Skip Navigation

Back to all resources

Photo: 2020: The Year of Sourdough (2020)

By Kelly Kogan

The Covid-19 pandemic and associated lockdowns triggered widespread interest in the art of making sourdough bread. Using technology that is thousands of years old, sourdough is leavened with a starter made up of flour and water that has undergone fermentation as a result of chemical reactions that occur in the presence of naturally-occurring bacteria and yeast. Not only is sourdough bread more nutritious than mass-produced bread, it can only be made in small batches and remains fresher longer, thereby reducing food waste. Sourdough bread also avoids the need for commercial yeast, which has a large carbon footprint. I began my starter about a year ago using solely flour and water. Now that it is a mature starter, I refresh it about once a week, usually when I make a batch of sourdough bread. The bread in this image is typical of what I make, consisting solely of a mixture of bread and rye flours and about 150 grams of refreshed starter per loaf. It is delicious!By downloading this image, you agree to use the photo within the context that it was taken. You also agree to never use it for commercial purposes. The image always belongs to the original photographer and should be attributed to the photographer and Center for a Livable Future Food Policy Networks Photo Contest. Image credit: Kelly Kogan ; CLF Food Policy Networks Photo Contest, 2020