I feel like I was so scared to start baking sourdough because people made it so complicated but I made this bread on my own time and it turned out great!
100g starter, 335g water, 500 flour
Mixed at 8am and had to leave for church at 8:45 so I mixed in 10g of salt and then did a set of stretch and folds
Got home from church a little after 10am and did another set of stretch and folds
It was done BF around 3-4pm so I put it on the counter to rest for 25 mins then had to go to a Super Bowl party so I did a final shape, put it in a proof basket yesterday around 4:30pm
And then baked today around 7pm
Did it according to my schedule and it turned out better than when I time everything exactly!
by Resident-Dragonfly39
9 Comments
May be silly question, when youre baking bread like this does it need to be direct from starter or can it be from discard collected and put in fridge?
I agree, I had huge success with my first loaf, and it’s only gotten better since.
Now try inclusions. My favorite is cranberry orange
I agree, OP. Most challenges i see are people being impatient with their starter or with bulk fermentation times. It takes me 3 days to make a loaf. It’s a labor of love. And I do love it.
I don’t agree or disagree. Some people are born bakers and or cooks, comes easy to them, they love it, it makes sense to them. Some people struggle. For example, I have two kids who cook so damn well, but the other? Not so much yet at 17 she baked a beautiful sourdough loaf & has kept my starter going for a couple of months now. I think the same applies to this, I was also intimidated by it until I finally did it.
If you have a wrist tattoo , sourdough it automatic
It works fine straight from the fridge as long as it was fed recently. Just expect fermentation to take a bit longer. It may also be a bit more sour, especially if it’s really ripe. I keep my fridge starter fairly “young” (meaning I put it away before it’s reached peak), and I get great results without making a leaven. I definitely use leaven when possible, but if I don’t have time and want to bake, I won’t let that stop me.
I agree. Maybe bragging but I’ve made 9 loaves so far and all have turned out great and beautiful honestly. It just takes time, I don’t even remember how long I bulk ferment for because I go by visual cues more than anything
Shhhhh…. my friends think I’m some kind of warlock.
I have 4 failed loafs 😭