Food: Sourdough in 2026 - are people still baking or was it a lockdown phase

[BigDog26]

Sourdough went from niche bread baker hobby to cultural phenomenon during lockdown. Equipment sold out everywhere. Every second person had a starter named something ridiculous. Five years later - are the people who started still baking regularly or has the sourdough wave receded back to its original hobbyist core? And for anyone still at it, has your process or approach changed much since you started?

[BlueFalcon]

Still baking every week without exception. The lockdown start gave me enough reps to get past the frustrating early stage and now it is just part of the routine. Takes maybe 20 minutes of active time across two days

[Sinead_47]

I baked for about 18 months and then stopped when life got busier. I still have the starter in the back of the fridge. Whether it is still viable is a question I keep not answering

[Velvet Connor]

The people who stayed are the ones who baked enough times to get good before the novelty wore off. The ones who made three loaves and stopped never got to the point where it felt effortless

[Debbie]

My process simplified dramatically over time. I started with elaborate schedules and folding techniques. Now I do a basic overnight cold proof and the results are at least as good with a third of the effort

[Myles95]

The equipment obsession is real. Dutch oven, banneton, lame, proper flour. At some point I spent more on kit than the bread savings justified. No regrets but it is not the economical hobby people think it is

[TeddyWhelan]

Still baking but shifted toward other fermented things. Sourdough crackers, sourdough pancakes, sourdough pizza. The starter is more useful as a pantry staple than just a bread ingredient