Barrick Baking Co.

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Barrick Baking Co. Helping you bake better bread! Recipes, tips, and tricks for sourdough and fresh-milled breadsđŸ„–

10/12/2026

Some days I want to be really precise with my starter, and some days I don’t. This is how I feed my starter when I just want to dump and go.

Is this the best way to do it if you’re wanting super repeatable and predictable results? No. But it’s totally fine for keeping your starter alive and making bread at home.

If you’re struggling with your starter and need some help, be sure to FOLLOW (so you can get the DM) then comment HELP for my free troubleshooting guide🎉

09/16/2026

If your loaves look great going in the fridge but come out over-proofed, this is the part you’re probably forgetting.

Your dough doesn’t stop fermenting the second it hits the fridge. It contributes to ferment until it gets cold enough for it to stop. So if you don’t take that into account, you can end up with over-proofed loaves (especially if you live somewhere warm).

If you’ve ever seen a recipe mention what “percentage rise” to shoot for, this is exactly why. It’s a way to communicate how much you should let it rise before you put it in the fridge so that it can finish the bulk proof there.

Temping your dough can be helpful here to give you an idea of how much (or little) you should let your dough rise, but you can also go based off the look and feel of the dough once you’ve got that down.

If you have more questions about bulk fermentation, leave them in the comments and be sure to follow along for more sourdough tips☀

09/09/2026

Sometimes it’s really hard to time things perfectly, and that’s where your fridge comes in.

Halfway through stretch & folds and realize you need to leave the house? Fridge.

Fed your starter and it’s gonna peak before you’re ready? Fridge.

Get tired of feeding your starter every day but want to keep it alive? Fridge.

Sourdough is a lot more forgiving than you think!

If you’re new to sourdough, I’m glad you’re here! I’m Ashley, and I give tips to help beginners bake great bread at home. I hope you’ll follow along!

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