Sourdough: the ancient bread that smells like heaven, crunches better than a potato chip, and rises like a little science experiment gone deliciously right. If you’ve ever been captivated by the rustic crackle of a golden crust or tempted to name your starter like it’s your third child, you’re not alone. For Elizabeth Lythgoe, sourdough baking isn’t just a hobby—it’s a lifestyle, a health journey, a science lab, and a source of connection and community. We caught up with her to learn more about her bubbly, crusty world.
But first, a tiny taste of history…
A Slice of Sourdough’s Past
Sourdough is the OG of breads. Long before humans figured out how to isolate yeast into neat little packets, they were mixing flour and water and letting wild yeasts and lactobacilli do their thing. Archaeological evidence traces sourdough back to ancient Egypt around 1500 BC. That’s right—your rustic farmhouse boule is older than the pyramids. It survived the fall of Rome, voyaged on the Oregon Trail, and even had a pandemic-era renaissance (we see you, 2020). Through it all, sourdough has been a symbol of resilience, patience, and the quiet magic of fermentation.
A Healthier Path
Elizabeth’s journey into sourdough started not as a culinary whim, but a search for a healthier bread that didn’t leave her body feeling like it had just run a marathon. “I was looking for something better for my body—nutritionally and digestively,” she explains. That’s when sourdough entered the picture, with its naturally fermented benefits and gut-friendly properties. “Even people sensitive to gluten can often eat sourdough without issues.”
And so began her voyage into floury waters—growing her own starter, experimenting endlessly, and navigating a sea of conflicting internet advice. “It was a lot of trial and error,” she laughs. “But I fell in love with understanding the ‘why’ behind it. Once I grasped the science, everything started making sense.”
Science + Soul = Bread
Ask Elizabeth what she loves most about baking bread, and she won’t just talk about the end result (although let’s be honest—warm sourdough with a pat of butter is divine). For her, it’s about the process. “It helps me slow down. It’s a creative outlet. And it’s nourishing in every way.”
Her most memorable moment? Pulling her very first successful loaf from the oven. “I had grown the starter myself and was skeptical if it would even work. When it did—I was so proud! That sense of accomplishment has never gone away.”
Bread Bootcamp, Lythgoe-Style
Now a seasoned sourdough sage, Elizabeth has turned her passion into a popular hands-on class where she de-mystifies the art of breadmaking. “There’s this stigma that sourdough is super complicated,” she says. “But really, it’s the information overload that makes it feel that way.”
It all starts with a strong, active starter. You can’t fake that.
In her workshops, students learn the basics of the process: feed your starter, mix your dough, salt it, stretch it, fold it, ferment it, proof it, bake it, and then—best part—devour it. She gives students a chance to try the steps themselves, and then supports them with an online course they can use at home. “Most of my students are beginners or people who’ve tried sourdough on their own and got frustrated. I love showing them that they can do this.”
And the rewards? Oh, they go way beyond bread. One student told her that sourdough became her emotional lifeline during a tough time—something to pour her energy into. She now sells baked goods across the valley. “That,” Elizabeth says, “was a full-circle moment.”
Common Crumbs and Pro Tips
Naturally, we had to ask: what’s the most common mistake newbies make? “Not understanding the science,” she says. “Sourdough is sensitive to temperature, humidity, even time of year. If you’re just following a recipe without understanding what’s happening, it’s hard to troubleshoot.”
And if you’re chasing that perfect crust? “It all starts with a strong, active starter. You can’t fake that.” As for flour? She swears by Costco’s Organic All-Purpose—it’s affordable, unbleached, and has just the right protein punch.
Beyond the Boule
While traditional sourdough boules are the class staple, Elizabeth’s students learn how to use their starter in everything from focaccia to pancakes, muffins, cookies—even sourdough chocolate cake. “People are always surprised by how versatile sourdough is—and that you can use the discard in so many recipes without wasting it.”
Baking with Heart (and Little Helpers)
Elizabeth’s love for baking started early—even if her mom wasn’t exactly the most enthusiastic in the kitchen. “My mom didn’t like to cook, so I would surprise my family with cookies or muffins,” she recalls. Today, she’s passing the torch to her own kids, who help her mix and knead in the kitchen. “It’s a fun, safe space where we make memories.”
When asked who she’d most like to bake with—past or present—she doesn’t hesitate. “My family, always. Especially my kids. Watching them learn and enjoy the process with me—it doesn’t get better than that.”
Flour-Dusted Dreams
When she’s not baking, Elizabeth homeschools her kids, creates content for her business Holizstic Bakery and Wellness, and spends time outdoors. And if she had to sum up sourdough in three words? “Rewarding. Educational. Satisfying.”
Frankly, we couldn’t agree more.
So whether you’re a seasoned baker or you’ve just named your starter “Yeast Witherspoon,” Elizabeth Lythgoe is proof that sourdough is for everyone. All it takes is a little curiosity, a pinch of patience, and maybe—just maybe—a Dutch oven.
Hungry yet?
More information: holiztic.com
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