This spring, I’m coming back to something familiar: sourdough. I’ve done this before—back in 2020, when so many of us were trying new things at home. I kept a starter going for years, tucked in a big jar in the fridge, feeding it regularly and using it for everything from biscuits and scones to muffins and pancakes. It became part of my routine for a while… until, sometime around 2022, I slowly lost interest and let it go.
So this isn’t exactly new—it’s more like starting again.
There’s something about spring that makes it feel right. A season for growing things, or regrowing them. Not just plants, but habits, hobbies, and little rituals that once brought joy. Sourdough feels like the perfect fit for that kind of reset.
I’m using the same simple method I followed before. To begin, dissolve 1 teaspoon of sugar in ½ cup warm water, sprinkle in one packet of yeast, and let it sit for about 10 minutes. Then add 1½ cups warm water and 2 cups of flour, mixing until smooth. Cover it and leave it out overnight. On day two, stir in 1 cup flour, ½ cup sugar, and 1 cup milk, then cover and refrigerate. For the next couple of days, just stir daily. On day five, feed it again the same way as day two, then continue stirring each day through day nine. By day ten, it’s ready to use—bake something, share a cup with a friend, and keep a portion going by feeding it again.
Even having done this before, there’s still that sense of uncertainty. Will it bubble the way I remember? Will I keep up with it this time? But I’m trying not to focus on getting it “right.” Like before, it’s really about consistency and care—showing up each day, paying attention, and letting it grow slowly.
If nothing else, it’s a small, steady reminder: some things are worth starting again.
