The_Sourdoughhoe
@the_sourdoughhoe • 359,900 subscribers
Videos
✨Simple Sourdough Bagels✨ I know I say “simple” but what I mean by that is absolutely delicious and full of flavor… just easy to make. If you are new to Sourdough…. or if you just love delicious Sourdough items…. Honestly, this is just the recipe for everybody, everyone will love them, and they’re super SIMPLE to make…. go make them now… k, bye. INGREDIENTS: • 464g water • 332g active starter • 1,112g flour • 55g turbinado sugar (or white. Idc) • 55g maple syrup (no, don’t replace this with honey, you can, but don’t) • 22g salt • some honey for boiling METHOD: 1️⃣ Mix water + starter, then add maple syrup (not honey, honey will have its place just wait), sugar, flour, and salt. Mix until shaggy. 2️⃣ Knead briefly, shape into a ball, cover, and rest 1 hour. 3️⃣ Knead again, reshape, return to bowl seam-side down, and bulk ferment until doubled 4️⃣ Let dough release naturally, divide into 12 pieces and shape into tight balls. 5️⃣ Cover and rest 30-60 minutes. 6️⃣ Poke a hole in each ball and gently stretch into bagels. 7️⃣ Final rise until soft and puffy. 8️⃣ Preheat oven to 425°F. Boil water + add about 50g honey. Boil bagels 30 seconds per side. 9️⃣ Place on parchment-lined sheet and bake 15–18 minutes until golden and glossy. 🔟 Cool at least 1 hour before slicing - I don’t follow this rule 🤌🏻
The_Sourdoughhoe332,000 просмотров • 2 месяцев назад
🍞✨ Beginner-Friendly Soft Sourdough Sandwich Bread ✨🍞 Part 1 is on my page if you want to follow along, if you already know what you’re doing and just want the recipe…. It’s below ⬇️ It’s August which means my sandwich bread recipe is back! This is a go to every week for us, we use it for sandwiches for toast and even just cut slices to eat bear because it’s so good. The free recipe is below however if you prefer a printable version, all of my recipes are available through a link in my bio for $1 a month. Ingredients • 500g bread flour • 150g active sourdough starter • 300g water • 25g maple syrup • 20g avocado oil • 10g salt Instructions 1️⃣ Mix the water and starter first. 2️⃣ Add the remaining ingredients and mix until fully combined. 3️⃣ Cover and rest for 30 minutes to an hour 4️⃣ Stretch & fold, then rest 30 minutes. 5️⃣ Another S & F rest 30 minutes. 6️⃣ Final S & F, leaving the dough seam-side down. 7️⃣ Let the dough bulk ferment until fully fermented. 8️⃣ Shape: • Gently stretch into a rectangle • Fold each side halfway toward the center • Roll up tightly, tuck the ends under • Place into a parchment-lined loaf pan 9️⃣ Cover and cold ferment overnight in the fridge. 🔟 Bake day: • Remove dough from fridge and allow it to do second rise. • Preheat oven to 425°F • Score 3 straight lines across the top • Lightly mist with water • Cover with a second loaf pan ➡️ Bake 30-35 minutes covered ➡️ Remove top pan, bake 5-10 minutes uncovered and toast another 5 minutes on the rake bare. Let rest 1 hour before slicing. Soft, fluffy, and slices like a dream 🤍
The_Sourdoughhoe335,800 просмотров • 3 месяцев назад
🥯 ORIGINAL PLAIN SOURDOUGH BAGELS INGREDIENTS: • 464g water • 332g active starter • 1,112g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt METHOD: 1️⃣ Mix water + starter, then add maple syrup, sugar, flour, and salt. Mix until shaggy. 2️⃣ Knead briefly, shape into a ball, cover, and rest 1 hour. 3️⃣ Knead again, reshape, return to bowl seam-side down, and bulk ferment until doubled (about 6–12 hours). 4️⃣ Let dough release naturally, divide into 12 pieces (~170g each), and shape into tight balls. 5️⃣ Cover and rest 20 minutes. 6️⃣ Poke a hole in each ball and gently stretch into bagels. 7️⃣ Final rise until soft and puffy (a few hours). 8️⃣ Preheat oven to 425°F. Boil water + add about 50g honey. Boil bagels 30 seconds per side. 9️⃣ Place on parchment-lined sheet and bake 15–18 minutes until golden and glossy. 🔟 Cool at least 1 hour before slicing (don’t be cutting early then calling them “gummy”).
The_Sourdoughhoe1,000,000 просмотров • 10 месяцев назад
Part 1 of our tallow series and we are RENDERING today! (I promise it gets easier after today) This is the foundation… the step you have to take no matter what you’re making…cooking tallow, whipped tallow, all of it starts here. Today we chopped… unless yours came chopped…wet rendered, and strained. tomorrow we dry render to remove all moisture and then next week we move into scents and different tallow products! part 2 drops tomorrow! Make sure you hit follow and save this video so you don’t miss it 🖤
The_Sourdoughhoe346,400 просмотров • 4 месяцев назад
🎃Cinnamon Sugar Pumpkin Spice Bagels🥯 I’m about to change your life…. If you thought the pumpkin spice bagels were good, just wait till you try these. If you need my pumpkin spice bagel recipe, it is right on my page. All you have to do for the cinnamon sugar mixture is mix: 200g white sugar 100g brown sugar 2tbsp cinnamon Drop your bagels in this mixture right after boiling. Make sure to coat everywhere and get in that hole, then bake for 15 to 18 minutes and let them rest on your baking sheet for a bit before moving them to your coolie rack. These are going to be messy, but they are worth every bite of mess 🤤
The_Sourdoughhoe33,200 просмотров • 15 дней назад
🎃 P U M P K I N S P I C E R E C I P E 🍁 200g water 125g active starter 10g salt 215g pumpkin pie filling 490g bread flour please bear with me. This is such a long video, but I wanted to give you guys a step-by-step tutorial so that you’re all able to make this loaf whether you’ve been making sourdough for years or your new to the game. I am two hours earlier they anticipated dropping this recipe, but I was so excited I couldn’t help it. I hope you enjoy and please let me know if you make this#CapCut #sourdoughbread #creatorsearchinsights #pumpkinseason #pumpkinbread #pumpkinsourdough #sourdough #sourdoughstarter #sourdoughtok #sourdoughrecipe
The_Sourdoughhoe975,400 просмотров • 2 лет назад
🎃 PUMPKIN SPICE ARTISAN LOAF 🎃 I have owed you guys this one for a while! Sorry it took so long, but I promise it’s worth the wait. 🫶🏻 This is one of my favorite fall loaves and definitely one you should add to your baking list! 🍞INGREDIENTS 200g water 215g pumpkin pie mix (homemade or store-bought) 100g active sourdough starter 490g flour 10g salt 🎃 HOMEMADE PUMPKIN SPICE MIX (OPTIONAL) 1 can (15 oz) pumpkin purée ¾ cup packed brown sugar (½ cup for less sweetness) 1½ tsp cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg 1 tsp vanilla extract METHOD 1. Make your pumpkin mix (optional): Combine all pumpkin spice mix ingredients until smooth. Measure out 215g for your loaf and refrigerate the remaining mix in an airtight container for 3–4 days. 2. Mix your dough: Combine water, pumpkin pie mix, and active starter. Add flour and salt, mixing until no dry spots remain. Cover and rest for 30 minutes. 3. Stretch & folds: Complete 3 rounds of stretch and folds, resting the dough for 30 minutes between each round. 4. Bulk fermentation: After your final fold, place the dough seam-side down in your bowl. Cover and allow it to ferment until you see bubbles forming on top and the dough is noticeably jiggly. If you’re using my float hack, wait until your dough ball floats to the top of the water before shaping. 5. Shape & cold proof: Shape your loaf and place it into a floured, lined banneton. Cover and refrigerate overnight. 6. Preheat: The next morning, preheat your oven to 450°F with your bread pan or Dutch oven inside. 7. Score: Remove your loaf from the fridge, transfer it to floured parchment paper, and score approximately 1 inch deep to allow for expansion. 8. Bake: Carefully transfer your loaf into your hot pan. If using an ice cube for steam, add one carefully before covering. Bake covered at 450°F for 35 minutes. 9. Finish baking: Remove the lid and bake uncovered for another 8–10 minutes, or until your crust reaches your preferred color. Check that the internal temperature is at least 210°F. 10. Cool: Transfer to a cooling rack and allow your loaf to cool for at least 1 hour before slicing. Share this recipe so someone else can add it to their fall baking list too! 🫶🏻
The_Sourdoughhoe37,700 просмотров • 27 дней назад
Whether you’re making these to sell at your farmers market, for your family at home, or for gifts for the holidays these are the best snickerdoodle cookies you will ever have and I’m so excited to share the recipe with you! ❤️ CHEWY SNICKERDOODLE SOURDOUGH COOKIES Ingredients Dry: • 345g flour • 6g baking soda • 4g salt • 4g cinnamon (1.5 tsp) • ¼ tsp cream of tartar (optional) Wet: • 226g softened unsalted butter • 180g turbinado sugar • 80g brown sugar • 1 egg • 120g active starter • 10g vanilla Coating: • 150g sugar + 6g cinnamon Method 1. Cream butter + turbinado + brown sugar. 2. Add egg, vanilla, and active starter. 3. Add dry ingredients and mix until thick (add 5–10g more flour if sticky). 4. Scoop into 75g pucks and flatten slightly. 5. Roll pucks in cinnamon sugar. 6. Freeze 30 minutes → move to fridge for 2 hours. 7. Bake at 350°F for 12–15 min until edges are set and centers look soft. 8. Cool 5 minutes on the tray, then move to a rack. (They finish setting as they cool!)
The_Sourdoughhoe103,400 просмотров • 11 месяцев назад
🥓 Smoked Gouda & Maple Bacon Focaccia Part 1 of 2 – The Base I don’t usually split my videos, but this one got long while editing. Today is the full sourdough focaccia base. Tomorrow (Part 2) I’ll show you exactly how I add the smoked gouda, onions, maple bacon, and finish it. Save this video — this is the base I’ll use for multiple focaccia inclusions next week and beyond. INGREDIENTS Dough (2 – 8.5” x 8.5” pans) • 625g flour • 500g water • 125g active sourdough starter • 15g salt • 33g olive oil Pan + Top Oil • 110g olive oil total (30g in the bottom of each pan + 25g over the top of each) Toppings (for Part 2) • 8 oz smoked gouda, shredded • 1 sweet onion, finely sliced • 6 slices thick-cut bacon • 2 tbsp maple syrup • ½ tsp cracked black pepper • Optional: drizzle of honey after baking METHOD 1. Mix water and starter. Add flour, salt, and olive oil. Mix until fully combined. 2. Cover and rest 30 minutes. 3. Fold dough into itself to build tension. Rest 30 minutes. Repeat once more. 4. Let bulk ferment until doubled in size. 5. Divide in half (about 635g each). 6. Add 30g olive oil to each pan. Place dough into pans, cover, and refrigerate overnight. 7. Next day, let dough come to room temp and fully fill the pans while covered. 8. Preheat oven to 450°F. 8. Preheat oven to 450°F. 9. Drizzle 25g olive oil over each loaf. 10. Evenly distribute smoked gouda and sliced onion over the top. 11. Dimple the dough deeply, pressing toppings slightly into the surface. 12. Bake 20 minutes. 13. Remove from oven, top with chopped maple bacon (see below), and bake 7–10 more minutes until golden and crisp. 14. Finish with a light drizzle of honey and cracked black pepper if desired. Toppings + final bake shown in Part 2 Maple Bacon Bake bacon at 375°F for 12–15 minutes. Brush with maple syrup and cracked pepper. Bake 8–12 minutes more until caramelized. Cool before chopping.
The_Sourdoughhoe71,700 просмотров • 8 месяцев назад
This focaccia may or may not have proofed about a day longer than intended… so instead of pretending that didn’t happen, I decided to lean into it and make a Hawaiian-style situation out of it. Ingredients: • 1 focaccia dough (slightly overproofed in this case 🫠) • 8 oz mozzarella, freshly shredded • Ham, chopped • Black olives • Red onion • Jalapeño pineapple • Bourbon peach BBQ sauce for after baking I also said “fricken” about 37 times in this video because apparently that was the word of the day. If you want the full step-by-step on how I make focaccia when I haven’t overproofed it, that tutorial is already on my page.
The_Sourdoughhoe38,900 просмотров • 8 месяцев назад
Smoked Gouda & Maple Bacon Focaccia Part 2 of 2 – Topping Technique & Finish Yesterday I taught you how to make your focaccia dough, today we finish it 🤌🏻 INGREDIENTS Dough (2 – 8.5” x 8.5” pans) • 625g flour • 500g water • 125g active sourdough starter • 15g salt • 33g olive oil Pan + Top Oil • 110g olive oil total (30g in each pan + 25g over each loaf) Toppings • 8 oz smoked gouda • 1 sweet onion • 6 slices thick-cut bacon • 2 tbsp maple syrup • ½ tsp cracked black pepper • Optional honey drizzle Maple Bacon: Bake bacon at 375°F for 12–15 minutes. Brush with maple syrup and cracked pepper. Bake 8–12 minutes more until caramelized. Cool before chopping. METHOD 1. Mix water, starter, flour, salt, and olive oil until combined. 2. Rest 30 minutes. 3. Fold twice, 30 minutes apart. 4. Bulk ferment until doubled. 5. Divide and place into oiled pans. Refrigerate overnight. 6. Bring to room temp and allow dough to fully relax and fill pans. 7. Preheat oven to 450°F. 8. Drizzle olive oil over the top. 9. Add shredded smoked gouda and sliced onion evenly. 10. Dimple deeply, pressing toppings slightly into the dough. 11. Bake 20 minutes. 12. Top with chopped maple bacon. 13. Bake 7–10 more minutes until deeply golden. 14. Finish with honey and cracked pepper if desired. Let cool slightly before slicing. Save this recipe and follow my page, all my recipes free, easy, and come with a step by step tutorial 💁🏼♀️
The_Sourdoughhoe37,300 просмотров • 8 месяцев назад
Last week I promised y’all focaccia… so naturally I’m making it a week late…. I’m sorry I’m like this 💀😂 But while I’m mixing my starter, let’s knock out some FAQ’s: 1. “Can I use your recipes for my micro bakery?” YES. Please do. That’s literally why I share them… I want to see other micro bakers WIN 2. “How do you make starter?” I have a full day-by-day starter series saved in my Instagram Highlights, and it’s also posted across my platforms, it’s just easier to find on Instagram 3. “Where do I find your recipes?” All my recipes are in the captions of my tutorial videos… want my bagel recipe? Just look for my bagel video, it’ll be in the caption 🤌🏻 4. “Do I have to subscribe?” Nope. Subscriptions are just a way to support my content. Patreon is for printable, ready-to-use versions of my recipes. 5. “Where are the tools I use?” They’re linked in my bio (Linktree)…my Amazon storefront has starting sourdough tools, bulk baking must-haves, and even my favorite random finds I’ve been asked about 💁🏼♀️ Follow for sourdough, easy recipes, and a little bit of normality back in your life
The_Sourdoughhoe26,800 просмотров • 9 месяцев назад
Hi friends! Im so excited to drop another recipe! I have been meaning to get to this one, but between dental surgery and hurricanes it was put on the back burner. But I am so excited to finally be putting together the video for my pumpkin spice bagels. These are seriously so amazing and I don’t even like pumpkin. We go through a batch which is 14 in about three days…. Get your starters ready and I’ll make sure to share this by tomorrow afternoon afternoon.. #pumpkinspice #pumpkinseason #pumpkinspicebagels #sourdoughbagels #sourdoughrecipe #bagelrecipe #homemadesourdough
The_Sourdoughhoe11,900 просмотров • 2 лет назад
Больше нет контента для загрузки