Keep it simple sourdough. Method: Mix 70% hydration dough in the afternoon, fold 3-4 times every 30min. Let rise couple of hours, and keep in fridge over night. Bake the next day. Goody good 😋

Weekend sourdough bread baking batch #1 Have my son home for the weekend so may have to make another tomorrow 😅 (70% hydration, regular bread flour and linseeds)

Roman pizza Friday with sourdough crust 😋

Thursday, sourdough sesame bread day 🍞 70% hydration with regular 12% protein wheat flour, some wheat brans, sesame and linseeds.

Saturday and baking sourdough bread in the morning as usual. Open bake for a change.

Crepes recipe for a lazy starter 👌 150 g frozen spinach, 250 g sourdough starter, 500 g oat milk, ¾ tsp salt, 150 g wheat flour, 20 g rapeseed oil (+ oil for frying) - Thaw spinach. Blend all ingredients thoroughly. Heat pan with oil and fry thin pancakes.

Winter day & sourdough calls for a creamy chicken soup dinner

Italian themed sourdough baking weekend continued today with a fluffy foccacia with generous pour of olive oil and dried rosemary & finger salt on top. It was practically inhaled at once by family at dinner 🥰

Saturday, and more sourdough ciabatta buns. Sasou the cat loves them, too 😻 (For recipe, check my previous post 👩‍🍳🥖)

Friday ✨️ and ciabatta buns 😋 This was such an easy sourdough bake, and my daughter named these "the best buns ever". Will add recipe to the comments 😊

Same evening bake for once, a dough with strong wheat flour and 10%rye - just a slice before going to sleep 😊🥖 #sourdough

Love the cracking sounds of freshly baked bread ❣️ Manitoba & 10% rye, 70% hydration #sourdough #bakesky

Happy new sourdough baking year 2026! Celebrating with friends 🧡 and taking my freshly baked French baguettes there, too. 🥖🥖🥖🥖🥖

Finnish Christmas breads with fennel and syrup glaze are the thing with ham, gouda cheese and home made strong cognac mustard. Preparing a vegan seitan "ham" as well. Christmas food 🎄 ❤️😋

First time making sourdough discard crackers with rosemary. Delicious! Now I feel lucky did not have time to bake bread when the first batch of starter was peaking.

Traditional Archipelago Bread out of oven 😋 It is a bit sweet and malty, and goes perfect with all fish dishes those at our household are served during Christmas dinner as a first course. #sourdough #Christmas #baking

Christmas baking time it is! Two different types of traditional breads coming up: first dark and sweet archipelago loaves, that go so well with cold smoked salmon. Second bunch is a Finnish Christmas bread with fennel seeds. Doing these as sourdough versions. Oven bake time tomorrow!

My sourdoughbaking gets as careless as possible. I've measured exact amounts of starter, water and flour for a 70% hydration, and repeat that. Also, have started doing cold fermentation after first 3-4h of bulk fermenting. During which I do just a couple lazy folds. Shape just before baking. 🍞💯

Added a bit of rye and it definitely gives character and flavor. 80%hydration with 1000g flour

Sunday morning lazy breakfast is today sourdough bread with favourite toppings - veggies (tomato!), quickly fried egg & turkey breast. Have a great November Sunday!

Sour it is, whether its a cocktail 🍸 or a bread... Enjoying my son's experiments as a home bartender 😋 #shakennotstirred #ginsour #sourdough

Oh #Blob ♥️ Look how nice the sourdough turned out today! Was a bit more exact on counting the 70% hydration, and had the dough rest in around 0C degrees for 18h or so. Tasty 😋✨️

A couple of sourdough 🍞 with a whole new design. The Blob does have a mind of his own 🤓

Sunday roast is ready 😋 #sourdough #bakesky #100C

80% hydration sourdough was quite wobbly to handle and I suspected it would be a disaster. 😬 Surprisingly Friday night bakes turned out great! 🥖🍞 #sourdough #baking #friday #night #bread #success

Making sourdough bread with large holes. Asked AI for a recipe. We'll see 🤓 Bread flour 900 g Whole-wheat 100 g Water 800g (80%) Starter 200g Salt 20g Mix flour+water, rest. Add starter+salt. Stretch/fold 2 h, ferment to 50–75% rise. Shape gently, chill overnight. Bake 250 °C in Dutch oven.

Have a great November's Sunday you all! I just love slow free mornings, with freshly baked sourdough bread topped with all favorites, and a large cup of dark roasted coffee ☕️ 😋

Happy sourdough Sunday morning! It is Father's day in Finland, so congrats to all Dads! About the breads - had perfect proofing temp of 27C before final shaping and fridge. With 70%hydration, and probably fridge was a bit too warm so kept rising there. Crumb is nice though 👌

Have you people been measuring the sourdough temp when bulk fermenting? I just read this advice and thought to give it a try: Dough internal temp at end: 25–27 °C Rise volume: +30–50 % Texture description: Elastic, airy, light, lively surface, should return to original shape when pressing lightly

Kids loved this one ❤️ 😊 With seeds and an open bake, there is a risk of getting burned sesame seeds on top... I used another baking tray on top and had a bowl of water below for steam. Turned out nice and I just love the smell of it, and the flavor is great. #sourdough

Weekend bakes, again the lazy and delicious style. 🍞 Or as Moomin mom says it - just like doing it my way. Glad that Mr Blob & sourdough baking don't take too much of my other life, like drinking negronies w buddies 🍸 cheers!

Stretched the baking rules again — and the result? 👌😊 #lazybaker Fed Mr. Blob yesterday morning, then forgot him till 8 pm. Mixed a simple barley dough, folded twice, forgot overnight on the counter. Moved it to the 0° fridge this morning, shaped, and baked at 1 pm in 2 Dutch ovens. #Sourdough

This. I Am feeding Mr. Blob today 🤓🍞 (Pic credits to an unknown person in some of the FB sourdough groups I follow but can't find anymore)

The monstrous peekaboo dough turned into these two monstrous toast 🍞 this morning, after resting in my fridge's zero degrees compartment for 36hours. Can't wait to chill them too much longer anymore, wonder how the taste is 😄 #sourdough #baking #homemade

Someone has had a great idea to utilise bread that is totally dried out 💡 #businessidea #sourdough #baking

Peekaboo sourdough for you 👻 🍞 #halloween

Sourdough baking can be done with quite many levels of perfectionism. My level of that is most of the times on the lazy side 😄 And the result is usually good and tasty, but kind of rough looking. 🥖 Mixed the dough yesterday 4pm, folded 4x, rested in fridge, shaped & baked this morning. Good enough👌

Friday, yay! Sourdough with manitoba mix coming up tomorrow morning 🌄 Apr. 60%hydration this time, testing testing 🤓

Remembered I had my Grandmother's red old cast iron pot ❤️ in the cupboard, so tried if it fits my oven at the same time with the ceramic one, which I've used as a Dutch oven - And they fit! 🙏 Two sourdough breads baked at once! 👌😄 Happy energy saver here

Weekend Bakes had vanished, had to bake on Monday again 🥖😄 Made the 65% hydration sourdough early in the morning, and baked after nine in the evening. 4h cold proofing is better than none I suppose 😃

Happy baker here 😄 60% hydration with 50% manitoba and 50% breadflour, 13% protein. Sourdough rested over night in fridge where it over doubled and filled th 3 liter container to the top. Now copy paste this forever 👌😊🥖

Tried a more precise approach to 65% hydration 😄 800g includes the starter so kind of somewhere there 😀 Result was good anyways! #sourdough #homemade #baking

Yesterday's protein % based sourdough hydration recipe turned out quite ok! Still looking for slightly bigger bubbles inside but hey, the caramelised top turned out just 👌 (forgot to the oven for extra 10min 😅) #bakesky #homemade

Today trying a tip for regulating hydration according to protein % of flour. So this sourdough contains now 300g of starter, 1000g water, 1000g of flour with 14% and 650g of flour with 11.7% protein. These amounts should produce nicely open crumb. Going into autolyse now... will keep you posted ✨️

Good Friday morning! Ah the smell of fresh sourdough 🍞 Have a great weekend! (Adding more than usual flour to the starter seems to work 😊 I also tried a new flour with 13g protein. Resulted a lot higher rise than many other times.)

Sourdough starter things get out of hands quite easily 😊 Tried feeding the starter with 1/1/1 portions and 1/2/3 portions. The latter came out better with big bubbles. So made that into dough and will bake it early next morning. There is friday pizza coming up as well. Will keep you posted on 🍞

Wanted to make sourdough bread as easy as possible - the recipe: 250g starter 500g water 600g wheat 150g barley 2tsp salt Mix all and fold 2x Leave dough over night to fridge Next day divide to 2 pans lined w baking paper Rise 2h Bake w steam 250C 20min Then 220C 20min Ready when 100C inside temp 😋

Today they turned out quite artesany 😅 Nice caramelised crust from 5min extra bake time. Some rye flours and oat brans to go with wheat. #sourdough #baking #artesanbread #homemade

Preparing for daughter's confirmation party, will be serving a sourdough sandwich cake, or two, along a lentils soup (her wish :) and a crispy green salad. To the freezer these go 😊

Ah, the result is nice, and my starter worked again although I've been lazy feeding it. Also, did not follow the sourdough baking "rules" to the point. I figure it's the flour I used #manitoba 👌😍