Sourdough Community

Sourdough fans

Hey sourdough ladies! Do you want to hang out and make sourdough croissants?

Sour dough brioche

My #lievitomadre is definitely super strong and active. 60% hydration and 50% butter #brioche. Man, I cannot wait to stick my face in them.

It's about time.

I think I have finally cracked it. It would be browner if my oven didn't switch off. Reversed sourdough using #lievitomadre. (edited)

My absolutely non sour sour dough bread packed with all the healthy nuts and seeds and goodness. #lievitomadre

Beautiful Loaf 😍

I need to work on my scoring, but she cute ❤️

Chocolate Sourdough

Gotta be my best looking loaf so far!

My hand made loafs

25% whole wheat, 75% bread flour (edited)

Best loaf yet

looking for new eccentric flavor combinations for a sourdough breaddd

Getting better at baking sourdough

Let's see if she rises

Active starter divided one for white sourdough and one for wholewheat sourdough. (edited)

First loaf I’ve got to rise this much

I can get consistent loafs now

Wish I could bake for someone

Newbie

I am so excited to see rising for 3 days because we know what that means! Time to start baking!

Loaf life

Baking loafs like crazy

The sound of sourdough finishing its bake

A home bake

Off work, baking a country loaf at home.

Listen to dat pap

Lemon Bars

Trying to re-create my mothers recipe

Sourdough tomato flatbreads

Anyone have any tips for strengthening a sourdough starter? The rise I get from mine is kind of weak sadly 😢 This flatbread wasn't too bad though

Baked two great loaves today. I think I got it down

UFO's

Any bakers or home cooks here? I'm curious about your experience with sourdough—how you started, any tips, or challenges you've faced. Let's talk fermentation, flour, and all things bread!

Bread flex

Started a sourdough.

Haven't tried baking it yet, am I doing this right? Lol

Second best loaf

Getting a little over creative with the string, though

Finally visible again.

Any girls in North East Georgia relatively close to Gainesville? Say hey if so. #sourdough

The world is leaving you behind

This was after 16hrs of cold fermentation.

🫠 Seems my sourdough starter's problem is that it's too acidic!

Apparently that's keeping the yeast dormant and making the starter bacteria-dominant. Gonna keep troubleshooting 🥖 Shout out to my fellow sourdough bakers, hope everyone's yeasts are doing good