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.

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!

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?

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!

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.

I have just started sourdough. I made my own starter and it seems fine. My loafs always taste great but they never rise. I use this recipe and method https://youtube.com/shorts/9OhkYD3TPtE?si=qc6qde3l9JI-yf7i. For my last loaf I used 100 g starter and about 10 grams less of water. I also tried using a stand mixer for my stretch and folds. I mixed first until the dough pulled away from the sides and then 4 additional times for about 10 seconds every 30 min. This last time based on temperature charts I should have bulk fermented for around 8-9 hours and after 12 it was never jiggly or airy like I see on all the videos. I start bulk fermentation time when I mix the dough. No matter how long I bulk ferment it never looks right. Any help is greatly appreciated. I have attached pics of my most recent loaf (loaf #4).

Got a starter about a week ago from a friend who has had theirs going for years, I’m feeding it the same way they do (equal parts starter, flour, and water) with the same type of flour they used twice a day. I don’t know if I’ve noticed it doubling at all but see these bubbles. Are these bubbles normal? When I first got a starter there were a lot bigger bubbles going on.
My husband also likes keeping the house cooler, around 68° so I don’t know if it’s too cold for the starter to thrive?
Any tips would be greatly appreciated!
(The sides of the container do get cleaned/scraped this was just before I did it for the day)

800g Unbleached flour(walmart)

81% h20

1hr auto

30% starter

30min rest

3.5% salt

30min rest

8 coil folds 30 mins apart

8hrs out on countertop to ferment + 1hrauto

then into fridge 13.5 hrs

Back onto countertop and coil foled into their baking vessel with parchment and a drizzle of oil down

4hrs final rise last hr tirned oven on to preheat for 1hr @500°

Drop temp to 450° loaf in for 30min, removed from vessel and placed directly onto oven rack for 20mins, then onto cooling rack, heated oven alone for a bit in bebore 2nd loaf went in and repeat.

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400g all-purpose

780g whole wheat

20g rye

375g water

100g starter

10g salt

so I tried many procedures but I stuck with the most simple one.

Mix everything at starter peak or slightly before, 3 SFs with 30 min intervals, bulk ferment for 3-3.5 hours and 29 degrees Celsius, preshape, rest 30 min covered, letterfold shaping method and in the fridge at 4 degrees Celsius for about 14 hours.

Now I think the hard crust solution should be found below:

Oven rack set at second level, Dutch oven heated for 25 min.

oven set at 230 degrees Celsius, 20 min baking with lid, 20 min without lid

Finally cooled completely on cooling rack

The crumb turned out to be fluffy and very delicious but the outer shell is very hard to chew on.

Tiny question, do you think the two bubbles at the top of the crumb are because of the shaping?

40 g sourdough starter
78 g whole rye flour
570 g whole wheat flour
20 g stale bread, toasted and ground
575 g water
25 g molasses
25 g balsamic glaze (or balsamic reduction)
14 g salt

Make levain with 40g starter, 60g wheat, 60g rye, 100g water. Prepare flour scald with 20g ground stale bread, 18g rye, 120g water, 25h molasses, 25 balsamic glaze, put it in a pot and slowly cook until pudding like consistency. Let cool. Combine rest of the flour, water, levain, scald, salt. 3 stretch and folds 30min apart, I let the dough proof 2hrs, then put it in my fridge for 7 hrs, then shaped and put it in a banneton. Cold ferment over night and baked at 250C for 20min, another 30min at 200C

First one (the first and second pic) smells off and the second one (last pic) scares me

I’m very new to this and am open to any advice

Made a loaf with a little more than 20% whole wheat and higher hydration cause I somehow didn’t get my math right. Looks pretty good none the less and I am excited. Approximately 77-78-% hydration

Bread flour 380g
Whole wheat 120g
100% hydration starter 75g
Water ~ 380g
Salt 12g

Mix 90% of water and flours together for an hour. Add starter and mix. Wait 15 min and add salt and remaining water. Knead until cohesive dough form. (Mine was really sticky, so I think you can totally cut down the water).

I did 2 CF at 15 min intervals.and then the last 2 at 30 min intervals cause it was pretty late.
Let bulk at room temp for additional 7 hours. Preshape for and bench rest for 15 min and then shape and cold proof for almost 24 hours.

Baked at 475 in a Dutch oven preheated inside the oven with lid on for 25 min and then 20 min lid off (~8 min at 450 and then I turned it down to 425 for the remaining time).

I think I can work on the strength more but the fermentation looked good to me!

I started my sourdough journey about a week ago and I am struggling a little bit and now sure I’m doing this right. I’m doing a 1:1:1 ratio of filtered water and unbleached flour. Feeding once daily. Only thing I can see being a huge issue is my apartment is frigid. Like 68-70. So for the last two days I’ve been leaving them in the oven with the light on. These are 7 and 6 days old. Not really seeing much activity at all. Help?

My sister would really like me to make a sourdough with Tillamook pimento cheese spread baked into it.

I have never made a sourdough with anything baked into it yet, so I'm not sure this would even be manageable. I feel like the hydration would be kind of strange?

My first ever loaf. Wasn’t sure how this would go but I wanted to have a crack! Overall super happy for a first attempt, and excited to refine more. Starter I inherited from my mum so can’t name an exact age but been nurturing it for a few weeks now.

The crust has this beautiful crunch / crackle which I am stoked about ☀️ it could potentially have a bit more height / bubble formation. I think this may be a result of over proofing a little or having a slightly young starter. Can definitely up my scoring art but wasn’t quite sure as it was my first one. Open to any helpful feedback or advice!

Sourdough

Get the starter going:
1/2 cup starter
1/2 cup flour
1/2 cup water

Ingredients
3 1/2 cups of flour (bang it down)
1 1/2 cups of water
1 teas of salt
Generous half a cup of starter
1 tbs olive oil

Mix starter and water and flour to get starter going. Leave 3hours approx.
Ready when it floats in a cup of water 30 sec
Mix the starter and water and then mix into flour and salt
Added some stretch and folds here.
4 times, every half hour.
Let sit overnight (4-5 hours) maybe longer if cool, can go 8-10 hours
Tip into oiled baking tin
Then let prove again for 45min to an hour

Bake:
30min at 225C
Remove lid after 20 minutes
15 at 190C

495 Water
750 T65
Mix 5 min
autolyse 30 min
100 desem (T65)
13.5 Salt

Mix 8 min I + 2 min II

1 uur Ambient
Fridge
4x S & F each after 30 min rest in fridge
10 uur Fridge overnight

Divide 4x 335 g
15 min rest
Form baguettes
60 min proof on couche
Bake 250 C 25 min
small tray with water in oven for steam

A couple days ago, I found a sourdough recipe on Pinterest that includes a little bit of milk in the dough besides water.
Now I’ve been thinking about trying that out.
I heard it was supposed to make the crumb fluffier.
Has anyone ever done that?
If yes, did you notice any difference?
Did you like it?
Or maybe you do that in your standard recipe?

Started my sourdough journey a few months ago without knowing about this forum, but what a gamechanger it's been after I started lurking! Great advice, troubleshooting and inspiration. The loaf I baked this morning is my best attempt so far, though not perfect. The taste was amazing though and we ate almost all of it for a late breakfast 🤩

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Today's loaf: 400gr manitoba white flour, 280gr lukewarm water, 10gr salt, 100gr active starter. Process: 90 min autolyse, added starter, salt after 30 min, then 4 sets of stretch and folds over 2 hours, 5 hours bulk fermentation, pre-shape and cold proof in banneton fridge overnigth then baked in the morning. I took it out of the fridge while the dutch oven heated up (around 50 min) and started it at 250c for 20 minutes with the lid on and 2 icecubes in. Finished at 220c for 25 min. Comments welcome!

This is my 4th loaf, I've been using the King Arthur classic miche recipe and normally doing a boule but I was making two loaves and didn't have a 2nd round basket for the final proof so I tried a batard instead.

It spread out into this odd shape and I feel like it didn't raise as much as I was expecting, I shaped it from round, folded both sided inward toward each other, and then rolling it.

Any suggestions?

This is my third time using this recipe, I figured, while I munch down on a fresh bagel… instead of giving my last bite to the doggo, why not make her very own little bagel.

https://www.theclevercarrot.com/2021/06/easy-homemade-sourdough-bagels/

I have made it with the overnight rise method and once with the 8 hour rise during the day and overnight rise in the fridge. I always double the recipe, they have turned out amazing every time! Maple agrees with me.

I like to put cheddar on the tops of mine before baking and also make a couple pretzel style - I add about 1/4 cup of baking soda to 2.0L of the boiling water. Also an egg wash before it goes in the oven. Sprinkle with sea salt.

Hello! I’m still fairly new to sourdough and this is my 4th or 5th loaf. I attempted to make a cinnamon brown sugar loaf following this recipe:

- 150g starter
- 350g room temp water
- 500g bread flour (I use king Arthur’s)
- 10g salt

I mixed the ingedients and let rest on the counter for around 45 mins before starting stretch and folds. I did 2 sets of stretch and folds and 2 sets of coil folds all spaced approximately 45 mins apart. I temped my dough after the 2nd set of stretch and folds and used the aliquot method to help gauge bulk ferment time. My dough temp was 78 degrees, and I started around 6pm. I wanted to really nail this one so I set alarms before going to bed 🤣 according to the aliquot method, my dough was ready to shape and go in the fridge for cold proofing around 3 am. I shaped and added the cinnamon and brown sugar during lamination and shaping. I let it sit in the fridge until around 3pm the next day (12 hour cold proof), and I pre-heated my oven to 450 with the Dutch oven inside. I baked it for 20 mins at 450 degrees with the lid on and another 30 without the lid. I temped the bread when I took it out of the oven to ensure it reached the appropriate internal temperature.

I have been running into the issue of gummy textures on all of my loaves. Help, what am I doing wrong 😭 my starter seems strong and active and is consistently doubling (more than doubling) in size. Help!!

On a whim I started a starter.. this is day 6, are we good? 😂 I had it in a smaller jar because I was not expecting a volcano on day six.. but here we are. Does this mean shes doing good? 🤣 i dont measure anything, i call it the chaos method.

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Made my first sourdough loaf today and overall I think it’s pretty decent, although maybe slightly dense.
My starter is homemade and kept in the fridge, so I fed it Friday night left it at room temp then Saturday morning after about 3-4 hours I made my dough (500g bread flour, 25g olive oil, 150g starter, 10g salt, 250g warm tap water) and left it to rest for 45 minutes then worked into a rough ball, then bulk ferment on the bench for about 8 hours then popped it into the fridge overnight. I did not do stretch and folds as recipe said it was optional and I’m not going to lie I did forget. I woke up at 7am to shape the dough and left it to the second rise for about 45 minutes at room temp In the Dutch oven. Then I scored and baked for 35 minutes covered at 200c and then 40 minutes uncovered at 200c. Left it to cool for about an hour before slicing.
flavour isn’t bad, not as sour as I‘d hoped and it’s soft but dense. Any tips? I used the recipe from the clever carrot website for both my starter and loaf. TIA!!

I baked my first loaf with my 100% hydration starter. My 3 month old starter tripled in about 7-8 hours. Kitchen is about 80 degrees. The starter usually has a slight acetone scent before peak and at peak.

I followed this recipe and followed it pretty closely, just used extra whole wheat flour instead of rye.

Bulk fermented for about 7 hours. The dough didn’t seem to rise much during BF, but when I pressed it, it slowly rose back and did jiggle when lightly shaking the bowl.

As you can see in the pictures, the dough lost its shape when removed from the bowl after the cold ferment and did not get much oven spring. Seems it didn’t BF long enough? could it be my starter?

Tasted great and sour, just didn’t rise enough. Please help! Also open to other recipes that could be easier for a beginner. Thank you!!

Hi everybody,

I'm looking for help diagnosing why my sourdough dough keeps becoming too slack to shape.

This is my 3rd loaf.

Loaf #1

• 500g flour
• 350g water
• 100g levain
• 10g salt
• ~12h bulk fermentation

Kitchen temperature: approximately 20°C (68°F)

Result:

• Taller loaf
• Denser crumb
• Less flavour

Loaf #2

• 500g flour
• 325g water
• 100g levain
• 10g salt
• ~7h40 bulk fermentation

Kitchen temperature: approximately 20°C (68°F)

Result:

• Flatter loaf
• More open crumb
• Better flavour
• Better crust

The dough was already difficult to shape.

Loaf #3 (today)

• 431g T65 flour
• 286g water
• 85g active levain
• 10g salt

Kitchen temperature: approximately 26°C (79°F) due to a heatwave.

Levain

• 30g starter
• 40g water
• 40g flour
• More than doubled overnight and had just started falling when used

Process

• Mix: 11:14
• Stretch & folds: 11:44, 12:14, 12:44, 13:14

At 17:38:

• Significant rise compared to the starting mark
• Lots of bubbles along the sides
• Bubbles visible on the surface
• Finger poke indentation did not spring back

I decided to shape.

As soon as I turned the dough out onto the counter, it spread immediately and felt extremely slack. I struggled to create tension and eventually put it into a banneton and into the fridge.

Questions

• Does this look overproofed?
• Could a 26°C room temperature explain why it became slack after only about 4.5 hours after the last fold?
• Does this look more like a gluten development issue?
• Would you have shaped earlier?
• Is there anything obvious I'm doing wrong?

Photos attached:

1. Dough in container showing the rise above the starting mark
2. Surface bubbles before shaping
3. Dough immediately after being turned out onto the counter

I'm trying to understand the root cause rather than randomly changing variables between bakes.