Zoo City Dough

02/08/2026

Starter jukin

01/29/2026

From the refrigerator to the mixing bowl in 2hrs.

This technique saves flour, no more discard.

Just take your statter out of the fridge, mix it 1:1:1 and keep it in a 90-95 degree atmosphere for 2 hrs and you got a bubbling live warm starter ready to bake bread.

01/25/2026

Full process!

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01/25/2026

Does anyone incorporate semolina into their sourdough bread recipes? We typically incorporate between 10-20% semolina into our loaves, which enhances the bread's texture, providing a satisfying chewiness. It turns out great with a 75% hydration.

01/25/2026

01/25/2026

01/25/2026

We prefer to whip our starter and water into a bioactive foam before adding our flour.

01/25/2026

Multi- grain starter for a beautiful bio diverse
Nutrient rich live starter for our 2 loaves we are baking today

Organic allpurpose flour =
90grams

Organic whole wheat w/the germ= 90 grams

Organic h**p seed powder =
20 grams

200 grams together to feed microbes
100 grams of starter culture
100 grams of distilled water

01/23/2026

Hydration matters
🙄

01/22/2026

Sundried tomato/ h**p seed
Sourdough loaf

12 hrs bulk ferment

12 hrs cold rise in fridge

450 degrees for 45 mins in a Dutch oven
20 mins with the lid on the Dutch oven
25 mins with the lid off