Instant Food: Convenient but is it Best? Try Sourdough


Instant grits, instant oatmeal, instant coffee, instant hot cocoa mix, and I could go on. So many instant foods, but are they good for you? Of course, like anyone else, I love meals that don’t take long to prepare but are still nutritious. The problem with most of the instant ones is that they are not nutritious.

Recently, I was reintroduced to sourdough by a friend. I ordered a live sourdough starter, because it guaranteed that it would be ready to use in as little as 2 days. Starting from scratch it could take up to two weeks before being ready. I had done sourdough several years ago, but my batch died. So, when this opportunity came up I decided to try it.


Far from being instant food, baking with sourdough takes much longer. Once my starter was ready, I wanted something easy. So, I made English muffins. The thing is, I had to start it the night before I wanted to use it. I took some starter, replenishing it right away, added it to flour and milk, mixed it and let it sit overnight.

The next morning, I rolled and cut out the English muffins. Then they had to wait another 45 minutes before cooking them. It was worth all the wait, because they were delicious.

My next project was for sandwich bread, which took much longer. First the mixture had to sit out overnight, then when I shaped the loaves, they had to wait several hours before baking. They also take longer to bake than when I make yeast breads, but they sure taste good.

My sourdough sandwich bread

Instant isn’t always the best way to go, though it helps when you’re in a hurry. I am enjoying this baking even though it takes longer and needs more preparation than regular breads. There are many different recipes that I am looking forward to trying. Some of them don’t take as long as the bread, but still use the sourdough starter. The two recipes I’ve tried so far have been delicious.

This post was written for #FiveMinuteFriday, where the word prompt is instant. I started out trying to just write for 5 minutes, but to be honest, it did take a little longer.

I’m linking up with: #FiveMinuteFriday, #InspireMeMonday

20 thoughts on “Instant Food: Convenient but is it Best? Try Sourdough

    1. This particular recipe had it bake at 425 for 15 minutes and then at 325 for another 35 minutes. I probably should have taken it out at 30 min, because the crust got pretty dark. Anyway, it was delicious! Blessings to you!

  1. So very true, Gayle. Instant may be quicker but some things, like bread, are so worth the effort. Your bread looks like it would make one terrific grilled cheese sandwich! 🙂

    1. Funny you should mention a grilled cheese sandwich, Joanne, because that’s exactly what I had last night with some ham added to it. It was delicious and totally worth the effort! Blessings to you, Joanne! xo

  2. Yum! I love sourdough. I heard that some of the sourdough you buy in the store actually has vinegar in it to make it “sour.” … the best sourdough starter I every used was some sent to me by my brother who spent the summer in Alaska (Alaskan Sourdough Starter). I haven’t been able to find it anywhere, but, yes, I do the waiting for the starter to proof, etc. It is totally worth the wait! I’ve taught my daughters to bake bread and the first lesson in baking bread is – patience! LOL
    Have a blessed day! (FMF#15)

    1. Rachel, I have heard that same thing about store-bought sourdough bread. I am really loving getting back into it and have made several things already. Today I’m going to try tortillas! We’ll see how that works. 🙂 You’re right about learning patience and bread baking is a great way to learn to use it! Glad you’ve taught your daughters to bake, too. That’s great! Blessings to you! Have a wonderful weekend.

  3. I do love sourdough bread. I have never baked it. So, I didn’t realize that it took longer to bake than other types of bread. I agree though, it is totally worth it. I am stopping by from Five Mintute Friday. I hope that you have a lovely weekend!

    1. Sourdough is so good and really better for you, I think. Maybe some recipes don’t take as long to bake, but this particular one did. Even with the longer baking time, it still takes a lot to brown the bread when you toast a slice, but it’s so good! I had forgotten how good it was. Thanks for visiting, Jolene! Blessings to you! Hope you have a lovely weekend, too!

  4. Oh these sound so yummy, Gayl! Years ago my friends and I were part of the “Friendship Bread” trend, which was a sweet sourdough starter. It was very tasty and fun too! Did you ever make that? There were so many variations for that too. But now that I am gluten and dairy free I think it might be difficult to make sourdough. Blessings and hugs to you this weekend! ♥️

    1. They were very yummy, Bettie! Yes, I did get a “Friendship Bread” starter from someone many years ago. I don’t even remember who, but I do remember it being tasty and fun to share with others. Yes, you probably wouldn’t enjoy baking it so much if you couldn’t enjoy the end product, unless you made it as a gift to someone. I know you must miss being able to eat it. Blessings and hugs to you, too, dear sister/poet/friend! xoxo

    1. Thank you, Sandra! I had forgotten how much I enjoyed baking it and eating it! I can share the English muffin recipe I have. I got it online many years ago and don’t even remember where. I tried searching but couldn’t find one just like it. So here goes with a few modifications of my own:
      Sourdough English Muffins
      1/2 c starter, 1 cup milk, 2 3/4 cups flour, 1 TBSP sugar, 3/4 tsp. salt, 1 tsp. baking soda. Cornmeal for dusting.

      Combine starter, 2 C of flour and milk in a large glass bowl. Stir to combine, cover with plastic wrap, leave out for 8 hrs or overnight.

      After the overnight rest, add sugar, salt and baking soda. Mix well. Add the rest of the flour if needed about 1/4 c at a time. (I put it in my Kitchenaid mixer with the dough hook for about 4 minutes or till a soft dough). Roll out to 1/2″ to 3/4″ and cut into rounds with biscuit cutter or jar lid. Place muffins on a cookie sheet dusted with cornmeal. Cover, let rest 45 minutes.

      Oil or butter a griddle or frying pan. Heat to medium low and cook for 6-8 minutes on each side. (I tried it on medium and they were done on the outside but not inside, so I used low heat). They rise really well, too. When cool, split with fork all around and pull apart to toast or just eat them right off the griddle.

      Hope you enjoy them! Let me know if you make them! Blessings to you!

    1. Yes, it is delicious, and I’m having so much fun trying new things! Glad to hear you’ve been doing it for years. I hope I can keep mine going for a good long while. Thanks for your encouragement! Blessings to you!

  5. Gayl, I love sourdough.

    Way too ill today to write a sonnet, but what the hell.

    Sourdough bread’s my constant fave,
    it’s what I ask Barb to buy,
    and I confess I am a slave
    to that which has now snared my eye,
    that smooth taste of spicy bread
    which adds to the cheese I place
    that ensures that I am fed
    with a touch of God’s own grace.
    Maybe ’tis Wonder Bread holds the score,
    maybe I am out of reach,.
    but I only know the more
    that in my weakness I can teach
    that sour bread breaks all the rules,
    and rejection comes from Earthly fools.

    1. Andrew, you crack me up! How you can come up with poetry even when you’re feeling horrible! Thanks for lifting my spirits today! Blessings to you and Barb! xo

  6. wow, you are very industrious. My mother always made our bread on a Sunday for the week. It was delicious on Sunday, but hard to chew by Friday! I’ve tried baking it since I require gluten-free bread, but so far it has been disastrous. Maybe sourdough is the way to go? #8

    1. Thank you, Dawn! Yes, bread tastes best soon after baking, doesn’t it? I haven’t tried many gluten free recipes, though I did try some a few years ago with almond flour. I’ve heard that sourdough is more easily digestible so maybe it would work for you. Thanks for visiting! Blessings to you!

  7. Gayl, I loved this! I haven’t tried a sourdough starter in many years. Being gluten-free makes this a bit tricky. I so appreciated the message that we can find delight and value in things that take longer to prepare or “become ready.” Your bread looks delicious!

    1. Thanks so much, Jeanne! I’m sure gluten free makes it trickier. I have a friend who makes a really good sourdough that is gluten free. I’ll have to check on what recipe she uses. Making sourdough certainly does help in teaching patience, but then there is a reward of good tasting food! Blessings to you, Jeanne! xo

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