If i had to share what i think is of the most importance:
1. get your starter VERY STRONG, or just get one from a bakery/friend
2. DEVELOP GLUTEN; i hate when i see all these people giving advice on how not to touch the dough too much “just mix and stretch and fold a few times” . Some flours/recipes need some TORQUE, others not so much. Still, overmixing (by hand) is a myth. Look up experiments online.
3. Go by volume % rise based on the temperature of the dough. Find the famous “sourdough journey chart”. Especially as a beginner it’s so good to have some structure and strategy behind what you are doing.
4. If you change something, change one variable at a time, bake and observe.
5. Have fun
by Danny28d
17 Comments
Lovely! Thanks for the tips. What bagel recipe do you use?
Can we get that bagel recipe?!
I just gained 5lbs going through your slideshow.
Great tips. I’d love to see the recipe for that cranberry nut bread. Thanks for sharing.
How do you get your starter very strong? What’s your ratio and feeding schedule? Mine just died and I keep trying to feed it 1:1:1 the last week, once a day and it’s still struggling to get super active.
I’m getting super frustrated about it since I only bake once a week
I have one of those proofing temp fridges for starter so that helps on keeping stable temp.
💯
These all look so great!
Do you have a rule of thumb for “solid” inclusions like cranberries, nuts, chocolate chips, etc.?
My current recipe is letting it rest after 1 hour and 3-4 rounds of stretch and folds spaces out by 30 mins. How else would you recommend to develop gluten for regular sourdough?
Great job!
Which flours do you think need torque?
They look all fire
Number 3 and 4 are deal breakers
Would LOVE that baguette recipe! Its my next one to try!
>furiously writes all this down
What flours do you use / like using that give you your best results?
How do you achieve nice big bubbly crumbs on picture #8?
My starter is pretty strong but still a baby at 3 months. Im wondering if at this point I should buy dehydrated starter from someone that sells it and add that to mine, but not sure if worth it. Do you think my starter will remain the same if im keeping in fridge and only pulling out a few days before baking every week or so? She doubles easily in 4 hours and peaks probably at 6 to 8….unsure. im not consistent with loaf successes. These days I either have a low profile success (never the gorgeous oven spring but it does spring up during baking) or overproofed…finally got past the underproofing issue. Losing motivation but will keep baking because sourdough is soooo good.