The Magic of 1:2:3 Sourdough: Easy, Time-Consuming, and Totally Worth It

Let me tell you about the 1:2:3 sourdough recipe—simple in theory, a little time-consuming in practice, and completely transformative once you get the hang of it. This method, based on the golden ratio of starter, water, and flour (1 part starter, 2 parts water, 3 parts flour), is the perfect introduction to sourdough for anyone who wants to dive in without drowning in complexity.

Now, don’t get me wrong—sourdough can be a rabbit hole. One quick search online, and you’ll find yourself neck-deep in hydration percentages, autolyse techniques, and debates about whether to stretch-and-fold or slap-and-fold your dough. For some people, that avalanche of information is exhilarating. For me? It was paralyzing. I didn’t need a million options. I needed clarity, guidance, and someone who wouldn’t judge me when I asked, “Wait, is my starter supposed to smell like gym socks?”

That’s when I realized something crucial: I learn best with people. I need to ask all the questions (yes, even the silly ones), get feedback in real-time, and—let’s be honest here—soak up a little encouragement when I finally nail it. There’s nothing like someone saying, “Yes! You’re doing it right!” to fuel my determination to keep going.

And that’s how I ended up teaching sourdough.

It started innocently enough. I’d just figured out how to make a decent loaf using the 1:2:3 method, and suddenly friends, family, and acquaintances were asking me to teach them. At first, I thought, “Me? Teach sourdough? I’m still figuring this out myself!” But then it hit me: I’ve been teaching Year 3 students how to master everything from times tables to persuasive writing. Surely, I could handle teaching adults how to mix flour and water.

Spoiler alert: Teaching sourdough is a lot like teaching Year 3. There are questions (so many questions), aha moments, and the occasional “I can’t do this!” meltdown. But there’s also the joy of seeing someone light up when

they pull their first perfect loaf out of the oven. It’s magic.

That’s why I started offering workshops. I know what it’s like to feel overwhelmed by all the online advice and to wish for someone to guide me through the process step by step. My workshops are all about breaking it down, answering all your questions, and cheering you on when you finally crack the code. (Plus, I’ll bring the snacks—because everything’s better with snacks.)

And for those of you who can’t make it to a workshop, I’ve got a recipe book coming soon! It’s packed with everything I’ve learned through trial and error—tips, tricks, and troubleshooting for making sourdough work in a busy life.

If you’re ready to dive into sourdough, the 1:2:3 method is a great place to start. It’s simple enough to master but flexible enough to grow with you as your confidence builds. Whether you learn best with hands-on guidance or prefer to experiment on your own, this recipe is a foundational tool that can take your baking from “meh” to magic.

So, grab some flour, water, and starter, and let’s get started. And if you need a little help (or just some positive reinforcement), you know where to find me. 😉

Stay tuned for the 1:2:3 recipe and some foolproof tips in the next post!