Plain White Sourdough loaf

A plain white sourdough loaf is one of those breads that feels simple but has a lot going on beneath the surface. It’s made the old-fashioned way, using a natural starter instead of packaged yeast, which gives it that gentle tang and deeper flavor.

When you pick one up, the first thing you notice is the crust — it’s firm and crackly, sometimes with little blisters and a slightly smoky, toasted smell from the oven. When you cut into it, the inside is soft and slightly chewy, with uneven holes scattered through it. That open texture is a sign of a well-fermented dough.

The taste is mild but interesting. It’s not sharply sour — more of a light tang that balances with a subtle sweetness from the flour. It feels hearty without being heavy, and it keeps well for a few days without going stale as quickly as regular white bread.