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Homemade
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Making Sourdough
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Sour Dough Bread
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Dough Boiling Water Facebook Video
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Part 1: How to feed your sourdough starter. I suggest going for texture and feel over measurments. Each climate and area is different, so what measurements works for one, doesn’t for another. Go for this texture, wherever you are, and you’ll have more success. I use unbleached (NEVER BLEACHED) bread flour with a higher protein and filtered water from our Kangen (we’ve found Eden likes the 7.0ph best, if you’re wondering) Tap water usually has chlorine and will kill your cultures. So go for your
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Sourdough Bread with sesame seeds 🤍Detailed Recipe 🌾 Ingredients: 140 g all-purpose flour 140 g strong bread flour 70 g whole wheat flour 255 g water 140 g sourdough starter 7 g salt Add-ins: 15 -20 g black sesame seeds Make sure to share this video with your friends so you don’t lose it 😉 Warm fermentation: 7,5 hours at 21–23°C (70–73°F) Cold fermentation: 16 hours in the fridge Preparation notes: 🫙 Feed your starter and let it reach its peak . You can feed it in the morning (1:1:1, 5–6 h b
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💗 MAKING SOURDOUGH FOR ELOISE’S 2nd BIRTHDAY!!! i can’t believe ive been baking sourdough for two years… recipe below on how to make 2 sourdough loafs: 725g warm filtered water 250g active sourdough starter (eloise) 22g salt 1000g bread flour - mix ingredients together - let sit for one hour - perform 2 sets of stretch and folds and 2 sets of coil and folds every 30 mins for 2 hours - bulk ferment on counter for 4 -10 hours (depending on temp in your home - split dough into 2 loafs and roll int
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I used my original sourdough recipe, the same one I bake all the time and simply swapped the starter for instant yeast. I honestly didn’t expect the bread to turn out like this… but WOW 🍞✨
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