Yet another sourdough baker
@yetanotherbaker.bsky.social
Home Sourdough Baker, learning always.
Sourdough pepperoni pizza.
What a crust!!
What a crust!!
March 8, 2025 at 8:46 PM
Sourdough pepperoni pizza.
What a crust!!
What a crust!!
Will bake sourdough pizza tonight, I mixed the dough yesterday, fermented for 2:30h and put it in the fridge for almost 17h.
I've just balled it and will let it rest on the counter until I bake (probably 5h of fermentation)
Easy game: 67% hydration and 10% fresh milled whole wheat
I've just balled it and will let it rest on the counter until I bake (probably 5h of fermentation)
Easy game: 67% hydration and 10% fresh milled whole wheat
March 8, 2025 at 2:57 PM
Will bake sourdough pizza tonight, I mixed the dough yesterday, fermented for 2:30h and put it in the fridge for almost 17h.
I've just balled it and will let it rest on the counter until I bake (probably 5h of fermentation)
Easy game: 67% hydration and 10% fresh milled whole wheat
I've just balled it and will let it rest on the counter until I bake (probably 5h of fermentation)
Easy game: 67% hydration and 10% fresh milled whole wheat
Sourdough croutons, who doesn't like it??
March 2, 2025 at 10:36 AM
Sourdough croutons, who doesn't like it??
Sunday sourdough baking, delicious.
March 2, 2025 at 10:05 AM
Sunday sourdough baking, delicious.
Fresh milled spelt! 🧡
February 22, 2025 at 2:22 PM
Fresh milled spelt! 🧡
Open crumb from the second loaf, the accidental one which almost fell on the floor when going to the Dutch Oven 😂
February 22, 2025 at 12:17 PM
Open crumb from the second loaf, the accidental one which almost fell on the floor when going to the Dutch Oven 😂
86% hydration crumb, amazing!
80% very strong bread flour
20% fresh milled whole dinkel/spelt
#sourdough
80% very strong bread flour
20% fresh milled whole dinkel/spelt
#sourdough
February 21, 2025 at 4:54 PM
86% hydration crumb, amazing!
80% very strong bread flour
20% fresh milled whole dinkel/spelt
#sourdough
80% very strong bread flour
20% fresh milled whole dinkel/spelt
#sourdough
Well well, the whole idea was to bake using Dutch Oven and pizza stone to compare the oven spring.
The sad part: I had a small accident managing the dough to the Dutch oven and that probably impacted the oven spring.
The good one: the loaf direct on the pizza oven came out great!
#sourdough
The sad part: I had a small accident managing the dough to the Dutch oven and that probably impacted the oven spring.
The good one: the loaf direct on the pizza oven came out great!
#sourdough
February 21, 2025 at 2:45 PM
Well well, the whole idea was to bake using Dutch Oven and pizza stone to compare the oven spring.
The sad part: I had a small accident managing the dough to the Dutch oven and that probably impacted the oven spring.
The good one: the loaf direct on the pizza oven came out great!
#sourdough
The sad part: I had a small accident managing the dough to the Dutch oven and that probably impacted the oven spring.
The good one: the loaf direct on the pizza oven came out great!
#sourdough
High hydration sourdough loaves preshaped and resting.
Dough started with 85% but if I count the water absorbed from my wet hands during folding I can say it reached 87% hydration
By far the highest I've done so far
Dough started with 85% but if I count the water absorbed from my wet hands during folding I can say it reached 87% hydration
By far the highest I've done so far
February 20, 2025 at 9:39 PM
High hydration sourdough loaves preshaped and resting.
Dough started with 85% but if I count the water absorbed from my wet hands during folding I can say it reached 87% hydration
By far the highest I've done so far
Dough started with 85% but if I count the water absorbed from my wet hands during folding I can say it reached 87% hydration
By far the highest I've done so far
And here we go, 48g of dried sourdough starter, ready to be stored as a backup or given as a gift to some friend in need.
February 20, 2025 at 5:43 PM
And here we go, 48g of dried sourdough starter, ready to be stored as a backup or given as a gift to some friend in need.
My sourdough starter, currently 100% whole wheat mix. (For the picture it was 10h on starvation but still holding)
And on the right side, producing a brand new batch of dried starter backup
And on the right side, producing a brand new batch of dried starter backup
February 19, 2025 at 11:33 PM
My sourdough starter, currently 100% whole wheat mix. (For the picture it was 10h on starvation but still holding)
And on the right side, producing a brand new batch of dried starter backup
And on the right side, producing a brand new batch of dried starter backup
I did it again yesterday, now with extra cheese on top.
43h total fermentation for this sourdough pizza crust was amazing.
The right picture was from the last slice coming out of the fridge directly to my belly, but it was great to show the open crumb of the crust.
43h total fermentation for this sourdough pizza crust was amazing.
The right picture was from the last slice coming out of the fridge directly to my belly, but it was great to show the open crumb of the crust.
February 19, 2025 at 4:00 PM
I did it again yesterday, now with extra cheese on top.
43h total fermentation for this sourdough pizza crust was amazing.
The right picture was from the last slice coming out of the fridge directly to my belly, but it was great to show the open crumb of the crust.
43h total fermentation for this sourdough pizza crust was amazing.
The right picture was from the last slice coming out of the fridge directly to my belly, but it was great to show the open crumb of the crust.
It was a long time without baking a sourdough and I had to deal with multiple different vars at the same time:
I used a baking pizza instead of Dutch Oven
Different strong flour that I'm used to and the dough was completely different
It was late and I added the dough in the fridge during BF.
I used a baking pizza instead of Dutch Oven
Different strong flour that I'm used to and the dough was completely different
It was late and I added the dough in the fridge during BF.
February 18, 2025 at 8:06 AM
It was a long time without baking a sourdough and I had to deal with multiple different vars at the same time:
I used a baking pizza instead of Dutch Oven
Different strong flour that I'm used to and the dough was completely different
It was late and I added the dough in the fridge during BF.
I used a baking pizza instead of Dutch Oven
Different strong flour that I'm used to and the dough was completely different
It was late and I added the dough in the fridge during BF.
I have been quite busy at work for the past few weeks and couldn't check bluesky frequently.
As an apology I brought a pepperoni and cheese sourdough pizza.
One of the best pizzas I've ever had, honestly.
As an apology I brought a pepperoni and cheese sourdough pizza.
One of the best pizzas I've ever had, honestly.
February 17, 2025 at 6:41 PM
I have been quite busy at work for the past few weeks and couldn't check bluesky frequently.
As an apology I brought a pepperoni and cheese sourdough pizza.
One of the best pizzas I've ever had, honestly.
As an apology I brought a pepperoni and cheese sourdough pizza.
One of the best pizzas I've ever had, honestly.
I mean the fermented time before going to the fridge. Baking right after the fridge is better for scoring and you should continue.
Adjust the time before going to fridge, what I usually follow is this table and the full article is also helpful thesourdoughjourney.com/the-mystery-...
Adjust the time before going to fridge, what I usually follow is this table and the full article is also helpful thesourdoughjourney.com/the-mystery-...
February 4, 2025 at 6:01 PM
I mean the fermented time before going to the fridge. Baking right after the fridge is better for scoring and you should continue.
Adjust the time before going to fridge, what I usually follow is this table and the full article is also helpful thesourdoughjourney.com/the-mystery-...
Adjust the time before going to fridge, what I usually follow is this table and the full article is also helpful thesourdoughjourney.com/the-mystery-...
100% fresh milled Einkorn sourdough bread.
This one is a survivor, passed through a hydration mistake, very sloppy dough which I thought about throwing it away. End up putting it on the balcony (-1c) for 38h.
I decided to bake anyway and got this amazing thing that I can't describe the flavor.
This one is a survivor, passed through a hydration mistake, very sloppy dough which I thought about throwing it away. End up putting it on the balcony (-1c) for 38h.
I decided to bake anyway and got this amazing thing that I can't describe the flavor.
January 19, 2025 at 10:52 AM
100% fresh milled Einkorn sourdough bread.
This one is a survivor, passed through a hydration mistake, very sloppy dough which I thought about throwing it away. End up putting it on the balcony (-1c) for 38h.
I decided to bake anyway and got this amazing thing that I can't describe the flavor.
This one is a survivor, passed through a hydration mistake, very sloppy dough which I thought about throwing it away. End up putting it on the balcony (-1c) for 38h.
I decided to bake anyway and got this amazing thing that I can't describe the flavor.
This is basically the difference between what I used to get and what I get now.
January 15, 2025 at 9:08 PM
This is basically the difference between what I used to get and what I get now.
Soft boiled eggs on sourdough toast, because life can be simple.
January 12, 2025 at 2:06 PM
Soft boiled eggs on sourdough toast, because life can be simple.
Second sourdough loaf crumbshot, about 30h fermentation total.
Flavor is insanely good also 😊
Flavor is insanely good also 😊
January 11, 2025 at 7:15 PM
Second sourdough loaf crumbshot, about 30h fermentation total.
Flavor is insanely good also 😊
Flavor is insanely good also 😊
I love this golden color from the Spelt.
1st loaf was in the fridge for about 18h with total fermentation of 24h
2nd load was in the fridge for about 24h with total fermentation of 30h
#sourdough
1st loaf was in the fridge for about 18h with total fermentation of 24h
2nd load was in the fridge for about 24h with total fermentation of 30h
#sourdough
January 11, 2025 at 4:47 PM
I love this golden color from the Spelt.
1st loaf was in the fridge for about 18h with total fermentation of 24h
2nd load was in the fridge for about 24h with total fermentation of 30h
#sourdough
1st loaf was in the fridge for about 18h with total fermentation of 24h
2nd load was in the fridge for about 24h with total fermentation of 30h
#sourdough
75 grams of dehydrated sourdough starter, ready to be handed to a friend.
January 11, 2025 at 8:42 AM
75 grams of dehydrated sourdough starter, ready to be handed to a friend.
Two more sourdough loaves are coming tomorrow.
80% hydration
20% whole spelt fresh milled
80% hydration
20% whole spelt fresh milled
January 10, 2025 at 3:31 PM
Two more sourdough loaves are coming tomorrow.
80% hydration
20% whole spelt fresh milled
80% hydration
20% whole spelt fresh milled
Dehydrating some sourdough starter for a friend who is moving abroad.
January 9, 2025 at 7:38 AM
Dehydrating some sourdough starter for a friend who is moving abroad.
Took the day to wash my linens and finally season my sourdough bannetons with a mix of rice and white flours.
January 8, 2025 at 3:09 PM
Took the day to wash my linens and finally season my sourdough bannetons with a mix of rice and white flours.