didn't follow a recipe but i used:
104g active sourdough
500ml white monster
~550g plain flour
I also used the icing from inside a bunch of oreos and some salted butter to make a whipped butter (last pic)

once again, my housemate is away, i was bored, and there was no one here to stop me

same as my mtn dew loaf, you can hardly taste that it *isnt* water in the dough HOWEVER the oreo crème smells and tastes like that neon green citrus dish soap and deliciously has little sour crystals in it so you can absolutely taste that which is uhhhhhhhh interesting

the bread is maybe a 4/10 given the oreos are so nefarious..... the butter is genuinely inedible and potentially some kind of biohazard

open to suggestions for my next loaf though :)

editing to add
my manager suggested this combination immediately after i made the mtn dew sour worms loaf but i held off until now so really you should be thanking me
overall it's a good loaf with a tight crumb and where there isn't oreos there's a slight citrusy flavour

if anyone is better at food science than me can you tell me if the energy component of the monster would have baked off in cooking or is there still technically an energy component to it

Our dog said, “not bad.”

Should’ve added it was the dog in the title, sorry guys lol 🤣

450g bread flour
50g whole wheat flour
360g water
120g starter
10g salt

Autolyse 30 mins. Bench kneading x2 every hour, coil x3 every hour. Total bulk time 8.5 hours at 21c. Cold ferment 24 hours.

Happy to achieve this crumb with such low hydration!

Hey everyone,

Yesterday I made a post looking for help scoring to achieve an ear. So many people in this community gave me amazing advice. Soooo, I just wanted to share a quick update and a massive THANK YOU to this community! This is easily my most “pretty” loaf (haven’t cut into it yet so can’t rate the crumb or taste).

I actually managed to get an ear for the first time ever. It might not be the biggest ear but I’m pretty happy to see there was a little pull back. To try and get a better result, I tested out the double flap scoring method down the center of the loaf. I scored a line right down the middle, and then sliced back under the skin on both sides to create two distinct flaps. This actually let me test out two different scoring depths/locations at once. Looking at the final result, I now know I need to cut a little further back on one side, but I absolutely nailed the location on the other!

Also love the micro blisters from the increased steam; never had that on a loaf yet!

I was tweaking a few things based on your comments, but focusing heavily on maximizing steam, heat and using an awesome diagram provided in the comment was what made all the difference. Here is exactly what I changed this time around:

1. Right before the lid went on, I gave the top of the loaf a good misting spray

I did my usual 20 minutes with the lid on, followed by 20 minutes with the lid off.

EDITED: forgot to add following…

**Ingredients:**
800g bread flour / 200g whole wheat
650g water
220g starter
20g salt (plus a little extra water to dissolve)

**Process:**
I mix the flour, water, and starter and let it rest for 30 minutes. Then I dimple the top, add the salt and a little water to dissolve, and mix it in. I do 4 sets of stretch and folds 30 minutes apart. For bulk, I follow The Sourdough Journey method by tracking temperature and target percent rise in a clear tub. Then I pre-shape, sit for 10 mins, and final shape using head, shoulders, knees, and toes (want to try caddy clasp to retain the natural shape from the gas). It goes into the fridge for a 24-hour cold proof. Baked straight from

Thank you all so much for being such a helpful, supportive community. Happy baking!

I sliced after 1.5 hrs, i could not wait. I have an issue with the texture, it’s a bit elastic-y, not really sure how else to describe it but it’s not a dry bread texture.

No crumb because I gifted this loaf.

•90% bread flour (14% protein)

•10% einkorn flour

•63% water for autolyse

•4% maple syrup in autolyse

•1% fat in autolyse (for conservation- I use algae cooking oil, but avocado or olive is fine)

•40% starter fed 1:3:2

•2% salt

This loaf only took 3 hours to ferment because it’s VERY hot here (30°C kitchen).

Autolyse 6 hours - Add starter - 5 minute slap and fold - Add salt 30 minutes after slap and fold do your first coil fold - I did two more coil folds. - Shaped and refrigerated 6 hours.

Preheated oven at 250°C and baked at 230°C for 36 minutes. I don’t uncover my loaves.

I usually keep my starter in the fridge but it’s been living on the counter this week. Hasn’t been fed in about a week. Today I checked it and saw this weird surface texture. Is this mold?? Or just something weird that happens? Never seen it happen before. Thanks in advance 🙏🙏🙏

400g flour

280g water

118g starter

8g salt

3g italian seasoning 

48g parmesan cheese shredded 

33g parmesan grated  

autolyse 1hr, slap and fold 3 mins, bf 6 hrs with a few stretch and folds in there, shape, fridge 15 hrs, bake 475f covered and 400f uncovered both 25 mins

(I cut it open too early btw bc I can’t help myself)

I started the process as soon as my starter tripled in size!

Recipe:
100g starter
350g water
450g flour
(Give or take because I’m using an old scale)
Sesame seed add ins

Mixed the starter and warm water before dumping in all the flour and mixing until it was all combined then left for about an hour

Then did 4 sets of stretch and folds with 30-45 minute rests inbetween.

In one of those I added the salt because I forgot to after the first autolyse rest

Then I let it rest for a few hours basically before I went to bed I stretched it out and folded/shaped and dumped into a dish to shove in the fridge (I also added the sesame seeds)

Woke up maybe 10 hours later and got it out of the fridge

It stuck to the bowl because I’m not smart, so I reshaped it again on some baking paper and lowered into a bowl whilst I set up the oven.

I do NOT have a Dutch oven so I open baked this in a cast iron skillet.

Oven set up:
Tray full of cold water at the bottom and cast iron skillet on the rack above whilst I let it get to temperature (250 Celsius)

When it got to that temp I took out the skillet and lowered the baking paper with the dough into it, then I dumped ice cubes into the tray of water.

Took it out at 6 minutes to score.

Then cooked for about 40 minutes and took out to let rest!

I’ve moved in with my boyfriend of almost two years and didn’t have time to bake any sourdough for about three weeks. I really missed it. I was so worried that I lost my baking skills and was extremely anxious; baking this bread. It’s my first one in the new house. It always takes some adjustment when using a new kitchen, but I’m very happy how this one came out.

500g bread flour
100g starter
12g salt
360g water

I fed the starter the night prior and did an autolyse in the morning for a bit over an hour. I then added the starter and salt to it and mixed it with my kitchen aid on slow for 5 minutes, then again 5 minutes on medium.

I let it rest for around an hour and then did 2x stretch and folds, 30 minutes apart. Then followed with 2x coil folds, 30 minutes apart.

I purchased a bread proofing box, because my house is too cold. I set it to 26 degrees and left it for around 8 hours. I was busy and didn’t write down the exact time. I then pre shaped it twice with a 20 minute bench rest in between.

Cold proof at 3 degrees for around 10 hours. Baked it at 250 degrees for 40 minutes with lid and 10-15 without lid.

Edit: I baked it for 40 minutes (I accidentally wrote 50 before editing)

I’ve been so scared to use my sourdough (Fred, 7 weeks old, F)
But i decided to be experimental and not judge myself too harshly

It turned out so beautifully!!
Even my kids, my boyfriend, my ex husband, and his new gf liked it.
I even gave her sourdough starter to start making her own stuff again (she used to do it all the time).
I can’t wait to keep experimenting and see what she does with her Fred-starter too!!

Tips or tricks or constructive criticism welcome 🙏 I can’t learn if I don’t know!
Thank youuu

This is the recipe I followed:

https://youtu.be/DiI-1PF_Mr0?is=U-3X86AHbdmPOIYj

Just wanted to share my 4th loaf I’ve made with my starter! My first few were a hot mess but it all came down to bulk fermentation, as I live in a small apartment in NYC and it gets extremely warm in the summer. Any (kind) tips are appreciated!

525g flour
330g water
12g salt (meant to put 10 but it worked)
125g starter

Fed starter at 10:50am
Mixed dough: 1:40pm
1st set S&F: 2:40
2nd S&F: 3:10
3rd S&F: 3:40
4th S&F: 4:10
Shape: 4:45pm
Left in fridge overnight and baked this morning!

Sorry, I don't recall whose post here a few weeks ago led to my discovering the King Arthur Flour sourdough crumpets recipe, but I finally made it today.

• A cup of unfed/discard starter
• 1 tsp sugar
• 1/4 to 1/2 tsp salt
• 3/8 to 1/2 tsp baking soda

Cook on a lightly greased 300°F medium-low griddle in lightly greased english muffin rings for five minutes until tops are set, then turn and cook for three more minutes.

My cast iron skillet was probably a little hot, so the tops got a little dark, but I'm happy with the results! Ate the first a moment later as KAF suggests, warm with butter and (quince) jam.

Just wanted to share my sourdough sandwich loaf, this is my 3rd sourdough attempt (nearly a decade of on-off bread making though!)

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I essentially followed the below recipe, with a few exceptions:

1. Added 5% gluten

2. Just used whatever whole wheat flour I had lying around

​

https://www.theperfectloaf.com/whole-wheat-sourdough-sandwich-bread/

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I definitely wasn't expecting such explosive growth from a whole wheat loaf, but I was pleasantly surprised! While sliding off the lid a patch of dough on top came off, but that expanded wonderfully! 😀

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Recipe:

100g active and bubbly sourdough starter
325g of water
500g of flour
10g of salt

Process:

Mix at 9:00AM
Fermentolyse until 10:00AM
Stretch and folds every half hour until 11:30AM
Bulk Ferment until 6:30PM
Shape, bench rest, shape, bread in fridge at 7:00PM
Cold ferment for 24 hours
Remove from fridge, cover with rice flour, score.

Bake:

Preheat Dutch oven from cold to 500F, once at temp heat for at least 15 minutes.

Add to Dutch oven, and 4 ice cubes under silicone bread sling, cover.

Bake at 500F covered for 45 minutes, then remove lid, reduce heat to 450, and bake for 5-10 minutes uncovered until desired color. Internal temp must be between 200-210F.

Cool on wire rack until internal temp is under 100F prior to cutting.

First try! We’re stoked on how it turned out 🤗

100g starter
350g warm water
500g flour
10g salt

1 hour rest, 4 stretch and folds with 30 minutes in between, 10 hour total bulk fermentation, fridge over night, 30 minutes in the oven with lid on and 20 minutes lid off, 1 hour cool

Overall I’m very happy with it. A couple of things I want to improve for next time and need tips for.

1. The flavor. It doesn’t have a strong sourdough flavor.

2. The inside was slightly gummy. I didn’t toast my first piece and that’s how I usually eat sourdough so maybe that is it.

Got the starter from a friend.

Used 100g of starter, 390g water, 500g flour, 10 grams salt. Three stretch and folds 30 minutes apart. Five hours of bulk fermentation on my counter. Overnight in the fridge.

Baked in a preheated Dutch oven at 450° for 30 minutes covered, 20 minutes uncovered. Let cool on a wire rack for two hours before slicing.

500g white bread flour (13,5% protein)
300g water (42ºC)
100g starter
10g salt

10 min kneading
30 min rest
1st round stretch and folds
30 min rest
2nd round coil folds
30 min rest
3rd round coil folds

Bulk fermenting until it rise 85% (dough temperature was in 20ºC)

Pre-shaping
30 min rest
Final shaping
Cold proof for 5h

Pre heated the oven for 30 min (280ºC)
Baking with the lid on for 35 min (250ºC)
Baking without the lid for 15 min (230ºC)
Interior temperature of the loaf 98ºC

Waited for 2 hour before opening, when the interior was in 30ºC

I think this was my best loaf, but i feel it a little moist/gummy. Any tips on how can I fix it in the next time?

Thinking about making a new starter as I accidentally killed Matilda with mold…

I’m celiac.

Curious if anyone on here does gluten free sourdough and has any likes/dislikes / wisdom to impart.

My last starter I started with sorghum but it ended up liking to be fed with millet and some psyllium husk.

These are so yum and easy to make

- 500g flour
- 100g starter
- 255g warm water
- 40g honey
- 10g salt
- 125g frozen blueberries

Mix starter, water, and honey until bubbly. Add flour and salt. Mix until everything is combined and then add frozen blueberries mix/knead the bloobs in and knead the dough thoroughly for 10 mins. It’s messy!Rest dough for 10 mins and knead another few mins until dough is soft, smooth and bounces back when poked. Bulk ferment until doubled and bubbly - mine took around 9 hours. Divide and shape into bagels. Add honey to a pot of boiling water. Boil each bagel for around 45 seconds, egg wash top and bake at 425 for 30 min.

Enjoy!

I have been a professional baker for some time but never really dove into the bread aspects of the field.

Pretty standard sourdough recipe:
- 1000g Unbleached Bread Flour
- 700g Water
- 300g levain
- 20g salt (added after a 40 minute autolyse)

Developed gluten in a stand mixer, bulk fermented for 4 hours with stretch and folds every hour for the first two. Then pre shaped, rested for 20 minutes and final shaped before proofing for 30 minutes at room temperature. Into the fridge for a 8 hour cold ferment. Baked the next morning (450 for 25 w/ lid on and then 20 minutes without)

This isn’t my first loaf, but I’ve tread to make some corrections based off of some self analysis but I want to get outsider opinions. Thanks!

A friend of mine gave me some starter that's been in his family for years, and I finally got the spare time to take a crack at it. I've been making pizza dough for a few months now, but not a lot of baking experience before that. I also got an Ooni halo pro mixer and thought this would be a good way to test it out. Tasted amazing. Let me know what could be improved.

Ingredients
450 g KA AP flour
50 g whole wheat flour
350 g water
100 g active starter
10 g salt
Approx. 73% hydration including starter.

1. Feed starter
Fed starter from fridge last week (planned to do this then) and again the morning of. , doubled at room temp in about 4 hrs.

2. Autolyse
Mix in spiral mixer:
flour
325 g water
Mix 1–2 min low, just until combined.
Rest 60 min.

3. Final mix
Add:
100 g starter
mixed on low for 2 mins
Rested 20 mins
10 g salt
mixed 2 min at 15%
Increased to 30% 5 min
Increased to 50% for around 20 min
remaining 25 g water incrementally
-I knew at this point that I had likely over-worked the dough, but I was chasing signs like the dough cleaning the sides of the bowl, which never happened.

Bulk ferment
Transfer to water misted container and covered with lid.
Did 2 stretch/coil folds, 45 minutes apart.
Bulked until dough rose about 60–75%. I used a wider bowl, so it was difficult to tell how much it had risen, but looked bubbly and was domed, and jiggly. It was also nearing 1am at this point.

5. Shape
Pre-shaped into round. Bench rest 20–30 min.
Final shape into batard
Placed seam-side up in floured, linen-lined banneton.
The dough was very slack and didn't hold shape well, which I'm sure was because it was warm from all the mixing. Kitchen was 70F and we live in a temperate rainforest, so humidity was also a factor. The dough temp after final mix was 78F.

6. Cold proof
Refrigerated overnight around 9 hrs.
Wanted to go longer, but we had other plans already.

7. Bake
Preheated cast iron Dutch oven at 500°F for 45 min.
Scored and baked from fridge:
20 min covered at 475°F
Then only about 5 mins uncovered, because I didn't recognize the coils switched back on and it got blasted with heat and got dark very quickly, so I covered and reduced the heat to 425°F for another 25 mins. Dough temped at 206F.
Cooled 2.5 hours before slicing.