Sourdough Recipes

    Great sourdough reference:  https://thesourdoughjourney.com/

Bulk fermentation (BF) starts when the starter is mixed with the dough.

Starter — Maintaining, Drying, Reconstituting

My Hydration and Ratio Calculator

Unloaf Boule Recipe and Timeline

Cinnamon Swirl Batard Recipe and Timeline

Sandwich Loaves Recipe and Timeline

Oaza Bakeries Pumpernickel

Seeded Semolina.Bread

English Muffins

Bagels

Cheese Crackers

Bulk Ferment Discard Pancakes

Brioche Cinnamon Rolls

Buckwheat Pancakes/Crepes/Blini

Wraps/Tortillas

Brownies

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 Optional Additions to any recipe:

25g honey for 500 g flour

25 g olive oil for 500 g flour

Inclusions —  Methods and Ideas

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Alternative Boule Ratios: 

350 water, 

500 flour, 

150 starter, 

10 salt

Or

100 grams sourdough starter, bubbly and active, 

325 grams water, 

30 grams honey, 

250 grams all purpose flour, 

125 grams bread flour, 

100 grams whole wheat flour, 

10 grams salt

Or

2 boules 

800 grams of KA organic bread flour

200 grams of costcos organic all purpose flour 

650 grams of warm filtered water 

200 grams of active starter

25 grams of raw honey

25 grams of avocado oil

26 grams of salt 

Cold Dutch oven 

Bake at 500 for 35 minutes, lid on 

425 uncovered for 10 minutes 

internal temperature 205

Mix all ingredients and let sit for 30 mts

4 stretch and fold every 30mts

Then bulk ferment 4-11 hrs depending on temperature 

1st pre shape then let rest for 30 mts final shape then put in banatons, let sit 5 minutes then stitch and put in fridge to cold retard and bake the next morning.