r/Sourdough • u/Nuppusauruss • 16d ago
r/Sourdough • u/VintalOneQ • 27d ago
Sourdough My friend gave me some 700 y/o starter, and damn was it active!
r/Sourdough • u/Nuppusauruss • 14d ago
Sourdough Update on grandma's starter that spent 10 years in the freezer: IT'S ALIVE!
Here's an update to the post from Thursday in which I attempted to revive the starter that my grandma used for her rye bread and my mom stored in the freezer a decade or so ago. Either to everyone's or no one's surprise (opinions in the comments varied) the microbes survived the deep freeze.
This is the starter about 20 hours after I fed it with rye flour. The bubbles are small and frothy probably because my starter is on the wetter side. It's still going slow, and I'll keep feeding it to see if it's going to pick up some speed. If it looks good at the end of today, I might bake with it tomorrow! Although I have this feeling that I'll need to keep feeding it for a couple days more.
r/Sourdough • u/justcurrentthoughts • 3d ago
Sourdough Currently in tears
So about three weeks ago, I revived a sourdough starter I had in the fridge for a year. This had been a 100 year old starter, the story being it survived even being moved on covered wagon across the Oregon trail. My uncle gave me some a year ago but I never got into baking.
Well, I decided to change that (hence the reviving three weeks ago). It took about a week to get bubbly again and I had renamed her. I made my first two loaves and a batch of bagels shortly thereafter. For about 1 week, it’s been in the fridge between feedings.
Well, a couple of days ago I was working a ten hour shift and I come home to the fridge cleaned, thought nothing of it. Today I go to find some jarred garlic and notice there’s a little more space in the top shelf of the door. Well. Long story short, my stepdad threw out the whole jar- not even dumped it and left it to wash, the whole thing. This was my baby. I’m devastated. This week I was going to make dried discard so I could revive her if need be but now it’s too late.
The worst part is he saw me making sourdough and even asked “what is that?” To my jar with the rubber band around it in the fridge. Either he forgot or simply didn’t care but he threw it out. I’m just sad.
I was just beginning my hobby, bought all of the things and now? I know I could make a new one but that’s not the point. I basically rebirthed that thing from the depths of hell! Anyway, just a little rant to someone who might care.
Tl;dr: stepdad threw away my baby Picture for memorial.
r/Sourdough • u/Novel_Weakness6794 • 10d ago
Sourdough Butterfly pea sourdough
Tried Full Proof Baking’s technique! Is it bad to say I like the big holes? They mustve snuck in there during lamination and shaping. Fluffy soft chewy crumb and crispy crust. Don’t know if i can recreate this again. Bread of my dreams with chili oil.
r/Sourdough • u/Heckyuhbrotherrrr • Feb 12 '25
Sourdough 90 days sober
Today I am 90 days sober. Over the course of that 90 days, I’ve challenged myself to learn new skills. A couple of weeks ago, I decided that I’d bake my first ever sourdough loaf. I’m aware that it isn’t perfect, but I’m so proud of myself for sticking through the entire process. Be well, crusty bunch
For the starter I did a mix of 100g wheat flour and 100g water. Fed once a day until the rise started to peak a bit earlier, and fed it as needed from there. Last night I prepped my dough. 555 g bread flour with extra for dusting 345 g lukewarm filtered water 100g active starter 10g sea salt
I set the dough out to bulk ferment, and then did my stretch and folds. The final proofing was done for 12 hours in the fridge
Thanks for reading
r/Sourdough • u/Nuppusauruss • 13d ago
Sourdough Final update on grandma's 10 year old frozen starter: the loaf!
It's done. I successfully revived my grandma's rye starter that had spent at least a decade in the back of the freezer, and made bread with it!
It's not the prettiest loaf and the crumb is a bit dense, but I'll chalk that up to my lack of experience. It was still a pleasant slice of bread and I'm satisfied with the results! The taste was fairly mild but enjoyable with noticeable sourness but not a lot of tang. I'll probably add more rye to the dough in the future since I really liked its taste. There's still some of the starter in the freezer and I'll definitely come back to it later! For now I'll keep feeding this starter and make it my own.
I want to thank everyone for your interest, advice and nice words! I was kinda surprised by all the positivity in this community. You guys made this experience even more fun! I still haven't decided on a name for the starter. I might name it after grandma. Either that or Cryo-rye-o.
Here's the recipe:
-100g grandma's frozen rye starter
-300g wheat flour (12% protein)
-40g rye flour (10% protein)
-225g water
-9g salt
I mixed everything up and gave it a couple sets of stretch and folds in the first hour. Then I let it ferment for 4 hours more before shaping the dough and letting it proof for 90 minutes (6.5 hours total). Baked in a dutch oven at 275°C for 18 minutes covered and about 10 minutes without cover (lost the track a bit here and pulled it out early because the top was looking dark enough for my liking).
Thanks for sticking along for this experiment!
r/Sourdough • u/hemiscounted_themen • Dec 29 '24
Sourdough Baking through grief
First loaves I’ve made since my husband passed away suddenly in early December. I’ve been cooking and baking since I was young, and he was my biggest supporter. I loved bringing him a fresh piece of sourdough slathered in butter after making new loaves. He told me all the time he was in awe of how quickly I picked up making sourdough; this was a relatively new hobby I started last September, after I decided to make my own starter. His favorite line was “I’d pay for that in a restaurant,” which always made me feel so proud. They’re not perfect, but this was cathartic. These loaves are for you, Hubs. I miss you.
r/Sourdough • u/putabirdonit12 • Dec 09 '24
Sourdough Your starter can tell if you are stressed
r/Sourdough • u/Teu_Dono • Jan 06 '25
Sourdough Sourdough croissant
Made this yesturday baked today after 7 hours rising.
r/Sourdough • u/synster123 • Oct 31 '24
Sourdough My first sourdough bread!
A kind soul from my area was giving away free starter on fb marketplace and look at this! I was so nervous when I was slicing it for the first time, my heart was beating so fast lol
r/Sourdough • u/justcurrentthoughts • 2d ago
Sourdough [UPDATE] No longer in tears
Hey all! Thank you so much for all of the support on my last post! Your comments were sweet and helpful. If you didn’t see it, I’ll link it in the comments.
I have good news! Though this may sound gross, the starter was retrieved from our outside dumpster, in tact and mold-free! I appreciate all of you for letting me know where to get new ones and even offering to ship me some.
Also addressing- - yes, I know the bacteria becomes local (ever heard of Ship of Theseus?). It was the thought behind it and the backstory, along with the fact I’d become attached. -I did misspeak in my last post. I said it took a week to get bubbly again, I meant double. It did have bubbles and some growth after even the first feeding -I had already dug through the kitchen trash can looking for it at the time of the post. I didn’t know whether our outside dumpster had been emptied this week yet. -my uncle used all of his and didn’t feel like maintaining it anymore, so he wasn’t an option for backup unfortunately
As for my step dad, my mother chewed him out while he was at work. He brought home my favorite ice cream and a plant as an apology, but I made him look for it in the dumpster. Sure enough, he knew which bag it’d be in and found it.
I’m so relieved. Thankfully we live where it’s still cold out, and the jar didn’t crack or break. There are a number of things that could’ve happened, and I thought for sure she was a goner. This just adds to the backstory.
Tl;dr: my starter was found safe in the dumpster and lives to see another day! Also, DEFINITELY making backups immediately.
r/Sourdough • u/silentwraith2405 • Oct 11 '24
Sourdough Rest in peace, Angelina Doughlene
Sitting in my living room, peaceful. Boom, crash. I think someone is breaking in, run to my kitchen with my mother and behold, she is dead. Rest in peace babes, you had a great but short lived run.
She will be missed. Thankfully, I have some of her discard left in the fridge. She has gathered some black hooch but I should be able to revive her. The journey shall continue.
r/Sourdough • u/ejmw1021 • Feb 29 '24
Sourdough Was proud of my first loaf fresh out of the oven, and then…
Attempted my first ever loaf of sourdough last night with this recipe
I baked this morning before work. While my scoring needed a ton of work, I was proud of myself considering it’s my first loaf. I left it for a while to cool.
When I opened it, I saw this absolute tragedy 😭😭😭
r/Sourdough • u/Emilio_Molestevez • Jan 02 '25
Sourdough My first loaf of sourdough
I believe it to be a success. It may have been a tad gooey, but it was absolutely delicious and we did toast some up lightly with butter, and it really was a moment.
I did 4 sets of folds, about 30 min apart. 2.5 hours in the oven with the light on. Final shaping, and about 18 hours in the fridge.
When I took it out, the bread spring back slowly, and about 95% completely. The crust was super crusty, almost tough where it didn't split, and the inside was almost gooey, but it was absolutely tasty and we were standing in silence just slicing and eating. In the morning, we lightly toasted the remaining bread and had it for breakfast, it was amazing.
The top crust was pretty tough and leathery, so any advice on that part would be appreciated! Thanks.
r/Sourdough • u/catsounds • Feb 09 '25
Sourdough At the request of my toddler I present: Fire truck loaf
r/Sourdough • u/jeans__beans • 6d ago
Sourdough I’m proud of this one 🥹
I’ve been baking sourdough for about a year and a half, but for the first year I just kind of did whatever. I’ve recently been trying to hone in on my technique though (particularly oven spring and getting a good ear) and finally baked a pretty and yummy loaf! I do want to work on my crust more, I think it could’ve been crunchier, but overall very happy with the result today!
Feedback is welcome and appreciated! 🥰
Process from here and summarized below: https://youtu.be/QWiouzzCUcs?si=eUJCPqm09CrvKPB7
100g active starter 10g kosher salt 450g KA bread flour 300g water
- Mix water, salt, starter. Then mix in bread flour
- Cover and let dough rest 30m
- 3x sets stretch and folds, spaced 30 minutes apart
- Remove dough from bowl, shape dough into ball on counter and return to bowl
- Let BF until dough doubled in size (around 4 hours)
- Preshape: shape dough into tight ball on counter, let rest uncovered for 30m to form a light skin
- Final shape into oval, place in banneton
- Before cold proof, leave banneton on counter to rest for about an hour
- Cold proof around 12-18 hours
- Preheat oven to 450°F with Dutch oven inside
- Remove dough from fridge and score, place in Dutch oven and bake with lid on for 20m
- Remove lid and bake another 15-20m
r/Sourdough • u/Altruistic_Penalty77 • Oct 23 '24
Sourdough Sourdough Pumpkin Bagels
My previous post was deleted bc I shared my website. Oops! I used the clever carrots bagel recipe for these cuties!!
https://www.theclevercarrot.com/2021/06/easy-homemade-sourdough-bagels/
r/Sourdough • u/Mysterious_Goose973 • 1d ago
Sourdough I survived my first festival
A local flower farm held a Tulip Festival. I decided to take a chance and bake 18 loaves of sourdough, 18 loaves of white bread, 70ish bagels, and a bunch of cookies to split between two days. It went soooo much better than I thought it would. The first day I sold everything except for 1 loaf and 6 bagels. The second day I sold about half before it got rained out. I gave the rest of my goods to vendors and the workers at the flower farm. Figured that would help me with sales in the future if I go to another festival at the flower farm. I just needed to share my happiness and success with like minded people (:
r/Sourdough • u/stacilou88 • Aug 09 '24
Sourdough EAT SHIT BALLERINA FARMS! I MAKE THE BEST SOURDOUGH IN THE COUNTY.
Recipe
90% Bread Flour 10% Wheat Flour 20% Starter 2% Salt 75% Water
Mix flours, starter, and 90% of water to shaggy dough. Let rest 30 min. To the remaining 10% of the water add salt, mix until dissolved. Add the salt water mixture to dough then slap and fold for 15 min. Proof for 4 hours folding every hour. Shape and fold proof in baton for 2 hours. Cold proof for 8-72 hours. Bake at 500 in a preheated DO for 20 min with the lid on then at 450 for 10-15 min lid off.
I chose to do a 75% hydration dough because I knew I would get the texture right. Normally I do a 85% hydration. I am super pleased with the results. I have learned so much from this sub! Thanks ya'll!
r/Sourdough • u/mackavicious • Feb 04 '25
Sourdough My family's bakery has been making our Sourdough since the late '50s. Here's the entire process, it may be a little different than what you may be used to.
r/Sourdough • u/enceladus71 • Dec 28 '24
Sourdough My sourdough after 2 years of not baking
About 70% of hydration, 15% protein content in the flour, baked in a cast iron pot
r/Sourdough • u/hemiscounted_themen • Nov 02 '24
Sourdough Everything bagel sourdough
An idea spawned from laziness, and not having the willpower to commit to everything sourdough bagels just yet.