I made Sourdough Bread like they did 200 years ago, No Scale, No Measuring

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In this video, we’re bringing back bread baking the way it once was — by feel, not formulas.

Instead of measuring every gram or watching the clock, I’m sharing my natural rhythm and routine of sourdough baking, showing how I move through bread making throughout the day. This is how I’ve learned to bake — by listening to the dough, trusting my hands, and letting instinct lead.

Along the way, I’m also making:
• Sourdough waffles
• Simple sourdough flatbreads
• A rustic country sourdough loaf

This is not a precise, step-by-step recipe video. It’s an invitation to slow down and remember that bread was once made with experience, patience, and intuition.

Below is a rough guide to the rustic country loaf I make in this video. These measurements are flexible and meant only as a starting point.

Rustic Country Sourdough Loaf (Rough Guide)

• About 1 pint jar of warm water
• Roughly 2 cups whole wheat flour
• Roughly 3 cups all-purpose flour
• ½ cup bubbly sourdough starter
• 2 teaspoons salt

Adjust as needed — the dough will tell you what it needs.

Thank you for being here and for keeping these old kitchen rhythms alive 🤍
If you love old-fashioned cooking, sourdough, and slow homemaking, I’d love for you to subscribe.