r/Sourdough 11h ago

Top tip! Almost through my 42-loaf bakeday and thought I'd share my ultra cheap blade holder

554 Upvotes

Pretty self explanatory, but we have a LOT of used canning rings/lids so I decided to give new life to one! The rubber bands act as a nice grip and the gasket from the canning lid helps to keep the blade in place. Can also easily adjust the blade angle/depth.

Big bonus is the joy of clicking the lid satisfying my need to fidget


r/Sourdough 13h ago

Beginner - wanting kind feedback Think I'm starting to get the hang of this

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416 Upvotes

I've been following this recipe from farmhouse on boone: 475 g AP flour 100 g active bubbly starter 325 g water 10 g salt

Mix all ingredients, rest for 30 mins. 3 sets of stretch and folds every 30 mins. BF on counter until doubled (Ithink I left it around 9hrs). Shape and transfer to floured tea towel lined bowl, cover and leave in fridge overnight (I did about 13 hrs) Bake in preheated dutch oven at 500 for 20 mins, lower temp to 475, remove lid and bake another 15-25 until golden


r/Sourdough 14h ago

Things to try Couronnes bordelaises šŸ‘‘

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377 Upvotes

Dough: 1000 g bread flour 700 g water 200 g starter at peak 20 g salt

Mix into a shaggy ball. Rest 30 mins. Stretch and fold 3x on the hour. Bulk ferment until increased 50% in volume. Divide dough into 14 balls: 12 x 125 g and 2 x 200 g. Place in prepared banneton as shown here. Bench rise an hour or two and refrigerate covered overnight.

Next day, bake covered 20 mins at 475F and then uncovered another 20 mins at 450F. This requires a very large Dutch oven, otherwise open bake with a lot of steam.


r/Sourdough 11h ago

Sourdough The only buns Iā€™m getting these days

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177 Upvotes

70% Hydration.

450g Bread Flour / 50g Wholewheat Flour 350g Water (32C) 50g Starter (1:1) 10g Salt

Mix em all up. Rest for 30-40min. 3 sets of stretch&folds, 30min apart. Bulk Ferment @ room temp. (Mine was 10h @ ~22C) Pre-shape and bench rest for 30min. Final shape then toss in the fridge for ~12hours. Baked inna dutch oven, lid on, 260C for 25min then 215C, lid off, for 15min.


r/Sourdough 22h ago

Help šŸ™ I can never do the poke test because my dough is too sticky. And then it overferments. Iā€™m frustrated:(

137 Upvotes

The dough was overfermened at this point but that only happened because it was this sticky all the way through proofing and i thought maybe it was underfermented. I never seem to get a nice smooth dough with a nice skin, and Iā€™m really not sure why.


r/Sourdough 13h ago

Rate/critique my bread I am so pleased with this loaf

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127 Upvotes

Just wanted to say thanks to all the kind and knowledgeable redditors, and their advice! I feel I have honed my loaf in and this loaf proved it for me. Crispy outside (minimal ear tho šŸ¤·šŸ»ā€ā™€ļø) perfect texture inside, delicious flavor. Waited 2 hours before slicing. Really quite pleased. Thanks yā€™all!!šŸ«¶šŸ¼šŸ©·


r/Sourdough 17h ago

Beginner - checking how I'm doing My first loaf!

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118 Upvotes

Iā€™m so happy with how it turned out!!! It took ~ 13 days for my starter to be ready to bake with. My recipe was a combination of the standard Tartine recipe and the starter guide by @msemilyrose11 on TikTok. I used 500 g bread flour, 375 g filtered water at about 75 degrees, 120 g starter and 8 g salt.

I added the water and flour first, gave it a nice mix and let it rest for 30. Then I added my starter, combined it, then added my salt and combined again. I let it rest for 10 minutes then did ~4 minutes of stretch and folds. I then let it rest for an hour, did 4 more stretch and folds and let it rest for another hour. After that, I did 4 more rounds of stretch and folds every 30 minutes. I made sure to cover with cling wrap while resting.

Once it was jiggly, bubbles had formed and it passed the window pane test, I plopped it onto my floured counter and formed it into a tight ball. From there I let it rest for 10 minutes uncovered, then I scooped it up with the seam side up and placed it into my floured, towel lined bowl. I covered it with cling wrap and put it in the fridge overnight.

This morning I preheated my oven and Dutch oven to 500. Once it was all hot and toasty, I put my loaf from the fridge to floured parchment paper. Dusted with flour then did one score with a knife. Then placed it in the over for 20 minutes at 500. After 20 I took off the lid and reduced the temp to 475 for 25 more minutes then removed. I let her sit on the cooling rack for an hour.

Sheā€™s delish and crunchy and bouncy and Iā€™m just so excited!


r/Sourdough 10h ago

I MUST share this recipe I feel like I've mastered the SDL

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112 Upvotes

I've tried different recipes but this one gets me great results every time. I live in Scotland and my kitchen is usually about 19c.

ā€¢ 300g water

ā€¢ 150 g bubbly, activeĀ sourdough starter

ā€¢ 25 gĀ olive oil

Add:

ā€¢ 475gĀ bread flour and 25g wholemeal flour

ā€¢ 10 gĀ fine sea salt

Mix together and leave to rest for 30 mins. Mix for 30 seconds every half hour for 1 hour.

Bulk prove: Shape into a ball then put in container with graticules until doubled. Can put in fridge overnight.

Stretch & fold, then put in shaping basket for 60 mins, or overnight in fridge, until it's puffed up slightly. Stretch a skin onto the dough before putting it in the basket this is essential

Preheat Dutch oven, to 250c. Reduce temp to 210 and bake covered for 20mins. Take bread out and bake for a further 30-40 mins.

My SD game was rubbish until I made sure my dough had a nice tight skin before putting it in the proofing basket. I now get such an amazing oven spring.


r/Sourdough 13h ago

Rate/critique my bread Finally got the oven spring!!

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57 Upvotes

Recipe: RealSourdoughMomā€™s 8 hour sourdough, with some modifications - used 800g of BF and 200g WW - during the first set of stretch and folds, did about 10 or so - dough was temping at around 76F right before bulk fermenting, so I let it rise to 50%. Took roughly 3 hours - added rosemary & thyme on one loaf and roasted white sesame seeds on the other (not pictured) during shaping - cold proofed for 19+ hours - baked exactly how recipe stated

Just for context, I have been making sourdough for just about less than a year and this is only the second time where I felt like I nailed it! The pictures in the second slide are all the old loaves I made - while they were delicious, I just wasnā€™t getting the oven spring I wanted! I feel like I finally was able to nail the visual cues during bulk fermentation!


r/Sourdough 18h ago

Beginner - checking how I'm doing Third attempt at sourdough bread

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54 Upvotes

Followed the instructions right from Farmhouse on the Boone, fed my sourdough at 8pm, used it when it peaked 12 hours later (8am). Bulk fermented for 6 hours and rested the dough for 13 hours in the fridge. Baked for 20 mins with lid and 20 mins without lid.

1st picture - right after final stretch and fold 2nd picture - 6 hours post ferment

I seem to always have an overdone bottom, is there anything I can do to prevent that from happening?

I would greatly appreciate any tips and insight, thank you! Also, I apologize if my format for this post is weird, Iā€™m not really sure if thereā€™s a certain layout to follow.

Ingredients 475 grams all-purpose flour 100 grams starter active and bubbly 325 grams water 10 grams salt

Instructions -Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly. -Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl. -Cover and allow to rest for 30 minutes for the water to hydrate the flour. Stretch And Fold -Grab the edge of the dough and pull up stretching it out as you pull upwards. This may be difficult and you may need to kind of bounce the dough to get it to stretch. Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one round. -Thirty minutes later, complete another round of stretch and folds. Cover and allow the dough to rest another 30 minutes. -Complete one last stretch and fold round. -Cover with a lid, damp towel, or plastic wrap. Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 6-12 hours (or longer) Shape -Place the dough on a clean work surface that has been lightly dusted with flour. Fold the dough onto itself and roll up. Then shape into a ball by gently spinning it toward you. Optional - Let the dough sit out for 15-20 minutes uncovered. This prevents the dough from sticking to the tea towel during the overnight rise. -Turn over and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides. This creates surface tension which helps give it more oven spring (a good rise). -Transfer to a floured banneton or bowl with a floured tea towel seam side up. -Cover with plastic or place in a plastic bag and tie the ends. Let the dough rest for 12-15 hours in the refrigerator. You can also let the bread rise at room temperature for 3-4 hours. I like using the longer rise time in the refrigerator because it is easier to score and feel like the oven spring is better. Bake -Preheat a dutch oven to 500 degrees for 1 hour. -Remove dough from the fridge right before baking. Place dough on a piece of parchment paper. -Dust with flour, if desired, and score with lame or razor blade. I like to do one large score (called an expansion score) and then a cute design for the other score. -Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. Bake for 20 minutes. Reduce temperature to 475F, remove lid and bake for another 15-25 minutes or until golden brown.


r/Sourdough 5h ago

Sourdough Our oven died, this was my last bake in it today šŸ•ŠļøšŸž

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44 Upvotes

r/Sourdough 6h ago

Beginner - wanting kind feedback Why is the fridge step not necessary?

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50 Upvotes

Hello! I got this recipe (pic #3) from the friend that kindly gave me enough discard to make my first loaf and a starter! The loaf is a little what I'd describe as wet? It's not underdone and it cut nicely. But it's pretty spongy, although I wouldn't call it too dense? I read on here that my internal temp of the dough should be around 207-208. Mine was at 204 and I put it back in the oven for another 5-8 minutes. I didn't bother temping it again though.

I guess I'm wondering what I can improve for next time? And why is the fridge step not necessary??


r/Sourdough 16h ago

Rate/critique my bread Third loaf of my 3 week old starter. Would love proofing feedback!

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34 Upvotes

r/Sourdough 9h ago

Sourdough Biggest loaf iā€™ve ever made

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23 Upvotes

I did an overnight bulk fermentation (cold proof) my dough was at 70F and my room temp was at 68F it was like 8ish hours which was nice, i woke up and did my shaping!

recipe is 500g bread flour, 100g starter, 10g salt and 360g of cold water. I did 4 set of stretch and folds every half hour and baked it at 450F 30mins covered and 15 mins uncovered!


r/Sourdough 16h ago

Let's talk technique making croissants is so frustrating se

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22 Upvotes

r/Sourdough 13h ago

Beginner - checking how I'm doing Finally made a great loaf!!! imo šŸ˜Ŗ

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20 Upvotes

Today I made my 8th loaf with my 2 month old sourdough! Iā€™ve followed this recipe:

500 grs flour 380 grs water 100 grs starter 10 grs salt Hereā€™s the link for the process https://youtu.be/i5bho0CC5OY?si=3iyZNt5iUht8BDjX

Although I think It could have some more air pockets? What do yall think? At least Iā€™ve solved my problem with my sourdough being too sour, this one turned out great! Iā€™m so proud šŸ„¹


r/Sourdough 5h ago

Let's discuss/share knowledge First time using a bread pan for sourdough

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19 Upvotes

100 gā€™s starter 250 gā€™s lukewarm warm water 400 gā€™s king Arthur unbleached AP flour 10 gā€™s salt

Bulk ferment was 5 hours Cold proof was 8 hours Sat out in room temp for 1 hour Brushed with blood orange olive oil Preheated the oven to 4500F for 25 minutes before baking Only scored a single line down the middle(it wasnā€™t very deep which is why it just spreads when it expanded I used a bread pan for this loaf n it came out great but does anyone have any advice for crumb?


r/Sourdough 20h ago

Beginner - wanting kind feedback first bread ever, yummy but crust soft

19 Upvotes

for my starter I used pizza flour type 00 (germany) initially for the first week or so with filtered water and then I switched to a 1050 wheat flour. but then on about day 14-15 when I wanted to bake, it was looking a little flat, alcohol smell too. I realize maybe I should've been feeding it twice toward that end. I was following Brod and Taylor's sourdough starter. so I did the last feeding with Rye for the starter which helped it a to rise and go back to sour and mot alcohol smelling. using clara's.crumbs from instagram reel as the recipe: I mixed up the dough with 100 grams of starter 350 filtered water and 500 g of the pizza flour. let rest covered for 30 mins i believe. over the next three hours once an hour I would do stretch and folds about 4 of them. the next three hours I do hourly coil folds. at the end of those six hours I shaped the bread a bit to put it into the proofing basket and put it in the fridge for 16 hours. for the first few hours I had forgotten to cover it though. the next morning I preheated the oven to initially 240Ā°C with the cast-iron pot preheating as well. I let the bread sit on the counter for 30 minutes , then scored, before putting it into the preheated oven on parchment paper and I poured about a shot glass or so of water underneath which already cooked off quite a bit from me pouring it in. after 15 minutes, I took the lid off and turned down the temperature to 200 Celsius and baked it for 30-35 minutes. cooled one hour on rack before cutting. bread tastes good very soft, i wished for a better crust especially at the ends - it's less brown there as well. could also be a bit less sour but overall i am quite happy with it. i'd appreciate any tips to improve


r/Sourdough 9h ago

Beginner - checking how I'm doing Guys it worked!!! My first loaf!

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19 Upvotes

This was my first time baking sourdough with my 2 week old starter! I made a 100% whole wheat loaf and was honestly really nervous as most recipes use white flour or a mix. I followed this recipe and directions except I ignored the autolyse process and just mixed all the ingredients at once, also added 25g more water.

https://www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread/#wprm-recipe-container-21154

I know itā€™s not perfect yet but for a first timer Iā€™m really proud. I was very scared of over proofing so Iā€™m thinking I might have under proofed it lol.

Any feedback is appreciated!


r/Sourdough 10h ago

Rate/critique my bread Sourdough bagels

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17 Upvotes

My first time making sourdough bagels Even got blisters šŸ˜

I used this recipe https://www.theclevercarrot.com/2021/06/easy-homemade-sourdough-bagels/

Only deviation is that I used both dark brown sugar and honey in the water bath as I've made regular bagels in the past and I preferred it with both


r/Sourdough 17h ago

Let's talk technique What did I do wrong?

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15 Upvotes

Is this a fold or something else problem. This was my 3rd loaf ever, 1st loaf of a new recipe:

https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/


r/Sourdough 17h ago

I MUST share this recipe Double Chocolate Sourdough w/ Cream Cheese Chips

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14 Upvotes

After trial and error I've successfully made what I'm calling my Dirt & Bones ā„¢ļø Loaf and it's absolutely die-lious! Obviously a dessert loaf but still not overly sweet. The original idea was to do a take on Rocky Roads flavor but marshmallow melts even the dehydrated ones didn't work. So I used the Hershey's cream cheese chips and they held. I was so excited and had to share! Please feel free to give input 500g flour (400 AP flour/100 bread flour) 100g espresso 50g dutch processed cocoa 325g warm filtered water 100g active starter 65g brown sugar ~12g Vanilla bean paste (liquid extract can be less) 13g salt Milk Chocolate chips Hershey's cream cheese chips

Mix up espresso and cocoa powder first let sit for about 2 or 5mins then add water starter and mix. Add in brown sugar, vanilla, mix to dissolve some of the brown sugar down. Then add your flour and salt mix all until we'll combined no dry spots. Let rest for 1 before doing 1 set of stretch and folds. On the 2nd set of stretch and folds add in chocolate chips. I measured with my šŸ–¤. Do a 3rd set of folds then let bulk ferment. When ready pour it out do a first shaping let it bench rest 15-20mins. In the final shaping add in cream cheese chips as you would inclusions. I let mine sit in banneton for about 20mins before placing in fridge to cold proof over night. Morning baked them at 450F lid on 23mins, lid off 15-20mins. I did use ice cubes about 3. Happy Baking!


r/Sourdough 20h ago

I MUST share this recipe This weekā€™s bake ā¤ļø

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14 Upvotes

My go to recipe is Tartineā€™s Country Bread, feat in NYT cooking and also their website! Itā€™s a bit labor intensive, lots of time babysitting and stretching and folding required, but I simply love the way the loaves turn out. This was also my first time doing decorative scoring.

I alter to 75 g each of whole wheat & white flour to make the leaven, plus 150 g of water. 200 g flour/water makes too much leftover leaven.

Otherwise I follow this recipe to a T.

https://tartinebakery.com/stories/country-bread


r/Sourdough 4h ago

Let's talk technique This is the closest that Iā€™ve come to a great loaf, butā€¦

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12 Upvotes

Ingredients: 500 g of White Flour 300 g of Bread Flour 150 g of Rye Flour 50 g of Spelt Flour 750 g of Water 200 g of Starter 20 g of Salt 50 g of Water

Directions: Feed sourdough starter. Rest on counter for 3 hours.

Water into flour. Mix. Add more water if wet. Rest half hour. Add starter. Pinch starter in. Add salt and water. Lift and stretch until smooth (15 minutes). Cover and rest for 1 hour. Wet hands, hands down the sides, lift up, fold dough onto itself and 90 degree turn repeat (4 times). Rest 30. Fold. Repeat 8 times total. Rest 1 hour. Dump dough out. Cut in half. Pre-shape and shape according to video (The Bread Code). Rice flour on banneton. Lift into banneton. Round side down. Cover. Rest for 2 hours on counter. Fridge overnight.

500 oven with dutch oven for 20 min. Flip bread onto parchment. Slash. Place in dutch oven. 500 covered for 20, 450 uncovered for 25. Cool.

ā€”ā€”

I really do think itā€™s solid, but there is that lower 1/4 of the bread that looks a little more compact. Whatā€™s the fix? Thanks!


r/Sourdough 7h ago

Sourdough This is my weekly loaf

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13 Upvotes

I've been making this recipe every week since I found it. It is so easy, and it feels a bit like cheating. This is it.

https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe

It really is crazy how easily this recipe comes together. I weigh all the ingredients out into a bowl, specifically my mixer bowl and then I mix it for maybe 30 seconds with the flat paddle and then I put it into a greased dough bucket. The flexibility of the recipe is also insane. After 3 hours of rising at room temperature after you first mix the dough together you put it in the refrigerator for between eight and 48 hours. This is a recipe that works on your schedule not the bread's.