Ask an Expert: Min Kim Shares Her Sourdough Secrets

The rise of sophisticated sourdough has captured our attention, appetites, and Instagram feeds with mesmerizing scores, perfectly shaped boules, and, of course, the coveted crumb shot. Deep in the rabbit hole of #sourdoughlife, I was hypnotized into a blissful state of homesteading as I dreamt of brushing my flour-dusted hands off on a French-striped apron while auditing my quietly rising loaves. I could smell it. I could taste it. And I could feel the chubby fingers of a 2-year-old pinching my toes as a reminder that I don’t have the time nor the patience for two days of stretching, folding, and waiting for a fermented loaf.

Min Kim is responsible for my sourdough obsession as well as the resurgence of my comfort food cravings. After a few days of Insta-stalking and a DM later, I found myself exploring the art of sourdough with the master herself.

In that process, I learned one very important lesson to share with sourdough seekers short on time: All you need is a little flour, water, and the wild yeasts in the air. These basic ingredients create a bubbly mixture capable of producing simple recipes that yield far beyond the (albeit wonderfully delicious) loaf, like crepes, tarts, tortillas, and even sourdough goldfish crackers to feed those chubby 2-year-old fingers.

The mother (or starter) is the bubbly mixture I am referring to, and thanks to Kim, it’s the beginner’s gateway to the flavorful world of sourdough.

Why Sourdough

Although sourdough-based recipes are often made from the same flour as other breads and pastries, the slow fermentation process using the starter ignites a powerful combination of wild yeast, bacteria, and enzymes to transform indigestible grains into nutritious, mineral-absorbing foods friendly on the gut and pleasing to the palate.

More About Min Kim

Wrangler of wild yeasts and friendly bacteria, Kim is a certified traditional foods cook with a passion for nurturing the body with naturally fermented foods. She teaches private and group classes on how to prepare bone broths, true fermented sourdough breads, properly soaked grains and legumes, lactose-fermented vegetables, and cultured dairy. 

Follow Kim’s sourdough journey on Instagram @minskitchen or visit biodynamicwellness.com for more info on her sourdough classes.