ERNEY Sourdough

09/30/2026

POV: The smell of fresh sourdough fills your kitchen for the first time 🍞

There is nothing like it. The crackle of the crust as it cools, the steam rising when you slice in, that warm, tangy smell wrapping around the whole house.

This is what your ERNEY starter is working toward, one feeding at a time. Every bubble, every rise, every patient wait ends right here.

What is your favorite part of bake day? The smell, the crackle, or that first warm slice? Tell us below 👇

09/30/2026

POV: You thought sourdough was difficult 🍞

Here is the truth: it is mostly waiting, watching, and a little flour on your hands. When your starter is bubbly and doubles after feeding, it is ready to work its magic. No fancy equipment, no bakery degree needed.

Sourdough asks for patience, and it gives back the best bread you have ever tasted.

What is holding you back from starting? Tell us in the comments, we read every one 👇

09/29/2026

This message made our whole week 🥖

One of our workshop bakers wrote in after her very first evening with sourdough, and we are still smiling. Nothing beats watching someone fall in love with their starter.

Have you baked with your ERNEY starter yet? Tell us how it went in the comments 👇

Music: "Carefree" by Kevin MacLeod (incompetech.com), licensed CC BY 4.0

09/29/2026

Morning check-in with the starter 🍞

She's bubbly, she's alive, and she's hungry. This is what a happy starter looks like. Full of bubbles and ready to raise your next loaf.

Feed it, give it warmth and time, and around day three it starts doubling like it has somewhere to be. That's when you know it's alive, and it's yours.

Are you feeding a starter this week? Tell me where you're at 👇

09/19/2026

09/19/2026

Your sourdough journey starts here. Our dried starter activates with just flour and water - no daily feeding, no fuss. Link in bio to get yours.

09/19/2026

We are live! ERNEY Sourdough Starter Culture - bake artisan sourdough at home, even as a total beginner. Free USPS shipping, or local pickup in Scottsdale.

https://erneys.com/products/erney-dehydrated-sourdough-starter-for-bread-making-perfect-rise-organic-sourdough-bread-flour-with-instruction-versatile-homemade-pastry-flour-perfect-for-artisan-loaf-pizza-muffins-1-pack #

08/09/2026

I taught this class standing next to people in my kitchen for years. Now it comes to yours instead.

On Tuesday, August 11 at 11AM MST I am running a live virtual sourdough workshop. It is not a recorded video you watch and forget. We are on together, you are at your own counter with your own bowl, and you can stop me and ask why your dough is doing that thing it does.

We cover how a starter actually works, how to activate it and keep it alive, how to tell when it is ready to use, mixing, stretch and fold, shaping, and how fermentation changes the bread you bake at home. I will also go through the beginner mistakes I see most often, because almost every one of them is fixable in about ten seconds once you know what you are looking at.

Three ways to join:
Basic, $120 - the live class, step by step instruction, a beginner friendly recipe and live Q&A.
Starter Support, $159 - everything above plus my dried sourdough starter shipped to you and 7 days of WhatsApp support after class.
VIP, $189 - everything above plus a live follow up Q&A one week later, once your starter is awake and you have real questions.

The class is virtual, so nothing is shipped unless you choose Starter Support or VIP, which include the dried starter.

Pick your package here: https://erneys.com/products/live-virtual-sourdough-bread-workshop

If you have tried sourdough before and it did not go well, tell me what happened. I have probably fixed that exact one.

08/03/2026

People ask which starter to begin with, so here is the honest answer.

Rye is the enthusiastic one. It ferments fast, it is forgiving of a cool kitchen, and it will double while you are still deciding whether it looks ready. If you want early confidence, start there.

Whole wheat is the steady one. Slower, milder, more predictable once it settles into a rhythm — the better choice if you already know you will feed it on a schedule and you want a gentler flavour.

Both come as a live culture or dried. Live arrives awake and wants feeding the same day. Dried sits in a drawer until you are ready and wakes up over about a week, which is genuinely useful if you are the sort of person who buys things and then finds the time later.

$14.99 either way, with feeding instructions in the envelope. Nothing baked ever leaves my kitchen — the culture is the product, and the oven at the end of it is yours.

Rye or whole wheat: which one sounds like your kitchen?



🛒 https://erneys.com/starter