One of our absolute favourite treats is fabulous, fresh sourdough bread.

There is something magical about nurturing your own starter, preparing your bread from scratch and

seeing it form into a delicious treat.

When we started making our own sourdough bread, we were overwhelmed by the instructions, advice and crazy amount of literature about sourdough that we found. We have gone through many trials and errors of baking our own bread, feeding our own sourdough starter and making other treats with sourdough starter. 


We want to share our experience with you to help you along your own sourdough journey. 

First and foremost, 



Making sourdough bread is not that hard. If you want to make your own bread, we will help you with every step along the way. We have kits with everything you need to get started, fresh sourdough starter that is mixed and ready to go, instructional videos and more. If you'd rather eat the bread than make it, check out our Shop for freshly-baked bread options.

Sourdough Shop

Instructional Videos

Sourdough FAQs

Is it ok if I don't feed my starter every day?

The answer to this question is a little complicated. Typically, a healthy starter needs to be fed daily. We have definitely forgotten to feed our starters on ocassion. We usually remember after a missed feeding and get back on track by simply feeding the starter as required (see video on how to feed starter). If we miss a couple of days, or if our starter seems quite runny (runny = hungry), we will feed the starter twice in one day to get it back on track. If you are going away or if you do not want to feed your starter every day, we suggest you store your starter in an airtight container in the fridge and feed it every couple of weeks. There may be a blackish liquid that accumulates on the top of the starter, if it is not fed for some time. This is totally normal - simply pour the liquid off, stir your starter, then feed as you normally would. If you follow this method of leaving your starter for extended periods of time, we recommend feeding your starter for 2 - 3 days before you make your bread.

What do I do with the discard when I feed my starter?

Our absolute favourite thing to do with starter discard is make yummy sourdough crackers. They are so delicious, they fill your house with divine aromas, they are preservative free and they are made from only a few ingredients (compared to the often unpronounceable list of ingredients found in commercially made crackers). Check out our cracker video for how to make crackers. You can also use discard to make pancakes, pizza dough, scones - the world is your oyster!

My test piece of levain didn't float - should I still try to make bread?

Your test piece of levain should float. Sometimes it doesn't because the water is too hot or too cold (it should be tepid) or your piece is too big for the water. Try a smaller piece from the centre of your levain and see if it works. If it still sinks, it is totally up to you if you'd like to try it with your bread - it may or may not work.

What supplies do I need to make sourdough bread?

There are a few things that you definitely need to make great sourdough bread. 1. Your starter - check out our Treats + Eats Sourdough Starter and Starter kits to get you going! 2. Thermometer - this is very important as water that is not the correct temperature can kill your levain, cause your bread to not rise properly and more. We recommend a javelin style thermometer for most accurate results. This can be found on Amazon, at Canadian Tire, Lee Valley (Lisa's personal favourite!) or any home goods store for around $20. 3. Digital Scale - if you've never used a scale for baking before, you are going to be so pleasantly surprised with the utility of a kitchen scale! No more measuring cups, or incorrectly filled cups - the scale is amazing! Costco has a great selection of scales as does Amazon, for around $20-25. 4. Bench Scraper - this is also a very useful tool in the kitchen. You can find bench scrapers at every major store and on Amazon. 5. Bowl Scraper - this is a nice piece to have as it helps with clean up - of your hands, your bowl, everything! It also helps keep the starter and dough out of your sink's pipes, which can lead to build up, clogs and a downright unpleasant smell. 6. Bannetons or bowls with linens - your bread will need to rest for 8 - 12 hours before you bake it. Bannetons are fabulous for this purpose, as is a bowl with a floured linen (ensure your bowl is around the same diameter on the bottom as a regular sourdough loaf) 7. Dutch Oven - this item can be a little pricey, however we hope you will thank us for recommending that you buy one! Dutch ovens are the perfect way to cook perfect bread - and they can be used for so many other purposes like soup, chilli, macaroni and cheese - anything you want to cook on the stove first, then bake in the oven. 8. Ingredients - one of our favourite things about sourdough bread is the very short list of ingredients and freedom from preservatives. You only need all purpose flour, whole wheat flour, water and salt.

Where do I get starter from?

From us, at Treats + Eats! We offer various packages for sourdough starter - just the starter, the starter with flour mix for three days of feeding and the ultimate sourdough pack which includes starter, flour for feeding, flour for your first loaf of bread and ingredients to make sourdough crackers. Our starter is always mixed and ready to go!