a favor by eating things that avoid large spikes and dips…think…nice and easy, like a lazy river. Your body will thank you!!!

Sourdough just tastes SO.DANG.GOOD.

Sourdough’s distinct tangy flavor and chewy texture set it apart from other types of bread. Anymore, my body craves the tanginess of sourdough bread. When I eat store bought bread it often tastes too sweet, and honestly, there’s nothing to the bread…it kind of just falls apart and requires no chewing. 

I think if we would allow ourselves to truly chew our food everyone would be a bit healthier. Isn’t there something satisfying about biting into a steak, or chewing up a bite of  a juicy burger?! I mean, Hardee’s commercials didn’t become popular from a model  throwing down spoonfuls of macaroni and cheese, did they?! I really think there is something in our DNA (or “dunnuh” as Gideon Grey from Zootopia puts it) that goes back to survival and having to chew up and eat wild game. You didn’t see a caveman/woman in hieroglyphics eating a Poptart in 2.5 seconds…There is something so sexy about actually chewing our food. (Isn’t it kind of hilariously terrible that we think this way?!?!)

The fermentation process enhances the development of complex flavors, giving sourdough its characteristic taste profile. Additionally, the presence of natural acids produced during fermentation contributes to a softer, more elastic crumb and a crust with superior crispness and depth of flavor, elevating the overall sensory experience of each bite.

Sourdough is Preservative-Free:

The acidity created during sourdough fermentation acts as a natural preservative, inhibiting the growth of mold and extending the bread’s shelf life without the need for artificial additives or preservatives. I have always paid attention to food labels, but I was more focused on the macro and micronutrients in the food. However, I have been paying closer attention to the list of ingredients. I kind of feel like if I’m not sure how to say the name of an ingredient, or how it was made, or where it came from I probably shouldn’t be put into my body.  

I mean truly, these are actual ingredients from a Sara Lee Classic White Sandwich Bread Loaf of bread. Do you know how calcium propionate, or sorbic acid are made? How about Acetate, palmitate (which I honestly thought was a hair product), or lecithin. I don’t, and I wonder how many people do know how these “ingredients” are made? 

While some people claim that homemade sourdough dough bread can stay fresh for longer periods. I honestly think it goes bad more quickly, which makes sense to me because it doesn’t contain preservatives. However, I have had zero problem putting it in the fridge/freezer to extend the life of our sourdough bread. Putting it in the fridge actually makes it easier to cut too! You may want to invest in a quality serrated knife, like this one.  

Sourdough promotes Culinary Creativity and Artisanal Craft:

Making sourdough bread is not just a culinary endeavor; it’s a form of artisanal craftsmanship that allows individuals to connect with tradition and explore their creativity in the kitchen. I started listening to a podcast, Rhythms for Life where I learned about four pillars that are part of God’s plan for us-rest, restore, connect and create.

This podcast really changed the way I think about how busy I was before-working as hard as I could for my job, that was often 12 hours a day, instead of eight, then working as hard as I could as a mom for the two hours I got to see my kids after work, then being a wife for 20 minutes before passing out each night from exhaustion. In my opinion, I was living life all wrong, and for all of the wrong reasons. 

I think successfully making my sourdough starter from scratch in January 2023 has really allowed for purposeful time for the principles they talk about in Rhythms for Life. I’ve been able to experiment with different flours, different recipes, and fermentation times, and I get to create something with my own two hands that God blessed me with. Each batch of sourdough bread is a unique expression of skill and ingenuity.

Conclusion:

In a world where processed foods dominate the market, sourdough bread stands out as a beacon of wholesome goodness and artisanal tradition with only three ingredients: flour, water and salt. This literally blows my mind! Beyond its delightful taste and texture, sourdough offers a myriad of health benefits, from improved digestion and gut health to balanced blood sugar levels and enhanced nutrient absorption. By embracing the art of sourdough baking, we not only nourish our bodies but also cultivate a deeper appreciation for the time-honored traditions of breadmaking and the simple pleasures of homemade food. So, why not embark on your sourdough journey today and experience the tangy delights that await?

How to make sourdough with busy schedule

I like to think of making sourdough a “three day process.” It’s not really going to take all three of those days to make the bread, but this helps me to compartmentalize when I need to start it in order to get the end product. There are a lot of variables to take into account-temperature, humidity, etc..but this is the rough schedule of how to do it. 

So here is the sourdough schedule:

Day 1 of Making Sourdough Bread

  • Feed sourdough starter in the morning
    • Take out half of your sourdough starter (which is probably “discard” right now and needs to be fed in order to make it active again) and add about 1 ½ cup each of flour and water
    • Cover and let sit for 8-24 hours

Day 2 of Making Sourdough Bread

  • Combine ingredients to make sourdough recipe in the morning (if you have an active starter this whole process will take 8-12 hours which includes the stretch and folds as well as the “bulk ferment”)
    • I like to use this Beginner’s Sourdough Bread Recipe from Farmhouse on Boone. Lisa’s recipes are great! I haven’t had one yet that I didn’t like (except the Dutch Baby Pancake-I didn’t know what to expect, and didn’t care for it, but I’m sure the recipe was great!)
      • I double this recipe for BIG, puffy loaves. 
  • This is where some people get freaked out…they think the stretch and fold process needs to be precisely done every half an hour for four times. Reallyverycrunchy has a funny video to show how people can get all worked up about making sourdough. Some people do get really into this, take their dough with them places, but I have found this just isn’t necessary. I’ve made sourdough plenty of times without doing stretch and folds, or only fitting a couple of rounds a couple of hours apart. It still works out every time!!
    • Except when it doesn’t (see right-whoops, live and learn!)

After doubling in size/before bed on day 2

  • Dump dough out onto the counter for the “lamentation” process
    • Fold into thirds and roll up → transfer to a clean floured bowl/banneton/floured tea towel
  • Cover and put in the fridge for cold proof for 12-15 hours

Day 3 of Making Sourdough Bread

  • Anytime during this day: ***Bake.*** This process will take about 3 hours from the start of baking to eating. Two hours from preheating the oven to pulling out of the oven.
    • Preheat Dutch oven inside of oven about 1 hour
    • My double loaves take 27 minutes on 475 degrees Fahrenheit with the lid on. 
    • Turn the oven down to 425 degrees Fahrenheit and remove the lid. Bake for another 27 minutes. 
    • Done
  • Let cool for at least an hour before trying to slice. 

How to make Sourdough Bread on the Weekend 

  • Friday morning- feed sourdough starter (Day 1)
  • Saturday morning – combine ingredients and do stretch and folds throughout the morning. Let it “bulk ferment” the rest of the afternoon. (Day 2)
  • Saturday evening before bed-cover and put in the fridge (Day 2)
  • Sunday afternoon-bake (Day 3)

How to make Sourdough Bread during the week (this is just an example): 

  • Tuesday morning before work – feed sourdough starter (Day 1)
  • Tuesday after work – do a couple of stretch and folds
  • Tuesday before bed – transfer to new a new floured bowl/banneton and put in the fridge
  • Wednesday mid-day (or later that evening): preheat dutch oven, bake and cool

One of my sourdough mentees shared with me, “I’m starting to realize I shouldn’t have debated for four months on doing it [sourdough] or not lol.”

-M

See how to make sourdough bread in two short reels on Instagram

Go here to see how to make sourdough bread in a quick reel on Instagram

and what to do after the cold proof for making sourdough bread

Recipes and Resources I use to make sourdough

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