Baking Resources

I want to encourage others to bake at home and assist in any way I can, so here are some of my recipes and resources I have found helpful. I'm also usually happy to share my starter with anyone looking to get started with sourdough.

2

Plain Sourdough

2 loaves

Ingredients

  • Bread Flour850 g
  • Whole Wheat Flour150 g
  • WateriWater temp depends on your kitchen temp (°F): 60° kitchen → 100–110° water 65° kitchen → 95–105° water 70° kitchen → 85–95° water 75° kitchen → 75–85° water720 g
  • Salt20 g
  • Starteri100% hydration means the starter was fed with equal parts flour and water by weight.40 g

Process

  1. 1Combine flours, water, salt, and starter — mix well.
  2. 23–4 stretch and folds every 15–30 minutes.
  3. 3Bulk ferment until nearly doubled in size.
  4. 4Shape and place in fridge overnight.
  5. 5Preheat covered baker at 450°F for 45 minutes.
  6. 6Bake covered for 20 minutes. Remove lid and bake for another 30 minutes.