Sourdough

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16K views · 1.1K reactions | A close look at what each dough looked and felt like when I cut off the bulk fermentation. As a reminder, this dough was 75°F, and I cut the underproofed one off at a 20% rise, the perfectly proofed one at 50% rise, and the over proofed one at 110% rise. The entire recipe and process for this dough is in the previous video’s description and first comment. I hope these side-by-sides offer up some useful visuals, but the results were truly shocking. Stay tuned for the crumb reveal and discussion! #sourdoughbread #bulkfermentation | Rebekah Parr - I’m That Sourdough Gal
Easy Sourdough Bread Baking Schedules (Complete Timeline)
These easy to follow sourdough bread baking schedules will help you get your timeline down. Whether you are making a same day sourdough bread or an overnight ferment, let me teach you how to make a SIMPLE timeline for sourdough bread.
Amazing Sourdough Chocolate Bread
This sourdough chocolate bread is a great treat to make, while keeping your stomach happy and enjoying something decadent and delicious.
Sourdough Apple Cake
This sourdough apple cake has a delicious spiced apple flavor and is topped with a creamy maple buttercream frosting. The sourdough starter in it is virtually undetectable except for a slightly tangy flavor that pairs perfectly with the apples making an incredibly moist cake. This easy apple cake recipe from scratch is a great way to use extra sourdough discard. Your family and friends will love it!