#sourdoughforbeginners
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 carbs289,200 views • 22 hours ago
The easiest, NO FAIL way to make a sourdough starter from scratch! Use this method to get yours going, or if you can’t wait to start baking, you can bake with ours! She’s 119 years old (all sourdough starters are amazing, all ages🔥) and is incredibly reliable. Make sure you follow along for day 2 of this 7 day process to making great sourdough bread at home! Happy Baking!🍞❤️ #sourdough #sourdoughstarter #sourdoughforbeginners #sourdoughdiscard #sourdoughbaking
Little Ranch Family🍞4,900,000 views • 2 months ago
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 carbs650,100 views • 1 month ago
Beginner-Friendly Sourdough Bread Recipe * 320 g water * 125 g active sourdough starter * 525 g unbleached bread flour * 10 g salt Save this recipe, follow along, and don’t be afraid to ask questions. We’re learning sourdough together, one loaf at a time! #bread #sourdough #sourdoughbread #sourdoughforbeginners #baking
TAMARA - Sourdough Bread House125,200 views • 8 days ago
forcing my mom to try new sourdough recipes and starting with the easiest one - focaccia!! 🧄🌿🍞🤗 I love making this when I don’t want to wait 2 days for a normal loaf 😅😋 @Pyrex Dough Recipe: * 100 grams sourdough starter * 390 grams warm water * 15 grams olive oil * 500 grams unbleached bread flour * 10 grams salt Instructions: * Mix together starter, water, and olive oil * Mix in the flour and salt * Cover and let rest for 30 minutes * After the 30 minutes, do your stretch and folds every 30 minutes for a total of 3-4 sets of stretch and folds * Cover and let sit on the counter for a minimum of 12-15 hours (or until it looks very overproofed) * Follow the instructions in my video and then bake for 25-30 minutes at 425°! #sourdoughfocaccia #sourdoughforbeginners #sourdough101 #sourdoughrecipes #easysourdough
Sarah Holmes1,900,000 views • 4 months ago
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 carbs992,300 views • 2 months ago
My Sourdough Focaccia Recipe & Tutorial!🤭🍞🙌🏻 You guys have been so patient with me so here it finally is! I hope you love it as much as I do 🙂↕️👏🏻🤍 Dough Recipe: * 100 grams sourdough starter * 390 grams warm water * 15 grams olive oil * 500 grams unbleached bread flour * 10 grams salt Instructions: * Mix together starter, water, and olive oil * Mix in the flour and salt * Cover and let rest for 30 minutes * After the 30 minutes, do your stretch and folds every 30 minutes for a total of 3-4 sets of stretch and folds * Cover and let sit on the counter for a minimum of 12-15 hours (or until it looks very overproofed) * Follow the instructions in part 2 and then bake for 25-30 minutes at 425°! @King Arthur Baking #sourdoughfocaccia #sourdoughfocacciarecipe #sourdoughforbeginners #sourdoughtutorial #sourdoughrecipes
Sarah Holmes332,000 views • 3 months ago
Its just bread, dont let it intimidate you!🙌🏻recipe👇🏻 200g active starter 1060g King Arthurs unbleached bread flour 780g filtered water 20g salt (Makes 2 loaves) #sourdough #sourdoughbread #sourdoughrecipe #sourdoughstarter #sourdoughforbeginners #sourdoughbaking
Lauryn Chayce1,400,000 views • 1 year ago
I tested 3 different flour brands using the exact same sourdough recipe, same starter, same process, and same bake. Amazon brand vs Bob’s Red Mill vs King Arthur. Does the flour brand actually change the rise, texture, crust, and crumb? Let’s find out. Follow for beginner sourdough experiments so you know what actually matters before you waste flour. #Sourdough #SourdoughForBeginners #sourdoughexperiment #sourdoughbread
DearBestie | Sourdough & More331,700 views • 6 months ago