Sourdough for Beginners: Sharing

Sourdough for Beginners: Sharing Welcome to My Page!, i'm not seller i just share photo from Facebook Group! Creator I give credit below the caption!

Here's my recipe I made two and had enough to make a breakfast roll......Sourdough Sandwich Bread RecipeI'm going to kee...
12/11/2025

Here's my recipe I made two and had enough to make a breakfast roll......Sourdough Sandwich Bread Recipe
I'm going to keep it simple use good bread flour and good starter is key for great results.
6 cups sifted bread flour
6 Tbs sugar
1 Tbs salt
2 Tbs oil
2 cups of warm water
1 cup Sourdough starter
In a large bowl add the 6 cups of sifted bread flour.
Then in another bowl add the warm water, sugar, salt, oil and starter . Then stir well to dissolve ingredients.
Add liquid mixture to the flour and stir in . Then just cover it and let sit about 30-40 minutes before kneading.
Then knead dough well 8-10 minutes a shape into a ball and cover.
After 30-40 minutes start stretch and folds every 30-40 minutes covering after each.
Do at least 3 or 4 sets of stretch and folds each time you'll notice the changes in the dough.
On final rise have a dough shape into a ball in the center of the bowl. I spray a light film of cooking spray to keep the surface of the dough moist. Cover with plastic bag and let bulk rise in a warm environment. It takes 4 to 5 hours to rise depending on temperature.
Then when the dough ready I remove it to a floured surface flatten and stretch out the dough. You can shape into loaves or the type of bread you like.
I shape two loaves and had enough dough for a breakfast sweet roll.
I placed the loaves in my loaf pans that I sprayed with cooking spray. It sprayed the top of the loaves to. I covered the loaves with plastic bags let above the rim of the pan. Then I fridge them overnight and they continue to rise.
I preheated the oven to 450F I scored the loaves while they were cold . I baked my breakfast roll first allowing the loaves to sit on the counter a while.
I covered the loaves with my other cast iron pans and place them in the oven. I baked a 450F for the first 15 minutes then reduce heat to 390F for the next 15 minutes. Then uncover the loaves and let the tops brown for 8 - 12 minutes time may vary.
Remove loaves from oven when done and out of pan to a cooling rack. I rotate loaves for even cooling.
I hope this recipe helps my bread loving friends.....ENJOY......BIG AL.....

Credit : Alvin Lacarbo

I read many posts about how difficult it is to manage your starter. Understanding how the rise and fall is affected by t...
12/11/2025

I read many posts about how difficult it is to manage your starter. Understanding how the rise and fall is affected by the ratio of ingredients and temperature is absolutely key to a successful starter.
With a mature starter, I use a 1-4-4 at room temp, it’s my go to when I want to bake in 12 hours. If I want to bake in in 4 to 5 hours, I’ll use a 1-2-2 in the oven with the light on (80 degrees). I keep my “mother” starter in a cool 45 degree environment and feed it every 5 to 6 days. I pull out what I need when I bake.
Now I just need to learn how to understand bulk rise and cold fermentation. So much to learn!

Credit : Christopher Eric Drain

Fam is getting tired of regular bread so I switched it up. Garlic butter pull apart bread! So good!125 g starter375 g ...
12/11/2025

Fam is getting tired of regular bread so I switched it up. Garlic butter pull apart bread! So good!

125 g starter
375 g warm water
20g olive oil
500g Bread Flour
12 gr salt
Did two sets stretch and folds. Left in warm place to double
Cut into pieces dipped in melted butter garlic parsley Parmesan and red pepper flakes.
Put in greased baking dish let rise again for two hours in warm place.
Put olive oil on top, dimpled baked 425 for 40ish minutes
Brushed butter mixture on top then flaky salt.

Credit : James Callahan

Making flight boxes as gifts with mini loaves (6x3), I’m taking some in for coworkers/departments, some may have knives ...
12/11/2025

Making flight boxes as gifts with mini loaves (6x3), I’m taking some in for coworkers/departments, some may have knives but idk about all. What would y’all recommend? I feel with the box and mini loaves it takes away from the aesthetic to pre cut? I was going to send 2 butters or a butter/oil I also make.
Pic of the first 2 loaves (Rosemary Parmesan and Plain) cooling!

I did 250-270 grams per loaf. I made it in bulk dough and cut during shaping. 5kg bread flour total for each bulk batch, and varying starters just whatever suggested I multiplied. I use KA. That got me 30 mini at least I stopped weighing every one bc it was daunting lol, so I eyeballed and spot checked. I am making 30 boxes. Baked opened and uncovered in mini loaf pans 6x3. I had a tray under and I sprayed a few times in the first 20 mins for steam.
I did 18-20 mins at 450 spraying every 5-10 with water and a tray under them. I didn’t put boiling or hot water bc it freaked me out lol. This worked out well for me.
I’m also making gingerbread and a Christmas loaf. They’re baking now!
Rosemary and Parmesan- base loaf recipe and included dried rosemary and fresh shredded Parmesan during stretch and folds
Plain- just a basic 500g flour loaves I made mini
Gingerbread- a cross between Acts of Sourdough and That sourdough gal. 500g flour loaves mini.
Christmas Loaf- That sourdough gal’s chocolate chip loaf- sweet stiff starter, vanilla bean paste, added chocolate chips and holiday m&m’s
I’ll add a pics when they’re done!

Credit : Colleen Amanda

I was gone for a couple of weeks. Fed the starter and voila good loves.Credit : Mary Spina West
12/11/2025

I was gone for a couple of weeks. Fed the starter and voila good loves.

Credit : Mary Spina West

I will never be able to stop making these discard lemon bars now OH MY GOODNESS 🤤Crust* 1 cup unsalted butter* ⅔ cup pow...
12/11/2025

I will never be able to stop making these discard lemon bars now OH MY GOODNESS 🤤

Crust
* 1 cup unsalted butter
* ⅔ cup powdered sugar
* ⅓ cup sourdough starter (active or discard)
* 1 tsp vanilla
* 1 tsp salt
* 2¼ cups all-purpose flour
Lemon Filling
* 6 large eggs
* 2 cups sugar
* ½ cup sourdough starter
* 1 Tbsp lemon zest
* 1 cup lemon juice
* ¼ tsp salt
Instructions
1. Preheat oven to 350°F. Line a 9×13 pan with parchment.
2. Cream butter + powdered sugar. Add starter, vanilla, salt.
3. Mix in flour on low until combined.
4. Press dough into pan and bake 20–23 min until lightly golden.
5. Whisk filling ingredients until smooth.
6. Pour over warm crust. Reduce oven to 325°F.
7. Bake 20–23 min until just set (wobbly, not wet).
8. Cool fully. Lift out, dust with powdered sugar, cut into squares.

I’m new to the sourdough baking. I started my started on Saturday and have been feeding it small amounts each day. I bel...
12/11/2025

I’m new to the sourdough baking.
I started my started on Saturday and have been feeding it small amounts each day.
I believe yesterday it had its false rise which i discarded half and fed once again.
This morning I’ve woke up to it looking like this!!!
Is this the direction I need to go in?
Disclaimer. I am buying a new jar today as this one is just too small😅

Credit : Maisie Hannah

First loaf! Went super simple. Received a starter that I was told was a couple months old already so I went in for a bak...
12/11/2025

First loaf! Went super simple. Received a starter that I was told was a couple months old already so I went in for a bake pretty quickly after first couple feeds.

120g starter 310g warm water from RO filter (think I got to apprx 90f with kettle) 500g King Arthur unbleached AP filter

4 stretch and folds 20-25 mins apart. Shaped into ball after last stretch and allowed to proof in oven with light on about 4 hours. (I think I checked around 3hrs and allowed it to go another hour or so)

Full on shaped and tightened on countertop until I was satisfied and then put in lined bowl, into the refrigerator for 24-25 hrs. Took out and let sit in countertop while I preheated the oven.

Allowed cast iron double pot to pre-heat in the oven at 500.

Baked at 500 for 20. Lid off and baked another 25 or so for this result.

Overall I am happy with the first go. In my very unprofessional opinion the crumb and overall way that it expanded looked nice throughout although photos don’t exactly reflect that.

Credit : terrellq

Feeling so defeated. Third attempt and third fail. I thought for sure I had it this time. Dough was pillowy soft, had it...
12/11/2025

Feeling so defeated. Third attempt and third fail. I thought for sure I had it this time. Dough was pillowy soft, had it shaped into a bouncy ball shape, internal temperature was 205.6 and it looked good coming out of the oven… until I turned it over. What the heck caused this? Could it have been the ice cube I put in under the parchment? HELP!!!

Credit : Tonya Cribbs

if you try this use more orange juice. I followed directions from another recipe. From the comment people have used all ...
12/11/2025

if you try this use more orange juice. I followed directions from another recipe. From the comment people have used all orange juice in place of water to 40g of juice in place of water to 1 cup of juice in place of water. So...i think I will try the 1/2 cup per loaf since I always make two loafs at a time. Its very good by the way I can taste the orange but would likes a deeper flavor. It really is a great bread. Someone ask about the crumb, you want a denser loaf to hold your cranberries or they will fall out when your cut it. I think I nailed it. Merry Christmas y'all!
Orange cranberry sourdough. Just add 1 Tablespoon orange rind, 1 Tablespoon orange juice, and 1 cup dried cranberries to your regular sourdough recipes. I threw it into my mixer with my flour and other ingredients and mixed it all together. I doubled the above ingredients because I made two at once. Aren't they beautiful. FYI, don't be temped to add more orange juice because it may inhibit you yeast growth.

Credit : Pam Wade

Just a tip if you want or need to change the grease on your kitchen aide. I was following a video. I had a big mess tryi...
12/11/2025

Just a tip if you want or need to change the grease on your kitchen aide. I was following a video. I had a big mess trying to get the old gunk out. My husband pulled out a can of gun cleaner. Omg it was sparkling clean. I know you don't have to get it all off. But my OCD wouldn't allow me to regrease it with some dirty oil on it.

Credit : Jan Thibodeaux Meche

What is going on with my starter? I left it on the counter for 3 days without feeding.Credit : Stefanie Dowdy
12/11/2025

What is going on with my starter? I left it on the counter for 3 days without feeding.

Credit : Stefanie Dowdy

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