This makes me happy! 😃 Sourdough baking gives me joy, I love the process as much as I love the results. I love everything about it! 😍Every loaf I make is still exciting, and I still watch it rise and golden up in the oven and I cannot wait to cut it open. This is the one thing that doesn’t get old for me. The fact that it’s delicious and nutritious is just a big whopping BONUS!! Also, who else smells their starter jar at peak, and their full fermented dough, EVERY SINGLE TIME??? I know it’s not just me, a decent whiff of it, smells so good. I’m obsessed and it isn’t going away! My people understand! Now I have to go clean my oven door window for clearer baking time lapses. Ok bye! #sourdoughobsession #sourdoughlove #sourdoughbaking #sourdoughlover #sourdoughbread
The best, fluffy soft #sourdoughsandwich bread! Full recipe in comments. #sourdoughstarter #sourdoughbaking #homemadebread #sourdoughforbeginners #sourdoughrecipe
20% rye, adds amazing flavor to a typical loaf. A few things about experimenting with flours…⭐️ I had to add more water, this was 85% hydration loaf ⭐️ I had to cut off bulk fermentation 1 hour short than I normally do as addition of whole grain flour ferments quicker ⭐️ it is a stickier dough and I had to do extra folds and lamination to strengthen the gluten. The result is a delicious loaf, full of flavor and much more nutritious. 425g water, 100g active starter, 400g bread flour, 100g rye flour, 11g salt. Mix, 1 hr fermentolyse, 3 sets of S&F 20 min apart, Laminate, 2 sets of coil folds 30 min apart, Let rise to about 75%, pre-shape, let rest 20 min. Shape, place in proofing basket, let rest 10 min. Refrigerate 12-24 hrs. Have you tried rye flour, how was your experience? #sourdoughrye #sourdoughbread #sourdoughbaker #sourdoughseptember #sourdough #ryebread
Here is my trick 🤗 to baking an over-proofed loaf 🍞 and still get an oven spring and an ear . Ok, so you take your proofing basket out of the fridge and gently flip your loaf out onto parchment paper and it is spreading out… the dough seems fragile, if you were to score it, it would snag and possibly deflate the loaf... Here’s my trick...🚫DON’T score it! Quickly slip the loaf in the oven if open baking, or place gently in the Dutch oven, and bake for 5 minutes. After 5 minutes, take it out and score, then quickly back in the oven to finish baking. This prevents the loaf from spreading out too much if it was scored prior to baking, it bakes for 5 min without a score, then when you score it 5 min later it’ll expand up during baking into the scored area. Plus, it is much easier to score at this point with an expansion score. This works like a dream. I personally always push my bulk fermentation as I like a loaf that is just slightly over proofed as it gives me the airiest and squishiest loaf. But if it gets a little too over-proofed, this is the trick. 👆🏼#sourdoughloaf #overproofed #sourdoughbaking #sourdoughbaker #sourdoughbread #sourdoughseptember
Rosemary Green Olive 🫒 sourdough loaf…It is soooo divine, have you tried? Definitely one of my favorites. I used a 75% hydration dough recipe and then laminated fresh rosemary and sliced green olives at shaping (end of bulk fermentation) then cold fermented for 16 hrs. Yum! Yum! Yum! #sourdoughbread #sourdoughinclusions #sourdoughbaking #rosemarybread #guthealthy #guthealthrecipes
I came across a video on Instagram someone making Candied jalapeno bacon... well that was that.. I knew what I had to do next.. Grabbed some thick cut bacon, slathered with brown sugar, drizzled with Hot honey and loaded with sliced jalapenos. Baked on a rack at 375F until crispy. Mixed up my 75% hydration sourdough loaf and while it was bulk fermenting, I ran out to get some Smoked Sharp Cheddar cheese. When I tell you this loaf is mindblowing... I MEAN IT! The combination of sweet and spicy and smoky is out of this world. #sourdoughloaf #sourdoughinclusions #sourdoughbaking #sourdoughbaker #candiedbacon #jalapenobacon
There is a #PierogiFestival going on this week in Krakow Poland. It is a beloved annual tradition celebrating Poland’s famous dumplings. In Russia they’re called Vareniki - these dumplings have various fillings, both sweet and savory, and are absolutely delicious. I grew up on these things. I don’t just celebrate these dumplings once a year, I enjoy them very often. Here’s my Sourdough Discard Pierogi recipe: 200g sourdough discard, 100g water, 1 egg, 10g salt, 400g all purpose flour (give or take). Use a paddle attachment to mix and blend everything but the flour, then switch to dough hook, add the flour and mix until kneaded well. You may need to add more flour if your discard was runny. Dough should not stick to hands, wrap in plastic wrap and refrigerate overnight. I usually make up a bunch and freeze them. My favorite fillings are: 1. farmer’s cheese filling 2. loaded mashed potato 3. Blueberry. What flavors do you like?#sourdoughdiscard #sourdoughdiscardrecipe #pierogies #sourdoughrecipe #sourdoughstarter
As hurricane Debbie is looming around here in Florida - while we have power, we’ll bake! Those that don’t like a lot of holes in their bread so the butter doesn’t escape, this loaf is super airy and soft yet keeps all that butter in place! It’s all in bulk fermentation. #sourdoughbread #sourdoughbaking #breadscoring #breadart #sourdoughscoring #bulkfermentation
Sourdough Focaccia! Recipe in comments. #focaccia #sourdoughbread #focacciabread #sourdoughbaking
Creating a starter from scratch in 7 days was an amazing experience and one I would recommend everyone interested in sourdough. But how does a new starter compare to an old, mature starter...Characteristics of an Old Starter 👵🏻👉🏼Established Microbiome: An old starter has a well-established community of wild yeasts and lactic acid bacteria, which have stabilized over time. 👉🏼Consistency: It tends to be more predictable in behavior, providing consistent results. 👉🏼Flavor Complexity: The longer fermentation time of a mature starter develops deeper, more complex flavors. 👉🏼Activity Level: Generally more active and resilient, leading to better leavening power. Benefits 🥇👌🏼Flavor: Mature starters impart a richer, more nuanced sourdough flavor to the bread.👌🏼Reliability: Due to its stable and active nature, it tends to be more reliable in terms of rise and fermentation. Characteristics of a New Sourdough Starter 👶🏻👉🏼Developing Microbiome: A new starter is still building its community of wild yeasts and bacteria, which can be inconsistent initially. 👉🏼Unpredictability: Early on, new starters can be unpredictable, sometimes showing varying levels of activity. 👉🏼Milder Flavor: Early in its life, a new starter tends to produce a milder flavor compared to an established one. Benefits 🥇👊🏼Learning Experience: The process of creating a starter from scratch is a great learning experience, helping you understand the science of fermentation.👊🏼Fresh Start: For those who prefer a less tangy flavor, a new starter may be ideal as it develops a milder taste in its early stages. As the new starter matures, it will eventually develop the characteristics of an old starter, but this takes time, patience, and care. 🥰 #Sourdoughstarter #sourdoughstarterfromscratch #sourdoughbread #sourdoughforbeginners #startertips
Yeast favors oxygen, by stirring the starter, we are aerating it, introducing oxygen and stimulating yeast growth. Yeast gather in clusters, and when we stir, we break up the cool kids lunch table and force them to eat with the other kids. This introduces the yeast to other areas of food they have not eaten through. This allows for better fermentation activity and boosts the yeasts metabolism. Stirring makes the starter very strong and vigorous, nudging it towards its best rise yet. On day 6 of our making the starter from scratch journey, I fed my starter in the morning as I was feeding my starter 2x a day at this point, but it was doubled in size and peaked by noon, since I am training my starter to 2x a day feedings, I gave it a stir and it had another rise by evening and ready to be fed. I usually stir my starter on regular basis at least every other time. #Sourdoughstarter #sourdoughstarterfromscratch #sourdoughbread #sourdoughforbeginners #startertips
Day 7️⃣ of Making a Starter from Scratch - Your starter should be very active and rising to more than double its size in roughly 8 hours consistently. If this is not the case, repeat the steps in day 6 until you are at this point. Now we are going to switch to feeding our starter regular white flour (all purpose or bread flour) and we are going to feed it a higher ratio so the food lasts for the yeast guys to munch on for 12 hours until next feeding. We are feeding our starter a 1:3:3 ratio, 20g starter in a new jar, 60g water, and 60g white flour. The remaining starter in the original jar can be refrigerated and used as your “discard” jar. The discard starter is great in sourdough discard recipes which Pinterest is full of. If your starter more than doubles in size in less than 12 hrs with this ratio, feed it a higher ratio yet, 1:5:5 for example (10g starter, 50g water, 50g white flour). You want to give the starter enough food so it lasts 12 hrs, comes to peak and does not fall. What are ratios? Ratio stated in all sourdough starter feeding are a set of 3 numbers, the first one being the starter. So, to 1 measurement of starter (in weight), you will give it 3 times the water and 3 times the flour. That is a 1:3:3 ration. What is peak? Once the starter is fed it starts to slowly rise and as it rises in your jar the top is domed, then once it reaches it’s peak (double or triple in size), the dome starts to level off and after that it starts to sink and recede down. You want to feed and/or use the starter at its peak. **Remember, each time you are feeding your starter, you are taking a potion of it and feeding, the rest becomes your discard. #Sourdoughstarter #sourdoughstarterfromscratch #sourdoughbread #sourdoughforbeginners
