An intro My quest to make less to no sour tasting loaves only began recently. My kids are unfortunately like most other kids: they will only eat white bread. Not whole grain, not rye, not spelt, not whatever option is healthier. No. Give them something else than white bread and they won’t eat it. However, if I offer them not-sour-tasting white sourdough, they eat it without saying a word. They don’t even comment on the different structure. It’s pure magic. And I will be honest. Although I love sourdough now, it hasn’t always been that way. When I started my sourdough journey, I was mostly just ..read more

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Is your starter active, alive and kicking? Does it predictably double in size within a 3 to 6 hour window after you fed it? Chances are it’s ready to finally start baking your first loaf! This is the moment you’ve been waiting for. I’ve written out this recipe using the method that has always worked best for me and I truly hope it will work for you as well as it did for me. It should. I tried many different methods and timelines over the last two years and I always come back to this one because it gives me the best and most satisfying results. Ingredients 400 g bread flour* 80 g active, bub ..read more

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1. Storing First of all, you’ll need to ask yourself this question: “how often will I bake?” If the answer is: every day or every other day; you can store your starter at room temperature. Just find a nice kitchen counter spot for it. If you are baking anything less then that, I would recommend storing your starter in the fridge. 2. Maintaining How you maintain your starter will entirely depend on how you store your starter. If you keep your starter at room temperature, then, maintaining your starter isn’t much different from when you were building or starting your sourdough culture. Feed y ..read more

Baking with sourdough starter can be challenging, especially when you’re new to it. This recipe is ideal for the beginner who wants to try something else then a basic sourdough loaf recipe. But also, it’s just a straight forward recipe that results in a loaf that you’ll love having for breakfast and chances are, kids that usually don’t eat sourdough breads, will love this one! Ingredients 80g (1/3 cup) active sourdough starter 380g (1 1/2 cups and 2 tbsp) lukewarm water 500g (4 cups and 2 tbsp) Bread Flour or All Purpose flour 9g (1 1/2 tsp) fine sea salt 160g (about 1 cup) chocolate chips ..read more

Shaping is the step between the first rise (bulk fermentation to be fancy) and the second or final proof. In this video I am using a bread basket. If you don’t have one, alternatively, you can use a bowl with a towel ..read more

First things first: gather your tools! Before you can get started with anything, you’ll need tools. Of course. This is my list of what you must absolutely have to get a head start on being successful: Weighing scale: if you don’t have one, it’s a good idea to invest in one (they are very inexpensive). A weighing scale will help you being extremely precise when measuring your flour and water. Measuring flour by volume is imprecise as the amount of flour packed into a measuring cup can vary. Furthermore, my instructions are written using the metric system. Glass or plastic jar: the glass one l ..read more