Sourdough Starters

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I tried skipping the heavy Dutch ovens and used the two-loaf-pan method instead, and honestly, I’m pretty impressed! 🥖✨S...
06/17/2026

I tried skipping the heavy Dutch ovens and used the two-loaf-pan method instead, and honestly, I’m pretty impressed! 🥖✨

Same artisan-style loaves, but so much faster — no long preheat, no waiting for the Dutch oven to recharge between bakes, and I can bake multiple loaves at once. Plus, the slices come out more uniform and toaster-friendly, with a slightly softer crust that some people actually prefer.

Also, I’m not going to lie… I was always nervous I’d drop a Dutch oven and either break the oven door or my foot. 😅

Has anyone else tried baking sourdough this way? What did you think? 🍞🤎

My 4th sourdough attempt and I still can’t figure out the browning. 😅🥖The top keeps coming out pretty light, but then th...
06/17/2026

My 4th sourdough attempt and I still can’t figure out the browning. 😅🥖

The top keeps coming out pretty light, but then the bottom gets way too dark. I’m using a proofing box and watching the dough temperature the whole time, but it keeps turning out about the same. I’ve tried changing little things in my method, but I’m still missing something.

Can someone help me figure out where I’m going wrong? Any tips would be so appreciated! 🙏🍞

Need some major sourdough help. 😭🥖I mixed this dough yesterday and finished my stretch and folds around 6pm. I planned t...
06/17/2026

Need some major sourdough help. 😭🥖

I mixed this dough yesterday and finished my stretch and folds around 6pm. I planned to let it bulk ferment for about 12 hours, but this morning I got unexpected news and had to leave to say goodbye to my grandmother. 💔 I just got home, and the dough has been fermenting way longer than I meant for it to.

Do you think it’s still okay to shape and bake, or is it too far gone? What would you do with it at this point? 🙏🍞

I opened my starter and found this weird wrinkly layer floating on top… please tell me this isn’t what I think it is. 🥺😭...
06/17/2026

I opened my starter and found this weird wrinkly layer floating on top… please tell me this isn’t what I think it is. 🥺😭

Is this mold, kahm yeast, or something else? Would you toss the whole thing or is there any chance it can be saved? 💔🥖

My sourdough starter got so active it shattered the jar, and I’m honestly heartbroken. 😩💔 Now I’m worried there could be...
06/17/2026

My sourdough starter got so active it shattered the jar, and I’m honestly heartbroken. 😩💔 Now I’m worried there could be tiny glass pieces in it. Would you toss the whole thing and start over, or is there any safe way to save it? 🥖😭

Today’s sourdough drama… 😅🥖I started mixing my dough around 6:45 this morning, thinking I’d be home from my doctor’s app...
06/17/2026

Today’s sourdough drama… 😅🥖

I started mixing my dough around 6:45 this morning, thinking I’d be home from my doctor’s appointment around 1pm to check on bulk fermentation — rise, bubbles, dome, all the things.

Well, they just called and said they’re running behind and bumped my appointment to 1:30. I’m still pretty new to this, but based on the dough temperature, I think it’ll be ready around 2pm… and I definitely won’t be home by then. 😭

What would you do in this situation? Should I pop it in the fridge before I leave, or just let it ride and hope for the best? 🍞✨

This is my very first loaf from my very first sourdough starter, and I’m so proud of it! 🤎🥖My starter had been doubling ...
06/17/2026

This is my very first loaf from my very first sourdough starter, and I’m so proud of it! 🤎🥖

My starter had been doubling consistently before baking. I did 4 sets of stretch and folds, let it bulk ferment at room temp for about 4 hours, shaped it, then cold proofed for 13 hours. I baked it at 450°F in a Dutch oven for 30 minutes with the lid on and 20 minutes with the lid off.

The flavor is amazing and the crust turned out really nice, but I’m still learning how to read the crumb. What do you guys think? Any tips or things I should improve for my next loaf? 😊🍞

What’s your favorite scoring tool for sourdough? 🍞🔪I have these two different scorers, but honestly, neither one really ...
06/15/2026

What’s your favorite scoring tool for sourdough? 🍞🔪

I have these two different scorers, but honestly, neither one really makes me happy. I’m looking to try a better option that gives cleaner cuts and feels easier to control.

Do you prefer a lame, a craft knife, razor blades, or something else? Any recommendations? 👀✨

Is she fully risen or does she need a little more time? 🤔🍞First time trying the float test method, so I’m not totally su...
06/15/2026

Is she fully risen or does she need a little more time? 🤔🍞

First time trying the float test method, so I’m not totally sure what I’m looking for yet. She’s floating, but I’m wondering if that means she’s ready to bake with or if I should let her rise a bit longer.

What do you think — ready to go or wait a little? 👀🥖

I think I just made a major rookie mistake 😅🍞After keeping the same starter going for over a year, I accidentally used *...
06/15/2026

I think I just made a major rookie mistake 😅🍞

After keeping the same starter going for over a year, I accidentally used **all of it** to make these two loaves. I haven’t baked them yet, but the dough is already shaped and proofing.

Is it too late to pinch off a small piece of dough and use that to rebuild my starter, or did I just lose it? Any advice from sourdough folks? 🙏🥖

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