Start a Sourdough Bread Baking Side Hustle: How to Profit from Your Craft

Thinking about turning that love for baking into a rewarding side hustle? Sourdough bread, with its rich flavor and rustic charm, has captured the hearts of many home bakers. It’s not just about the delicious end product; the process itself can be incredibly fulfilling.

This Start a Sourdough Bread Baking Side Hustle guide is just the beginning! For even more inspiring ideas to turn your hobbies and passions into cash, grab your FREE copy of “17 Legitimate Side Hustles That Are Recession Proof. Check it out right here!

Who Should Read This?

This article is perfect for you if you’ve been bitten by the sourdough bug and dream of turning your hobby into a profitable side hustle. Whether you’re a complete beginner or have some baking experience, this guide will equip you with everything you need to know, from starter creation and essential tools to mastering the fermentation process and baking techniques.

You’ll also learn the legal and business considerations to ensure your sourdough passion flourishes into a successful business.

Tools and Materials Needed

Starting a sourdough bread side hustle requires specific tools and materials. Using the right ones ensures high-quality loaves and a smooth baking process.

Essential Ingredients for Sourdough Bread

1. Flour

Use bread flour and whole wheat flour. Bread flour provides structure, while whole wheat flour adds flavor.

2. Water

Utilize filtered or spring water to avoid chemicals that may harm the natural fermentation process.

3. Salt

Opt for sea salt or kosher salt. These salts enhance flavor without the additives present in table salt.

4. Sourdough Starter

Maintain an active sourdough starter. It serves as the fermentation agent necessary for bread rising.

5. Mixing Bowl

Choose a large, non-reactive bowl. Stainless steel, glass, or plastic are suitable options.

6. Bench Scraper

Utilize a bench scraper for dough handling and surface cleaning.

7. Kitchen Scale

A digital kitchen scale ensures precise measurement of ingredients, crucial for consistency.

8. Dutch Oven

Baking in a Dutch oven creates steam, which produces a crispy crust. Cast iron or ceramic are common materials.

9. Proofing Basket

Use a proofing basket, or banneton, to shape and support the dough during the final rise.

10. Lame or Sharp Knife

Scoring the dough with a lame or sharp knife allows expansion and creates the traditional look.

11. Thermometer

Employ a bread thermometer to check doneness. Internal temperature should reach 205°F-210°F (96°C-99°C).
With the right tools and materials, beginners can start their sourdough bread-making journey efficiently, laying a foundation for a successful side hustle.

Preparing Your Starter Culture

A robust starter culture serves as the foundation of any successful sourdough bread. Here’s how to initiate, maintain, and troubleshoot your starter.

Creating Your Sourdough Starter from Scratch

To create a sourdough starter from scratch, mix 100g of whole wheat flour and 100g of filtered water in a non-metallic bowl. Let the mixture sit at room temperature for 24 hours, loosely covered with a cloth to allow airflow. Repeat this feeding process using 100g of unbleached all-purpose flour and 100g of water daily until bubbles form and the mixture rises, usually around days 5-7.

How to Feed and Maintain Your Starter

Feed the starter daily with equal parts flour and water (e.g., 100g each) to ensure it stays active. First, discard half of the starter before each feeding to keep proportions balanced. Store the starter at room temperature and feed it twice a day if you bake frequently. If baking weekly, refrigerate it and feed it once a week, letting it sit at room temperature for a few hours before using it.

Troubleshooting Common Starter Issues

If the starter shows no bubbles or rise after several days, increase the frequency of feedings. Signs of a weak starter include a lack of rise or a sour smell. Remove half, feed it twice daily, and maintain a warm environment (21-24°C or 70-75°F). Mold or pink discoloration indicates contamination; discard and begin a new starter.

Mixing Your First Dough

Creating your first sourdough dough can be exciting and rewarding. Begin by understanding the key ingredients and follow the step-by-step dough mixing process.

Flour: Flour selection impacts the sourdough’s texture and flavor. Opt for high-quality bread flour for a higher gluten content, ensuring a stronger dough. Whole wheat flour adds a nutty flavor and helps with fermentation.

Water: Use filtered or bottled water to avoid chlorine, which may interfere with yeast activity. The ideal water temperature ranges from 65°F to 75°F for optimal fermentation.

Salt: Salt enhances flavor and controls fermentation. Use sea salt or kosher salt for the best results; measure accurately, usually around 2% of the flour weight.

Starter: A healthy, active sourdough starter activates fermentation. Feed the starter 4-12 hours before use, ensuring it’s bubbly and doubled in size.

1. Combine Ingredients: In a large bowl, mix 500g bread flour, 350g filtered water, and 100g active sourdough starter. Let it rest for 30 minutes to autolyse, improving gluten development.
2. Add Salt: Add 10g sea salt to the dough. Mix thoroughly using your hands until the salt is well incorporated.
3. Knead Dough: Knead the dough using the stretch and fold method. Perform this action every 30 minutes for 2 hours to develop gluten strength.
4. Bulk Fermentation: Allow the dough to ferment at room temperature for 4-6 hours, folding it every 30-45 minutes. Look for a 20-30% increase in volume as a sign of proper fermentation.
5. Shape Dough: After bulk fermentation, shape the dough into a round or oval loaf. Place it in a floured proofing basket or a bowl lined with a floured towel.
6. Final Proof: Let the dough proof in the refrigerator for 12-18 hours. This slow fermentation process enhances flavor and makes the dough easier to handle.

By following these steps, beginners can create their first sourdough dough efficiently, aiding in a successful sourdough bread-making journey.

The Art of Fermentation and Shaping

Sourdough bread relies on proper fermentation and shaping techniques for its unique flavor and texture.

Bulk Fermentation: What You Need to Know

Bulk fermentation, a crucial step, allows the dough to develop flavor and structure. During this stage, the wild yeast and bacteria in the sourdough starter ferment the flour’s sugars, producing carbon dioxide. This process creates air pockets that give sourdough its characteristic holes. Place the dough in a large, covered container, preferably a glass bowl or a food-safe plastic tub. Maintain a stable room temperature of 75°F to 85°F (24°C to 29°C) for 3 to 4 hours. Periodically perform stretch-and-fold routines to strengthen the dough and distribute gas more evenly. Aim for 3 to 4 sets of stretch-and-folds every 30 minutes in the first half of bulk fermentation.

Shaping Your Dough Into Loaves

Shaping ensures the dough maintains its structure during baking. First, turn the dough onto a lightly floured surface. Divide the dough into two equal pieces using a bench scraper. Pre-shape each piece by gently stretching and folding it into a rough ball shape. Let these rest for 20 to 30 minutes, covered with a damp cloth. For the final shaping, stretch each piece into a rectangle. Fold the dough’s long sides into the center, then roll it from top to bottom, creating tension on the surface. Place the shaped dough into proofing baskets, seam side up, and dust with rice flour to prevent sticking.

Final Proofing Before Baking

Final proofing, also known as the second rise, is vital for achieving optimal oven spring and crumb structure. Refrigerate the shaped loaves for 12 to 24 hours. This slows fermentation, enhances flavor, and improves dough strength. Before baking, check the loaves by performing the “poke test.” Gently press your finger into the dough’s surface; it should slowly spring back halfway, indicating readiness. If the dough rebounds quickly, it needs more time; if it doesn’t spring back at all, it may be over-proofed. Transfer the proofed loaves onto parchment paper, score them with a sharp knife or razor blade to control expansion, and bake as per the recipe instructions.

Each step in the art of fermentation and shaping contributes to the final sourdough bread’s taste, texture, and appearance. By mastering these techniques, beginners can produce high-quality loaves and build a successful side hustle.

Baking Your Sourdough Bread

Preparing the Oven and Baking Vessels

Preheat the oven to 500°F at least 30 minutes before baking. Use a Dutch oven or a baking stone for consistent heat. Place the baking vessel in the oven during preheating to achieve the right temperature.

Scoring and Baking the Bread

Use a razor blade or lame to score the dough. Make swift, confident cuts to allow the dough to expand properly. Transfer the dough to the preheated baking vessel. Cover with a lid or aluminum foil during the first 20 minutes to trap steam, then remove for the remaining 20-25 minutes to achieve a golden crust.

Cooling and Storing Tips for Best Results

Cool the baked bread on a wire rack for at least 1 hour. This ensures the crumb sets and moisture distributes evenly. Store sourdough bread in a paper bag at room temperature for up to 3 days. For longer storage, freeze the bread in an airtight container for up to 1 month.

Legal Considerations and Selling Your Bread

Home bakers turning their sourdough passion into a side hustle should be aware of legal considerations to ensure compliance and smooth operations.

Understanding Local Food Regulations

Understanding local food regulations is paramount. Regulations vary by region, and compliance ensures legal operation. Bakeries typically need a cottage food license to sell homemade goods. Check with your local health department to determine specific requirements. Some regions mandate a separate kitchen for commercial baking. Ensuring proper labeling, including ingredients and allergens, is necessary. Regular health inspections may also apply, depending on local laws.

Tips for Marketing and Selling Your Sourdough Bread

Effective marketing and selling can help establish a successful sourdough side hustle. Use social media platforms like Instagram and Facebook to showcase your bread. High-quality photos and engaging captions attract potential customers. Setting up a simple website with an online ordering system streamlines sales. Attending local farmers’ markets provides exposure and direct customer interaction. Offering samples can boost sales potential. Leveraging word-of-mouth from satisfied customers builds a loyal clientele.

Maintaining Consistency and Quality

Maintaining consistency and quality in sourdough bread is vital for building and retaining a customer base. One must prioritize proper scheduling and refined baking techniques to ensure every loaf meets high standards.

Scheduling Your Baking for Consistent Output

Align baking schedules to demand patterns. Analyze orders and identify peak times, then prepare doughs ahead of these periods. Implement a weekly timetable to streamline the process, ensuring fresh loaves are always ready. For example, bake larger batches before weekends if most orders come in then. Regularly review this schedule to adapt to changing demands and special orders.

Techniques for Ensuring High-Quality Loaves

Consistently use high-quality ingredients. Choose premium flour and maintain a healthy starter. Accurately weigh each ingredient to avoid variations. Monitor dough temperature strictly; it impacts fermentation and quality. Utilize proper kneading techniques for optimal gluten development. Conduct regular taste tests to assess flavor, texture, and crust quality, then adjust processes as needed. Document all variations and methodologies to master consistent baking practices.

Level Up Your Sourdough Skills With Sourdough Bread Baking Classes

Considering taking your sourdough passion to the next level and turning it into a side hustle? Sourdough bread baking classes can be a fantastic springboard for aspiring bread bosses. Here’s how these classes can benefit your sourdough side hustle journey:

Master the Fundamentals

Classes provide a structured environment to learn the science and art behind sourdough. From starter creation and maintenance to fermentation techniques and shaping methods, you’ll gain a solid foundation in sourdough baking. This knowledge is crucial for consistent results, a key factor in building a loyal customer base.

Learn from the Experts

Sourdough classes are often led by experienced bakers who can share valuable insights and techniques honed through years of practice. They can answer your specific questions, troubleshoot challenges you encounter, and offer guidance on how to translate your skills into a successful business venture.

Hands-on Experience

Unlike learning from a book or website, classes offer invaluable hands-on experience. You’ll get to work with the dough directly, feeling its texture, learning to shape it properly, and witnessing the magic of fermentation firsthand. This practical experience fosters confidence and allows you to refine your technique under the watchful eye of an instructor.

Networking Opportunities

Many sourdough classes create a space to connect with fellow bread enthusiasts. Sharing your passion with like-minded individuals can be motivating and lead to valuable collaborations or even future customer connections.

While this guide equips you with the knowledge to embark on your sourdough journey, classes can provide an enriching and accelerated learning experience. Consider them an investment in your side hustle, allowing you to refine your skills, gain expert guidance, and build a network that can support your entrepreneurial endeavors

Scaling Up Your Side Hustle

From Home Bakery to a Professional Setup

Transitioning from a home bakery to a professional setup requires careful planning. Select a commercial kitchen that complies with local regulations. Ensure the kitchen has ample space for larger batches and storage. Investigate shared kitchen spaces as a cost-effective option. Benefits include access to professional-grade equipment and fulfilling legal necessities. Allocate resources for permits and insurance specific to commercial baking.

Investing in Larger Equipment and Hiring Help

Scale up productivity by investing in larger equipment. Purchase commercial mixers and ovens designed for increased capacity. Larger proofing cabinets help manage dough fermentation efficiently. While investing in equipment, consider energy-efficient models to reduce operational costs.

Evaluate the need for hiring help based on production demand. Employ part-time bakers during peak hours or specific market days. Train staff to maintain product quality and consistency. Hiring an administrative assistant for orders and customer service can streamline operations, allowing focus on baking. Adapt hiring practices as demand grows to create a sustainable and scalable business environment.

Insider Tips for Your Sourdough Side Hustle: Mastering the Art of Unique Loaves (on a Budget!)

While this guide equips you with the basics, there’s a whole world of exploration within sourdough baking, and the good news is, a lot of these unique flavor and texture discoveries can be budget-friendly! Here are some insider tips to elevate your skills and craft truly unique loaves that will set your side hustle apart, without breaking the bank.

Embrace Local and Seasonal Ingredients

Instead of expensive specialty flours, explore what your local farmers market has to offer. Freshly milled whole wheat flour or stone-ground rye flour can add unique flavors and textures at a competitive price compared to pre-packaged options. Seasonal fruits like berries or roasted vegetables can be incorporated as delicious and affordable add-ins.

Get Creative with Starter Discards

Don’t throw away your discarded starter! It’s a goldmine for budget-friendly baking. Use it to create sourdough crackers, savory pancakes, or even waffles. These can be test kitchens for your flavor combinations and add variety to your product offerings without additional starter feeding.

Master Bulk Fermentation Techniques

While extended cold fermentation can enhance flavor, it requires longer fridge space. Explore bulk fermentation techniques at room temperature. Utilize coil folds throughout bulk fermentation to develop gluten strength, mimicking the effects of colder temperatures and achieving a chewier crumb without the extended wait.

Focus on Technique Over Fancy Flours

While experimenting with different flours can be exciting, remember that mastering your shaping and fermentation techniques can significantly impact the final product. Perfecting high-hydration dough handling and achieving a beautiful open crumb can elevate even a basic bread flour to new heights.

Invest in Reusable Proofing Baskets and Liners

While beautiful proofing baskets add a touch of rustic charm, they can be a one-time investment. Consider using a floured colander or a well-floured kitchen towel for initial proofing. Invest in reusable cloth liners for your baking sheets instead of disposable parchment paper, reducing long-term baking costs.

Bonus Money-Saving Tips

Buy Flour in Bulk

If you have the storage space, buying flour in bulk (25lb bags or more) can significantly reduce the cost per loaf.

Maintain a Healthy Starter

A healthy starter requires less frequent feedings, saving you on flour and water. Learn to recognize the signs of a thriving starter to avoid unnecessary feeding.

Barter with Local Businesses

Approach local coffee shops or restaurants that use flour and see if they’d be willing to trade their spent grain for your delicious sourdough loaves. You can use these spent grains to add a touch of nuttiness and texture to your bread, while acquiring a free ingredient.

DIY Tool Hacks

While a bench scraper can be helpful, you can often improvise with a dough whisk or a wide spatula. Similarly, a lame can be substituted with a sharp razor blade secured in a holder (use caution!).

Remember, the key to a successful side hustle is striking a balance between quality and affordability. By employing these tips, you can create unique and delicious sourdough loaves that will stand out at the market, all while keeping your costs under control. Don’t be afraid to experiment, document your learnings, and watch your sourdough side hustle flourish.

From Passion to Profit: Inspiring Sourdough Side Hustle Success Stories (Real-Life Examples)

Dreaming of turning your sourdough passion into a thriving side hustle? You’re in good company! Many home bakers have successfully built businesses around their love for this delicious bread. Here are a couple of inspiring examples with verifiable sources:

Success Story 1: Vanessa Medeiros from “Wild Yeast Bakery”

Vanessa Medeiros, a former marketing professional, launched Wild Yeast Bakery in 2014 after a personal quest to bake the perfect loaf of sourdough. What started as a farmers market side hustle has grown into a flourishing bakery with a loyal following in the San Francisco Bay Area. Vanessa credits her success to her focus on using organic, locally-sourced ingredients and her commitment to traditional fermentation techniques. Her story has been featured in publications like Bon Appétit, highlighting the potential of sourdough side hustles.

Success Story 2: Chad Robertson and Tartine Bakery

While not exactly a side hustle story, Chad Robertson’s journey with Tartine Bakery exemplifies the transformative power of sourdough. Robertson, a self-taught baker, began experimenting with sourdough in the early 2000s. His dedication to long fermentation methods and high-quality ingredients resulted in loaves with exceptional flavor and texture. Tartine Bakery gained international acclaim, and Robertson’s book, “Tartine Bread”, became a cornerstone text for aspiring sourdough bakers. This story, though not a side hustle in the traditional sense, demonstrates the potential for sourdough expertise to evolve into a successful and influential business.

These are just a few examples of how individuals have turned their sourdough skills into profitable ventures. Remember, success starts with a passion for baking, a commitment to quality, and a willingness to learn and adapt. With dedication and the knowledge you’ve gained from this guide, you too can turn your sourdough dreams into a delicious reality. 

Common Issues and Troubleshooting

Baking involves various challenges, especially for beginners. Here are solutions to common sourdough problems.

This Start a Sourdough Bread Baking Side Hustle guide is just the beginning! For even more inspiring ideas to turn your hobbies and passions into cash, grab your FREE copy of “17 Legitimate Side Hustles That Are Recession Proof. Check it out right here!

Dealing With Common Dough Problems

Sticky Dough: Sticky dough often results from high hydration. Reduce water quantity if the dough is too sticky. Alternatively, flour the work surface more generously while kneading.

Dense Bread: Dense bread can stem from insufficient kneading. Knead the dough until it passes the windowpane test. Over-kneading could also cause density—aim for a balance.

Overproofing: Overproofing gives the dough a sour taste and affects texture. Monitor the dough during fermentation. Use the finger dent test: gently press a finger into the dough. If it springs back slowly and leaves a slight dent, it’s ready.

Sourdough Bread Not Rising? Here’s Why

Inactive Starter: An inactive starter impedes rise. Feed the starter with equal parts flour and water every 12 hours. Ensure it bubbles and doubles in size before use.

Cold Environment: Dough rises slowly in a cold environment. Keep it in a warm, draft-free spot. Ideal temperatures range from 75°F to 78°F (24°C to 26°C).

Insufficient Kneading: Proper gluten development is crucial. Knead the dough until elastic and smooth. Perform regular stretch-and-fold techniques during bulk fermentation.

How to Handle Unsold Bread

Freeze It: Freezing preserves freshness. Place unsold loaves in airtight bags, then freeze. Thaw at room temperature when needed.

Donate It: Local food banks or shelters often accept bread donations. Ensure the bread is within an acceptable period post-baking.

Create Bread-Based Products: Transform unsold bread into croutons, bread pudding, or breadcrumbs. These products can be sold separately or integrated into promotional offerings.

More Information & Resources to Fuel Your Sourdough Side Hustle

This comprehensive guide equips you with the knowledge to bake delicious sourdough bread and translate that passion into a side hustle. However, the world of sourdough is vast, and there are countless resources available to fuel your entrepreneurial journey. Here’s where to look for more information.

Online Bread Communities

Numerous online forums and social media groups dedicated to sourdough baking offer a wealth of knowledge and inspiration. Here are a few to get you started:

The Perfect Loaf Forum: A forum run by sourdough guru Maurizio Leo, featuring discussions on all things sourdough, with dedicated sections for beginners and business-oriented topics.

The Sourdough Community on Facebook: A large and active Facebook group where you can connect with bakers of all levels, share photos of your creations, and ask questions.

SourdoughBaking subreddit: A subreddit dedicated to sourdough bread baking, where you can find troubleshooting tips, recipe inspiration, and discussions on various aspects of the craft.

Sourdough Baking Blogs, Websites & Books

Explore blogs and websites specializing in sourdough baking. Many offer detailed tutorials, troubleshooting guides, and business advice specifically geared towards sourdough side hustlers. Here are a couple of excellent examples.

The Fresh Loaf:  A comprehensive website with informative articles on sourdough science, baking techniques, and starter maintenance. It also features a dedicated forum for bakers to connect.

King Arthur Baking: A trusted resource for all things baking, King Arthur Baking offers a wealth of sourdough content, including step-by-step guides, troubleshooting tips, and even online classes (paid) for those seeking a more structured learning experience.

Sourdough Books: Invest in sourdough baking books by renowned bakers. These resources delve deeper into the science and artistry of sourdough, providing detailed explanations, variations on classic recipes, and valuable business insights for artisan bread makers.

Consider these titles:

Tartine Bread by Chad Robertson: A seminal work in the sourdough world, this book explores the fundamentals of sourdough baking and offers a variety of recipes for beautiful and flavorful loaves.

The Bread Baker’s Apprentice by Peter Reinhart: A comprehensive guide to bread baking, this book includes a detailed section on sourdough with recipes, techniques, and scientific explanations.

By combining the information in this guide with these additional resources, you’ll be well on your way to establishing a thriving sourdough side hustle. Remember, the sourdough community is a vibrant and welcoming one, so don’t hesitate to reach out, learn, and grow alongside fellow bread enthusiasts.

Conclusion

Starting a sourdough bread side hustle can be both rewarding and profitable. By understanding the necessary tools, legal requirements, and marketing strategies, anyone can turn their passion for baking into a successful business. Consistency and quality are key to building a loyal customer base.

With careful planning and attention to detail, transitioning to a professional setup is achievable. Remember to troubleshoot common issues and make the most of unsold bread. Embrace the journey and enjoy sharing delicious sourdough creations with others.

So, happy baking, and may your side hustle flourish!