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When the levain is expanded and bubbly it is ready to combine with

When the levain is expanded and bubbly it is ready to combine with


Basic sourdough bread

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By baking at different temperatures (and for different times) you can create a different crust.

Frequently Asked Sourdough Starter Questions

How to Make and Maintain a Sourdough Starter (aka Levain)

Cool bread completely before slicing so you don't compress the crumb.

Basic sourdough bread

My Sourdough Bread with a “Young” Levain

Salt and levain at the ready.

Seeded wholemeal sourdough rolls

Troubleshooting Your Sourdough Starter

Basic sourdough bread

Basic sourdough bread

Rye sourdough starter

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Basic sourdough bread

I stretch and fold the dough instead of traditional kneading.

Basic sourdough bread

Yeast doughs need to be left in a warm, draught-free place to prove after stretching and folding/kneading.

Seeded wholemeal sourdough loaf Bake your own wholesome loaf of sourdough, dense with wholegrains and nutrition-packed seeds.... ...

I will retard the bran levain and maybe do 150 slaps and folds at the start to get the gluten going. Although it did seem quite well developed to me. 🙄

Rustic Red Fife Natural Levain Boule

Debunking the 10 Myths of Sourdough. by Emily Buehler

Basic sourdough bread

It will be bubbly and happy and at its peak in every way. That's the way you want it, both for bread and for cake.

Our version of Tartine style bread

Expanding gases and steam burst the top of the crust because I did not slash the

A sourdough starter is used to make these uniquely flavoured Mocha and Chocolate Chip Hot Cross

Now that your starter is ready and active (and has passed the water drop test), you can make your bread. This requires feeding the starter, making the dough ...

Sourdough Bread: A Beginner's Guide

Sourdough Guide

No bubbles but the dough was without a doubt more bubbly and puffy. I managed to get it on my impromptu floured teatowel couche....they look a little bit ...

One of the first of my home-baked sourdough loaf done around Aug 2012.

Sfs sourdough culture 6 lede

Starter - Levain

Squish the salt into the dough until it's fully incorporated work the dough into a smooth mass. Now it's time for the 4-hour bulk fermentation (I got a ...

Fennel and White Bean Salad


Our favorite whole wheat levain loaf

I've been having a very intense and food-filled summer which I will explain in a separate post (this one is long enough already) although ...

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Baguettes not expanding between scoring cuts

For the final dough, in the bowl of your stand mixture fitted with the dough hook, combine the above poolish with 200 g bread flour, 100 g semolina, ...

Too difficult, I thought; too time consuming, too fiddly. People buy bread machines for that, I figured. But as the ...

The starter is a combination of flour and water that has been fermented and populated with wild yeast and bacteria (Lactobacillus).


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Sourdough Pumpkin Hokkaido Milk Bread with Salted Honey Maple Butter

Dave Miller's Sourdough Starter Maintenance

Amalgamate the salt and levain into the autolysed dough.

Once more the explosive nature of the bloom on these baguettes, as with the Pain au Levain, is really quite something.

Here it is after a six hour preferment. Nice and light and bubbly. And you know what? It smells good too!

How to Care For Your Sourdough Starter

While the process of making a sourdough starter is a little lengthy (at least 5 days) it isn't difficult.

Photograph from Food For Thought by Laura Edwards reproduced with Kind permission from Kyle Books.

Proofed buns ready to have crosses piped on. Image: © Siu Ling Hui

Bread with character: Hugh Fearnley-Whittingstall's recipes for sourdough


I set my pizza stone in the oven about eight inches below the broiler, and set it to '550 bake' to warm up. About half an hour later the stone was very ...

The starter should have a ripe, sour odor. Small bubbles should be abundant throughout the mixture. Discard half the starter, leaving 4 ounces in the ...


Tartine Country Bread with 250g levain (a.k.a. the 'Training Wheels' loaf)

I always make a bit more Levain than I need because some sticks to the walls of the container and then I would end up short.

Levain – Make levain by mixing flour, water and starter ...

In a small bowl, combine:

Whole wheat levain time table day 1 21.00 h Make poolish and let ferment for 12 hours at room temperature day 2 0.900 h Make final dough

Bread Starter, Food Hacks, Food Tips, No Cook Meals, Starters, Starter

To give enough room to the starter to expand and deflate, the container volume should be at least three times the volume of the initial starter volume.

Basic sourdough bread

Levain Cracker Dough with Sumac. Image: © Siu Ling Hui

Sourdough Naan (No Commercial Yeast)

Myths abound, and volumes have been written on the subject. The thing is, the ingredients and methods are simple and as ...

Cover with plastic and leave at room temperature for 12 hours or overnight, after which time it should have expanded and gotten bubbly inside.

sourdough bread: a beginner's guide | theclevercarrot.com

100% WholeWheat with Branny Levain

Tartine Style Sourdough Bread

Sticky, sweet, sour...these Sourdough Plum Cinnamon Rolls are everything you

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The Trials and Tales of Your Sourdough Starters

Gluten Free Sourdough Starter

To give enough room to the starter to expand and deflate, the container volume should be at least three times the volume of the initial starter volume.


einkorn bread

Mix – Add levain and salt and combine ...

Oven and Dutchie are preheated at 500 with stone in oven. Steam at 500 degrees for 15 minutes, turn oven down to 475 degrees, steam for another 15, uncover, ...

Sourdough does much more than make bread rise. The bacteria in the sourdough feed off of the flour and create lactic and acetic acids as a byproduct.