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Sam Whitaker

Sam Whitaker has been baking sourdough for over a decade, including three years baking commercially, and now works out of a home kitchen in the Pacific Northwest. Sam's eleven-year-old starter, Harold, is the foundation for every recipe and troubleshooting guide on Sourdough Rising — real bread tested over and over until it works.

The Ultimate Guide to Sourdough Proofing Baskets and Their Sizes

· December 2, 2025
Ancient Italian sourdough starter bubbling in traditional ceramic crock

My sister-in-law once held up her phone with a photo of a squashed, wide loaf and asked me point-blank: “Why does this look like a pancake when I followed every step?” Nine times out of ten, that question traces back to one culprit — the proofing basket, or banneton, wasn’t matched to the dough inside … Read more

Sourdough Starter Troubleshooting Checklist: Dead, Dormant, or Just Hungry?

· December 1, 2025
Close-up of artisan sourdough loaf with crispy crust and open crumb structure

Quick Links: Jump to What You Need Starter Condition Sign to Look For Action Salvageable (Dormant) Dark film (hooch) on top Drain dark liquid, proceed with revival Salvageable (Dormant) Sharp acetone or vinegar smell Continue with 1:1:1 feeding cycle Salvageable (Dormant) Flat after time in fridge Warm to room temp, feed every 12 hours Discard … Read more

Sourdough Secrets: Unmasking Australia’s ‘Sourfaux’ and Finding Truly Healthy Bread

· November 30, 2025
Artisan sourdough loaf with rustic crust and visible air pockets.

Most of what Australians call “sourdough” at the supermarket isn’t sourdough at all. It’s a regular yeasted loaf with vinegar or citric acid added for tang, sold under a name that implies slow fermentation nobody actually did. I started testing loaves after a reader sent me photos of a “sourdough” ingredient list with baker’s yeast … Read more

From Roman Gauls to Parisian Boulangeries: The Enduring French History of Sourdough

· November 28, 2025
From Roman Gauls to Parisian Boulangeries: The Enduring French History of Sourdough

Eight hours. Sometimes twenty-four. That’s the fermentation window a properly made French sourdough loaf sits through before it ever sees an oven—a stretch of time that would strike most modern shoppers as absurd for something as ordinary as bread. Yet that patience is exactly why the crust shatters the way it does, why the crumb … Read more

Taste History: A Baker’s Guide to Italy’s Ancient Sourdough Starters

· November 27, 2025
Taste History: A Baker's Guide to Italy's Ancient Sourdough Starters

Introduction: The Living Legacy in Italy’s Bread What’s actually keeping Italian sourdough alive centuries after the recipe could’ve been forgotten? The short answer: a handful of stubborn, carefully guarded starters that Italians never let die out. Long before pizza dough and fresh pasta became the country’s culinary calling cards, there was ancient sourdough — a … Read more

Level Up Your Loaf: 7 Unexpected Flavor Pairings for Your Next Sourdough Bake

· November 24, 2025
Artisan sourdough loaf with creative flavor ingredients arranged nearby

Most home bakers stick to the same five flavor combos: rosemary, olives, sun-dried tomatoes, everything bagel seasoning, and maybe some herbs de Provence if they’re feeling adventurous. Nothing wrong with that—those pairings work. But after 11 years of baking and three years running my microbakery, I’ve learned that sourdough’s complex, slightly tangy crumb is genuinely … Read more

Taste the World: A Baker’s Guide to Unique Sourdough Starters

· November 23, 2025
Taste the World: A Baker's Guide to Unique Sourdough Starters

Introduction: A Jar of Flour and Water Carries More Than Bubbles We went through a stretch last February where the furnace was running nonstop and the air in my kitchen dropped to something like 20% humidity. My usual starter, the one I’ve fed for over a decade, barely blinked. But a rye culture a reader … Read more