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A fresh sourdough loaf ⭐️ 78% hydration

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mxriyum

319,722 subscribers

77,795 Aufrufe • vor 7 Monaten •via X (Twitter)

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since you all loved the last loaf, here’s a tomato pesto and basil one i made 🍃 (sourdough asmr)
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since you all loved the last loaf, here’s a tomato pesto and basil one i made 🍃 (sourdough asmr)

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This is the last of the sourdough loaf I was gifted. Housemates were happy to help me “get rid of it.” Might as well hook it up with a quality ribeye, right? 🤤
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Chicken biryani baked straight into a sourdough loaf with saffron, confit garlic, gochugaru butter all worked through, then layered with fried onion, mint, coriander, parboiled basmati rice and tender chicken that just melts apart. The sourdough's crust coated in white sesame and nigella seeds for that extra crunch. On the side was kachumba salad and seasoned yoghurt to keep things fresh. 🎥 genghiskhanh | IG
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I either filmed this now or never 😂 How to make a sourdough loaf! It is easier thank you think. I will be posting part two later. 100g active starter 350g water 450g AP flour 50g sprouted spelt flour 10g salt
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I have so much fun making sourdough I just decided I’m going to sell it at my local farmer’s market with my kids. I just bought two domains for it WaterSaltFlour . com SaltFlourWater .com Unit economics? I’m going to sell them in the standard bread size (loaf on the right in the 2nd pic) and pre sliced. I’m trying to compete with everyday sliced and bagged sandwich bread, not fancy $11 sourdough bread that you only buy occasionally and need a chainsaw to cut into. 3 ingredients. 0 microplastics. $4 per loaf. Salt, flour and water. Locally made sourdough from locally made sourdough starter. COGS is $.95 Labor is only about 20% if I paid someone $20/hour to make these. 30 loaves per hour. Overhead is negligible. Thanks to Texas cottage law I can legally make these at home. Yes I could charge more, but I don’t need to. I want people to buy 2-5 bags at a time, regularly. You can store in the freezer to keep fresh. Every bite tastes like sourdough straight from the oven. I can make 28 loaves in my home oven at a time. 4 rows of 7 across two ovens. I’ll of course document all this. This is even funnier than scaling a big business.
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I have so much fun making sourdough I just decided I’m going to sell it at my local farmer’s market with my kids. I just bought two domains for it WaterSaltFlour . com SaltFlourWater .com Unit economics? I’m going to sell them in the standard bread size (loaf on the right in the 2nd pic) and pre sliced. I’m trying to compete with everyday sliced and bagged sandwich bread, not fancy $11 sourdough bread that you only buy occasionally and need a chainsaw to cut into. 3 ingredients. 0 microplastics. $4 per loaf. Salt, flour and water. Locally made sourdough from locally made sourdough starter. COGS is $.95 Labor is only about 20% if I paid someone $20/hour to make these. 30 loaves per hour. Overhead is negligible. Thanks to Texas cottage law I can legally make these at home. Yes I could charge more, but I don’t need to. I want people to buy 2-5 bags at a time, regularly. You can store in the freezer to keep fresh. Every bite tastes like sourdough straight from the oven. I can make 28 loaves in my home oven at a time. 4 rows of 7 across two ovens. I’ll of course document all this. This is even funnier than scaling a big business.

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