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This place is not the originally post, We just share other creators about their skill, experience and knowledge to help anyone else.

02/12/2025

My strawberry sourdough experiment. I used my regular sourdough recipe but replaced the water with strawberry juice then folded in freeze dried strawberries and white chocolate chips after bulk fermentation.

I've done this before with blueberries, but the strawberry experiment turned out completely different. I started it in the morning and this thing had doubled in size by the time I was done with stretch and folds. After shaping it, I put it in the fridge to sit until the next morning. I checked in on it in the evening, and it was already overflowing the banneton. I pulled it out in horror and baked it right away. I've never had sourdough ready the same day.

When I did it with blueberry juice it was store bought juice, and my BF times were pretty much the same as my normal times. Maybe it was because I made the strawberry juice fresh?
Anyway, it smells amazing and tastes great, even if the crumb isn't ideal.

100g starter (fed with strawberry juice)
500g bread flour
385g strawberry juice
10g salt

Credit by Clarity Valiant

02/12/2025

No advice needed... I just wanted to show off my pretty loaf 🥹
Fruity pebbles and mini marshmallows

ETA recipe:
10g vanilla 330g water
120g active starter
500g flour
12g salt

I added fruity pebbles in during stretch and folds AND lamination. I added the mini marshmallows during lamination, then after shaping, I crushed fruity pebbles and used it in place of rice flour with a LITTLE water
After baking I "squished" the marshmallows on top and broiled it with the lid off. Then I sprinkled fruity pebbles on top. 🙂

Credit by Rebekah Jenkins

02/12/2025

A mistake was made 🥲

ETA: I was warming babies bedtime bottle and went to feed the starter but my brain thought I was mixing the bottle.

It probably would have been fine but I had backups in the fridge and don’t have the energy to bake a mystery loaf, nor would I even want to try it to see how it came out lol.

Baby will be 1 Saturday so thankfully this shouldn’t happen again now that we can give up the formula soon!

Credit by Leira Wilkerson

02/12/2025

I just have to share because to not do so would be selfish. If you’re not putting butter, local honey and kosher salt flecks on your toasted sourdough, you’re not doing life correctly. My husband made me this heavenly breakfast this morning and you’d think Jesus himself created it. So simple. So good. 🍯🧈🍞

Credit by Kailey Alegria

02/12/2025

I recently bought a used fridge for my sourdough and for some reason, it quit working last night. All of my dough is overproofed 😭 16 loaves! Anything I can do to salvage this?

Credit by Amanda Nelson

02/12/2025

I made James’s dinner rolls today and everyone needs to drop what they’re doing and make them NOW!! You don’t need to even bother with any other recipe this Thanksgiving! Even my dog knows what’s up. 😂

These might as well be traditional yeast rolls they are SO light and fluffy. And basically no sourdough tang so they’re great with those sweet butters. We might as well be eating those “famous roadhouse restaurant” rolls but these are BETTER and definitely better for you!!

ETA: Here are some adjustments I made to the recipe or the process in case anyone might be wondering for themselves. I know it always helps me to see someone who has tried something that deviates from the instructions of a recipe so I know what might or might not work for me. 😊

1. I substituted equal parts honey in place of the sugar in both the sweet liquid starter and the dough and couldn’t tell a difference.

2. I used a half stick of butter which was very close to the 68 grams it called for. I found it to be easier logistically to use and measure that way. 68 grams comes out to like 4 3/4 tbsp so it was close enough and easier to measure.

3. I didn’t take the temp of the dough at any point of this process. The dough bulk fermented on my counter in my 73 degree home and it stayed there for approximately 7-8 hours. I did do a warm final proof before baking in my oven with the light on just because I needed them done by a certain time.

4. The dough bulk fermented way more than what he said to and it didn’t matter. We had a busy day Saturday and by the time we got back home, it was well over doubled. I believe this contributed to the rolls being extra fluffy. I did let them basically triple in size for the final proof, I think that was also important.

5. For some reason, I did not get a full 80 grams per roll. It was closer to 77-ish grams per roll. Not a big deal except when you’ve already cut and shaped all your rolls then you realize on the last one you’re gonna have to go back and cut pieces away from all of those you have already shaped to have enough to make your last roll. 😂 I would just weigh your whole batch then divide by how many rolls you’re making. 😊

6. I did not re**rd the dough in bulk as he said you could do in the recipe. I re**rded the rolls in the pan after I shaped them. It was late so I just stuck them in there last night and took them out to finish proofing this morning.

7. I did a double batch of these and tried 2 different baking times and temps on each. On the first one, I followed James’s recipe and did 325 convection for a full 22 minutes. They came out fabulous. The second batch, I followed That Sourdough Gal’s instructions she does for her dinner rolls (also fantastic rolls btw, I made those last weekend!! 👏🏻) and did a higher temp (400 degrees) for a while (I did 15 minutes), then lowered to 325 for 5 more minutes. These also turned out absolutely perfect. Only difference was the second batch were ever so slightly more browned on top. Otherwise, basically no difference.

Credit by Brooke Evans

02/12/2025

Holy loaf pan explosion. Been following y’all’s feeding the starter advice and it really works.
Did a 1:4:4 the day before. 1:1:1 day of baking
Recipe Is for 2 loaves
200g starter
1000 Kirkland AP
25 Himalayan pink sea salt fine
750 h20

Mix dough , rest 45, salt and 50g h20
Stretch and fold every 30 for 3.5hrs
Dump it out. Fold it up into loaf pan. In fridge 8hrs
Bake 425 30 min lid on
Cookie sheet on rack below
400 lid off 15
199° did another 5 min at 375

Credit by Brad Lee Henry

02/12/2025

Saw someone froze their discard, I didn’t even know I could but was so grateful! I used a silicone muffin mold and measured out 100g of starter in each. Now I know how much is in each and can pull out to make crackers and other things at leisure! I hate wasting anything so THANK YOU!

Credit by Je Vill

02/12/2025

I feel like only a Sourdough Geek can answer my conundrum. 🤣

I feed my starter (Dougha Lipa) once a day between 22 and 24hrs apart at a 1:2:2 ratio (100g starter, 200g water & 200g flour). EVERY TIME she rises up to the half way point of the wheat pictured at the top of the measuring line. Now all of the sudden the past 2 days, she’s bubbled over THREE TIMES WITHIN 4 HOURS. Thank goodness I’m keeping an eye on her like a damn toddler about to do something terrible, so I stir her, get all the gas out, and boom, she’s at it again. WHY OH WHY is she all of the sudden on ADD medication??? Note, she was in the fridge for 2 weeks when I had enough bread on hand and crackers coming out of my ears, until last Wednesday when I needed to make more. Now she’s acting up and I don’t know why. 😂 Please send help…or additional rolls of paper towels. 🤣🤣 As of writing this post, she’s risen another 50+ml. 🤷🏼‍♀️

Credit by Kelly Sullens

02/12/2025

What am I doing wrong!!!

60g active starter
350g water
500g bread flour
10g salt

Mix starter and water, add flour, shaggy dough, stretch and fold, wait 30mins-1hr add salt. Stretch and folds to coil folds every 30-40 mins bf for 4-5hrs 70-80% rise shape let rest 10-15 shape again bake at 450 30mins bake at 425 lid off 30mins temp 205-210
But still gummy!!!! Help please!!!!!

Credit by Caitlyn Marie

01/12/2025

first time trying the unloaf and I’m SOLD 🥹

Here's the recipe:
-165g flat, unfed, hungry starter
-400g water
-650g bread flour
-15g salt
1. Mix ingredients
2. Bulk ferment on counter, covered (This can take anywhere from 3-12 hours depending on the temp of your dough and house)
3. Shape
4. Rest for 1 hour on counter, covered
5. This step is not necessary * put mine in the fridge overnight and all day (15 hours) at this point, I didn't have time to bake it off* (you can skip putting it into the fridge and go right to the scoring)
6. Score
7. Place into cold Dutch oven and oven (no preheating)
8. Set timer for 1 hour and oven to 450 degrees
9. Once timer goes off, set oven to 425, uncovered for 10-15 minutes until the top is browned

Credit by Chelsie Fedell

01/12/2025

Me: why the heck is a weck so expensive! I'm not falling for it and will try every other jar created by man.
Me: tries all the jars. They suck.
Me: buys 1 weck
Me: oh my beautiful weck! I love her and must get another!

Credit by Sara Huenergardt

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