Introduction
During the COVID-19 pandemic, hobbies and habits took on new meanings as people sought solace and purpose in the face of uncertainty. Kitchens became sanctuaries of creativity, tradition, and healing. Among the many crafts that surged in popularity, sourdough breadmaking rose as an unexpected hero. With its bubbling jars of wild yeast and tangy aroma, sourdough became more than food—it was a meditation on patience, a connection to the past, and a quiet affirmation of life.
A Starter Revolution: The Emotional Journey of Sourdough
For many, sourdough was not just bread—it was an emotional and culinary odyssey. I remember those first days of lockdown when I combined flour and water in a jar and placed it on my counter. At first, it seemed so simple, but as the starter began to bubble and grow, I realized I was nurturing more than yeast. It was a ritual—a grounding routine that offered stability amidst the chaos.
Each jar of starter was a promise of transformation, much like the people tending to them. The process wasn’t without its challenges: starters bubbled over counters, mysterious hooch layers appeared, and flat loaves tested our patience. Yet, every success—a perfectly airy crumb or golden crust—became a small triumph in a time when good news felt scarce.
Breadmaking bridged generations, linking us to ancestors who relied on similar methods to nourish their families. For many, sourdough became a hands-on science and history lesson—a way to honor her legacy and the science and love woven into every loaf.
Bread as a Cultural Anchor
Bread has always been more than sustenance. Across cultures, it represents community, tradition, and celebration. The pandemic’s breadmaking boom inspired people to explore not only sourdough but also ancestral baking traditions, uncovering stories of resilience and connection along the way.
In France, baguettes reflect precision and artistry, with recipes perfected over generations. Éloise, a French baker, shared her story during a virtual baking workshop: "My mother taught me how to shape baguettes when I was a little girl. She always said, ‘A good baguette must sing when it cools,’ and that crackling sound still makes me think of home."
In Ethiopia, injera is not just bread—it’s a communal plate that embodies unity and shared meals. Alem, an Ethiopian immigrant, recalled her first time teaching her children to make injera in the United States. "The smell of teff batter rising brought me back to my grandmother’s kitchen in Addis Ababa. I realized that making injera wasn’t just feeding my family; it was connecting them to their roots."
Jewish challah, golden and braided, graces Sabbath and holiday tables worldwide. During the pandemic, Rebecca, a baker in New York, began hosting weekly Zoom sessions to teach others how to braid challah. "Braiding challah feels like weaving together the past and present. It’s my way of keeping traditions alive and sharing them with others who may feel disconnected from their heritage."
Mexican pan dulce, with its vibrant colors and sweet crusts, sweetens celebrations and everyday moments alike. Diego, a baker from Mexico City, posted on social media: "I made conchas with my abuela’s recipe last week, and the smell of cinnamon and vanilla brought tears to my eyes. It felt like she was standing beside me again."
Even breads with humbler beginnings tell powerful stories. In Ireland, soda bread became a staple for families during hard times. Fiona, a baker in Dublin, shared: "My great-grandmother’s soda bread recipe has just four ingredients, but each time I bake it, I feel her resilience and love guiding me."
Across the globe, bread carries the weight of history, migration, and adaptation. Scandinavian rugbrød, dense and nourishing, reflects centuries of resourcefulness in harsh climates. Middle Eastern pita, with its delicate pocket, reminds us of bustling marketplaces and shared meals. And in India, the simple joy of tearing into warm naan links families to age-old tandoor traditions.
Baking bread allows us to reconnect with these narratives, grounding us in our roots even as the world changes. During the pandemic, many bakers rediscovered their heritage through recipes passed down from their parents, grandparents, or even great-grandparents. For some, this journey was deeply personal. A baker named Linda shared: "When I started making my grandmother’s Finnish pulla bread, I wasn’t just baking—I was learning about her life, her struggles, and the joy she found in simple things. It was like hearing her stories all over again."
As I reflect on my own grandmother’s recipes, I’m reminded that breadmaking is as much about storytelling as it is about technique. What story does your bread tell? Is it a family recipe, a new tradition, or a connection to your heritage? Each loaf carries a piece of your history, waiting to be shared.
The Generational Tapestry of World Breads
Bread is one of humanity’s oldest foods, its roots stretching back thousands of years to when early civilizations first cultivated grain. Around the world, bread recipes have not only nourished communities but also served as family heirlooms, passed down from one generation to the next.
In Italy, ciabatta and focaccia reflect the Mediterranean’s love of olive oil and simple, rustic cooking. The techniques for achieving their airy textures are often shared from parent to child, with each family adding its unique flair.
In India, the tradition of making naan and roti has been preserved for centuries, with recipes often handwritten in family cookbooks or passed down orally. These flatbreads, cooked in tandoor ovens or on stovetops, remain a staple at the center of family meals.
In the Middle East, the delicate art of baking pita bread symbolizes community and hospitality. Many families teach their children the perfect timing for the dough to puff, creating the iconic pocket that holds falafel, vegetables, or hummus.
In Scandinavia, dense rye breads like rugbrød tell the story of resourceful farming communities. Generations have refined these recipes to maximize flavor and nutrition, ensuring each slice carries both sustenance and tradition.
African injera, made from teff flour, is a cornerstone of Ethiopian and Eritrean cuisine. Recipes are often handed down from mothers to daughters, with the fermenting process carefully taught to create the bread’s signature tangy flavor and spongy texture.
Even in the Americas, breads like cornbread and frybread speak of cultural survival and adaptation. Cornbread, for instance, reflects the ingenuity of Native American and Southern cooks, while frybread carries a bittersweet history tied to Native resilience during times of hardship.
These breads are more than recipes—they’re windows into history, emblems of cultural pride, and acts of love. Each loaf tells a story of those who baked before us, their traditions lovingly preserved to nourish future generations. As bakers around the world continue these practices, they ensure that the stories behind each bread remain alive and shared.
The Meditative Magic of Breadmaking
Beyond its cultural and historical significance, breadmaking became a therapeutic escape for many during the pandemic. The tactile act of kneading—a rhythmic pressing, folding, and stretching of dough—offered a reprieve from screen fatigue and a calming ritual in a time of heightened anxiety. The process of baking, from mixing ingredients to watching dough rise, provided a sense of control and purpose in an unpredictable world.
Research supports the mental health benefits of activities like baking. A 2016 study published in The Journal of Positive Psychology found that engaging in small creative acts, such as cooking or baking, can enhance overall well-being by increasing positive emotions and feelings of accomplishment. Dr. Donna Pincus, a psychologist at Boston University, explains: "Baking requires full attention, which can be a form of mindfulness. It distracts from stressors and focuses the mind on the task at hand."
Kneading dough, in particular, has been likened to a form of active meditation. The repetitive motion engages the body while calming the mind. Clinical psychologist Dr. Michelle Ribeiro states: "The rhythmic nature of kneading stimulates sensory input and promotes a state of flow, which can help reduce stress and improve focus."
Observing the dough’s transformation also holds symbolic and therapeutic value. The slow rise of dough, reliant on time and care, mirrors personal growth—a reminder that change often requires patience and trust. For many, these moments of quiet observation became grounding rituals during the pandemic. Elena, a novice baker, shared: "Watching my sourdough starter bubble each morning felt like a small victory, a sign that life was still thriving in its own way."
Sharing bread amplified its healing effects. Studies on altruism and mental health have shown that acts of giving, even small gestures like delivering homemade bread to a neighbor, can foster a sense of connection and purpose. Virtual baking groups and social media became outlets for bakers to showcase their creations and share tips, transforming an isolating activity into a community-driven experience.
Sourdough baking also taught valuable life lessons. Starters required days of nurturing, and dough demanded hours of proofing. In a fast-paced world, the slow process of breadmaking became a lesson in patience and trust. Dr. Philippa Lally, a researcher on habit formation, notes: "Activities that require consistency and delayed gratification, like breadmaking, can help develop resilience and self-discipline over time."
The act of baking bread thus became more than a hobby; it was a meditative practice and a source of comfort. For some, it provided moments of quiet reflection. For others, it was an outlet for creativity or a way to connect with loved ones. Whatever the motivation, breadmaking offered a therapeutic reprieve, reminding us of the simple, profound joy of creating something with our own hands.
Your Guide to Sourdough Success
Ready to start your sourdough journey? Here’s how to make your own starter and bake a simple loaf.
How to Create a Sourdough Starter
Ingredients:
1 cup all-purpose or whole wheat flour
1/2 cup water (filtered or distilled works best)
Instructions:
- Day 1: Combine flour and water in a glass jar. Stir until no dry spots remain. Cover loosely.
- Day 2: After 24 hours, discard half of the starter and feed with 1/2 cup flour and 1/4 cup water. Stir well.
- Days 3–5: Repeat the process daily. By day 5, your starter should be bubbly and tangy, doubling in size after feeding. Store in the fridge if not baking immediately.
Basic Sourdough Bread Recipe
Ingredients:
- 1/2 cup (100g) active sourdough starter
- 1 1/2 cups (360g) water
- 3 1/3 cups (400g) bread or all-purpose flour
- 2 tsp (10g) salt
Instructions:
- Mix Ingredients:
Combine starter, water, and flour in a bowl. Rest 30 minutes. - Add Salt:
Sprinkle salt and mix using a folding technique. - Bulk Fermentation:
Let dough ferment 4–6 hours at room temperature, performing 3–4 sets of “stretch and folds” every 30–45 minutes. - Shape the Dough:
Shape into a round or oval loaf and place in a floured proofing basket. - Second Proofing:
Refrigerate overnight (8–12 hours). - Bake:
Preheat oven to 475°F (245°C) with a Dutch oven inside. Score dough, transfer to the hot Dutch oven, and bake covered for 20 minutes, then uncovered for 20–25 minutes. Cool before slicing.
Quick Tips: Troubleshooting Sourdough
Even experienced bakers encounter hiccups with sourdough. Here are solutions you might want to add to your family cookbook to common issues so you can keep your baking journey on track:
- Flat Loaves
Problem: Your bread doesn’t rise or spreads out instead of holding its shape.
Causes: Weak gluten structure, under-proofing, or over-proofing.
Solutions:
Ensure your dough has developed sufficient gluten by performing stretch-and-folds during bulk fermentation.
Test for proper proofing with the “poke test”: lightly press a finger into the dough. If it springs back slowly and leaves a slight indentation, it’s ready.
Avoid over-proofing by refrigerating the dough to slow fermentation. - Dense, Gummy Texture
Problem: The bread is heavy with a gummy interior.
Causes: Under-proofing or cutting the bread too soon after baking.
Solutions:
Allow enough time for bulk fermentation. Look for a dough that has doubled in size and feels airy.
Let the bread cool completely—at least 1 hour—before slicing. Cutting too early traps steam inside, creating a gummy texture - Too-Sour Starter
Problem: The starter smells overly tangy or produces overly sour bread.
Causes: Imbalance in feeding schedule or long fermentation times.
Solutions:
Refresh your starter more frequently (every 12 hours) and reduce the amount of starter retained between feedings.
Shorten the fermentation time or reduce proofing temperature to slow the souring process. - Starter Not Bubbling or Growing
Problem: Your starter looks lifeless or doesn’t double in size.
Causes: Inactive wild yeast, low room temperature, or wrong flour-to-water ratio.
Solutions:
Feed your starter with whole wheat or rye flour to encourage wild yeast activity.
Keep it in a warmer spot (around 70–75°F/21–24°C).
Ensure the flour-to-water ratio by weight is approximately 1:1. - Cracked or Pale Crust
Problem: The crust doesn’t develop properly during baking.
Causes: Low oven temperature or insufficient steaming.
Solutions:
Preheat your oven thoroughly to at least 475°F (245°C).
Use a Dutch oven or add a tray of water to the oven during baking to create steam, which helps achieve a glossy, well-developed crust. - Hooch (Liquid Layer on Top of Starter)
Problem: A dark liquid forms on top of the starter.
Causes: The starter is hungry and hasn’t been fed in a while.
Solutions:
Stir the hooch back in or pour it off before feeding. Then refresh your starter by feeding it with flour and water.
Keep experimenting and remember: every sourdough mishap is a learning opportunity. Troubleshooting builds your skills and deepens your connection to the craft. Happy baking!
Honoring Legacies Through Loaves
Phyllis’s legacy lives on through recipes passed down in my family. As a chemist during World War II, she approached baking with the same curiosity she brought to the lab. Her creations weren’t just meals; they were opportunities to learn and connect. Today, I honor her memory by sharing these traditions with my own family.
This tradition isn’t unique to me. During the pandemic, countless bakers discovered their own roots, resurrecting family recipes or inventing new ones inspired by cultural staples. Every loaf became a bridge between past and future, isolation and community.
What’s Your Bread Story?
Breadmaking is more than a recipe—it’s an act of care, resilience, and creativity. If you’ve ever been tempted to try your hand at sourdough or explore the bread traditions of your heritage, now is the time. Every loaf you bake carries a story worth sharing.
Share your story by using RootsAndRecipes.com and create an entry for your family cookbook. Let’s celebrate the shared history and hope that bread brings, one loaf at a time.