Dining and Cooking
Hi all! I started baking sourdough since 2021 shortly after the first Covid lockdown. I have indeed fallen in love with the process and I like to think I’m pretty good at it too!! 😛😇🤓 just wanted to share some of my loaves. Happy to help anyone that needs assistance!!!
In Sourdough

Hi all! I started baking sourdough since 2021 shortly after the first Covid lockdown. I have indeed fallen in love with the process and I like to think I’m pretty good at it too!! 😛😇🤓 just wanted to share some of my loaves. Happy to help anyone that needs assistance!!!


I like to know WHY something happens, so trust me when I say I’ve done a lot of research about the science behind sourdough and all the factors that affect the final outcome (temp, starter, timing, flour type, water %, etc). A strong sourdough starter + proper fermentation is KEY to good ovenspring which will ultimately give you that nice open crumb texture. Feel free to reach out if you’re struggling with your sourdough!! 🤓🤓🤓

by cinnamonspice111

5 Comments

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  2. Jack_Ship

    What is your process?
    Also, how did you find large percentage of WH flours change the process? All the recipes use only 10% WH, I use 20%WH and 10% Rye and I wonder how to get better with it.

  3. Frosty_Solution276

    What’s your method for:
    1) determining if your starter is healthy enough, and
    2) when deciding bulk fermentation is done

    Also, when you end bulk fermentation , do you need a scraper to remove the dough (and what vessel do you use) or can you pull it out?

    Lovely , pro looking loaves!

  4. Affenmaske

    Beautiful!! Does it still happen that a loaf fails for whatever reason?

  5. Tro_Nas

    I read a book and watched several YT videos, but I struggle to find a good guide who both goes through making a starter, explain how to use part of it and keep the other in the fridge (feed it) and about percentages. Often they miss explaining a step in between (like how you go from the base starter you did yourself to the starter used in a regular recipe) and about percentages to use. They vary SO MUCH.

    So if you know a good guide, I‘d much appreciate it. Or if you can walk us through your process which obviously works perfect. Your loads look awesome!

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