Pinterest

Today
Watch
Shop
Explore

Sourdough Bread

74 Pins
·
1mo
By
Catharine Cetrullo
a clear bowl with the words sourdough schedule in red and black on it
Focaccia Recipes
Artisan Bakery
Bread Making
Sourdough Recipes
Pizza Bread
The Next Day
Fermenting
Sourdough Starter
Sourdough Bread
Top Knot Artisan Bakery on Instagram: "This is the process I use to make my country loaves, it is a 72 hour process. I start by feeding my starter a 1:3:3 ratio and letting it sit for 24ish hours. The next day I will make my dough. I always do a 1 hour fermentolyse, this really helps the dough get a good rise before adding salt which slows down that process. After an hour fermentolyse, I add my salt and then wait 30 minutes. After that I start my coil folds. Now this part is different for everyone, you want to keep doing coil folds every 30 until your dough is done bulk fermenting, check my other videos out for information on that. once bulk fermentation is done, its time to preshape. I preshape and then let my dough relax on the table for 30ish minutes. Then i do my final shape and put i
how to make a sourdough starter in a blender
Apple Crisp Bars Recipe
Sourdough Starter From Scratch
Make A Sourdough Starter
Video Couple
Mustard Chicken Recipes
Dough Starter
Bread Starter
Sourdough Starter Recipe
Top Knot Artisan Bakery on Instagram: "How to make a sourdough starter from scratch. Comment the word “sourdough” for a free recipe! This is a very simple process, just follow along exactly as it’s laid out in this video. Couple tips, always keep your starter warm NOT HOT. I keep mine on the counter at home around 70 degrees. Use Luke warm water either from the sink or filtered. Any all purpose flour will work as long as it is unbleached and unbromated. I use @kingarthurbaking all purpose flour. Day 1: Mix 25 g water and 25 g flour together. Cover with paper towel and let sit for 24 hours. Day 2: To the same jar, add 50 g flour and 50 g water. This is a 1:1:1 ratio. Mix, cover and let sit for 24 hours. Day 3: To the same jar, add 150g flour 150g water. This is a 1:1:1 ratio. Mix, co
This may contain: two hands kneading dough on top of a wooden table with the words watch this method for shaping sourdough
0:20
St Patricks Day Sourdough Scoring
Scoring Sourdough Bread With Scissors
Oval Bread Scoring
Scoring Sourdough Bread Videos
Stretch And Fold Sourdough Video
Sourdough Names
Sourdough Bread Inclusion Ideas
Spring Sourdough Scoring
Simple Sourdough Scoring
Sourdough Shaping Technique
Getting up close and personal with this sourdough shaping technique. Do you use the same technique or a different one?
a person holding a piece of bread with the words how to save an over - cooked loaf
Bread Scoring
Proofing Baskets
Parchment Paper
Dutch Oven
Dough
Oven
Bread
The Sourdough Lady on Instagram: "Here is my trick 🤗 to baking an over-proofed loaf 🍞 and still get an oven spring and an ear 👂 Ok, so you take your proofing basket out of the fridge and gently flip your loaf out onto parchment paper and it is spreading out… the dough seems fragile, if you were to score it, it would snag and possibly deflate the loaf... Here’s my trick...🚫DON’T score it! Quickly slip the loaf in the oven if open baking, or place gently in the Dutch oven, and bake for 5 minutes. After 5 minutes, take it out and score, then quickly back in the oven to finish baking. This prevents the loaf from spreading out too much if it was scored prior to baking, it bakes for 5 min without a score, then when you score it 5 min later it’ll expand up during baking into the scored area
a loaf of bread sitting in a pan on top of a table next to an orange flower
4 Ingredient Bread Recipe
Homemade Bread Recipe
Sourdough Recipe
Dutch Oven Bread
Knead Bread Recipe
Artisan Bread Recipes
Yeast Bread Recipes
No Knead Bread
Yeast Bread
Reilly Meehan on Instagram: "The sourdough bread tutorial you’ve all been waiting for! Sourdough is a huge time commitment and takes lots of patience but when you’ve mastered it there’s really just nothing better. Here’s my recipe: 1000g bread flour 700 g warm water 25 g kosher salt 225 g fed starter Btw who has been putting their Chef Reilly starter to@good use?? #sourdough #sourdoughbread #breadmaking #tutorial #tipsandtricks #sourdoughstarter"
a woman holding a loaf of bread on top of a kitchen counter next to a refrigerator
Sourdough Pumpkin Pie
Pumpkin Sourdough Bread
Sourdough Mom
Active Sourdough Starter
Homemade Breads
Cafe Bakery
Fall Recipe
Amanda Francis | sourdough mom on Instagram: "You will LOVE this fall recipe!!🫶🏼🍂 Pumpkin Spice Sourdough Bread 125g active starter 200g pumpkin purée 50g maple syrup 275g water 500g flour 1 TBSP pumpkin pie spice 12g salt 1. In a mixing bowl, add active sourdough starter. 2. Add pumpkin purée, maple syrup, and warm filtered water. Mix until the starter is dissolved. 3. Add flour, pumpkin pie spice, and salt. Mix until the dough is the same consistency and there are no pockets of dry flour remaining. Stretch and Folds: 4. Cover the dough and let it rest for one hour. 5. Perform stretch and folds every 30 minutes for four rounds. I do coil folds for the last 3 sets. 6. After the fourth round, cover the dough and let it bulk ferment on the counter for two hours until it increases by
a cup that is sitting on top of a table with a measuring tape in it
Sourdough Tips
Beautiful Bread
In A Perfect World
Real Bread
Sour Dough
Sourdough Baking
Build Strength
Our Daily Bread
Crust_and_Comfort on Instagram: "If your starter has peaked but you’re not ready to mix up your dough, buy yourself some precious time by stirring it down. Don’t be shy, stir vigorously and you’ll see that it will go back down to the level it was before you fed it. Let’s face it, in a perfect world, you could focus solely on the task of creating beautiful bread. But the reality is we all have other things that demand our attention on any given day. What all that stirring down does is incorporate some oxygen into the mix. You fed the bacteria in your starter and gave it water. Now you’re meeting a third condition that ensure those bacteria thrive! A stir down can buy you an hour or two. You’ll see in the video that barely 1 1/2 hours after the stir down, my 𝐥𝐞𝐯𝐚𝐢𝐧* was at peak again
a woman is mixing some food in a bowl
Sourdough Proofing
Dough Starter Recipe
Bubble Chart
Family Meal Prep
Bread Tin
Rebekah Parr - I’m That Sourdough Gal on Instagram: "A super quick trick to avoid underfermented sourdough! If you deal with gummy loaves, this should fix it #sourdough #bulkfermentation #sourdoughtipsandtricks #sourdoughbulkrise"
a hand is pointing at the bottom of a bowl with water in it and another person holding
Sourdough Feeding Ratio
My Top 3
My Schedule
Starters Recipes
Miranda | Bread & Happiness :: Sourdough tips & recipes on Instagram: "Most of you already know that the more food you give your starter, the longer it will take to reach peak. But did you know that a high ratio feed will help strengthen your starter when it is weak? I consider anything higher than a 1:5:5 ratio to be a high ratio feeding but frequently use a 1:10:10. There are so many benefits to it but here are my top 3 reasons why I love a high ratio feeding for my sourdough starter. 1. I like to feed it at night so I can use it in the morning. This means I need it to reach peak in about 12 hours. A lower ratio would reach peak too early and start to deflate before I could use it. 2. I’m a mom and my schedule is busy. I don’t know if I’m going to mix my dough up at 7am or noon, bu
a person kneading dough on top of a metal counter with the words everyone misses this step
Best Homemade Bread Recipe
Yeast Breads
Youre Doing It Wrong
Sourdough slap-and-fold: sorry, you're doing it wrong
Sourdough slap-and-fold: sorry, you're doing it wrong - YouTube