From stunning scoring designs to viral discard recipes, Rachel Pardoe—better known as the creative force behind Sourdough Enzo—has become every home baker’s go-to guru. With a cult following on YouTube and social media, Rachel’s mission is simple: make sourdough accessible, fun, and (most importantly) successful. In this Q&A, she breaks down the top three sourdough mistakes most beginners make and how to avoid them, plus shares the story behind her brand-new starter kit designed to take the guesswork out of baking. Whether you’re a seasoned baker or just getting started, Rachel’s expert tips are the recipe for rising success. —Noa Nichol
What first drew you to sourdough, and do you remember your very first loaf?
I began baking sourdough in early 2020, along with many other pandemic sourdough enthusiasts. What really drew me to sourdough initially was the decorative scoring. Having extra time at home, a creatively-inclined mindset and endless inspiration online made it really easy to jump right into it. I do remember my first loaf. I remember wanting to do a decorative score but the dough immediately started to splay. I hastily cut three slashes into the dough and popped it in the oven. The bread was dense and underproofed (at the time I didn’t know that, but looking back I can see all the mistakes that were made).
Which lesson took you longest to learn, and how did it change your baking?
The lesson that took the longest to learn was far and beyond proofing. There are still times now where I examine a crumb and think… is that a bit overproofed (and as I have always said, slightly overproofed is always better than underproofed)! I have a much better understanding now, but it is a continuous learning process.
What’s the story behind the name Sourdough Enzo — is there a real Enzo involved?
Enzo is real! Enzo is my beloved starter, which was initially gifted to me from a neighbor. The name just kind of popped into my head and stuck. That name eventually became my brand and is the life behind all that I bake!
Your scoring designs are nothing short of art—do you have a favourite design, and where do you find inspiration?
My favourite design is the one from my logo. It feels iconically me. Whenever I am scoring or decorating a loaf, I am of the mind that “more is more”… it’s rare that you will see a loaf of mine with blank space. That particular loaf combines so many scoring techniques: wheat stalks, scissor cubes, skewer pokes, and leaves. I am able to seek and find inspiration from almost anywhere. I follow fabric designers, tattoo artists, henna artists, cartoonists… and while I don’t exactly duplicate their concepts, I am usually able to free flow my scoring with their concepts in my mind.
What’s one mistake you made early on that still makes you laugh (or cringe)?
I have made so many mistakes and they are all a part of the learning process. I once served some REALLY underproofed baguettes to my in-laws. They were basically inedible… and yet, polite as they are, they were seriously gnawing on those baguettes with ‘mmm’s and ‘oh these are so good and chewy’. I still laugh at that.
How has connecting with your audience changed your baking and sharing?
It’s been so wonderful to connect to my audience and help inspire them to bake. One of the most exciting things for me is hearing when my followers not only bake and enjoy my recipes, but when I find out that cottage bakeries serve my recipes! I am so thankful whenever my followers send me photos of their successes with my recipes!
What motivated you to create your starter kit, and what sets it apart?
I would get so many questions from followers not only about the best items to purchase, but whether I sell my starter. I thought it was the perfect opportunity to curate a kit with my favourite (and highest quality) items, along with my own lab-dehydrated sourdough starter. I wanted to make this kit comprehensive, to simplify and demystify the process.
My kit really is like any other because it includes a lab-dehydrated sourdough starter. What that means is that it has been lab-propagated and dehydrated, which ensures consistent results and a smooth reactivation process for bakers at any skill level. It also includes high-quality tools from small businesses that have been carefully selected for their durability, usability and longevity. These are trusted tools that I use literally all the time.
It isn’t just a product, the items in this kit have been an integral part of my sourdough experience. Every item has been chosen with care to ensure the ultimate bread-baking experience.
What was the process of turning your starter into something others can use?
Turning Enzo into something others could use meant working with a professional food lab to help with the analysis, propagation, and dehydration process. I visited the lab, which was such a cool experience—I saw Enzo under the microscope (wild!) and was walked through every step of how my homegrown starter would become a shelf-stable packet. We tested a few different formats: a liquid version, one with added commercial yeast, and the dehydrated one. In the end, the dehydrated version just felt right—it stayed true to Enzo and performed beautifully.
What’s the one piece of advice you give most often to new bakers just getting started?
Sourdough is all about patience. It is not a speedy process. Some people are intimidated by this, but it does allow you to approach it in a more relaxed fashion, without the urgency and attention required of so many other things.
Also remember that each mistake is an opportunity to learn. Don’t be afraid to make mistakes. Don’t be afraid to experiment. It is all a part of the journey.
Finally, what does baking bread mean to you personally?
Baking bread is my creative refuge, but it also a way for me to slow down and be more mindful. And while it has grown from a hobby into a full-fledged business, I always try to come back to the mindfulness of it all. Each loaf is a ritual- a reminder for me to stay present and connect with the process.
share:
Be the first to comment