Sourdough for Starters Sharing

Sourdough for Starters Sharing Welcome to My Page ! I'm not seller I just share photo from Facebook Group : Sourdough! Creator I give credit below the caption!

Ok friends, quick sourdough debate! 🍞🤔If someone is brand new to sourdough, is it better to have them make their own sta...
06/06/2026

Ok friends, quick sourdough debate! 🍞🤔

If someone is brand new to sourdough, is it better to have them make their own starter from scratch, or just buy some dehydrated starter to get going? 🤷‍♀️✨

Making your own starter is such a magical, hands-on experience—watching it bubble and grow, learning how wild yeast behaves, and forming a real bond with your dough. 🫧💛 But it does take patience, attention, and a few days of care.

Buying dehydrated starter? Instant action! ⚡ You can skip the waiting, but you miss out on that whole “starter baby” journey and the chance to really understand your dough.

If I were teaching someone new, I’d love to hear your thoughts—do you encourage the adventure, or start them off easy? 🥖💫

🍞💛🫧

I honestly have no idea what I’m doing but I hope atleast one person finds this funny
06/06/2026

I honestly have no idea what I’m doing but I hope atleast one person finds this funny

I can’t seem to eat my bread fast enough before it goes stale. What can I do with my bread besides making sandwiches?Als...
06/06/2026

I can’t seem to eat my bread fast enough before it goes stale. What can I do with my bread besides making sandwiches?
Also, how do your store your bread to make it last longer?? Mine seems to only last 3 days in a ziplock bag.

Today’s bake Ube cereal inclusion sourdough 💜🍞 Nutty crunch with a soft chewy crumb in every slice.85% T55 Wheat French ...
06/06/2026

Today’s bake Ube cereal inclusion sourdough 💜🍞 Nutty crunch with a soft chewy crumb in every slice.

85% T55 Wheat French bread flour -382.5gm

15% Wholemeal flour – 67.5gm

80% Purified cold water-360gm

20% Starter – 90gm

2% Salt - 9gm

1Tbsp-Sweet purple flour

1Tbsp-cereal

Mixer mixed and free of commercial yeast.

Process:

Autolyse 3hrs

Coil folds – 4.5sets

Bulk fermentation – 4.5hours at29’c-30’c

Cold retardation- 3hrs 0’c

Same day bake!

Baking Instructions:

Preheat oven to 250°C for 1hrs

Bake covered for 30mins for 250’c

Then bake another 20mins for 200’c

Baked by Joanne Tan

Am I crazy for being this excited?! 😍🍞After months of searching, I finally found King Arthur Flour at my Costco… and get...
06/06/2026

Am I crazy for being this excited?! 😍🍞

After months of searching, I finally found King Arthur Flour at my Costco… and get this—it was only $9 a bag! 😱💖

Naturally, I did the only logical thing a true sourdough baker could do… I loaded my cart with multiple bags and acted like I’d discovered hidden treasure. 🛒✨ I may or may not have whispered sweet nothings to the flour as I placed it in my cart… 🤫🥰

Please tell me I’m not alone—does anyone else get this level of flour excitement?! 🙌🥖

🍞💛🛒

Ok friends, let’s be real—this loaf came out so gorgeous, but if I were paying someone for it… what would I change? 🤔🍞Th...
06/06/2026

Ok friends, let’s be real—this loaf came out so gorgeous, but if I were paying someone for it… what would I change? 🤔🍞

The crust has an amazing golden brown and that scoring turned out super cute 🌾✨. The texture looks great, and the crumb is probably dreamy inside. But maybe I’d want slightly more dramatic oven spring or a little deeper scoring to make it look extra artisanal. 😍

It’s already a loaf I’d be proud to show off, but if I were commissioning it from a bakery, I might ask for that perfect tall, billowy shape and maybe a tiny sprinkle of flour on top for a rustic, bakery-ready vibe. 🌟🥖

What would you change if you were paying for it? Would you leave it as is or tweak it for maximum wow factor? 🤷‍♀️💛

🍞✨

Alright y’all… story time. 🥺💔I went through a breakup, moved states, and to top it all off… my mom accidentally threw aw...
06/06/2026

Alright y’all… story time. 🥺💔

I went through a breakup, moved states, and to top it all off… my mom accidentally threw away my frozen starter. 😭🥲 The only one I had left in the fridge—my sweet Eleanor—is all I’ve got. I just got her back today after about 10 months of neglect, completely untouched. She’s been my little original starter baby, and this is literally all I have left of her. 🫶💛

Before I even breathe, I’m checking her over for pink stripes or mold… fingers crossed she’s still got some life in her. 🤞🥺

Edit: Wow… I’m blown away by all the love and advice! 💗💗💗 I’m going to carefully pour off a bit of the h***h, inspect for mold, and give her a little TLC. Will keep everyone updated on Eleanor’s comeback story! 🫧✨

🍞💖

Ok friends, I’m new to this whole sourdough/Dutch oven life and I don’t actually own a Dutch oven… 😅🔥BUT I do have this ...
06/06/2026

Ok friends, I’m new to this whole sourdough/Dutch oven life and I don’t actually own a Dutch oven… 😅🔥

BUT I do have this beauty sitting in my kitchen. I’m pretty sure it’s a roaster pan, but hear me out—couldn’t I use it as a makeshift Dutch oven? 🤔🍞

I mean, it has a lid, it’s heatproof, and it’s basically begging to hold my dough for a cozy oven spring. 🫧✨ Thoughts? Can it work, or am I about to learn a lesson the hard way? 😂

🍞💛

KitchenAid fam, help me settle this debate in my brain 🤯🍩!I’m about to make a batch of cinnamon rolls and I’ve got these...
06/06/2026

KitchenAid fam, help me settle this debate in my brain 🤯🍩!

I’m about to make a batch of cinnamon rolls and I’ve got these two attachments: the flat be**er and the dough hook. 🥖🍯 I know one is for bread dough and one is for mixing batters, but which one do you actually use when making cinnamon rolls? 🤔💛

Do I go classic and hook it up for that stretchy, gooey cinnamon swirl magic, or do I keep it simple and use the flat be**er for the filling and dough combo? 🌀✨ I want fluffy, tender rolls that pull apart perfectly without regretting my attachment choice. 😅

Send me your wisdom, KitchenAid experts! 🫶💬

🍩🧈🍞

Alright, we’ve all been here… 🤦‍♀️🥴After a very long day redoing the roof, I shoved my dough in the fridge to keep it sa...
06/06/2026

Alright, we’ve all been here… 🤦‍♀️🥴

After a very long day redoing the roof, I shoved my dough in the fridge to keep it safe… and apparently did not shut it all the way. 😳 The moment I opened the fridge and saw this sticky, doughy explosion, I just had to pick my mouth up off the floor and laugh my butt off. 😂🍞

No bread wasted here, though! I’m turning this chaos into other baked goods—honestly, creativity thrives under pressure, right? 🫶✨ At least my fridge is spotless now… because it’s a blank canvas of dough! 🖌️🥖

Moral of the story: when life hands you dough explosions, make art (and more bread). 🤷‍♀️💛

🍞🤣

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