Heidi’s Ho-Made Bread

Directions

Heidi’s Ho-Made Bread Flour. Water. Salt. Time. 🍞
Making sourdough simple — without the gatekeeping. Recipes • troubleshooting • tips that actually work

09/27/2026

Just do it!!! So incredibly simple

09/20/2026

The recipe that works EVERY. SINGLE. TIME. Starter 100-125g Water 325g Bread flour 500g Kosher salt 10g Works like a charm and easy to manage

09/01/2026

Consistently perfect!!! This recipe will not let you down!! Stater 100g. Water 350g. Flour 500g. Salt 10g. In that order!

09/01/2026

This feeding ratio completely changed my starter! 🫧 I use 1:5:4—one part starter, five parts flour, and four parts water. It creates a slightly thicker starter that rises beautifully, stays strong, and doesn’t peak nearly as quickly. My usual feed: ✨ 20 g starter ✨ 100 g flour ✨ 80 g water If your starter peaks too quickly or seems hungry all the time, try this ratio and watch what happens! 🍞 Have you ever tried 1:5:4?

09/01/2026

She pooooofy!! Let it bulk ferment on the counter overnight- probably a bit too long but still manageable. Sun-dried tomato, Parmesan and pepper. With some Italian herbs sprinkled in. This one is amazing!!!

08/31/2026

I absolutely love this loaf!!! The seasoning is “epicurean specialty- truffle Parmesan and black garlic seasoning” Sooooo good. I also add dried Italian herb blend. All this during stretch and folds and shaved Parmesan cheese during shaping. To. Die. For. Yummmm Sourdough recipe is 100g starter 325g filtered water. 500g bread flour. 10g kosher salt.

08/31/2026

This is so rewarding!! Having bread turn out beautifully every time is so satisfying!

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Floyds Knobs, IN
47119

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