Bake It Up with Lorena

10/19/2026

🍞 SOLD OUT! 🎉❤️

Our October 25 Sourdough Workshop is officially FULL!

Thank you so much for your incredible support! 🥰 I can’t wait to bake with you!

✨ Missed your spot? Don’t worry! More classes are coming soon!

💌 Want to be first in line? Send me a DM to join the waitlist, and I’ll keep you posted on upcoming dates!

10/12/2026

Is Your Bulk Fermentation REALLY Done? Here’s How to Tell 👀🍞

Bulk fermentation is one of the most important stages in sourdough — and the clock can’t tell you exactly when it’s finished.

Instead, watch the dough. Look for visible rise, bubbles along the sides and surface, a smoother and slightly domed top, a lighter and more aerated feel, and that soft jiggle when you move the container.

Temperature matters too, so the same dough can ferment faster one day and slower the next. Use time as a guide — but let the dough make the final decision.

Save this for your next bake. 🍞

💬 What’s the hardest part of bulk fermentation for you — knowing when it starts, when it’s done, or how much rise to look for?

10/11/2026

What if your next beautiful sourdough loaf was made by YOU? 🍞✨

That golden crust. That irresistible crunch. The smell of freshly baked bread…

Now imagine learning how to make it yourself!

Join me for a fun, hands-on Sourdough Bread Workshop where we’ll get our hands in the dough, discover the secrets behind great sourdough, bake, taste, laugh, and share our love of bread!

No experience needed. Just curiosity, a little flour, and a love for good food! ❤️

You’ll leave with your own dough, sourdough starter, and the confidence to continue baking at home.

📍 Oakville, Ontario
📅 October 25 | 3:00–6:30 PM
🎟️ Limited spots available!

Ready to get your hands in the dough?

👉 Reserve your spot — LINK IN BIO!

10/09/2026

NOT PERFECT… BUT TOO DELICIOUS NOT TO SHARE! 🎃🍞

My first pumpkin sourdough with a cinnamon, walnut, and brown sugar swirl!

The shape? A little questionable. 😂 But the flavour? INCREDIBLE!

Toasted with butter and maple syrup… pure fall comfort food!

🎃 Pumpkin Sourdough Recipe

* 500 g bread flour
* 225 g water (up to 15 g extra if needed)
* 120 g active sourdough starter
* 140 g pumpkin purée
* 12 g salt
* 20 g brown sugar or maple syrup
* 3 g pumpkin pie spice

Cinnamon Walnut Filling

* Brown sugar
* Ground cinnamon
* Chopped walnuts

Add as much filling as you prefer!

Instructions

1. Mix all dough ingredients. Rest 30 minutes.
2. Perform 3–4 sets of stretch and folds, 30 minutes apart.
3. Bulk ferment until about 40–50% risen.
4. Gently stretch the dough into a rectangle, sprinkle with cinnamon, sugar, and walnuts, then roll and shape into a loaf.
5. Place in a banneton and refrigerate for 10–14 hours.
6. Bake in a preheated Dutch oven at 480°F for 20 minutes covered, then 435°F for 20–25 minutes uncovered.

Cool, slice, toast, and enjoy with butter and maple syrup!

💬 Would you try this cinnamon walnut swirl?

💾 Save this recipe for your next fall bake!

10/02/2026

What exactly is autolyse — and why do sourdough bakers use it?

It’s actually much simpler than it sounds: mix flour + water, then let the dough rest.

During that rest, the flour hydrates and the gluten network begins developing on its own. After about an hour, my dough was already smoother, more extensible, and showing a beautiful windowpane — before I had even started my stretch and folds.

Traditional autolyse is flour and water only. Once starter is added, we move into something slightly different: fermentolyse — and that’s coming next. 😉

Save this for your next sourdough bake. 🍞

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sourdoughbaking breadbaking

09/28/2026

🍞 THE SIMPLE STEP YOUR SOURDOUGH MAY BE MISSING

Want smoother, more extensible dough without extra kneading? The secret might be as simple as giving your flour and water a little time together. 💧

Autolyse helps hydrate the flour and allows gluten development to begin naturally—making your dough easier to handle and setting the stage for a beautiful loaf.

Sometimes, better bread starts by doing less. 🤎

Save this guide for your next bake!
💬 Do you autolyse your sourdough—or usually skip this step?

09/27/2026

This is workshop is SOLD OUT! 💫Stay tuned for more events coming up. 👩‍🍳

09/25/2026

🍕 PEARS ON PIZZA? TRUST ME ON THIS ONE!

Sweet pears, creamy Gorgonzola, crunchy walnuts, and a drizzle of honey… all on a golden, crispy sourdough crust!

Made in a little cast iron pan, this combination is absolutely irresistible. 🍐

Ingredients

* Sourdough pizza dough
* Gorgonzola cheese
* Fresh pear, thinly sliced
* Walnuts
* Extra virgin olive oil
* Honey, for finishing

Quick Instructions

* Preheat your oven to 400°F (200°C).
* Lightly oil a small cast iron pan and stretch your sourdough dough into it.
* Top with Gorgonzola, pear slices, and walnuts.
* Bake for approximately 15–20 minutes, until golden and crispy.
* Finish with a drizzle of honey and enjoy!

Sweet, salty, creamy, crunchy… who knew pears could make pizza THIS good? 😍

💾 Save this recipe for your next pizza night!

09/20/2026

💫2 tickets left!💫 Hello bakers! 💖 Thank you so much for all the interest in Sourdough Bread Made Simple. We’re now just 2 weeks away and the workshop is almost Sold Out — only 2 spots left. 🍞
If you’ve been wanting to finally understand sourdough and feel confident making it at home, this is your chance.
**Only 2 tickets remaining — book now before they’re gone!**
Click below for all the details and registration.

Slow down. Work with your hands. Understand your dough. Leave ready to bake with confidence in this fun workshop!

09/17/2026

🍞 HOW HYDRATION CHANGES YOUR CRUMB

Ever wonder why some sourdough loaves have a tight, even crumb while others have those beautiful, large open holes? 💧🍞 Hydration plays a big role—but more water doesn’t automatically mean better bread.

This guide shows how different hydration levels affect crumb structure, dough handling, fermentation, and texture, so you can choose the hydration that works best for your bread and your skill level.

Save this guide for your next bake! 🤎
💬 Which crumb do you prefer: tight and even or big and open?

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