shelly’s cozy carbs
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Just a little maintenance day with my three sourdough girls! 🤎 Margaret, Millie, and Molly all got some attention today, including nice clean jars! One thing I’ve learned is that you don’t have to feed every sourdough starter exactly the same way. Here’s what works for my girls! Margaret - 1:1:1 ratio 200 g established starter 200 g bread flour 200 g filtered water Margaret absolutely loves her 1:1:1 feedings! She’s my oldest, most established starter, and this ratio has always worked beautifully for her. Millie - 1:2:2 ratio 30 g starter 60 g bread flour 60 g filtered water I had less of Millie, and I wanted her feeding to last a little longer, so I gave her a 1:2:2 feeding. Molly - Freshly Milled Hard Red Wheat Starter Approximately 3 tbsp freshly milled hard red wheat flour A little room-temperature filtered water I’ve been feeding Molly a little freshly milled flour every day and adding enough water to get the consistency I like. She’s still my newest girl, and I’m learning what works best for her! Just remember, your feeding ratio is always starter : flour : water, measured by weight. There’s no one perfect feeding ratio for every starter. The temperature in your kitchen, how often you bake, and how quickly your starter rises all make a difference! Happy baking #sourdoughstarter #sourdoughtips #sourdoughforbeginners #sourdoughfeeding #freshmilledflour
shelly’s cozy carbs224,700 görüntüleme • 17 saat önce
part 1 of making 10 dozen sourdough dinner rolls friday night started with the biggest starter feed i have ever done 😂 then saturday morning it was time to turn all of that starter into one absolutely gigantic batch of dinner roll dough. i’m shaping them tonight, letting them cold proof overnight and then tomorrow morning the baking marathon begins. 120 rolls by 10:30 am… wish me luck 😂 soft sourdough dinner rolls - (12 rolls) 250 g warm whole milk 120 g active sourdough starter 1 large egg 30 g honey 20 g granulated sugar 450 g all-purpose flour 10 g milk powder 8 g fine sea salt 60 g unsalted butter, softened egg wash 1 egg 1 tbsp whole milk melted butter for brushing after baking mix everything except the butter until no dry flour remains. rest 20-30 minutes…then work in the softened butter until incorporated and the dough is smooth and elastic. bulk ferment until puffy and about 75% larger. divide into 12 rolls, shape and allow to proof or until soft and puffy or cold proof overnight. brush with egg wash and bake at 350°f for about 25-30 minutes. brush with melted butter while warm. #sourdough #sourdoughdinnerrolls #sourdoughbaking #homebakery #breadmaking
shelly’s cozy carbs11,200,000 görüntüleme • 2 ay önce
i’ll always prefer sourdough, but sometimes you’re waiting on your starter or you just need a quick homemade bread fix. this is my go-to soft white sandwich bread for those days. no sourdough starter needed, just a really soft, sweet 🍞soft homemade white bread (makes two 9x4 loaves) 540 g whole milk 36 g honey 6 g instant yeast 760 g all-purpose flour 14 g nonfat dry milk powder 12 g salt 86 g softened butter Mix everything together knead in butter until the dough is smooth, stretchy, and slightly tacky, about 8-10 minutes. cover and let rise until doubled. divide into 2 equal pieces, shape into loaves, and place in greased loaf pans. let rise until the dough is just above the rim of the pans. bake at 350°f for about 30-35 minutes, or until the center reaches 190-195°f. brush the tops with butter right after baking for an extra-soft crust. #homemadebread #whitebread #sandwichbread #breadrecipe #breadbaking
shelly’s cozy carbs1,300,000 görüntüleme • 2 ay önce
just a whole lot of flour, starter and patience turning into fresh bread. somehow i still never get tired of watching this process from start to finish. 4 classic loaf tin loaves 9x5 1,380 g water 400 g active sourdough starter 1,900 g bread flour 40 g salt for 1 loaf: 345 g water 100 g active starter 475 g bread flour 10 g salt mix water and starter together, then add flour and salt and mix until everything is incorporated. cover and rest for 1 hour. do 3-4 sets of stretch and folds about 30 minutes apart. cover and let bulk ferment until the dough has noticeably risen and looks puffy with bubbles around the edges. divide into 4 equal portions, about 900g each. shape and place seam-side down into loaf tins. cover and let proof until ready to bake. you can bake the same day or refrigerate and bake later depending on your timing. bake at 425°f covered for about 40 minutes, then uncover for 5 minutes until golden and the internal temperature reaches about 205°f. cool completely before slicing. #sourdoughbread #sourdoughrecipe #sourdoughforbeginners #breadmaking #homemadebread
shelly’s cozy carbs645,900 görüntüleme • 1 ay önce
you guys have been asking to get to know me a little better, so I thought we could chat while I shape 3 dozen of my favorite buttery sourdough dinner rolls! 🤎 these are seriously so soft and fluffy! here’s my recipe for one dozen! buttery sourdough dinner rolls (12 rolls) 200g active sourdough starter 300g warm whole milk 1 large egg 30g honey 15g granulated sugar 60g softened unsalted butter 500g all purpose flour 20g nonfat dry milk powder 10g salt egg wash: 1 egg yolk + a splash of milk for finishing: melted butter instructions: 1. combine all the wet ingredients, including the starter, milk, egg, honey, sugar. 2. add the flour, nonfat dry milk powder and salt. mix everything together and knead in softened butter for 5–8 minutes until the dough is smooth and elastic. 3. cover and let bulk ferment until noticeably risen and puffy. I mixed mine around 2 am and let them ferment overnight. no stretch and folds needed! 4. divide into 100g portions, shape into smooth balls and arrange in a greased 9x13 pan. 5. cover and let proof again until soft and puffy. mine took about an hour. 6. brush with 1 egg yolk mixed with a splash of milk. 7. bake at 350° for approximately 20 minutes, then tent loosely with foil and bake another 5–7 minutes, until the centers reach 190° internally. 8. brush with melted butter as soon as they come out of the oven! #sourdough #sourdoughrecipe #sourdoughdinnerrolls #homemadebread #sourdoughbaking
shelly’s cozy carbs507,600 görüntüleme • 1 ay önce
✨ Beginner Sourdough Starter (Measuring Cup Version) Day 1 ¼ cup bread flour ¼ cup filtered water Mix well, cover loosely, and let sit at room temperature for 24 hours. Day 2 Add: ¼ cup bread flour ¼ cup filtered water Mix well, cover loosely, and let sit another 24 hours. Day 3 Discard about half of the starter in the garbage Add: ½ cup bread flour ¼ cup filtered water Mix well and let rise. Day 4 Discard about half in the garbage Add: ½ cup bread flour ¼ cup filtered water Mix well and let rise. Day 5 Discard about half in the garbage Add: ½ cup bread flour ¼ cup filtered water Mix well and continue feeding every 24 hours until your starter consistently doubles after feeding and smells pleasantly tangy. Her name is Millie, and she'll be joining us for the rest of this sourdough journey! 🤍#sourdoughstarter #s#sourdoughstarters#sourdoughjourneychen#sourdoughing
shelly’s cozy carbs2,200,000 görüntüleme • 4 ay önce
Traveling home from Tennessee. I’m sharing my soft sourdough dinner rolls again for anyone that’s new! These would be so good on your Thanksgiving table. Nothing beats warm, pull apart, homemade dinner rolls with honey butter! And for those of you who don’t have a sourdough starter, I’m planning to make a yeast version this Wednesday for Yeast, Please! So stay tuned! Soft Sourdough Dinner Rolls Makes 12 rolls, approximately 100g each 300 g warm whole milk 200 g active sourdough starter One beaten egg 30 g honey 15 g granulated sugar 500 g all-purpose flour 20 g non-fat milk powder 10 g fine sea salt 60 g softened unsalted butter Egg wash 1 egg 1 tbsp whole milk Instructions Combine everything..leaving the butter for last Gradually work in the softened butter until fully incorporated and the dough is smooth and elastic. Cover and let bulk ferment until the dough has risen approximately 75% and looks nice and puffy. I like keeping mine somewhere room temp Divide into 12 portions of 100 g each and shape into smooth balls. Place in your greased baking pan, cover and let rise until beautifully puffy and fluffy. Brush with egg and milk wash. Bake at 350°F for approximately 20- 30 minutes, or until the internal temperature reaches at least 195°F. If the tops are getting too brown before the centers are finished, gently lay a piece of foil over them. Brush with melted butter while they’re still warm. You can also refrigerate the shaped rolls overnight! If they’ve fully proofed in the refrigerator, they can go straight into the oven without coming to room temperature. Otherwise, let them finish proofing before baking. These are definitely going on my Thanksgiving dinner table. #sourdough #sourdoughdinnerrolls #thanksgivingrecipes #homemadebread #sourdoughbaking
shelly’s cozy carbs152,000 görüntüleme • 11 gün önce
loaf it or leave it | episode 11 🍪 biscoff cookie butter sourdough we added biscoff cookie butter directly to the dough, then added more cookie butter and crushed biscoff cookies during our stretch-and-fold. and because apparently that wasn’t enough, we added even more cookie butter and crushed cookies when shaping! three layers of cookie butter and actual biscoff cookies throughout the loaf! recipe below! 🍪biscoff cookie butter sourdough 🍪 300 g water 100 g active sourdough starter 400 g bread flour 30 g Biscoff cookie butter spread 8 g salt ½ tsp cinnamon first stretch-and-fold inclusions 30 g Biscoff cookie butter spread 4 Lotus Biscoff cookies, roughly crushed shaping inclusions 30 g Biscoff cookie butter spread 4 Lotus Biscoff cookies, roughly crushed instructions combine water, active sourdough starter, and 30 g Biscoff cookie butter. add bread flour, salt, and cinnamon. mix until everything is incorporated. cover and rest for approximately 1 hour. first stretch-and-fold gently stretch the dough and sprinkle in 4 roughly crushed Biscoff cookies. add 30 g Biscoff cookie butter in small dollops as you fold the dough. cover and rest for approximately 30 minutes. second stretch-and-fold complete another gentle stretch-and-fold without adding anything. cover and continue bulk fermentation until the dough has risen approximately 50–60% and looks puffy and airy. shaping gently stretch the dough into a rectangle. add 30 g Biscoff cookie butter in small patches across the dough. sprinkle 4 roughly crushed Biscoff cookies over the cookie butter. gently roll and shape the dough, keeping the filling tucked inside. place seam side down in your loaf tin. allow to proof until noticeably puffy. baking preheat oven to 425°F. bake covered for approximately 40–45 minutes. remove the lid and bake another 5 min check for an internal bread temperature of approximately 200–205°F, avoiding the cookie butter pockets. allow to cool before slicing. optional topping warm a little additional Biscoff cookie butter until drizzleable and sprinkle crushed Biscoff cookies over the top. #s#sourdoughbreadb#biscoffc#cookebutter #s#sourdoughrecipeshomemade
shelly’s cozy carbs95,200 görüntüleme • 8 gün önce
Just your reminder that sourdough does NOT always have to be an overnight process. 🤍 I made both of these loaves from start to finish today - mixed the dough, did my folds, let her bulk, shaped her and baked her the same day. And honestly… look at those loaves. 🍞 Do I still love an overnight cold proof? Absolutely. It develops more flavor and makes scoring a little easier. But when your starter is active and your dough is moving quickly, there’s nothing wrong with same-day sourdough. Watch your dough, not the clock. She’ll tell you when she’s ready. shelly’s classic sourdough - 9 x 4 loaf tin makes 1 loaf 340 g room-temperature water 100 g active sourdough starter 480–500 g bread flour 10 g fine sea salt Start with about 480 g flour. If your dough feels too loose or sticky, add another 15–20 g as needed. You want a soft, slightly tacky dough - not a stiff one. Mix everything together until shaggy and let sit for 1 hour. Do a stretch and fold, rest 30 minutes. Do another stretch and fold, rest 30 minutes. Do a coil fold, rest 30 minutes. Do one final coil fold. Let bulk ferment until about 50–60% risen. Shape and place into a greased or lined 9 x 4 loaf tin. For same-day sourdough, let it finish proofing in the pan about 30 min and bake when the dough is ready. Or, for an overnight loaf, cover and cold proof in the refrigerator until the next day. Bake at 425°F for 35 minutes covered, then remove the lid and bake another 7-10 minutes uncovered, or until the center is about 205°F. Let cool completely before slicing. #s#sourdoughs#sourdoughbreads#samedaysourdoughs#sourdoughforbeginnershomebaker
shelly’s cozy carbs989,600 görüntüleme • 2 ay önce
I turned margaret into a pumpkin! same classic round sourdough recipe I always use, just a little kitchen twine to give her that cute pumpkin shape! I finished her off with a cinnamon stick for the stem and a fresh basil leaf. sometimes it’s fun to make something a little different with a recipe you already love! my classic round sourdough recipe 365 g water 100 g active sourdough starter 525 g bread flour 10 g salt mix the water and starter, then add the flour and salt. cover and rest for 1 hour. complete 3-4 sets of stretch and folds, about 30 minutes apart. let bulk ferment until puffy, airy, and showing signs of fermentation. shape into a round and place in a floured banneton. cold proof overnight, or refrigerate until firm enough to handle. to make the pumpkin shape cut 4 pieces of food-safe, oven-safe cotton kitchen twine, approximately 24 inches long each. lightly oil the strings and arrange them across your parchment paper, crossing in the center. place your dough in the middle, bring the strings up, and tie loosely at the top to create 8 pumpkin sections. preheat your dutch oven at 500°f for 45-60 minutes. lower to 425°f and bake covered for approximately 35 minutes, then uncovered for 10-15 minutes, until the internal temperature reaches 205°f. let cool, carefully remove the strings, and add a cinnamon stick and basil leaf to finish your little pumpkin! #shellyssourdough #sourdoughbread #pumpkinshapedsourdough #sourdoughrecipe #fallbaking
shelly’s cozy carbs93,200 görüntüleme • 19 gün önce
loaf it or leave it - episode 3 this week we turned s’mores into sourdough. a honey-graham inspired dough loaded with chocolate, graham crackers and mini marshmallows! the marshmallows definitely melted into the dough more than i expected, but the flavor was So good! soft crumb, melty chocolate + all those toasted s’mores flavors. we’re loafing it. 🤎 s’mores sourdough 350 g water 100 g active sourdough starter 25 g honey 15 g packed brown sugar 1 tsp vanilla bean paste 475-500 g bread flour - start with 475 g 8 g salt 1/2 tsp cinnamon inclusions 125 g semisweet chocolate chips or chopped chocolate 75 g mini marshmallows 50 g graham crackers, broken into small pieces mix the water, starter, honey, brown sugar and vanilla. add 475 g flour, salt and cinnamon and mix until combined. add additional flour only if your dough needs it. cover and rest 45-60 minutes. at the first stretch and fold, gently flatten the dough in the bowl. evenly distribute the chocolate, marshmallows and broken graham crackers, gently dimple them into the dough, then stretch and fold the dough over the inclusions. continue with 2-3 gentle stretch and folds about 30 minutes apart. bulk ferment until the dough is airy and has risen approximately 50-60%. gently shape without adding additional filling, place into a loaf tin and proof until puffy. bake at 425°f covered for 40-45 minutes. uncover and top with a few additional mini marshmallows, chocolate pieces and broken graham crackers. bake another 3-5 minutes, watching closely so the topping doesn’t burn. I think this would be fun cool before slicing. #sourdough #sourdoughbread #smores #sourdoughrecipe #inclusionsourdough
shelly’s cozy carbs346,700 görüntüleme • 2 ay önce
A little throwback while I’m still here in Tennessee! 🥰 Remember when I made 10 dozen sourdough dinner rolls? I had absolutely no idea that little video would reach over 11 MILLION views or how many amazing people it would bring into my little corner of TikTok. 🥹🤎 I’ve learned so much since then, but this one will always be special to me. Thank you for being here and making everyday life a little cozier with me! Love you guys!! I’m so excited to be back and baking with you! #sourdoughdinnerrolls #sourdoughbaking #homemadebread #breadtok #shellyscozycarbs
shelly’s cozy carbs54,100 görüntüleme • 12 gün önce
Taking a little break from sourdough today! 😂 Quite a few of you have asked for my makeup routine, so here we are! I’m definitely no makeup expert. I’m still figuring things out myself, and I’m constantly trying new products and changing up my routine. This is just what’s working for me right now! Hopefully you enjoy seeing a little something different around here! Don’t worry, the carbs aren’t going anywhere! 🤎 49 year old skin is no joke 😂😂 #EverydayMakeup #MakeupOver40 #MatureSkinMakeup #GetReadyWithMe #ShellysCozyCarbs
shelly’s cozy carbs56,900 görüntüleme • 13 gün önce
2 Loaf Sourdough Sandwich Bread 200 g active sourdough starter 630 g warm water 900 g bread flour 18 g fine sea salt Mix the starter and water. Add the flour and salt. Rest 30–45 minutes. Perform 3 sets of stretch and folds, 30 minutes apart. Bulk ferment until the dough has increased about 60–70%. Divide into 2 equal pieces. Shape into tight logs and place into two greased 9×5 loaf pans. Proof until the dough is ½–1 inch above the rim. Bake at 425°F: 30 minutes covered 15–20 minutes uncovered Bake to an internal temperature of 205–208°F. #s#sourdoughh#homebakerys#smallbusinessb#breadmakingcozykitchen
shelly’s cozy carbs88,900 görüntüleme • 4 ay önce
Daha fazla içerik yok.