Sourdough for Beginners: Sharing

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Hive mind, I’d like some experienced insight. As I am learning more about the process, I accidentally came across someth...
07/24/2025

Hive mind, I’d like some experienced insight. As I am learning more about the process, I accidentally came across something that goes against the bulk percent rise chart I have tried to follow. My ambient temp is 78, I accidentally let my dough double (which I understand to be 100% rise, correct?). I cold re****ed and baked the next day anyway. As a result I got one of my best loaves. So I repeated the same process a fee more times bulk fermenting to double the volume. The shaped loaves seem to rise just a little in cold re**rd (not significant), but they have better oven rise and softer crumb than my previous bakes. Seems like I have been chronically under fermenting while afraid to over ferment. I am learning to go by the look and the feel of my dough. But this brings me to question the charts. Should I just always shoot for 100% rise and not worry about the charts? I mean, my experiment says I should.
I use basic recipe
100g starter (freshly peaked or peaked and refrigerated up to 3 days)
350g water
20g oil
500g bread flour
10g salt
Mix all, rest an hour, coil folds x3 or x4 every 30 minutes. Total bulk 5-6 hours at room temp of 78 or till double. Shape, cold re**rd overnight. Bake next day (score and spray with water) at 450F in cold Dutch oven for 30 min lid on, 25 min at 410F lid off.

Credit : Anya Bruner

Please do not judge me but does anyone else enjoy baking discard recipes more than just baking bread? 🫣 I’m pretty new t...
07/24/2025

Please do not judge me but does anyone else enjoy baking discard recipes more than just baking bread? 🫣 I’m pretty new to sourdough (around 2 months) and also new to baking, and I have to admit I fall in love with baking discard recipes!! My whole family loved everything I made so far!! Here is a pic of something I baked two nights ago! Apple cake discard recipe!! Pleade share your favorites discard recipes, I have a lot discard and I’m looking for new things to make. ♥️

Sourdough Apple Streusel Cake
Topping:
* 1 small apple (120g), diced
* 1 tsp cinnamon
* 30g flour, 11g cornstarch, 50g brown sugar
* 42g cold butter (cubed)
Cake Batter:
* 113g soft butter
* 210g flour, 10g baking powder, 6g salt
* 200g sugar
* 1 egg
* 113g sourdough discard
* 170g sour cream
Glaze (optional):
* 60g powdered sugar
* 14g melted butter
* 14g milk
Steps:
1. Preheat oven to 325°F (160°C). Line a 9-inch cake pan.
2. Toss apples in cinnamon. Mix streusel and chill.
3. Cream butter, dry ingredients & sugar. Add egg, discard, and sour cream.
4. Spread thick batter in pan. Top with apples & streusel.
5. Bake 45–50 min. Cool 10 min.
6. Drizzle glaze if using. Serve warm.
Best eaten same day. Store airtight up to 3 days.

Credit : Vanessa Grynyuk

Does anyone’s starter bulk ferment SUPER FAST? Right now in the summer, I have mine in the attic (temp ranges from 80-90...
07/24/2025

Does anyone’s starter bulk ferment SUPER FAST? Right now in the summer, I have mine in the attic (temp ranges from 80-90 degrees F)
I swear she bulk ferments in about 1 hour and 30min(counting from the moment I mix the flour/water).
I’ve let it rest for 2 hours and she over ferments, super stringy web like dough and hard to work with. Her sweet spot is 1 hour 30-45 minutes.
Just wondering if it’s just mine cuz I’ve never heard of anyone’s fermenting this fast. But she makes the most delicious airy bread!! Adding some pics so yall see what she looks like 😁
(FYI in the winter it takes her about 4 hours to BF)

Credit : Carol Marysol Flores

After almost a year of trying.Credit : Nicolette Vandervort
07/24/2025

After almost a year of trying.

Credit : Nicolette Vandervort

I’ve been making SD Pretzel rolls for years. I could probably make them in my sleep 😬. Always in a lye bath for authen...
07/24/2025

I’ve been making SD Pretzel rolls for years. I could probably make them in my sleep 😬. Always in a lye bath for authentic pretzel flavor.

Durum WW Sourdough Pretzel Rolls
Starter Build
* Build 1: 150g Durum, 22g Durum bran, 100g water, 64g AP starter
* Build 2: 87g Durum, 63g water
* Total Starter: 336g → Use 150g (Levain ~29%)

Dough Flour (% of Total Flour)
* 300g Durum (46%)
* 250g Whole Wheat (38%)
* 102g Bread Flour (16%)
* Total Flour: 652g
Hydration
* 435g Water (66.7%)
* With add-ins: ~70.2%
* Final Dough Hydration: 65.7%
* Whole Grain %: ~34%

Add-ins
* 7.1g Diastatic malt powder (1.1%)
* 79g Softened butter (12.1%)
* Total Add-ins: 13.2%
* Final Dough Weight: ~1,677g

🔁 Process Overview
Mixing
1. Mix malt into water, combine with starter.
2. Add flours slowly → shaggy dough. Rest 30–60 min.
3. Add salt + remaining water, mix 14–20 min (until silky dough).

Bulk Fermentation (80°F)
* Stretch & fold 3x, resting 10–15 min between.
* Final rest to total ~1.5 hrs.
* Refrigerate overnight.

Shaping & Proofing
1. Rest dough 1 hr at 80°F.
2. Divide into 110–135g portions. Shape into rolls.
3. Proof ~1.5 hrs to ¾ proof.

Lye Bath (3.5%)
* 2L cold water + 70g sodium hydroxide.
* Bring to boil, then turn off heat.

Dip & Bake
1. Dip each roll in lye bath (15 sec, upside down).
2. Drain briefly, place on Silpat-lined steel tray.
3. Score tops (“X”) + sprinkle with pretzel salt.
4. Bake at 450°F for 15–20 min (to 200°F inside).
5. Cool on rack. Store in open paper bag (not sealed).

Credit : Ian Sandman

She’s ready, right? Fed her 8 hours ago.Credit : Tracy Smith Clark
07/24/2025

She’s ready, right? Fed her 8 hours ago.

Credit : Tracy Smith Clark

I have been reading with interest the concept of using discard to make pizza crust. The directions I had seen was to he...
07/24/2025

I have been reading with interest the concept of using discard to make pizza crust. The directions I had seen was to heat a cast iron pan in the oven to 400 degrees. Once the oven is hot, oil it well and pour the discard into the pan and spread it semi-thin across the pan. Bake it for 10-15 minutes until just starting to brown. Remove from oven and add sauce and toppings/cheese to the pizza crust and bake for approx. 10 more minutes until the cheese is melted and the crust is lightly browned.
As I spread the discard (I added a little filtered water to make it easier to spread), I also sprinkled it with garlic, Italian seasoning, salt and pepper. I had some red pasta sauce that need to be used up, so I used that for the pizza sauce. Pepperoni, onions, olives and cheddar and mozzarella cheese were to toppings for this experiment.
I did not tell hubby what I was doing until he was raving about the crust and how much he liked it. Once I told him, he was all in favor of a do over and that I was onto something 😊.
Excellent use of discard. For this pizza on a 12” square cast iron pan, I used approx. 2 cups of discard.

Credit : Donna Kreuger

No one in my life can appreciate this but I know you guys can 😍Credit : Melissa Penley
07/24/2025

No one in my life can appreciate this but I know you guys can 😍

Credit : Melissa Penley

I’m doing this recipe for the first time out of curiosity. It’s finally being baked. BUT this is my biggest dough yet!!C...
07/24/2025

I’m doing this recipe for the first time out of curiosity. It’s finally being baked. BUT this is my biggest dough yet!!

Credit : Tara Rose

Someone plz HELP me… 95% of the time my loaves turn out like this and it PMO.Recipe I use:100g starter500(ish)g flour11g...
07/24/2025

Someone plz HELP me… 95% of the time my loaves turn out like this and it PMO.
Recipe I use:
100g starter
500(ish)g flour
11g/2tsp salt
325-350g water
4 sets of S&F 30mins apart, put in fridge overnight or until ready to use. Before baking, final shaping and scoring.
Bake at 450 for 30mins with DO lid on, then 15ish mins with DO lid off.
(I also use a grate in the bottom of my DO so that the heat can be more evenly distributed along the bottom… I’ve done the same methods and recipe with it just in the DO and had the same result.
The taste is great, but the bottom part SUCKS and the crust is as hard as a rock.
If anyone has a foolproof recipe that doesnt require the use of rocket science, I’d love to know it!

Credit : Emma Byrne

I’ll never not make sourdough cinnamon rolls. So gooey, moist, and delicious. 🤤I use a recipe by Lizzy T, she uses yeast...
07/24/2025

I’ll never not make sourdough cinnamon rolls. So gooey, moist, and delicious. 🤤
I use a recipe by Lizzy T, she uses yeast but to substitute I use 110-150g of active starter. Been my favorite recipe for years!

Sourdough Cinnamon Rolls
Adapted from Lizzy T's recipe, using 150g active sourdough starter.
Dough:
* 150g active starter
* 180ml warm milk
* 1 egg
* 50g sugar
* 60g soft butter
* 350g all-purpose flour
* 1 tsp salt
Filling:
* 100g brown sugar
* 2–3 tsp cinnamon
* 45g soft butter
Glaze:
* 60g powdered sugar
* 1–2 tbsp milk or cream
Steps:
1. Mix all dough ingredients, knead until smooth.
2. Bulk ferment 4–6 hrs at room temp (or overnight in fridge).
3. Roll out dough, spread butter, sprinkle cinnamon sugar.
4. Roll up, cut into 8–12 pieces.
5. Proof 2–4 hrs until puffy.
6. Bake at 350°F (175°C) for 25–30 min.
7. Glaze while warm.
Enjoy gooey, tangy-sweet perfection!

Credit : Carool Guerrero

So I made a mistake and left the bowl with my dough on the stove top while I baked. I didn’t realize it would get that h...
07/24/2025

So I made a mistake and left the bowl with my dough on the stove top while I baked. I didn’t realize it would get that hot, thank goodness it’s a Pyrex! So I couldn’t stretch and fold it was HOT and sticky. Went to bed and figured I would try to make something anyways. Well it rose, but now it’s extremely overproduced I am assuming with 12 or so hours in a 70° + house. It’s gonna have to go in the fridge til after work. Any ideas on what I could make with possibly partially cooked and over proofed dough?

Credit : Sarah Frazier

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