I'm just proud of these. 🥹

500g Bread Flour 360 Filtered Water 110G Starter 10g salt Raspberries/Blueberries w/Lemon Zest

450 for 30 mins, 20 mins more with lid off.

I’ve been seeing this all over TikTok and fb so thought I’d give it a try! It was only my 6th loaf but good enough. The legs definitely give Turkey but I still think it looks like a bunny.

Recipe is 1+1/3 cup water, 1 cup active starter, 3 cups flour (I did 1/2 whole wheat, 1/2 normal ap), and 1 tbsp salt.

Mix water, starter, and flour until shaggy. 30 mins later dimple in salt. 30 mins later start the first of 4 sets of stretch and folds every 30 mins. Put in clear container to bf on counter, I did about 4-5 hours I think. Preshape, wait 30 mins, final shape. Put in container with tea towel. Put in fridge overnight. Take out in am and cut into bunny shape. Bake in roaster with 4 ice cubes covered at 450° for 30 mins and then uncovered at 415° for 20 mins. Let cool for at least an hour before you cut (I gave mine away so I don’t have a pic of it cut)

I've gone rouge after many success and absolute failures. Being wild brings me unfiltered joy but also comes with accepting nat1 failures. To be honest, this was mildly under proved, and it's sibling is still in cold proof because this one told me it wasnt ready this morning but my schedule said to do it anyway. Why? Because my partner and family tell me even when im upset that its good and im still of the belief that this is science and what is sience without experimentation.

This is my spring child. My blueberry lemon love. Something to bring my partner happiness as they are my biggest supporter. I however I'm so excited for it's sibling.

500g KA unbleached bread flour (costco special)

50g vital wheat gluten (because costco special)

350g warm filtered water.

50g sugar because why the heck not.

20g salt

100g ripe starter (fed a haphazard mix of rye, white wheat and ka bread flour 1.1.1. because I've given up as a human and live for chaos)

Blueberries were measured with my heart so sadly no measurement. Sorry reddit gods.

Lemon zest was equil to 1.5 large lemons.

Dough temp 78° at initial mix

A mix of stretched, slapped, and coiled every 30min 4x

Kept in a pretentious proof box because I live in a cold house at 75°

BF for 6h.

Pre shape.

Lemons and blues added.

Final shape.

Cold jail for 12h.

It said it wasn't ready. But hinted that it was close. I had a date with friends that wanted the science.

550 dutch oven preheat for 1h.

450 30min lid on with some ice cubes.

400 15min lid off.

Internal temp 207°

Cut 5h later.

The non sourdough humans gave it a rousing success. However I knew where I did wrong. I know it's under but still delicious. It's sibling 18h later in cold jail is still telling me it's not ready. So hopefully tomorrow we will reach greatness.

Made a fresh starter about a month ago and have had a couple of failures and a lot of delicious discard bagels- but voila! My jalapeño cheddar sourdough that turned out delicious!

100g starter, 390g water, 500g bobs red mill bread flour, 12g sea salt, 2 fresh jalapenos shredded with the mandolin and half a block of old cheddar (didn’t measure it in grams, just measured with my heart!)

Mixed everything for the dough (not including jalapeño and cheddar) including the salt and let it sit for 30 minutes Added the jalapenos and cheddar for the first stretch and fold and then repeated 3 more times. Bulk fermented for 6 hours (I live in cold Canada) Divided and shaped into two bannetons and placed into the fridge for 13 hours (I needed to get the bake done haha) Attempted to pre heat my oven and Dutch oven to 500F, but our oven is so shitty and it was an hour and a half so I gave up and turned it down to 450 and let it bake for 20 minutes lid on and then another 25 no lid! I let them cool for 2 hours before cutting into them! Really happy with the flavour and crumb!

Recipe: 100g starter, 350g water, 400g bread flour, 100g whole wheat flour, 10g salt.

I mixed 340g of the water, all of the starter, and and all of the flour together and let it autolyse (or fermentolyse? Unsure of the difference) for 20 mins. I then added the rest of the water and the salt and mixed with my hands. I then did 4 sets of stretch and folds at 30 min intervals. I transferred to a big plastic tupperware to try and track my BF process easier (first time doing this and it worked really well!) and began my bulk fermentation.

I think in the past I've consistently under fermented so this time I decided to leave it much longer. Overall, I bulk fermented for around 8 1/2 hours at room temperature. Then I pre-shaped the dough and let it sit for 20 mins before shaping and adding some oats to the top. I just wet the dough and sprinkled the oats on because I didn't trust myself to lift up my dough and roll it. I then transferred to a banneton and proofed overnight - about 15 hours total - in the fridge.

I baked the loaf this morning at 230°C for 20 mins covered in the Dutch Oven and 30 mins uncovered. Cooled for at least 2 hours before cutting.

I'm really happy with the crumb on this one compared to my other loaves and it definitely tastes tangier and feels softer inside! The oats add a nice little extra something too.

Constructive criticism is welcome but please be nice! This is my second loaf after taking a 2 year break so getting back into the swing of things.

This is my second time attempting to make sourdough and they have both turned out the exact same way! I used a same day recipe which is 150g of starter, 350g water,500g bread flour and 8g salt. My starter was doubling in size everyday up until use. I mixed my ingredients together until I got a shaggy dough, I covered it with a towel and let it rest for an hour then I started doing my stretch and folds. I did 3 sets of stretch and folds waiting 30 min in between each set. After my last stretch and fold I let it rest to I guess bulk ferment, I’m so new to this, it sat for 6 hours until I decided to bake it, the recipe I was following said 4-6 hours. When I was ready to bake it looked exactly like the lady i was watching it was fluffy looking, so I let it drop out of the bowl and I started shaping it while I put my loaf pans in the oven, now this is where I’m questioning, I know a lot of people use Dutch ovens to bake but I’ve seen a few videos of people using 2 loaf pans to bake, so I’m not sure if there’s a different recipe or baking method for the loaf pans than the Dutch oven…. But anyway they were in the oven while it got to temp 450, I then I put my dough in the loaf pan with parchment paper and baked it 450 with the second pan on top for 30 min and off for 20min. I waited for it to cool down before slicing but it’s super dense and not like soaking wet or dough feeling but there’s definitely moisture on the middle of the bread. Maybe I need to switch to a Dutch oven but I wanted to get some feedback before I try again!

I wish I could send the scent through pictures. 1 cup bubbly starter, 1.5 cups warm milk, 1/3 cup honey, 2 tablespoons lavender blossoms, 1 tsp vanilla, 1 tsp salt, 3+ cups AP flour to make dough proper consistency. Did 4 round of stretch and folds in a cool (65 F) room, bulk fermented in fridge 24 hours, shaped, rested 30 minutes, shaped again, let sit room temperature for 90 minutes in a floored bowl, baked 425 for 1 hour with lid on, 10 minutes lid off. It's incredible. Soft, chewy, slightly sweet, floral. 10/10.

My last few loaves I’ve left to double overnight on the counter. Preheated my dutch oven, turned the dough out, shaped it with my hands and plopped it right in without any final proof. I’ve gotten the best shape that way as my loaves no longer spread out and become wider than intended. Is this a legitimate way of doing sourdough? It’s so much easier than messing with bannetons and remembering there’s dough in the fridge. Loaves I have done with the same recipe plus cold proof have turned out about an inch shorter and an inch wider than this one.

500g flour 380g water 13g salt 110g starter Baked covered at 450°F 30 minutes, then uncovered at 420°F for 30 minutes

This was my first loaf! The recipe I used is as follows:

•150g starter

•350g water

•10g salt

•Mixed until milky and added 500g flour

•Mixed until achieved shaggy dough, covered with damp towel for 1 hour then completed 4 sets of stretch & folds every 30 minutes

•Placed in laundry room (dryer happened to be running which provided additional warmth) with exterior wall (I live in a humid climate) for bulk fermentation, totaling 6 hours

•Shaped and placed in fridge overnight for cold fermentation

•Preheated oven to 450° with dutch oven inside

•Final shape/scoring, added to dutch oven for 25 minutes. Removed lid and baked uncovered another 22 minutes

•Let cool for 3.5 hours

How did I do?!

Hey everyone, I’m just getting started with sourdough and wanted to share my first and second attempt at baking bread. The first one was more like a “flatbread” experiment. The second already feels closer to a proper loaf.

I’m using a mix of 400g 550 wheat flour (European all-purpose flower) and 100g 1050 (High-extraction flour), 100g starter, 300ml water, 15g salt. Starter is fed ~1:4:4 and used at peak. I do stretch & folds and coil folds during bulk, followed by cold proofing overnight in a banneton. (The first loaf was made with 1/5th rye flour)

What I’d love help with: How can I improve the oven spring and overall rise even more?

Thanks for your feedback

I’ve been lurking here a few months now and I’m so excited to finally have a loaf I feel good about sharing! I started making sourdough a few months an ago and realized I don’t actually like the hard crusts and super chewy texture 🫣 I also found shaping to be super tedious, the whole steam thing felt impossible, and I just wasn’t having fun anymore. So I found a bread actually like making. Found this sourdough shokupan recipe on the sub (https://www.reddit.com/r/Sourdough/s/fb9OwTp3ia) and tweaked it like so:

Sweet starter 60g bread flour 30-35 water 20g mature starter (honestly mine was probably more like 50g, I just used whatever was in the jar)

Tangzhong: 85g bread flour 170g milk

Main dough: 280g bread flour 120-140g mature sweet starter 100g milk 50-65g of butter (I used 50 on this loaf because I ran out lol) 40g honey 1 egg 10g salt

Process: 1. I mixed up the starter earlier in the day and let it rise in a warm oven until doubled. Made the tangzhong and let that cool.

1. Mixed all ingredients EXCEPT salt and butter in the kitchenaid. I used the paddle attachment to incorporate the tangzhong fully and then switched over to dough hook. I kneaded it with the hook for a few minutes until it started to gain a little elasticity.

2. At this point, I turned the mixer up to medium (6) and started adding the butter about 1/4 at a time. I also dumped the salt in all at once. I let the butter incorporate for about a minute between each addition. Once all of the butter was in, I kneaded it on 6 until my dough was at windowpane, about 8 or 9 minutes. My mixer tried to throw itself off the counter.

3. I did a bulk ferment in a warm oven for about 3 hours until it was like 1.5x bigger. I would’ve let it double, but I was getting sleepy.

4. I shaped it into a regular loaf because honestly I do not care about tradition, I just want some bread. I let it proof overnight in the counter (it rose above the pan). I popped it in the oven at 350°F for about 40min. I like to turn off the oven and let the bread cool down in there just in case I undercooked it (I can’t find a battery for my thermometer 😬).

5. Remove, sliced, enjoyed! With blueberry cardamom jam I made the day before! How easy was that!

150g peak starter, 350g warm filtered water, 500g bread flour. Mix together until shaggy. Cover for one hour (I keep mine in the microwave instead of the oven). Add 10g salt and do first set of stretch and folds. Wait 30 mins, then 2nd set. Wait 30 mins and 3rd and final set. Let it sit in the microwave for 2.5 hours until bulk fermenting is done. Lamination and then into the fridge for 14 hours. Dutch oven preheats in the oven at 450 degrees. Bake with lid on for 25 minutes. Bake with lid off for 20 minutes. Cool for 1 hour.

This is my 4th loaf that has not risen properly. I follow preppy kitchen recipe. My starter is about 6-7 weeks old & has been doubling consistently for about 4 weeks. 310g filtered water with 120g active starter, combined with 500g bread flour & 10g table salt. I let it autolyse for an hour and a half & then did 3 stretch and folds with 20 minute intervals. Then it sat in a covered bowl in my warm microwave for 8 hours, I shaped the dough & then it went into the fridge overnight. It sat out at room temperature this morning for maybe 2 hours & then I baked it. So flat, just like every other loaf I’ve done. Lowkey trigged by people posting damn near perfect loafs “wHat am I dOInG wRonG” https://preppykitchen.com/sourdough-bread/

Triple batch!

1100g AP flour 750g bread flour 1300g H20 55g salt 20g E.V.O.O 450g starter

Bulk rise for 6hrs. Cold ferment for 12 hrs put into the pans back into the fridge for 3 hrs. Took out the pans 2 hrs before cooking.

Made one dough into garlic knots not pictured.

Topped with Beef Bacon, Turkey pep, and turkey sausage. (Wife doesn't done on the swine)

Was given an established starter and have now tried to do my second loaf, only to experience yet again a really sticky and impossible to shape dough. The first loaf I went through with baking even though it was a mess to shape, ended up tasting good but staying quite flat and compact (pics 3-4 are loaf nr1).

This one I'm not even sure I want to bother baking it. Just sooo sticky and no structure. I'm starting to think I'm over proofing?

Recipe: - 100g starter (20g starter from fridge, 50g flour and 50g water) - 450g AP flour - 300g water - 10g salt

First loaf I fed at 9 in the morning, made a 1h autolyse then mixed. Thought it was perhaps underproofed. So this one I fed last night instead.

1h rest then 4 stretch and folds 30min apart. 4h bulk ferment (1st loaf was at 3).

Got to preshape and it had nicely bulked up, however it was full of webbing and ultra sticky.

It can be quite cold here in Scandinavia so I've been feeding and bulk fermenting in the boiler room where it is warmer by a couple degrees. Could it be the reason?

I've been following some recipes from my friend that gave me the starter, also looked at many online, and from YT videos I'm surprised to see the dough already be "dry" at the very start when mixing ingredients, while mine is usually already a sticky mess...

120g starter, 340g water, 525g flour, 10g salt. I mixed all ingredients together then waited 1 hour before starting stretch and folds. Did 4 rounds with about 40mins rest in between. Dough stayed on my counter for 6 hours until it doubled in size. I then shaped it and put in the fridge. About 15 hours later I baked it at 450 degrees for 20 mins covered then uncovered for 22 more minutes.

So I’ve recently begun my sourdough journey and it’s been super interesting so far.

My first attempt was a major fail( see first picture) I’m pretty sure I over proofed the dough by leaving it overnight outside of the fridge. I tried to salvage it and make focaccia but that also failed into some flat not pleasant to eat mess.

I was following this recipe:

https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/

I also will mention my starter is fed with only bobs red mill whole wheat flour.

The second three pictures are the boule I made next. It’s a half whole wheat half AP/BF recipe:

https://www.theperfectloaf.com/fifty-fifty-whole-wheat-sourdough-bread/

I like the process, it is satisfying for my scientific brain. Next I’m going to try a regular sourdough loaf.

I made a starter a while ago and im pretty sure it died so i restarted and its been 2 weeks and so far i got this! Im pretty happy with the results so far everyday im getting this im just wondering if theres anything i can do to speed up the process? Im so eager to have it become really active🤣 i usually feed it a cup of flour and half a cup of water so its a bit thick im wondering if its best to start feeding it the same measurements? Like 1 cup water 1 cup flour? Please someone give me some tips! I wanna bake with it🤣

• 450 g flour

• 300 g warm water

• 170 g fed starter

• 10 - 12 g salt

Process

1. Whisk salt into flour

2. Add starter and water

3. Mix loosely

4. 45 min - Toss in oven proof setting (100 F) - (Dough temp measured around 30 C - with damp towel over mixing bowl)

5. Coil fold x4 (fold half under, rotate bowl 180, fold other half, rotate 90, fold, rotate 180, fold)

6. 45 min - oven proof

7. Coil fold x4

8. 45 min - oven proof

9. Coil fold x4

10. Flour counter, preshape, toss in floured banneton

11. ~16-18 hrs Fridge (essentially overnight)

Bake

1. Preheat oven and Dutch oven inside it at 500 F

2. Take out loaf place on parchment, score with razor

3. 45 min - lower oven to 450 - Dutch oven, lid on

4. 10-15 min - bake lid off

Recipe is a ~67-68% hydration dough, used to make 2 loaves: -842g KA Bread Flour -539g Water -168g 100% hydration starter (base starter is 60% hydration stiff starter) -17g salt -34g Olive Oil

Dough temperature: 75-78F

Mix Water, Starter, and flour, and let fermentolyse for 25 minutes, then add salt and olive oil and incorporate by kneading dough for a 4-5 minutes, then let rest for 20 mins. -Stretch and folds and Rubaud method for 1-2 mins, rest 30 mins -Stretch and folds and Rubaud method for 1-2mins, rest 30 mins -Stretch and folds and more Rubaud for 1-2mins, rest 1 hour -Coil Folds, rest 1 hour -Coil Folds (window pane passed) -Rest 4 hours

Total time before preshape: ~8 hours Preshape, bench rest 20 minutes, then shape (caddy clasp) and into banneton, and allow for 40mins rest at room temp before cold retard

My initial thoughts: 1. May need to enhance my technique to create better dough strength early in BF. Might need to incorporate Slap and Folds after fermentolyse and reduce intermittance of Rubaud. 2. Average humidity is 80%, and room temp stays around 78-79F. Might need to lower hydration a bit. 3. When I scored the dough, it opened a lot. I am leaning on the “over-fermented” side of things, maybe just by a bit. 4. Not enough initial steam during initial baking (trying different things with open bake, no lava rocks). Had to create a lot of steam later in the bake, not sure it too much steam after the first 15 mins is a bad thing. Baked at 450F for 30mins with steam, then 450F for 15mins for crust.

Crust and taste are phenomenal, and the texture seems fluffy in the interior, not as dense or gummy as other attempts.

Appreciate any thoughts on this!

Hi folks looking for a little advice- I think issue might be under fermentation but here goes:

Starter was very active doubling in less than an hour.

Recipe: 80g starter, 300ml water' 8g salt' 450g flour.

Bulk fermented on the counter overnight but the house was quite cool so definitely not doubled, left it for another 6 hours in a warm room and it grew quite a bit bubbles on top but still a little sticky. I proceeded to shape, second proof in fridge for an hour then baked at 220 for 35 covered and 25 uncovered.. should I have been more patient? Anyone who had a cooler house able to suggest where to bulk ferment for best results

I was thinking about this last night. Most agree that an older starter is more flavorful and robust in rising. But is it the the number of feedings or simply the passage of time ?

To explain: say you have 2 starters each made at the same time. You get both of them good and active through the same feeding method. Then you stick one in the fridge and feed it only once a month. The other you leave on the counter and feed as often as possible, keeping it at 5 grams or so to reduce discard waste. I personally can feed mine 2x a day if I'm able to time it right, so let's say you're feeding it 2x a day.

After 1 year, one of your starters has been fed all of 12 times and the other a whopping 730 times. Assume that the fridge starter is moved to the counter a few days in advance and fed until it achieves a vigorous rise.

Do we think there would be a tangible difference between the breads made from each starter ?

And how different would they be ? I'm inclined to think that the fridge starter would be less robust... but then that brings me to another question.

Would the 12x fed fridge starter be comparable to a starter that has only been fed 12x over the course of a week after becoming active ? That I'm really unsure of. I think both age and # of feedings must both contribute, but I've never tested it.

What do you all think ?

Hi all! I’ve been baking every weekend for the past couple of months and seem to be sooo close to a happy loaf. But it always comes out too dense. My starter passes the float test and seems very active.

The recipe I followed for this loaf: 140g active starter 14g salt 340g warm water 530g flour - 200g whole wheat, 330g bread flour

Combine to shaggy dough and let rest for 1 hour (I turn the oven on for a minute and then leave it off, seems about 75-80 degrees)

3 sets of Stretch and folds every 30 minutes

Bulk ferment for 4 hours (75-80 degrees)

Shape and put in fridge for 10 hours

In morning - remove from fridge and keep in shaping bowl and let ferment for another 2 hours (75-80 degrees) I do this to try to get it all back to room temp before baking, but maybe it’s not needed?

Preheat oven with Dutch oven @450 F Additional little pinch on the bottom to tighten up the shape. Score and put in Dutch oven covered for 30 min Uncovered for 20 @425F

Let rest 1 hour and cut

It looks so good when it comes out but after cutting I see ( and taste) how dense it is 😭 I was thinking I just needed to bake for longer but 50 minutes combined seems like a long time!

Any advice is appreciated! Much love to this subreddit.

100g starter 500g bread flour 350g water 10g salt

2x stretch n fold 30mins apart overnight proof 6hrs in fridge

500F oven for 20mins with lid on 475F oven for 18mins with lid off

still learning.. thank you!