Written by Ad OpsIntroduction and Overview
Sourdough #1 strain is a modern hybrid prized for its tangy, bready bouquet and balanced, functional high. The name hints at the unmistakable bakery note that sets it apart in jars and on shelves, recalling fresh-cut sourdough loaf with a citrus-tinged diesel edge. Consumers describe it as a versatile daytime-to-evening cultivar that offers upbeat clarity followed by a warm, body-comforting finish.
This article provides a definitive deep dive into Sourdough #1, including history, likely genetic lineage, sensory traits, chemistry, experiential effects, medical considerations, and a complete cultivation guide. While breeder-of-origin claims can vary by region, the strain’s sensory fingerprint and growth behavior cohere across reports. For clarity, we integrate available community data and general chemotype statistics to give growers and consumers a realistic, data-informed picture of what to expect.
As noted in the provided context, the target strain is Sourdough #1 strain. Even when specific origin stories differ, careful observation of morphology, terpene ratios, and cannabinoid ranges offers reliable guidance. Treat the following as a synthesis of best practices and vetted patterns, and verify specifics with local lab results whenever possible.
History and Naming
Sourdough #1 emerged in the late 2010s to early 2020s in West Coast craft circles where sour gasoline aromatics and cookie-like bakery notes were converging. The #1 suffix typically denotes the first keeper selection from a seed run or a standout phenotype among several testers. In practice, #1 usually signals a balanced profile with the strongest expression of the doughy sour trait that growers wanted to stabilize.
As a market-facing name, Sourdough #1 fits the wave of culinary-themed cultivars that became popular alongside dessert and pastry strains. The sourdough reference cues expectations: bready, tangy, slightly lactic, and toasty overtones, with a Diesel-like zip. In many communities, jars labeled Sourdough and Sourdough #1 are discussed interchangeably, though the #1 often refers to a slightly more uplifting and gassy cut.
Because cannabis naming is not centrally regulated, different breeders may market distinct lineages under similar names. That makes phenotype verification and in-house testing valuable for dispensaries and dedicated home growers. Still, across regions, the Sourdough #1 phenotype tends to share tight calyxes, high resin density, and a terpene profile dominated by myrcene, limonene, and beta-caryophyllene, with notable contributions from humulene and linalool.
Genetic Lineage and Breeding Context
The consensus among experienced cultivators is that Sourdough #1 likely descends from a Diesel family parent crossed into a cookie, cake, or OG-influenced dessert line. The aromatic logic is straightforward: Diesel relatives contribute lemon-diesel volatility and hydrocarbon gas, while Cookie and Cake lines contribute the signature doughy, nutty bakery notes. This combination produces the sourdough illusion once terpenes and minor sulfur compounds interplay during curing.
Breeding notes from related hybrids support this reading. Cookie lines commonly show beta-caryophyllene and humulene in tandem, alongside myrcene and linalool, which together create a warm, bready base. Diesel branches often add limonene and ocimene brightness, plus trace volatile sulfur compounds that intensify the tang and gas.
Morphologically, Sourdough #1’s typical 1.5 to 2.0x stretch during early flower and medium internodal spacing align with Diesel or OG influences, while the dense, crystalline, golf-ball-to-spear buds hint at Cookie ancestry. The #1 selection likely emphasized a manageable structure for indoor canopies and a terpene profile that survives post-harvest without flattening. Breeders may stabilize the line by backcrossing into the dessert parent to keep the dough note prominent while preserving the energetic Diesel lift.
Botanical Appearance
Sourdough #1 forms medium-tall plants with a balanced central cola and strong lateral branching that responds well to topping and scrogging. Leaves are typically dark to olive green with 7 to 9 serrated leaflets, and petioles can blush red under cool nights. Internodes are moderate, giving enough airflow to limit mold pressure while still stacking resin-dense sites.
Mature flowers are conical to spear-shaped with pronounced calyx swelling and modest foxtailing only under high heat or excessive light intensity. Trichome coverage is heavy, lending a sugar-frosted appearance that persists through trimming. Pistils start cream to light orange, deepening to copper as harvest nears.
Color expression varies with temperature; cooler nights in late flower can pull lavender to plum hues on bract tips without sacrificing terp density. The calyx-to-leaf ratio is favorable, easing hand trims and increasing bag appeal. Resin heads are typically medium-sized with sturdy stalks, making the cultivar friendly for solventless washing when dialed in.
Aroma Profile
The top-line aroma evokes freshly sliced sourdough bread, with a tangy, lactic twang wrapped in lemon-peel brightness. Beneath that, a layered fuel note suggests Diesel lineage, presenting clean gasoline more than skunk, although some cuts can flash a sulfuric twinge after the grind. Secondary scents include toasted grain, cracked pepper, and a faint nut-butter warmth.
Breaking the buds amplifies the citrus-diesel facets and reveals deeper, fermented dough accents reminiscent of yeast starter. Humulene adds an herbal, hoppy echo, while caryophyllene contributes peppery spice. In well-cured samples, a subtle vanilla-marzipan sweetness rounds the edges.
Aromatics intensify notably in the first 10 to 14 days of cure as monoterpenes stabilize and volatile sulfur compounds come into balance. Research on cannabis aroma indicates that trace sulfur molecules such as 3-methyl-2-butene-1-thiol can dramatically boost perceived pungency even at very low concentrations. While Sourdough #1 is not universally skunky, those trace compounds can sharpen the sour impact and lift the doughy signature.
Flavor Profile
On inhalation, expect a bright sour-citrus snap that quickly softens into toasted bread and buttery crumb. The mid-palate reveals peppery spice and an herbal hop-like layer, with a diesel ribbon that never overwhelms the bakery core. Exhale leaves a clean, lemon-zest finish with a faint vanilla biscuit aftertaste.
Vaporizing at 180 to 190 Celsius showcases limonene and ocimene first, delivering a fresh, lemon-herbal expression. Raising temperature to 195 to 205 Celsius broadens the profile, emphasizing caryophyllene spice and humulene’s earthy hop character. Combustion in joints tends to intensify the dough and toast notes, while glass pieces preserve the diesel-citrus lift.
Flavor persistence is above average; a half-gram session often maintains character through multiple draws without collapsing into generic hashiness. Proper curing at 58 to 62 percent jar humidity accentuates the sour-bread nuance. Mismanaged drying, especially above 65 percent humidity or rapid dehydration, can flatten the signature bakery complex and mute the citrus edge.
Cannabinoid Profile and Potency
Sourdough #1 typically tests in the mid to high THC bracket common to contemporary hybrids. Reported batches from comparable chemotypes fall between 18 and 26 percent THC by dry weight, with total cannabinoids often landing between 20 and 30 percent. CBD is usually minimal, commonly 0.1 to 0.7 percent, with minor cannabinoids like CBG at 0.2 to 1.0 percent and CBC at 0.1 to 0.4 percent.
Translating that into mg per gram, an average 22 percent THC flower delivers about 220 mg THC per gram of dried material. A standard 0.3 g bowl at 22 percent THC contains roughly 66 mg THC, although actual delivered dose varies with device efficiency and user technique. Novices often feel robust effects from inhaled doses as low as 5 to 10 mg, so moderation is prudent.
Decarboxylation shifts the profile for edibles and infusions; after decarb and infusion losses, a well-executed oil can retain 70 to 85 percent of initial THC. For example, 1 g of 22 percent THC flower decarbed and infused efficiently might transfer 154 to 187 mg THC to the oil. Because CBD is low, the psychoactive profile is primarily shaped by THC and the terpene ensemble, which together influence perception of energy, focus, and relaxation.
Terpene Profile and Aroma Chemistry
Total terpene content usually lands between 1.5 and 3.0 percent by weight in well-grown Sourdough #1, translating to 15 to 30 mg terpenes per gram of dried flower. Dominant compounds commonly include myrcene at 0.4 to 0.8 percent, limonene at 0.2 to 0.6 percent, and beta-caryophyllene at 0.2 to 0.5 percent. Supporting players often feature humulene at 0.1 to 0.3 percent, linalool at 0.05 to 0.15 percent, and ocimene at 0.05 to 0.2 percent.
This ratio produces the bakery-spice scaffold of myrcene, caryophyllene, and humulene, plus the citrus-diesel lift from limonene and ocimene. Linalool contributes a clean floral thread that rounds the edges and can subtly enhance perceived relaxation. Some phenotypes carry trace terpinolene or nerolidol, adding a piney or tea-tree accent that appears more in top-fragrance than in flavor.
Beyond terpenes, volatile sulfur compounds add dimensionality to the sour-diesel note, even at microgram-per-kilogram concentrations. Studies of cannabis aroma have linked skunkiness to specific sulfur compounds whose sensory thresholds are far lower than most terpenes. In Sourdough #1, those VSCs do not always dominate but can heighten the tang and sharpen the diesel perception, especially after a fresh grind.
Experiential Effects and Onset
Sourdough #1 is generally considered a balanced hybrid with an energetic first phase and a smoothing, body-friendly second act. Inhalation onset is typically 2 to 5 minutes, peaking around 30 to 60 minutes, with total duration of 2 to 3 hours depending on dose and tolerance. Many users report a clear-headed lift with improved task engagement, followed by calm muscular ease that makes it versatile from early afternoon through evening.
At low to moderate doses, the mood impact is often optimistic without edgy overstimulation. The limonene-forward sparkle pairs with caryophyllene’s grounding effect, which some users describe as confident rather than racy. Higher doses can tilt toward introspection or couchlock, especially when myrcene skews high or if users combine with heavy meals.
Potential side effects include dry mouth and dry eyes, reported by 30 to 60 percent of users across THC-dominant strains, and transient anxiety in sensitive individuals at high doses. To minimize adverse effects, start with a single small inhalation and wait 10 minutes before re-dosing. As with all THC-dominant cultivars, those with a history of anxiety may prefer microdoses or pairing with CBD to temper intensity.
Potential Medical Applications
Given its THC-forward profile with a balanced terpene ensemble, Sourdough #1 may be considered by patients seeking relief for chronic pain, stress-related tension, and appetite stimulation. THC has documented analgesic properties, and beta-caryophyllene’s activity at CB2 receptors aligns with anti-inflammatory effects in preclinical models. Myrcene can contribute to muscle relaxation, while limonene has been studied for mood-elevating and anxiolytic potential in animal and preliminary human research.
Patients with neuropathic or inflammatory pain may benefit from the combined analgesia, especially during the strain’s warmer, body-focused phase. For appetite loss, THC remains one of the most reliable cannabinoid triggers, with many individuals noting hunger onset 30 to 90 minutes post-inhalation. The energizing lift at the outset could also support motivation in fatigue-prone depression, though those with anxiety should titrate carefully.
For sleep, Sourdough #1 can help some patients if dosed 1 to 2 hours before bedtime, leveraging the relaxing tail of effects. However, strictly sedative strains with higher myrcene or linalool may outperform it for late-night insomnia. As always, medical use should be coordinated with a healthcare professional, and local lab data should confirm cannabinoid and terpene particulars for consistency.
Cultivation Guide: Environments and Planning
Sourdough #1 thrives in controlled indoor environments but also performs well outdoors where summers are warm, dry, and sunny. Indoors, target day temperatures of 24 to 26 Celsius in vegetative growth and 23 to 25 Celsius in flowering, with night drops of 3 to 5 degrees to encourage color without slowing metabolism. Relative humidity should sit around 55 to 60 percent in veg and 45 to 50 percent in mid-to-late flower, aligning with a VPD of roughly 0.9 to 1.2 kPa in veg and 1.2 to 1.5 kPa in flower.
For lighting, Sourdough #1 responds well to 35 to 45 DLI in veg and 45 to 55 DLI in flower, which corresponds to PPFD roughly 400 to 600 in veg and 700 to 900 in flower for 12 hours. Advanced growers can push 900 to 1100 PPFD with 900 to 1200 ppm CO2 and meticulous temperature and feeding control. Keep canopy temperatures 26 to 28 Celsius when supplementing CO2 to maintain optimal leaf-level metabolism.
Media choice is flexible; coco coir with perlite allows precision feeding, while living soil supports rich terpene expression with minimal bottled inputs. In coco, maintain pH 5.8 to 6.2; in soil, aim for pH 6.3 to 6.8. Start EC around 1.2 to 1.4 in early veg, rising to 1.6 to 2.0 in mid-flower depending on plant hunger and leaf color.
Cultivation Guide: Vegetative Growth
From seed, germination typically occurs within 24 to 72 hours under warm, moist conditions around 24 to 26 Celsius. Seedlings prefer gentle light around 200 to 300 PPFD for the first week, moving to 350 to 450 PPFD by week two to three. Transplant to 3 to 5 liter pots once roots circle the starter cell, then up-pot to final containers of 11 to 25 liters as canopies fill.
Sourdough #1 shows strong apical dominance but benefits tremendously from topping above the fourth or fifth node around week three to four. Low-stress training opens the mid-canopy, reducing humidity pockets and preparing for the 1.5 to 2.0x stretch that follows the flip. ScrOG nets or trellis lines help distribute colas evenly and maximize light interception.
Nutritionally, this cultivar likes moderate nitrogen in veg with ample calcium and magnesium for sturdy stems and vivid leaf color. In coco, a Ca:Mg ratio near 3:1 with total calcium around 120 to 150 ppm and magnesium 40 to 50 ppm works well. Keep runoff EC slightly below feed EC to avoid salt buildup, and water to at least 10 to 20 percent runoff per irrigation for consistency.
Cultivation Guide: Flowering, Nutrition, and Plant Training
Flip to 12/12 when the canopy is 60 to 70 percent of the final space, anticipating significant stretch over the first 14 to 21 days. Maintain a steady environment to prevent internodal elongation; stable temps and consistent airflow help stack dense, uniform buds. De-leaf selectively at day 21 and day 42 of flower in high-density canopies to improve light penetration and airflow without over-stripping.
Sourdough #1 often flowers to completion in 63 to 70 days, though some cuts are ready by day 60 with a more uplifting chemotype. During weeks three to seven, phosphorus and potassium demand rises, while nitrogen should taper to maintain leaf health without promoting excess vegetative growth. In coco, feed EC around 1.6 to 1.9 during peak flower, monitoring runoff and adjusting by 0.1 to 0.2 EC based on plant response.
Maintain RH at 45 to 50 percent during mid-flower and 42 to 46 percent in the final two weeks to reduce botrytis risk in the dense top colas. Keep leaf surface temps in the 23 to 25 Celsius range; at PPFD near 900, leaf temps can run slightly higher than ambient air, so use an IR thermometer to verify. Finish with a 7 to 10 day low-EC or water-only period if your feeding system and medium benefit from a gentle leach, keeping pH stable to preserve nutrient mobility until the last week.
Cultivation Guide: Integrated Pest Management
Dense, resin-rich cultivars like Sourdough #1 need proactive IPM to prevent powdery mildew and bud rot. Start with environmental control: strong air exchange, oscillating fans at multiple canopy heights, and proper plant spacing. Defoliate intelligently to break up humidity microclimates that form within the inner canopy.
Introduce beneficials early, such as predatory mites appropriate to your region and target pests, and rotate biologicals like Bacillus subtilis or Bacillus amyloliquefaciens as foliar sprays in vegetative growth. Avoid foliar applications after early flower to protect resin heads and prevent mold. Sticky cards at canopy and soil level help monitor flying pests and gauge population trends.
Sanitation matters: disinfect tools, quarantine incoming clones for at least 10 to 14 days, and avoid cross-contamination from outdoor gardens. Inspect the underside of leaves weekly with a loupe for mites, thrips, and eggs. If outbreaks occur, escalate methodically, starting with physical controls and targeted biologicals before resorting to harsher interventions.
Harvest, Drying, Curing, and Storage
Sourdough #1 typically presents milky trichomes with 5 to 10 percent amber around days 63 to 67, with the bready-citrus character peaking earlier than the gassier spice. Estimate readiness by combining trichome inspection, pistil maturity, and aroma intensity rather than days alone. For a more energizing expression, harvest when amber is minimal; for heavier body effect, wait until 15 to 20 percent amber.
Dry whole plants or large branches at 15 to 18 Celsius and 58 to 62 percent relative humidity for 10 to 14 days to slow the process and protect terpenes. Target a uniform snap in small stems but a bend in larger ones to avoid over-drying. Gentle trimming after the drying window preserves trichome heads and maintains visual appeal.
Cure in airtight containers at 58 to 62 percent humidity, burping daily for the first week, then weekly for the next three to four weeks. Most batches reach a stable, expressive cure by week three, with peak bakery complexity manifesting between weeks four and six. For long-term storage, keep jars in the dark at 16 to 20 Celsius; consider nitrogen flushing or vacuum-sealed mylar for wholesale batches to reduce terpene oxidation.
Yield Expectations and Processing
Under optimized indoor conditions with strong training and even canopies, Sourdough #1 can yield 400 to 550 grams per square meter. In outdoor or greenhouse environments with long sun exposure and good soil health, vigorous specimens can produce 500 to 800 grams per plant. Phenotype vigor, veg time, and root zone volume play large roles in yield range.
Resin production is a standout trait, making the cultivar friendly for hash and rosin processing when harvested at peak. Solventless flower rosin returns commonly fall between 17 and 24 percent by weight with a well-cured input; fresh frozen hash rosin yields vary widely but can be strong when heads are uniform. Mechanical separations benefit from 90 to 120 micron bags, with some cuts shining at 73 to 90 micron for flavor-forward rosin.
For hydrocarbon extraction, expect robust lemon-diesel top notes with bakery undertones that survive purging. Post-processing into live resin or batter can capture the bright citrus front end, while cured resin exaggerates the toasted grain and pepper. As always, ensure extractions are performed only in licensed, properly equipped environments with appropriate safety protocols.
Phenotype Selection and Quality Control
When hunting Sourdough #1 from seed, prioritize plants with moderate internode spacing, strong apical vigor, and early trichome onset around week three of flower. Aroma in early flower should already lean tangy and bready rather than purely citrus or pine. In late flower, the best keepers integrate lemon peel, clean gas, and warm toast with a peppery backbone.
Post-harvest, test keepers on terpene percentage and composition, not only total THC. Chemotypes that carry 2.0 to 3.0 percent total terpenes with a caryophyllene-to-humulene ratio near 2:1, limonene above 0.3 percent, and myrcene around 0.5 to 0.7 percent tend to deliver the classic profile. Minor linalool between 0.08 and 0.12 percent often coincides with the smoothest finish.
Quality control should include water activity in the 0.55 to 0.62 range to balance freshness and mold safety. Visual inspection should confirm minimal fox-tailing, intact trichome heads, and uniform coloration. Blind sensory panels can help validate that the bakery note is clear at first sniff and persists through the smoke or vapor path.
Consumer Guidance and Dosing
Because potency often falls in the 20 to 26 percent THC band, new or infrequent consumers should take one small inhalation and wait at least 10 minutes. Experienced users might start with two pulls and reassess after the initial rise of effects. The aim is to capture the bright, functional uplift without overshooting into jittery territory.
For daytime use, pair modest doses with hydration to mitigate dry mouth and dry eyes. If using for appetite, consider dosing 30 to 60 minutes before meals to align peak hunger with eating. For relaxation and sleep, dose 60 to 120 minutes before bed to catch the mellow, body-soothing tail.
Vape temperatures around 190 to 200 Celsius balance flavor and effect density. Joint smokers can lighten grind and avoid over-drying to retain the sour-bread core. As with any THC-forward cultivar, avoid driving or operating machinery while under the influence.
Regional Suitability and Outdoor Notes
Outdoors, Sourdough #1 excels in Mediterranean to semi-arid climates with low late-season humidity. Plant in well-draining, organically enriched soil, spacing 1.2 to 1.8 meters apart to improve airflow and reduce disease pressure. Stake early and use trellis to support heavy colas susceptible to late-season wind damage.
Target transplant dates after the last frost, and aim for full sun with at least 8 hours of direct exposure in midsummer. Top-dress with compost, worm castings, and balanced organic amendments during veg, then shift toward bloom formulas with added potassium and trace minerals. Mulch generously to stabilize soil moisture and temperature.
In regions with autumn rains, prioritize early-finishing phenotypes and consider rain covers or hoop houses. Harvest windows around late September to early October help dodge botrytis outbreaks that can strike dense tops. Outdoor yields are notably influenced by root volume, with large fabric pots or in-ground beds producing the best results.
Troubleshooting and Common Pitfalls
If the doughy bakery note is faint or absent, review drying and curing practices first; rapid drying or over-drying will mute those volatiles. Environmental stress in late flower, especially heat spikes above 29 Celsius or RH swings, can push the profile toward generic citrus-gas. Revisit VPD and keep a strict climate to protect resin glands.
If stretch exceeds expectations and causes canopy chaos, implement earlier topping and use a stronger trellis strategy before flip. Keep nitrogen moderate in early flower to avoid leafy, airy colas. Too much defoliation, especially after week three, can stunt bulking and reduce terpene output.
For nutrient issues, pale leaves and weak stems may indicate calcium or magnesium deficiency in coco; increase Ca and Mg or adjust pH to ensure uptake. Burnt tips with downward clawing usually mean feed is too hot; drop EC by 0.2 to 0.3 and flush lightly. For pest discovery late in flower, prioritize mechanical removal and environment corrections to avoid contaminating resin with sprays.
Data and Verification Notes
Because naming conventions vary, it is wise to verify Sourdough #1’s chemical fingerprint via local lab testing where possible. Expect THC around 18 to 26 percent, total terpenes near 1.5 to 3.0 percent, and a terpene hierarchy led by myrcene, limonene, and beta-caryophyllene. If your results diverge significantly, you may hold a different phenotype or a strain of similar name but distinct lineage.
Aroma chemistry research indicates that even micro-quantities of volatile sulfur compounds can reshape perceived aroma intensity. This explains why some Sourdough #1 batches appear louder or tangier than their terpene numbers alone would suggest. In practice, sensory assessment should be paired with analytics for a complete picture.
Growers and buyers can build a reliable profile by keeping records of lab results across harvests and producers. Over three or more batches, look for stable ranges rather than chasing single-point highs. Consistency in curing and storage will also tighten variance and bring the profile into focus for your environment.
Final Thoughts
Sourdough #1 strain sits at the intersection of culinary charm and modern potency, offering a singular sensory experience that balances lemon-diesel lift with a warm, bready heart. Its cultivation arc is friendly to intermediate growers, rewarding careful canopy management and disciplined post-harvest with exceptional resin and a memorable jar note. For consumers, it delivers a flexible, mood-lifting ride that often finishes in comfortable relaxation.
From a chemistry standpoint, the interplay of myrcene, limonene, and caryophyllene, with humulene and linalool in support and trace sulfur contributors, creates the sourdough illusion. When grown and cured correctly, that profile stays vivid from first sniff to final exhale. For medical users, the combination of analgesic potential and manageable energy can be an asset when titrated thoughtfully.
As with any unstandardized cultivar name, local verification is key, but the sensory and growth patterns described here will guide you to the phenotype that truly deserves the #1 badge. Whether you are hunting for a new mother plant, exploring solventless rosin inputs, or simply seeking a distinctive daily driver, Sourdough #1 rewards attention to detail. Keep your environment steady, your cure patient, and expect a loaf-worth of character in every jar.
