My Mom’s Special Sourdough Recipe: A Weekly Tradition Passed Down

There are some recipes that feed more than just your family, they feed your memories, your traditions, and your sense of home. My mom’s sourdough recipe is one of those. Her sourdough journey began a few years ago, but her love for the kitchen started long before that. Watching my mom cook, bake, and gather our family around the table has always amazed me. I personally have never really enjoyed being in the kitchen, but she has slowly but surely worked her magic on me. This past year I have enjoyed making more and more recipes and really learning to value the time in the kitchen with her.

Sourdough has become a meaningful part of our weekly routine over the last couple of years and something I truly look forward to each week. It wasn’t until recently that I started to take interest in learning my mom’s sourdough craft. It has been fun being her taste tester every week as she experimented new recipes and techniques.

What started as a desire to create a new kitchen hobby slowly turned into an enjoyment of making healthier bread for our family. I love knowing our bread is made of quality ingredients and free from over processed, less than healthy preservatives.

My daughter calls my mom, Litta. Her short hip version of Abueltia which is Spanish for grandma. So naturally I started calling her Sourdough, Litta’s Loaves!

Why Sourdough Became Part of Our Weekly Rhythm

After my cancer diagnosis, we made lots of lifestyle changes and began paying closer attention to ingredients. Store-bought bread is often filled with preservatives and highly processed additives, even when it looks “healthy” on the label. Sourdough offered a better option, made with simple ingredients, natural fermentation, and real benefits for gut health and digestion.

Mom’s Sourdough Supplies (What She Actually Uses & WHY)

You don’t need a fancy kitchen to make great sourdough — just a few reliable tools that make the process easier and more enjoyable.

Here’s what my mom uses:

Digital kitchen scale- This is crucial to get all your measurements exact for the best loaf results. From measuring your starter to all the ingredients in your recipe. Mom prefers the digital option that has a tare option.
Sourdough Starter Jar or this Starter Jar Kit- You will want to have a nice sourdough starter jar. Mom started using the kit and said its perfect for starting out. You can also use a mason jar too. She does really love her Brod & Taylor brand starter jar and said it really is a nice one.
Large mixing bowls or Glass Mixing bowl- You will want a set of large mixing bowls, approx 4-6 qt. My mom loves using glass or ceramic bowls. They are a bit heavier and the weight makes it easier to mix your dough together.
6qt Dutch oven with dome shaped lid- You will need a 6qt round dutch oven. My mom insists on one with a dome shape lid as opposed to the flat lid. It is very important that the one you use can withstand high heat of 500 degrees.
Bench Dough scraper - This is helpful when it is time to mix your dough in the bowl. Mom uses the plastic option for that step and the metal scraper is good to divide your dough when making bagels, rolls, etc.
Dough Whisk- This is used to mix the starter and water together when it is time to make your bread.
Sharp blade or bread lame- This is used for scoring the bread and making designs on the dough.
Banneton basket lined with cloth - These are used for proofing in the cold fermentation stage. They come in oval and round options. My mom prefers to use the oval (batard) shape, because she feels it makes a better shape loaf for slicing and great for sandwiches.
Food Storage Containers- These are used for the bulk fermentation stage to leave on the counter to double in size. Mom really likes these because it makes it easy to see the dough rise.
Cotton Bread Towel- Mom uses these to line her banneton basket prior to adding the dough for the cold fermentation stage.
Beeswax Bread Bags- These are the best bread storage bags to keep your loaves fresh for a week.
Glass Spray Bottle- This is great to use for spraying the counter during stretch and folds as well as spraying the dough to create steam which makes blisters on your loaf.
Flour Shaker Jar- This is helpful to shake rice flour onto the towel or banneton to keep your dough from sticking.
Apron- Every baker needs a cute apron. Bonus points if they have pockets!
Sharp Bread Knife- Mom LOVES this knife and truly recommends investing in a great bread knife for slicing.
Bread Flour- You will want to make sure that you use a high protein bread flower. At least the 12.7% protein.
Fine Pink Himalayan Salt- Mom highly recommends using a fine pink Himalayan salt and she loves this brand. It has worked perfect in her recipe.
Rice Flour- Mom uses this white rice flour. This will help prevent your dough from sticking to your banneton.
Parchment paper
Optional Items: These are used in a newer technique mom recently started and they have been a game changer in the way her loaves have turned out!
Bread Peel- This is used to pull the loaf out of the oven.
Bread Steel- This is the base the loaf bakes on in the oven.
Baking Shell Dome- This is used to cover the loaf in the oven.
The rice flour is key — it keeps the dough from sticking and gives the loaf a clean release every time.

Her Technique & Recipe

My mom has done so much research on all things sourdough and tried so many different techniques and recipes. She truly has perfected her loaves and I truly feel like it is the best out there!

This is the exact recipe my mom uses: simple, reliable, and easy to repeat week after week. You can purchase the full downloadable PDF guide which includes how to make and feed sourdough starter, tools she uses, her recipe and tips for baking.

Litta's Beginner Sourdough Guide

$18.00

Passing It Down

One of the most meaningful parts of this sourdough journey has been watching my mom also teach my daughter her tips and tricks that she has perfected in the kitchen. From how to feed a starter, feel the dough, and slow down in the kitchen. It feels like passing along more than a recipe — it’s passing along a way of living.

These are the kinds of traditions that don’t come from cookbooks. They come from repetition, care, and love — and they’re meant to be shared.

Sourdough has taught us patience, intention, and the beauty of gathering around the table. If this recipe finds its way into your home and becomes part of your weekly rhythm, I hope it brings the same warmth and nourishment it has brought to ours.

And if you ever feel like you’re doing it wrong — you’re probably doing it just right!