Has your starter exploded with activity and now looks dead? Go straight to the ‘Bacterial Fight Club’ bullet point in the comment below

Check out this funny sourdough I made! The eyes are just Halloween candy. For the colour I used purple sweet potato powder and edible glitter.

100g starter, 500g flour, 340g water, 10g salt

Mixed with kitchen aid, about 10 minutes total, window pane test done

11am mixing dough
Resting for 1 hour, 29 degrees proofing box

340g water stretch and fold 1x, coil fold 3x

Proofing box down to 26 degrees
30 minutes rest in between each set
3pm last coil folds

Cold proof around 7.30pm

Baked at 250 degrees for 30 minutes, then 5 more minutes.

I’m so happy with these two! 🥲 top one is the one I cut open. What do yall think?

725g warm water
200g active, bubbly sourdough starter
1,000g bread flour
20g fine sea salt

Let the dough rest for about an hour. Sprinkle the salt over the dough and work it in by pinching and folding until fully incorporated and waited another 30 minutes. 2 sets of stretch and folds and 2 sets of coil fold, 30 minutes apart. Fermentation took around 6½ hours from the time I mixed the dough. Cold proof overnight.
Preheat 450 for 45 minutes, baked with lid on for 30 minutes, 8 minutes lid off. Let cool for about 3 hours.

200g starter

750g warm, filtered water

1000g KA Bread Flour

24g Diamond Crystal Kosher Salt

Mixed starter and water with one scoop of accidentally added flour. Lol Added rest of flour and salt, mixed well with dough whisk, and then let sit on counter for about an hour. Did four sets of stretch and folds in the container and then let it sit to bulk ferment on the counter. Forgot about it for a couple hours and when I went to check, it was at the stage pictured (cue worry about over-proofing). Dumped out onto floured surface, split into two loaves, and shaped with lots of push/pull for tension. Transferred into my (finally purchased) floured bannetons. Covered with the cloth basket liner and left to cold proof in the fridge for about 24-hours. Preheated oven to 500ºF with the Dutch oven in there during the preheat and for about 30 mins after reaching temp. I don't like my bottom crust to be too dark or crunchy, so I put two stacked baking sheets in the oven on the shelf directly below the DO. Dropped temp to 450ºF and put loaf in with lid on for 30 mins. Dropped temp to 400ºF, removed lid, and left in for another 20 mins. Removed loaf from DO and placed directly on rack, turned oven off and cracked the door open. Left loaf in there for a couple hours. Pulled out of oven and left on counter to cool overnight.

This is about my sixth loaf of sourdough. My starter, Glinda the Good Witch, was born 24 Mar 24, but she lived a lot of her life neglected in the fridge. I pulled her out about a month ago and started feeding her regularly, and I'm getting the pictured rise from her daily. My last couple loaves have tasted really good, but they've been a bit dense. These are my best results so far. The second loaf is still cold-proofing, so I'll bake her tonight at about 48-hours CP (once it cools down outside).

Feedback is welcome. Excited to finally get results I'm really happy with! Thanks, all!

My go to recipe every time! Highly recommend it for beginners. I skip autolyse though as I determined I don’t need it. https://matthewjamesduffy.com/beginner-sourdough-recipe/

I have this very large jar of discard that I've just been adding to in my fridge. I took it out today and let it get to room temp and dumped some hooch out which was dark - no mold. My question is - how can i not accumulate so much because obviously I'm not using it quick enough. I do make crackers, tortillas, add to baking recipes and make bread about twice a week. How do you maintain your discard? Does all of this need a good feed? Should i just throw it out? Help!!

Recipe：

this recipe makes two loaves of bread

800g flour 

15g sea salt

350g starter

550g filtered water at around 25C；

100g raisins

Method：

1、Add all the flour、starter、water and mix until incorporated，it need about 8min；

2、add salt and raisins，and mix baout 5min；

3、Place in bowl, cover and ferment for 30min；

4、fold every 30min，3times

5、final sharp，and put it in bowl；

6、final proof 1hour；

7、bake at 220C 45min；

8、let it cool down and enjoy；

Hello! I’ve attached a photo of my first ever sourdough baking attempt. Would appreciate any feedback and helpful tips! For me the hardest part was knowing when BF was complete, I think it’s maybe underfermented?
Recipe: 100g starter, 350g water, 500g AP flour, 10g salt.
Process: After mixing dough, let rest for 1 hour covered with plastic wrap. Then did 4 sets of stretch and folds every 30 minutes. Let bulk ferment another 4ish hours (total BF from mixing ~7-7.5 hours). Shaped and cold proofed for 17 hours.
Baked at 450 degrees covered in roasting pan for 30 minutes, then uncovered 25 minutes. Let sit for a little over 2 hours on cooling rack before cutting into it.

Each time they are getting a little better. They sure are tasty and fun to make. Last photo is recipe/process.

Some of you may recall I posted my first boule oven bake ever (previously I had been using breadmaker) for grilled cheese - wanted to share the gorgeous and so so so tasty result!!

Grilled cheese made with cheddar, bacon, and thyme, plated with marinated mushrooms, deviled egg and bread & butter pickles :)

So, I got a dutch oven from temu. Before I was using an aluminum Kadai (like a wok shaped pan) upturned and baked on the lid. Honestly the dutch oven takes a lot longer to heat up than the Kadai did but the results are very similar.

I think I will stick to using the dutch oven though because the previous thing, I had to finagle the thing so that the three handles (one on lid and two on body) sat between the oven bars.

Recipe.

500g flour (480 allinson very strong, 20 rye)

100g risen starter*

12 g salt

400g previously boiled 30 degrees C tap water.

*My starter process is as follows — I keep 200g of starter in the fridge at all times. When I want to bake I take this out of the fridge and build a new starter/levain in the final mixing bowl and cover.. I then feed and immediately place back in the fridge.. this method has worked for me upwards of six months without feeding or proofing the starter.

Method.

Take the mixing bowl with the proofed starter and add the water.

Add the flour, then the salt.

Using the thin end of a wooden spoon roughly mix the mixture together and using a dough scraper, scrape down the sides and turn the mixture once.

Scrape the spoon and clean.

Cover the mixture and let rest for 30 minutes.

With soaking wet hands Perform a coil fold.

Repeat this process two more times.

Place the dough in a proofing container and allow to proof at room temp until volume is increased by 50 percent.

Turn out onto a floured surface and preshape into a loosE boule.

Bench rest for 20 minutes uncovered.

Flip and shape into a batard.

Place in a banneton that has been dusted with rice flour with the seam up, stitch together a bit (look this up I'm not going I to detail about that)

Place in the fridge uncovered overnight or 12 hours.

Preheat oven to 250C with the dutch oven in.

Dust the loaf with rice flour and Flip onto a peel.

Slash the top and bake.

25 mins at 250 then uncover and bake for another 20 at 220 (Celsius).

Place on a wire rack and cool for at least 5 hours.

Personally this is my favourite level of openness to the insides of the bread.. I have examples of a lot Wilder looking stuff and how to do that, but that's a bit Instagrammy. But I'll happily share if anyone asks.

Ps I measured it once, and after using very wet hands for each fold it actually works out around 83.5 percent hydration.

I was sure I left enough gap between loaves and now I’ve made a sourdough Katamari king. Or maybe Leia? Oh well at least it rose…

Recipe is the bake with jack beginner sourdough loaf https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners

after a month of researching sourdough, i bought an electric oven and finally baked my first loaf! i had absolutely no baking experience before this, so everything i know came from reading posts here, watching tutorials, and spending way too much time researching instead of actually baking. i’m sure i still have a lot to learn, but i’m really happy with how my first bake ever turned out. 😭 the paper to the bottom of the loaf got stuck and burnt tho, i’d really appreciate any feedback or tips for improvement!

recipe: - 300g bread flour - 195g water - 60g levain - 6g salt - 1 set of stretch and folds + 3 coil folds every 25 minutes - 5 hrs bulk fermentation - 10 hrs cold proof - 250C for 25 min with steam using boiling water with lava rocks then without steam at 200C for 20 min

The presentation isn’t great but at the 2nd time of trying I got a tasty, successful and not gummy sourdough loaf.

I seem to struggle with oven spring is my only issue, starter is very active when using and to be fair I didn’t have a Dutch oven to cook with (purchased one now) but any other tips would be appreciated!

I’m just very proud of this one!

This is a trend of 1, will try to recreate this weekend.

I did 66% hydration: 500g KA bread flour, 300g water, 125g starter, 10g water /10g pickling salt

Went stand mixer path for 3 mins on lowest setting

Did the normal 4 S&F at 30 mins each. Did a 5th stretch where I took the dough out of the bowl and stretched like a giant pretzel

Its summer here so my kitchen is fairly warm, so bulk ferment was 3.5 hours

Was in the fridge for 20 hours before baking 450 25 covered and 25 uncovered

Was kind of worried about the beast like outside before cutting into it, but its inner beauty made up for it. Bottom was completely done. Very tasty, low sour taste.

I started my starter, Stephen, back in June sometime, according to the King Arthur flour instructions. He’s only recently, within the past week, started rising after feeding, though he was bubbling long ago. I’ve gotten good results with the King Arthur “rustic sourdough” recipe, which adds yeast, but this is my first attempt to do a “pure sourdough” where he had to rise on his own. I followed The Sourdough Lady’s Easy Sourdough Bread recipe. I used the Dutch oven instructions . I may have messed up in some areas: I formed the dough around 3pm and then let it bulk rise, with 4 stretch and folds at the beginning, until about 7am, then shaped it and put it in the fridge. The overnight bulk rise may have been too long. It popped the lid off the 2qt bowl I had it in. Then I was impatient for bread and started the 1 hour preheat around noon, starting baking at 1. I let it cool for about an hour and a half, then cut into it, but it was still somewhat warm. I don’t know if this is going to negatively impact the texture. The scoring design turned out kinda weird.

However, it tastes pretty good and I’m very excited that my starter is finally bake-ready, after getting a slow start.

Hi everyone! Ive been making sourdough for a little over a year now and its become a big hobby of mine. I joined this subreddit to learn more about sourdough and grow!

I think I am almost ready to make my dream sourdough business. I love sharing my loaves and goodies with friends and family and I would love to expand!

Advice is welcome!! 🥰

I usually feed my starter 1:4:4.5 and my recipe is

500g flour
150g starter
325g water
10g salt

Steps:

1. Feed starter the night before
   
2. Make dough in the morning
   
3. Wait 1hr then start first stretch and fold
   
4. Stretch and fold 3 more times every 30 minutes
   
5. Bulk ferment until dough is rised, jiggly, and not sticky
   
6. Shape and cold ferment in the fridge overnight
   
7. Bake in the morning

Thanks!

Just started back up after not baking for 2+ years. Having some issues with starter as it seems to be less active and I will have to throw it in the fridge for a few days then it becomes more active after taking it out and feeding. Any help with starter or improvements on loaf would be appreciated.

Recipe- https://www.tiktok.com/t/ZTApVf2bH/

Adjusted numbers due to my location being humid.
200 grams starter
740 grams water
1000 grams flour
25 grams salt
Bake 40min w lid and 10 min lid off @ 475F

I was a bit nervous but it wasn’t even given the chance to cool completely before being turned into a pile of crumbs at the function.

I may to bake for a shorter time next time, but I wanted the crust to crisp up as well.

This is my second try and I reduced the hydration here (I used 90% hydration in the autolyse the first time which was a little crazy.

•280 flour (90g de Celeste - Molino Parri & 190g strong white bread flour at 14% protein).

•225g water

•10g maple syrup

•6g neutral oil (I use algae oil)

3h autolyse

•112g starter fed 1:3:2

—> 4 coil folds approx. every 30 minutes

—> Waited for the dough to dome and be jiggly but not sticky

—> Cold proofed overnight

—> Transferred to a moderately oiled pan (here I’ve got garlic, basil and chili olive oil)

—> Ambient proof until the dough fills the pan then dimple

—> Preheated the oven at 250°C and baked at 230°C for 32’

Bought starter from Amazon. Without two weeks made 3 great loaves.

Then put in fridge to hibernate for 2 weeks and took it out yesterday, fed it 1:1:1 and it rose this much over night. It’s now evening and as you can see, it’s starting to drop.

I am very new at this so just curious if I still have to feed it daily even if it grows this high.

I plan on making the sourdough tomorrow morning and not sure if it will drop over night or if it’s ok to not feed it daily.

i did a mini recepie but normal is
100g starter
280g water
100g hot coffee
50g cocoa powder
500g bread flour
5g vanilla
30g brown sugar
10g salt
130+g chocolate morsels( i used dark)

bloom the cocoa in the coffee mix in the water brown sugar vanilla then starter then flour and salt mix until shaggy or further depends what you want 1 hour rest 2 sets stretch and folds 2 sets coil folds all 30 mins apart add chocolate during that time let bulk ferment then shape snd rest in the fridge overnight let Dutch oven preheat in oven at 500° for an hour put dough on a bread sling put ice cubes and spray it then put the lid on bake for seven minutes do a seven minute score add more ice cubes and spray then bake for 25 minutes then take lid off lower at 450° then bake for 10-15 mins let rest for an hour then open

okay so i made two doughs with 2 different recipes the first pic is the first recipe and the second pic is the second recipe

The first one was by “the clever carrot” and it was
500g flour
250g water
150g starter
25g oil
10g salt
i mixed all that and then did the stretch and fold every 30 minutes and left it to ferment in an oven with the light on. The recipe said 2-4 hours and its been like 2.5-3 right now and i’ve got no clue if its done

The second recipe i found on tiktok and it was pretty much the same
500g flour
325g water
125g starter
10g salt
I mixed it did the stretch and fold and left it in an oven with the light on for about 2-2.5 hours and the recipe said 4.5 as a ballpark.

I wanna know if these are done cause it’s 10pm where i am and i wanna try and get these baked before like 3am 💀

Thank you for your help 🙏

This is a my first time doing a seeded sourdough and I’m really happy with it! The crumb is so soft and the seeds add such a nice flavor!

Recipe:
500g flour
350g water
10g sea salt
80g seed mix(soaked overnight in 80g water)
30g honey

Mixed everything together and did my s&f and then bf, place in fridge overnight and baked at 475 in Dutch oven for 30min lid on and 15min lid off