Sourdough

236 Pins
·
6d
Miranda | Bread & Happiness on Instagram: "You can do it, even when your kitchen is cold! 🥶 Let’s make some sourdough bread with 100% starter (ideal for cold kitchens) 300g flour 300g active starter (100% hydration) 150g water 10g salt 9am: mix together starter, flour and water until dough comes together. Cover and let it rest somewhere warm. 9:30am: add the salt and knead your dough well so it is evenly distributed. Cover and let it rest somewhere warm. 10:00am - 12:00pm: stretch & fold / knead your dough every 30 minutes to develop and strengthen the gluten. 12:00 - 3:00pm: Leave your dough to finish bulk fermentation. How long this takes will depend on the temperature of your dough. At 65F the bulk fermentation will take 6-8 hours. At 75F this may take as little as 4 hours. T
Jess | Our Log Homestead on Instagram: "Here’s my working mom sourdough routine! I bake 2 loaves of sourdough every other Saturday or Sunday. This lasts us 2 weeks! I store one loaf on the counter in a bread bag & the other in the freezer. When we’re ready to use it I pull it out, let it thaw on the counter for 6 hrs in the ziplock bag & it’s just as good as fresh! The night before (Friday night): I take my starter out of the fridge and feed it before bed. (I like to do high ratio feeds 1 part starter to 2-3 parts flour and water.) leave it on the counter, I like to set it on a towel. Recipe for 1 loaf: (I double this for 2 loaves) 100g bubbly active starter (1/2 cup) 350g water (1 1/2 cup) 500g flour (I like to mix half & half AP/bread flour) (4 cups) 11g salt (1/2 tbsp) Day of ba
Sourdough Naan Bread with Garlic and Cilantro, THM E
Sourdough Naan Bread with Garlic and Cilantro, THM E
Twogood Grass-fed Beef on Instagram: "I clipped this recipe back in 2015 in a newspaper from a blogger, Heavenly Homemaker. I just want to be clear I didn’t invent this recipe. I just ingest it. “Clipping” means I cut it out of a newspaper and put it in a recipe box. I know. I’m old school. 😉 HOMEMADE GRANOLA 4 cups organic oats: This is your foundation. 1/2 cup pecan pieces 1/2 cup raw sunflower seeds 1/2 cup coconut. You can use whatever 1/2 cups of nuts you’d like up to 2 cups. Sometimes I skip the coconut. Mix all dry ingredients together in a large mixing bowl. In a saucepan add: 1 cup coconut oil 1/2 to 3/4 honey (depending on your sweet tooth) Melt together take off of heat and add 1 TSP vanilla Pour over dry ingredients and stir. Place your granola on a large baki
Emily Christensen | sourdough made easy on Instagram: "It’s better than you can even imagine 😍 If you love sticky buns you have to try this ooey, gooey focaccia. It’s stuffed with cinnamon sugar and topped with a sticky maple pecan mixture making this irresistible. Comment recipe to get it or find it at https://countryroadssourdough.com/sticky-pecan-sourdough-focaccia/ #stickybuns #pecan #focaccia #sourdough"
The Village Bakehouse | Ali on Instagram: "Here it is—the only recipe you need for classic artisan sourdough! This recipe makes the process simpler but still gives you that perfect, chewy, and flavorful crumb every time. Recipe (for one loaf): • 500g bread flour • 350g water • 100g active starter • 10g salt Method: 1. Mix: Combine water, starter, and salt in a large bowl. Stir in bread flour until a rough dough forms. Cover and let rest for 30 minutes. 2. Stretch & Folds: Perform 4 sets of stretch-and-folds, 30 minutes apart. By the last set, your dough should feel smoother and more elastic. 3. Bulk Fermentation: Cover and let the dough ferment until puffy and bubbly. Timing for this depends on the temperature of your dough. Watch for signs of readiness! 4. Shape: Turn the dough
Hayley Lentino | Sourdough Tutorials on Instagram: "Learning how to read your sourdough dough. Bulk Fermentation times will be different for everyone depending on a lot of factors but mostly the tempurature of your dough. Thats why its so important to go off of how your dough looks vs. how long its been bulk fermenting! For reference, my house was about 73°F during this video.  Learning to read your dough is a full proof way to know if your dough is under proofed, over proofed, or just right. Understanding bulk fermentation! If you’re not already, make sure you’re following me @musclemommasourdough for all things sourdough! #overproofedsourdough #underproofedsourdough #bulkfermentation #sourdough #sourdoughtips #sourdoughtok #sourdoughbaker #sourdoughbakery #sourdoughtutorial #sou
Lauren Sephton | Bright Moment Co. on Instagram: "these Easy Sourdough English Muffins are chewy with light airy pockets, good for the gut, and layered with homemade maple-sage breakfast patties and chipotle-pumpkin aioli for a seasonal meal prep breakfast sandwich that is perfect for Fall!! 🕺🏻🍁 you can find the full recipes on my blog at abrightmoment.com, or comment “recipe” and i’d be happy to send you the direct link 💛 mixing bowls and pans are @crowcanyonhome and i finally have a discount code for yall!! use: BRIGHT15 🥰"
A y a l a F r i e d m a n on Instagram: "It gets a little tricky when it comes to knowing when your dough is ready for shaping. That’s why most people end up with over-proofed or under-proofed dough! You know how they say “temperature is everything” when it comes to sourdough? There’s a reason for that! Sourdough doesn’t rise like dough made with industrial yeast, so it’s easy to get confused. Here’s @the_sourdough_journey method: 1️⃣ Grab a clear container: After mixing all the ingredients, note the starting level of your dough. Mine was at 1300ml. 2️⃣ Take the dough’s temperature after finishing the folds: Based on that temperature, you’ll know what percentage the dough needs to rise (check the chart in the video to screenshot it or find it @the_sourdough_journey) 3️⃣ Do the math: