28K views · 1.4K reactions | This is why you want to use a happy starter! Both jars were fed 150g of flour and 150g of water AT THE SAME TIME. Want to know the difference? The jar on the right was fed with happy active starter that was at peak. It rose beautifully, it smells great, the texture is just as I expected it to be. The jar on the left was fed with one week old discard from the fridge. It rose ok (more than double in volume) and has small bubbles throughout but it smells like alcohol and doesn’t have the same texture that I like. Both are at peak. Both will pass the float test. Both will work to leaven bread but I have a clear preference. If you’re struggling with: 🫙 a starter that has bubbles but isn’t rising 🫙 a starter that smells a little funky 🫙 bread that isn’t
60K views · 201 reactions | The last time I posted this bread someone on Facebook called me dangerous. I kinda liked it 🤭 Foolproof Bread:The night before(or really early in the morning) combine the following: *4 cups all purpose flour (King Arthur) * 2 cups water (use a liquid measuring cup) * 1 packet of instant yeast (2 and 1/4 tsp) * 2 tsp salt * 2 tablespoons of olive oil divided (1 tbsp for the mixture, 1 for the bowl) Put ingredients in a large bowl and mix well with large spoon. Use your hands to make sure everything is combined and forms a raggedy ball. If it looks too wet to form a ball add a little more flour. Coat with remaining EVOO and cover. Let sit overnight on the counter or at least 8 hours. You do not need to refrigerate. The next day turn dough out onto a floured su
2.9K views · 630 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
28K views · 4.5K reactions | Easy and Soft 💞 Milk bread Ingredients: • 280g All-purpose flour @kingarthurbaking • 10g dry milk • 30g granulated sugar • 165g whole milk • 4g dry instant yeast • 25g soft butter • Pinch of salt Filling: • Soft butter • Brown sugar 👉🏻 Process: 1. In the bowl of a stand mixer, combine flour, yeast, milk, dry milk, salt, and sugar. Mix for 4 or 5 minutes until the dough comes together. 2. Continue mixing and add 25g of soft butter. Mix until a soft and elastic dough forms. 3. Form the dough into a ball, place it in a lightly greased container, cover it, and let it rise for around sixty to ninety minutes, or until it doubles in size. 4. Gently deflate the dough and transfer it to a greased work table. Divide the dough into equal parts, roll each into a bal
1.1M views · 6.3K reactions | Flowers were voted as the favorite for my sourdough bread bakes in my last post, so I thought I’d share a few more 💐🌸🫶🏼 I’m always inspired by beautiful blooms and I actually have one in mind to create tomorrow. As always, I’ll share the results and highlight the process in my stories! ✨Links to my Artistic Scoring Guide, Recipe ebook, Sourdough Starter, and bread baking tools can be found in the links in my bio. 🫶🏼✨ #sourdough #breadart #flowers #flowerstagram #artisanbread #tulip #orchid #tigerlily #rose #gerberdaisy #plumeria #bluelotus #fuchsia #hibiscus #poinsettia Which was your favorite flower bread or what flower should I make next? 🥰💐 | The Sourdough Mama
3.8M views · 30K reactions | What if I told you that you could get rich, buttery layers of a croissant—without the hassle? I was mixing up dough for sourdough scones when I saw that pile of butter sitting there and thought—why not add this into a sourdough loaf? So I grated it up, laminated it in, kept it cool, shaped it, proofed it, and baked it… and the result? A buttery, flaky sourdough loaf that tastes like a croissant but is so much easier. Soft layers, crispy crust—who’s trying this next? Get the recipe on my website: https://amybakesbread.com/sourdough-croissant-bread/ or comment BUTTER and I’ll send it to your messages! #sourdough #sourdoughbaking #sourdoughbread #sourdoughcroissant | Amy Bakes Bread
3.8M views · 30K reactions | What if I told you that you could get rich, buttery layers of a croissant—without the hassle? I was mixing up dough for sourdough scones when I saw that pile of butter sitting there and thought—why not add this into a sourdough loaf? So I grated it up, laminated it in, kept it cool, shaped it, proofed it, and baked it… and the result? A buttery, flaky sourdough loaf that tastes like a croissant but is so much easier. Soft layers, crispy crust—who’s trying this next? Get the recipe on my website: https://amybakesbread.com/sourdough-croissant-bread/ or comment BUTTER and I’ll send it to your messages! #sourdough #sourdoughbaking #sourdoughbread #sourdoughcroissant | Amy Bakes Bread
404K views · 32K reactions | This just in for the weekend! Brown Butter Cinnamon Roll Focaccia 💫 To make it: Prepare a batch of same-day focaccia dough (recipe/tutorial is in the second post on my page - you’ll find it on the very top row). Follow the recipe instructions up until it’s time to tip the dough into the tray. While the dough is proofing, make the cinnamon filling. Cinnamon Filling: 1/2 cup (115g) salted butter, browned* 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 teaspoon vanilla extract *You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort. See comments for how to if you’ve never browned butter before… Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside. When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil. Transfer the dough to the tray (9x13 inch) and gently stretch the dough to edges. Spread half of the filling over the dough and fold up as seen in this video. Flip the dough over and cover to finish proofing at room temp for 1-1.5 hours. Preheat oven to 215C/420F, place rack in lowest position. You’ll need to warm up the cinnamon sugar butter to make it drizzling consistency again (it hardens as it cools). Spread over the top of dough evenly and dimple in. Bake for 18-23 minutes. While it bakes, whisk up the glaze: 1 cup (125g) powdered sugar 2-3 Tbsp (30-45ml) milk Dash vanilla extract Sprinkle of cinnamon Drizzle over the focaccia once it’s out of oven, brush on top, sides and bottom (I do this by rubbing the bottom in tray that’s been brushed with the glaze). Transfer to cooling rack for glaze to harden (about 15 mins!). ENJOY AND THANK ME LATER (you’re welcome 😉)…. #focaccia #bread #breadmaking #cinnamonrollfocaccia #cinnamonrolls #cinnamonbuns #brunch #brunchideas #weekendbaking | Lacey Ostermann
404K views · 32K reactions | This just in for the weekend! Brown Butter Cinnamon Roll Focaccia 💫 To make it: Prepare a batch of same-day focaccia dough (recipe/tutorial is in the second post on my page - you’ll find it on the very top row). Follow the recipe instructions up until it’s time to tip the dough into the tray. While the dough is proofing, make the cinnamon filling. Cinnamon Filling: 1/2 cup (115g) salted butter, browned* 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 teaspoon vanilla extract *You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort. See comments for how to if you’ve never browned butter before… Mix the browned butter wit
728K views · 57K reactions | BLUEBERRY LOAF CAKE 😍 Ingredients: • ½ cup plain yogurt (full fat) • 3 eggs • 1 tbsp vanilla extract • 1 cup sugar • 2 teaspoons baking powder • 1½ cups all-purpose flour plus 1 tbsp • ½ cup vegetable oil • 2 cups fresh blueberries Preparation: • Preheat your oven to 350°F and blend all ingredients except blueberries • Coat blueberries in flour and fold them into the mix (this will prevent them from sinking!) • Add a sheet of parchment paper (or coat with butter) to your loaf pan and pour in the mix! • Bake for about 1 hour or until a toothpick comes out clean • Let cool, serve and enjoy! #dessert #blueberry #cake | Nico Norena
728K views · 57K reactions | BLUEBERRY LOAF CAKE 😍 Ingredients: • ½ cup plain yogurt (full fat) • 3 eggs • 1 tbsp vanilla extract • 1 cup sugar • 2 teaspoons baking powder • 1½ cups all-purpose flour plus 1 tbsp • ½ cup vegetable oil • 2 cups fresh blueberries Preparation: • Preheat your oven to 350°F and blend all ingredients except blueberries • Coat blueberries in flour and fold them into the mix (this will prevent them from sinking!) • Add a sheet of parchment paper (or coat with butter) to your loaf pan and pour in the mix! • Bake for about 1 hour or until a toothpick comes out clean • Let cool, serve and enjoy! #dessert #blueberry #cake | Nico Norena
23K views · 11K reactions | My go to Italian bread recipe and of course no kneading required. So easy, simply mix all the ingredients together, let it sit for at least 6 hours or overnight. Bake and enjoy. You will need: 1 cup all purpose flour 2 cups bread flour/ *fluff the flour then measure. 1 1/2 cups just warm tap water 1 tsp salt 1 1/2 tbsp oregano and rosemary 1 tsp instant yeast Mix all the dry ingredients add the warm water. Mix just until combined and well incorporated. Cover and let it sit for half and hour, turn the dough once using only wet hands. Half an hour later, do it a second time, wet your hands and don’t use any extra flour. Now let it rest 4-5 hours at room temperature. Shape gently into a ball without messing with it too much. Gently place on top of parchment paper using very little flour and inside heated cast iron pot. Bake covered in the oven at 450 degrees F for 30 minutes, now uncover keep inside the pot and bake another 15-20 minutes. Wait for the bread to cool a little before slicing and enjoy! For the detailed recipe go to my YouTube Channel Dainty Bite No knead Bread, or comment recipe and I’ll send you the link 🔗 . . #nokneadbread #nokneadbreadrecipe #italianbreadrecipe #nokneadingbread #breadbaking #breadbakingforbeginners #easybreadrecipe #breadofinstagram #breadmaking #bakingbread #breadtherapy #bakingbreadathome #cozybaking #breadporn #breadlovers | DAINTY BITE
23K views · 11K reactions | My go to Italian bread recipe and of course no kneading required. So easy, simply mix all the ingredients together, let it sit for at least 6 hours or overnight. Bake and enjoy. You will need: 1 cup all purpose flour 2 cups bread flour/ *fluff the flour then measure. 1 1/2 cups just warm tap water 1 tsp salt 1 1/2 tbsp oregano and rosemary 1 tsp instant yeast Mix all the dry ingredients add the warm water. Mix just until combined and well incorporated. Cover and let it sit for half and hour, turn the dough once using only wet hands. Half an hour later, do it a second time, wet your hands and don’t use any extra flour. Now let it rest 4-5 hours at room temperature. Shape gently into a ball without messing with it too much. Gently place on top of parchment pap
588K views · 3.2K reactions | 🌾 Keeping a starter happy and healthy is one of 2 most important things in getting a good loaf of sourdough bread (the other being mastering bulk fermentation). If your starter is happy it will give you great bread at almost any stage of its cycle. . 👉🏻 Whenever I have a big batch of starter to mix, I will mix it in my stand mixer (paddle or whisk attachment) and REALLY WHIP IT. This makes sure that the little yeasties in the starter have a good amount of oxygen and access to food (flour) to get a strong head start on the bacteria in there. . With sourdough starters, it’s always a race between the yeast (leaven your bread) and the bacteria (break down the gluten). For a healthy starter you need a yeast-favorable one. With an imbalance and overload of bacteria you will get bread that can’t rise enough before the gluten starts breaking down: this is gummy and dense bread 🙅🏻♀️ . This is one of the many tips and methods I’ve compiled in my 🌾Guide to Maintaining a Healthy Starter🌾 👉🏻 Comment STARTER and I’ll send you a link to it 🫶🏼 | Fig Tree Sourdough
588K views · 3.2K reactions | 🌾 Keeping a starter happy and healthy is one of 2 most important things in getting a good loaf of sourdough bread (the other being mastering bulk fermentation). If your starter is happy it will give you great bread at almost any stage of its cycle. . 👉🏻 Whenever I have a big batch of starter to mix, I will mix it in my stand mixer (paddle or whisk attachment) and REALLY WHIP IT. This makes sure that the little yeasties in the starter have a good amount of oxygen and access to food (flour) to get a strong head start on the bacteria in there. . With sourdough starters, it’s always a race between the yeast (leaven your bread) and the bacteria (break down the gluten). For a healthy starter you need a yeast-favorable one. With an imbalance and overload of bacte