Bread

11K views · 176 reactions | This is what got me started selling sourdough! It was my first menu item and they’re basically my holy grail of my recipe book! Y’all enjoy and let me... | By The venturing homestead | Facebook

160K views · 1.7K reactions | 𝕋ℍ𝔼 𝔼𝔸𝕊𝕀𝔼𝕊𝕋 𝕊𝕆𝕌ℝ𝔻𝕆𝕌𝔾ℍ 𝕊𝕋𝔸ℝ𝕋𝔼ℝ ℝ𝔼ℂ𝕀ℙ𝔼 𝔼𝕍𝔼ℝ ♡ 💫 sᴛᴀʀᴛᴇʀ ᴊᴀʀ ᴋɪᴛ ғʀᴏᴍ @knead_ace ᴇxᴄʟᴜsɪᴠᴇ ᴅɪsᴄᴏᴜɴᴛ ʟɪɴᴋ ᴏɴ ᴍʏ ʙɪᴏ! Things you need : A clean jar Water Flour Tablespoon Optional but recommended : A spatula An elastic band 🅜🅔🅣🅗🅞🅓 ✅ Day 1-3 (1X Daily) Add 1 tbsp water + 1 tbsp flour ✅ Day 4 onwards (2X Daily) Add 1 tbsp water + 1 tbsp flour And that’s it, no more confusion about how much to discard! It took 8 days for the starter to double at an average proofing temperature of 25C PS: Its best to store your starter in a warm place (25-28C) to encourage fermentation. . . . . . . #Sourdough #homebaking #homemadebread #bread #bake #artisanbread #explorepage #recipes #homecooking #fyp #satisfyingmentation #asmr #satisfying #levain #foryoupage #lievitomadrekesourd #shebakesourdough #masamadre #sourdoughstarter #LearnOnTikTok | Havens Sourdough

10K views · 50 reactions | ❄️👩‍🍳🤗 #breadart #holidaybaking #baker #microbakery #sourdoughbaking #baking #breadshaping | Bread and Butter Baking

Almost 80K views on TikTok! Step-by-step Beginners guide to sourdough with no special tools! At first, I debated posting this because the loaf came out... | By Muscle Momma Sourdough | Facebook

133K views · 369 reactions | The temperature of your sourdough dough is crucial because it directly affects the fermentation process, which determines the flavor, texture, and rise of your bread. Here’s why! Fermentation Rate: Sourdough is a living culture of wild yeast and lactic acid bacteria. These microorganisms thrive best within a specific temperature range, typically 75–82°F (24–28°C). If the dough is too cold, fermentation slows down, leading to underproofed dough. If it’s too warm, fermentation speeds up, risking overproofing and a sour, dense loaf. Flavor Development: Temperature influences the balance between yeast and bacteria activity. Warmer temperatures (above 82°F/28°C) encourage bacteria, which can make the bread tangier. Cooler temperatures (below 70°F/21°C) slow bacterial activity, resulting in a milder flavor. Dough Consistency: The temperature affects how the gluten develops and how easily the dough can be worked. For example, cold dough is stiffer and harder to shape, while warm dough is softer and stickier. Timing: Knowing the dough’s temperature helps you predict fermentation and proofing times, making it easier to plan your bake. Using a digital thermometer to check your dough’s temperature can help you ensure consistent and predictable results every time you bake. See comments below to download & make your own chart.👇🏻 | Made With Loave

My Sourdough Master recipe! | My sourdough master recipe! This is a great beginner friendly, step by step sourdough recipe. Let me know if you have any questions and make sure to... | By Muscle Momma Sourdough | Facebook

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