1.6K views · 1.7K reactions | For all my visual learners out there! 🙌🏼💃🏼 Watching a bunch of shaping videos is how I finally got the hang of it. I’m sharing the steps here and hopefully it makes it feel a little easier and more fun for you too! ✨Step 1: Pre-shaping For this step, the goal is to organize the dough into a loose, round shape and start building tension on the surface of the dough. 🌼 Turn the dough out onto your work surface. 🌼 Using your bench scraper, gently scoot the dough into a round shape by tucking the edges underneath. 🌼 Focus on building light surface tension on the outer layer without tearing. 🌼 Let the dough rest for 15–20 minutes. This allows the gluten to relax before final shaping and helps prevent tearing. I like to cover with a damp cheesecloth to pre
65K views · 4.2K reactions | 🔥The BEST Sourdough Pizza Dough Seriously! This is a great pizza dough recipe! I’ve been making this recipe for years now & it never disappoints! Do yourself a favor & save it for later🫶🏻 I like to use this dough after it has fermented for 48 hours. But you can ferment it anywhere form 24 hours to 96 hours (4 days). The longer the ferment the more bubbly it will be. Recipe follows⬇️ Sourdough Pizza Dough 12g olive oil 5g salt 50g active starter 175g water 250g flour (AP or bread) • Mix all the ingredients together in a large bowl, cover & rest 30 minutes. After 30 minutes stretch & fold the dough 4-8times repeat the folds every 30 minutes for the next 90 minutes. Then put the dough in an airtight container & let it ferment over night & up to 96 hours
1.1K views · 1.4K reactions | If you don’t want to wait forever for bread, you’ve got to make this #sourdough #discard #sandwichbread !! It’s soft, fluffy, and perfect for everything from PB&Js to fancy grilled cheese. Plus, it’s a total game-changer for using up that discard without the long ferment. Who doesn’t love instant(ish) sourdough satisfaction?! This loaf comes together quickly and easily, so you can have fresh, homemade bread without babysitting dough for days. The discard gives it just the right amount of tang without being too sour, and the texture? Absolute perfection! Light, airy, and so good, you’ll want to eat it straight from the oven with a slab of butter. 😍 If you love homemade bread but don’t love waiting, this is the recipe for you! Comment ‘bread’ for the recipe!
4.1K views · 2.8K reactions | You don’t have to hand mix your sourdough 🤭 You totally can, but I love this method and it gives me great results! Add flour, water, and starter to your mixer. Mix on low 3 minutes with the dough hook. Rest 10. Mix again on low for 3 minutes. Rest 15. Add salt and mix again on low for 3 minutes. Rest for 10 minutes then transfer to a clean bowl and resume your normal stretch and fold process! Do you prefer hand mixing or using a stand mixer? Follow along if you love Jesus, baking, and homemaking 🤍 | Emily | Christian Homemaker | Facebook
2.7K views · 225 reactions | You don’t have to hand mix your sourdough 🤭 You totally can, but I love this method and it gives me great results! Add flour, water, and starter to your mixer. Mix on low 3 minutes with the dough hook. Rest 10. Mix again on low for 3 minutes. Rest 15. Add salt and mix again on low for 3 minutes. Rest for 10 minutes then transfer to a clean bowl and resume your normal stretch and fold process! Do you prefer hand mixing or using a stand mixer? Follow along if you love Jesus, baking, and homemaking 🤍 | Emily | Homemaker
34K views · 1.1K reactions | Are you rushing through the process because you failed to plan? Failing to plan is planning to fail Just because you add sourdough to a recipe does not make it easier to digest. Sourdough takes time. Sourdough is a ferment so let your recipe ferment. My pet peeve…same day bakes. Yall. Why are we rushing the sourdough process and not harnessing its true power?! If you’re adding sourdough discard and baking right away you are: Adding moisture and adding flavor and a binding agent But unless you ferment it, it’s not going to be easier and on your gut Instead, swap out that discard for active starter and let it ferment for 24 hours. Fermentation allows to flour to be broken down better and some of the sugars to be used as “food” for the fermentation process. Give me your honest answer: does this make you upset to think about or does it actually make sense? I’m not telling you how to bake, but I just want to challenge you in your thought process. Why are you doing the method you’re doing. In the video I’m shaping a loaf of artisan bread and building tension by pushing the dough away from me with the heel of my hand and the scooping it back towards me with my pinky and palm. If you’re new here, Hi! My name is Boots and I’ve been using sourdough my whole life. My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough Sourdough is my culture Sourdough is the means to which I create bread at home And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy. Happy baking! 🍞 Boots PS, what do you want to learn about next with sourdough? Tell me in the comments follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome #Theflouringhome #sourdoughthecowboyway #sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter #bread #breadmaking #sourdoughscoring #levain #sourdoughlove #sourdoughloaf #greatgrandpasstarter #johnstonsourdough #bakingfromscratch #idahoblogger #boiseblogger #boiseidaho | Shari | Sourdough Gardening & Preserving Food Mentor | Facebook
26K views · 878 reactions | Are you rushing through the process because you failed to plan? Failing to plan is planning to fail Just because you add sourdough to a recipe does not make it easier to digest. Sourdough takes time. Sourdough is a ferment so let your recipe ferment. My pet peeve…same day bakes. Yall. Why are we rushing the sourdough process and not harnessing its true power?! If you’re adding sourdough discard and baking right away you are: Adding moisture and adding flavor and a binding agent But unless you ferment it, it’s not going to be easier and on your gut Instead, swap out that discard for active starter and let it ferment for 24 hours. Fermentation allows to flour to be broken down better and some of the sugars to be used as “food” for the fermentation pr
14K views · 258 reactions | Are you making these mistakes??? Top 3 Sourdough Mistakes (and How to Fix Them!) 1️⃣ Underdeveloped Gluten Your dough feels stiff or tears instead of stretching? This could be a gluten issue. Gluten gives your bread its structure, so if it’s not fully developed, you’ll end up with a dense loaf. ✅ Fix it: Add stretch-and-folds during bulk fermentation and try the windowpane test (stretch a small piece of dough—if it forms a thin, translucent sheet without tearing, you’re golden!). 2️⃣ Overproofing or Underproofing Timing is everything when it comes to proofing! Overproofed dough can collapse and lose its shape, while underproofed dough won’t rise enough, leaving your bread too tight. ✅ Fix it: Learn the poke test! Gently press the dough—if it springs back slowly, it’s ready to bake. Still unsure? Proof in a clear container so you can track the rise. 3️⃣ Weak or Inactive Starter Your starter is the heart of sourdough! If it’s not strong and bubbly, it won’t leaven your dough properly, leaving you with flat, sad bread. ✅ Fix it: Feed your starter consistently (discard, then feed 1:1:1 ratio of starter, water, and flour). Keep it warm—70–75°F (21–24°C) is the sweet spot for happy, active microbes. ✨ Sourdough is all about practice, patience, and paying attention to your dough. Which of these mistakes have you made? Let’s chat in the comments and troubleshoot together! 👩🍳💬 Private message me and I’ll send you the link to my free ebook on how to make a sourdough starter from scratch 🧡 Thank you for supporting my page. If your looking for resources on Sourdough baking, click my Stanstore link in my bio for all my ebooks, guides and recipes. Download my FREE sourdough starter guide today. 🧡 Make sure to FOLLOW my page so you can receive DMs from me #sourdoughtools #sourdoughbreads #sourdoughstarter #sourdoughforbeginners #sourdoughclub #sourdoughlove #bakesourdoughathome #beginnersourdough #wildyeast #sourdough #levain #artisanbread #realbread #freshbread #fermented #artisansourdough #breadbakery #crumb #authenticsourdough #craftsourdough #sourdoughproblems #SourdoughTips #BakingFails #LearnToBake | The Sourdough Girl | Facebook
14K views · 231 reactions | Are you making these mistakes??? Top 3 Sourdough Mistakes (and How to Fix Them!) 1️⃣ Underdeveloped Gluten Your dough feels stiff or tears instead of stretching? This could be a gluten issue. Gluten gives your bread its structure, so if it’s not fully developed, you’ll end up with a dense loaf. ✅ Fix it: Add stretch-and-folds during bulk fermentation and try the windowpane test (stretch a small piece of dough—if it forms a thin, translucent sheet without tearing, you’re golden!). 2️⃣ Overproofing or Underproofing Timing is everything when it comes to proofing! Overproofed dough can collapse and lose its shape, while underproofed dough won’t rise enough, leaving your bread too tight. ✅ Fix it: Learn the poke test! Gently press the dough—if it springs back slow
15K views · 877 reactions | Comment STAPLES to grab 7 of our favorite to-to bread recipes! I wish more moms knew… that making fresh bread at home doesn’t have to be time-consuming or expensive! The secret? Batch prepping and freezing! Instead of baking one loaf at a time, double (or triple!) your recipe and freeze extra loaves, rolls, tortillas, or pizza dough for later. When you bake in bulk: ✔️ You save time – One baking session gives you weeks of homemade bread, ready to thaw and enjoy! ✔️ You save money – Fresh milled bread costs just 1.50 per loaf - much better than pricey store-bought options. ✔️ You eat healthier – No preservatives, no fillers—just nourishing, real ingredients. Homemade bread doesn’t have to be a daily task. Make it once, enjoy it all month! Who else loves batch baking? 🙋♀️ #homemadebread #batchbaking #freshmilled #freshlymilledflour | Generation Acres Farm | Facebook
13K views · 542 reactions | Comment STAPLES to grab 7 of our favorite to-to bread recipes! I wish more moms knew… that making fresh bread at home doesn’t have to be time-consuming or expensive! The secret? Batch prepping and freezing! Instead of baking one loaf at a time, double (or triple!) your recipe and freeze extra loaves, rolls, tortillas, or pizza dough for later. When you bake in bulk: ✔️ You save time – One baking session gives you weeks of homemade bread, ready to thaw and enjoy! ✔️ You save money – Fresh milled bread costs just 1.50 per loaf - much better than pricey store-bought options. ✔️ You eat healthier – No preservatives, no fillers—just nourishing, real ingredients. Homemade bread doesn’t have to be a daily task. Make it once, enjoy it all month! Who else loves bat
80K views · 11K reactions | This savory high protein low carb bread substitute is soo good!! It’s an easy snack or light meal with 30g of protein and 294kcal. Ingredients (for 1 serving): 1 cup (200g) cottage cheese 2 tbsps flaxseeds seasoning of choice Blend cottage with 2 tbsps of flaxseeds and season with your seasoning of choice. Line a baking tray with parchment paper and grease it. Spread the mixture on the baking tray. Bake at 380°F/ 190°C for 20 minutes in the oven or until golden brown. Let it cool completely and cut it into half. Top it with your toppings of choice and make a sandwich. Enjoy! Nutritional facts per sandwich bread (1 serving without toppings): 294kcal, 29.8g protein, 16.7g fat, 7.9g carbs #healthyeating #highproteinsnack #snack #proteinsnack #lowcarb | Julia Daey | Facebook
46K views · 848 reactions | This savory high protein low carb bread substitute is soo good!! It’s an easy snack or light meal with 30g of protein and 294kcal. Ingredients (for 1 serving): 1 cup (200g) cottage cheese 2 tbsps flaxseeds seasoning of choice Blend cottage with 2 tbsps of flaxseeds and season with your seasoning of choice. Line a baking tray with parchment paper and grease it. Spread the mixture on the baking tray. Bake at 380°F/ 190°C for 20 minutes in the oven or until golden brown. Let it cool completely and cut it into half. Top it with your toppings of choice and make a sandwich. Enjoy! Nutritional facts per sandwich bread (1 serving without toppings): 294kcal, 29.8g protein, 16.7g fat, 7.9g carbs #healthyeating #highproteinsnack #snack #proteinsnack #lowcarb | Julia
1.7K views · 452 reactions | Psst...here’s 3 secrets to sourdough success 👇 Use them wisely and see how your sourdough bakes become more consistent: 1. Use a Strong, Healthy Sourdough Starter. Maintain a healthy sourdough starter and it will take care of your dough! I use a sourdough starter or levain that is at peak. Learn how long your starter stays at peak — “Push” the peak and use right before your starter begins to fall. 2. Nailing the Bulk Fermentation. This step in the sourdough process can be the most troublesome. Learn the cues to when the bulk fermentation is finished. “Push” the bulk fermentation because slightly over fermented bread is more enjoyable to eat than under fermented bread! Believe me—I know! 3. Chilling with Cold Proofing. This is probably the most underrated step in the sourdough making process. The wild yeast in your dough have worked hard during the bulk fermentation, now it’s time for them to take a much needed rest or at least slow their activity. With the slowing of the wild yeast’s activity, the lactic acid bacteria rule as kings of the chilling dough—creating flavor and improved texture of the crumb. Learn to “Push” the time spent in the cold proofing stage to obtain the flavor and texture profiles that you desire. Follow for more sourdough recipes and tips! ✨ @mamasugskitchen #sourdough #sourdoughbread #bread #sourdoughstarter #baking | Michaela | Sourdough Baker & Recipe Creator | Facebook
1.1K views · 129 reactions | Psst...here’s 3 secrets to sourdough success 👇 Use them wisely and see how your sourdough bakes become more consistent: 1. Use a Strong, Healthy Sourdough Starter. Maintain a healthy sourdough starter and it will take care of your dough! I use a sourdough starter or levain that is at peak. Learn how long your starter stays at peak — “Push” the peak and use right before your starter begins to fall. 2. Nailing the Bulk Fermentation. This step in the sourdough process can be the most troublesome. Learn the cues to when the bulk fermentation is finished. “Push” the bulk fermentation because slightly over fermented bread is more enjoyable to eat than under fermented bread! Believe me—I know! 3. Chilling with Cold Proofing. This is probably the most underrated
Rebekah Parr - I’m That Sourdough Gal on Instagram: "I love a fermentolyse because it jumpstarts the bulk fermentation and speeds things up a little bit. (Salt slows down fermentation.) But I was curious if there’d be a noticeable difference in the crumb or oven spring. Ultimately, they look nearly identical, but there are slight differences. The fermentolysed dough (is that a word?) did have a slightly better rounded shape, though I’m not quite sure which factor contributed to this more: 1. The jumpstart on the bulk fermentation (if I had let the other dough rest for another hour, would the results be the same?), or 2. The extra dough strengthening as a result of adding the salt (I had to knead well and do some slap and folds for a few minutes to get the salt well-incorporated – that e
28K views · 1.6K reactions | Better oven spring? Count me in! 🪡 When shaping my sourdough I try to build up some tension on the surface of the dough so that it can really spring open when it hits the oven. Sometimes my shaping method (or my dough) just has a hard time holding the tension while proofing in the banneton. Thats why I stitch up my loaves - Just to tighten it up a little more before allowing it to fully relax and proof. It’s typically done 5-10 minutes after shaping my loaves. Stitching is not always necessary but I’m always happy I’ve done it when my dough is lacking some strength. ✅ If you find your dough isn’t stretching enough to stitch, skip it. ✅ If you find your dough isn’t sticking when you stitch it, try waiting 10 minutes then try again. ✅ If you don’t want to do it, don’t. ✅ If you want to pretty up the shape of your loaf, give stitching a try and let me know how it goes! 😘 For more sourdough tips and recipe, follow @breadandhappiness #sourdoughtension #sourdoughshaping #stitchingsourdough #sourdoughforhomebaker | Miranda | Bread & Happiness | Facebook
9.9K views · 420 reactions | Better oven spring? Count me in! 🪡 When shaping my sourdough I try to build up some tension on the surface of the dough so that it can really spring open when it hits the oven. Sometimes my shaping method (or my dough) just has a hard time holding the tension while proofing in the banneton. Thats why I stitch up my loaves - Just to tighten it up a little more before allowing it to fully relax and proof. It’s typically done 5-10 minutes after shaping my loaves. Stitching is not always necessary but I’m always happy I’ve done it when my dough is lacking some strength. ✅ If you find your dough isn’t stretching enough to stitch, skip it. ✅ If you find your dough isn’t sticking when you stitch it, try waiting 10 minutes then try again. ✅ If you don’t want t
241K views · 12K reactions | Transform your extra sourdough starter into these soft and fluffy Sourdough Discard Dinner Rolls! With a subtle sourdough tang, they’re a perfect side for any meal. Don’t forget to SAVE this recipe to try with your next meal! Ingredients: *1 cup sourdough discard (unfed starter) *2 cups Arrowhead Mills Organic All-Purpose Flour *1/4 cup granulated sugar *1/4 cup unsalted butter, melted *1/2 cup warm milk *1 large egg *1 teaspoon salt *2 teaspoons instant yeast Instructions: 1. Combine warm milk and yeast in a large mixing bowl. Let it rest for 5 minutes until foamy. 2. Stir in the sourdough discard, melted butter, sugar, egg, and salt until well mixed. 3. Gradually add the flour, mixing until the dough comes together. 4. Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. 5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours, until doubled in size. 6. Punch down the dough and transfer it to a lightly floured surface. 7. Divide into 12 equal portions, shaping each into a ball. 8. Arrange rolls in a greased baking dish or on a baking sheet, leaving space to rise. 9. Cover with a damp cloth and let rise for another 30-45 minutes, until puffy. 10. Preheat the oven to 375°F (190°C). 11. Bake for 20-25 minutes, or until golden brown. 12. Brush tops with melted butter after baking for extra softness and flavor (optional). 13. Allow to cool slightly before serving. Enjoy warm, fresh, and irresistible rolls with your favorite meal! #realfood #eatrealfood #plantbased #foodies #huffposttaste #foodblog #foodblogfeed #instagood #thenewhealthy #mindbodysoul #foodismedicine #cleanfood #makesmewhole #iamwellandgood #thefeedfeed #food #foodporn #veganfood #eatclean #glutenfreefood #eatyourcolors #whatsonmyplate #glutenfree #eeeeeats #instayum #buzzfeedfood #52grams #baking | Arrowhead Mills | Facebook
133K views · 7K reactions | Transform your extra sourdough starter into these soft and fluffy Sourdough Discard Dinner Rolls! With a subtle sourdough tang, they’re a perfect side for any meal. Don’t forget to SAVE this recipe to try with your next meal! Ingredients: *1 cup sourdough discard (unfed starter) *2 cups Arrowhead Mills Organic All-Purpose Flour *1/4 cup granulated sugar *1/4 cup unsalted butter, melted *1/2 cup warm milk *1 large egg *1 teaspoon salt *2 teaspoons instant yeast Instructions: 1. Combine warm milk and yeast in a large mixing bowl. Let it rest for 5 minutes until foamy. 2. Stir in the sourdough discard, melted butter, sugar, egg, and salt until well mixed. 3. Gradually add the flour, mixing until the dough comes together. 4. Knead the dough on a floured surface f
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