sourdough_proven

sourdough_proven Passionate baker that just like bread.
(1)

06/11/2026

🙌🏻Smoked Salmon Croissant 🫶🏻
🙌🏻Chicken Salad Croissant

is one of those places that makes you want to stay longer than planned

06/09/2026

olive-mini pizzas because olive dough + melty cheese = pure perfection. 🍕🫒

Pizza Dough
• 400g 00 pizza flour
• 280g water
• 60g sourdough levain (or 4g instant yeast)
• 6g salt
• 1 cup chopped black & green olives

Toppings
Sesame seeds, tomato sauce, fresh basil, chopped green onions, chopped jalapeños, pesto, mozzarella, and a drizzle of extra-virgin olive oil .

Process
1. Mix all dough ingredients until a rough mass forms. Rest 35 min.
2. Knead until smooth, then rest 30 min.
3. Add chopped olives and mix until incorporated.
4. Cover and bulk-ferment ~4 hours at room temp. Refrigerate 24–48 hours.
5. Remove from the fridge, degas, and divide into 6 balls. Place on a lined pan and proof until puffy (about 2 hours).
6. Drizzle olive oil over each ball, flatten, and add toppings.
7. Bake at 450°F for about 15 minutes or until golden.

06/09/2026

Formula:
• 750g bread flour
• 550g water
• 150g sourdough starter
• 16g salt
• a dash of instant dry yeast
⏱️ 6h bulk fermentation
❄️ 12h cold proof

My starter had been hibernating for almost a month 😴 so I gave it a tiny pinch of instant yeast and hoped for the best.

Thought it was overproofed.
No ear, not the prettiest loaf… but bread surprised me again.

Soft, beautiful crumb.
Not full sourdough flavor, but mission accomplished.

06/07/2026

That moment when you open the lid and realize the fermentation understood the assignment.

Unpopular opinion:Sometimes a really good croissant sandwich can compete with artisan bread 🥐 I’m still thinking about t...
06/02/2026

Unpopular opinion:
Sometimes a really good croissant sandwich can compete with artisan bread 🥐

I’m still thinking about those flaky layers.
🥓 Bacon + eggs
🧀 Cheese + eggs




05/31/2026

Most sourdough bakers preheat their baking vessel. I don’t and after plenty of testing, I haven’t found a reason to.

A cold-start Granite Ware roaster consistently gives me excellent oven spring, I originally chose it because it’s lightweight and easy to use, but I kept using it because the results were no different from my Dutch oven.

This is simply what works for me and my setup, and it may not be the best approach for everyone.

Which team are you on?

Address

Houston, TX

Website

,

Alerts

Be the first to know and let us send you an email when sourdough_proven posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to sourdough_proven:

Shortcuts

Share

Category