Sourdough for Beginners: Sharing

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Look at these adorable little mini sourdough loaves I just baked! 😍 seriously can’t get over how cute they turned out.I ...
08/27/2026

Look at these adorable little mini sourdough loaves I just baked! 😍 seriously can’t get over how cute they turned out.
I just used my usual basic sourdough recipe from That Sourdough Gal and divided the dough into 250g portions for each mini loaf.
From there, you can add whatever inclusions you want! I kept the same base dough and just switched up the flavors — plain, everything seasoning, cheddar jalapeño, and a sweet chocolatey one.
So simple, so fun, and perfect when you want a bunch of different flavors without making full-size loaves. Hope this helps anyone wanting to try minis!

Me again 😩 At this point I’m clearly doing SOMETHING wrong and I cannot figure out what.The dough bulk fermented beautif...
08/27/2026

Me again 😩 At this point I’m clearly doing SOMETHING wrong and I cannot figure out what.
The dough bulk fermented beautifully, shaped really nicely, then cold proofed in the fridge for about 24 hours. I scored it and baked it using a cold oven start with a pan of water underneath.
And somehow it came out like THIS. It spread out into basically a square — the exact shape of the dish — barely rose, has this strange cracked top, and feels like it weighs about 10 pounds
The only thing I can think of is the baking dish. I’ve been using a heavy covered earthenware casserole dish instead of a Dutch oven.
Could that actually be causing the problem, or am I missing something else completely?

Tried a stiff starter for the first time last night and… I think I’m officially converted Look at all those bubbles and ...
08/27/2026

Tried a stiff starter for the first time last night and… I think I’m officially converted
Look at all those bubbles and that stretchy, webby texture! She was SO active and strong.
I honestly don’t know why I waited this long to try it
At this point, I don’t think I’m ever going back to my regular starter routine!

Good morning! Since so many of you asked, here’s the recipe I used for this massive batch of sourdough This makes about ...
08/27/2026

Good morning! Since so many of you asked, here’s the recipe I used for this massive batch of sourdough
This makes about 8 loaves:
* 3,700g King Arthur Organic Bread Flour
* 300g King Arthur Whole Wheat Flour (I ran out of bread flour lol)
* 2,800g water
* 416g starter
* 80g salt
My starter had been fed 3 days earlier, rose and fell, then went into the fridge until Sunday morning.
I mixed the flour and water first and let it sit for about 1 hour, then added the starter and salt. After that I did my normal stretch & folds/coil folds.
The dough sat on the counter for around 8–9 hours, then I put it in the fridge overnight because honestly… I was too lazy to deal with it 😂
And apparently the dough had PLENTY of energy left because I woke up to this thing trying to escape the container and take over my fridge
This method may not be fancy, but my loaves always turn out delicious!

For anyone debating between a bowl-lift KitchenAid and a tilt-head mixer for bread dough, here’s my experience This is s...
08/27/2026

For anyone debating between a bowl-lift KitchenAid and a tilt-head mixer for bread dough, here’s my experience
This is sourdough sandwich bread, and the bowl-lift mixer definitely does a better job kneading heavier dough for me.
You can see how much the dough climbs up the hook on the tilt-head mixer. It just wasn’t kneading as efficiently, so I ended up moving the dough over to my bowl-lift mixer to finish it off.
Both are great mixers, but for sourdough and heavier bread doughs, I’m definitely team bowl-lift!

Help!! 😩 I’m making a simple sourdough sandwich bread and I think my dough has other plans 😂The recipe said to let it re...
08/27/2026

Help!! 😩 I’m making a simple sourdough sandwich bread and I think my dough has other plans 😂
The recipe said to let it rest on the counter for 3–4 hours after stretch & folds, then refrigerate for 10–12 hours overnight.
Well… we’re only about 3 hours into the fridge and she is already trying to escape the bowl!
The orange line shows where the dough was when I put it in the fridge — everything above that happened during refrigeration.
Do I go ahead and shape and bake tonight, or should I do something else? I definitely can’t leave it like this overnight because it’ll be overflowing soon
What would you do?

Good or trash?! 😩I opened my starter and noticed these little pink spots on top and now I’m freaking out. She’s still bu...
08/27/2026

Good or trash?! 😩
I opened my starter and noticed these little pink spots on top and now I’m freaking out.
She’s still bubbly and active, but I’ve never seen anything like this before.
Is this something harmless, or is it officially time to toss the whole thing and start over?
Please tell me what you think before I do anything!

My FAVORITE way to use up sourdough discard lately. So quick, so easy, and seriously delicious!I coat a cast iron skille...
08/26/2026

My FAVORITE way to use up sourdough discard lately. So quick, so easy, and seriously delicious!
I coat a cast iron skillet really well with olive oil and preheat it in a 450°F oven until it’s screaming hot.
For the crust, I mix:
* 5 large muffin scoops of sourdough discard
* 1 tbsp garlic-infused olive oil
* About 1/4 cup water
Whisk it together until it’s thin and pourable.
Once the skillet is hot, pour the batter right into the pan and tilt it around to spread. Sometimes I use an offset spatula to help, but with the extra water and oil it usually spreads really well.
Bake the crust for about 12 minutes.
Then add whatever toppings you want and bake another 10–12 minutes.
This one is chicken broccoli Alfredo with red peppers and it was SO good
Such an easy way to use up discard, and you can load it with as many veggies as you want!

Does this starter look ready to bake with? I’m planning to make my very first sourdough loaf today and I’m equal parts e...
08/26/2026

Does this starter look ready to bake with?
I’m planning to make my very first sourdough loaf today and I’m equal parts excited and nervous
A friend gave me this starter 2 days ago, and I’ve fed her twice so far at a 1:2:2 ratio, once a day. She’s been doubling nicely and even passed the float test!
I’m just wondering about all these little bubbles — do they look normal and healthy to you?
Sourdough experts, would you go ahead and bake with her today?

I only noticed this last night right before I was about to put my dough in them 😩I always keep the liners inside my bann...
08/26/2026

I only noticed this last night right before I was about to put my dough in them 😩
I always keep the liners inside my bannetons, so I had no idea anything was going on underneath. I was dusting the liners, noticed a few suspicious spots, took them out… and THIS is what I found.
Now I’m freaking out a little because it definitely looks like mold.
What’s the best way to clean these properly? Can bannetons be saved once this happens, or would you just toss them and buy new ones?
I really don’t want to throw them away if they can be safely cleaned, but I also don’t want to risk using them again.
Any advice would be appreciated!

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