Sourdough guide from start to finish🤗🥖 recipe for two loaves 👇 -200 g starter -700 g water -1,000 g flour -20 g salt Order of steps 1. mix dough 2. Stretch and folds (wet your hands!) 3. Finish bulk fermentation 4. Pre shape 5. Final shape 6. Stitch dough 7. In the fridge to cold proof 8. score 9. Bake 10. Cool 11. ENJOY😛 #sourdoughjourney #sourdoughbread #sourdoughtutorial #howtomakesourdough #breadmaking #homemaker #learnfromme #creatorsearchinsights

Calling all beginner sourdough bakers! This is my easy, step by step, not super intimidating or intense, same day baking giude for sourdough bread! I have been loving the sourdough journey and have given so many people my starter to start baking i figured i should just make a video to explain the process! #sourdough #easysourdoughbread #samedaysourdough #sourdoughbread

Didn‘t expect it to rise like that!! Usually i struggle with high-hydration sourdough but today the loaf turned out amazing 😍 although i’m not sure if the cut was too deep #sourdough #loaf #baking #success #fy #CapCut

Fed up of uneven bread slices, the bread bow is your answer! #breadbow#sourdough

To be fair, Lou was pretty busy with the other tasks 🍞 #gamechanger #dropout #louwilson #jacobwysocki #samreich #sourdoughstarter

Homemade Sourdough Bread Recipe and Instructions. #sourdough #sourdoughbread #sourdoughrecipe #baking Ingredients: *80g sourdough starter 250g purified water 350g bread flour 10g salt Equipment needed: Digital scale Dutch oven pot - 6 quart 11 inch oval bread banneton proofing basket with liner Danish whisk Blades for scoring *sourdough started is fermented flour and water. Its a living entity and needs regular feeding. It’s a leavening agent that uses naturally occurring yeasts and bacteria to make baked goods rise (replacing yeast). I strongly recommended purchasing one. I recommend asking to get some starter from someone you know who already makes sourdough or you can purchase some fresh sourdough starter online through King Arthur Baking (around $9) or from a local sourdough bread company. Directions: After feeding your starter (40g starter + 40g purified water + 40g flour) and it has doubled in size, pour 80g into a bowl. Add 250g of purified water, and mix together. Next, add 350g of bread flour. Mix together, making sure all the flower is incorporated. It’s going to look shaggy at first but don’t worry, the dough has to go through an autolyze process which jumpstarts the gluten development. Cover the dough and measure out 10g of salt. *** side note (At this point, re-feed you starter, with the 40g left over in your jar, add another 40g water and 40g flour, mix well and cover for you next batch. You have to feed your starter once a day to keep it alive. (Discard all but 40g then add 40g water + 40g flour everyday) If you’re not planning on making bread throughout the week, keep it in the fridge sealed tightly up to one week) After 30 minutes have passed add your salt and begin shaping into a ball. This process should take less than 1 minute. Cover. This is optional but I like to do a few techniques to help to strengthen the dough. 1.Stretch and fold: 45 minutes after your shaping, with damp hands, pull the dough up from the side and fold over. Rotate the bowl and repeat 2 more times. Cover. After another 45 minutes, I like to do coil folds. 2.Coil folds: With damp hands, pull the dough up from the center and allow the bottom to fold under itself.. rotate the bowl and repeat this two more times. After 45 minutes perform coil folds one more time. Cover for the bulk rise (about 4 hours or until dough has doubled in size) Once your dough has doubled in size, lightly flour your surface area and flip your bowl over releasing the dough. Next, I’m folding the right and left side in, then the top and bottom in, then roll tightly up into a burrito shape (this method is best if using an oval basket) If using a round basket, a push and pull method to shape your dough is preferred. Add some flour to a lined banneton basket then add your dough seem side up. Cover and refrigerate for 12 hours. After twelve hours (the cold ferment) preheat your Dutch oven pot in a 450°F oven. Pull out a sheet of parchment paper and crumble it together, lay it out flat then flip your banneton over on the parchment paper. Brush any remaining flower evenly then makes your scores. I like to make one long score across the side and then some decorative scores on the top. To your preheated Dutch oven pot, carefully add your dough with parchment paper, cover with the lid and place in the oven on the middle rack. Turn the heat down to 400° and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20 minutes. Remove the bread with the parchment paper from the Dutch oven pot and allow to rest at room temperature for one hour before slicing. Best kept at room temperature in a paper bag. Best enjoyed slightly toasted. Enjoy!

🐰 this viral bunny-shaped sourdough is so adorable and easier to create than you may think! 🥖 Save this post to try it yourself (or send to your sourdough-obsessed friend) and follow for more! ☀️🍞 #springrecipes #easter #sourdough #sourdoughbread #springtime #sourdoughtok

The ultimate sourdough guide, if i say so myself ✨🍞 Recipe: 370g water 100g active starter 10g salt 500g flour Feed starter the night before! (1:2:2) -mix 350g water, starter & flour / rest 30min -add 20g water +salt / rest 1hr -first stretch & folds / rest 1-1,5hrs / repeat 4-5 times, last stretch & fold st least 1hr before shaping (total time 6-9 hrs depending on kitchen temp, check fed starter for reference) -shape -put in proofing basket & stitch up & cover -proof 1-2 hrs on counter or overnight in fridge -preheat oven + dutch oven 45min - 1hr before baking to 245 C / 473 F -score bread -bake with lid on 25min -take lid off, turn temp down to 225 C / 437 F, bake 10-20 min until desired crust forms -take out & LET COOL (oterwise you will destroy the crumb) -enjoy ✨ I am fully aware this is a labor of love and requires some trial and error! Hope this helps and if you have questions, pls let me know 🫶🏼 Happy baking!!🍞 #sourdoughbread #sourdough #sourdoughstarter #bread #breadbaking #sourdoughrecipe #baking #sourdoughtok

Loving my life by the stretch and fold clock. Does anyone else do this? #stretchandfolds#sourdough

Let me know if you try it! 💌 #healthy #yp #TradWife #sourdoughbread #Baking #HealthyLiving #Sourdough #guthealth #easyrecipe #recipes #HomemadeBread #Naturallngredients #RealFood #CleanEating #NoPreservatives #TraditionalBaking #HealthyChoices #WellnessJourney #ArtisanBread #NourishYourBody #BreadBaking #MomLife #HealthyFamily #AdditiveFree #PreservativeFree #NaturalCooking #HomemadeMeals #FromScratch #SourdoughDiscard #GutHealing #EasyDinners #CleanRecipes #WholesomeEating #HealthyRecipes #FamilyMeals #Reallngredients #OrganicCooking #Cooking Tips #HealthyMom #NutritiousMeals #BackToBasics #TraditionalRecipes #SimpleMeals #sourdoughlove

THE BEST same day sourdough bread recipe!!🤩🌾 comment below if you’re gonna try it!!🫶🏼 #sourdoughbread #sourdoughrecipe #sourdough #sourdoughtok #sourdoughstarter

Easter Bank holiday Starter offer 25% off!!! #sourdoughstarter

Replying to @Anghelic..Chef this rainbow swirl sourdough bread was fun to do! For everyone asking-I just used regular food coloring #sourdough #sourdoughstarter #sourdoughtiktok #sourdoughtok #sourdoughasmr #sourdoughcrunch #sourdoughclub #sourdoughbread #rainbowbread

easy sourdough recipe for beginners 🥖👩‍🍳 these steps have consistently worked for me throughout my sourdough journey! sourdough is not as scary as i thought before i started! I also still have a lot to learn, not there yet!! #sourdough #sourdoughrecipe #sourdoughforbeginners #makesourdough #easysourdough #creatorsearchinsights #easysourdoughforbeginners

lower hydration is so easy to work with wow #sourdough #sourdoughtok #sourdoughpizza #homemadepizza

A single sourdough loaf, this felt weird considering im usually making 6-10 at a time lol #sourdough #series #how #kitchen #microbakery #bakery #easy #easyrecipe #smallbusiness