elleciously

03/06/2026

03/06/2026

Learn Sourdough Classic Foolproof bread!

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Most of you have successfully built your own sourdough starter—proud of you!
Now, what's next? Let's make and bake bread with me!

✨ Step-by-step guide for baking your own artisanal loaves.

Recipe:
350g bread flour
245g water
70g starter (use at peak)
7g salt

Yes, it’s a small loaf, on purpose!
It’s easier to handle, perfect for beginners.
Want more? Just double the recipe, it scales great!

This recipe has been tried, loved, and baked by so many bakers in our community—it’s their favorite and has become an everyday staple! 💛

Want the full recipe + foolproof instructions?
Grab the recipe card via the link in my bio or highlights.

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08/05/2026

Hate the vinegary bite?
Do this for MILD Sourdough 🍦🔉

Not everyone wants their sourdough to punch them in the face! If you prefer a creamy, buttery, and “pillowy” flavor profile, perfect for kids or sandwiches.
you want to favor Lactic Acid.

Here is the “Mild & Sweet” Blueprint:

❤️The “Young” Starter: Use your starter right as it hits its peak (or even slightly before). At this stage, it is “sweet” and active without the heavy acid buildup of an older starter.

❤️ Turn Up the Heat: Keep your bulk fermentation warm, ideally around 26°C or higher. Warmth favors the “creamy” bacteria, while cold favors the “vinegary” ones.

❤️The Short Chill: Don’t let your dough sit in the fridge for days. Aim for a 12-hour cold proof maximum. This is just enough time to make the dough easy to score without letting the sourness take over.

Pro-Tip: Using more “white” bread flour and avoiding whole grains will also keep the flavor profile much more neutral and “creamy.”

Are you Team less sour?

🍦 Tag someone who thinks sourdough is “too sour” and show them this!

Note: In this video, I’m using my Cheesy Flaxseed loaf.