Hearth and Loaf

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Hearth and Loaf Sourdough enthusiast connecting through the craft of sourdough! My mind always loves a new creative adventure - and lately, that's been sourdough!

I'm a Northern VA mother of three (now an empty nester!) who found unexpected joy in the art of healthy, delicious bread. I've loved exploring different flavors, experimenting with starters and sharing what I've learned with friends and family. I'm a sourdough enthusiast, not a sourdough savant . . . but I'm a pro at sharing my triumphs and disasters ;)

Sourdough really fits every style and budg

et. You can start with some flour, water and time or dive into specialized tools and flours. No matter what your level, I hope you'll find this as a page to learn, share and celebrate your new loaves! I (sometimes) will share affiliate links to support my page and sourdough adventures. This means I might earn a small commission if you purchase something I recommend, but it will be at no extra cost to you. I only promote products I truly believe in and use myself.

20/04/2024

Please share your gardening adventures as you plant this spring and summer!

14/02/2024

Hello Everyone! I initially created this Page to share my sourdough knowledge and tips with friends. I soon recognized the value of fostering a closer-knit community, which led me to create a FB Group - it provides a more private and convenient space for sharing ideas and engaging in discussions. If you’ve already gained the knowledge you need, no worries, but I’m thrilled to continue our convos there. From now on, all discussions will be in the Group, and I won’t be posting convos on the public page anymore - thanks! Link in Comments.

13/02/2024

Have you named your starter? 😆
Need ideas!

This is one of my favorite sourdough discard recipes inspired by LittleSpoonFarm—Chocolate Chip Scones! I’ve made these ...
13/02/2024

This is one of my favorite sourdough discard recipes inspired by LittleSpoonFarm—Chocolate Chip Scones! I’ve made these countless times for gatherings or as holiday treats. They are moist and flavorful and a hit every time. I highly recommend trying them out! Here’s the recipe: https://littlespoonfarm.com/chocolate-chip-sourdough-scones-recipe/


Mini boule - in love with this size! Replaced 💦 with 🍺 and it worked!
10/02/2024

Mini boule - in love with this size! Replaced 💦 with 🍺 and it worked!

🥖🌟 TIP: I usually add 3 ice cubes to each loaf I bake right on the sides underneath the parchment. Putting ice cubes in ...
09/02/2024

🥖🌟 TIP: I usually add 3 ice cubes to each loaf I bake right on the sides underneath the parchment. Putting ice cubes in a preheated Dutch oven when baking creates steam inside. The steam helps to keep the crust of the bread moist during the initial stages of baking, which allows the bread to expand fully before the crust sets. This can result in a better rise and a crispier crust on the finished loaf. The ice cubes melt pretty quickly in the oven. Try it!

🥖📸: Show me your loaf! Many of you have texted me beautiful pics of your loaves - I would love if you would consider sha...
09/02/2024

🥖📸: Show me your loaf! Many of you have texted me beautiful pics of your loaves - I would love if you would consider sharing a pic of your bakes this week - even if they didn’t come out as planned. And BTW, this was MY first loaf when I started 😆

What I love about having a starter is that it’s so versatile - you can do anything with it. Same day pizza dough - made ...
08/02/2024

What I love about having a starter is that it’s so versatile - you can do anything with it. Same day pizza dough - made with the SF style starter. This is for you, Shortcutters - you can def bake with it. Here’s the recipe I used: https://www.farmhouseonboone.com/sourdough-pizza-dough

08/02/2024

I was checking on my pizza dough and thought I’d share these plastic covers I use to cover my proofing baskets/containers. Worth not fighting the saran wrap roll each time I cover my dough. All those travel hockey visits to hotel where I could have grabbed them for free 😆 Instead, I bought these: https://amzn.to/3SuQNA5 (I love that there are 3 sizes and reusable)

08/02/2024

🥖🌟: Don't stress about your sourdough starter when you need a breather! Stash it in the fridge - it’s the ultimate pause button 👍🏼Your starter will be patiently waiting and ready to resume its duties after a couple feedings. This also applies to your baking process - don’t be afraid to “pause!”

Hi - welcome to those who recently joined the page. If you are local to Broadlands, pls post if you’re interested in pic...
07/02/2024

Hi - welcome to those who recently joined the page. If you are local to Broadlands, pls post if you’re interested in picking up sourdough starter and pls don’t hesitate to ask questions. We’re here to learn from each other ☺️ Happy to share and teach you how to maintain it 🌸

Comparing starters side by side - interesting! Shortcutter starter on left and homemade starter on right - both started ...
07/02/2024

Comparing starters side by side - interesting! Shortcutter starter on left and homemade starter on right - both started at the same time. I went down to a higher amount yesterday evening - 70g (since I had space) and fed 1:1:1 - left out on kitchen counter - house that runs about 70 - fed room temperature water and all purpose flour (corrected / I had put bread but I fed AP!) I would have thought that the SF style starter would do better 🤔 (Note: I’m about a day ahead and feed in evenings) How are yours doing?

In the world of sourdough, rules are more like guidelines, leaving plenty of room to play and experiment. Today’s loaf w...
06/02/2024

In the world of sourdough, rules are more like guidelines, leaving plenty of room to play and experiment. Today’s loaf was made entirely with all-purpose flour without a long cold ferment.

Prepared with a starter that was fed last night, this loaf was mixed and baked the same day. It began with an autolyse, followed by the mixing of all ingredients and then four sets of stretch and folds, spaced 30-40 minutes apart. After bulk fermentation, it was shaped and briefly chilled in the freezer for easier scoring before baking.

I guess it’s all about trying new things and enjoying the process. And hey, having fresh bread ready for dinner? That’s always a win in my book.

Despite a few oops moments, experimenting with 💜 sweet potato powder was fun ☺️ The mini loaf looked promising until I d...
06/02/2024

Despite a few oops moments, experimenting with 💜 sweet potato powder was fun ☺️ The mini loaf looked promising until I decided to score lines in all the wrong places, resulting in a not so pretty final loaf 😆. Notes for next time: be patient, avoid scoring mishaps, and let it cool properly. The inside looked pretty but was a bit gummy, likely due to rushing and cutting into it way too soon 🙈 Best tip I can share is to autolyse your powder with flour and water so it fully hydrates and incorporates into the dough. Colored loaves would be fun for kids 🦄 or for adding a creative touch to a special occasion or holiday party. I may have to try matcha powder for ☘️😉!

I like this visual …
06/02/2024

I like this visual …

When you’re trying to bake something pretty and see this 🫧🫧🫧 🙈
06/02/2024

When you’re trying to bake something pretty and see this 🫧🫧🫧 🙈

Shortcutters - expect to see good things from your packets. Very happy with this San Francisco starter. I experimented ...
05/02/2024

Shortcutters - expect to see good things from your packets. Very happy with this San Francisco starter. I experimented and fed mine bread flour and got great results 👍🏼 How are yours doing? *I’m about a day and a half ahead 😉

05/02/2024

Just another reminder to everyone growing and maintaining starters:

It's recommended to feed your starter at a 1:1:1 ratio at least, but you have the flexibility to go higher on both flour and water. For instance, if you weigh your starter at 47g, you can adjust flour and water to 50g or a similar scale.

Feeding a starter at a 1:2:2 ratio (starter:flour:water) or 1:3:3 or even 1:5:5 introduces more food, potentially encouraging increased microbial activity and a faster rise. In contrast, a 1:1:1 ratio provides a balanced feeding, maintaining a stable environment for the starter without stimulating rapid growth. The choice between these ratios depends on your desired fermentation speed and the characteristics you want in your sourdough 🙂

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Sometimes, the plan doesn’t always work out as intended. I mixed whole wheat and bread flour in my Ankarsum and attempted an overnight rise without any stretch and folds. I suspect that the higher temperature of the dough after mixing and the absence of stretch and folds caused my dough to overproof. Shaping the dough was nearly impossible, so I pivoted to plan B and decided to make focaccia instead. I added garlic-stuffed olives, fresh basil, tomatoes, herbs, and olive oil. I may have to do this on purpose next time 😉 #sourdough #sourdoughbaking #sourdoughbread #artisanbread #sourdoughfocaccia #hearthandloaf

❤️ Happy Valentine’s Day! ❤️ I store my starter in the fridge to avoid daily feedings. Before baking, I typically feed it once, maybe twice. While this example was way more than necessary, I do plan to prep several loaves today. It’s best to only take out what you need to minimize discard, but do what works best for you! #sourdoughlove #sourdoughlife #homemadebread #sourdoughbaker #bakingtherapy #fermentedfoods #artisanbaking #realfoodjourney #sourdoughstarter #sourdoughcommunity

Sharing a quick video of one of my stretch and folds as I make sourdough. Everyone has a different method of doing this; some people use a coil method, while others prefer stretch and folds. Some handle the dough roughly, while others handle it gently ☺️ I usually complete around 4 rounds, spaced about 30-40 minutes apart, until the dough feels elastic and smooth. Hope this helps! #sourdough #stretchandfolds #sourdoughbeginners #sourdoughbaking #hearthandloaf #sourdoughstarter

Ditch the Saran Wrap 😆
Ditch the Saran Wrap 😆

I was checking on my pizza dough and thought I’d share these plastic covers I use to cover my proofing baskets/containers. Worth not fighting the saran wrap roll each time I cover my dough. All those travel hockey visits to hotel where I could have grabbed them for free 😆 Instead, I bought these: https://amzn.to/3SuQNA5 (I love that there are 3 sizes and reusable)

Give your dough a head start with the magic of autolysing. Autolysing is a step where flour and water are mixed and left to rest before adding starter or salt. This resting period allows the flour to fully hydrate, promoting gluten development and improved dough handling. You can really feel the dough extensibility during your stretch and folds when you autolyse. It stretches beautifully without breaking. The result? Smoother texture and easier shaping - who wouldn’t want that? Follow along for more tips! #sourdoughscience #sourdough #sourdoughjourney #sourdoughbeginners #sourdoughstarter #stretchandfolds #sourdoughbread #hearthandloaf

🥖🌟 Tip: Starter/Discard - delicious in breads but could be disastrous to pipes! Thankfully I’m not speaking from experience but discard is thick! If you don’t save your discard for other recipes, I would suggest throwing it in the trash. Rinse your dirty jar with cold water before sending it down the drain. Diluted discard water is great for plants! I fed the water to my garden last summer and had great results!

Exploring a centuries-old French starter in this Dill and White Cheddar recipe – missed the oven spring, but hopefully tasty 🇫🇷🍞 Perfectly paired with chicken salad and arugula for lunch! Book in Bio: “Artisan Sourdough” - one of my two go to books 🌟 #sourdoughjourney #sourdoughbread #sourdoughfun #sourdoughstarter #hearthandloaf

Fresh bake! Who am I kidding? Forget the inside - I know it tastes good 😆 I usually like to have two loaves ready to bake on Monday. There’s no one right way to bake sourdough - I’m happy to share my experiments and what works for me! #sourdoughbread #sourdoughstarter #sourdoughbreadbaking #sourdoughbaking #sourdoughjourney #sourdough

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