@chloejp.yaps: My beginner friendly same day sourdough bread recipe with timestamps🍞✨ This is a 65% hydration recipe so is much easier to handle for beginners and it’s using a starter that is only 11 days old!!👀 Ratios used: 130g active starter 320g water 500g very strong bread flour 10g salt Pop any questions you have below & I will do my best to answer them all👇🏼 Save this for your next bake & follow me for more beginner friendly recipes & tips!🤍 #sourdough #sourdoughtok #sourdoughbread #breadtok #homebaking
Thank you for your video! Really help me kickstart my sourdough journey. You made it look so effortless!
2026-09-01 14:12:57
0
Rina :
My sourdough always die 🫠
2026-08-09 06:46:55
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Toni Stautz :
Which flour exactly do you guys use? 🥰
2026-09-01 08:43:16
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Keshisha Ramsewak :
followed your recipe but halfed it, and this is my result
2026-08-17 19:07:09
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cal_ :
just out of curiosity, what's the rice at the bottom of the dutch oven for?
2026-08-10 20:13:47
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🍮𐙚×Jelly⋆˚꩜。𐔌՞. .՞𐦯⋆. 𐙚 ˚ :
im nervous I hope it comes out alright (I'm 17 and I have NO idea wth im doing)
2026-08-11 15:20:33
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Neri :
I just follow ur vid last night but i bake ut the in the morning
2026-08-07 14:26:54
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the_sofie :
This is an exact timeline I can actually follow that works around my mom schedule 🥲🥲🥲 Going to try my hand at sourdough in the next few weeks
2026-08-30 12:04:05
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psychosiblings28 :
Does bread flour and all purpose flour made a difference
2026-08-06 18:44:35
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areebah :
Heyyy quick question what time did you feed your sourdough so you could start baking at 8?
2026-08-06 05:07:12
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rita🪽 :
can i open bake with this recipe?
2026-08-13 07:59:10
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⃟ :
I think my starter got mold on day two
2026-08-11 11:04:58
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📚Samantha📚 :
my blueberry lemon ❤️
2026-08-09 07:09:58
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Annay Ratcliff :
Mine comes out a little dense and gummy-ish texture. It cooled for a couple hours and my starter is around 2 months old. Do you have any suggestions?
2026-08-12 03:11:22
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cooking with me :
Such beautiful bread
2026-08-07 18:00:26
8
_ameliab005 :
Hi question why did u take the temperature after folds if bulk starts when the dough is mixed as then wouldn’t this then give the overall bulk fermentation time?