sourdough
/sourdough383
Welcome to our cozy corner of sourdough enthusiasts, where the warm, comforting aroma of freshly baked bread fills the air! Join us for tips, tricks, and recipes in our delightful bread-making journey.
Saturday bake
Sourdough discard pizzas!!
One of my fav parts about sourdough is being able to label everything as “gut healthy”
Normal pizza? Bad for you 👎
Sourdough pizza? Gut healthy 👍
One of my fav parts about sourdough is being able to label everything as “gut healthy”
Normal pizza? Bad for you 👎
Sourdough pizza? Gut healthy 👍
Latest loaf!
I did something a little different with the loaf, I made it like I start the bagels (low hydration/high knead) by doing a poulish first: Mixed 1 c. flour, 1 c. water and 1/2 c. starter (in bloom). It took about 14 hours for that to double.
Then I added 1 tsp salt and another cup and a bit of flour and kneaded that in, old school, until it was no longer sticking to my hands (~20 minutes), and popped it in a bowl to let rise. I figured it would take another 14 hours but at 8 hours in, it ballooned!!! Easily tripled in size, so I had to bake it. 🤷♀️ (35 minutes 425, uncovered last 10)
It turned out perfect, I'm a little shocked. Soft and a little chewy with that amazing sour flavour. Next time I'm not scoring it, not enough hydration to cause oven spring anyway, it was already risen enough when I put it in.
Charlie knocked this loaf outta the park. 🥰
Then I added 1 tsp salt and another cup and a bit of flour and kneaded that in, old school, until it was no longer sticking to my hands (~20 minutes), and popped it in a bowl to let rise. I figured it would take another 14 hours but at 8 hours in, it ballooned!!! Easily tripled in size, so I had to bake it. 🤷♀️ (35 minutes 425, uncovered last 10)
It turned out perfect, I'm a little shocked. Soft and a little chewy with that amazing sour flavour. Next time I'm not scoring it, not enough hydration to cause oven spring anyway, it was already risen enough when I put it in.
Charlie knocked this loaf outta the park. 🥰
Making sourdough bagels. Should I do jalapeño cheddar or everything? 2 hours before I have to decide 🤔
And like magic, 5 days later, Charlie has risen from her 3 year icy snooze in the freezer!!!
She's still not fully awake, a couple more days of feedings and I'll whip up a loaf.
Mood: excited and amazed
She's still not fully awake, a couple more days of feedings and I'll whip up a loaf.
Mood: excited and amazed
New loaf, new pfp
My first sourdough. Very proud of this. Needs work😂
https://zora.co/collect/base:0x3649013017273f5c0bc168b106082a67716b44ce/6?referrer=0x7aa96bFCa841B8FC3879c17555330CBDBbCAD3e8
https://zora.co/collect/base:0x3649013017273f5c0bc168b106082a67716b44ce/6?referrer=0x7aa96bFCa841B8FC3879c17555330CBDBbCAD3e8
Also the Rubaud method has been a learning lesson
I am done with the bulk ferment with my sourdough and this wet dough is a very new concept.
lately I was not able to bake as much as I'd like, but here we go. the very first time with sunflower seeds and it was sooooooo delicious. I also changed the feeding ratio from 1:1:1 to 1:4:4 and have to say, my starter is way healthier since then. 🌞
what is your feeding ratio? 🤔
what is your feeding ratio? 🤔
Happy Sunday, y'all! 😊✨✌🏼
@joely.eth my starter rose from its ashes today I think I’ll starve it until morning still. But it is alive!!
Making my first sourdough starter and I think I have removed too much of the mix on Day 3. Am I doomed?
48 hours into my first sourdough starter 🤓
Crackling sound of a cooling loaf
Sourdough from micro bakery SG.
Hint: they are good
Hint: they are good
I gave out another "son of Wilson" to a new friend in Guatemala this week. Wilson, my 4 year old starter, has spawned a number of healthy offspring around the world...
To help my friend, I also compiled a basic "no fuss getting started with sourdough" guide
https://docs.google.com/document/d/1LT0QobR_GTPmRzQvLZdu_u15zA9XTyG69pf_RAati7w/edit?usp=sharing
My perspective: Since I travel full time, I don't have much equipment and never weigh or measure anything. I adjust the water/flour based on feel, and hardly ever keep Wilson out on the counter.
I assume this goes against popular opinion, so curious if anyone has strong responses...
To help my friend, I also compiled a basic "no fuss getting started with sourdough" guide
https://docs.google.com/document/d/1LT0QobR_GTPmRzQvLZdu_u15zA9XTyG69pf_RAati7w/edit?usp=sharing
My perspective: Since I travel full time, I don't have much equipment and never weigh or measure anything. I adjust the water/flour based on feel, and hardly ever keep Wilson out on the counter.
I assume this goes against popular opinion, so curious if anyone has strong responses...
Does anyone else mill their own grain into flour or am I the only really crazy one here 😂
Started with a cheap attachment for the kitchenaid then upgraded to a wonder mill and it’s unreal how good it is.
Baking with 100% whole wheat is very challenging and takes a lot of practice but so worth it.
This one has a bunch of turmeric in it so it went a little nuclear yellow 😁
Yea yea it’s a breadmachine loaf but it’s just so easy…..
Started with a cheap attachment for the kitchenaid then upgraded to a wonder mill and it’s unreal how good it is.
Baking with 100% whole wheat is very challenging and takes a lot of practice but so worth it.
This one has a bunch of turmeric in it so it went a little nuclear yellow 😁
Yea yea it’s a breadmachine loaf but it’s just so easy…..
chocolate sourdough muffins ,
Through my apartment ,
Especially with local tea ☕
Now a days interested in making sourdough , ofc I know , I'm still amateur:)
@greg
Through my apartment ,
Especially with local tea ☕
Now a days interested in making sourdough , ofc I know , I'm still amateur:)
@greg
Fresh bake disappearing rapidly
dough always rises nicely at my parents for some reason :)
Does anyone else make sandwich loaves?
I chopped up lots cheese and salami and put it in this loaf so a slice of bread is almost like eating a sammich. 😁
I chopped up lots cheese and salami and put it in this loaf so a slice of bread is almost like eating a sammich. 😁