Summer Baking Without an Oven? Sourdough Says: Yes, Please!

Discover why summer is the perfect season for fermentation, how your sourdough starter can bring magic into your meals without switching on the oven, and where to find gentle inspiration for sun-kissed days that rise with ease.

Fermentation in Summer – The Magic of Natural Rising

Fermentation is nature’s quiet alchemy – a living transformation of simple ingredients into nourishing, flavorful beauty. Sourdough contains no additives, only wild yeasts, lactic acid bacteria, flour, and water. And the result? Absolutely miraculous.

In summer, fermentation comes alive. Higher temperatures speed up microbial activity, reduce waiting time, and make your baking more spontaneous and creative. Your sourdough feels like it’s dancing – bubbling, rising, inviting you to mix in the morning and enjoy warm waffles, omelets, flatbreads, or langos by afternoon. Though I still lovingly encourage slower fermentation for better digestibility 😉

Let the sun be your ally, the warmth your leavening friend.

Why Bake with Sourdough in Summer?

• Natural warmth speeds up fermentation
  • Less prep time = more time for joy
  • No need for an oven – cook on a pan, waffle iron, or lightly fry
  • Sourdough rituals bring calm and presence – perfect for summer reflection

My Three Golden Tricks for Calming Overactive Sourdough

• Use less starter than usual when mixing your dough.
  • Feed it with cooler water and more flour to keep it thicker.
  • Let your dough rise in a cooler spot – perhaps in the cellar – and avoid direct sunlight or warm areas.

Ovenless Recipes that Radiate Joy

In my new summer e-book, you’ll find 10+ playful and satisfying recipes: sourdough pancakes, flatbreads, English muffins, waffles, langos, even crispy “dough-wrapped” olives. Designed for beginners and seasoned bakers alike, they come with clear schedules, smart fermentation tips, and sensual inspiration.

My Sourdough Travels with Me – Even to Bali

My starter never stays behind. Whether I’m heading to the seaside or across the globe, it comes with me – tucked alongside my kombucha SCOBY and a jar of fermented veggies.

This April, I began a 9-month embodied tantra facilitation training in Bali. Despite the lack of a traditional oven, my sourdough practice flourished. I baked flatbreads and my beloved “ljubacha” aka focaccia in a pan – soft, soulful creations I shared with fellow students. I just used a regular pan with a lid, low heat, and a bit longer cooking, flipped after 5-8 minutes, and fried on the other side. I’m convinced these fermented delights helped me stay healthy and balanced, avoiding the infamous Bali belly.

Fermentation nourishes me on every level and reminds me: presence is possible anywhere.

Sourdough on the Road – No Fridge Needed!

When I travel, I mix my active starter with extra flour to make a dry, portable version I can reactivate anywhere.

Want a reliable travel companion? You can order my dried starter Rudl – it comes back to life in 24 hours (or faster in summer!).
👉 Order yours here: https://sourdoughmania.com/product/the-sourtastic-starter-rudl/

Want More Recipes and Magic?

If you’re craving more sourdough joy without the heat, I’ve created a nourishing e-book filled with gentle recipes, smart tips, and ferments that thrive under the summer sun.
📘 Discover it here: https://sourdoughmania.com/product/summer-baking-without-an-oven/

Let it rise with the sun, and scent your days with slow delight.

With bubbling jars and a cool oven,
Anita

P.S.

When your starter rises faster, there’s more time for *you* – for self-care rituals, slow mornings, mindful bites, or a little kundalini flow.

And if you’re called to experience a t@antric energy massage held in a deeply safe, loving, and attuned space – feel free to reach out:
📬 anita@drozomanija.si