966: Mastering Sourdough, From Starter to Loaf with Amy Coyne

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In This Podcast: In this episode, Greg chats with sourdough baker, teacher, and cookbook author Amy Coyne of Amy Bakes Breadto demystify sourdough from starter to slice. Amy shares her personal journey into sourdough, explains the science and simplicity behind naturally fermented bread, and offers practical guidance for beginners and experienced bakers alike. The conversation covers fermentation, hydration, common mistakes, discard recipes, and how to make sourdough fit into busy family life. Throughout, Amy emphasizes patience, experimentation, and joy in the process.

Our Guest:  Amy Coyne is a sourdough baker, teacher and creator behind Amy Bakes Bread, where she shares tried and true sourdough recipes that are approachable, reliable, and fun to make. She's been baking for as long as she can remember, and sourdough has been part of her kitchen for over 13 years. Amy is the author of The Beginner's Guide to Sourdough, A cookbook made to help every home baker feel confident creating incredible sourdough bread from scratch.

Key Topics & Entities

1. Amy Coyne
2. Sourdough starter
3. Natural fermentation
4. Wild yeast and bacteria
5. Hydration levels in bread
6. Dutch oven baking
7. Sourdough discard
8. Inclusion loaves
9. Family-friendly sourdough
10. The Beginner’s Guide to Sourdough
11. Amy Bakes Bread
12. Home baking science

Key Questions Answered

What makes sourdough different from conventional bread?

Sourdough relies on natural fermentation rather than commercial yeast, resulting in improved digestibility, lower glycemic response, and better nutrient absorption due to reduced phytic acid.

How do you create and maintain a sourdough starter?

A starter is made by culturing wild yeast and bacteria from flour and water through regular feedings, watching for predictable rise-and-fall cycles, and adjusting temperature and ratios for consistency.

How does temperature affect sourdough fermentation?

Warmer temperatures speed fermentation while cooler conditions slow it down, meaning timelines must shift with seasons and kitchen conditions.

What is hydration, and why does it matter?

Hydration refers to the ratio of water to flour; higher hydration creates a more open, airy crumb, while lower hydration produces a tighter, more structured loaf.

What are the most common mistakes new sourdough bakers make?

Unrealistic expectations, discomfort with wet doughs, and misunderstanding fermentation timing are common early hurdles.

What can you do with sourdough discard instead of throwing it away?

Discard can be used in crackers, pancakes, biscuits, cookies, gravies, and more—adding flavor, texture, and reducing waste.

How can sourdough be adapted for busy schedules and families?

Using refrigeration, adjusting starter ratios, and choosing approachable recipes makes sourdough manageable and sustainable long-term.

Episode Highlights

1. Sourdough bread uses just four core ingredients: flour, water, salt, and starter
2. Fermentation improves both flavor and nutritional availability
3. Starters can be refrigerated to fit modern lifestyles
4. Hydration and flour choice dramatically affect loaf structure
5. Dutch ovens help home bakers replicate professional steam baking
6. Inclusion loaves (cheese, fruit, nuts, butter) expand sourdough’s versatility
7. Discard recipes turn “waste” into some of the most flavorful bakes

Calls to Action & Resources

1. Amy Bakes Bread — https://amybakesbread.com
2. The Beginner’s Guide to Sourdough — Available at local bookstores, libraries, and major retailers
3. Explore sourdough discard recipes and free guides on Amy’s website
4. Visit UrbanFarm.org/AmyBakesBread for the show notes and links on this episode!

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