Sourdough Sorcery

Gloria MacDonald
  • 5.0 (3)
  • FOOD

Sourdough Sorcery is a podcast for home bakers, bread lovers, and curious cooks who want to turn simple ingredients into something truly magical. Hosted by Gloria MacDonald, the Sourdough Sorceress, this show blends stories, science, and a sprinkle of sourdough magic to help you bake better bread, nourish your body, and fall in love with the slow, satisfying art of sourdough. Each episode dives into: The health benefits of sourdough and long fermentationThe why behind the process—from starters and fermentation to flavor and texturePractical tips, techniques, and troubleshooting for real home kitchensCreative ideas for using sourdough beyond bread, including discard recipes and seasonal bakesThe deeper joy of slowing down, baking with intention, and sharing food with the people you love Whether you’re brand new to sourdough or a seasoned baker looking for fresh inspiration, Sourdough Sorcery is your cozy companion in the kitchen—here to make sourdough feel approachable, empowering, and a little bit magical. New episodes serve up knowledge, encouragement, and plenty of crusty inspiration to help you bake with confidence and create loaves you’re proud to share. Learn more, explore recipes, and discover tools of the trade at SourdoughSorcery.com.

  1. Bulk Ferment vs. Proofing vs. Cold Ferment: Finally Understanding Your Sourdough Timing

    APR 16

    Bulk Ferment vs. Proofing vs. Cold Ferment: Finally Understanding Your Sourdough Timing

    If you’ve ever felt confused about bulk fermentation, proofing, and cold fermenting… you are not alone. And more importantly—this confusion is one of the biggest reasons your sourdough might be turning out dense, gummy, or just not quite right. In this episode, we’re breaking it all down in a simple, no-guesswork way so you can finally understand what’s actually happening in your dough—and when. You’ll learn:  What bulk fermentation really is (and when it actually starts)  Why stretch and folds are part of bulk—not separate from it  The difference between bulk fermentation and final proofing  What cold fermenting really means (and why it’s not a separate step)  Why the fridge won’t fix under-fermented dough  What to look for instead of relying on the clock Because once you understand fermentation, everything changes. Your sourdough becomes more predictable, your timing becomes more flexible, and your results become so much more consistent. 🎁 Free Resource Want to take this further and confidently know when your dough is ready? Grab my free Fermentation Made Simple Guide here: 👉 https://GloriaMacDonald.com/Ferment If this episode helped you, be sure to follow the podcast so you don’t miss upcoming episodes where we continue to simplify sourdough and make it fit your life.

    9 min
  2. Under-Proofed vs Over-Proofed Sourdough: How to Finally Know the Difference

    APR 2

    Under-Proofed vs Over-Proofed Sourdough: How to Finally Know the Difference

    Most sourdough “failures” aren’t about your starter… your flour… or your recipe. They’re about timing. In this episode, we’re breaking down one of the most confusing (and frustrating) parts of sourdough baking—under-proofing vs over-proofing—so you can finally understand what your dough is actually telling you. Because if you’ve ever pulled a flat loaf out of the oven…  seen big holes mixed with dense sections…  or wondered why your dough felt perfect one minute and impossible the next… This is the episode you’ve been waiting for. We’ll walk through:  What under-proofing really is (and why it creates those uneven, frustrating crumbs)  What over-proofing looks and feels like (and why your dough “collapses”)  How to use the poke test correctly—and what it’s actually telling you  Exactly what perfectly proofed dough should feel like  What to do if your dough is under-proofed (before and after baking)  How to save over-proofed dough and turn it into something delicious (hello focaccia 👀) This isn’t about memorizing times or chasing perfection… It’s about learning how to read your dough so your baking becomes predictable, flexible, and honestly kind of magical. ✨ READY TO TAKE IT FURTHER? If you’re ready to stop guessing and start baking with confidence… Inside Sourdough Made Easy, I walk you step-by-step through:  Understanding your starter  Mastering fermentation timing  Knowing exactly when your dough is ready  And baking consistent, beautiful loaves in your real, everyday kitchen 👉 To learn more, CLICK HERE. If you love this episode, be sure to follow the podcast so you don’t miss what’s coming next—and I’ll see you in the next one ✨

    8 min
  3. Stop Obsessing Over Starter Ratios: How to Actually Control Your Sourdough

    MAR 19

    Stop Obsessing Over Starter Ratios: How to Actually Control Your Sourdough

    If you’ve ever felt confused by sourdough starter feeding ratios—1:1:1, 1:3:3, 1:5:5—you’re not alone. There’s a lot of noise online… and a lot of it makes it sound like there’s a “right” way to feed your starter. But here’s the truth:  There isn’t. In this episode, we’re breaking down what feeding your starter actually does—and how you can use it to your advantage. Because once you understand this, sourdough stops feeling unpredictable… and starts feeling completely manageable. You’ll learn: What feeding ratios really mean (and what they don’t)How to control how fast your starter activatesHow to adjust your timing so sourdough fits your lifeThe role hydration plays in fermentation speedWhy there are no “rules”—only toolsThis is the shift from guessing… to understanding. ✨ If you’re ready to simplify sourdough and build real confidence, check out my Sourdough Made Easy class.   👉 Visit SourdoughSorcery.com for more tips, tools and recipes for your sourdough journey.

    7 min
  4. The #1 Reason Your Sourdough Isn’t Working (It’s Not the Recipe)

    MAR 12

    The #1 Reason Your Sourdough Isn’t Working (It’s Not the Recipe)

    If your sourdough bread isn’t turning out the way you hoped — dense, gummy, flat, or full of giant holes — you might think the problem is the recipe. But most of the time… it isn’t. In this episode of Sourdough Sorcery, Gloria (The Sourdough Sorceress) explains why the real problem is usually timing, not ingredients or technique. Sourdough isn’t just a recipe — it’s a living fermentation process. And if your starter timing or fermentation schedule is off, your bread can easily become under-fermented, over-fermented, or weak, no matter how closely you follow the instructions. In this episode you’ll learn: • Why sourdough recipes often fail in different kitchens  • How to recognize when your starter is truly at peak • The signs of proper bulk fermentation • Why following the clock can ruin your bread • How to build a sourdough baking schedule that works in your kitchen Once you understand the rhythm of fermentation, sourdough becomes much more predictable — and a lot more enjoyable to bake. Because most sourdough problems aren’t recipe problems. They’re timing problems. Learn More For more sourdough tips, recipes, and baking guides visit:  SourdoughSorcery.com

    7 min
  5. Stop Chasing Perfect Holes: The Truth About Sourdough Crumb

    MAR 5

    Stop Chasing Perfect Holes: The Truth About Sourdough Crumb

    If you’ve ever sliced into a loaf of sourdough and thought, “Why doesn’t mine look like the ones on Instagram?” — this episode is for you. Somewhere along the way, sourdough baking became a performance. Giant holes, dramatic crumb shots, dark blistered crusts… and suddenly people feel like their bread isn’t good enough. But here’s the truth: big holes do not automatically mean better bread. In this episode, I’m breaking down five sourdough mistakes that almost nobody talks about — especially in the Instagram era — including: • why chasing dramatic holes can actually lead to uneven fermentation  • what balanced crumb really looks like  • why high hydration isn’t always better  • how overhandling dough during shaping affects structure  • and why comparing your bread to someone else’s kitchen will drive you crazy We’ll also talk about what actually matters in sourdough baking: even fermentation, balanced structure, and bread that you genuinely enjoy eating. Because the real goal isn’t impressing Instagram — it’s making bread that tastes amazing to you. If you'd like to build calm, repeatable confidence in your baking, you can learn more inside my Sourdough Made Easy Online Class.

    8 min
  6. Sourdough Discard: Waste, Wisdom… or the Healthiest Part of Your Starter?

    FEB 26

    Sourdough Discard: Waste, Wisdom… or the Healthiest Part of Your Starter?

    Are you throwing away something valuable every time you feed your starter? In this episode of Sourdough Sorcery, Gloria breaks down the truth about sourdough discard — what it actually is, why we discard in the first place, and whether it’s healthier than active starter. You’ll learn: • Why discarding is essential for a strong, balanced starter  • The real difference between discard and active starter  • Whether discard contains more fermentation benefits  • What actually improves digestibility in sourdough  • Why baking destroys probiotics (and what you’re really getting instead)  • Whether you can slow cold ferment cookies and cakes for more health benefits If you’ve ever felt guilty about discard… or wondered if you’re throwing away the “good stuff”… this episode will completely shift your perspective. And if you’re ready to put your discard to delicious use check these out: 🍫 The Chocolate Collection 🥞 The Sourdough Breakfasts Made Easy Collection Both are packed with simple, practical recipes that turn discard into something magical. Because discard isn’t waste. It’s transition. And the real magic of sourdough isn’t in the jar — it’s in the time.

    7 min
  7. The 4 Variables That Control Your Sourdough Starter

    FEB 18

    The 4 Variables That Control Your Sourdough Starter

    If your sourdough starter isn’t rising, seems weak, or won’t bounce back after sitting in the fridge, this episode will simplify everything. Your starter responds to just four variables: Flour  Water  Temperature  Time In this episode, I walk you through how each of these affects activity and strength, why bleached flour can cause problems, why temperature control matters more than most people realize, and what to expect when reactivating a starter that has been unfed in the refrigerator for weeks. Most starter struggles are not about failure. They are about environment. When you understand the variables, everything becomes calmer and more predictable. If you want a structured, step-by-step approach to mastering your starter, click HERE to learn more about The 7-Day Starter Method™ Online Class.

    6 min
  8. The Truth About 100-Year-Old Sourdough Starter

    FEB 13

    The Truth About 100-Year-Old Sourdough Starter

    Are 100-year-old sourdough starters really better? You’ve seen the ads. Authentic 100-year-old starter. Gold Rush era culture. 150-year-old San Francisco sourdough. It sounds magical. Historic. Powerful. But is it? In this episode of Sourdough Sorcery, we separate romance from reality and talk about what a sourdough starter actually is — a living ecosystem of wild yeast and bacteria that is constantly shifting and adapting. We explore: • Whether a starter can truly be 100 years old  • Why age does not automatically mean strength  • What really determines flavor and performance  • How quickly a starter adapts to your own kitchen  • And what most people don’t realize about buying dehydrated starter online Because here’s the truth: Age does not equal strength. Stability equals strength. Whether you buy a starter or create your own, what matters most is how you care for it once it’s in your kitchen. If you’re ready to go deeper into sourdough baking, visit SourdoughSorcery.com for recipes, tools, and my Sourdough Made Easy online class. And maybe the real magic isn’t in buying a 100-year-old story. Maybe it’s in starting your own.

    10 min
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Ratings & Reviews

5
out of 5
3 Ratings

About

Sourdough Sorcery is a podcast for home bakers, bread lovers, and curious cooks who want to turn simple ingredients into something truly magical. Hosted by Gloria MacDonald, the Sourdough Sorceress, this show blends stories, science, and a sprinkle of sourdough magic to help you bake better bread, nourish your body, and fall in love with the slow, satisfying art of sourdough. Each episode dives into: The health benefits of sourdough and long fermentationThe why behind the process—from starters and fermentation to flavor and texturePractical tips, techniques, and troubleshooting for real home kitchensCreative ideas for using sourdough beyond bread, including discard recipes and seasonal bakesThe deeper joy of slowing down, baking with intention, and sharing food with the people you love Whether you’re brand new to sourdough or a seasoned baker looking for fresh inspiration, Sourdough Sorcery is your cozy companion in the kitchen—here to make sourdough feel approachable, empowering, and a little bit magical. New episodes serve up knowledge, encouragement, and plenty of crusty inspiration to help you bake with confidence and create loaves you’re proud to share. Learn more, explore recipes, and discover tools of the trade at SourdoughSorcery.com.

Information

  • Creator
    Gloria MacDonald
  • Years Active
    2025 - 2026
  • Episodes
    13
  • Rating
    Clean
  • Copyright
    © 2026 Sourdough Sorcery
  • Show Website
    Sourdough Sorcery

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