Why I Started Baking Sourdough (and Why It Stuck)

Written By Abigail Wolff

There wasn’t a big master plan when I baked my first sourdough loaf.

It started quietly — with curiosity, a messy counter, and a starter I had absolutely no idea how to take care of.

I had seen sourdough everywhere: beautifully scored loaves with blistered crusts, bakers talking about fermentation like it was a personality trait, and this slow, intentional way of baking that felt… impossible. I wanted to see if I could do it too.

The First Loaves (a Little Humbling)

My early loaves were far from perfect. Dense. Gummy. Overproofed. Underproofed. Occasionally resembling a brick more than bread.

But here’s the thing — the more I failed, the more determined I became to get it right.

Sourdough forced me to slow down in a way I didn’t realize I needed. There were no shortcuts, no rushing, and no way to “hurry along” the process. I had to learn patience and master the ability to read the dough instead of the clock.

Why Sourdough Stuck With Me

I kept baking because of the challenge. That tangy, complex flavor hooked me fast, but mastering sourdough became something deeper than just making bread.

It taught me:

  • patience over perfection

  • consistency over control

  • that every loaf teaches something new — especially the imperfect ones

Some days the dough is easy. Some days it fights back and ends up everywhere. Literally, everywhere. And honestly, that mirrors life pretty well.

From My Kitchen to Abby & Liv Sourdough Co.

What started as “let me see if I can do this” slowly turned into something bigger.

Friends and family began asking for loaves. Then new flavors. Then baked goods beyond bread. I tested recipes, tweaked methods, and shared everything with the people closest to me. Somewhere along the way, Abby & Liv Sourdough Co. was born — rooted in simple ingredients, intentional baking, and the belief that the ingredients in our food should be pronounceable, not complicated.

Everything I bake now still starts the same way it did at the beginning: with care, curiosity, and a little (or a lot of) flour on the counter.

What This Blog Will Be

This space is where I’ll share:

  • behind-the-scenes baking life

  • sourdough tips without the pressure

  • flavor ideas and seasonal bakes

  • lessons learned the hard (and sticky) way

If you’re here because you love sourdough, want to learn, or just enjoy cozy kitchen stories — you’re in the right place.

Thanks for being here at the beginning.

— Abby

Abby & Liv Sourdough Co.

Abigail Wolff