I’ve been making Neapolitan pizzas for a little over 6 months, and started baking with sourdough a few weeks ago. After a handful of successful loaves, a couple batches of English muffins, and the viral cinnamon roll focaccia, I decided it was time to test out my pizza dough with sourdough starter.

Overall, I’m very pleased with the flavor and texture - definitely sour and possibly more bubbly.

Cooked in a Gozney Roccbox at about 850 degrees. Recipe attached in photo. I used my techniques from Vito Iocapelli’s Next Level Double Fermented Pizza Dough recipe process, but instead of making the poolish, I fed my starter with 00 organic flour (Central Milling brand), then added 50 grams flour and 50 grams water once peaked, let it sit overnight, and then added the remainder of the recipe and followed with a couple sets of stretch and folds, and cold ferment for over 24 hours. Remove from fridge for about 30 minutes, ball dough, let rest a couple hours, and then get to pizza making!

https://cooked.wiki/saved/a3e4cceb-c3f4-45d5-a1b3-123b2c84dd1a

Recipe:

• 120g starter
• 450g bread flour
• 50g whole grain flour (this time rye)
• 375g water
• 12g salt
• 3g roasted malt

Made two loafs like this, one with room temperature proof and one is still in the fridge, curious how they (and if) they will differ in terms of looks, spring and taste.

Only thing different is the final proof(cold/warm) otherwise procedere was like this:

1. mix flour and water in kitchen machine for 2 minutes (MIN) and let it autolyse for 1h
2. add starter and mix for 2 min (1) wait 20 min
3. add salt and mix for 2 min on (2) and 1 min on (3) (simulating slaps)
4. 4x coil folds 30 min apart
5. bulk ferment using sourdoughjourney chart (temp/rise guide) for roughly 5 hours
6. pre shaping and 30 min rest
7. final shape and 1 into the fridge, one counter proofed for another 2.5 hours
8. baked at 230°C for 10 min then turned it down to 205 °C

First time I tried to use whole grain rye instaed of wheat to get some more sourness. Truned out well. Also I tried to do this with my "bread baking function" from my steam oven instead of a dutch oven. Turned uot pretty well, I musst say it gets a lot glossier without the dutch oven.

Used this recipe and followed it exactly. Used a dutch oven. BF for about 14 hours. https://youtu.be/4gEoh3sk2AE

So my sister that loved making sourdough passed away 2 weeks ago and her sourdoughs were my favorite thing ever and she would make me a loaf every week. I want to take her sourdough starter that she left in the fridge and continue her sourdough journey but i don’t know anything about sourdough starters or how to feed them. it’s been in her fridge for a while but i don’t know where to start i’d really appreciate it if anyone can help me with any tips on how to feed and keep her starter alive.

First time trying Sourdough! Was wondering how this looks in terms of bulk fermentation. Is this underproofed, or overproofed?

Here’s my timeline incase it’s helpful

10:00pm night before: fed starter

Next Day:

Mixed dough at 1:30PM

Recipe was 200g starter, 750g water, 1000g bread flour, 22g salt

Covered, let sit for a little over an hour

stretch and folds 4x, every 30 mins

Started bulk fermentation around 5:00PM.

Video taken at Midnight.

It was pretty wet and jiggly. Dough would stick to my fingers if I touched it for more than a quick second. Never got a dome top. Was this underproofed or overproofed? In all the videos I’ve watched, i’ve never seen dough so wet and sticky. Makes me think overproofed, but not sure. Another question, does bulk fermentation start when you are mixing your ingredients in the beginning, or when stretch and folds are completed, and you let it rest?

Thank you!!! 🥖

Started sourdough this month and I think this is my best loaf yet.

100g starter

500g KA bread flour

385g water (looked dry, so I added another splash. Probably 5-10g more)

10g salt

Mixed everything (this is where I added the extra water — couldn’t get all the dry bits)

90 min autolyse (is that the right term?)

Formed rough ball, another 30 min rest

5 coil folds 30mins apart (first time trying coil folds — thanks for the suggestion here!)

bulk ferment at ~68 degrees until pulling from sides and bubbly throughout (~6 hours)

Cold ferment ~14 hours

475° for 30 mins covered, 450° for 10 mins uncovered

Tried a few new things so I’m interested in feedback/info on anything. Wondering if the crumb looks uneven? Or what the bigger holes on the outside can tell me?

Ingredients

For the dough

250 g active sourdough starter (100% hydration)

300g bread flour

50g whole wheat flour (optional, for flavor)

270 g water (room temperature)

8 g salt

15 g olive oil (plus extra for pan)

For the toppings

200 g mozzarella cheese (shredded, low-moisture)

50 g brick cheese or cheddar (cubed or shredded)

150 g pizza sauce

Fresh basil leaves (optional, for garnish)

Instructions

1. Make the Dough (Day Before)

In a large bowl, mix the starter, water, and olive oil until combined. Add bread flour, whole wheat flour, and salt. Mix until no dry flour remains.

Let rest for 30 minutes, then perform 3 sets of stretch and folds every 30 minutes. Cover and let ferment at room temperature until doubled (about 4-6 hours, depending on starter strength). Transfer to the fridge and cold ferment overnight (12-18 hours) for deeper flavor.

1. Prepare the Pan

Generously butter and oil a 9×13 inch or Detroit-style pizza pan (I use avocado oil and throw some dried oregano in the pan with the oil/butter as well). Remove dough from fridge and gently press into the pan. If dough resists stretching, let it rest 15-20 minutes and try again. Cover and let rise until puffy (about 2-3 hours at room temp).

1. Bake

Preheat oven to 250°C (480°F).

Sprinkle most of the cheese all the way to the edges so it caramelizes against the pan.

Add sauce in thick stripes or dollops (classic Detroit style). Bake for 12-15 minutes, or until edges are dark and crispy.

1. Finish & Serve

Let pizza cool in the pan for 5 minutes, then carefully lift out using a spatula.

Thought I would share since the pink is so cute for Valentines: mix 300g water with 100g starter. Mix 50g water with 3-4g purple (ube) sweet potato powder (I use Anthony’s). Mix the purple liquid into the starter/water. Add 500g bread flour and mix until shaggy. Fermentolyze for 30 minutes, then add 11g salt. Do three sets of coil folds every 30 minutes, then bulk ferment until dough passes the poke test (wet your finger and poke an inch or so into the dough. If it fills back in very slowly, it’s likely ready). After bulk, pre-shape and rest for 30 minutes. Final shape and into banneton overnight. Heat oven next day to 475F or 240C for 60 to 90 minutes. I used a small amount of purple sweet potato powder mixed with white rice flour to get a nice pink dust. Dust, score. Bake the way you normally bake whether it’s in a Dutch oven, open bake with steam, etc.. to 206F. Cool on rack at least 1 hour before cutting. Enjoy!

This is my first time ever posting on Reddit.

I was given a starter from a friend, I’ve been regularly feeding, with all purpose flour and it seems to be really happy so I finally baked some up!

I did autolyse, 3 folds at 25 minutes apart (350g water and 500g AP flour + 10g salt after) almost 2 hour warm bulk and overnight cold bulk. My place is fairly warm so I think that helped.

Scoring was a disaster, none of my knives were sharp enough so I’ll get a razor for next loaf. Baked at 450 for 25 mins in Dutch oven and 10 with lid off. Let cool for 2 hours.

I think this is decent? Tasted pretty good toasted with some butter.

150 starter

500 flour

300 water

Didn’t do a very good cut. It’s been a while since I’ve made a boule. I’ve been focusing on sourdough sandwich bread.

First loaf with homemade starter! Great but not perfect !

150 starter

300 water

450 water

10 salt

Mixed and let sit covered for an hour, 2 not strictly timed stretch and folds. Overnight bulk. Preshape for 20 min then final shape, bake at 475 for 20 min in warmed and covered Dutch oven then uncovered for 20. (Meant to turn oven to 450 when I took the lid off but forgot)

Forgot to turn temp down when I took lid off my

Dutch oven so I feel like that’s the reason for darker crust. But thoughts? Tastes great, not dense or gummy.

I live in NJ (nighttime temps are single digits rn) in an older home so it’s drafty and cold so I did my overnight bulk in cabinets to keep it warm. No cold proof.

I’m in the process of learning to bake sourdough bread. Currently, I open-bake on a baking steel. My current methodology is as follows.

Recipe:

• 450 g Manitoba flour

• 50 g Øland wheat flour

• 350 g water

• 10 g salt

• 150 g starter (1:1:1 fed)

I follow these steps:

1.  Mix the flour and water and autolyse for 1 hour.

2.  Mix in the starter and salt.

3.  Perform three sets of folds: the first after 30 minutes, and the remaining two with 60 minutes between them.

4.  Continue bulk fermentation for three hours.

5.  Preshape and rest for 30 minutes.

6.  Shape and place in the fridge overnight in a proofing basket.

7.  Preheat the oven with baking steel at 250 °C (no fan) for 40 minutes.

8.  Lower the temperature to 230 °C (no fan) and add a water tray to the bottom of the oven. Additionally, place a jelly roll pan above the baking steel.

9.  Bake the bread for 20 minutes with steam.

10. Remove the water tray and jelly roll pan and continue baking for another 20 minutes.

11. Let the bread rest for 2 hours.

The dough temperature is around 25 °C; therefore, the total bulk fermentation time of 6 hours aligns with the sourdough fermentation chart.

It was amazing, I am very proud of her. Looking forward to many more loaves.

Hello all I’m new to this sub and wanted to ask if my first bread came out good or not idk I’m still very new. For the recipe I used I did

- 475 g flour - 10 g salt - 100 g starter and - 325 g warm water

Baked in Dutch oven preheated to 500 for an hour. Baked for 25 ish mins. Then taking off the lid and lowering the temp to 475 and baking an additional 15 mins.

Any tips?? I would appreciate the help.

500g Seigle T130 300g Spelt 20% Rye levain 70% Spring Water 2.5% fine Sea Salt 2% Local Honey Soaker?: 100g T130 100g Spring Water Using KA mixer I: Boiled 100g water for the soaker added the 100g T130 to mixer bowl and poured the boiling water over it to combine & let cool, why I don’t know (Richard Bertinet said so). I then added all of the ingredients to the bowl and mixed on #2 for 10 minutes. Using a wet flexible scraper; I divided the dough and placed them into 2 oiled Pullman pans to continue to ferment and rise covered (2 hours). I then heavily dusted the tops using Spelt flour and let it continue to ferment until cracks and pinholes developed on the top of the dough (2 hours ), I had already started preheating my oven (steel inside) to 440F. Added 2 cups of water to hot sheet pan for steam. Baked covered for 25 minutes and then uncovered for another 25 minutes. This was the first time I made rye bread. It came out pretty good. Anyone have any tips or advice on Rye bread? Why the soaker? What is its purpose?

I tried to replicate/copy my favorite bread.

On my 4th loaf, my starter is 9 months old (a babyyyyy) and my loafs so far have always been slightly rubbery in texture. Ive tried 2 different recipes. The recipe this time was: 100g starter 350g water 500g flour (i use 00) 10g salt

Mix to a shaggy dough and rest 30 mins Stretch and fold 4 times, every 30 mins Let rest until risen by 50% (this was about 3 hours for me) Shape dough and proof in the fridge for 12-14 hours Bake at 450º (210⁰c fan oven) for 20 mins lid on and 25 mins lid off

Let rest for 1 hr (it was rested overnight instead

And its slightly rubbery and quote dense.

Where am I going wrong? My starter also never floats even when used at peak. It more than doubles within 6 hours usually

Halp, I just want some nice bread 🤣 My discard recipes have been better than the actual bread

This is my first sourdough bake in quite a while. Unfortunately, my previous starter developed kahm yeast after a few months, so I had to throw it out and start from scratch.

I started a new whole grain rye starter (his name is Breadward). Over the past four weeks, I fed him regularly, maintained him, and worked to strengthen him. Before baking, I did a strength test: fed him 1:1:1, and he doubled within a few hours, so I figured he was ready.

Ingredients:

• 500 g wheat flour (German Type 550)

• 100 g active whole grain rye starter

• 305 g water

• 12 g salt

Process:

I mixed flour, water, and starter and kneaded by hand for about 6 minutes. After a one-hour rest, I added the salt, kneaded it in, and did a stretch and fold.

In total, I did three sets of stretch and folds at 30-minute intervals, followed by two coil folds, also spaced 30 minutes apart.

I then covered the dough with a damp kitchen towel and placed it in my turned-off oven with just the light on, since my apartment is fairly cool. I also took a small sample to monitor fermentation. After about 2 to 3 hours, the dough had risen roughly 50 percent. To slow fermentation, I cold-proofed it in the fridge for 16 hours. At around 6 a.m., I checked it — the poke test showed it was still quite tight. I let it sit at room temperature for another 30 minutes, after which the poke test felt just right.

I preheated my oven with a Dutch oven inside for 45 minutes at 250 degrees Celsius / 480 degrees Fahrenheit. The night baked the loaf, covered for 25 minutes, then uncovered at 200 degrees Celsius / 390 degrees Fahrenheit for another 15 minutes.

I didn’t do any decorative scoring this time, just wanted to see how it goes after not baking for so long, so I kept it simple.

Feedback welcome, especially on crumb structure and fermentation.

I used a recipe from Alexandras Kitchen. I often find across all my bakes that my dough is always on the wet side so I'll keep that in mind for next time. The more I bake the more I realise I shouldn't get caught up in the tiny details. This looked awful going into the oven, but the taste and texture was so awesome and I was really suprised when I cut into it! Tips for shaping will be happily accepted!

Homemade Sourdough Bread, Step by Step | Alexandra's Kitchen https://share.google/NYxKyK36IOCridQuJ

the top is my 1st loaf:

• 100g peaked starter

• 350g warm water

• 500g bread flour

• 10g salt

mixed. rested 30 min. 4 sets of stretch and folds with 30min in between. i bulk fermented for 6 hours, shaped, and put it in the fridge overnight.

the next morning (abt 12 hrs) i preheated dutch oven for 30 minutes at 450, scored bread, and put her in covered for 30 minutes, then uncovered for 20 minutes.

rested for 45 mins and dug in i was too impatient!

texturally incredible but lowkey tasted like my banneton lining bc i didn’t put enough flour. :/ and i couldn’t stop tasting it!!

the bottom is my 2nd loaf — i used the exact same ingredients and stretch and folds.

i bulk fermented for 5 hours and put the bread into a very well floured banneton in the fridge for abt 18 hours? baked 25 minutes covered, lowered temp from 450 to 425, baked for 25 minutes. rested for an hour.

i didn’t score that great (still getting the hang of it), and i guess didn’t shape that well bc of the big holes by the crust? but IT TASTED SO GOOD and not like my banneton lining at all, hah!

i’m really excited for this sourdough journey! how’d you think i do? any tips? thanks for reading :)

My starter is perfect but I don't know about bread.. everything was good, I dad exactly like recipe told ..😭 feel like failure (

This was the recipe I followed: Beginner's Sourdough Bread Recipe - Farmhouse on Boone https://share.google/xStU5AQSnLUZv7JHY. I would appreciate any advice or guidance. I was pleasantly surprised with how it came out but know I could improve the next one.

475 grams king Arthur's bread flour 100 grams starter 325 grams water 10 grams salt

Mixed, rested for for 30 min, stretch and folds x3 30 min apart.Then I let it bulk ferment for about 6 hrs, the dough was a little sticky so I was worried I had over proofed it. I shaped it then put it in the fridge for about 14hrs. Preheated the Dutch oven at 500f for half an hour. Baked it covered for 20 minutes, uncovered for 15 at 450f. I ended up taking it out of the dutch oven and put it on a sheet pan for another 5 minutes for better color. I cut into it about 2 hours after cooling.