Sourdough Baking Therapy

Sourdough Baking Therapy My daughter gave up on sourdough. I couldn't let her be right. Self-taught baker, TV producer, nearly 2,000 loaves baked — wiser for every single one. One bowl.

My best loaves didn't need a Dutch oven. Any oven. Simple enough to start — or restart now! Sharing information on making slow fermented breads.

Made with sourdough pita pockets! 😋🥚
18/03/2026

Made with sourdough pita pockets! 😋🥚

Do you find this lovely? 🥰
02/03/2026

Do you find this lovely? 🥰

🥰 sharing an AI generated version of a home-baker’s sourdough.
02/03/2026

🥰 sharing an AI generated version of a home-baker’s sourdough.

🌾 Ready to fill your kitchen with wodnerful, nutty aroma? 😊 Here's my go-to Sourdough Seeded Multigrain recipe:500g flou...
01/03/2026

🌾 Ready to fill your kitchen with wodnerful, nutty aroma? 😊 Here's my go-to Sourdough Seeded Multigrain recipe:

500g flour (400g bread flour, 50g dark rye, 100g whole wheat)
20g sourdough starter
350ml water
10g sea salt
Toasted seeds:
- 2 tbsp rolled oats
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2 tbsp sesame seeds
Add more if preferred, inclusing for surface coating.

Procedure:
1. Mix everything except seeds until no dry flour remains.
2. Rest 15 mins, mix again.
3. Rest 30 mins.
4. Add seeds, stretch and fold (3 sets, 25-30 mins apart).
5. Coil fold, rest 30 mins.
6. Shape, and coat with seeds (roll the surface of dough on a plate or tray of seeds), before placing in a banneton.
7. Proof for 3-5 hours at room temperature (plus an optional cold proof overnight). Time will depend on room temperature. For warm climates, such as the Philippines where average temp is 30°C, this can take only 2-3 hours, or less during peak of summer.
8. Score: sharp blade, 45-degree angle, 1/4 inch deep.
9. Bake: 230°C (450°F) with steam* for 25-30 mins, then for 10 mins without steam.
Aim for 190-210°F (88-99°C) internal temp.

*Steam: add water to preheated pan, spray water, or use Dutch oven (covered 20-25 mins, uncovered 10-15 mins).

Get ready for nutty, aromatic, crusty, seedy, multigrain magic! 💡

What can SOURDOUGH bread do for you? 🤔• Sourdough bread's slow fermentation process can make it more enjoyable and easie...
27/02/2026

What can SOURDOUGH bread do for you? 🤔

• Sourdough bread's slow fermentation process can make it more enjoyable and easier to digest.
• Real sourdough, made without commercial yeast, may offer benefits like:
- Lower blood sugar impact
- Improved gut health
- Reduced gluten
• Not all "sourdough" bread is authentic - check labels carefully to reap these benefits 😊.

POKE TESTKnow when to bake with the POKE test, use your knuckle or your finger. Poke the dough in the final proofing sta...
09/02/2026

POKE TEST

Know when to bake with the POKE test, use your knuckle or your finger. Poke the dough in the final proofing stage and check these signs:

➡ Quick spring back = under-proofed (bakes to a dense crumb, small volume, sharper ears); give it more time, check again after 30 minutes to 1 hour (shorter time if you are in a warm place).

➡ Slow partial spring back, leaves a slight dent = just right (bakes to a beautiful volume/bloom, usually open crumb unless de-gassed in shaping and intended to be closed-crumb, with a nice ear) = TIME TO BAKE! 👍

➡ Dent Stays = fully proofed (bakes to a little oven spring, flatter loaf, no ears) BAKE RIGHT AWAY, don't delay.


SOURDOUGH “EAR”Who wants that thin, crispy flap of crust that curls up along the edge of a loaf's score line during baki...
08/02/2026

SOURDOUGH “EAR”
Who wants that thin, crispy flap of crust that curls up along the edge of a loaf's score line during baking? It is considered a sign of a well-proofed loaf with good oven spring, often created by proper fermentation and building dough strength and structure, making it a sought-after, aesthetically pleasing feature for artisan bakers.

A sourdough ear occurs when the dough expands in the oven, causing the scored edge to rise and lift, resulting in a "rabbit ear" or curly, crunchy flap.

While it looks impressive, the ear itself is not necessary for great-tasting bread, though it adds a delightful crunch. Some bakers and consumers could care less, as ears usually come with a slightly harder crust, proving a bit of a challenge for those accustomed to softer breads.

PROOFINGIn sourdough, proofing's a broad term that covers a few stages 😊:*Bulk fermentation: The initial rise after mixi...
06/02/2026

PROOFING
In sourdough, proofing's a broad term that covers a few stages 😊:

*Bulk fermentation: The initial rise after mixing, where the dough develops structure and flavor. Starts when sourdough starter is added to flour (and other ingredients).

*Final proof: The last rise before baking, where the shaped dough gets its final shape. Also called Final Rise.

*Cold proof: A slower proof in the fridge, develops complex flavors AND firms up the dough, making decorative scoring easier 😊. It also gives flexibility in terms of baking time. If the fridge is cold enough 4°C or colder, dough can pause fermentation and will not overferment. Cold proof gives the baked dough its beautiful blisters.

🍞 RECIPE: SOURDOUGH LOAF BAKED IN A PAN (ENRICHED) Ingredients:- 1 cup active sourdough starter- 1 1/2 cups warm water- ...
06/02/2026

🍞 RECIPE: SOURDOUGH LOAF BAKED IN A PAN (ENRICHED)

Ingredients:
- 1 cup active sourdough starter
- 1 1/2 cups warm water
- 3 1/2 cups bread flour
- 1 tsp salt
- Optional: 1 tbsp coconut oil, 1 tbsp honey, 2 tbsp powdered full cream milk.
*Nice to have: Egg for egg wash before baking.

Instructions:
1. Mix starter, water, flour, salt, and optional ingredients (if using). Mix thoroughly for 5-10 mins. The fold into itself 2x with 20-35 minutes interval. You can skip this if you have no time.
2. Rest dough for 3-4 hours (more or less) especially if baking in a warm/tropical kitchen like Philippines 😊).
3. Shape into a loaf. First, de-gas or tap dough as you spread dough to the length of the loaf pan, to collapse big bubbles. This makes for a finer crumb. Place in a greased loaf pan with size 9x5 inch or lined with a parchment paper, proof for 2-4 hours or until dough doesn't spring back quickly when poked, it leaves a slight dent when it is ready to bake. Another way to know when it is ready to bake is when dough expanded to fill up to the pan rim or a little over, to know when it is usually ready to be baked.
4. Optional: Brush with eggwash and score the top diagonally to guide expansion and make a nice slit when baked.
5. Bake at 200°C (425°F) with steam* for 35-40 mins.

*Steam tip: Place an oven-safe dish with boiling water next to or below the loaf for the first 10-15 mins, then remove for a crispy crust.

Sounds good? Try it! 🥰🍞

Note: Writing this recipe (and baking) in a warm kitchen. 🥰🔥 Timing is based on a faster fermentation because warm room temp ferment dough faster. So if your kitchen is 🥶 cold, expect a longer timeline.

OPEN BAKINGLet's talk about open baking sourdough! 😊 A dutch oven is not the only way to bake sourdough. If your oven ha...
05/02/2026

OPEN BAKING

Let's talk about open baking sourdough! 😊 A dutch oven is not the only way to bake sourdough. If your oven has a steam function, here's an option:

- Phase 1: 25 mins at 230°C with steam
- Phase 2: 10 mins at 200°C without steam, more or less time and temp, depending on your color preference (browning).

💝 Moisture from steam gives a beautiful crust and flavor.

🤔No steam function? No worries! You can improvise: place an oven-safe dish with boiling water next to or below the dough for the first 25 minutes to create moisture, then remove and finish baking to brown the crust.

Note: While others preheat the dish empty, boil water while preheating the oven, and then pour boiling water after loading dough in the oven… I simplify my oven and avoid accidents! I do preheat the oven with the dish that has water in it. This way I dont have to boil water, and also skip the filling of the hot dish with boiled water, which sometimes causes damage to the glass door of the oven.

The secret to that perfect "ear"? 💪 Perfect fermentation is key! Master that, and the steam (or your improvised steam) does the rest.



📷 credits to Valvieja's Homemade • Dragonfruit Sourdough

Sourdough bread has some awesome benefits for your health 💡! Here are some key ones:- Easier to digest: The slower ferme...
04/02/2026

Sourdough bread has some awesome benefits for your health 💡! Here are some key ones:

- Easier to digest: The slower fermentation process breaks down gluten, making it a good option for some people with sensitivities.
- Higher nutrient availability: Sourdough's natural fermentation increases bioavailability of nutrients like iron, zinc, and B vitamins.
- Lower glycemic index: Sourdough's slower digestion means a slower sugar release, which can help regulate blood sugar levels.
- Gut-friendly: The good bacteria in sourdough can support gut health.

Best of all, making your own sourdough bread ensures you are eating the real deal, without shortcuts. And it is like starting a therapy, beneficial for your brain health. 🫰❤️

Want to start your sourdough journey? Stick around for more info 🙂

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