@hellofalife_55: just a whole lot of flour, starter and patience turning into fresh bread. somehow i still never get tired of watching this process from start to finish. 4 classic loaf tin loaves 9x5 1,380 g water 400 g active sourdough starter 1,900 g bread flour 40 g salt for 1 loaf: 345 g water 100 g active starter 475 g bread flour 10 g salt mix water and starter together, then add flour and salt and mix until everything is incorporated. cover and rest for 1 hour. do 3-4 sets of stretch and folds about 30 minutes apart. cover and let bulk ferment until the dough has noticeably risen and looks puffy with bubbles around the edges. divide into 4 equal portions, about 900g each. shape and place seam-side down into loaf tins. cover and let proof until ready to bake. you can bake the same day or refrigerate and bake later depending on your timing. bake at 425°f covered for about 40 minutes, then uncover for 5 minutes until golden and the internal temperature reaches about 205°f. cool completely before slicing. #sourdoughbread #sourdoughrecipe #sourdoughforbeginners #breadmaking #homemadebread

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Saturday 03 October 2026 04:28:50 GMT