Dining and Cooking
Only up from here!
In Sourdough

Only up from here!


For all those complaining about newbies coming out with perfect sourdoughs their first time around, check out my first attempt!

Good thing is I’m pretty sure this is the worst I’ll ever do. I am having a rough day in general and I know my frustration went into the baking.

Pretty sure I know where I fucked up in the process. Too high temp when proofing and basically killed the yeast and starter.

Wish I had chickens or pigs to feed these atrocities to.

Followed this recipe:

  1. Ingredients:

• Bread Flour: 180g (90%)

• Rye Flour: 20g (10%)

• Instant Yeast: 0.6g (0.03%)

• Salt: 4g (2%)

• Discard Starter: 60g (30%)

• Chia Seeds: 10g (5%)

  1. Method

• Mix all the ingredients together.

• Develop gluten by either kneading or using the stretch-and-fold technique

• Allow the dough to undergo its first fermentation until it doubles in size.

• Divide the dough into 60g portions, shape them into balls, and rest for 15 minutes.

• Shape the mini loaves

• Proof the shaped loaves for approximately 1 hour and 20 minutes, or until they've grown by about 60%

• Score the loaves (make shallow cuts on the surface). • Preheat the oven to 250°C (with steam if possible).

• Bake for 10 minutes at 250°C, then reduce the temperature to

230°C (without steam) and bake for an additional 5-10 minutes, or until golden brown.

It did not include the amount of water.

by No-one-is-watching

17 Comments

  1. spageddy_lee

    You may have also forgot to use water in your ingredients.

    Edit: saw your note about water

    You also need to bake for a lot longer!

  2. babyliss1903

    Did you really followed thst recipe?

  5. OK_Level_42

    Reminds me of my first try. It gets better🙂

  7. bakerofsourdough

    Yeah. You must of killed the yeast and starter as you didn’t get any bubbles at all. Did it puff up at all during fermentation? I would take a few days to strengthen your starter before trying again. Also try using a starter that has at least doubled and not discard. Also check your yeast to see if it is still viable.

  8. jj_donut

    I get that it’s a yeasted discard recipe, but 80 min still seems like a short proof.

    Like, I just pulled up a yeasted bread recipe for kids, and the rise is 1-2 hours, but it calls for sugar to feed the yeast.

    Anyway, keep at it. I’m sure you’ll have some good loaves soon.

  12. Death_Tooth

    Do you have a thermometer? Internal temp should be 200 thats how you know its done.

  14. ToxiccCookie

    What possessed you to try such a weird recipe for your first loaf? Wait until your starter is established (over a month old and regularly doubling in size). Then follow [this recipe](https://www.tiktok.com/t/ZP8fYMfEX/) this is such a foolproof recipe! My loaves come out perfect every time!

  15. Due-Fruit6700

    This is exactly how my first loaf came out many many moons ago and you’re right, you can only go up from here! Keep it up, keep practicing! You’ll get it!

  16. jsprusch

    Try the Clever Carrot Beginner Sourdough, it’s what I recommend all beginners use. That recipe is nuts, I’m not sure how you can be successful when you have to guess at the water content. And maybe wait on adding inclusions (especially ones that impact hydration) until you get a standard loaf you’re happy with.