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Keep it Sweet Kitchen I'm Heather and I'm sharing all my tips & tricks to help you make amazing sourdough bread! ❤️🥖
Sourdough Mentor | Bakery Owner | Professionally Trained

10/15/2026

A little behind-the-scenes look at a VERY different kind of day for me! ❤️

I recently spent the day with YouTube at Google’s beautiful Spruce Goose offices in Los Angeles, at an event they described as the “Super Bowl for YouTubers.” And honestly, it kind of felt like it! 😂

We spent the entire day with YouTube executives, learning, asking questions, and talking about all things YouTube. I learned SO much, but one of my favorite parts was getting to meet other creators, including some with huge channels that I’ve admired for years. It’s pretty incredible to be surrounded by people who have worked so hard to build something they love.

And can we talk about that building?! The historic Spruce Goose hangar is absolutely STUNNING. 😍

One funny little highlight? We all went home with giant bags of goodies from YouTube! 🎁

Here’s something you might not know about me. I almost never accept free products from brands. I personally buy about 99% of the products I share and I prefer it that way.

So getting a big bag of goodies with absolutely ZERO expectations attached was actually kind of fun! 😂

But more than anything, I just felt really grateful to be invited. When I started sharing my sourdough videos, I certainly never imagined I’d end up spending a day at YouTube’s offices surrounded by creators I’ve looked up to.

I’m usually happiest in my kitchen, covered in flour, talking about sourdough. So this was definitely a little outside my normal routine!

Anyway, here’s a peek at what the day looked like. A little less sourdough than usual, but such a fun experience.

10/13/2026

🍁 Comment RECIPE and I’ll send you the link to my Easy Seeded Maple Sourdough Bread!

If I think my dough might be headed toward Flatbread Territory™️, this is my go-to shaping method! 😅

When dough feels a little loose or slack, I focus on building extra structure and surface tension.

Instead of simply rolling it up, I fold the top down, tuck the sides in one more time, and then roll everything up nice and tight.

That extra tension helps support the dough so it rises UP instead of spreading OUT in the oven.

Will it save every loaf? Nope! But sometimes a little extra tension is exactly what your dough needs. 🍞

And this Easy Seeded Maple Sourdough turned out beautifully! 😍

🍁 Comment RECIPE and I’ll send you the link to make this exact loaf!

10/13/2026

Comment LINK for my favorite dough scraper!👇

Preshaping is one step I never skip when making sourdough!

Using the straight edge of my dough scraper, I gently push the dough down and under itself, using my other hand as a guide.

This builds surface tension, helping your loaf hold its shape and rise tall instead of spreading out.

My tip: Lightly wet your scraper first to keep the dough from sticking!

A little preshaping goes a long way toward a beautiful loaf! 🍞

Comment LINK for my favorite dough scraper. I’m obsessed!🔗

10/12/2026

DAY 6: Turn an oval into a round 👩‍🍳✨

If you shaped your dough as an oval (a batard) but now you want a round (a boule), this is how you switch it up without ruining your dough.

Just flip your dough seam side down, then gently rotate it counterclockwise, using your dough scraper or pinkies to tuck the dough under itself as you go. A few turns builds surface tension and turns that oval into a nice, tight round loaf 🥖

It’s simple, it’s fast, and it gives you way more flexibility with how you shape your bread.

Save this for later and come back tomorrow for the last day in my sourdough shaping series. 🤍

10/11/2026

Day 5 of shaping 🍞
Another easy way to shape a round loaf — and this one is very beginner-friendly 🙌

Start with your dough gently stretched out on the counter.
Place one hand in the center, then lift and tuck the dough into itself as you move around the circle.
Flip it over, rotate it on the counter to build a little surface tension… and boom 💥
You’ve got a nice, tight round loaf.

No fancy moves. No stress. No “why does my dough hate me?” energy 😅
Just a simple, reliable way to shape a beautiful round.

Save this for your next bake day & come back tomorrow for the next one 👩‍🍳✨

10/10/2026

Day 4: How to Shape a Round Loaf (Boule) 🥖

Today we’re shaping a round loaf of sourdough, also called a boule.

Start by gently stretching your dough.
Fold the bottom third up to the center, then bring the right side in, then the left (similar to a burrito fold).

But instead of rolling it up, grab the dough by opposite corners and bring them into the center.
Then grab the other two corners and bring those into the center as well.

Flip the dough over and rotate it gently in a counterclockwise motion, using your pinky to tuck the dough underneath while your other hand guides it.

This creates surface tension on the outside of the loaf, which helps it hold its shape and rise well in the oven.

Save this for your next bake and come back tomorrow for Day 5 🍞

10/08/2026

Day 3 of my SOURDOUGH SHAPING SERIES! 🥖 Today we’re talking about the Letter Fold!

This is one of the very first shaping methods I learned, and it’s still one of my favorites!

It’s simple, gentle on your dough, and perfect for beginners. Just stretch your dough slightly, fold it into thirds like a letter, roll it up, and pinch the ends closed. That’s it!

This method creates a beautiful, even crumb with a subtle spiral pattern inside.

If you’re just getting started with sourdough, this is a great one to learn!

10/07/2026

Day 2 of my shaping series and today we’re doing the burrito fold 🌯

This is one of my go-to shaping methods because it’s:
• easy to learn
• quick to do
• and super reliable when you just want a good loaf

Here’s how it works 👇
Turn your dough out onto the counter and gently stretch it just a bit.
Pull the bottom third up to the middle.
Fold the right side into the middle.
Fold the left side into the middle.
Then roll it up like a burrito and pinch the ends closed so there are no open seams.

Into the banneton → into the fridge → into the oven ✨

What I love about this one is that you get a really pretty spiral inside the loaf (you can see it at the end of the video), and a nice balanced crumb that works great for everyday bread.

Save this so you can try it on your next bake 💛
And come back tomorrow — I’m sharing a third shaping method that might be the easiest one yet… and we’ll see if it changes the final loaf 👀🍞

10/06/2026

Sourdough bakers, I may have just discovered the best use for your Dutch oven yet. 🎃😂

Please tell me I’m not the only one hiding the good Halloween candy from my family. 👀🍫

They’ll never find it.

10/06/2026

Welcome to Day 1 of my 3-Day Sourdough Shaping Series! 🍞

Same dough. Same recipe. Three completely different shaping methods.

And over the next three days, I’m showing you exactly how each one affects the final loaf, from the shape and rise to the crumb inside.

Day 1: Head, Shoulders, Knees & Toes 👇

This is one of my favorite shaping methods at the bakery, especially when my dough feels a little loose and needs some extra structure.

I love this method when I want:
• More tension and support
• A taller, more structured loaf
• A little extra help with dough that feels soft or floppy

Watch all the way through because I’m showing you the shaping, the baked loaf and the inside. 👀

Save this one for the next time your dough needs a little extra help, and come back tomorrow for Day 2 when we’ll shape the same dough a completely different way.

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