Flour - Water - Salt - Time
Sourdough.
Simple by nature
It starts with almost nothing.
Sourdough is bread stripped back to its oldest rhythm: flour, water, salt, and time. No commercial yeast. No rush. Just fermentation slowly changing ordinary ingredients into something entirely different.
Nothing hidden
Three ingredients.
Flour.
The beginning. The grain that carries everything.
Water.
The movement. The element that wakes the flour.
Salt.
The balance. The smallest ingredient that changes everything.
The living ingredient
But one part of it is alive.
A sourdough starter is a living culture of wild yeast and beneficial bacteria. Feed it flour and water, and it breathes, rises, bubbles, and gives the dough its natural lift.
It is not simply an ingredient. It is something you care for.
Fermentation
Then time takes over.
Sourdough cannot be forced into becoming ready. It ferments on its own schedule. You learn to read the bubbles, feel the dough, notice the temperature, and wait for the moment it changes.
The final mark
A cut with purpose.
Before baking, the dough is scored. That cut gives the loaf somewhere to open, rise, and become itself inside the heat of the oven.
What looks decorative is also structural.
Inside the loaf
This is what patience creates.
The crumb tells the story: fermentation, hydration, shaping, temperature, and time held inside one loaf.
Soft within. Deeply caramelized outside. Familiar bread, transformed.
Albuquerque, New Mexico
Made here. Taught here.
At Eat Well ABQ, Chef Evangalene makes and teaches sourdough in Albuquerque - at high altitude, by hand, and in a kitchen where people learn by touching the dough themselves.
Come as a customer. Leave knowing what the dough is trying to tell you.
Eat Well ABQ Sourdough Blog
Explore the blog. Learn the dough.
A few things people ask
Sourdough, explained.
Flour - Water - Salt - Time
Meet sourdough.
Taste it. Learn it. Make it with your own hands.
